“The one on the left is a crowd-pleaser, one you could comfortably serve to goys. But the one on the right is the one I grew up with.”-Hillary Busis, "A Tale of Two Briskets." AndSmallPortions.com. December 7, 2015 Nonnie's brisket vs. high-end cookbook recipe. I've never cooked brisket, but one thing I notice is the … Continue reading A Tale of Two Briskets
Category: recipes
Thanksgiving Double Stock
"...I prefer to make what is known as a double stock—in culinary-school terms, a fortified stock, or, Frenchily, a consommé, which classically refers to a clarification of the broth, and perhaps also the meat of more than one species. Whatever name you assign to it, the preparation can be summed up like this: when making stock, … Continue reading Thanksgiving Double Stock
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