Gascoigne Recipe Reviews (Pg. 1) - (11410208)

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Jewish Grandma's Best Beef Brisket

Reviewed: Oct. 22, 2010
This is truly fabulous. I used Better th*n Boullion, kosher salt, and dried onion for my base in addition to the list here...Also added carrots (baby peeled), celery, and extra fresh garlic and fresh onions. I served it with garlic mashed potatoes. I did one major thing different: For the first 2 1/2 hours, I simmered it in a covered deep saute skillet on the stovetop. Then, I transferred it for the remaining 2 hours to the oven, covered at 260*F. I found that this made a thicker, richer liquor. At the end of 4 hours, we ate (it was terrific), and I left it in the oven for another 3 hours on 200*F and it was even better. I bet by tomorrow it will be so tender that it will melt in the mouth. Thank you so kindly for sharing!
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Fresh Cherry Cobbler

Reviewed: Jun. 6, 2010
This is fantastic...I don't know why people criticize it except that I used natural turbinado sugar (to taste). A neighbor down the street has a wonderful Montmorency cherry tree. No one except the birds seem too interested it its fruit so I asked permission to pick the exchange for sharing some of what I made....picking them and pitting them took the longest obviously, but I used Martha Stewarts paper clip pitting technique and I got pretty fast at it (5 cups of cherries in one hour). Montmorency cherries are slightly sweeter than most sour cherries so require less sugar---and I have a real sweet tooth. Yet-- I can eat them right off the tree without taste really is subjective. I baked it for only 40-45 min and it was golden and perfect. I like the buttery cakey makes it less dry like a lot of cobblers. I took 1/3 of it to the neighbors who let me pick their cherries and decided to make's a sure hit with us! So so so Simple!!!! THANK YOU! ;)
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