Dinner

Frogleg said:

David Wright said:

(Dan Abel) said:

Frogleg <[email hidden]> wrote:

> Could be. However, I've *never* cooked a corned beef, and not likely to cook one just so I
> could imitate something I actually like pretty well out of the can -- one of those tastes based
> on familiarity with a commercial product and unrelated to what 'real' might taste like. :-)

Quoted message said:

Quoted message said:

If you like corned beef, I would recommend that you try cooking one. It's very easy, cheap and
tasty. Take the corned beef and put it in a pot. Cover with water. Cook according to the
directions on the package. ...

Even better, corn your own beef. I haven't bought a corned brisket since I corned my own chuck
roast a few years ago. Takes only a few days of brining in the fridge, and is well worth it.

^_^ If this thread continues, I'll soon be advised to raise my own cow.

First, grow a large field of corn. Add cow. ;-)

David

Frogleg <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

David Wright said:

(Dan Abel) said:

Frogleg <[email hidden]> wrote:

> Could be. However, I've *never* cooked a corned beef, and not likely to cook one just so I
> could imitate something I actually like pretty well out of the can -- one of those tastes based
> on familiarity with a commercial product and unrelated to what 'real' might taste like. :-)

Quoted message said:

Quoted message said:

If you like corned beef, I would recommend that you try cooking one. It's very easy, cheap and
tasty. Take the corned beef and put it in a pot. Cover with water. Cook according to the
directions on the package. ...

Even better, corn your own beef. I haven't bought a corned brisket since I corned my own chuck
roast a few years ago. Takes only a few days of brining in the fridge, and is well worth it.

^_^ If this thread continues, I'll soon be advised to raise my own cow.

You mean you don't actually have one? <G

[email hidden] (LIMEYNO1) wrote in
:"]news:[email hidden]:

Quoted message said:

Nancy Young <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

LIMEYNO1 said:

Well, your talking to the wrong person. My hubby and I are war babies from UK. We both love
spam too! <g>

I don't understand how that can be, as an rfc trollop, you're only
37. Does not compute.

nancy

Hate to pop your baloon, but I was born in 1943 in Surrey, UK. My mom was a War Bride. You do
the math.

Uh, that would make you 30, then?

Oh, you're sooo sweet. Sometimes I feel 30, and don't look bad for my age, but sometimes I feel 100!

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

Quoted message said:

[email hidden] (LIMEYNO1) wrote in :"]news:[email hidden]:

Quoted message said:

Nancy Young <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

LIMEYNO1 wrote:
>
> Well, your talking to the wrong person. My hubby and I are war babies from UK. We both love
> spam too! <g>

I don't understand how that can be, as an rfc trollop, you're only
37. Does not compute.

nancy

Hate to pop your baloon, but I was born in 1943 in Surrey, UK. My mom was a War Bride. You do
the math.

Uh, that would make you 30, then?

In article <[email hidden]>, David Wright

Quoted message said:

On Sat, 10 Jan 2004 20:16:32 GMT, Frogleg <[email hidden]> wrote:

Quoted message said:

Quoted message said:

^_^ If this thread continues, I'll soon be advised to raise my own cow.

First, grow a large field of corn. Add cow. ;-)

No, first yuh gotta make the dirt.

:-)

--
Dan Abel Sonoma State University AIS [email hidden]

"LIMEYNO1" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Oh, you're sooo sweet. Sometimes I feel 30, and don't look bad for my age, but sometimes I
feel 100!

I think we all do, Helen. You're only slightly ahead of me, as I entered the picture in January '45.

Quoted message said:

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

Quoted message said:

[email hidden] (LIMEYNO1) wrote in :"]news:[email hidden]:

Quoted message said:

Nancy Young <[email hidden]> wrote in message
news:<[email hidden]>...
> LIMEYNO1 wrote:
> >
> > Well, your talking to the wrong person. My hubby and I are war babies from UK. We both love
> > spam too! <g>
>
> I don't understand how that can be, as an rfc trollop, you're only
> 37. Does not compute.
>
> nancy

Hate to pop your baloon, but I was born in 1943 in Surrey, UK. My mom was a War Bride. You do
the math.

