Text 19181, 78 rader
Skriven 2007-08-17 06:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Saturday0
=================
 ML> I can't be objective about Thos. Crapper and Sons, as when I
 ML> encountered "Flushed with Pride," back in 1970, I read it as Bible.
 DS> The benefits of a classical eduction. [g]

Hey, I didn't read it in Latin!

 -=> Dave Sacerdote said to All <=-

 DS> Surprisingly, I'd never been to Kelly's
 DS> before.

?!

Next time maybe I'll take you to Durgin-Park, if you have been
completely ignorant of Boston cultchah like, forever. Oh,
yeah, I remember, you've been there, like, in utero, perhaps
even before I was first there (1969).

 DS> they were of good flavor and, while not the best scallops I've
 DS> ever tasted, still quite superior to many flavorless blobs
 DS> that have been sold as "scallops" over the past few years.

True enough! I'd have been happy with such scallops, and I'm
one of the most vociferous anti-scallopists around (given how
nasty and underhanded the scallop industry has become).

I can't add much to your report except that we saw a poor
unfortunate family express fear and get mugged by a flock of
seagulls. Later, Lynnie was stalked by one of the ringleaders,
but he knew enough to back off.

Brisket: the next generation
cat: beef, main, revisionist
servings: 12

4 lb beef brisket
4 Tb paprika
Kosher salt and black pepper, to taste
2 Tb olive oil
4 cloves garlic, chopped (or more)
1/2 c dry red wine or beef broth
4 sprigs fresh thyme
1 lb new potatoes
1 lb portobello mushrooms (or any mix of mushrooms)

1. Set the oven at 325F.
2. Rub the brisket on both sides with paprika, then sprinkle
with salt and pepper.
3. In Dutch oven (or another heavy-bottomed pan with a tight
lid), heat 1 Tb of the oil and cook the garlic, stirring
constantly, for 1 minute.
4. Turn up the heat and brown the meat in the garlic,
turning it, until it is golden on both sides.
5. Pour the wine or broth into the pan. Add the thyme and
bring the liquid to a boil. Cover the pan.
6. Transfer the meat to the oven and cook it for 3 hours or
until it so tender that the meat falls off a fork when you
try to pick it up.
7. Remove the pan from oven and let the meat cool.
8. Meanwhile, bring a saucepan of water to the boil. Add
the potatoes. Cook them for 10 minutes and drain them into
a colander.
9. Slice the meat and return it to the cooking pot. Place
potatoes on top, cover the pan, and refrigerate overnight.
10. About 1 hour before serving, set the oven at 325F. Skim
the fat from the top of the meat and vegetables.
11. In a large skillet, heat the remaining 1 Tb oil and
cook the mushrooms with salt and pepper to taste, stirring,
for 5 minutes.
12. Add the mushrooms to the meat and potatoes, cover with
the lid, and cook the meat for 35 to 40 minutes or until it
is hot. Spoon the cooking juices in the pan over the
mushrooms and potatoes several times during reheating.
Serve at once.

Boston Globe 3/20/2002
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