On Sun 04 May 2008 10:09:16p, PeterLucas told us...

> Wayne Boatwright > wrote in
> 3.184:
>
>> On Sat 03 May 2008 10:37:56p, PeterLucas told us...
>>
>>> Wayne Boatwright > wrote in
>>> 3.184:
>>>
>>>
>>>>> I have a friend who gags every time she sees me eating a bleeding
>>>>> steak!!
>>>>>
>>>>> Oh well!!
>>>>>
>>>>>
>>>>
>>>> David and I got into a discussion this afternoon about why he
>>>> wouldn't even try the corned beef. As I had posted earlier, it's
>>>> because it's "pink" (meaning it looks raw to him). After I
>>>> explained the curing process for making corned beef, he said he
>>>> would try a bite of it tomorrow. I also explained that corned beef
>>>> doesn't have to be that color, and without one of the chemicals
>>>> used, it would be brown like any other piece of well cooked beef.
>>>> He might be turning a corner.
>>>> :-)
>>>>
>>>
>>>
>>> Well done!! A little explanation, and a couple slaps around the ear,
>>> always work :-)
>>>
>>> Do you do a white sauce with your corned beef? That used to be a
>>> 'staple' meal back in the old days. Corned beef, boiled veges and
>>> white (usually onion) sauce.
>>
>> No, actually never heard of that, Peter. Here it's usually
>> horseradish or creamy horseradish sauce, and strong grainy mustards.
>>
>> Got a recipe?
>>
>>
>
>
> http://aww.ninemsn.com.au/article.aspx?id=43047
>
>
> http://ten.com.au/ten/9am-david-kim-...ce-recipe.html
>
>
>
> http://www.taste.com.au/recipes/1354...percorn+white+
> sauce
>
>
> Lots of variations, you can add cheese, or just about anything to the
> sauce mix to give it a different flavour.
>

Thanks, Peter, I'll give this a try with the next CB.

--
Wayne Boatwright
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