Brisket. Cooked to the point it was gooey, yet dry, with carrots and celery cooked so far they tasted more of carbon than anything.. I never understood why people like it until I had it done as a smoked meat. Now I smoke a brisket twice a year for family dinners. Little mix of Jewish and Southern cookin'.

Oddly enough her two best dishes were chili and french onion soup. Imagine that. She overcooked everything but anything that took a long time to make she'd do better than a professional chef.