Nick Cramer > wrote in news:20070507185307.467
:

> I don't think Ceed is saying he makes Q in the crock pot (if he is, give
> him time . . . he'll experience the joy of discovery), but Corned Beef &
> Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and
> spices). Corning a brisket is easy, but takes a while.
>
>

No, I do absolutely not do Q in a crock pot. I do it in either my Brinkmann
bullet or in my recently aquired 450 lb cast iron smoker (was a nightmare
carrying it to my backyard).

Interesting seeing you say: "Corning a brisket is easy". How do I do that?
I have also been wondering why it's called "corned" beef. Do you know?

--
//ceed

ceed > wrote:
> Nick Cramer > wrote in news:20070507185307.467
>
> > I don't think Ceed is saying he makes Q in the crock pot (if he is,
> > give him time . . . he'll experience the joy of discovery), but Corned
> > Beef & Cabbage (with perhaps potatos parsnips, turnips, carrots, celery
> > and spices). Corning a brisket is easy, but takes a while.
> >
> No, I do absolutely not do Q in a crock pot. I do it in either my
> Brinkmann bullet or in my recently aquired 450 lb cast iron smoker (was a
> nightmare carrying it to my backyard).
>
> Interesting seeing you say: "Corning a brisket is easy". How do I do
> that? I have also been wondering why it's called "corned" beef. Do you
> know?

It was originally dry cured in salt, the grains of which were called corns.

You can Google on corning brisket. One URL I found is:

http://www.diynetwork.com/diy/lc_mea..._14009_2278552,
00.html

Hmmm. You may have to splice that or find on the second page in Google.

I would leave out the saltpeter and use 12 oz of Kosher salt and 3 pints
of water for each 10 lbs of meat, adjusting whatever other spices you want
in the brine accordingly. Simpler is better. If the meat is more than 3"
thick at the thickest part, I'd leave it in the fridge for 3 weeks,
otherwise two weeks should be fine. Just make sure the brine covers the
meat and turn it every two or three days. It's easy, just takes a while.
;-)

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer > wrote in
:

> ceed > wrote:
>> Nick Cramer > wrote in
>> news:20070507185307.467
>>
>> > I don't think Ceed is saying he makes Q in the crock pot (if he is,
>> > give him time . . . he'll experience the joy of discovery), but
>> > Corned Beef & Cabbage (with perhaps potatos parsnips, turnips,
>> > carrots, celery and spices). Corning a brisket is easy, but takes a
>> > while.
>> >
>> No, I do absolutely not do Q in a crock pot. I do it in either my
>> Brinkmann bullet or in my recently aquired 450 lb cast iron smoker
>> (was a nightmare carrying it to my backyard).
>>
>> Interesting seeing you say: "Corning a brisket is easy". How do I do
>> that? I have also been wondering why it's called "corned" beef. Do
>> you know?
>
> It was originally dry cured in salt, the grains of which were called
> corns.
>
> You can Google on corning brisket. One URL I found is:
>
> http://www.diynetwork.com/diy/lc_mea..._14009_2278552
> , 00.html
>
> Hmmm. You may have to splice that or find on the second page in
> Google.
>
> I would leave out the saltpeter and use 12 oz of Kosher salt and 3
> pints of water for each 10 lbs of meat, adjusting whatever other
> spices you want in the brine accordingly. Simpler is better. If the
> meat is more than 3" thick at the thickest part, I'd leave it in the
> fridge for 3 weeks, otherwise two weeks should be fine. Just make sure
> the brine covers the meat and turn it every two or three days. It's
> easy, just takes a while. ;-)
>

Thanks! I did actually Google it (or Yahoo it rather), but found so much
contradictory information I chose to ask here which again turned out to
be a good thing. I want to somewhat replicate the flavor (not the color)
of the store bought corned beef. I will follow your advice and see how it
works out. May I ask why to leave out the salpeter? Is it bad for you?

