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The Cookstr Weekly: A Long Labor Day Weekend

August 30, 2012

Labor Day honors the plight of the American worker, and what better way to do so with American home cooking? Don your white jeans for one last time and get the charcoal burning, then invite the neighbors over for an outdoor feast that will prove summer’s not quite over yet. Adam Perry Lang’s “Get a Book” Whole Beef Brisket is named as such because it’s true Texas barbecue in the spirit of slow food – not to mention, perfect for ringing in the official start of bookworm season. After hours of tending it tenderly and giving it plenty of well-deserved rest, this brisket will reward you with its supple glory. Just the kind of project that long weekends are meant for. 

More Labor Day Recipes from Cookstr:
by Sheila Lukins

What’s New on Cookstr: Japanese Beef and Vegetable Hot Pot 

“Sukiyaki [Japanese Beef and Vegetable Hot Pot] was one of the few Japanese dishes Grandma Kimiye Hayashi cooked for her children when they were growing up. She would throw in whatever vegetables were available – mostly carrots and celery – despite the fact her kids didn’t care too much for them. Sukiyaki is a versatile dish and traditional ingredients include tofu, Japanese scallions (negi), and chrysanthemum leaves (shungiku), but you can add bamboo shoots and any leafy vegetable such as Chinese cabbage or spinach. Traditionally, sukiyaki is cooked at the table in a sukiyaki pan that has been greased with suet (beef fat). In this “modern” method, the sukiyaki is cooked in the kitchen and served from a Dutch oven or crock pot to retain the heat.”    – Patricia Tanumihardja

“Who would have thought it even possible to make a dough this wet and still produce bread? And that is the secret of its incredible texture. The exceptionally high amount of water keep the gluten in the flour from breaking down during the very long beating process. This enables the dough to develop into long stretch strands that hold the air and give a chewy texture. It will remain a soupy batter until toward the very end of the twenty-minute beating, when it suddenly metamorphoses into a shiny, smooth, incredibly elastic dough…

I love the dough so much I prefer it as the main feature, simply sprinkled with a little fruity olive oil and rosemary, sparkling with fleur de sel or sea salt. I also love it with the simple addition of oil-poached garlic cloves.”


– Rose Levy Beranbaum


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