I found a nice vacuumed sealed large brisket of corned beef in the freezer
that I had forgotten about. I will cook it tomorrow for a boiled dinner with
potatoes, carrots, onions, turnips, and parsnips. I always add a good
measure of pickling spices and Penzey’s Corned Beef Spice to the cooking
water. Saturday will probably be corned beef sandwiches or reubens with
potato salad, and Sunday will be corned beef hash.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/04(IV)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 6dys 4hrs 20mins
************************************************** **********************
Life without danger is a waste of oxygen.
************************************************** **********************

On Dec 4, 8:46*pm, Wayne Boatwright >
wrote:
> I found a nice vacuumed sealed large brisket of corned beef in the freezer
> that I had forgotten about. *I will cook it tomorrow for a boiled dinner with
> potatoes, carrots, onions, turnips, and parsnips. *I always add a good
> measure of pickling spices and Penzey’s Corned Beef Spice to the cooking
> water. *Saturday will probably be corned beef sandwiches or reubens with
> potato salad, and Sunday will be corned beef hash.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> * * * * * * * (correct the spelling of "geemail" to reply) * * * * * * *
> ************************************************** **********************
> Date: * * * * * * Thursday, 12(XII)/04(IV)/08(MMVIII)
> ************************************************** **********************
> * * * * * * * * * * * Countdown till Christmas Day * * * * * * * * * * *
> * * * * * * * * * * * * *2wks 6dys 4hrs 20mins * * * * * * * * * * * * *
> ************************************************** **********************
> * * * * * * * *Life without danger is a waste of oxygen. * * * * * * *
> ************************************************** **********************

What! No cabbage???????? C'mon Wayne , , , at least one lonely little
Brussels Sprout!
Lynn in Fargo
envying Wayne the ability to eat all that lovely salt . . .

On Thu 04 Dec 2008 08:04:13p, Lynn from Fargo told us...

> On Dec 4, 8:46*pm, Wayne Boatwright >
> wrote:
>> I found a nice vacuumed sealed large brisket of corned beef in the
freeze
> r
>> that I had forgotten about. *I will cook it tomorrow for a boiled dinne
> r with
>> potatoes, carrots, onions, turnips, and parsnips. *I always add a good
>> measure of pickling spices and Penzey’s Corned Beef Spice to the cookin
> g
>> water. *Saturday will probably be corned beef sandwiches or reubens wit
> h
>> potato salad, and Sunday will be corned beef hash.
>>
>> --
>> * * * * * * * * * * * * * * Wayne Boatwright
> * * * * * * * * * * * * * *
>> * * * * * * * (correct the spelling of "geemail" to reply)
> * * * * * * *
>> ************************************************** **********************
>> Date: * * * * * * Thursday, 12(XII)/04(IV)/08(MMVIII)
>> ************************************************** **********************
>> * * * * * * * * * * * Countdown till Christmas Day
> * * * * * * * * * * *
>> * * * * * * * * * * * * *2wks 6dys 4hrs 20mins
> * * * * * * * * * * * * *
>> ************************************************** **********************
>> * * * * * * * *Life without danger is a waste of oxygen.
> * * * * * * *
>> ************************************************** **********************
>
> What! No cabbage???????? C'mon Wayne , , , at least one lonely little
> Brussels Sprout!
> Lynn in Fargo
> envying Wayne the ability to eat all that lovely salt . . .
>

Big oops! I *always* put cabbage wedges in it, just an omission. I’ve
never tried it with Brussels sprouts, but I bet they’d be good. Having
said that, I had a ton of Brussels sprouts over the Thanksgiving weekend,
so I’m more ready for cabbage.

Pssst! I shouldn’t eat all that salt either, but sometimes I do, and
probably more often than I should. Actually, if you begin your corned beef
and simmer for ½ hour, discard the water, then refill the pot and proceed
from there with the spices, etc., it does reduce the salt considerably.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/04(IV)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 6dys 3hrs 49mins
************************************************** **********************
Evan a superb writer need a good editor. A merely good writer needs
a superb editor.
************************************************** **********************

"Wayne Boatwright" > wrote in message
5.247...
>I found a nice vacuumed sealed large brisket of corned beef in the freezer
> that I had forgotten about. I will cook it tomorrow for a boiled dinner
> with
> potatoes, carrots, onions, turnips, and parsnips. I always add a good
> measure of pickling spices and Penzey’s Corned Beef Spice to the cooking
> water. Saturday will probably be corned beef sandwiches or reubens with
> potato salad, and Sunday will be corned beef hash.
>
> --
> Wayne Boatwright

That sounds good. I'm going to have to rummage the freezer for something to
make hash with.

