Comments on: Making Nanny’s Brisket

By: amy

amy — Tue, 19 Apr 2011 15:45:44 +0000

carol — i don’t know! so far nothing’s burned. but i am a little worried it’s dry. we’ll see tonight!

By: Carol

Carol — Tue, 19 Apr 2011 15:25:57 +0000

Yum-Nothing beats a good pot roast! So, in my Italian pot roast, there’s always a little cooking liquid-like wine, or broth. How do you keep the meat from burning?

By: Karen

Karen — Tue, 19 Apr 2011 15:22:20 +0000

Next year a brisket! I will ask for a dutch oven for Hanukkah. And a spring-form pan (because my half-birthday cake/flour-less torte might have been better in the proper pan.
I made 40 Garlic Clove Chicken (which wasn’t ready in time, but I didn’t think it would be so I also bought a rotisserie chicken from Costco) as our main dish. It was also supposed to be baked in a dutch oven.

By: Noan

Noan — Tue, 19 Apr 2011 15:13:54 +0000

Very inspiring writing for someone sitting at her computer pondering “food as ritual” …

By: krlr

krlr — Tue, 19 Apr 2011 12:14:03 +0000

My grandmother has several cast iron pans older than I am but just as important is, as you said, the copious amounts of butter. And the tub of bacon grease she keeps – NOT in the refrigerator. The lady fries her steaks in this… and you’ve never tasted anything so yummy. Now I’m hungry!