--
//ceed

ceed > wrote:
> Nick Cramer > wrote in
> > ceed > wrote:
> >> Nick Cramer > wrote in
> >> [ . . . ]
> >> Interesting seeing you say: "Corning a brisket is easy". How do I do
> >> that? I have also been wondering why it's called "corned" beef. Do
> >> you know?
> >
> > It was originally dry cured in salt, the grains of which were called
> > corns.
> >
> > You can Google on corning brisket. One URL I found is:
> > [ . . . ]
> Thanks! I did actually Google it (or Yahoo it rather), but found so much
> contradictory information I chose to ask here which again turned out to
> be a good thing. I want to somewhat replicate the flavor (not the color)
> of the store bought corned beef. I will follow your advice and see how it
> works out. May I ask why to leave out the salpeter? Is it bad for you?

Not that I know of, although it was (apocryphally) put in the food of
soldiers to reduce their sex drive, which, if true, could be bad for you!
It's a curing agent, potassium nitrate. Yahoo on it. Unnecesary if you're
planning to cook the meat right after taking it out of the fridge, which
I'll assume is at or below 45°F. For the color, I think they add Cream of
Tartar.

BTW You should end up having improved on, rather than merely replicating
the flavor (and texture) of store bought.

I'm surprised no one else has chimed in on this. ;-/

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer > wrote in
:

> BTW You should end up having improved on, rather than merely
> replicating the flavor (and texture) of store bought.
>
> I'm surprised no one else has chimed in on this. ;-/
>
When it comes to cooking for me it's all about the result. I do not
really care if it's home made or not if it tastes good. I cooke because
it's fun and I love the challenge of trying to top what I can buy or
what others make at home. For some dishes I just like the store bought
more than home made. For instance, I have never gotten home made pizza
that matches the best store bought ones I can pick up in Chicago and/or
NYC. I am simply not able to make a pizza at home that tastes that good.
For Q the home made is better even though there's places around here
that offer pretty good Q. If we're talking barbecue sauce some people
swear by Kraft or some other brand, while others prefer to do it
themselves. I have been trying to learn to make home made sausage, but
have not been able to top my favorite store bought sausage....yet!

I have never made corned beef at home before, so I do not know yet if
it's going to be better than what I have been buying. So for lack of
experience I do not know yet if I will be able to improve it by doing it
myself, but I will try and use the store bought flavor as an initial
reference.


--
//ceed

On 8-May-2007, ceed > wrote:

> Nick Cramer > wrote in
> :
>
> > ceed > wrote:
> >> Nick Cramer > wrote

<snip>

> >
> > I would leave out the saltpeter and use 12 oz of Kosher salt and 3
> > pints of water for each 10 lbs of meat, adjusting whatever other
> > spices you want in the brine accordingly. Simpler is better. If the
> > meat is more than 3" thick at the thickest part, I'd leave it in the
> > fridge for 3 weeks, otherwise two weeks should be fine. Just make sure
> > the brine covers the meat and turn it every two or three days. It's
> > easy, just takes a while. ;-)
> >
>
> Thanks! I did actually Google it (or Yahoo it rather), but found so much
> contradictory information I chose to ask here which again turned out to
> be a good thing. I want to somewhat replicate the flavor (not the color)
> of the store bought corned beef. I will follow your advice and see how it
> works out. May I ask why to leave out the salpeter? Is it bad for you?
>
> --
> //ceed

Saltpeter is actually "Potassium Nitrate". It used to be commonly used
to cure meat. Corned beef as we know it today is not cured and thus
does not need the addition of nitrates in the corning process.

--
Brick(Youth is wasted on young people)

Nick Cramer > wrote in
:

> I would leave out the saltpeter and use 12 oz of Kosher salt and 3
> pints of water for each 10 lbs of meat, adjusting whatever other
> spices you want in the brine accordingly. Simpler is better. If the
> meat is more than 3" thick at the thickest part, I'd leave it in the
> fridge for 3 weeks, otherwise two weeks should be fine. Just make sure
> the brine covers the meat and turn it every two or three days. It's
> easy, just takes a while. ;-)
>
>
Sorry for yet another question in this thread. I've been reading all I
can find on corning beef. Seems like some use a brine to cover the meat
while others simply rub the meat and put under pressure for curing. This
independently of wheter salpeter (or any kind of cure) is used.
What would the difference be for the resulting corned beef?


