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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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![]() > 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.. |
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