The second brisket is baking away, and I'm moving into the "take a shower and pack everything up for transport" phase of the morning. The luncheon is at 1:30; I need to get to the office by around 12:15 to have time to set things up and get to reheating all that needs reheating. I have a backlog of food-prep photos that I'll upload later today, and I'll be taking pics of fully assembled gyros, brisket sandwiches, and sides over the next few hours. Expect a photo essay tonight or sometime Saturday.
The brisket's about to get its final 45 minutes. And I can tell you right now that the roasted potatoes are a disappointment: they were crunchy last night, but this morning, they're as limp as Strom Thurmond's zipper dragon. I tried reheating the taters in the oven while the brisket was also in there baking away, but results were mixed. I won't be pan-frying anything at the office: the risk of heavy oil odor is too high, so I shan't be rescuing the flaccid tubers that way. I might just advise people to eat the taters on the side with some ketchup instead of piling them onto their gyros. Ah, well. Dishonor before death.
Friday, March 22, 2019
coming later today
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Good luck!
ReplyDeleteAs for the roasted taters, I don't think it is really possible to keep them crisp and crunchy over time. An air fryer would probably help revive them a bit, but I'm pretty sure you don't have access to one of those, do you? Probably too late for this, but perhaps repurpose as a mash on the side?
No air-fryer, but thanks for the well-wishes.
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