Uh, that would make you 30, then?

Yep, us War Babies are nearing retirement age. Doesn't seem possible, but time just flies.

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

Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Oh, you're sooo sweet. Sometimes I feel 30, and don't look bad for my age, but sometimes I
feel 100!

I think we all do, Helen. You're only slightly ahead of me, as I entered the picture in
January '45.

Quoted message said:

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

Quoted message said:

[email hidden] (LIMEYNO1) wrote in
:"]news:[email hidden]:

> Nancy Young <[email hidden]> wrote in message
> news:<[email hidden]>...
>> LIMEYNO1 wrote:
>> >
>> > Well, your talking to the wrong person. My hubby and I are war babies from UK. We both
>> > love spam too! <g>
>>
>> I don't understand how that can be, as an rfc trollop, you're only
>> 37. Does not compute.
>>
>> nancy
>
> Hate to pop your baloon, but I was born in 1943 in Surrey, UK. My mom was a War Bride. You do
> the math.
>

Uh, that would make you 30, then?

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

Quoted message said:

<snip>

If you like canned corned beef, you should try using it in fried rice. It can be quite good, but
is best if the pan is very hot and you can get the rice and corned beef crispy. If you don't have
corned beef handy, tuna fried rice is good, too :-).

rona

Ha! I'll have to try that. Thanks for the idea. :-)

Charlie

Thanks Wayne. I think I'm even going to try corning my own.

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

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"Wayne Boatwright" <[email hidden]> wrote in message
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[posted and mailed]

"LIMEYNO1" <[email hidden]> wrote in news:ofkLb.39476$342.266013 @read2.cgocable.net:

Quoted message said:

How do you guys make corned beef hash?

My recipe calls for a can of corned beef.

Hi Helen!

Corned Beef Hash is really a simple dish, but I'm sure that there are many variations on it. I
have always made it without a recipe, the way my mother did, so these measurements are approximate
and can be varied to taste...

1/4 cup unsalted butter 3 cups cooked corned beef, chopped or cut in 1/4-3/8-inch dice 3 cups
cooked waxy potatoes, chopped or cut in 1/4-3/8-inch dice 1 small or medium yellow onion,
chopped or cut in 1/4-inch dice 1-2 cloves garlic, finely minced
1/4 cup brown gravy, or gravy made with liquid from cooking corned beef freshly ground black
pepper, to taste
1/4 cup parsley, finely chopped
1/4 teaspoon dried thyme

Melt butter in large skillet and sauté onion and garlic until onion is transparent, but not
browned.

Add remaining ingredients, tossing to mix well. Press mixture down into pan in one large patty or
in smaller patties. Cook over medium heat until bottom becomes brown and crusty. Turn (a single
large patty can be flipped onto a plate and slid back into pan) onto other side and cook until
brown and crusty. May be kept warm in a slow oven until ready to serve.

Note: Use an amount of onion and garlic that you prefer. I like the larger amount.

HTH Wayne

"LIMEYNO1" <[email hidden]> wrote in news:nMSMb.242$jw2.40965
@read2.cgocable.net:

Quoted message said:

Thanks Wayne. I think I'm even going to try corning my own.

Way to go, Helen! It should be delicious. Do let us know how it comes out and how you like it.

Wayne

Will do!

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

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"Wayne Boatwright" <[email hidden]> wrote in message
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Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in news:nMSMb.242$jw2.40965 @read2.cgocable.net:

Quoted message said:

Thanks Wayne. I think I'm even going to try corning my own.

Way to go, Helen! It should be delicious. Do let us know how it comes

out

Quoted message said:

and how you like it.

