It begins. Rosh Hashanah 2024.


 
Brett-EDH said:
We’re here for a good time, not a long time. Must enjoy what we have.
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I think I dreaded it because I knew the next day my mother would make us walk 2 miles to the synagogue, and we would have to stay there all day until sunset, being board out of my mind, then do it all over again in a week while fasting. Probably why I am an atheist now, but still love Jewish cooking and make a fantastic chicken soup;-) Yours looks to be a lot more fun.
 
2ns brisket up and going. This one was 13.87#. Took off 2# 10 oz of meat and fat, which was 1# of meat when weighed. So this one is around 11#. Should be an easier cook than yesterday.

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Stats

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GreggP said:
Are you team cottage cheese in kugel or no? I'm a definite "no." Looks fantastic.
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If you’re having a dairy type of dinner or meal, the cottage cheese one is fine. But I prefer this version which has fruit, raisins, brown sugar and eggs.
 
Timothy F. Lewis said:
I know you’ve said before how many this is serving but, I’ve forgotten. I wish I could be one of them!
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Tonight is 9. Last night was 13. I do send home some leftovers with company as I know they are seeking them. That’s the main reason I cook so much brisket for Rosh Hashanah.
 
Out of today’s stall and into the wrap. Progressing as it normally does.

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Added tallow and then wrapped it. Forgot the reset pic. Sorry.

For you data geeks:

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ChuckO said:
Epic as last year and the year before. That’s one amazing holiday cook you put on
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Thank you so much for your kind words. Company tonight was a restaurateur who was blown away by the brisket and other dishes. Best brisket he’d ever had was his feedback.

I enjoy making these meals but they are getting more difficult each year. It’s physically so much work in a short window of time.

I miss the days of my kids being sous chefs. Time marches on. We’ll see what next year brings.

Thanks for tagging along and your encouragement and feedback.

I’ll post some post mortem notes this weekend from some observations.
 
Blessings on your house sir!
I miss having my Sous too, she had some health issues which removed her from the kitchen for a. While and now, she is old enough to be busy with her own life! Until after the “Spooky season” is over she’s working at “Nightmare realm” on weekends. She LOVES Halloween so, I can’t fault her for that!
I am seeing that I don’t have the stamina for big feeds anymore either. The last one took me three days to recover from and my back hated me!
 
Brett-EDH said:
If you’re having a dairy type of dinner or meal, the cottage cheese one is fine. But I prefer this version which has fruit, raisins, brown sugar and eggs.
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What kind of fruit? I've used apples in the past but prefer just raisins...Anyhow mine is very similar and now I am jonesing for one.
 
GreggP said:
What kind of fruit? I've used apples in the past but prefer just raisins...Anyhow mine is very similar and now I am jonesing for one.
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My goto which was this one is pineapple chunks, mandarin oranges, mixed raisins and dried cranberries. I try to keep the additional sugar low so this year I added 3/4 brown sugar and cinnamon to 2# medium egg noodles. And IIRC, eight eggs. I didn’t use an additional binder like flour or cornstarch.
 
JohnTak said:
Seeing smiles and watching friends enjoying your efforts helps to erase some of the fatigue created by large meals, at least for a moment. :) I’m done after doing 2 meals in one day for family and friends, then I need about a week to recover :ROFLMAO:
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Yeah, I won’t cook for the rest of the week. Leftovers and then maybe a simple takeout meal when that’s done. It’s incredibly tiring to assemble these large cooks, for a single cook to make.
 
Brett-EDH said:
Yeah, I won’t cook for the rest of the week. Leftovers and then maybe a simple takeout meal when that’s done. It’s incredibly tiring to assemble these large cooks, for a single cook to make.
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I believe you.
I cook for people and it is one meal and not crazy and I get my sous chef to help.......
They say to me often, why don't you go be a cook or why don't you open a food truck or something like that......
I was told a long time ago not to mix something you like or even a passion with work......it always sounded like good advice and the older I get the more it seems to be excellent advice.

Being a rookie with a food truck would send me to the insane asylum.......the prep days in advance and all the extra things you would have to do would take a while to figure out.....
 
Darryl - swazies said:
I believe you.
I cook for people and it is one meal and not crazy and I get my sous chef to help.......
They say to me often, why don't you go be a cook or why don't you open a food truck or something like that......
I was told a long time ago not to mix something you like or even a passion with work......it always sounded like good advice and the older I get the more it seems to be excellent advice.

Being a rookie with a food truck would send me to the insane asylum.......the prep days in advance and all the extra things you would have to do would take a while to figure out.....
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People have told me the same, I respond with the fact that I have sold out all the rest of the things I enjoy for money and they have lost interest for me. Playing music, specifically and other things that used to bring me some joy. I tell them that cooking for friends and family is the only one of my various hobbies I have left for my own satisfaction and I intend to hold onto ONE!
I’m too old to get into the business of it anyway!
 
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