Hey buddies! We're coming to you from medieval times with yet another sandwich episode. As we spend wooden nickels on our favorite carousel rides we second guess our movie knowledge before letting slip a giant reveal about Mr. Etymology. Then we let listeners in on a live comedy workshopping session before finally succumbing to the meat sleepies.

Matthew's Corned Beef Recipe

Rub the brisket all over with lots of kosher salt and spices of your choice. Matthew uses: Black pepper, coriander, cinnamon, allspice, ground ginger, mustard seeds, crushed red pepper, fresh garlic, brown sugar,, and crushed bay leaves. MSG is also a good idea and I used some.
- Rub the brisket all over, including any crevices, and put it in one of those big 2- or 2.5 gallon zipper bags. Put it in a sheet pan or casserole pan and stick it in the fridge.
- Flip it over daily for a week, rinse and pat it dry, and it’s ready to cook! You can also freeze it at this point.
- Then braise it for a few hours until tender, and slice.

Matthew's Now but Wow! - Automatic Noodle, Annalee Newitz

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