Yummy food

[cjsmith]

Last night I had dinner with palecur, racerxmachina, and roseembolism. It was Yummy. I also enjoyed meeting racerxmachina and roseembolism. Both seem like nifty cool people, as I might expect from folks who hang out with palecur and amywithani. Yay for little bits of a social life!

Recipe: Beef brisket a la palecur. Get a brisket. Put it in the crock pot fatty side up. Pour a bottle of Stubb's Beef Marinade over it. Leave it for about ten hours on low. Goes wonderfully well with mashed potatoes and corn on the cob.

Naturally, because I am just that kind of moron, I tried something completely new for the first time and served it to guests some of whom I had never before met. Durrrr.

Recipe: World's Easiest Cobbler. (Credit: layer, who got it from Mother Earth News). Yes, I managed to screw this up. Melt a stick of butter in a 9x13 baking pan. Mix a cup of sugar, a cup of self-rising flour, and a cup of milk in a separate bowl; pour it over the melted butter. Pour four cups of fruit on top (original recipe said blueberries, but I used a Trader Joe's mixed berry bag, which the astute reader might realize is only TWO cups, OOPS). Bake for 20-30 minutes at 350.

The cobbler came out a beautiful shade of purple but it really did need the rest of the fruit. I think it also needed less butter on the crust (wow was that rich). People were very nice, though, and ate it all up.

My cats wouldn't eat their kibble after dinner. They wanted brisket. :-)

Comments

[cjsmith.livejournal.com]

I have no idea what difference it makes. amywithani said to put it fatty side up so that's what I did. She also said to turn it over once or twice near the end. I think in my case fatty-side-up helped keep the meat more moist, because it turned out one bottle of Stubb's marinade doesn't completely cover the meat after a while.

Good meals with cool people = wonderful.

[datagoddess.livejournal.com]

I put some pumpkin ale (that I didn't like the flavor of to drink), some worchestshire (sp?) sauce, an onion soup mix, and lots of garlic. The perfect amount of the flavor of the ale came through, which I had been worried about - didn't want to make it too ale-y. The liquid didn't cover it, so I wonder if it would be even more moist if I did the fatty side up.