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jingjo
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mosquito2002
Mate If you want some Fine Food check out this Place
Barra's a Member of BKK2nite will take care of you !
He (BarraFish) cooks up some fine tasting Meat Dishes, and No I have Nothing to do with this Bar just have eaten Barra's Fine Cooking!
Barra Also knows where all the Action is up that way 
Click link below
JING JOES
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Thai Girls : Meet Sexy Thai Girls
Posted on: 2:47 am on June 1, 2009
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Lickalotapus
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mosquito2002
I know this is not Martha Stewart's website but if you like to cook your own you might as well go all the way. I make it every couple of months and it is the best Corned Beef outside of NYC. Better yet, Roll it in cracked pepper then smoke it and make the best Pastrami you’ll ever eat. The saltpeter I have a difficult time finding even in the US, it is what gives corned beef it’s color, it does not affect the taste so without it you will have what taste like corned beef but looks like boiled beef (Grey Beef Ech!!!). And no, saltpeter does not affect the little mosquito.
2 quarts water
1 cup kosher salt, !regular table salt will make it to salty
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, remove fatcap and trim
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of less than 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2½ to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
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Bangkok Women : Meet Sensual Bangkok Women
Posted on: 5:50 pm on June 1, 2009
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