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Oven Barbecued Beef Brisket I

Reviewed: Dec. 12, 2012
Super simple and delicious. Reviewers who say it's too fatty should be aware that with Brisket, most recipes tell you to remove as much of the thick fat layer as you can before cooking. This recipe unfortunately doesn't tell you that, but it's almost always a good idea. The only other changes I made to this recipe were 1) I put a thin layer of barbecue sauce on the meat for the first round of cooking, then more in the second (after slicing), and 2) I split the cooking time approximately in half, rather than just leaving an hour of cooking after slicing the meat . Incidentally, reviewers who say their meat turned out (or usually turns out) like shoe leather should be careful about which cuts of meat they use for slow cooking like this. You need a fatty, gristly cut like brisket because the collagen (in the gristle) breaks down slowly and tenderizes the meat. Leaner, finer cuts like steaks don't have much gristle and are much better for grilling, searing, frying, etc.
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17 users found this review helpful

Classic Macaroni and Cheese

Reviewed: Jun. 23, 2007
Super simple and delicious. I've made this with whole wheat pasta too, and it's the only way I've been able to make whole wheat pasta edible). The only thing I do differently is to cover it with foil for about 2/3 of the cook time, to keep it from browning too much on top.
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3 users found this review helpful

Maryland Crab Cakes I

Reviewed: Dec. 13, 2003
This recipe is very good but a bit too salty with the tablespoon of Old Bay it calls for. The second time I made it, I used just half a tablespoon of Old Bay and substituted a tablespoon of very finely chopped celery, plus a pinch each of parseley flakes, black pepper, cayenne pepper, paprika and allspice for the other half. Also, if you have trouble with these staying together, don't add extra egg, just make sure you pack your crab cakes as compactly as you can. Then, after they've been cooking for a couple of minutes, press down on the tops of the cakes with a big spatula, and whatever you do, don't try to flip or move them until they're sufficiently cooked on one side.
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59 users found this review helpful

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