In my classes about meat, I make a big deal about the differences between particular cuts. Brisket is tough so you need to cook it for a long time to break down the sinewy bits, while you can roast a fatty part of the chuck in the oven without worrying about it drying out. Blah blah blah, etc etc etc. This goes on forever for each and every part of the animal.
I was reading the longwindedly-named Home Production of Quality Meats and...
December's meeting of the Society for the Advancement of Social Studies will take place on Tuesday, December 6 at Public Assembly, 70 North 6th Street, in the far north (or, you know, Williamsburg).
This month's mini-lectures are all about Russia, a perfect topic for getting you in a cold-weather state of mind. It's free, entertaining, and there's lots of booze to be had--do you really need any convincing? Doors open at 7, first...
I always feel weird selling stuff, but it is the holidays and all, so I should remind you all that we offer gift certificates for our classes.
You can purchase them through PayPal by going to this handily shortened url: http://ow.ly/7JdZd, and you can read more here, if that's your style: http://brooklynbrainery.com/giftcertificates. As always, shoot us an email if you have any questions!
NOTE: Did that short URL stop working?...
Allison taught a wonderful class on the history of New York City cemeteries this fall, and on top of it all, she wrote an excellent summary for us to post here. You can find part one, on forgotten cemeteries like potters' fields, right here, and keep an eye out for part three very soon.
Okay, onto the knowledge:
New York City’s cemeteries are more than burial grounds for its citizens; they are a reflection of the city’s...
We did a class on Indian condiments with Drake Page from The DP Chutney Collective, and it was awesome. We made so many condiments: chutneys, relish, achar, yogurt dips...we even made something spicy with mashed bananas. Here is a recipe for all you who missed the amazingness of class: tamarind chutney! Hop to it and make yourself some, it's super versatile and great.
TAMARIND CHUTNEY
Ingredients:
1/2 lb tamarind, seeded
2 1/2 cups...