On Thu 04 Dec 2008 08:22:10p, Ed Pawlowski told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>>I found a nice vacuumed sealed large brisket of corned beef in the
>>freezer
>> that I had forgotten about. I will cook it tomorrow for a boiled
>> dinner with
>> potatoes, carrots, onions, turnips, and parsnips. I always add a good
>> measure of pickling spices and Penzey’s Corned Beef Spice to the
>> cooking water. Saturday will probably be corned beef sandwiches or
>> reubens with potato salad, and Sunday will be corned beef hash.
>>
>> --
>> Wayne Boatwright
>
> That sounds good. I'm going to have to rummage the freezer for something
> to make hash with.
>
>

Maybe just a plain or corned brisket, or even just a chunk of beef roast?

My mom used to make a delicious hash from leftover pot roast. The chilled
roast, cut into rough small cubes or dice, along with diced potatoes,
onions, and carrots, moistened with some of the leftover gravy, then fried
in a large cake on one side, cut in quarters or other pieces, flipped and
browned again.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/04(IV)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 6dys 3hrs 22mins
************************************************** **********************
Boy: A noise with dirt on it.
************************************************** **********************

On Dec 5, 11:46*am, Wayne Boatwright >
wrote:
> I found a nice vacuumed sealed large brisket of corned beef in the freezer
> that I had forgotten about. *I will cook it tomorrow for a boiled dinner with
> potatoes, carrots, onions, turnips, and parsnips. *I always add a good
> measure of pickling spices and Penzey’s Corned Beef Spice to the cooking
> water. *Saturday will probably be corned beef sandwiches or reubens with
> potato salad, and Sunday will be corned beef hash.
>
>
Wayne

A really nice sauce to try with corned beef is White Onion Sauce, see
below.

White Onion Sauce

One or two white onions
Butter
Plain Flour
Milk
S&P
Fresh herbs of choice


Peel, halve and thinly slice onion(s). Melt butter in a sauce pan and
saute onions on low heat until soft (do not let brown), when onions
are cooked to likeing add herbs. I use a mixture of parsley, chives
and dill, cook for a minute or two. Add flour (amount varies depending
on how much sauce you are making) and S&P, cook for a few minutes
stirring, add milk, bring to boil to thicken (once again quantity of
milk will depend on amount of flour).

This can be made without onion to get just a white herb sauce.

JB

--
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> * * * * * * * (correct the spelling of "geemail" to reply) * * * * * * *
> ************************************************** **********************
> Date: * * * * * * Thursday, 12(XII)/04(IV)/08(MMVIII)
> ************************************************** **********************
> * * * * * * * * * * * Countdown till Christmas Day * * * * * * * * * * *
> * * * * * * * * * * * * *2wks 6dys 4hrs 20mins * * * * * * * * * * * * *
> ************************************************** **********************
> * * * * * * * *Life without danger is a waste of oxygen. * * * * * * *
> ************************************************** **********************

On Thu 04 Dec 2008 08:46:03p, Golden One told us...

> On Dec 5, 11:46*am, Wayne Boatwright >
> wrote:
>> I found a nice vacuumed sealed large brisket of corned beef in the
freeze
> r
>> that I had forgotten about. *I will cook it tomorrow for a boiled dinne
> r with
>> potatoes, carrots, onions, turnips, and parsnips. *I always add a good
>> measure of pickling spices and Penzey’s Corned Beef Spice to the cookin
> g
>> water. *Saturday will probably be corned beef sandwiches or reubens wit
> h
>> potato salad, and Sunday will be corned beef hash.
>>
>>
> Wayne
>
> A really nice sauce to try with corned beef is White Onion Sauce, see
> below.
>
> White Onion Sauce
>
> One or two white onions
> Butter
> Plain Flour
> Milk
> S&P
> Fresh herbs of choice
>
>
> Peel, halve and thinly slice onion(s). Melt butter in a sauce pan and
> saute onions on low heat until soft (do not let brown), when onions
> are cooked to likeing add herbs. I use a mixture of parsley, chives
> and dill, cook for a minute or two. Add flour (amount varies depending
> on how much sauce you are making) and S&P, cook for a few minutes
> stirring, add milk, bring to boil to thicken (once again quantity of
> milk will depend on amount of flour).
>
> This can be made without onion to get just a white herb sauce.
>
> JB

Oh, that does sound good! I’d like it with the onions, and I think I’ll
make it this weekend. Thank you!


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/04(IV)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 6dys 3hrs 12mins
************************************************** **********************
I only live about ten percent in this reality. So where's your
summer cottage?
************************************************** **********************

Wayne Boatwright > wrote in
5.247:

> I found a nice vacuumed sealed large brisket of corned beef in the
> freezer that I had forgotten about. I will cook it tomorrow for a
> boiled dinner with potatoes, carrots, onions, turnips, and parsnips.
> I always add a good measure of pickling spices and Penzey’s Corned
> Beef Spice to the cooking water. Saturday will probably be corned
> beef sandwiches or reubens with potato salad, and Sunday will be
> corned beef hash.
>


I was trying to decide what to have for dinner tonight and saw this, and
thought "Hey!! I've got a piece of corned beef in the freezer!!"

Friday night is Corned Beef night all over the world :-)


--
Peter Lucas
Brisbane
Australia

I was having dinner with my boss and his wife and she said to me, "How

many potatoes would you like Peter?". I said "Ooh, I'll just have one

please". She said "It's OK, you don't have to be polite" "Alright" I

said "I'll just have one then, you stupid cow".

