Elizabeth Bruenig

@ebruenig ↗

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Last Checked March 4, 2021

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Sun Jan 17 02:09:04 +0000 2021

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Elizabeth Bruenig @ebruenig

so -- it's not too hard to rub a brisket down at 8:00 am on a friday, before the day gets going, then put it in the oven that night and let it cook low and slow overnight. next morning, take it out, let it rest, then portion it out for brisket sandwiches, enchiladas, etc. — PolitiTweet.org

Posted Jan. 17, 2021 Hibernated

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Elizabeth Bruenig @ebruenig

i also split my cooking up into punctuated periods, and use a lot of slow-cookng methods that don't need constant attention, i.e.: pulled pork, brisket, etc. i make my own blends of frequently used spices, freeze portions of stock and fresh pasta, etc. — PolitiTweet.org

Posted Jan. 17, 2021 Hibernated

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Elizabeth Bruenig @ebruenig

in short, gigantic hunks of meat can be portioned out into several separate meals that are easy once the meat is cooked. all it takes to make this meal once the brisket is done is mixing up and griddling tortillas (takes maybe 30m) then making the gravy (15m). broil and done. — PolitiTweet.org

Posted Jan. 17, 2021 Hibernated