On 6/25/2015 9:26 PM, sf wrote:
> On Thu, 25 Jun 2015 18:57:45 -0600, La Mirada > wrote:
>
>> On 6/25/2015 6:37 PM, sf wrote:
>>> On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
>>>
>>>>
>>>> A pot roasted brisket big enough for even Sheldon's table!
>>>>
>>>>
>>>> http://www.arthurschwartz.com/radiorecipes/brisket.html
>>>>
>>> <snip>
>>>>
>>>> 2 very large cloves garlic, finely chopped
>>>>
>>>> 1 8 to 10-pound brisket
>>>>
>>>> 1 1/2 teaspoons coarse sea salt
>>>>
>>>> 1/2 teaspoon freshly ground black pepper
>>>>
>>>> 4 pounds onions, halved and sliced
>>>>
>>>> 3 medium carrots, sliced into 1/4-inch thick rounds
>>>>
>>>> 2 large, outside ribs celery, sliced 1/4-inch thick
>>>>
>>>> 4 small bay leaves
>>>>
>>>
>>> Classic? Where's the dry onion soup mix? That's classic!
>>>
>> Lol, yabut, he did address that ;-)
>>
>> If it were me, I'd add it in, no question.
>
> Aha, thanks. I always skip the narrative (hate long drawn out
> stories, simply don't care) and go directly to the recipe. If I like
> it, I save or print it. If I don't like it, I move on.

Sound reading, yes.

> What I see in the narrative is an aversion to cream sherry in addition
> to the packet of soup.

I'd do wor4se there, cream of celery soup.

OMG

> Let me stop right there and say that cream sherry used in a judicious
> amount is FANTASTIC - seriously! I have never heard of anyone using
> cream sherry for a pot roast except my sister, who doesn't have a drop
> of Jewish blood in her body, did it. She didn't use brisket, she used
> a chuck roast and actually measured 1/2 cup of cream sherry. OMG, it
> was so fracking GOOD! She calls it a "secret" ingredient - because
> her friends made make wild guesses about what it was that weren't even
> in the same ballpark. They had absolutely no clue what made her pot
> roast so delicious and I wouldn't have guessed either if I didn't
> watch her add it to the pot.
>

You get cooking on a totally engineering level.

Brilliant!