This is America. And, in America, we really love our pizza. 97% of the American public eats pizza. Pizza sales total over $40 billion each year. We consume nearly 255 million pounds of pepperoni every year. Hell, even the greatest cartoon of all time–Teenage Mutant Ninja Turtles–is centered around pizza.
So, this is really just my way of saying it should come as no surprise that I love pizza. When I was in Madison, my friends and I had a lot of potlucks. Each potluck tended to have a theme–Indian, Thanksgiving/Harvest, Passover (yay, Jews!), Mexican, and of course…pizza. In fact, our pizza-themed potlucks seemed to be the favored choice among my friends.
The concept was pretty simple: I had pizza stones. I made oodles and oodles of dough. Everyone brought ingredients. And then? Well, then we had a pizza party! Creations ranged from the super-basic margherita to the wildly innovative pizza Genovese, made with pesto, potatoes, and an egg (really) baked on top. They were simply…amazing. At the bottom of this post are a bunch of pizzas we made–they were all delicious!
Click ‘read more’ for the recipe, pizza pics, and ideas for toppings!
Let’s be realistic: Indian food is not aesthetically-pleasing. I know I’m pretty bad at taking pictures, but life gets even more difficult when taking photos of Indian food–I took at least 12 snaps of this dal, and you can see from the picture above that, sadly, I was pretty unsuccessful. That’s besides the point though, because it’s all about taste! And I can assure you–this stuff is absolutely delightful. Click below to read the recipe!
For those of you who aren’t aware, I got back about a week and a half ago from my trip to the Motherland–Israel–and it was absolutely spectacular. The visit was made possible as part of Birthright, a program where a bunch of wealthy Jews (did you really think I wasn’t going to be facetious with my wording?) and the state of Israel pool money together and send kids from the US, Canada, and some other countries (not sure which) to Israel. The cost? Free. Yeah, it’s totally awesome.
Before I went, I was a little skeptical about what to expect–would it be overly religious? Filled with propaganda? Would they try to get me to join the IDF? None of those things happened…at all. It was secular, everyone was awesome, and I had an absolute blast. I have no desire to join the IDF, but I’ll say this–I could definitely see myself moving to Israel. It’s an incredible (and gorgeous) country. Anyways, that’s all fine and good, but this is a blog about food and, rest assured, the food in Israel was delicious. Click below for the full scoop!
Yeah, that’s a reference to Dead Poet’s Society, and no, I have no idea why I made it. Sidenote: If you haven’t seen the movie but love standing on desks, I highly recommend watching it!
Anyways, on to today’s topic–brisket. As a Jew, I grew up knowing a very specific kind of brisket–kind of sweet, with onions, carrots, garlic, sometimes cranberries. Anyways, I’ll speak the blasphemous phrase: it sucked. Seriously. Brisket is a delicious and extraordinarily versatile cut of meat, and [we] Jews absolutely butcher it (pun possibly intended).
To most gentiles, goys, southerners, etc. brisket is a cut of meat meant for one thing: barbecue. If you have time and a lot of patience, it’s usually smoked for many, many hours. The burnt ends on the brisket? Always the best part! It’s my favorite barbecue food, and I actively seek out great places that smoke it just right.
I don’t own a smoker. Hell, someone has had possession of our grill for months, so we don’t have one of those, either. I thought it’d be best to simply move forward and try to make it in the slow cooker. That picture you see above is the result–cooked perfectly, falling apart, and absolutely delicious. I can’t recommend this recipe enough.
So, I’ve managed to take some of my trademark horrendous pictures, but at least I’ll be able to show you how to do it, step-by-step! Check after the break for the recipe (and instructions!)