Wayne

Well, I picked up a sirloin tip and it's corning at this moment.

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

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"LIMEYNO1" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Will do!

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the
object of our faith; the only faith that saves is faith in Him

<>< ><> www.peagramfamily.com mompeagram.homestead.commompeagram.homestead.comOpen ↗

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"Wayne Boatwright" <[email hidden]> wrote in message
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Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in news:nMSMb.242$jw2.40965 @read2.cgocable.net:

Quoted message said:

Thanks Wayne. I think I'm even going to try corning my own.

Way to go, Helen! It should be delicious. Do let us know how it comes

out

Quoted message said:

and how you like it.

Wayne

"LIMEYNO1" <[email hidden]> wrote in news:Sk1Nb.388$jw2.61572
@read2.cgocable.net:

Quoted message said:

Well, I picked up a sirloin tip and it's corning at this moment.

That's a great start! I haven't corned my own beef in a very long time, but I think it's the best.
Luckily, I do have a butcher whose corned beef is quite good and all I have to do is cook it. One of
these days I'll have to get back to doing it myself.

Well it certainly was easy. I always have pickling salt available and pickling spice I keep in my
freezer, the other things, sugar, pepper, garlic I always have and I have my own bay tree so added
2 fresh leaves. But, I'm confused a little. I read a few other recipes and some called for salt
petre, some corned it a lot longer than the Nova Scotia recipe. I guess only time will tell or
should I say taste.

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

<>< ><> www.peagramfamily.com mompeagram.homestead.commompeagram.homestead.comOpen ↗

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

Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in news:Sk1Nb.388$jw2.61572 @read2.cgocable.net:

Quoted message said:

Well, I picked up a sirloin tip and it's corning at this moment.

That's a great start! I haven't corned my own beef in a very long time, but I think it's the best.
Luckily, I do have a butcher whose corned beef is quite good and all I have to do is cook it. One
of these days I'll

have

Quoted message said:

to get back to doing it myself.

"LIMEYNO1" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Well it certainly was easy. I always have pickling salt available and pickling spice I keep in my
freezer, the other things, sugar, pepper, garlic I always have and I have my own bay tree so added
2 fresh leaves. But, I'm confused a little. I read a few other recipes and some called for salt
petre, some corned it a lot longer than the Nova Scotia recipe. I guess only time will tell or
should I say taste.

The main purpose of the salt petre is to maintain the color that you normally asociate with corned
beef since corning for the original purpose of preserving meat is not usually an issue today.
Without it, the corned beef will taste the same but will be brown when cooked, just like the usual
cooked roast.

Length of curing time can vary considerably. I didn't see the Nova Scotia recipe so don't know the
time they recommended. I have usually let it cure for about a week and, occasionally, longer - about
10 days. As you said, according to taste.

That's what I would have assumed but this recipe says: Mix together and cover a beef round. Marinate
in the fridge for

2 - 4 days before cooking.

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

<>< ><> www.peagramfamily.com mompeagram.homestead.commompeagram.homestead.comOpen ↗

mompeagram.homestead.comMY WEIGHT WATCHERS.htmlOpen ↗

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

Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Well it certainly was easy. I always have pickling salt available and pickling spice I keep in
my freezer, the other things, sugar, pepper, garlic I always have and I have my own bay tree so
added 2 fresh leaves. But, I'm confused a little. I read a few other recipes and some called for
salt petre, some corned it a lot longer than the Nova Scotia recipe. I guess only time will tell
or should I say taste.

The main purpose of the salt petre is to maintain the color that you normally asociate with corned
beef since corning for the original purpose of preserving meat is not usually an issue today.
Without it, the corned beef will taste the same but will be brown when cooked, just like the

usual

Quoted message said:

cooked roast.

Length of curing time can vary considerably. I didn't see the Nova Scotia recipe so don't know the
time they recommended. I have usually let it

cure

Quoted message said:

for about a week and, occasionally, longer - about 10 days. As you said, according to taste.

