I promise not to call it prime rib. The local grocery store (Publix)
has standing rib roasts at the meat counter for $6.29/lb. It's been
years since I ordered and made one. I may just have to buy one, even if
I just stash it in the freezer to cook next year. Or cook it and stash
the slices in the freezer.

I'm also thinking of the lovely beef stock I could make from those
roasted bones after cooking the roast. They're not difficult to slice,
down and across the bones. Every time I've cooked standing rib roast
there is always meat left on the bones which greatly enhance the beef stock.

Jill

On Dec 20, 9:12*am, jmcquown > wrote:
> I promise not to call it prime rib. *The local grocery store (Publix)
> has standing rib roasts at the meat counter for $6.29/lb. *It's been
> years since I ordered and made one. *I may just have to buy one, even if
> I just stash it in the freezer to cook next year. *Or cook it and stash
> the slices in the freezer.
>
> I'm also thinking of the lovely beef stock I could make from those
> roasted bones after cooking the roast. *They're not difficult to slice,
> down and across the bones. *Every time I've cooked standing rib roast
> there is always meat left on the bones which greatly enhance the beef stock.
>
> Jill

Jill, try this. My favorite:

http://www.hizzoners.com/recipes/mea...rime-rib-roast

"ImStillMags" > wrote in message
...
> On Dec 20, 9:12 am, jmcquown > wrote:
>> I promise not to call it prime rib. The local grocery store (Publix)
>> has standing rib roasts at the meat counter for $6.29/lb. It's been
>> years since I ordered and made one. I may just have to buy one, even if
>> I just stash it in the freezer to cook next year. Or cook it and stash
>> the slices in the freezer.
>>
>> I'm also thinking of the lovely beef stock I could make from those
>> roasted bones after cooking the roast. They're not difficult to slice,
>> down and across the bones. Every time I've cooked standing rib roast
>> there is always meat left on the bones which greatly enhance the beef
>> stock.
>>
>> Jill
>
> Jill, try this. My favorite:
>
> http://www.hizzoners.com/recipes/mea...rime-rib-roast

Very nice recipe, love the technique. Thanks for the posting.

pavane

On 12/20/2012 12:21 PM, ImStillMags wrote:
> On Dec 20, 9:12 am, jmcquown > wrote:
>> I promise not to call it prime rib. The local grocery store (Publix)
>> has standing rib roasts at the meat counter for $6.29/lb. It's been
>> years since I ordered and made one. I may just have to buy one, even if
>> I just stash it in the freezer to cook next year. Or cook it and stash
>> the slices in the freezer.
>>
>> I'm also thinking of the lovely beef stock I could make from those
>> roasted bones after cooking the roast. They're not difficult to slice,
>> down and across the bones. Every time I've cooked standing rib roast
>> there is always meat left on the bones which greatly enhance the beef stock.
>>
>> Jill
>
> Jill, try this. My favorite:
>
> http://www.hizzoners.com/recipes/mea...rime-rib-roast
>
Thanks! I've always cut slits into the roast and inserted slivers of
garlic all over. Pat the roast well with salt & pepper and turn the
oven on high (500F). Roast for an hour, then turn off the oven. Leave
it, don't open the oven door. Turn it back on a couple of hours later
at 375F and roast for another hour and a half-2 hours (depending on the
weight of the roast). It comes out rare in the middle graduating to
med-rare and then well done on the ends. My mom cut this out of a
newspaper article around 1975. Works every time for a 5-7 lb. standing
rib roast.

Jill

On 12/20/2012 12:12 PM, jmcquown wrote:
> I promise not to call it prime rib. The local grocery store (Publix)
> has standing rib roasts at the meat counter for $6.29/lb. It's been
> years since I ordered and made one. I may just have to buy one, even if
> I just stash it in the freezer to cook next year. Or cook it and stash
> the slices in the freezer.
>
> I'm also thinking of the lovely beef stock I could make from those
> roasted bones after cooking the roast. They're not difficult to slice,
> down and across the bones. Every time I've cooked standing rib roast
> there is always meat left on the bones which greatly enhance the beef
> stock.

Damn! At that price, grab it!

