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View Full Version : Ahhh, Sundays........(in Texas)



Tamara
09 Mar 14,, 17:49
Where every so often, we put a brisket into a pan, douse it with rub and broth, cover it with tin foil, and cook it for many hours!

bonehead
09 Mar 14,, 19:29
Where every so often, we put a brisket into a pan, douse it with rub and broth, cover it with tin foil, and cook it for many hours!



Sure. Twist my arm…buying a plane ticket now. When is dinner?

Tamara
09 Mar 14,, 20:16
Sure. Twist my arm…buying a plane ticket now. When is dinner?

Cooking time is 7 hours.

sated buddha
09 Mar 14,, 22:56
Can a pressure cooker speed things up? I've read that the 7-8 hours oven time can be reduced to 1 hour in the pressure cooker. Does the taste or texture suffer?

Officer of Engineers
09 Mar 14,, 23:39
And give up the excuse to drink beer to cool ourselves over a hot fire?

Tamara
09 Mar 14,, 23:43
Can a pressure cooker speed things up? I've read that the 7-8 hours oven time can be reduced to 1 hour in the pressure cooker. Does the taste or texture suffer?
i don't know if it would or not.

But a few things. We are talking about the oven on bake; what's the pressure cooker on?

Further, there is a degree of bastardization in the works here to begin with. "Properly", I should be using some kind of barbeque, but being in town, I have nothing like that, so I use an oven. Somehow, using a pressure cooker, seems to continue that cross over to the dark side.

Finally, despite the agony, I think this is a wise proverb......"Never rush a work (of art) in progress".

sated buddha
10 Mar 14,, 04:53
The Colonel's take on life is what I plan to do once I retire. Get myself a small cabin in Himachal by a rivulet and high up and as far away as possible from the sunny-bunny holiday crowd and the Israeli (and now Russian) hippies looking for pot and the next rave.

There I will learn how to fish (salmon, mountain trout), take up meditation, buy lots of books and catch up on my reading (after 20 years of kids), and wake up to chilling mountain air. Yeah absolutely. Lots of beer too.

Speaking of your fears as a no-longer purist but not wanting to slide further down the slippery materialistic ladder of sloth and convenience and instant gratification, you could always let a small portion bake traditionally, while the other gets ready to consume (quickly) in the pressure cooker (what's it on? I'm guessing some open flame).

bonehead
10 Mar 14,, 05:25
The Colonel's take on life is what I plan to do once I retire. Get myself a small cabin in Himachal by a rivulet and high up and as far away as possible from the sunny-bunny holiday crowd and the Israeli (and now Russian) hippies looking for pot and the next rave.

There I will learn how to fish (salmon, mountain trout), take up meditation, buy lots of books and catch up on my reading (after 20 years of kids), and wake up to chilling mountain air. Yeah absolutely. Lots of beer too.

Speaking of your fears as a no-longer purist but not wanting to slide further down the slippery materialistic ladder of sloth and convenience and instant gratification, you could always let a small portion bake traditionally, while the other gets ready to consume (quickly) in the pressure cooker (what's it on? I'm guessing some open flame).

A pressure cooker can be stove top or its own entity…electric.

Salmon in India? Thats news to me. That is my hobby at the moment…sitting in a boat and drinking while the salmon ignore my bait and hit on the next boat.

DonBelt
10 Mar 14,, 05:29
Can a pressure cooker speed things up? I've read that the 7-8 hours oven time can be reduced to 1 hour in the pressure cooker. Does the taste or texture suffer?
Anticipation makes it taste better. Besides, a pressure cooker is better put to use as a still.

Tamara
10 Mar 14,, 16:14
There's another problem about trying to use a pressure cooker.

We are talking about an 11 lb slab of beef to try to put into one. That is going to take a while to slice up, a long while. It's like the ole elephant stew joke.

"1 Elephant
200 c Water
700 ts Salt
Pepper, to taste
650 (10 oz.) cans brown gravy
2 Rabbits (optional)

Remove tusks; wash well; cut into chunks - takes about 2 weeks.

Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455 degrees for about 4 weeks, or until tender.

This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of cooking, but do so only if necessary because most people do not like to find hare in their stew."

We are talking about some very tough meat that is cheap because it's tender after long cooking times and there are people like me who will buy it in mass.

As it was, I pulled it out of the oven last night, sliced it up, put it in baggies, and now it sits in the freezer as a store of steak (as part of the meal, not being the main meal itself) for the next month or two. I think this was my 7th or 8th brisket since I started cooking them last October.

sated buddha
10 Mar 14,, 17:25
Tamara I appreciate your womanly thrift. Most girls nowadays, working women, used to money, do not have the same attitude at home. There is such a huge difference between how my mom and her generation used to run things at home when we were growing up and how I see my wife and other friends running their homes today. Its not that they are wasteful. But there is a difference in planning and elements of budgeting for sure.

Plus, I'm hungry.