--
whether

ceed > wrote:
> Nick Cramer > wrote in
> :
>
> > I would leave out the saltpeter and use 12 oz of Kosher salt and 3
> > pints of water for each 10 lbs of meat, adjusting whatever other
> > spices you want in the brine accordingly. Simpler is better. If the
> > meat is more than 3" thick at the thickest part, I'd leave it in the
> > fridge for 3 weeks, otherwise two weeks should be fine. Just make sure
> > the brine covers the meat and turn it every two or three days. It's
> > easy, just takes a while. ;-)
> >
> >
> Sorry for yet another question in this thread. I've been reading all I
> can find on corning beef. Seems like some use a brine to cover the meat
> while others simply rub the meat and put under pressure for curing. This
> independently of wheter salpeter (or any kind of cure) is used.
> What would the difference be for the resulting corned beef?

When the book arrives, all will be revealed!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer > wrote in news:20070515001100.300$k3
@newsreader.com:

> When the book arrives, all will be revealed!
>
>
Sounds promising. Should get it today. I'm glad you're saying this book is
good. This is one area where the Internet often creates problems: It's an
overload of information out there, but you do not really know how credible
a piece of information is. For instance, I could just put some bs out there
about how to corn beef, and someone would find it and use it. I have
sometimes found recipes on-line which are totally off. They are either just
bad recipes, or something is missing or left out. Come to think of it,
that's also where this group is so great: It has a bunch of credible people
who knows what they are talking about, so it's a credible source of
information.

Thank you Nick (and everyone)!

--
//ceed

ceed wrote:
> Nick Cramer > wrote in news:20070515001100.300$k3
> @newsreader.com:
>
>
>>When the book arrives, all will be revealed!
>>
>>
>
> Sounds promising. Should get it today. I'm glad you're saying this book is
> good. This is one area where the Internet often creates problems: It's an
> overload of information out there, but you do not really know how credible
> a piece of information is. For instance, I could just put some bs out there
> about how to corn beef, and someone would find it and use it. I have
> sometimes found recipes on-line which are totally off. They are either just
> bad recipes, or something is missing or left out. Come to think of it,
> that's also where this group is so great: It has a bunch of credible people
> who knows what they are talking about, so it's a credible source of
> information.
>
> Thank you Nick (and everyone)!


I can second Nick's recommendation for this book. It has been my Bible
for 20 years. Kutas was a genius for documenting the sausage making
industry.

On Tue, 15 May 2007 08:54:19 -0500, shawn
> wrote:

>ceed wrote:
>> Nick Cramer > wrote in news:20070515001100.300$k3
>> @newsreader.com:
>>
>>
>>>When the book arrives, all will be revealed!
>>>
>>>
>>
>> Sounds promising. Should get it today. I'm glad you're saying this book is
>> good. This is one area where the Internet often creates problems: It's an
>> overload of information out there, but you do not really know how credible
>> a piece of information is. For instance, I could just put some bs out there
>> about how to corn beef, and someone would find it and use it. I have
>> sometimes found recipes on-line which are totally off. They are either just
>> bad recipes, or something is missing or left out. Come to think of it,
>> that's also where this group is so great: It has a bunch of credible people
>> who knows what they are talking about, so it's a credible source of
>> information.
>>
>> Thank you Nick (and everyone)!
>
>
>I can second Nick's recommendation for this book. It has been my Bible
>for 20 years. Kutas was a genius for documenting the sausage making
>industry.

It's the only book on the topic written by a butcher/sausage maker.
Just cut his salt content by 50%.

Harry

ceed wrote:

> No, I do absolutely not do Q in a crock pot.

No one can. It is impossible to bbq in a crock pot.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

On Tue, 8 May 2007 12:22:30 -0700, "Dave Bugg" >
wrote:

>ceed wrote:
>
>> No, I do absolutely not do Q in a crock pot.
>
>No one can. It is impossible to bbq in a crock pot.

And that's no CROCK!

Sorry, had to be said )

On 8 May, 22:27, VegA > wrote:
> On Tue, 8 May 2007 12:22:30 -0700, "Dave Bugg" >
> wrote:
>
> >ceed wrote:
>
> >> No, I do absolutely not do Q in a crock pot.
>
> >No one can. It is impossible to bbq in a crock pot.
>
> And that's no CROCK!
>
> Sorry, had to be said )

I couldn't read all these posts, but I do agree that it takes time
to learn to cook, on a bbq or anything else.