"LIMEYNO1" <[email hidden]> wrote in message
"]news:[email hidden]...
: That's what I would have assumed but this recipe says: Mix together and cover a beef round.
: Marinate in the fridge
for
:
: 2 - 4 days before cooking.
:
:
: --
: Helen
: <snip>

Yep, that's how mine reads, too.
--
Cyndi <Remove a "b" to reply>

Nova Scotia Corned Beef and Cabbage

8 c Water 1 c Salt 3 TBSP Sugar 1 Bay Leaf ( I use 2) 6 Peppercorns (I use about 30) 1 clove Garlic
(HAHA several!) 2 tsp Pickling Spices (I use 1 1/2 TBSP)

Mix together and cover a beef round. Marinate in the fridge for 2 - 4 days before cooking.

3-4 # Corned Beef 2-3 cloves Garlic 3 Bay Leaves WATER to cover 1 large head cabbage, cut
into wedges

Put all the ingredients except the cabbage in a large pot and heat to boiling. Skim the surface,
then cover and simmer over low heat until nearly tender, about 1 hour per pound. Remove the meat and
skim off all the fat from the surface. Add the cabbage and simmer until tender but firm, about 10
minutes. One serving (4 oz) corned beef and 1/2 c cabbage is 250 calories. The original recipe came
from "The Slim Gourmet Cook Book"

How did you find it turned out?

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

<>< ><> www.peagramfamily.com mompeagram.homestead.commompeagram.homestead.comOpen ↗

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"Rick & Cyndi" <[email hidden]> wrote in message news:nKeNb.49474$Rc4.199829@attbi_s54...

Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in message
"]news:[email hidden]...
: That's what I would have assumed but this recipe says: Mix together and cover a beef round.
: Marinate in the fridge
for
:
: 2 - 4 days before cooking.
:
:
: --
: Helen
: <snip>

Yep, that's how mine reads, too.
--
Cyndi <Remove a "b" to reply>

Nova Scotia Corned Beef and Cabbage

8 c Water 1 c Salt 3 TBSP Sugar 1 Bay Leaf ( I use 2) 6 Peppercorns (I use about 30) 1 clove
Garlic (HAHA several!) 2 tsp Pickling Spices (I use 1 1/2 TBSP)

Mix together and cover a beef round. Marinate in the fridge for 2 - 4 days before cooking.

3-4 # Corned Beef 2-3 cloves Garlic 3 Bay Leaves WATER to cover 1 large head cabbage, cut
into wedges

Put all the ingredients except the cabbage in a large pot and heat to boiling. Skim the surface,
then cover and simmer over low heat until nearly tender, about 1 hour per pound. Remove the meat
and skim off all the fat from the surface. Add the cabbage and simmer until tender but firm, about
10 minutes. One serving (4 oz) corned beef and 1/2 c cabbage is 250 calories. The original recipe
came from "The Slim Gourmet Cook Book"

"LIMEYNO1" <[email hidden]> wrote in message
"]news:[email hidden]...
: How did you find it turned out?
:
: --
: Helen
:
<snip>

: > Nova Scotia Corned Beef and Cabbage
: >
: <snip>
-----------

Terrific! I've been using that recipe for almost 15 years.

Cyndi

Well, It's been corning since Tuesday, so it's only 2 days now, so I'll leave it till tomorrow
evening and make it for supper.

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

<>< ><> www.peagramfamily.com mompeagram.homestead.commompeagram.homestead.comOpen ↗

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"Rick & Cyndi" <[email hidden]> wrote in message news😄YlNb.54701$5V2.67323@attbi_s53...

Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in message "]news:[email hidden]...
: How did you find it turned out?
:
: --
: Helen
:
<snip>

: > Nova Scotia Corned Beef and Cabbage
: >
: <snip>
-----------

Terrific! I've been using that recipe for almost 15 years.

Cyndi