On Fri 27 Jan 2006 09:42:09p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On 27 Jan 2006 05:21:29 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> rummaged among random neurons and
> opined:
>
>>On Thu 26 Jan 2006 09:11:48p, Thus Spake Zarathustra, or was it Mr
>>Libido Incognito?
>>
>>> Wayne Boatwright wrote on 26 Jan 2006 in rec.food.cooking
>>>
>>>> I've saved it for the next brisket I buy.
>>>>
>>> When I have some time. I wana try this
>>>
>>> Chinese beef brisket
>>
>>This also sounds great, Alan. The flavors sound super! I I've saved it
>>for the one after Terry's. :-)
>
> Actually, I was tempted to try this before the one I posted (LA times
> article came out the day before I glommed onto the one I posted). I've
> now made the dish and the hash - it makes for awesome hash, but
> frankly flavorless brisket. I was very disappointed. If you want to
> whomp it up for hash, great. Don't expect to make it for anything but
> leftovers. Very, very disappointed. OTOH, the red potatoes and onions
> cooked with the brisket made for a very nice hash.

Aw, that's too bad, Terry. I hate when a recipe disappoints. Looking back
at the recipe, I'm thinking I would increase the onion and add a fair
amount of garlic. Maybe a bay leaf, or not. Maybe beer instead of water.
Since you've written of this, I will probably tweak when I make it.

--
Wayne Boatwright o¿o
____________________

BIOYA