On 12/20/2012 7:53 PM, Christine Dabney wrote:
> On Thu, 20 Dec 2012 19:50:39 -0500, Cheryl >
> wrote:
>
>> On 12/20/2012 12:12 PM, jmcquown wrote:
>>> I promise not to call it prime rib. The local grocery store (Publix)
>>> has standing rib roasts at the meat counter for $6.29/lb.
>>
>> Damn! At that price, grab it!
>
> Sprouts here in town has Prime Rib at about $7+/pound. I looked at
> it today, lusting after it. It was well marbled, vs some of the
> cheaper options at other stores. I like my prime rib well marbled...
>
> Christine
>
Yep, it's usually above $7/lb (closer to $9) so I'll be going into town
tomorrow to buy one. A five pound roast, most likely.

The meat market near the grocery store is selling individual 8 oz.
uncooked beef wellingtons for $15! Each! I love beef wellington but
that is an outrageous price. I'll get so much more out of the rib roast.

Jill

On Thu, 20 Dec 2012 20:16:01 -0500, jmcquown >
wrote:
snip
>The meat market near the grocery store is selling individual 8 oz.
>uncooked beef wellingtons for $15! Each! I love beef wellington but
>that is an outrageous price. I'll get so much more out of the rib roast.
>
>Jill
When I first married, my weekly budget for everything was $15. I
never expected to see cuts of meat at the store priced at over $100.
Janet US

On 12/20/2012 8:39 PM, Janet Bostwick wrote:
> On Thu, 20 Dec 2012 20:16:01 -0500, jmcquown >
> wrote:
> snip
>> The meat market near the grocery store is selling individual 8 oz.
>> uncooked beef wellingtons for $15! Each! I love beef wellington but
>> that is an outrageous price. I'll get so much more out of the rib roast.
>>
>> Jill
> When I first married, my weekly budget for everything was $15. I
> never expected to see cuts of meat at the store priced at over $100.
> Janet US
>
Crazy, isn't it? I'm planning on a 5 lb. rib so that's under $50. I
remember my mom buying flank steak for about 49 cents/lb. and myself for
70 cents/lb. Lucky if I can find it for $8.99/lb these days, which is
why I don't buy it anymore.

The rib roast will be nice. The way I roast it, it's rare in the middle
and graduates to more well done on the ends. I'm not opposed to well
done beef but I prefer rare to med-rare. So I'll chop up some of the
well-done meat and freeze it to add to soup at the last minute later on.
And again, the meaty bones make excellent stock

Jill

On Thu, 20 Dec 2012 20:58:33 -0500, jmcquown >
wrote:

snip
>
>The rib roast will be nice. The way I roast it, it's rare in the middle
>and graduates to more well done on the ends. I'm not opposed to well
>done beef but I prefer rare to med-rare. So I'll chop up some of the
>well-done meat and freeze it to add to soup at the last minute later on.
> And again, the meaty bones make excellent stock
>
>Jill
You've made it sound so good, I just might pick up one of those rib
roasts at Winco and put it in the freezer for later. Christmas Eve is
Manhattan Clam Chowder here, Christmas Day is goose at friends and I
have a ham for New Year's Day. I have no problem with the more
well-done meat as my husband prefers that and I like the more rare.
Janet US

jmcquown wrote:
>
> Crazy, isn't it? I'm planning on a 5 lb. rib so that's under $50.

Burger King is cheaper. Save your money since you will be alone.

On Thu, 20 Dec 2012 09:21:53 -0800 (PST), ImStillMags
> wrote:

>On Dec 20, 9:12*am, jmcquown > wrote:
>> I promise not to call it prime rib. *The local grocery store (Publix)
>> has standing rib roasts at the meat counter for $6.29/lb. *It's been
>> years since I ordered and made one. *I may just have to buy one, even if
>> I just stash it in the freezer to cook next year. *Or cook it and stash
>> the slices in the freezer.
>>
>> I'm also thinking of the lovely beef stock I could make from those
>> roasted bones after cooking the roast. *They're not difficult to slice,
>> down and across the bones. *Every time I've cooked standing rib roast
>> there is always meat left on the bones which greatly enhance the beef stock.
>>
>> Jill
>
>Jill, try this. My favorite:
>
>http://www.hizzoners.com/recipes/mea...rime-rib-roast

That looks wonderful, thanks.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Thu, 20 Dec 2012 18:39:46 -0700, Janet Bostwick
> wrote:



>When I first married, my weekly budget for everything was $15. I
>never expected to see cuts of meat at the store priced at over $100.
>Janet US

I remember those days. $15 would get you a full three paper bags of
stuff. Chicken wings were 5¢ a pound in a big bag so they could get
rid of them. Campbell's tomato soup was 14¢ a can. Ground beef was
from 39¢ to 69¢ depending on grade.

