- Date: Sunday, October 28, 2007 -- 10pm
- Location: Bloomington, IN
- Kitchen: My Apartment
- Dining Companion: Matty
- Recipe Rating: A-
I have been trying to make more of the meat recipes in The Book. Matty picked out this recipe. It was very tasty. The brisket came out tender and delicious after many, many hours of slow cooking. The sauce, composed of onions, beer, and beef bouillon, had a deep, rich flavor. I sliced a bit of the meat (as in the picture) but I found that it was even tastier shredded and drenched in the sauce. The recipe made lots of sauce, so it was lovely served with a big chunk of bread for delicious dipping. This meat reheated well and was all around satisfying. It cooked for a long time, but it took very little effort, and tasted great!
This recipe is not online.
Hello from Murfreesboro, Tennessee! Today was long, but fun! The conference started at 8am, and there were talks essentially all day. After the talks we went out for dinner with the people in our special session. Now we are back at the hotel. Mike, V, Chris, Kate, and I hung out in the hot tub for a while, and now I am about ready to go to bed! This seems like an especially good idea since my talk tomorrow is at 8:30am.
It's great to be here, surrounded by friends, hearing everyone talk about their research. Chris and I had a fun drive down yesterday (6 hours, but it flew by!). We met up with Mike and Vigleik here, and the four of us are staying in adjacent hotel rooms. We have been having a fun time --hanging out and catching up!
Now: time for bed!