Monday, March 29, 2010

Southern Gentlemen

In honor of the hours I am spending today making haroset (Egyptian and European), carving brisket, and taking gefilte fish out of a HUGE tin (like really big, people), I present you with this cooking lesson. If I didn't have to make two kinds of haroset (for Passover, which is tonight, people) I would also give you the New York Times link which sent me to this brilliant video, but those gefilte fish wont de-tin themselves.