Here in the UK, what we call a bbq you'd probably call a grill in the
US. Sadly, lots of people just burn meat but food can be cooked really
well if you just take the time to learn a bit about what you're doing.

I've been barbecuing for 30 years and I'm still learning. Getting some
good ideas from this group.

John

On 8 May 2007 08:52:08 GMT, ceed > wrote:

>Nick Cramer > wrote in news:20070507185307.467
:
>
>> I don't think Ceed is saying he makes Q in the crock pot (if he is, give
>> him time . . . he'll experience the joy of discovery), but Corned Beef &
>> Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and
>> spices). Corning a brisket is easy, but takes a while.
>>
>>
>

>
>Interesting seeing you say: "Corning a brisket is easy". How do I do that?
>I have also been wondering why it's called "corned" beef. Do you know?


Go here http://www.zenreich.com/ Alan has a proven recipe/procedure
for Corned brisket that he is kind enough to share.

Harry

Harry Demidavicius > wrote:
> On 8 May 2007 08:52:08 GMT, ceed > wrote:
> >Nick Cramer > wrote in news:20070507185307.467
> > [ . . . ]

> Go here http://www.zenreich.com/ Alan has a proven recipe/procedure
> for Corned brisket that he is kind enough to share.

Thanks, Harry. I haven't been there in a couple of years (?) and had
forgotten about it. ;-(

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

> On 8 May 2007 08:52:08 GMT, ceed > wrote:

>>
>>Interesting seeing you say: "Corning a brisket is easy". How do I do that?
>>I have also been wondering why it's called "corned" beef. Do you know?

Corned beef is from cows that have been raised in corn fields. They graze
on the corn and get fattened and ready for slaughter. In the fall, just
before the harvest, the cattle are rounded up. Unlike the cattle graving in
grasslands of the prairies, the corned beef are difficult to see because of
the height of the stalks. A specially trained dog, usually referred to as a
corn dog, assists in the roundup. They scurry around moving the cattle
towards the barns.

It is also of note that some of the females are milkers. They are different
than the cows you seen at a regular dairy farm in that their udders are not
exposed to the sun where they get bleached and give only white milk. The
corn stalks protects them from the harmful UV rays so they can give
chocolate milk.

Cattle, just like people, have different characteristics depending on their
diet. The old saying "you are what you eat" applies in the animal kingdom
also. Tomorrow, we'll learn about hamburgers and hush puppies..

On Wed, 9 May 2007 21:45:21 -0400, "Edwin Pawlowski" >
wrote:

>
>> On 8 May 2007 08:52:08 GMT, ceed > wrote:
>
>>>
>>>Interesting seeing you say: "Corning a brisket is easy". How do I do that?
>>>I have also been wondering why it's called "corned" beef. Do you know?
>
>Corned beef is from cows that have been raised in corn fields. They graze
>on the corn and get fattened and ready for slaughter. In the fall, just
>before the harvest, the cattle are rounded up. Unlike the cattle graving in
>grasslands of the prairies, the corned beef are difficult to see because of
>the height of the stalks. A specially trained dog, usually referred to as a
>corn dog, assists in the roundup. They scurry around moving the cattle
>towards the barns.
>
>It is also of note that some of the females are milkers. They are different
>than the cows you seen at a regular dairy farm in that their udders are not
>exposed to the sun where they get bleached and give only white milk. The
>corn stalks protects them from the harmful UV rays so they can give
>chocolate milk.
>
>Cattle, just like people, have different characteristics depending on their
>diet. The old saying "you are what you eat" applies in the animal kingdom
>also. Tomorrow, we'll learn about hamburgers and hush puppies..
>

Thanks for sharing that, Ed . . . . . . ;o)

Harry

Finally, I understand. I thought it had to do with cooking the meat
over corn cobs.

