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Not a chef by any means. I dated a few, and was a fan of Julia Childs TV show. I lived near Jaques Pepin, who often was a guest at mutual acquaintances parties, and he and I often had brief banter about nothing, except our love of sailing and a proper raclette. (He's quite a fun individual.)

Deerfield's "chef" for a long time is/was the ex-husband of a friend of mine from college. According to her, he couldn't boil water w/o a recipe book. Addicted to gambling and amphetamines his main goal for any given day was having his numbers hit, and scoring some crank.... If he had to show up...

Oh no. Deerfield Academy was a fine school.... Better than Tilton, or Northfield Mount Herman by leaps and bounds.

It's also good for covering up the coals before you put the clams, corn, lobster, and sausage in the clam bake pit, (And then covering said comestibles with more bladderwrack and a wet canvas tarp.

Ya cut ya meat the wrong way.... And where's the juice?  The bread looks great though!

Gotta have the fat, no doubt. About 6 years ago I was handed a full sized beef brisket. I cut it in half and brined both halves for 17 days in pickling spices, and the evil pink salt.  Half got turned in to Corned beef (boiled) and half got smoked for 5 hours.  Both were spectacular. The...

That's what makes ham, and corned beef, and bacon pink. It's also what keeps the meat from spoiling while it cures.  You definitely don't want too much of the stuff, and don't lick it off your fingers.

Oh geez..... Not gonna go look at my recipe book right now, but I think it's about a quarter cup for a 5 gal bucket....

ONLY use pink curing salt. Cardamom, Coriander seed, bay leaf black pepper corns, Tabasco peppers (dried) cloves, cinnamon stick, Fennel seed, Mustard seed.....

You are correct, and I had my jar of Pinder's out, and only put it on one of the 3 sandwiches for some reason..... Beer maybe...

Makin' the requisite Reubens tonight. I made my own Ukrainian sauce. (A lil' mayo, a blob of ketchup, a glorp of ranch, some pickled capers, and a dash of pickled jalapeno juice.)

Went to Northfield Mount Herman didja? I knew a guy who was a cook there..... I wouldn't even drink a beer from him if it was already opened.

Oh yeah! Longer if possible.

If you don't know what it is, then just sit back and watch. 3-5Lb. Corned beef brisket. Potatoes Carrots. Onions. Cabbage. Beets Celery. Beer. Rye bread.  Now personally I don't like the cabbage or beets, so I use them in the cooking, but not the eating. UNTIL THE NEXT DAY.  So if...