My Say: The New York Times Libels Brisket
I make Cuban style brisket called “ropa vieja”….It is boiled with onions and carrots and garlic and salt and then shredded and cooked some more with tomato sauce and more garlic and green peppers and saffron. My family loves it. It is labor intensive and makes a huge mess. When I gather the refuse from cooking and eating, I cadge a copy of The New York Times from the recycling pile in the disposal room and use it to wrap the soggy garbage… and to mop the kitchen floor…..rsk
Thanks to my dear friend Joan Swirsky for this nugget.
New York Times Faces a Brisket Brouhaha by Ira Stoll (https://www.algemeiner.com/2019/05/30/new-york-times-faces-a-brisket-brouhaha/)
The cover story in this week’s New York Times food section asserts, “Brisket remains oddly off limits for one large segment of the population: home cooks.”
The article was about Texas or Kansas City-style barbecued brisket, but the sentence sweepingly suggesting the cut of meat is rarely if ever cooked at home was enough to exasperate more than a few Times readers.
One comment, with 33 upvotes, was, “My first thoughts were, ‘excuse me, have you ever met a Jewish person…?’”
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