Haluski New Year!

No, this isn't a resolution post.  I'm just not that kind of guy who's into empty promises.  I do have a personal continuous improvement system, which involves periodically embracing my heritage.  This post is about that system, and haluski.  Haluski is [sweet] noodles with bacon, onion, and cabbage.  Haluski is good.

I'm not sure what the most traditional way is to make haluski, but I've figured out a damn good one.  I don't see the point in boiling the cabbage, getting multiple pots dirty, and using butter when rendered pork fat is readily available.  Start by browning diced bacon--while this is going on, start the mise.

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And Now For Something Completely Different

Since my encounter with Chris Consentino at the NRA show, I've been hellbent on working with the red headed step brother parts of the pig.  I also want physical evidence to rebute everyone that says I only do Asian and Mexican food.  After much Fergus Henderson research, so I could actually execute something I've never had or done before, here is my mix of the familiar with the unfamiliar:

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Cooking For Friends- DY's Brisket and More [pt 2]

Long ago, before the onions ever got fired, there was brisket.  Brisket is the cow's ugly duckling.  Nobody wants it.  However, with time and love, it can grow into a beautiful piece of BBQ- finally able to contribute back to society.  This is the first dish to start cooking for the day.

I look at the recipe, I look at the brisket.  3lbs, 5lbs.  Crap, this is going to require thought.  I start by trimming off excess fat- I'm guessing, maybe a pound.  3lbs, 4lbs- I think.  I'm supposed to cook the beast for 4 hours at 300 Deg.  Add 45 minutes for the extra weight and extra cooking liquid.  No sweat.

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