Serious Eats - seriouseats.com

Oh, man, I thought I had blocked out my Gatorade Gum cravings!

HA! HA! OMG! some of these posts are freaking hilarious! Thanks!
okay...I have a serious thing for Chris Cosentino...always liked him on the Next Iron Chef...
Aaron is pretty yummy too....Has anyone seen his tats before???

Oh, I left out the gefilte fish and a kugel, some fresh made apple sauce too...working on it as we speak!

If there's a hands down, all around winner - and I'm not saying there is - it's Alton Brown. He's smart. He's creative. He's talented . And he's adorable. .

I'm serving beer-braised brisket, tzimmes, sephardic stuffed chicken, pareve risotto, roast, apples baked in sugar, plus all the simanim. anyone know what to do with beef lung, heart and cheeks?

@sixsonnets - which Barefoot Contessa recipe are you going to use? Looking some up now, but she does a lot of roast chicken!

I'll be at my brothers on Friday night, which means all I need to bring is wine.

Saturday night is just my husband and myself so I figured roast chicken, potato kugel and some sort of veggie.

Here a different take on brisket, based on a recipe by Hawaiian chef Sam Choy. This is always a hit with my family:

Ingredients
3–5 lb. beef brisket
1 qt. beef broth
2 tbsp. oil
1/3 cup soy sauce
8 cloves garlic, peeled and chopped
3 oz. fresh ginger root, peeled and chopped
1/2 cup granulated sugar
4 tsp. whole aniseed
1/2 cup chopped fresh cilantro
salt & fresh ground pepper

Equipment
Large dutch oven
2 qt. saucepan
mesh sieve

Preheat oven to 275°F. Pat the meat dry with paper towels. Season the brisket on both sides with salt and pepper. Heat the oil in a large dutch oven on the stovetop. Over medium–high heat, sear the brisket a few minutes on each side. Do not let the bottom of the pot burn.
In the saucepan, combine the beef broth, soy sauce, garlic, ginger, cilantro, aniseed, and the sugar. Bring to a boil, pour over the meat in the dutch oven, and cover tightly. Cook until meat is fork tender, but not falling apart.
Allow the meat to cool. Slice across the grain, and transfer to a baking dish. Strain the sauce through a mesh sieve and pour over the meat. Rewarm before serving.

COOKING TIME: roughly 1 hour plus 1 hour for each pound of meat.

@orchidgirl, consider adding pomegranate seeds for a traditional twist.

I was just thinking about this because I'm in charge of a green vegetable, but don't want to do salad and want something a little exciting. The spinach with pine nuts and raisins sounds delish, though!

Luckily I was invited to dinner. I'm in charge of bringing a salad. Thinking of going with greens, pears and nuts.

My Jewish in-laws will probably do the same thing they do for most of the year's special occasions: a cold cuts platter from the local Jewish deli.

I've offered to cook on more than one occasion (especially since the platter thing is starting to get really old), but it's "too much work". :P

Arron Sanchez is my choice. So cute and adorable. He's the highlight of chef vs. city :D

Did Famous Dave's. We shared smoked salmon and flatbread platter. I had the smoked salmon caesar salad, husband had his usual Memphis style baby back ribs with beef brisket + corn, corn muffin, fries, and slaw, my friend had the St Louis style ribs, fries.

@wellred - I was seriously disappointed the one time I went to the Yellow Griffin. It came so highly recommended and was quite a hike for us... Sigh. Maybe we hit them on a bad night? How was your experience?