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Dimitri at wrote on 4/26/05 11:37 AM:

> Ok I've been talking to friends and heard "Mindy" makes the best Brisket. My
> Mom makes the best brisket. Aunt Zelda holds the champion brisket cup. Nah I
> make the best brisket.
>
> Well I (Dimitri) don't - acceptable yes GREAT not really.
>
> So How does your ___________ make his/her brisket?
> How is it different from the others?
>
> The Goyem want to know.
>
> Dimitri
>
>

It's simple.
Everybody's mother/grandmother makes the best brisket. :-)

Just like everyone's baby/grandchild is the cutest in the world.
And everyone's cat is the smartest/cutest/funniest in the world.

The best EVERYTHING is the one you're used to. I remember hearing rave
reviews about my friend's mom's matzo ball soup for days before going home
with her for Rosh Hashanah (back in 1983). That's all I heard, the 90 minute
ride from Long Island to Bergen County, NJ. Well, we got there...sat down
to eat, and the soup was pale, like dirty dishwater and the matzo balls,
grey and rubbery. They were actually chewy. Nothing at all like my mom's
soup and matzo balls. I choked them down to be polite....and the rest of
the meal was fine. <shrug> I am certain that had it been reversed and she
was at my parent's house eating fluffy matzo balls in rich chicken broth,
she would have had to choke them down, too, and would have wondered what the
rage was.

I've had brisket boiled in water with little seasoning, and listened to my
friend's family go on and on about how delicious it was. That's what they
knew as brisket. It was nothing like mine and hey, I wasn't going to hurt
her feelings, it was certainly edible, but i prefer mine.

I use lots of onions, some wine, some beef stock, maybe a cup of tomato
sauce, and low heat for a long time. That's the real secret. The low heat
and the long process.