On Thu 04 Dec 2008 08:52:26p, PeterL told us...

> Wayne Boatwright > wrote in
> 5.247:
>
>> I found a nice vacuumed sealed large brisket of corned beef in the
>> freezer that I had forgotten about. I will cook it tomorrow for a
>> boiled dinner with potatoes, carrots, onions, turnips, and parsnips.
>> I always add a good measure of pickling spices and Penzey’s Corned
>> Beef Spice to the cooking water. Saturday will probably be corned
>> beef sandwiches or reubens with potato salad, and Sunday will be
>> corned beef hash.
>>
>
>
> I was trying to decide what to have for dinner tonight and saw this, and
> thought "Hey!! I've got a piece of corned beef in the freezer!!"
>
> Friday night is Corned Beef night all over the world :-)

<g> Well, at least in Brisbane and Mesa. Just a mere 23,479*km apart.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/04(IV)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 6dys 3hrs 1mins
************************************************** **********************
Do you really believe the past arranges itself for our convenience
into those paltry little squares they print on calendars?
************************************************** **********************

On Fri, 05 Dec 2008 02:46:03 GMT, Wayne Boatwright
> wrote:

>I found a nice vacuumed sealed large brisket of corned beef in the freezer
>that I had forgotten about. I will cook it tomorrow for a boiled dinner with
>potatoes, carrots, onions, turnips, and parsnips. I always add a good
>measure of pickling spices and Penzey’s Corned Beef Spice to the cooking
>water. Saturday will probably be corned beef sandwiches or reubens with
>potato salad, and Sunday will be corned beef hash.

Dang Wayne, that sounds great.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/04

On Thu 04 Dec 2008 10:27:39p, koko told us...

> On Fri, 05 Dec 2008 02:46:03 GMT, Wayne Boatwright
> > wrote:
>
>>I found a nice vacuumed sealed large brisket of corned beef in the
>>freezer that I had forgotten about. I will cook it tomorrow for a
>>boiled dinner with potatoes, carrots, onions, turnips, and parsnips. I
>>always add a good measure of pickling spices and Penzey’s Corned Beef
>>Spice to the cooking water. Saturday will probably be corned beef
>>sandwiches or reubens with potato salad, and Sunday will be corned beef
>>hash.
>
> Dang Wayne, that sounds great.
>
> koko

Thanks, Koko! It’s just my usual way of cooking it, and it’s usually very
tasty. Haven’t had it for a while, so it’s really appealing right now.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/04(IV)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 6dys 1hrs 23mins
************************************************** **********************
Everything in the universe is packaging, big toys, or meat.
************************************************** **********************

On Fri 05 Dec 2008 07:22:58a, Michael "Dog3" told us...

> Wayne Boatwright >
> 5.247: in
> rec.food.cooking
>
>> I found a nice vacuumed sealed large brisket of corned beef in the
>> freezer that I had forgotten about. I will cook it tomorrow for a
>> boiled dinner with potatoes, carrots, onions, turnips, and parsnips.
>> I always add a good measure of pickling spices and Penzey’s Corned
>> Beef Spice to the cooking water. Saturday will probably be corned
>> beef sandwiches or reubens with potato salad, and Sunday will be
>> corned beef hash.
>
> Since I love all 3 of the above mentioned I'm coming to your place on
> Sunday. Do you have a recipe for your hash? I pretty much just wing it
> when I make it.
>
> Michael
>

I pretty much wing it, too, michael. I roughly dice the corned beef,
onion, potatoes, carrots, add salt, black pepper, and a little celery salt,
and moisten the mixture with some of the leftover gravy. I fry it in a
skillet like a big patty. When the first side is crispy, I cut it in
sections and flip, then fry until the second side is crispy. I really just
eyeball the quantities untiil it looks "right". :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 14hrs 27mins
************************************************** **********************
Of course it belongs to me, I'm a communist.
************************************************** **********************

On Fri, 05 Dec 2008 02:46:03 GMT, Wayne Boatwright wrote:

> I found a nice vacuumed sealed large brisket of corned beef in the freezer
> that I had forgotten about. I will cook it tomorrow for a boiled dinner with
> potatoes, carrots, onions, turnips, and parsnips. I always add a good
> measure of pickling spices and Penzey’s Corned Beef Spice to the cooking
> water. Saturday will probably be corned beef sandwiches or reubens with
> potato salad, and Sunday will be corned beef hash.

i would admire like to have one of your reubens, wayne. i bet you do it
right.

your pal,
blake

On Fri 05 Dec 2008 10:34:29a, blake murphy told us...

