crazietalk.net

OZZIE4DUKE wrote:Val's Brisket. Rye bread. And Bud Light

Almost 15 pounds of brisket is in the oven! In an hour or so it's going to smell sooooo good here!

OZZIE4DUKE wrote:

OZZIE4DUKE wrote:Val's Brisket. Rye bread. And Bud Light

Almost 15 pounds of brisket is in the oven! In an hour or so it's going to smell sooooo good here!

Now, the brisket is Weight Watcher-friendly, right? Ozzie? Right?

lawgrad91 wrote:

OZZIE4DUKE wrote:

OZZIE4DUKE wrote:Val's Brisket. Rye bread. And Bud Light

Almost 15 pounds of brisket is in the oven! In an hour or so it's going to smell sooooo good here!

Now, the brisket is Weight Watcher-friendly, right? Ozzie? Right?

Um, sure. Of course it is! Just depends on how much of it you eat!

OZZIE4DUKE wrote:

OZZIE4DUKE wrote:Val's Brisket. Rye bread. And Bud Light

Almost 15 pounds of brisket is in the oven! In an hour or so it's going to smell sooooo good here!

I thought you did not cook it until Thursday or Friday .

devildeac wrote:

OZZIE4DUKE wrote:

OZZIE4DUKE wrote:Val's Brisket. Rye bread. And Bud Light

Almost 15 pounds of brisket is in the oven! In an hour or so it's going to smell sooooo good here!

I thought you did not cook it until Thursday or Friday .

Gotta cook it in advance and then refrigerate it overnight before slicing. It'll keep just fine in the fridge for a couple of days. Don't have time to cook it tomorrow, so it had to be today.

OK, I think I will be bringing brownies!

fordgrl00 wrote:OK, I think I will be bringing brownies!

Ymm!

The brisket is now sliced (about 5/32") and sitting back in the fridge. Sampling the bits and pieces as they fell off the slicer, all I can say is "WOW!" Just "WOW!" Even cold without having the gravy/juices over it.

OK, I've kept just a few slices for eating later today Too few, if you ask me. Quality control test ;) . Probably dinner tonight, with white rice. Good thing Mrs. Ozzie doesn't eat any beef now. (I won't get into the reasons, let's just say it was a personal decision she made several years ago.) She used to really love this stuff.

OZZIE4DUKE wrote:The brisket is now sliced (about 5/32") and sitting back in the fridge. Sampling the bits and pieces as they fell off the slicer, all I can say is "WOW!" Just "WOW!" Even cold without having the gravy/juices over it.

OK, I've kept just a few slices for eating later today Too few, if you ask me. Quality control test ;) . Probably dinner tonight, with white rice. Good thing Mrs. Ozzie doesn't eat any beef now. (I won't get into the reasons, let's just say it was a personal decision she made several years ago.) She used to really love this stuff.

How many are "a few" slices? 12? 15?

devildeac wrote:

OZZIE4DUKE wrote:The brisket is now sliced (about 5/32") and sitting back in the fridge. Sampling the bits and pieces as they fell off the slicer, all I can say is "WOW!" Just "WOW!" Even cold without having the gravy/juices over it.

OK, I've kept just a few slices for eating later today Too few, if you ask me. Quality control test ;) . Probably dinner tonight, with white rice. Good thing Mrs. Ozzie doesn't eat any beef now. (I won't get into the reasons, let's just say it was a personal decision she made several years ago.) She used to really love this stuff.

How many are "a few" slices? 12? 15?

5 or 6. Seriously, it is a fairly small portion. And I took the ones that didn't look as pretty as the "average" slices, but will taste just as good!

Define "fairly small" portion, Ozzie.

lawgrad91 wrote:Define "fairly small" portion, Ozzie.

Good question. His "single serving" of mint chocolate chip ice cream when he was growing up was a quart.

devildeac wrote:

lawgrad91 wrote:Define "fairly small" portion, Ozzie.

Good question. His "single serving" of mint chocolate chip ice cream when he was growing up was a quart.

Yeah, those quarts were considered the single serving size...

They made one 3/8" thick sandwich on rye bread. Not Carnegie sized, but nice! Good lunch!

Talklady will be there (1). She's having trouble logging in so she asked me to post she'll be in attendance. Don't know what she's bringing.

I'll be bringing some brats and a few adult beverages. Maybe some basil and tomato things my better half makes. AW

August West wrote:I'll be bringing some brats and a few adult beverages. Maybe some basil and tomato things my better half makes. AW

I'm going to bring my kids too, but they are not brats, they are pretty well behaved.

Sorry, I just couldn't help it. ;)

allen wrote:

August West wrote:I'll be bringing some brats and a few adult beverages. Maybe some basil and tomato things my better half makes. AW

I'm going to bring my kids too, but they are not brats, they are pretty well behaved.

Sorry, I just couldn't help it. ;)

Beat me to it. Typical disturbed/distorted CTN humor .

I am bringing sweet & sour meatballs and a spinach dip with crackers!

talklady wrote:I am bringing sweet & sour meatballs and a spinach dip with crackers!

So, do you sort the sweet from the sour?

Yum! I'm bringing rum cake. I thought you all would like to see the recipe before you taste the cake:

Rum Cake Recipe:
1 or 2 quarts rum
1 cup butter
1 teaspoon sugar
2 large eggs
1 cup dried fruit
baking powder
1 teaspoon soda
lemon juice
brown sugar
nuts

Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead.

Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat.

With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sue that the rum is of the finest quality. Try another cup. Open second quart if necessary.

Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter.) Sample the rum again.

Sift + pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or what ever color you can find. Wix mel. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the coven and ake. Check the rum again, and bo to ged.