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Cake day: September 12th, 2023

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  • TheAlbatross@lemmy.blahaj.zonetoMemes@lemmy.ml•Behind....The Scene
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    1 year ago

    I’m not sure the conspiracy minded ramblings of Tucker Carlson are something one has to bear in mind at any point in their lives.

    Like, yeah, fuck Epstein, Trump, Bibi, and Zionism, but c’mon…

    Let’s pretend Epstein is confirmed as a Mossad asset, for a moment. It still isn’t necessary for Bibi to be pulling the strings here for Trump to have plenty of reasons to want to shut down inquiry into Epstein’s work. It’s just conspiracy for conspiracy’s sake.

    Furthermore, I’m not sure what the point of this post is, other than promoting this conspiracy you’ve come up with. It’s not funny and it just plays into antisemitic tropes but applies them to Zionists


  • TheAlbatross@lemmy.blahaj.zonetoMemes@lemmy.ml•Behind....The Scene
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    1 year ago

    But why? There’s no need for that for everything to make sense. Epstein was a wealthy financier who also was a sex trafficker of young people to the rich and famous. We know he worked with Trump and Trump has been confirmed to have been on the island where he pimped out the young people he trafficked.

    He’s a Mossad agent… why? Simply because he’s Jewish? Bibi is pulling the strings… why? Idk man this feels like some “Jewish conspiracy” bullshit with a thin veneer of “It’s Bibi so it’s anti-Zionist and that makes it fine”.

    This is a weird post and you should feel weird.




  • Jewish brisket is different from Texas smoked brisket. First of all, it’s braised rather than smoked. It’s cooked with carrots, celery and onions in a mixture of crushed tomatoes and wine and seasoned relatively simply with salt, garlic, pepper, thyme and bay leaves. While I think the smoked kinds are generally better sliced thin on a sandwich, a braised Jewish brisket is such a core memory of the Passover Sedar (the ceremonial meal described in the Haggadah) that I savor it in its own way. I’ve made em for Rosh Hashanah as well. All that’s to say, your milage may vary and so you might not find it to your liking.

    BUT, the method is fairly simple.

    Season a whole brisket with salt and pepper, brown it in a large roasting pan. Once browned, remove it and add in your aromatics (onion, carrot, garlic, celery, whatever you want) and brown those slightly too. Deglaze with wine, add in Dr. Pepper or cola, add in tomatoes and ketchup (use less if using soda). Add the brisket back in, your herbs, then roast low and slow at around 275°F to 300°F for 3 to 4 hours, should be fork tender. Once it’s cooked, pull it out, let it rest for like a half hour, slice it thin, put it back in the roasting pan with the juices, baste it, cover it, let it sit somewhere warm for another half hour while it soaks up the braising liquid.

    Ideally you want a brisket with the deckle, but if you got a first cut brisket, don’t trim the fat, you wanna render that out during the cook. You can skim it off the resulting braising liquid after the cook if you’d like.

    Also the recipe isn’t set in stone. Play with it! It’s supposed to be a bit sweet, so I’ve thrown in figs and apricots, seasoned the top of sumac and pomegranate, za’atar isn’t unwelcome here, if atypical.


  • The… lies of the Haggadah? The book so benign I can get copies published by ShopRite? Oh no, he’s going to out the dark truth that Pesach was never meant to come with a 4 drink minimum and the secret to singing Chad Gadyah in a round while plastered! What’s next? Will he expose the ancient Jewish secret to a good brisket is actually Dr. Pepper?

    Edit: Obviously this dude is a dangerous Neo-Nazi and the Earth shouldn’t suffer him breathing it’s precious oxygen, but we gotta laugh or else we’ll cry, right?