So in honor of the Doctor and my respective religious spring holidays, we're having brisket and hot crossed buns tomorrow.
I always have a hard time cutting the fat off the bottom of the brisket. The thick white slab of fat is adhered to the bottom of the meat and I can never get it cut off right--I always cut too much of it off or not enough.
The Doctor is standing behind me, watching me struggle. He says to me, he says, "Lemme have a go at it." So I step back and hand him the knife. He steps up the cutting board and begins to methodically slice off the fat, and 10 minutes later, the bottom of the brisket is just meat, no fat. I ask him, "How did you know how to do that?!!"
He replies: "Surgery!"