"Brooklyn1" > wrote in message
...
> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"sf" > wrote in message
. ..
>>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "The New Other Guy" > wrote in message
>>>> ...
>>>> > On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>>> > wrote:
>>>> >
>>>> >>Are you saying it is not necessary to use it. I do know that
>>>> >>saltpetre
>>>> >>is
>>>> >>a preservative but is it only for the colour in this recipe?
>>>> >>
>>>> >>Thanks, I will look around
>>>> >
>>>> > Absolutely not necessary, as long as you can handle the gray meat.
>>>>
>>>> I guess it will look odd, but a good gravy would hide that
>>>
>>> Corned beef isn't served with gravy.
>>
>>LOL well I've never had real corned beef, only canned and I must agree, I
>>wouldn't serve that with gravy
>
> Most folks eat canned corned beef slathered with ketchup and/or soft
> cooked runny eggs... canned corned beef is almost always used for
> hash, mixed with chopped potatoes and onions and fried/baked. NYC
> restaurants cover corned beef in a sandwich with heaps of juicy
> coleslaw.
> I honestly don't think it pays to make corned beef from scratch,
> especially around St Paddy's Day, that's when corned beef is sold
> rather inexpensively anywhere in the NYC area, decent raw brisket
> would cost more. Unless I had an idea for some special pickling
> recipe that I wanted to test I'd never bother preparing corned beef
> from scratch... I'd more likely do pickled tongue:
> http://easteuropeanfood.about.com/od...ket-Recipe.htm

I just like to make things for myself. Always have, always will



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