chef spence-
 

i made the cranberry/portabella brisket tonight-


Its a winner :drool:

Chefs are professionals...I'm just a home cook ;)

Anyway, that recipe is pretty brainless...anyone who follows the directions should be able to cook it.

Tonight I showed up at our friends house. They were planning on roasting a whole tenderloin, straight out of the BJ's bag, not knowing the temp, a thermometer etc... :hs: :doh: :( :sick:

But even though I cooked it perfectly I did break the bernaise when I ran to the other room to make a drink :lasso:

-spence

I've only done it traditional slow cook barbeque with a JD based sauce or with a dry rub.

What's the recipe?

Brisket in all its forms is :drool:

meat
 

Sounds delicious Nebe:drool:

Emulsion Sauces
 

Are a beyyyatch. They need to be between 120-165, if even a little on either side, bam!
Some warm drawn butter can fix it, though...temper the broken sauce (1/3 of it) to the butter, then back into the broken sauce.

Given the extreme health aspects of the hollandaise based sauces I probably make them once every 2-3 years!

Besides, on our friends freaking electric smoothtop stove I always manage to screw something up if I'm dinking. I hate that thing, in fact I hate all smoothtop stoves.

Thought using a double boiler with a heavy copper pan on top would help...but oh well, live and learn :cputin:

Emulsion sauces seem to smeel fear...

-spence

Spence...
I can so see you walking in and getting a mortified look on your face when you saw their handling of some fine BJ's meat.. :eek:

Then putting your hands on your hips, sticking out your chest and saying... have no fear... "HOME COOK JEFF IS HERE" :bl: :bl: :bl:

E.. sounds tasty... can I come by the shop for leftovers? :call:

sure... :D i wont be there until thursday though :chased:

I have more respect for the food than to shove an 80 dollar piece of meat into the oven completely untrimmed, silverskin and all!

And it's a setup anyway. They pretty much expect me to take over once I arrive...

-spence

E.. Leaving thursday afternoon.... Thanks though...
Had some yummy Canadian style Pork Pie last night and some La Forge wedding buffet on Sat.. I've been eating well lately!

Spence... thats a shame.. I thought maybe you put on a cape and a pulled a folding whisk from your pocket... besides you KNOW I KNOW you can cook.. your stew on BI was quite tasty...