With St. Patrick's Day a month away now, I've been thinking of corned
beef, and starting to really get hungry for it! Is it something you
traditionally fix for St. Pat's Day? We always do, and other times of
the year, as well.

When you prepare it at home, how do you prefer fixing it? My mother use
to bring it to a boil on top of the stove, drain the water, and then
transfer it to a big roasting pan with the veggies and bake it, as
that's the way my dad liked it. I've made it in the crock pot before and
it would always turn out nice, but hubby likes to fix it for us and he
does it on top of the stove. The meat is always so nice and tender, and
he puts onions, cabbage, small white, or red potatoes and carrots in
with it. I love the flavor of the veggies cooked in with the beef.
Mmmmmm can't wait!!!! )

Judy

On Feb 16, 11:47*am, (Judy Haffner) wrote:
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )

In the bag it comes in, at a very low temperature, for a long time.
>
> Judy

--Bryan

On Feb 16, 9:47*am, (Judy Haffner) wrote:
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )
>
> Judy

I usually boil it, and then finish in the oven to cook off some of the
fat. This was a method recommended by Sheldon, I believe, and really
like the results.

On Feb 16, 11:51*am, Bryan > wrote:
> On Feb 16, 11:47*am, (Judy Haffner) wrote:
>
> > With St. Patrick's Day a month away now, I've been thinking of corned
> > beef, and starting to really get hungry for it! Is it something you
> > traditionally fix for St. Pat's Day? We always do, and other times of
> > the year, as well.
>
> > When you prepare it at home, how do you prefer fixing it? My mother use
> > to bring it to a boil on top of the stove, drain the water, and then
> > transfer it to a big roasting pan with the veggies and bake it, as
> > that's the way my dad liked it. I've made it in the crock pot before and
> > it would always turn out nice, but hubby likes to fix it for us and he
> > does it on top of the stove. The meat is always so nice and tender, and
> > he puts onions, cabbage, small white, or red potatoes and carrots in
> > with it. I love the flavor of the veggies cooked in with the beef.
> > Mmmmmm can't wait!!!! )
>
> In the bag it comes in, at a very low temperature, for a long time.

Sous Vide?


John Kuthe...

"Judy Haffner" > wrote in message
...
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )

Boil for an hour in spices, bake for two with veggies. Yep, my favorite
method.

Paul

On Feb 16, 12:14*pm, John Kuthe > wrote:
> On Feb 16, 11:51*am, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Feb 16, 11:47*am, (Judy Haffner) wrote:
>
> > > With St. Patrick's Day a month away now, I've been thinking of corned
> > > beef, and starting to really get hungry for it! Is it something you
> > > traditionally fix for St. Pat's Day? We always do, and other times of
> > > the year, as well.
>
> > > When you prepare it at home, how do you prefer fixing it? My mother use
> > > to bring it to a boil on top of the stove, drain the water, and then
> > > transfer it to a big roasting pan with the veggies and bake it, as
> > > that's the way my dad liked it. I've made it in the crock pot before and
> > > it would always turn out nice, but hubby likes to fix it for us and he
> > > does it on top of the stove. The meat is always so nice and tender, and
> > > he puts onions, cabbage, small white, or red potatoes and carrots in
> > > with it. I love the flavor of the veggies cooked in with the beef.
> > > Mmmmmm can't wait!!!! )
>
> > In the bag it comes in, at a very low temperature, for a long time.
>
> Sous Vide?

Or at least close I don't want to boil out the flavor, nor bake out
the moisture.
>
> John Kuthe...

--Bryan

"Judy Haffner" > wrote in message
...
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )
>
> Judy

I make the NY Corned Beef & Cabbage recipe. When it's done cooking you put
the potatoes aside and create a great side dish.
http://www.food.com/recipe/nyc-corne...-cabbage-15846


W. Pooh (AKA Winnie P.)

On Thu, 16 Feb 2012 08:47:38 -0900, (Judy Haffner)
wrote:

>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )
>
Boiling is okay (I like it), but I really like the oven method for
corned beef. The problem is how to cook the potatoes and cabbage. I
think this year, I'll roast the potatoes the way I usually do and
roast the cabbage this way
http://www.marthastewart.com/315062/...cabbage-wedges

--
Food is an important part of a balanced diet.

Not at all! Blech.

