Restaurants

Brisket Alert! The U.S. Government Has Some Safety Tips

I must not be the only one making brisket for the first time this week. (Trial run for Passover.)A tweet from the United States Department of Agriculture's safety unit just caught my eye -- it links to a handy guide to everything you forgot to ask about how to cook...
By Amy SilvermanApril 12, 2011
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I must not be the only one making brisket for the first time this week. (Trial run for Passover.)
A tweet from the United States Department of Agriculture’s safety unit just caught my eye — it links to a handy guide to everything you forgot to ask about how to cook a brisket safely. 
And to think I was only concerned with whether to use Lawry’s seasoned salt or paprika. 
(My mom says a little of each.) 

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Amy Silverman is the former managing editor of Phoenix New Times. She is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child.

Food & Drink Editor Tirion Boan If you value independent journalism, please consider making a contribution to support our continued coverage of Phoenix's evolving dining scene and the chefs and restaurants that serve our community.
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