Pam R

The Zaandam.

Please do! I'm doing a 15 day cruise soon, and I'm curious. It's seems like an awfully stretch for diner food - even good diner food.

Any new information on cruise food in general or Holland America specifically?

I don't know if there is any guidance or guidelines. I think this is called 'taking one for the team' and we'll learn as we experiment. But I think it's all to do with the bones. When bones are involved, it always takes longer.

Do you think it took longer because of the bones? Have you done a bone-in roast before?

Exactly. But use parchment paper, not wax. Put their names on their paper with a Sharpie and it goes right into the oven.

The slice vs. shred/chunk issue is an interesting one, and something I've never thought much about. We always serve it sliced - in fact, at work we'll chill it and then slice it on the electric slicer. That's how I think traditional 'Jewish' style briskets are usually served. Are others slicing or shredding/chunking?

Or seafoam candy. It's candy-making and a science experiment all in one.

OK. Forget the challah. Pita? Shortbread made with a good-quality margarine (Earth Balance is the best parve margarine for baking)?

How much time do you have with them? Would challah work? I did a cooking class with twenty 6-year-olds this summer and the challah day was successful. The only problem is that I was stuck there for hours baking all of them after they were done. eta: Why does no dairy = no eggs?

Grill as in flat top? Griddle?

You did see browned bits - but it wasn't pre-browned. It did that all by itself in the foil. (That doesn't always happen.) I'd put it in at 275-300 for about 3 hours, but it does depend on the size and thickness. I'll work on the photos.

Yes, the foil packet goes onto a sheet pan. Just make sure the foil is really well sealed. I like to use the wider, institutional rolls, but if I'm at home, I'll take two sheets of the regular stuff and put one on top of the other. Then at one edge, fold it over about 1/2 an inch a couple of times and then open up the two sheets and they should be sealed in the middle (does this make sense?). Do that so you have a few layers. Place the brisket and everything else in the middle and fold it all up, sealing everything. I can try to take some pictures later if you'd like a clearer picture. Even if you use the foil packet, you'll get lots of liquid for a sauce -- even if you add very little liquid at the beginning. Brisket will give off plenty of juices. I often add very limited liquid - oil, lots of crushed garlic, onions (browned or . . souped ) and spices. Shmear the mix allover, wrap it up and when it's done you should have lots of juice. When I made them a couple of weeks ago, for one of them I browned the onions and then added the garlic and spices and the wine and reduced until it was almost dry (but not quite). When it was cooked there was plenty of liquid that actually could have been reduced, but I was too lazy to reduce it. BTW, how far are you from Toronto? Briskets are easily found in the northern suburbs and I'm sure elsewhere. Though, I'm afraid to say, if you're not used to buying kosher brisket you'll be shocked at the sticker price. $14.99'lb in Manhattan doesn't sound far of.

I made a batch for a holiday dinner a couple of weeks ago. Just plain, good-old-onion-y potato pancakes. I don't think there is anything better than a latke right out of the oil. Really. I mean that.

When do you need the cake? kosherwine.com has a dry sherry on their site.

I never soak lentils before making soup - and I've used all sorts.

I just asked a question about browning in the Braised Brisket Cook-Off. I don't think I've ever browned a brisket (and I've cooked plenty) before braising, though I do brown all other roasts before braising. I don't think the briskets lack anything for it.

Chances are the cream will last you beyond the 26th. The date is usually a sell-by and not a use-by date.

I usually brown roasts before making pot roast (chuck/shoulder/minute/etc.) but I don't brown briskets. I have no good excuse -- other than my mom and dad (who taught me how to cook a brisket) don't. And that works for me. But now I'm curious, does everybody brown their briskets before parking them in the oven?

We used to buy peeled garlic by the gallon for work. I did find a difference -- it was . . harsher? We've gone back to peeling garlic, usually a kilo at a time.

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When we cook the 20# big boys, we get them with the fat cap and leave most of it on. Unfortunately, most of my customers don't want a lot of fat, so the smaller ones come in without much (almost none). A good layer of fat is a great thing when cooking a brisket.

I wouldn't pre-steep them. Just put them in whatever alcohol you'll be using.

Do you mean steep them right in the alcohol or in something (water?) first, then into the booze?

That's a great suggestion. In fact, I have two chunks in the oven now and one of them uses a marinade I use on thin short ribs all the time.. For the fist chunk, I browned some onions, added garlic, tomato paste, smoked paprika, brown sugar, red wine and salt and pepper. Based on the brisket so many have been reported about -- sort of. Chunk #2 went into the oven with lots of fresh garlic and ginger, brown sugar, sesame oil, soy and green onions. I use the same mix on Miami ribs (1/4" thick short ribs). They're not quite done yet, but I just tasted this one and it's going to be great.