"Judy Haffner" > wrote in message
...
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it?
>
(snippage)
> Judy
>
I love corned beef brisket I've cooked it on the stovetop, in a crockpot
and baked in the oven. It doesn't seem to come out any better or worse no
matter how I cook it. I do par-boil it then put it in fresh water if I'm
going to add vegetables to it. I don't mind salt but I don't want the
potatoes and cabbage to taste overly salty as a result of the brine.

Jill

On Thu, 16 Feb 2012 14:21:50 -0500, "jmcquown" >
wrote:

> I do par-boil it then put it in fresh water if I'm
> going to add vegetables to it. I don't mind salt but I don't want the
> potatoes and cabbage to taste overly salty as a result of the brine.

I've noticed in the last few years that parboiling isn't necessary.
Maybe it's just a west coast thing, but corned beef isn't as salty as
it used to be.

--
Food is an important part of a balanced diet.

On Feb 16, 9:47*am, (Judy Haffner) wrote:
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! .....
> When you prepare it at home, how do you prefer fixing it? [snip]

When this topic came up a couple of years ago, I and quite a few
others pointed to Sheldon's method.
Its salient features are to simmer the brisket for a half hour and
then discard that water with its salt and nitrites. Then simmer
again,
adding fresh pickling spices. Then finish the brisket in the oven
rubbed
with brown sugar (or in our case, brown sugar and mustard). The oven
finish makes a big difference. We've enjoyed it many times since I
found it here on rfc.

Attributed to Sheldon and Dmitri. I'm
sure it's Google-able. -aem

On Feb 16, 12:40*pm, aem > wrote:

> When this topic came up a couple of years ago, I and
> quite a few others pointed to Sheldon's method.

<snip>

> sure it's Google-able. *-aem

Here's what I saved from some time ago:

corned beef -- thin-cut
pickling spices
whole carrots
whole potatoes
cabbage wedges
brown sugar

Choose good grade of thin-cut corned beef (I
prefer Nathan's).

Cook in the largest pot you own. Seriously, cook
in lots of water.

Rinse corned beef and and discard spices if
present (old spices were used up), or save
spice packet if present. Start in cold water.
Bring to the boil (uncovered). Simmer 1/2 hour,
dump water!

Start in cold water (again? yes, again!). Add
spice packet (if none exists or since you dumped
the first batch, add new pickling spices. Bring to
the boil, lower heat to low simmer. Simmer approx-
imately 1 hour and add peeled carrots (whole) and
unpeeled potatoes (whole), bring to simmer again
and add cabbage wedges. Simmer til veggies are
tender and remove. Continue simmering til corned
beef is tender yet firm; test with fork.

Remove corned beef to roasting pan fat side up,
cover liberally with brown sugar, tent loosely with
foil, and place in 325 F oven for 30-45 minutes.

Remove corned beef from oven (now place veggies
in oven to reheat). Let corned beef rest uncovered
15 minutes. With sharp knife slice thinly across
grain, and serve with veggies, mustard, and beer.

"Judy Haffner" > wrote in message
...
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )

I've never cooked it and doubt I ever will. Nobody in this house likes it.

"sf" > wrote in message
...
> On Thu, 16 Feb 2012 14:21:50 -0500, "jmcquown" >
> wrote:
>
>> I do par-boil it then put it in fresh water if I'm
>> going to add vegetables to it. I don't mind salt but I don't want the
>> potatoes and cabbage to taste overly salty as a result of the brine.
>
> I've noticed in the last few years that parboiling isn't necessary.
> Maybe it's just a west coast thing, but corned beef isn't as salty as
> it used to be.
>
I haven't bought a corned beef brisket in a couple of years, so I can only
comment on past purchases. Perhaps it is less salty. <shrugs>

Jill

On Thu, 16 Feb 2012 14:46:36 -0800, "Julie Bove"
> wrote:

>
>"Judy Haffner" > wrote in message
...
>>
>> With St. Patrick's Day a month away now, I've been thinking of corned
>> beef, and starting to really get hungry for it! Is it something you
>> traditionally fix for St. Pat's Day? We always do, and other times of
>> the year, as well.
>>
>> When you prepare it at home, how do you prefer fixing it? My mother use
>> to bring it to a boil on top of the stove, drain the water, and then
>> transfer it to a big roasting pan with the veggies and bake it, as
>> that's the way my dad liked it. I've made it in the crock pot before and
>> it would always turn out nice, but hubby likes to fix it for us and he
>> does it on top of the stove. The meat is always so nice and tender, and
>> he puts onions, cabbage, small white, or red potatoes and carrots in
>> with it. I love the flavor of the veggies cooked in with the beef.
>> Mmmmmm can't wait!!!! )
>
>I've never cooked it and doubt I ever will. Nobody in this house likes it.

