I'll never forget the first time I made brisket. Nor will I forget what it feels like to get branded by a roasting pan that's been sitting in the oven at 325 degrees for 5 hours.
"Well," I told my wife, "the good news is the meat is really tender now. The bad news is my arm looks like a slab of bacon."
Hope you all had a safer Rosh Hashanah. --Jim Gomez