On Fri, 09 Jan 2004 22:34:45 -0600, Steve Wertz
> wrote:

>On Fri, 09 Jan 2004 23:00:56 -0500, Boron Elgar
> wrote:
>
>>On Fri, 09 Jan 2004 21:23:02 -0600, Steve Wertz
> wrote:
>
>>>Make your own from real corned beef (or smoked brisket) and diced
>>>potatoes (and a sprinkling of cayenne and herbs de province)
>>
>>Different animal. And no cayenne. No HdP. Onion, though.
>
>Same animal. The two main ingredients are meat and potatoes. I
>should have mentioned the onion, though. How you season it doesn't
>change the name of the dish. Note that the canned corned beef hash
>(your favorite) has no noticable onion in it.

You snipped the post & then made comment based on snipped material
which no longer read as intended..

The "different animal" is homemade hash vs. canned. They are barely
the same foods, but that does not mean the canned stuff isn't
appealing to many.

And homemade is best with onion. I never said canned had it.
>
>I cook all my hash in rendered chicken fat (usually skimmed from
>thetop of chicken stock or from crispy fried skins).

Enjoy. To me, that is quite unappealing. Schmaltz, cayenne, and herbes
de Provence are an odd combo in and off themselves, let alone in
hash, but there are as many hash recipes as blades of grass in a lawn.

Boron

"Frogleg" > wrote in message
...
<snip>
> Could be. However, I've *never* cooked a corned beef, and not likely
> to cook one just so I could imitate something I actually like pretty
> well out of the can -- one of those tastes based on familiarity with a
> commercial product and unrelated to what 'real' might taste like. :-)

I understand what you are saying, I think. I have cooked corned beef and
enjoy it. I also enjoy canned corned beef. I look at them as two separate
items. Liking one does not necessarily exclude liking the other. I like
fresh spinach but I also like canned spinach. I like homemade soup but I
also like some canned soups. I prefer Dennison's no-bean chili for my chili
dogs. I also like homemade Jailhouse chili. All different things and not
mutually exclusive. One doesn't have to make a choice between one or the
other. Nor does ones choice speak in anyway that is negative toward oneself
or another. I like bottled mayo and dislike homemade. So what? I understand
that there are those who eat oysters; the thought of which is enough to gag
me.

Charlie

Oh, you're sooo sweet. Sometimes I feel 30, and don't look bad for my age,
but sometimes I feel 100!

"Wayne Boatwright" > wrote in message
. ..
> (LIMEYNO1) wrote in
> om:
>
> > Nancy Young > wrote in message
> > >...
> >> LIMEYNO1 wrote:
> >> >
> >> > Well, your talking to the wrong person. My hubby and I are war
> >> > babies from UK. We both love spam too! <g>
> >>
> >> I don't understand how that can be, as an rfc trollop, you're only
> >> 37. Does not compute.
> >>
> >> nancy
> >
> > Hate to pop your baloon, but I was born in 1943 in Surrey, UK. My mom
> > was a War Bride. You do the math.
> >
>
> Uh, that would make you 30, then?

"Charles Gifford" > wrote in message
nk.net...
>
> I understand what you are saying, I think. I have cooked corned beef and
> enjoy it. I also enjoy canned corned beef. I look at them as two separate
> items.
<snip>

If you like canned corned beef, you should try using it in fried rice. It
can be quite good, but is best if the pan is very hot and you can get the
rice and corned beef crispy. If you don't have corned beef handy, tuna
fried rice is good, too :-).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"LIMEYNO1" > wrote in
:

> Oh, you're sooo sweet. Sometimes I feel 30, and don't look bad for my
> age, but sometimes I feel 100!

I think we all do, Helen. You're only slightly ahead of me, as I entered
the picture in January '45.

> "Wayne Boatwright" > wrote in
> message . ..
>> (LIMEYNO1) wrote in
>> om:
>>
>> > Nancy Young > wrote in message
>> > >...
>> >> LIMEYNO1 wrote:
>> >> >
>> >> > Well, your talking to the wrong person. My hubby and I are war
>> >> > babies from UK. We both love spam too! <g>
>> >>
>> >> I don't understand how that can be, as an rfc trollop, you're only
>> >> 37. Does not compute.
>> >>
>> >> nancy
>> >
>> > Hate to pop your baloon, but I was born in 1943 in Surrey, UK. My
>> > mom was a War Bride. You do the math.
>> >
>>
>> Uh, that would make you 30, then?
>
>
>

Yep, us War Babies are nearing retirement age. Doesn't seem possible, but
time just flies.