You're daughter was obviously adopted... nobody in your house likes
sex and never will.

Julie Bove:

>I've never cooked it and doubt I ever will.
> Nobody in this house likes it.

I'm not trying to be a smart butt, but seriously...is there ANYTHING
you, or anyone in your house actually LIKES, or isn't allergic too?!

Since I began posting here in mid Sept. most of your posts are very
similar to this one, so it makes me wonder how you even can cook
anything, or what you can even consume?

Judy

"Judy Haffner" > wrote in message
...
>
> Julie Bove:
>
>>I've never cooked it and doubt I ever will.
>> Nobody in this house likes it.
>
> I'm not trying to be a smart butt, but seriously...is there ANYTHING
> you, or anyone in your house actually LIKES, or isn't allergic too?!
>
> Since I began posting here in mid Sept. most of your posts are very
> similar to this one, so it makes me wonder how you even can cook
> anything, or what you can even consume?
>
> Judy

they must be bretharians, and only like bitching and moaning. Must be a
pretty scary household - like Halloween all year long.

On Feb 16, 3:50*pm, (Judy Haffner) wrote:
> Julie Bove:
>
> >I've never cooked it and doubt I ever will.
> > Nobody in this house likes it.
>
> I'm not trying to be a smart butt, but seriously...is there ANYTHING
> you, or anyone in your house actually LIKES, or isn't allergic too?!
>
> Since I began posting here in mid Sept. most of your posts are very
> similar to this one, so it makes me wonder how you even can cook
> anything, or what you can even consume?
>
> Judy

Judy, meet Julie!

Judy Haffner wrote:
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )
>
> Judy

Baked, definitely baked. The juices caramelize a bit, the exterior gets
a nice rich color and the end result is a lot firmer and easier to slice
thinly. It also seems to make better hash with the leftovers.

First time I ate corned beef was the last time I ate it-same goes for
brisket, and pastrami. I decided they were cultural foods and didn't
belong in my culture :-)

"Judy Haffner" > wrote in message
...
>
> Julie Bove:
>
>>I've never cooked it and doubt I ever will.
>> Nobody in this house likes it.
>
> I'm not trying to be a smart butt, but seriously...is there ANYTHING
> you, or anyone in your house actually LIKES, or isn't allergic too?!
>
> Since I began posting here in mid Sept. most of your posts are very
> similar to this one, so it makes me wonder how you even can cook
> anything, or what you can even consume?
>
> Judy
>
Well, it's really annoying how you keep using the words "fix" and "fixing"
in regards to food prep, like something is broken. So stop that.

"Julie Bove" > wrote in message
...
>
> "Judy Haffner" > wrote in message
> ...
>>
>> With St. Patrick's Day a month away now, I've been thinking of corned
>> beef, and starting to really get hungry for it! Is it something you
>> traditionally fix for St. Pat's Day? We always do, and other times of
>> the year, as well.
>>
>> When you prepare it at home, how do you prefer fixing it? My mother use
>> [sic]
>> to bring it to a boil on top of the stove, drain the water, and then
>> transfer it to a big roasting pan with the veggies and bake it, as
>> that's the way my dad liked it. I've made it in the crock pot before and
>> it would always turn out nice [sic], but hubby likes to fix it for us and
>> he
>> does it on top of the stove. The meat is always so nice and tender, and
>> he puts onions, cabbage, small white, or red potatoes and carrots in
>> with it. I love the flavor of the veggies cooked in with the beef.
>> Mmmmmm can't wait!!!! )
>
> I've never cooked it and doubt I ever will. Nobody in this house likes
> it.
I'm with you. My husband likes corned beef in sandwiches (corned beef
special), but I find it disgusting so I've never bought or cooked it. He has
to get his corned beef fix elsewhere.

In article >,
(Judy Haffner) wrote:

> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it?

For many years I tried simmering, crockpot(t)ing, boiling, etc. -- all
the usual cookbook methods. Last year I did a brisket sous vide, 24
hours at 145 F.

It was, without a doubt, the best one I've ever done.

Wonderfully tender, flavorful, not waterlogged, and unlike all the
previous ones, able to be sliced into perfect slices an eighth of an
inch thick with no shredding or falling apart. Nobody, including my
possibly overly-sensitive wife, though it was too salty.

I will most certainly do this year's the same way.

