The point cut corned beef 99 to 97 cents per pound were limited this year to
1 or 2 per family/card/visit don't really know it just said limit 1 or 2.

Since the nearest stores are 'bout 20 minutes away through speed trap
country I managed to buy 4 at 3 different markets.

Getting the seedy mustard & brown sugar ready for day 1 and the kraut & rye
ready for day 2.

It never ceases to amaze me at the price differences between stores same
brand extra sour rye - 2 for $5.00 @ 1 store and $3.69 at store # 2.

Progresso soups (we use a lot for quick lunches) 4 for $5.00 at one store
($1.25 ea.) Store # 2 same can $3.69.

I guess there are people who just don't care. Not I.

Got your Guinness's ready?


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

On Sat, 13 Mar 2010 19:44:51 -0800, Ranée at Arabian Knits
> wrote:

> This sparked a question for me. Does anyone use rye flour in soda
> bread? I don't know that I'd want to use 100% rye, but a blend sounds
> interesting to me.

If I wanted to try making soda bread with rye, I'd have to buy a lot
more rye flour than I could ever use. There was a time in my life
when I wanted to make really good limpa (bread) which has a beautiful
under-flavor of orange when it's done correctly. Unfortunately, my
husband doesn't like the taste of rye... so it was not something I
pursued after the first couple of tries.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 3/13/2010 4:50 PM, Dimitri wrote:
> The point cut corned beef 99 to 97 cents per pound were limited this
> year to 1 or 2 per family/card/visit don't really know it just said
> limit 1 or 2.
snip
EEk , point cut!, that's about 75% fat, nothing left after cooking,
flats are best for corned beef to me.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

In article >,
piedmont > wrote:

> On 3/13/2010 4:50 PM, Dimitri wrote:
> > The point cut corned beef 99 to 97 cents per pound were limited this
> > year to 1 or 2 per family/card/visit don't really know it just said
> > limit 1 or 2.
> snip
> EEk , point cut!, that's about 75% fat, nothing left after cooking,
> flats are best for corned beef to me.

I've used the end of a home smoked pastrami (made with point cut CB) for
bacon and it was delicious. Just slice thin and fry until crisp.

D.M.

Don Martinich wrote:
> In article >,
> piedmont > wrote:
>
>> On 3/13/2010 4:50 PM, Dimitri wrote:
>>> The point cut corned beef 99 to 97 cents per pound were limited this
>>> year to 1 or 2 per family/card/visit don't really know it just said
>>> limit 1 or 2.
>> snip
>> EEk , point cut!, that's about 75% fat, nothing left after cooking,
>> flats are best for corned beef to me.
>
> I've used the end of a home smoked pastrami (made with point cut CB)
> for bacon and it was delicious. Just slice thin and fry until crisp.
>
> D.M.

Flat cut comes out kind of dry, which is why we get rounds when we can find
them, point cuts otherwise.

Keith



--- news://freenews.netfront.net/ - complaints: ---

On Fri, 19 Mar 2010 16:34:01 -0500, "K" > wrote:

> Flat cut comes out kind of dry, which is why we get rounds when we can find
> them, point cuts otherwise.

I cooked a flat cut this week. It was *not* dry.

--
http://picasaweb.google.com/sf.usenet

On Fri, 19 Mar 2010 20:42:01 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > On Fri, 19 Mar 2010 16:34:01 -0500, "K" > wrote:
> >
> > > Flat cut comes out kind of dry, which is why we get rounds when we can find
> > > them, point cuts otherwise.
> >
> > I cooked a flat cut this week. It was *not* dry.
>
> That's what I was thinking, too. We buy the flats, and don't have a
> problem with them being dry. There is certainly still a lot of fat on
> them, and we simmer them before we bake them.
>
The one we got was well trimmed and the layer of fat was not very
thick... it was still tender and tasty. Can't ask for more than that!

--
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