Subj : Re: Brisket
To   : Dale Shipp
From : Dave Drum
Date : Thu Sep 22 2022 06:43:16

-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> Sounds good, we've got a brisket on the smoker right now. Got it on a
 RH> good mark down the other day as it was approaching the last day of
 RH> sale.

 DS> It used to be that the Giant stores in Columbia area would have a
 DS> summer sale on brisket.  Full brisket price was under $3.00 per pound.
 DS> We took advantage of that more than once.  Then one one day near the
 DS> end of the posted sale, almost all of the Giant stores said they were
 DS> out of them. We went to one store asking for the sale price on brisket
 DS> and showed him the advertisement.  He went back into the depths of the
 DS> meat market and came out with a brisket that he marked at $2.79 for us.
 DS>  It was a lot smaller than the full briskets we had gotten before.  We
 DS> then realized that it was the flat part only which were marked at $9 or
 DS> more in the stores.  We did not have that end part which has a fat part
 DS> of two inches in the middle.  That was a pretty good deal.  Plus it was
 DS> good eating as well.

Brisket is a "primal cut". The point cut of brisket is fattier and has 
more connective tissue than the flat cut - which is not so well marbled.

I once bought a brisket from the "last day of sale" markdown bin and
found that it makes a very nice pot of chilli. It's also great for low
and slow cooking - like BBQ and/or smokers. Since Rosh Hashanah 2022 is
upon us (25 September) there is an abundance of brisket in the markets 
.... even though brisket os not a traditional part of the celebrations 
of the Jewish new year. (Most of the marketers being Gentiles  Bv)= )

That's more toward fruits and sweets (apples dipped in honey) and 
tzimmes, a carrot based dish referred to as the Merren - a Yiddish 
word for both carrot and increase.

And among tha Ashkenazim gefilte fish is common.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Juice Tzimmes
 Categories: Kosher, Citrus, Vegetables, Fruits
      Yield: 4 Servings
 
      8 lg Carrots
      1 c  Prunes
      2 c  Orange juice
    1/3 c  White sugar
      4 tb Butter; melted
      1 ts Grated lemon zest
    1/2 ts Grated fresh ginger root
 
  Place carrot and prunes in a pot. Cover the vegetables
  with orange juice. Bring the mixture to a boil, let
  boil 10 minutes.
  
  Stir in sugar and butter. Simmer gently for 1 hour or
  until the liquid is almost absorbed.
  
  Sprinkle with lemon zest and ginger and let simmer
  another 5 minutes.
  
  Recipe By: Ellen Finkelstein
  
  Recipe from: http://www.israel21c.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A short cut is the longest distance between two points.

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