Thunderbird Club

[Christine]

Exactly! Brisket is an event as much as it's a meal. It's a hard cut of meat to cook right but once you figure it out it's quite good. It's also largely a Texas thing. In SoCal we focus more on Tri Tip than brisket. Much easier to cook and always tastes great with a good chim sauce. Give it a try, you'll love it.

As for the butty samies - in our house (with my English wife) we always have thick cut Canadian bacon or thin cut ham with brown sauce on ours but the term "butty" is never really used here to describe a grilled cheese sandwich. The term "Butty" around here is used more to describe the Kardiashions than food. Our grilled cheese is just that - grilled cheese. No meat, no veggies, no sauce. Just buttered bread with American cheese pressed on a grill or griddle until toasted and melty. Yum!

In Wales a sandwich is the posh word for a butty, two slices of bread with something inside, toasted or not. You should try the bacon and cheese, nice. Canadian bacon, that's very sweet isn't it? Maple syrup used in the cure springs to mind and possibly hot smoked? If so maybe not on a toasted cheese butty

Nice Brisket recipe: 2-3lbs piece of brisket. In a large heavy casserole dish, fry a small finely chopped onion, add a half a bulb of crushed garlic and a 1" cube of fresh grated ginger and fry for 30 seconds. Add 2 heaped teaspoons of ground Cumin, Coriander and a couple of dried red chillies chopped up along with some salt, fry for another 30 seconds. Then add i can of chopped tomatoes and 1/2pint of water and bring to a light boil. Add the brisket and mop it over with the sauce. Cover the casserole with baking foil and put the lid on. Put it in the oven at 140C for 6-8 hours, check it halfway through and turn it over and make sure it's not too dry, add water if need be.

At the end of cooking rip the brisket up like pulled pork, add about a pint of chopped fresh green coriander and mix it all up. Serve stuffed into hot pitta bread withgarlic butter and some Indian relishes of your choice.

 

[GBassNorth]

That would be Spaghetti con Sugo di Manzo (meat sauce).
This one's easy thanks to the Internet. If any doubt, just punch in "yahoo.it" and then punch in "menu tipiche de trattoria e ristoranti" Although you'll see Polpette (meatballs that can be made from any type of meat including fish) and Spaghetti you will not see them combined in the same line item. If you do, it will probably be a restaurant in the center of Rome, Florence, Naples or any major tourist town.

That might be it, and considering I didn't even see the menu (my local buds did all the ordering) they may have asked to have it brought that way. But that said, it's how they would have ordered it had I not been there and it did come that way so it apparently does exist. We were in Rome but this was not a tourist or westernized venue, there were maybe 12 chairs in the entire eating area and I got the impression that "Mama" as I called her was not only the waitress and buss boy but also the cook. I was the only non local in the room, but in typical Italian fashion - when there's food on the table, everybody is family.

 

[GBassNorth]

In Wales a sandwich is the posh word for a butty, two slices of bread with something inside, toasted or not. You should try the bacon and cheese, nice. Canadian bacon, that's very sweet isn't it? Maple syrup used in the cure springs to mind and possibly hot smoked? If so maybe not on a toasted cheese butty

Nice Brisket recipe: 2-3lbs piece of brisket. In a large heavy casserole dish, fry a small finely chopped onion, add a half a bulb of crushed garlic and a 1" cube of fresh grated ginger and fry for 30 seconds. Add 2 heaped teaspoons of ground Cumin, Coriander and a couple of dried red chillies chopped up along with some salt, fry for another 30 seconds. Then add i can of chopped tomatoes and 1/2pint of water and bring to a light boil. Add the brisket and mop it over with the sauce. Cover the casserole with baking foil and put the lid on. Put it in the oven at 140C for 6-8 hours, check it halfway through and turn it over and make sure it's not too dry, add water if need be.

At the end of cooking rip the brisket up like pulled pork, add about a pint of chopped fresh green coriander and mix it all up. Serve stuffed into hot pitta bread withgarlic butter and some Indian relishes of your choice.

I'm bookmarking your post! First time I've ever ever done that with a TB post.
BTW - love the new avatar - quite a fetching glamor shot!
Cheers and have a G&T on me.

 

[GonePlaid]

Exactly! Brisket is an event as much as it's a meal. It's a hard cut of meat to cook right but once you figure it out it's quite good. It's also largely a Texas thing. In SoCal we focus more on Tri Tip than brisket. Much easier to cook and always tastes great with a good chim sauce. Give it a try, you'll love it.

As for the butty samies - in our house (with my English wife) we always have thick cut Canadian bacon or thin cut ham with brown sauce on ours but the term "butty" is never really used here to describe a grilled cheese sandwich. The term "Butty" around here is used more to describe the Kardiashions than food. Our grilled cheese is just that - grilled cheese. No meat, no veggies, no sauce. Just buttered bread with American cheese pressed on a grill or griddle until toasted and melty. Yum!

I kinda prefer muenster or swiss on the sammich. Try using mayo instead of butter on the outside

 

[Christine]

I'm bookmarking your post! First time I've ever ever done that with a TB post.
BTW - love the new avatar - quite a fetching glamor shot!
Cheers and have a G&T on me.

