words to live (and cook, and work) by

[lagilman]

"I do not believe in 'cooking wine.' There is no cooking wine, there is only wine. If you cannot drink it, you should not cook with it."

Amen.

And the apartment fills with the lovely smell of brisket with garlic and red wine. Yummmm.



Brisket is the working writer's friend. You toss the meat, some wine, some onions and garlic and bay leaves into a pot, cover it, and shove it in the oven at about 300 degrees. If you get so caught up in what you're working on? Well, another hour or so of simmering never hurt any brisket, non.


(and if the jr siamese does not stop trying to sleep on the lapdesk while I'm using it, he's going to be the next thing simmering in a pot...)



Brisket update -- 3pm. Damn, thassome good brisket.

Comments

[hoosier-red.livejournal.com]

Yes, but what sort of spices do you use when simmering a jr siamese?

[onalark.livejournal.com]

Five spice powder? Nyuk nyuk nyuk.

[lagilman]

They're muscular red meat, so I'd treat them a lot like goat...

[onalark.livejournal.com]

Oh, so, maybe marinate him in yogurt first? Use a clay oven? Like tandoori?

Okay, now I'm starting to creep ME out....

[lagilman]

I was thinking a curry, actually. Boomer's stew (sooner than not, if he doesn't gettoffmyneck now!). Pandora, delicate creature that she is, would be something that involves puff pastry...

[kefiraahava.livejournal.com]

Thai green curry?

cleaning wine

[dcpoff.livejournal.com]

Cooking wine. Hmmm. Yes, Don't cook with wine you can't drink.

However, if someone brings you some "punishment wine" set it to one side,
and use to clean your pans. You choose the time.

Deglazing to clean works great.

It is the only thing I have found to make use of such.