"Wayne Boatwright" > wrote in message
. ..
> "LIMEYNO1" > wrote in
> :
>
> > Oh, you're sooo sweet. Sometimes I feel 30, and don't look bad for my
> > age, but sometimes I feel 100!
>
> I think we all do, Helen. You're only slightly ahead of me, as I entered
> the picture in January '45.
>
> > "Wayne Boatwright" > wrote in
> > message . ..
> >> (LIMEYNO1) wrote in
> >> om:
> >>
> >> > Nancy Young > wrote in message
> >> > >...
> >> >> LIMEYNO1 wrote:
> >> >> >
> >> >> > Well, your talking to the wrong person. My hubby and I are war
> >> >> > babies from UK. We both love spam too! <g>
> >> >>
> >> >> I don't understand how that can be, as an rfc trollop, you're only
> >> >> 37. Does not compute.
> >> >>
> >> >> nancy
> >> >
> >> > Hate to pop your baloon, but I was born in 1943 in Surrey, UK. My
> >> > mom was a War Bride. You do the math.
> >> >
> >>
> >> Uh, that would make you 30, then?
> >
> >
> >
>

In article >, David Wright
> wrote:

> On Sat, 10 Jan 2004 20:16:32 GMT, Frogleg > wrote:


> >^_^ If this thread continues, I'll soon be advised to raise my own
> >cow.
>
> First, grow a large field of corn. Add cow. ;-)


No, first yuh gotta make the dirt.

:-)

--
Dan Abel
Sonoma State University
AIS

"Rona Yuthasastrakosol" > wrote in message
...
>
> <snip>
>
> If you like canned corned beef, you should try using it in fried rice. It
> can be quite good, but is best if the pan is very hot and you can get the
> rice and corned beef crispy. If you don't have corned beef handy, tuna
> fried rice is good, too :-).
>
> rona

Ha! I'll have to try that. Thanks for the idea. :-)

Charlie

Thanks Wayne. I think I'm even going to try corning my own.

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/..._WATCHERS.html

http://www.mompeagram.homestead.com/RECIPES.html



225/190/145





"Wayne Boatwright" > wrote in message
. ..
> [posted and mailed]
>
> "LIMEYNO1" > wrote in newsfkLb.39476$342.266013
> @read2.cgocable.net:
>
> > How do you guys make corned beef hash?
> >
> > My recipe calls for a can of corned beef.
> >
>
> Hi Helen!
>
> Corned Beef Hash is really a simple dish, but I'm sure that there are
> many variations on it. I have always made it without a recipe, the way
> my mother did, so these measurements are approximate and can be varied to
> taste...
>
> 1/4 cup unsalted butter
> 3 cups cooked corned beef, chopped or cut in 1/4-3/8-inch dice
> 3 cups cooked waxy potatoes, chopped or cut in 1/4-3/8-inch dice
> 1 small or medium yellow onion, chopped or cut in 1/4-inch dice
> 1-2 cloves garlic, finely minced
> 1/4 cup brown gravy, or gravy made with liquid from cooking corned beef
> freshly ground black pepper, to taste
> 1/4 cup parsley, finely chopped
> 1/4 teaspoon dried thyme
>
> Melt butter in large skillet and sauté onion and garlic until onion is
> transparent, but not browned.
>
> Add remaining ingredients, tossing to mix well. Press mixture down into
> pan in one large patty or in smaller patties. Cook over medium heat
> until bottom becomes brown and crusty. Turn (a single large patty can be
> flipped onto a plate and slid back into pan) onto other side and cook
> until brown and crusty. May be kept warm in a slow oven until ready to
> serve.
>
> Note: Use an amount of onion and garlic that you prefer. I like the
> larger amount.
>
> HTH
> Wayne
>

"LIMEYNO1" > wrote in news:nMSMb.242$jw2.40965
@read2.cgocable.net:

> Thanks Wayne. I think I'm even going to try corning my own.
>

Way to go, Helen! It should be delicious. Do let us know how it comes out
and how you like it.

Wayne

Will do!