Tamara
10 Mar 14,, 18:12
Tamara I appreciate your womanly thrift. Most girls nowadays, working women, used to money, do not have the same attitude at home. There is such a huge difference between how my mom and her generation used to run things at home when we were growing up and how I see my wife and other friends running their homes today. Its not that they are wasteful. But there is a difference in planning and elements of budgeting for sure.

Plus, I'm hungry.

Thank you!

Like I said before, a lot of things in my life have brought me this direction. The Navy teaching me that it is cheaper to buy raw goods, knowing you can always have a place in life if you know how to cook, a Forest Ranger type of mentality, ....... the admiration I get from people when they look at my grocery cart and wish they could eat like that.

And that said....it is time, far far time, to get off this computer and go do things!

Officer of Engineers
10 Mar 14,, 18:35
There I will learn how to fish (salmon, mountain trout), take up meditation, buy lots of books and catch up on my reading (after 20 years of kids), and wake up to chilling mountain air. Yeah absolutely. Lots of beer too. Bubble bursting time. Good fishing means bugs. Lots of them. It's what they eat.

astralis
10 Mar 14,, 18:44
what's wrong with dropping a few grenades? :)

Officer of Engineers
10 Mar 14,, 18:49
The game warden.

sated buddha
10 Mar 14,, 19:19
Salmon in India? Thats news to me.

I don't know if they are true salmon but they have always been called Indian salmon from British times. A very famous game fish, called the Mahseer in the local language. Grow to gigantic sizes as well.

35856

Himachal is also famous for multi location trout farming. You can choose your trout and they will catch it and cook it for you. Quite delicious for a hungry biker looking for a snack.

Officer of Engineers
10 Mar 14,, 19:25
Looks like a member of the carp/goldfish family

sated buddha
10 Mar 14,, 19:27
Looks like a member of the carp/goldfish family

There are various types apparently - this one is the golden Mahseer.

They grow pretty big.

35858

35859

Stitch
10 Mar 14,, 19:30
Looks like a member of the carp/goldfish family

That's what I was thinking; the large scales tell me it's a carp/wild koi.

Oracle
10 Mar 14,, 20:39
The Colonel's take on life is what I plan to do once I retire. Get myself a small cabin in Himachal by a rivulet and high up and as far away as possible from the sunny-bunny holiday crowd and the Israeli (and now Russian) hippies looking for pot and the next rave.

There I will learn how to fish (salmon, mountain trout), take up meditation, buy lots of books and catch up on my reading (after 20 years of kids), and wake up to chilling mountain air. Yeah absolutely. Lots of beer too.

Speaking of your fears as a no-longer purist but not wanting to slide further down the slippery materialistic ladder of sloth and convenience and instant gratification, you could always let a small portion bake traditionally, while the other gets ready to consume (quickly) in the pressure cooker (what's it on? I'm guessing some open flame).

Where in the hell are salmons in the rivulets in/near Himachal?

Btw, pressure cooker makes food taste dumb. Indians use that for cooking rice, which again is unhealthy, not meat/fish items. Amateurs use that. The best way to make a pork rib or steak is to grill them with barbecue sauce over charcoals.


I don't know if they are true salmon but they have always been called Indian salmon from British times. A very famous game fish, called the Mahseer in the local language. Grow to gigantic sizes as well.

35856

Himachal is also famous for multi location trout farming. You can choose your trout and they will catch it and cook it for you. Quite delicious for a hungry biker looking for a snack.

Mahseer is not salmon.

Oracle
10 Mar 14,, 20:42
That's what I was thinking; the large scales tell me it's a carp/wild koi.

Mahseer is from the genus Tor. They grow very big. The Kois in my backyard pond doesn't grow more than 8 inches, while major carps like Catla and Rohu grow upto 1.5 metres in length and can weigh upto 10kgs. I have never seen Kois of more than 8 inches in length or 400 gms in weight, considering fishes are my staple diet.

Antimony, comments please.

sated buddha
10 Mar 14,, 22:06
I know this guy from TV .....

35862

Tamara
10 Mar 14,, 22:46
What's the going price for the fast brisket?

My 11 lbs of untrimmed went for $2.28/lb (an increase of $.30 since I started in October). To get a trimmed brisket, it goes up at least a buck a pound. To get a cooked, smaller one, it goes up a lot.

Essentially it seems, the less work one wants to put into it, the less time one wants to spend on it, the more the price goes up.

What can I say? I'M CHEAP!

sated buddha
11 Mar 14,, 05:06
So is the brisket done yet or not? Some photos would be nice.

Tamara
11 Mar 14,, 16:00
So is the brisket done yet or not? Some photos would be nice.

Oh, it was done Sunday night! I thought I made that clear.

It has now been sliced, baggied, and frozen in the freezer for at least 36 hours. As frozen meat and fat, it's not too photographic.

The broiler has been soaked, cleaned of most grease, and is now in the dishwasher.

It's a done deal!