Nonny

Edwin Pawlowski wrote:
>> On 8 May 2007 08:52:08 GMT, ceed > wrote:
>
>>> Interesting seeing you say: "Corning a brisket is easy". How do I do that?
>>> I have also been wondering why it's called "corned" beef. Do you know?
>
> Corned beef is from cows that have been raised in corn fields. They graze
> on the corn and get fattened and ready for slaughter. In the fall, just
> before the harvest, the cattle are rounded up. Unlike the cattle graving in
> grasslands of the prairies, the corned beef are difficult to see because of
> the height of the stalks. A specially trained dog, usually referred to as a
> corn dog, assists in the roundup. They scurry around moving the cattle
> towards the barns.
>
> It is also of note that some of the females are milkers. They are different
> than the cows you seen at a regular dairy farm in that their udders are not
> exposed to the sun where they get bleached and give only white milk. The
> corn stalks protects them from the harmful UV rays so they can give
> chocolate milk.
>
> Cattle, just like people, have different characteristics depending on their
> diet. The old saying "you are what you eat" applies in the animal kingdom
> also. Tomorrow, we'll learn about hamburgers and hush puppies..
>
>

--
---Nonnymus---
Neither a borrower nor a lender be;
For loan oft loses both itself and friend,
And borrowing dulls the edge of husbandry.

"Edwin Pawlowski" > wrote in
:

> Corned beef is from cows that have been raised in corn fields. They
> graze on the corn and get fattened and ready for slaughter. In the
> fall, just before the harvest, the cattle are rounded up. Unlike the
> cattle graving in grasslands of the prairies, the corned beef are
> difficult to see because of the height of the stalks. A specially
> trained dog, usually referred to as a corn dog, assists in the
> roundup. They scurry around moving the cattle towards the barns.
>
> It is also of note that some of the females are milkers. They are
> different than the cows you seen at a regular dairy farm in that their
> udders are not exposed to the sun where they get bleached and give
> only white milk. The corn stalks protects them from the harmful UV
> rays so they can give chocolate milk.
>
> Cattle, just like people, have different characteristics depending on
> their diet. The old saying "you are what you eat" applies in the
> animal kingdom also. Tomorrow, we'll learn about hamburgers and hush
> puppies..
>

Thanks Ed! Knowledgeable as always. I did my own corned beef from brisket
yesterday. I looked at a lot of recipes and the spice blend they all
seemed to contain reminded me so much of regular "pickleing blend" from
for instance McCormick that I chose to use that. We'll see in a couple of
weeks how it turns out. I'm not sure the cows I used were corn fed though


--
//ceed

"ceed" > wrote in message
> Thanks Ed! Knowledgeable as always. I did my own corned beef from brisket
> yesterday. I looked at a lot of recipes and the spice blend they all
> seemed to contain reminded me so much of regular "pickleing blend" from
> for instance McCormick that I chose to use that. We'll see in a couple of
> weeks how it turns out. I'm not sure the cows I used were corn fed though
>
>
> --
> //ceed

Here are a couple I've used


How do I make my own corned beef?


For best results, use trimmed briskets.





Start with a curing brine. This recipe makes enough for 25 lbs of meat.





5 quarts ice water (about 38-40F)

8 oz. salt

3 oz. Prague Powder #1

3 oz. powdered dextrose



Spray pump the briskets to about 12-15% of their original weight. After
pumping, the briskets are packed in a vat, and sprinkled with whole pickling
spice. If more than one brisket is done at a time, pack them flesh to flesh
with the fat sides out. Add enough brine to cover and allow to cure for 3-4
days at 38-40F. The meat is then ready to use (but still requires cooking).











What is pastrami and how do I make my own?


For best results, use trimmed briskets.





Start with a curing brine. This makes enough for 25 lbs of meat.





5 quarts ice water (about 38-40F)

8 oz. salt

5 oz. Prague Powder #1

5 oz. powdered dextrose

1 Tb garlic juice



Prepare and cure as for corned beef.



After curing, remove from brine and rub liberally with cracked black pepper
and coriander seeds.



Smoke at 140F until the meat is dry and then increase smoker temperature to
200-220F and hold until internal temperature of meat reaches 170-180F.



Chill overnight before using. This meat is fully cooked.

