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Romantic comedy which examines the time old question of whether men and
women can be just friends.
Always a
good question! I always tried but did not work.
Relationship expert Judy
James says the male/female friendship is probably rarer than we imagine.
"A lot of men and women
are clearly friends, but often one of them will be harbouring some form of
attraction for the other.
"It will probably never
be consummated, as they would not want to jeopardise the friendship, but I'd
say in about 50% of male/female friendships one of them secretly fancies the
other.
One of
the funniest part in the movie when Sally fakes an orgasm in Katz’s Deli.
Did you
know that the woman in the restaurant that says "I'll
have what she's having" after Meg Ryan's orgasm scene is Rob Reiner's
mother Estelle Reiner?
So let’s
have what she had!
A goood
corned beef sandwich? You need to prepare for this. It needs time and you need
to be patience. The meat was in
the fridge for five days. I loved checking it every day. Prepare yourself for
something delicious and it is a big excitement. I cooked it yesterday and it has all gone. From 3 to 39
everybody loved it. It seems I have to do it again!
I have chosen a Corned Beef recipe from the book of Noah and Rae Bernamoff who have
just opened their Brooklyn Mile End Delicatessen in 2010.
The
restaurant serves Jewish comfort food and seems very successful.
For curing the beef:
10 cups water
1 cup kosher salt
1/3 cup sugar
1 tablespoon pink curing salt
2 garlic cloves, peeled
1 teaspoon coriander seeds
5 allspice berries
1 teaspoon yellow mustard seeds
2 whole cloves
1/2 cinnamon stick
1 stalk celery
1 small carrot
1/2 onion
1 sprig of thyme
2 fresh bayleaves
1,5 kg first-cut brisket
For cooking the beef:
2 garlic cloves, peeled
1 teaspoon whole coriander
5 allspice berries
2 teaspoons yellow mustard seeds
2 whole cloves
1/2 cinnamon stick
1 stalk of celery
1 small carrot
1 spring of thyme
2 bay leaves
To cure: Combine all the curing ingredients except the brisket in a large nonreactive pot and bring to a boil. Adjust the heat and simmer, stirring until the sugar is dissolved. Transfer the curing liquid to the refrigerator and let it sit until chilled. Then add the brisket to the pot, weighing it down with a plate or other heavy object so that the meat remains fully submerged. Refrigerate, covered, for 5 days. ( I know it is a lot of time.)
Cook the brisket: Fill the pot with enough water to fully cover the meat by 2-5 cm. Then add the cooking ingredients. Bring to boil over high heat, then adjust the heat and cook at a low simmer until fork tender, 3 to 4 hours.
Tip: Rinse the meat after the cure. Do not worry if you do not find pink curing salt, you will have the same result, maybe not that pink.
Enjoy!
Has
anyone seen the second part?
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