It's nice, we got the recipe from one of hose TV chefs. It's handy because the whole thing only takes about half an hour hands on then you just leave it. It reheats up great too so leftovers are actually tastier.

It wasn't meant to be a glamour shot, it was supposed to be a bad attitude in my new stage outfit shot But thanks

 

[Christine]

I kinda prefer muenster or swiss on the sammich. Try using mayo instead of butter on the outside

Mayo, toasted?

 

[TBird1958]

Here's a nice BaCH Non Rev II and an Epi for sale on LBO

Login

 

[JIO]

Except the hole, not ugly either without pickguard :

View attachment 3015245

 

[theFixer]

Things are okay, thanks. Hope you're well. Working on a few builds. This ones going to Switzerland, where they don't really yodel. It's just a thing Swiss Americans invented.

View attachment 3015196

I do love that crimson finish

I always assumed yodeling was "invented" by carpenters and roofers with bad aim, before the advent of the air nailer

 

[theFixer]

Not sure I’m proud of my reputation, but it is what it is.
I suppose I’ll go to the corner of my room now.

I've seen your place. The only way to get OUT of the corner, is to leave!

 

[JJR58]

I've seen your place. The only way to get OUT of the corner, is to leave!

 

[JJR58]

Not sure these two will let me out.

 

[theFixer]

Not sure these two will let me out.

View attachment 3015621

They do appear to be exuding some form of "attitude"...

 

[JJR58]

They do appear to be exuding some form of "attitude"...

I have yet to get them to submit. They own me.

 

[theFixer]

I have yet to get them to submit. They own me.

That might not be a bad thing. I'll just encourage you to pay close attention to everything they tell you to do

 

[GBassNorth]

Not sure these two will let me out.

View attachment 3015621

Now that you've had the HT322 Berg for a while, how ya liking it?

 

[Inky13]

Actually the bite by bite intake was...
Wife and I hooked up with two other couples at their house, had cheese and crackers and a couple glasses of wine.
Arrived at the resturaunt an hour later and drank a double Beefeater Gin and Tonic for a cocktail.
Ordered dinner.
Nibbled on a couple slices of sourdough bread while food was cooking.
Ate 3 of the four jumbo chilled prawns for the appetizer (gave the 4th one to another person at the table).
Ate over half of the prime rib (my typical MO, order big then cut in half and take home for another meal).
The side salad was relatively small, ate it all.
The potato was huge, ate it all (including the well salted and seasoned skin).
I brought my own bottle of wine (a Sculpterra cab) and paid a corking fee, drank the bottle.
Wife and I split a slice of hot apple pie topped with a scoop of French vanilla and drizzled in Ameretto for desert.
Drank about 3 cups of coffee and a few sips of still water.
Arrived at the resturaunt around 7:00 left a little after 10:00.
Had a great time with great friends, went back to their house and the six of us polished off 4 more bottles of wine.
Spent the night there, hit the sack around 1:00am
Got up hungry the next morning at 7:00
I fixed eggs scrambled with goat cheese, fresh picked sage and almond milk along with store bought scones and coffee.
Weighed in this morning, that 24 hour eat and drink fest added about 1.5 pounds to my weight.
I'd bet A large chunk of the calories came from the wine (estimate around a dozen large glasses of cab)
I'll loose the 1.5 pounds before next weekend by skipping a meal hear and there, no big deal.

You're really Joey Chestnut aren't you?

 

[JJR58]

Now that you've had the HT322 Berg for a while, how ya liking it?

I really love it tons, Gb. I’ve always liked the Berg cabs, but never owned one. Big fan of this configuration. It’s a good thing I have the Broughton HPF/LPF. The cab can go way low.

 

[GBassNorth]

I really love it tons, Gb. I’ve always liked the Berg cabs, but never owned one. Big fan of this configuration. It’s a good thing I have the Broughton HPF/LPF. The cab can go way low.

Amen to that!
I've tried a lot of their cabs, loved them all, but the 322 just hits every sound exactly how I want it to sound and has incredible punch and depth. My only complaint is the form factor. Jim should look long and hard at finding a way to reproduce the exact guts of the 322 but in a 215, 610, or 412 size cab. The HT322 is more of a 410 size cab which IMHO has always been the most brain dead bass cab design size on the market (will maybe the Ampeg 810 is worse, but only because it's basically two 410 cabs stacked on top of each other). I love the size and ease of load in and out on my Berg 610.

 

[GBassNorth]

You're really Joey Chestnut aren't you?

LOL - no way I could get into competitive eating. I think Joey did something like 70 hotdogs in 10 minutes. Heck I couldn't get that many hot dogs off a plate in that amount of time unless I was throwing them at the audience!

I'm not much of a hotdog guy so one or two quarter pound Hebrew National beef franks fully loaded (katsup, mustard, sweet relish, chopped onions and a handful of grated extra sharp cheddar cheese) along with chips beer or Coke and some potato salad is about my limit.