> On Fri, 05 Dec 2008 02:46:03 GMT, Wayne Boatwright wrote:
>
>> I found a nice vacuumed sealed large brisket of corned beef in the
>> freezer that I had forgotten about. I will cook it tomorrow for a
>> boiled dinner with potatoes, carrots, onions, turnips, and parsnips. I
>> always add a good measure of pickling spices and Penzey’s Corned Beef
>> Spice to the cooking water. Saturday will probably be corned beef
>> sandwiches or reubens with potato salad, and Sunday will be corned beef
>> hash.
>
> i would admire like to have one of your reubens, wayne. i bet you do it
> right.
>
> your pal,
> blake

Thanks, Blake. You're welcome to come have one! Yes, I think I do it
right. Two slices of Jewish seeded rye bread, nice pile of very thinly
sliced corned beef, well-drained sauerkraut, thousand island
dressing,slices of swiss cheese.

I lightly butter one side of each slice of bread. Pile the corned beef on
the unbuttered side of one slice of bread, add layer of sauerkraut, drizzle
well with thousand island dressing, top that with swiss cheese, followed by
second slice of bread, buttered side up. Then grill in skillet until first
side is nicely brown, flip, press down lightly, and continue grilling until
second side is nicely brown.

Twist on the sauerkraut. Sometimes I sauté a bit of onion 'til
transparent, then add the sauerkraut and sauté lightly. Use this instead
of plain sauerkraut.

Harkening back to some thread about styles of Reuben sanwiches, I can't
imagine the concept of an open-faced Reuben.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 12hrs 24mins
************************************************** **********************
On an electrician's truck: Let Us Remove Your Shorts
************************************************** **********************

In article 7>,
Wayne Boatwright > wrote:

> I found a nice vacuumed sealed large brisket of corned beef in the freezer
> that I had forgotten about. I will cook it tomorrow for a boiled dinner with
> potatoes, carrots, onions, turnips, and parsnips. I always add a good
> measure of pickling spices and Penzey’s Corned Beef Spice to the cooking
> water. Saturday will probably be corned beef sandwiches or reubens with
> potato salad, and Sunday will be corned beef hash.

Make the joy last... ;-d
Yum!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article 7>,
Wayne Boatwright > wrote:

> On Thu 04 Dec 2008 08:22:10p, Ed Pawlowski told us...
>
> >
> > "Wayne Boatwright" > wrote in message
> > 5.247...
> >>I found a nice vacuumed sealed large brisket of corned beef in the
> >>freezer
> >> that I had forgotten about. I will cook it tomorrow for a boiled
> >> dinner with
> >> potatoes, carrots, onions, turnips, and parsnips. I always add a good
> >> measure of pickling spices and Penzey’s Corned Beef Spice to the
> >> cooking water. Saturday will probably be corned beef sandwiches or
> >> reubens with potato salad, and Sunday will be corned beef hash.
> >>
> >> --
> >> Wayne Boatwright
> >
> > That sounds good. I'm going to have to rummage the freezer for something
> > to make hash with.
> >
> >
>
> Maybe just a plain or corned brisket, or even just a chunk of beef roast?
>
> My mom used to make a delicious hash from leftover pot roast. The chilled
> roast, cut into rough small cubes or dice, along with diced potatoes,
> onions, and carrots, moistened with some of the leftover gravy, then fried
> in a large cake on one side, cut in quarters or other pieces, flipped and
> browned again.

Hm, thanks for the idea. I've got about #5 of roast brisket in the
freezer. I'll have to look up some recipes for hash, altho' I have some
ideas of my own. ;-)

Hash is rather up to personal taste imho.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Fri 05 Dec 2008 12:20:56p, Omelet told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Thu 04 Dec 2008 08:22:10p, Ed Pawlowski told us...
>>
>> >
>> > "Wayne Boatwright" > wrote in message
>> > 5.247...
>> >>I found a nice vacuumed sealed large brisket of corned beef in the
>> >>freezer
>> >> that I had forgotten about. I will cook it tomorrow for a boiled
>> >> dinner with
>> >> potatoes, carrots, onions, turnips, and parsnips. I always add a
>> >> good measure of pickling spices and Penzey’s Corned Beef Spice to
>> >> the cooking water. Saturday will probably be corned beef sandwiches
>> >> or reubens with potato salad, and Sunday will be corned beef hash.
>> >>
>> >> --
>> >> Wayne Boatwright
>> >
>> > That sounds good. I'm going to have to rummage the freezer for
>> > something to make hash with.
>> >
>> >
>>
>> Maybe just a plain or corned brisket, or even just a chunk of beef
>> roast?
>>
>> My mom used to make a delicious hash from leftover pot roast. The
>> chilled roast, cut into rough small cubes or dice, along with diced
>> potatoes, onions, and carrots, moistened with some of the leftover
>> gravy, then fried in a large cake on one side, cut in quarters or other
>> pieces, flipped and browned again.
>
> Hm, thanks for the idea. I've got about #5 of roast brisket in the
> freezer. I'll have to look up some recipes for hash, altho' I have some
> ideas of my own. ;-)
>
> Hash is rather up to personal taste imho.