I suppose one of the oven methods could work as well (I see a lot of
similarity between sous vide and oven braising), but it sure couldn't be
any easier to do, or harder to mess up.

Isaac

News wrote:

>Well, it's really annoying how you keep
> using the words "fix" and "fixing" in
> regards to food prep, like something is
> broken. So stop that.

HUH?! WTH are you talking about anyway? I didn't use either of those
words in the post you quote from me to Julie?!
Sheesh, some people!!!

Judy

"Judy Haffner" > wrote in message
...
>
> News wrote:
>
>>Well, it's really annoying how you keep
>> using the words "fix" and "fixing" in
>> regards to food prep, like something is
>> broken. So stop that.
>
> HUH?! WTH are you talking about anyway? I didn't use either of those
> words in the post you quote from me to Julie?!
> Sheesh, some people!!!
>
> Judy

Judy Haffner > wrote
>With St. Patrick's Day a month away now, I've been thinking of corned
>beef, and starting to really get hungry for it! Is it something you
>traditionally FIX for St. Pat's Day? We always do, and other times of
>the year, as well.
>When you prepare it at home, how do you prefer FIXING it? My >mother use
>[sic]
>to bring it to a boil on top of the stove, drain the water, and then
>transfer it to a big roasting pan with the veggies and bake it, as
>that's the way my dad liked it. I've made it in the crock pot before and
>it would always turn out nice, but hubby likes to FIX it

Attn. News!

So why didn't you post the whole thing before? Besides what in the heck
is wrong with using the word fix, or fixing in connection with food
preparation anyway?
My hubby always asks me "well, what are you fixing for supper tonight?"

Some really do need to get a life, IMO.

Judy

Judy wrote:

> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.

About the only tradition I adhere to is black-eyed peas on New Year's
Day. I also like to make chili on Super Bowl Sunday, but I didn't do
that this year because I hate the idea of getting into a rut.

The menu I'm planning for St. Patrick's Day is:

APPETIZER
Oysters & Cabbage

SOUP
Ballymaloe watercress soup

MAIN COURSE
Cod and New Potatoes with Parsley-Garlic Butter
Pan-Cooked Radishes and Peas

DRIFTING TOWARD DESSERT
Hot Irish Soda Bread with Homemade Butter
Irish Cheese[1]
Fruit[1]
Sweet Whiskey Ham

DESSERT
Chocolate Guinness Pudding


Bob
[1] I won't decide on these specific items until the day is much closer.

In article om>,
says...

> The menu I'm planning for St. Patrick's Day is:
>
> APPETIZER
> Oysters & Cabbage

Tell me more :-) Have to say that at first thought that combination
sounds very ..........unappetising.

Radishes and peas sounds nice though

Janet

On 2/16/2012 11:26 PM, news wrote:
> "Judy > wrote in message
> ...
>>
>> Julie Bove:
>>
>>> I've never cooked it and doubt I ever will.
>>> Nobody in this house likes it.
>>
>> I'm not trying to be a smart butt, but seriously...is there ANYTHING
>> you, or anyone in your house actually LIKES, or isn't allergic too?!
>>
>> Since I began posting here in mid Sept. most of your posts are very
>> similar to this one, so it makes me wonder how you even can cook
>> anything, or what you can even consume?

> Well, it's really annoying how you keep using the words "fix" and "fixing"
> in regards to food prep, like something is broken. So stop that.

The word fix has more meanings than to repair something.

nancy

Janet wrote:

>> Oysters & Cabbage
>
> Tell me more :-) Have to say that at first thought that combination
> sounds very ..........unappetising.

I got the idea from an acclaimed Alinea dish called "Hot Potato Cold
Potato" where the diner gets a chunk of cold boiled potato and a slurp
of hot potato soup in the same mouthful.

I'm going to have piping-hot steamed cabbage with butter and black
pepper on a Chinese porcelain soup spoon. At the very last instant, the
diner puts a chilled raw oyster onto the cabbage and eats the cabbage
and oyster together.

I'll let you know how it goes. :-)

(Should be fine for us, but if you're not a fan of raw oysters it
wouldn't be so good for you.)

Bob

In article om>,
says...
>
> Janet wrote:
>
> >> Oysters & Cabbage
> >
> > Tell me more :-) Have to say that at first thought that combination
> > sounds very ..........unappetising.
>
> I got the idea from an acclaimed Alinea dish called "Hot Potato Cold
> Potato" where the diner gets a chunk of cold boiled potato and a slurp
> of hot potato soup in the same mouthful.
>
> I'm going to have piping-hot steamed cabbage with butter and black
> pepper on a Chinese porcelain soup spoon. At the very last instant, the
> diner puts a chilled raw oyster onto the cabbage and eats the cabbage
> and oyster together.
>
> I'll let you know how it goes. :-)

Please do
>
> (Should be fine for us, but if you're not a fan of raw oysters it
> wouldn't be so good for you.)

