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02 Jun 2017 - 10:07:32 am

Food That's Good: "Down To The Bone"

Christmas can be a wonderful time of year when you don't have to worry about all of the shopping craziness, stupid TV commercials, and just all of the commercialism. It is a time when we can spend time with our families and friends and have a good time. I will admit that Christmas time is my favorite time of year because of this reason.

The grade of the slow cooker beef brisket will be marked on the cryovac wrapping. It is important to realize that if you cannot find the grade then this is what is referred to as a Packer brisket. This is a brisket that got packed without any grading taking place. It is best to assume that such briskets are equivalent to Select. Another marking that is sometimes stamped onto Choice briskets is CAB. This acronym stands for Certified Angus Beef and is a marking only given to the top 5% of Choice beef. A simple rule to remember is that there is no such thing as a bad CAB brisket.

Kids meals at Boston Market include a choice of mac and cheese, chicken drumstick, roasted turkey, or meatloaf and come with a soft drink or milk, a kid's-sized side and cornbread. The meals are usually priced at $3.79-$4.29 each.

Cut the peeled apples into quarter and combine in a crockpot or slow cooking brisket with the cider. Place lid on cooker and cook apples on low for 10 hours. Add the spices and the sugar, mixing together well. Leave the lid off and cook on high for approximately 3 hours until thickened; stir occasionally. Spoon the hot mixture into hot sterilized jars, leaving 1/2-inch of space at the top. Seal with two piece lids. Once opened, or any jars that did not seal, should be refrigerated.

A microwave oven should be in every kitchen. This handy appliance will allow you to defrost frozen items, heat up food quickly and do quite a few other chores. When you are making up easy meals for your family, you will find yourself using the microwave often. It will serve many useful purposes throughout the day.

The USDA grades beef brisket eggs benedict with eight quality designations. The top three are of interest to chefs interested in barbecuing brisket: select, choice and prime. Select is the lowest grade commonly sold at retail and can be tricky to barbecue as it has less intra-muscular fat. Choice is the, well, choice of most BBQ chefs as it has more marbling than select and is easier to come by than prime. Prime is the top grade of beef but is hindered by its lack of availability.

At the first sips the earth taste very often associated with Pinot Noir hit me. This wine was rather sweet and had almost no tannins. My first meal was slow cooking beef ribs with potatoes. This Pinot Noir was round with pleasant acidity and dark cherries; its earth taste remained. The wine wasn't fazed or even changed by a fair amount of Louisiana red pepper sauce. When the Pinot Noir faced the side dish of a relatively tame Turkish salad based on sweet pimentos, tomato paste, and hot peppers, it had good length and went well with the tomatoes.

Any large leftover pieces, once cold, should be wrapped in saran wrap first and then foil. In a 300 degree oven it takes a whole piece about 3 hours to heat up, so that is about an hour for every 2 pounds or so, I think..

Also, if you have slices left- vacuum seal them. I like to take any big chunks and trim and cut them after they are cold. Then I seal and freeze them for later.
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