Yep, there's no set rule for hash. The whole point of hash was to use
things you happened to have. I've sometimes put diced rutabaga in it if I
had one.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 11hrs 37mins
************************************************** **********************
'Never drive faster than you can see.' -- Jack Burton
************************************************** **********************

On Fri 05 Dec 2008 12:19:04p, Omelet told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> I found a nice vacuumed sealed large brisket of corned beef in the
>> freezer that I had forgotten about. I will cook it tomorrow for a
>> boiled dinner with potatoes, carrots, onions, turnips, and parsnips. I
>> always add a good measure of pickling spices and Penzey’s Corned Beef
>> Spice to the cooking water. Saturday will probably be corned beef
>> sandwiches or reubens with potato salad, and Sunday will be corned beef
>> hash.
>
> Make the joy last... ;-d
> Yum!

The corned beef is cooking now. I wish I wasn't home to smell it, because
I want it NOW!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 11hrs 36mins
************************************************** **********************
Gravity brings me down
************************************************** **********************

In article 0>,
Wayne Boatwright > wrote:

> I lightly butter one side of each slice of bread. Pile the corned beef on
> the unbuttered side of one slice of bread, add layer of sauerkraut, drizzle
> well with thousand island dressing, top that with swiss cheese, followed by
> second slice of bread, buttered side up. Then grill in skillet until first
> side is nicely brown, flip, press down lightly, and continue grilling until
> second side is nicely brown.
>
> Twist on the sauerkraut. Sometimes I sauté a bit of onion 'til
> transparent, then add the sauerkraut and sauté lightly. Use this instead
> of plain sauerkraut.

Reminds me of one of my second favorite sandwiches...

Toasted rye with mustard only, filled with sliced polish sausage, kraut,
sliced dill pickle and melted swiss cheese.

Served hot. ;-d

Number one favorite sandwich is fresh dungeness crab meat stuffed into
sourdough loaves with hot butter...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article 0>,
Wayne Boatwright > wrote:

> >> > That sounds good. I'm going to have to rummage the freezer for
> >> > something to make hash with.
> >> >
> >> >
> >>
> >> Maybe just a plain or corned brisket, or even just a chunk of beef
> >> roast?
> >>
> >> My mom used to make a delicious hash from leftover pot roast. The
> >> chilled roast, cut into rough small cubes or dice, along with diced
> >> potatoes, onions, and carrots, moistened with some of the leftover
> >> gravy, then fried in a large cake on one side, cut in quarters or other
> >> pieces, flipped and browned again.
> >
> > Hm, thanks for the idea. I've got about #5 of roast brisket in the
> > freezer. I'll have to look up some recipes for hash, altho' I have some
> > ideas of my own. ;-)
> >
> > Hash is rather up to personal taste imho.
>
> Yep, there's no set rule for hash. The whole point of hash was to use
> things you happened to have. I've sometimes put diced rutabaga in it if I
> had one.
>
> --
> Wayne Boatwright

That's the impression I always got. :-) I tend to include scrambled
eggs in mine.

Thanks for the confirm!

I think the only "rules" for hash are meat, potatoes, onions and black
pepper.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article 0>,
Wayne Boatwright > wrote:

> On Fri 05 Dec 2008 12:19:04p, Omelet told us...
>
> > In article 7>,
> > Wayne Boatwright > wrote:
> >
> >> I found a nice vacuumed sealed large brisket of corned beef in the
> >> freezer that I had forgotten about. I will cook it tomorrow for a
> >> boiled dinner with potatoes, carrots, onions, turnips, and parsnips. I
> >> always add a good measure of pickling spices and Penzey’s Corned Beef
> >> Spice to the cooking water. Saturday will probably be corned beef
> >> sandwiches or reubens with potato salad, and Sunday will be corned beef
> >> hash.
> >
> > Make the joy last... ;-d
> > Yum!
>
> The corned beef is cooking now. I wish I wasn't home to smell it, because
> I want it NOW!

Gee, none of us here know THAT feeling! Right? <eg>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Wayne Boatwright" > wrote in message
5.247...
>I found a nice vacuumed sealed large brisket of corned beef in the freezer
> that I had forgotten about. I will cook it tomorrow for a boiled dinner
> with
> potatoes, carrots, onions, turnips, and parsnips. I always add a good
> measure of pickling spices and Penzey's Corned Beef Spice to the cooking
> water. Saturday will probably be corned beef sandwiches or reubens with
> potato salad, and Sunday will be corned beef hash.
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)

Wayne,
It's a good thing my dad doesn't read this group...he'd be SO jealous of the
boiled dinner! It was always one of his favorites, but after all his health
issues, he can't have it very often any more.

