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Old 03-18-2011, 12:14 AM   #11
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Quote:
Originally Posted by Zhizara View Post
That's okay, Kades. It was a good chuckle.
Thanks, I was getting rather worried about my mind
kades
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Old 03-19-2011, 12:25 AM   #12
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hey, i'll tell you one that made me worry about my mind, big time. i went for hair cut on tuesday. some confusion with the cab co. didn't realize til i got there that i hadn't put my teeth in. bet you can't beat that one. lol i'm saying the cab co. distracted me. sounds good anyway.
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Old 03-19-2011, 12:19 PM   #13
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I always cook up two pieces; both a flat brisket and a tip. The brisket is good for Reuben sandwiches, the tip goes into what I call Reuben soup. Instead of using plain cabbage in the original dish, I toss in a can of kraut. I chop the leftovers quite finely and turn the leftovers into soup. On a cold day taken with a slice of Swiss on a slab of rye you have a real tummy warming meal.

By the way, to make the broth more easily eaten, I cook the meat first, with lots of extra spices (whole mustard seed, bay leaf, peppercorn, allspice, juniper berries, and a few cloves) in addition to the little packet that comes with the meat. Then I take the meat out, scrape of most of the spices, strain the broth. Refrigerate overnight to de-fat in the morning, then put it all back in with the carrots potatoes, more onions, and cook.

I have an elderly friend with no teeth, so when I make soups she gets first dibs, and this is a favorite.
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