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/..._WATCHERS.html

http://www.mompeagram.homestead.com/RECIPES.html



225/190/145





"Wayne Boatwright" > wrote in message
. ..
> "LIMEYNO1" > wrote in news:nMSMb.242$jw2.40965
> @read2.cgocable.net:
>
> > Thanks Wayne. I think I'm even going to try corning my own.
> >
>
> Way to go, Helen! It should be delicious. Do let us know how it comes
out
> and how you like it.
>
> Wayne

Well, I picked up a sirloin tip and it's corning at this moment.

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/..._WATCHERS.html

http://www.mompeagram.homestead.com/RECIPES.html



225/190/145





"LIMEYNO1" > wrote in message
news
> Will do!
>
> --
> Helen
>
> Thanks be unto God for His wonderful gift:
> Jesus Christ, the only begotten Son of God
> is the object of our faith; the only faith that
> saves is faith in Him
>
> <>< ><>
> www.peagramfamily.com
> http://www.mompeagram.homestead.com/
>
> http://www.mompeagram.homestead.com/..._WATCHERS.html
>
> http://www.mompeagram.homestead.com/RECIPES.html
>
>
>
> 225/190/145
>
>
>
>
>
> "Wayne Boatwright" > wrote in message
> . ..
> > "LIMEYNO1" > wrote in news:nMSMb.242$jw2.40965
> > @read2.cgocable.net:
> >
> > > Thanks Wayne. I think I'm even going to try corning my own.
> > >
> >
> > Way to go, Helen! It should be delicious. Do let us know how it comes
> out
> > and how you like it.
> >
> > Wayne
>
>

"LIMEYNO1" > wrote in news:Sk1Nb.388$jw2.61572
@read2.cgocable.net:

> Well, I picked up a sirloin tip and it's corning at this moment.
>

That's a great start! I haven't corned my own beef in a very long time,
but I think it's the best. Luckily, I do have a butcher whose corned beef
is quite good and all I have to do is cook it. One of these days I'll have
to get back to doing it myself.

Well it certainly was easy. I always have pickling salt available and
pickling spice I keep in my freezer, the other things, sugar, pepper, garlic
I always have and I have my own bay tree so added 2 fresh leaves. But, I'm
confused a little. I read a few other recipes and some called for salt
petre, some corned it a lot longer than the Nova Scotia recipe. I guess
only time will tell or should I say taste.

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/..._WATCHERS.html

http://www.mompeagram.homestead.com/RECIPES.html



225/190/145





"Wayne Boatwright" > wrote in message
.. .
> "LIMEYNO1" > wrote in news:Sk1Nb.388$jw2.61572
> @read2.cgocable.net:
>
> > Well, I picked up a sirloin tip and it's corning at this moment.
> >
>
> That's a great start! I haven't corned my own beef in a very long time,
> but I think it's the best. Luckily, I do have a butcher whose corned beef
> is quite good and all I have to do is cook it. One of these days I'll
have
> to get back to doing it myself.

"LIMEYNO1" > wrote in
:

> Well it certainly was easy. I always have pickling salt available and
> pickling spice I keep in my freezer, the other things, sugar, pepper,
> garlic I always have and I have my own bay tree so added 2 fresh
> leaves. But, I'm confused a little. I read a few other recipes and
> some called for salt petre, some corned it a lot longer than the Nova
> Scotia recipe. I guess only time will tell or should I say taste.
>

The main purpose of the salt petre is to maintain the color that you
normally asociate with corned beef since corning for the original purpose
of preserving meat is not usually an issue today. Without it, the corned
beef will taste the same but will be brown when cooked, just like the usual
cooked roast.

Length of curing time can vary considerably. I didn't see the Nova Scotia
recipe so don't know the time they recommended. I have usually let it cure
for about a week and, occasionally, longer - about 10 days. As you said,
according to taste.

That's what I would have assumed but this recipe says:
Mix together and cover a beef round. Marinate in the fridge for

2 - 4 days before cooking.


--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/..._WATCHERS.html

http://www.mompeagram.homestead.com/RECIPES.html



225/190/145





"Wayne Boatwright" > wrote in message
. ..
> "LIMEYNO1" > wrote in
> :
>
> > Well it certainly was easy. I always have pickling salt available and
> > pickling spice I keep in my freezer, the other things, sugar, pepper,
> > garlic I always have and I have my own bay tree so added 2 fresh
> > leaves. But, I'm confused a little. I read a few other recipes and
> > some called for salt petre, some corned it a lot longer than the Nova
> > Scotia recipe. I guess only time will tell or should I say taste.
> >
>
> The main purpose of the salt petre is to maintain the color that you
> normally asociate with corned beef since corning for the original purpose
> of preserving meat is not usually an issue today. Without it, the corned
> beef will taste the same but will be brown when cooked, just like the
usual
> cooked roast.
>
> Length of curing time can vary considerably. I didn't see the Nova Scotia
> recipe so don't know the time they recommended. I have usually let it
cure
> for about a week and, occasionally, longer - about 10 days. As you said,
> according to taste.