Me, I'm thinking I might just make some chicken & noodles, thanks to
cybercat!

kimberly
--
http://eating-sandiego.blogspot.com

On Fri 05 Dec 2008 12:25:46p, Omelet told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> I lightly butter one side of each slice of bread. Pile the corned beef
>> on the unbuttered side of one slice of bread, add layer of sauerkraut,
>> drizzle well with thousand island dressing, top that with swiss cheese,
>> followed by second slice of bread, buttered side up. Then grill in
>> skillet until first side is nicely brown, flip, press down lightly, and
>> continue grilling until second side is nicely brown.
>>
>> Twist on the sauerkraut. Sometimes I sauté a bit of onion 'til
>> transparent, then add the sauerkraut and sauté lightly. Use this
>> instead of plain sauerkraut.
>
> Reminds me of one of my second favorite sandwiches...
>
> Toasted rye with mustard only, filled with sliced polish sausage, kraut,
> sliced dill pickle and melted swiss cheese.
>
> Served hot. ;-d
>
> Number one favorite sandwich is fresh dungeness crab meat stuffed into
> sourdough loaves with hot butter...

Both sound delicious!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 11hrs 2mins
************************************************** **********************
If you were everyone but one person i would listen to everyone else.
************************************************** **********************

On Fri 05 Dec 2008 12:47:09p, Omelet told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Fri 05 Dec 2008 12:19:04p, Omelet told us...
>>
>> > In article 7>,
>> > Wayne Boatwright > wrote:
>> >
>> >> I found a nice vacuumed sealed large brisket of corned beef in the
>> >> freezer that I had forgotten about. I will cook it tomorrow for a
>> >> boiled dinner with potatoes, carrots, onions, turnips, and parsnips.
>> >> I always add a good measure of pickling spices and Penzey’s Corned
>> >> Beef Spice to the cooking water. Saturday will probably be corned
>> >> beef sandwiches or reubens with potato salad, and Sunday will be
>> >> corned beef hash.
>> >
>> > Make the joy last... ;-d
>> > Yum!
>>
>> The corned beef is cooking now. I wish I wasn't home to smell it,
>> because I want it NOW!
>
> Gee, none of us here know THAT feeling! Right? <eg>

<g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 11hrs
************************************************** **********************
The young know the rules, the old know the exceptions.
************************************************** **********************

On Fri 05 Dec 2008 12:55:03p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>>I found a nice vacuumed sealed large brisket of corned beef in the
>>freezer
>> that I had forgotten about. I will cook it tomorrow for a boiled
>> dinner with
>> potatoes, carrots, onions, turnips, and parsnips. I always add a good
>> measure of pickling spices and Penzey's Corned Beef Spice to the
>> cooking water. Saturday will probably be corned beef sandwiches or
>> reubens with potato salad, and Sunday will be corned beef hash.
>>
>> --
>> Wayne Boatwright
>> (correct the spelling of "geemail" to reply)
>
> Wayne,
> It's a good thing my dad doesn't read this group...he'd be SO jealous of
> the boiled dinner! It was always one of his favorites, but after all his
> health issues, he can't have it very often any more.

If it’s any consolation, I shouldn’t have it very often either, and I
generally don’t.

> Me, I'm thinking I might just make some chicken & noodles, thanks to
> cybercat!

Mmmmm... Homemade chicken noodle soup. That’s always a hit, especially
when there’s a chill in the air!

> kimberly
> --
> http://eating-sandiego.blogspot.com
>
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 10hrs 57mins
************************************************** **********************
'It's a running gag.' - Dot
************************************************** **********************

In article 0>,
Wayne Boatwright > wrote:

> On Fri 05 Dec 2008 12:25:46p, Omelet told us...
>
> > In article 0>,
> > Wayne Boatwright > wrote:
> >
> >> I lightly butter one side of each slice of bread. Pile the corned beef
> >> on the unbuttered side of one slice of bread, add layer of sauerkraut,
> >> drizzle well with thousand island dressing, top that with swiss cheese,
> >> followed by second slice of bread, buttered side up. Then grill in
> >> skillet until first side is nicely brown, flip, press down lightly, and
> >> continue grilling until second side is nicely brown.
> >>
> >> Twist on the sauerkraut. Sometimes I sauté a bit of onion 'til
> >> transparent, then add the sauerkraut and sauté lightly. Use this
> >> instead of plain sauerkraut.
> >
> > Reminds me of one of my second favorite sandwiches...
> >
> > Toasted rye with mustard only, filled with sliced polish sausage, kraut,
> > sliced dill pickle and melted swiss cheese.
> >
> > Served hot. ;-d
> >
> > Number one favorite sandwich is fresh dungeness crab meat stuffed into
> > sourdough loaves with hot butter...
>
> Both sound delicious!

;-D

Then there is always roast beef and brie on sourdough...

There are worlds of sandwiches!

And salads.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article 0>,
Wayne Boatwright > wrote:

> Mmmmm... Homemade chicken noodle soup. That’s always a hit, especially
> when there’s a chill in the air!

Add dumplings and I'm there.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Fri 05 Dec 2008 01:13:41p, Omelet told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> Mmmmm... Homemade chicken noodle soup. That’s always a hit, especially
>> when there’s a chill in the air!
>
> Add dumplings and I'm there.