I love raw oysters (and cooked oysters come to that; and cabbage ).. But
I like raw ones served on ice slightly chilled so you get the combination
of mouth-sensations (chill, texture, flavour). I'll be interested to hear
how hot-cold and those two flavours works.

Janet.

On 2/16/2012 11:47 AM, Judy Haffner wrote:
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )
>
> Judy
>

Crock pot overnight. Then I wrap in in foil and refrigerate it. I save
the water in a container and put that in the fridge, too.

An hour before dinner, I slice the cold corned beef brisket, heat the
water and cook the cabbage and potatoes in the "dirty" water and add the
sliced meat to heat it up.

The meat slices so much better when cold.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 16 Feb 2012 22:13:02 -0900, (Judy Haffner)
wrote:

>
> Attn. News!
>
> So why didn't you post the whole thing before? Besides what in the heck
> is wrong with using the word fix, or fixing in connection with food
> preparation anyway?
> My hubby always asks me "well, what are you fixing for supper tonight?"
>
> Some really do need to get a life, IMO.
>
It's just the way some people talk in some parts of the country. I
associate it with the South, but we're a mobile society so the
language has migrated.

--
Food is an important part of a balanced diet.

On Fri, 17 Feb 2012 06:01:22 -0500, Nancy Young
> wrote:

>On 2/16/2012 11:26 PM, news wrote:
>> "Judy > wrote in message
>> ...
>>>
>>> Julie Bove:
>>>
>>>> I've never cooked it and doubt I ever will.
>>>> Nobody in this house likes it.
>>>
>>> I'm not trying to be a smart butt, but seriously...is there ANYTHING
>>> you, or anyone in your house actually LIKES, or isn't allergic too?!
>>>
>>> Since I began posting here in mid Sept. most of your posts are very
>>> similar to this one, so it makes me wonder how you even can cook
>>> anything, or what you can even consume?
>
>> Well, it's really annoying how you keep using the words "fix" and "fixing"
>> in regards to food prep, like something is broken. So stop that.
>
>The word fix has more meanings than to repair something.
>
>nancy

Tell me about it... at least 10% of rfc'ers are druggies.

Bob Terwilliger wrote:
>
> I'm going to have piping-hot steamed cabbage with butter and black
> pepper on a Chinese porcelain soup spoon. At the very last instant, the
> diner puts a chilled raw oyster onto the cabbage and eats the cabbage
> and oyster together.

uhhhhh? WTH?

Gary

"sf" > wrote in message
...
> On Thu, 16 Feb 2012 22:13:02 -0900, (Judy Haffner)
> wrote:
>
>>
>> Attn. News!
>>
>> So why didn't you post the whole thing before? Besides what in the heck
>> is wrong with using the word fix, or fixing in connection with food
>> preparation anyway?
>> My hubby always asks me "well, what are you fixing for supper tonight?"
>>
>> Some really do need to get a life, IMO.
>>
> It's just the way some people talk in some parts of the country. I
> associate it with the South, but we're a mobile society so the
> language has migrated.


yep, that's jest what I was fixin to say.

On 2/17/12 6:56 PM, Pico Rico wrote:

>>>
>> It's just the way some people talk in some parts of the country. I
>> associate it with the South, but we're a mobile society so the
>> language has migrated.
>
>
> yep, that's jest what I was fixin to say.

some say "fittin" instead. They are usually the same ones that "axe" you
if you're "fittin" to cook tonight?

On Fri, 17 Feb 2012 19:25:55 -0500, Goomba >
wrote:

>On 2/17/12 6:56 PM, Pico Rico wrote:
>
>>>>
>>> It's just the way some people talk in some parts of the country. I
>>> associate it with the South, but we're a mobile society so the
>>> language has migrated.
>>
>>
>> yep, that's jest what I was fixin to say.
>
>some say "fittin" instead. They are usually the same ones that "axe" you
>if you're "fittin" to cook tonight?

Those are the ones we see here on the news. There's always a
bamblance involved and some fat pig is wondering how she's going to
feed her babies.

Lou

I boil it at first and then use the oven for cooking some fat off.