"LIMEYNO1" > wrote in message
...
: That's what I would have assumed but this recipe says:
: Mix together and cover a beef round. Marinate in the fridge
for
:
: 2 - 4 days before cooking.
:
:
: --
: Helen
:<snip>

Yep, that's how mine reads, too.
--
Cyndi
<Remove a "b" to reply>


Nova Scotia Corned Beef and Cabbage

8 c Water
1 c Salt
3 TBSP Sugar
1 Bay Leaf ( I use 2)
6 Peppercorns (I use about 30)
1 clove Garlic (HAHA several!)
2 tsp Pickling Spices (I use 1 1/2 TBSP)

Mix together and cover a beef round. Marinate in the fridge for
2 - 4 days before cooking.

3-4 # Corned Beef
2-3 cloves Garlic
3 Bay Leaves
WATER to cover
1 large head cabbage, cut into wedges

Put all the ingredients except the cabbage in a large pot and
heat to boiling. Skim the surface, then cover and simmer over
low heat until nearly tender, about 1 hour per pound. Remove the
meat and skim off all the fat from the surface. Add the cabbage
and simmer until tender but firm, about 10 minutes. One serving
(4 oz) corned beef and 1/2 c cabbage is 250 calories.
The original recipe came from "The Slim Gourmet Cook Book"

How did you find it turned out?

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/..._WATCHERS.html

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225/190/145





"Rick & Cyndi" > wrote in message
news:nKeNb.49474$Rc4.199829@attbi_s54...
> "LIMEYNO1" > wrote in message
> ...
> : That's what I would have assumed but this recipe says:
> : Mix together and cover a beef round. Marinate in the fridge
> for
> :
> : 2 - 4 days before cooking.
> :
> :
> : --
> : Helen
> :<snip>
>
> Yep, that's how mine reads, too.
> --
> Cyndi
> <Remove a "b" to reply>
>
>
> Nova Scotia Corned Beef and Cabbage
>
> 8 c Water
> 1 c Salt
> 3 TBSP Sugar
> 1 Bay Leaf ( I use 2)
> 6 Peppercorns (I use about 30)
> 1 clove Garlic (HAHA several!)
> 2 tsp Pickling Spices (I use 1 1/2 TBSP)
>
> Mix together and cover a beef round. Marinate in the fridge for
> 2 - 4 days before cooking.
>
> 3-4 # Corned Beef
> 2-3 cloves Garlic
> 3 Bay Leaves
> WATER to cover
> 1 large head cabbage, cut into wedges
>
> Put all the ingredients except the cabbage in a large pot and
> heat to boiling. Skim the surface, then cover and simmer over
> low heat until nearly tender, about 1 hour per pound. Remove the
> meat and skim off all the fat from the surface. Add the cabbage
> and simmer until tender but firm, about 10 minutes. One serving
> (4 oz) corned beef and 1/2 c cabbage is 250 calories.
> The original recipe came from "The Slim Gourmet Cook Book"
>
>

"LIMEYNO1" > wrote in message
...
: How did you find it turned out?
:
: --
: Helen
:
<snip>

: > Nova Scotia Corned Beef and Cabbage
: >
: <snip>
-----------

Terrific! I've been using that recipe for almost 15 years.

Cyndi

Well, It's been corning since Tuesday, so it's only 2 days now, so I'll
leave it till tomorrow evening and make it for supper.

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

<>< ><>
www.peagramfamily.com
http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/..._WATCHERS.html

http://www.mompeagram.homestead.com/RECIPES.html



225/190/145





"Rick & Cyndi" > wrote in message
newsYlNb.54701$5V2.67323@attbi_s53...
> "LIMEYNO1" > wrote in message
> ...
> : How did you find it turned out?
> :
> : --
> : Helen
> :
> <snip>
>
> : > Nova Scotia Corned Beef and Cabbage
> : >
> : <snip>
> -----------
>
> Terrific! I've been using that recipe for almost 15 years.
>
> Cyndi
>
>