Subj : Re: Brisket
To : Dale Shipp
From : Dave Drum
Date : Thu Sep 22 2022 06:43:16
-=> Dale Shipp wrote to Ruth Haffly <=-
RH> Sounds good, we've got a brisket on the smoker right now. Got it on a
RH> good mark down the other day as it was approaching the last day of
RH> sale.
DS> It used to be that the Giant stores in Columbia area would have a
DS> summer sale on brisket. Full brisket price was under $3.00 per pound.
DS> We took advantage of that more than once. Then one one day near the
DS> end of the posted sale, almost all of the Giant stores said they were
DS> out of them. We went to one store asking for the sale price on brisket
DS> and showed him the advertisement. He went back into the depths of the
DS> meat market and came out with a brisket that he marked at $2.79 for us.
DS> It was a lot smaller than the full briskets we had gotten before. We
DS> then realized that it was the flat part only which were marked at $9 or
DS> more in the stores. We did not have that end part which has a fat part
DS> of two inches in the middle. That was a pretty good deal. Plus it was
DS> good eating as well.
Brisket is a "primal cut". The point cut of brisket is fattier and has
more connective tissue than the flat cut - which is not so well marbled.
I once bought a brisket from the "last day of sale" markdown bin and
found that it makes a very nice pot of chilli. It's also great for low
and slow cooking - like BBQ and/or smokers. Since Rosh Hashanah 2022 is
upon us (25 September) there is an abundance of brisket in the markets
... even though brisket os not a traditional part of the celebrations
of the Jewish new year. (Most of the marketers being Gentiles Bv)= )
That's more toward fruits and sweets (apples dipped in honey) and
tzimmes, a carrot based dish referred to as the Merren - a Yiddish
word for both carrot and increase.
And among tha Ashkenazim gefilte fish is common.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange Juice Tzimmes
Categories: Kosher, Citrus, Vegetables, Fruits
Yield: 4 Servings
8 lg Carrots
1 c Prunes
2 c Orange juice
1/3 c White sugar
4 tb Butter; melted
1 ts Grated lemon zest
1/2 ts Grated fresh ginger root
Place carrot and prunes in a pot. Cover the vegetables
with orange juice. Bring the mixture to a boil, let
boil 10 minutes.
Stir in sugar and butter. Simmer gently for 1 hour or
until the liquid is almost absorbed.
Sprinkle with lemon zest and ginger and let simmer
another 5 minutes.
Recipe By: Ellen Finkelstein
Recipe from:
http://www.israel21c.org
Uncle Dirty Dave's Archives
MMMMM
... A short cut is the longest distance between two points.
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