"Edwin Pawlowski" > wrote in
t:

> Here are a couple I've used
>
>
> How do I make my own corned beef?
>
>
> For best results, use trimmed briskets.
>
>
>
>
>
> Start with a curing brine. This recipe makes enough for 25 lbs of
> meat.
>
>
>
>
>
> 5 quarts ice water (about 38-40F)
>
> 8 oz. salt
>
> 3 oz. Prague Powder #1
>
> 3 oz. powdered dextrose
>
>
>
> Spray pump the briskets to about 12-15% of their original weight.
> After pumping, the briskets are packed in a vat, and sprinkled with
> whole pickling spice. If more than one brisket is done at a time,
> pack them flesh to flesh with the fat sides out. Add enough brine to
> cover and allow to cure for 3-4 days at 38-40F. The meat is then
> ready to use (but still requires cooking).
>
>
>
Thanks! I am having a hard time finding Prague Powder #1 and saltpeter
(I haven't even tried getting dextrose). Finally in a local Asian super
market I found something they call "Nitre" (a white powder somewhat
similar to sugar). They told me it's the same thing. I looked it up
on-line, but couldn't find anything that confirmed that it actually is
the same thing. Does anyone here know?

I think I will have to get these ingerdients on-line which doesn't seem
to be too hard.



--
//ceed

ceed > wrote:
> "Edwin Pawlowski" > wrote in
> [ . . . ]
> Thanks! I am having a hard time finding Prague Powder #1 and saltpeter
> (I haven't even tried getting dextrose). Finally in a local Asian super
> market I found something they call "Nitre" (a white powder somewhat
> similar to sugar). They told me it's the same thing. I looked it up
> on-line, but couldn't find anything that confirmed that it actually is
> the same thing. Does anyone here know?
>
> I think I will have to get these ingerdients on-line which doesn't seem
> to be too hard.

For nitre, look up Potassium Nitrate.
We bought Prague Powder online. Google on it.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

"ceed" > wrote in message
> Thanks! I am having a hard time finding Prague Powder #1 and saltpeter

Prague powder goes under other names, like Instacure, Modern Cure,

.. www.theingredientstore.com www.thesausagemaker.com as well as many
others will have it.

Edwin Pawlowski wrote:

> Corned beef is from cows that have been raised in corn fields.

<snip>

Cool! And all along I thought it came from cows who told bad jokes. Oops,
no, that would be corny beef. Ah, no, wrong again - that would be Ed's
rendition of ....

What was the question again?

hehehe

Nice story, Ed. I'll have to tell my grandchildren that one. When I get some
grandchildren, that is. Sheesh, with five kids, you'd think that one day...


--
EZ
Traeger BBQ075 "Texas"
CharGriller Smokin Pro
Great Outdoors Smoky Mountain Wide Body
CharmGlow 3-burner All-Stainless Gas Grill
Weber Kettle One-Touch Silver 22-1/2"
Weber Kettle Smoky Joe Silver 14-1/2"

On 9-May-2007, "Edwin Pawlowski" > wrote:

> > On 8 May 2007 08:52:08 GMT, ceed > wrote:
>
> >>
> >>Interesting seeing you say: "Corning a brisket is easy". How do I do
> >>that?
> >>I have also been wondering why it's called "corned" beef. Do you know?
>
> Corned beef is from cows that have been raised in corn fields. They graze
>
> on the corn and get fattened and ready for slaughter. In the fall, just
> before the harvest, the cattle are rounded up. Unlike the cattle graving
> in
> grasslands of the prairies, the corned beef are difficult to see because
> of
> the height of the stalks. A specially trained dog, usually referred to as
> a
> corn dog, assists in the roundup. They scurry around moving the cattle
> towards the barns.
>
> It is also of note that some of the females are milkers. They are
> different
> than the cows you seen at a regular dairy farm in that their udders are
> not
> exposed to the sun where they get bleached and give only white milk. The
> corn stalks protects them from the harmful UV rays so they can give
> chocolate milk.
>
> Cattle, just like people, have different characteristics depending on
> their
> diet. The old saying "you are what you eat" applies in the animal kingdom
>
> also. Tomorrow, we'll learn about hamburgers and hush puppies..

I don't care about them Ed. I just want to know about "corn dogs' and "corn
dodgers". And if you happen to know how "jokes" got corny, curious minds
would be interested.

--
Brick(Youth is wasted on young people)