Corned Beef

Michael 'Dog3 said:

I'm using Sheldon's recipe yet again. It will be good 😉

Very good... mine is almost ready to come out of the oven and fress.

Made the entire five pound bag of red skinned spuds, hash is my fav.

Sheldon

"Sheldon" <[email hidden]> hitched up their panties and posted
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Quoted message said:

Michael 'Dog3 said:

I'm using Sheldon's recipe yet again. It will be good 😉

Very good... mine is almost ready to come out of the oven and fress.

Made the entire five pound bag of red skinned spuds, hash is my fav.

Sheldon

I love hash. I've got a 5 pounder flat cut, roasting. I've got a couple
of pounds of red skinned in the oven. Lots of fresh horseradish.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Michael 'Dog3 said:

I'm using Sheldon's recipe yet again. It will be good 😉

Very good... mine is almost ready to come out of the oven and fress.

Made the entire five pound bag of red skinned spuds, hash is my fav.

Sheldon

Made your recipe (again) last nite with a 4 lb flat. Used Red-skinned
potatoes as well, but washed; didn't skin them. Carrots,cabbage & a couple
of parsnips.

Was freakin' great. NYC Deli mustard & garlic aeoli (areola??). Scotch.

Also bought a few "point cuts" & tossed 'em in the freezer for future
brunches of corned beef hash. (Hannaford has them for 99 cents/lb. this
week.

Just got home from 'The Cousins' fish market in Albany, where I picked up
whole red snapper for tonite. THEY were offering huge corned beefs 3.99/lb;
$30 or so average. Just FYI. They also have boneless chicken breasts
$1.29/lb & king crab $6.50/lb. Neat place.

Van

Michael 'Dog3' Lonergan said:

I'm using Sheldon's recipe yet again. It will be good 😉

I'll be doing mine in the Weber Smokey Mountain.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
:: Michael "Dog3" Lonergan wrote:
::
::: I'm using Sheldon's recipe yet again. It will be good 😉
::
::
:: I'll be doing mine in the Weber Smokey Mountain.
::
::

Mine will either be in the Stump's Smoker or in one of the Kamados,
depending on what size I end up with.

BOB

--
Raw Meat Should NOT Have An Ingredients List

"Default User" <[email hidden]> hitched up their panties and
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Quoted message said:

Michael 'Dog3' Lonergan said:

I'm using Sheldon's recipe yet again. It will be good 😉

I'll be doing mine in the Weber Smokey Mountain.

Brian

How did it turn out? Mine was/is fantastic as always.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Van said:

Also bought a few "point cuts" & tossed 'em in the freezer for future
brunches of corned beef hash. (Hannaford has them for 99 cents/lb. this
week.

I always thought corned beef wasn't supposed to freeze well, because of
the salt content. I mean, the whole point of brining meat is to preserve
it, isn't it?

Christine

Van said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Michael 'Dog3 said:

I'm using Sheldon's recipe yet again. It will be good 😉

Very good... mine is almost ready to come out of the oven and fress.

Made the entire five pound bag of red skinned spuds, hash is my fav.

Sheldon

Made your recipe (again) last nite with a 4 lb flat. Used Red-skinned
potatoes as well, but washed; didn't skin them. Carrots,cabbage & a couple
of parsnips.

Was freakin' great. NYC Deli mustard & garlic aeoli (areola??).

Areola, oboy, that I know... yum, yum! hehehe

Sheldon

Did three flat ones for 21 people but I simmered 'em. Served with 3
heads of cabbage, each cut in 8 pieces, 5 lbs of whole carrots, +5 lbs
of small red potatoes and one humungous rutabega cut in 2" chunks.

They ate it all.

Lynn from Fargo

Old Mother Ashby said:

Van said:

Also bought a few "point cuts" & tossed 'em in the freezer for future
brunches of corned beef hash. (Hannaford has them for 99 cents/lb.
this week.

I always thought corned beef wasn't supposed to freeze well, because
of the salt content. I mean, the whole point of brining meat is to
preserve it, isn't it?

Christine

I've been freezing it without a problem for countless years.

Jill

As planned, we had platters of corned beef, cabbage, potatoes, carrots, and
parsnips at a local "homey" restaurant. We'd not had it there before, but
had been told that is was very good. It was outstanding! Perfectly cooked
and seasoned. Alongside was a wonderful dark soda bread and sweet butter.
I long for leftovers, but know I shouldn't have them. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA

"Lynn from Fargo" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Did three flat ones for 21 people but I simmered 'em. Served with 3
heads of cabbage, each cut in 8 pieces, 5 lbs of whole carrots, +5 lbs
of small red potatoes and one humungous rutabega cut in 2" chunks.

They ate it all.

Lynn from Fargo

Gawd... You had a crowd.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

I'm the Activity Director at a drop-in center for folks with "serious
and persistant mental illness."

Food is a MAJOR activity! These people are great to cook for . . .
they'll try anything: curries, tajines, Turkish food. I can do chicken
and rice in about ten languages!

Lynn from Fargo