I love dumplings, any kind in anything. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 10hrs 45mins
************************************************** **********************
Winning isn't everything - but losing SUCKS!
************************************************** **********************

In article 0>,
Wayne Boatwright > wrote:

> On Fri 05 Dec 2008 01:13:41p, Omelet told us...
>
> > In article 0>,
> > Wayne Boatwright > wrote:
> >
> >> Mmmmm... Homemade chicken noodle soup. That’s always a hit, especially
> >> when there’s a chill in the air!
> >
> > Add dumplings and I'm there.
>
> I love dumplings, any kind in anything. <g>

I totally understand!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Wayne Boatwright" > wrote in message
5.250...
> On Fri 05 Dec 2008 01:13:41p, Omelet told us...
>
>> In article 0>,
>> Wayne Boatwright > wrote:
>>
>>> Mmmmm... Homemade chicken noodle soup. That's always a hit, especially
>>> when there's a chill in the air!
>>
>> Add dumplings and I'm there.
>
> I love dumplings, any kind in anything. <g>
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)


When I was a young girl, about 15 or so, I was spending the night at a
friend's house and her mom put dumpings in her vegetable beef & barley soup.
It was the first time I'd ever tried something like that, but certainly not
the last
Often, when I just don't feel like rolling out and cutting and dusting off
the noodles, I'll just use the same dough to make small dumplings instead.
Tastes delicious, and is sooooo easy!

kimberly
--
http://eating-sandiego.blogspot.com

Wayne wrote:

> I found a nice vacuumed sealed large brisket of corned beef in the freezer
> that I had forgotten about. I will cook it tomorrow for a boiled dinner
> with potatoes, carrots, onions, turnips, and parsnips. I always add a
> good measure of pickling spices and Penzey’s Corned Beef Spice to the
> cooking water. Saturday will probably be corned beef sandwiches or
> reubens with potato salad, and Sunday will be corned beef hash.

A large brisket would last Lin and me a *lot* longer than three days!

Bob

On Fri 05 Dec 2008 03:47:15p, Bob Terwilliger told us...

> Wayne wrote:
>
>> I found a nice vacuumed sealed large brisket of corned beef in the
freezer
>> that I had forgotten about. I will cook it tomorrow for a boiled dinner
>> with potatoes, carrots, onions, turnips, and parsnips. I always add a
>> good measure of pickling spices and Penzey’s Corned Beef Spice to the
>> cooking water. Saturday will probably be corned beef sandwiches or
>> reubens with potato salad, and Sunday will be corned beef hash.
>
> A large brisket would last Lin and me a *lot* longer than three days!
>
> Bob

Oh, I'm sure there will still be some leftovers beyond Sunday, but David
and I are both a bit piggish about brisket. :-)


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 7hrs 38mins
************************************************** **********************
Evan a superb writer need a good editor. A merely good writer needs
a superb editor.
************************************************** **********************

On Fri 05 Dec 2008 03:36:56p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Fri 05 Dec 2008 01:13:41p, Omelet told us...
>>
>>> In article 0>,
>>> Wayne Boatwright > wrote:
>>>
>>>> Mmmmm... Homemade chicken noodle soup. That's always a hit,
>>>> especially when there's a chill in the air!
>>>
>>> Add dumplings and I'm there.
>>
>> I love dumplings, any kind in anything. <g>
>>
>> --
>> Wayne Boatwright
>> (correct the spelling of "geemail" to reply)
>
>
> When I was a young girl, about 15 or so, I was spending the night at a
> friend's house and her mom put dumpings in her vegetable beef & barley
> soup. It was the first time I'd ever tried something like that, but
> certainly not the last
> Often, when I just don't feel like rolling out and cutting and dusting
> off the noodles, I'll just use the same dough to make small dumplings
> instead. Tastes delicious, and is sooooo easy!
>
> kimberly
> --
> http://eating-sandiego.blogspot.com

When I don't feel like fooling around with noodle dough, I usually make
spaetzle. They're also good in soup, among other things.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 7hrs 37mins
************************************************** **********************
No you don't understand, see you don't understand...
************************************************** **********************

In article >,
"Nexis" > wrote:

> "Wayne Boatwright" > wrote in message
> 5.250...
> > On Fri 05 Dec 2008 01:13:41p, Omelet told us...
> >
> >> In article 0>,
> >> Wayne Boatwright > wrote:
> >>
> >>> Mmmmm... Homemade chicken noodle soup. That's always a hit, especially
> >>> when there's a chill in the air!
> >>
> >> Add dumplings and I'm there.
> >
> > I love dumplings, any kind in anything. <g>
> >
> > --
> > Wayne Boatwright
> > (correct the spelling of "geemail" to reply)
>
>
> When I was a young girl, about 15 or so, I was spending the night at a
> friend's house and her mom put dumpings in her vegetable beef & barley soup.
> It was the first time I'd ever tried something like that, but certainly not
> the last
> Often, when I just don't feel like rolling out and cutting and dusting off
> the noodles, I'll just use the same dough to make small dumplings instead.
> Tastes delicious, and is sooooo easy!
>
> kimberly
> --
> http://eating-sandiego.blogspot.com

I adore dumplings. :-) Mom always just made a quickbread (biscuit dough)
recipe for dumplings. Works well!

