[Sca-cooks] brisket

[Kingstaste]

LOL - oh my god, Adamantius, that is too funny!  I usually get a student to
stand next to me and indicate imaginary lines on their body in front of the
class to show the locations of various cuts - I get a lot of strange looks
and odd laughter.  I never considered the pink lipstick application though,
that boggles my mind a little bit...

Christianna

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Phil Troy / G.
Tacitus Adamantius
Sent: Wednesday, October 01, 2008 10:14 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] brisket


On Oct 1, 2008, at 9:54 AM, Heleen Greenwald wrote:

> Could someone please tell me what cut of meat brisket is in  
> english?  First off, I thought the word brisket WAS English, but I  
> was told no. Then I told this person that brisket was the the best  
> or first cut of roast....... what do I know? Could someone please  
> enlighten me.

At the risk of sounding a little gruesome, I find the best teaching  
tool for locating meat cuts on domestic meat quadrupeds is to imagine  
yourself on your hands and knees, with a line drawn down along your  
spine, another from between your collarbones, along your sternum, and  
down to your crotch, and two more drawn from your armpit, along your  
ribs, down to your hip. Essentially, your body will be divided into  
quadrants. If it makes you feel better, imagine doing it with pink  
lipstick, children's face paint, or chocolate sauce ;-)

Brisket would be located, if you were a cow or I a cannibal, which  
we're not, but work with me here, along the front of your rib cage,  
approximately from your armpit to your middle ribs, and from the  
center line of your sternum to the middle of your ribs.

Does that help?

Adamantius




"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter

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