You can, of course, use Pillsbury canned dough if you must. (agh!!!)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Bob Terwilliger" > wrote:

> Wayne wrote:
>
> > I found a nice vacuumed sealed large brisket of corned beef in the freezer
> > that I had forgotten about. I will cook it tomorrow for a boiled dinner
> > with potatoes, carrots, onions, turnips, and parsnips. I always add a
> > good measure of pickling spices and Penzey’s Corned Beef Spice to the
> > cooking water. Saturday will probably be corned beef sandwiches or
> > reubens with potato salad, and Sunday will be corned beef hash.
>
> A large brisket would last Lin and me a *lot* longer than three days!
>
> Bob

Heh! I ended up freezing 1/2 of the last one I roasted so it wouldn't
spoil! I was ill that week and did not eat for 3 days.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Fri, 05 Dec 2008 18:56:12 GMT, Wayne Boatwright wrote:

> On Fri 05 Dec 2008 10:34:29a, blake murphy told us...
>
>> On Fri, 05 Dec 2008 02:46:03 GMT, Wayne Boatwright wrote:
>>
>>> I found a nice vacuumed sealed large brisket of corned beef in the
>>> freezer that I had forgotten about. I will cook it tomorrow for a
>>> boiled dinner with potatoes, carrots, onions, turnips, and parsnips. I
>>> always add a good measure of pickling spices and Penzey’s Corned Beef
>>> Spice to the cooking water. Saturday will probably be corned beef
>>> sandwiches or reubens with potato salad, and Sunday will be corned beef
>>> hash.
>>
>> i would admire like to have one of your reubens, wayne. i bet you do it
>> right.
>>
>> your pal,
>> blake
>
> Thanks, Blake. You're welcome to come have one! Yes, I think I do it
> right. Two slices of Jewish seeded rye bread, nice pile of very thinly
> sliced corned beef, well-drained sauerkraut, thousand island
> dressing,slices of swiss cheese.
>
> I lightly butter one side of each slice of bread. Pile the corned beef on
> the unbuttered side of one slice of bread, add layer of sauerkraut, drizzle
> well with thousand island dressing, top that with swiss cheese, followed by
> second slice of bread, buttered side up. Then grill in skillet until first
> side is nicely brown, flip, press down lightly, and continue grilling until
> second side is nicely brown.
>
> Twist on the sauerkraut. Sometimes I sauté a bit of onion 'til
> transparent, then add the sauerkraut and sauté lightly. Use this instead
> of plain sauerkraut.
>

it sounds good.

> Harkening back to some thread about styles of Reuben sanwiches, I can't
> imagine the concept of an open-faced Reuben.

open-faced is not according to god's great plan. i like to pick up a
sandwich.

your pal,
blake

On Sat 06 Dec 2008 01:16:00p, blake murphy told us...

> On Fri, 05 Dec 2008 18:56:12 GMT, Wayne Boatwright wrote:
>
>> On Fri 05 Dec 2008 10:34:29a, blake murphy told us...
>>
>>> On Fri, 05 Dec 2008 02:46:03 GMT, Wayne Boatwright wrote:
>>>
>>>> I found a nice vacuumed sealed large brisket of corned beef in the
>>>> freezer that I had forgotten about. I will cook it tomorrow for a
>>>> boiled dinner with potatoes, carrots, onions, turnips, and parsnips.
>>>> I always add a good measure of pickling spices and Penzey’s Corned
>>>> Beef Spice to the cooking water. Saturday will probably be corned
>>>> beef sandwiches or reubens with potato salad, and Sunday will be
>>>> corned beef hash.
>>>
>>> i would admire like to have one of your reubens, wayne. i bet you do
>>> it right.
>>>
>>> your pal,
>>> blake
>>
>> Thanks, Blake. You're welcome to come have one! Yes, I think I do it
>> right. Two slices of Jewish seeded rye bread, nice pile of very thinly
>> sliced corned beef, well-drained sauerkraut, thousand island
>> dressing,slices of swiss cheese.
>>
>> I lightly butter one side of each slice of bread. Pile the corned beef
>> on the unbuttered side of one slice of bread, add layer of sauerkraut,
>> drizzle well with thousand island dressing, top that with swiss cheese,
>> followed by second slice of bread, buttered side up. Then grill in
>> skillet until first side is nicely brown, flip, press down lightly, and
>> continue grilling until second side is nicely brown.
>>
>> Twist on the sauerkraut. Sometimes I sauté a bit of onion 'til
>> transparent, then add the sauerkraut and sauté lightly. Use this
>> instead of plain sauerkraut.
>>
>
> it sounds good.

Thanks!

>> Harkening back to some thread about styles of Reuben sanwiches, I can't
>> imagine the concept of an open-faced Reuben.
>
> open-faced is not according to god's great plan. i like to pick up a
> sandwich.
>
> your pal,
> blake
>

‘Zactly!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/06(VI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 4dys 6hrs 20mins
************************************************** **********************
I will not fake seizures. --Bart Simpson
************************************************** **********************