On Sun, 23 Dec 2012 00:56:02 -0500, Ed Pawlowski > wrote:

> Ground beef was
> from 39¢ to 69¢ depending on grade.

I remember ground beef as being 3 lbs for a $1 almost constantly.

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

On 12/23/2012 1:48 AM, The Other Guy wrote:
> On Sun, 23 Dec 2012 00:56:02 -0500, Ed Pawlowski > wrote:
>
>
>>> When I first married, my weekly budget for everything was $15. I
>>> never expected to see cuts of meat at the store priced at over $100.
>>> Janet US
>>
>> I remember those days. $15 would get you a full three paper bags of
>> stuff. Chicken wings were 5¢ a pound in a big bag so they could get
>> rid of them. Campbell's tomato soup was 14¢ a can. Ground beef was
>>from 39¢ to 69¢ depending on grade.
>
> Gas was 30 cents a gallon, and wages were $2 an hour.
>

1965 I started working in a grocery store. My first job was re-price
the 5 pound bags of sugar from 39 cents to 42 cents. (back in the days
when everything had a price sticker). I was paid $1.25 an hour.

Shortly after that I began driving and gas was 25 cents a gallon. A
dollars worth would last a long time in my Volkswagon!

George L

On 12/21/2012 11:34 AM, Gary wrote:
> jmcquown wrote:
>>
>> Crazy, isn't it? I'm planning on a 5 lb. rib so that's under $50.
>
> Burger King is cheaper. Save your money since you will be alone.
>
Goofy! I could (but won't) be stocking the freezer with food from
the Burger King drive-thru!

Jill

On 12/20/2012 7:53 PM, Christine Dabney wrote:
> On Thu, 20 Dec 2012 19:50:39 -0500, Cheryl >
> wrote:
>
>> On 12/20/2012 12:12 PM, jmcquown wrote:
>>> I promise not to call it prime rib. The local grocery store (Publix)
>>> has standing rib roasts at the meat counter for $6.29/lb.
>>
>> Damn! At that price, grab it!
>
> Sprouts here in town has Prime Rib at about $7+/pound. I looked at
> it today, lusting after it. It was well marbled, vs some of the
> cheaper options at other stores. I like my prime rib well marbled...
>
> Christine
>
Chris, it has been many years since I splurged on this sort of thing.
Even on sale it's still expensive, but I will get a *lot* of meals out
of it. (Bless the freezer!) The roast I got is nicely marbled but not
overly fatty.

Jill

jmcquown wrote:
>
> On 12/21/2012 11:34 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> Crazy, isn't it? I'm planning on a 5 lb. rib so that's under $50.
> >
> > Burger King is cheaper. Save your money since you will be alone.
> >
> Goofy! I could (but won't) be stocking the freezer with food from
> the Burger King drive-thru!
>
> Jill

I might have said here before? One year McDonalds were selling hamburgers
for only 25 cents each....it was some anniversary sale.

I bought a few the first day and experimented to see if they froze well.
They did. So the next time I went there, I bought 40 of them....only $10
plus tax. I took them home and froze them 2 at a time in baggies. Later
on, microwaved, they were just as tasty as fresh cooked. I also added some
mustard and extra pickles to them. YUM

I did this a few times while the sale lasted. I wish they would do that
again. heheh

On Sun, 23 Dec 2012 08:52:53 -0500, jmcquown >
wrote:

>On 12/20/2012 7:53 PM, Christine Dabney wrote:
>> On Thu, 20 Dec 2012 19:50:39 -0500, Cheryl >
>> wrote:
>>
>>> On 12/20/2012 12:12 PM, jmcquown wrote:
>>>> I promise not to call it prime rib. The local grocery store (Publix)
>>>> has standing rib roasts at the meat counter for $6.29/lb.
>>>
>>> Damn! At that price, grab it!
>>
>> Sprouts here in town has Prime Rib at about $7+/pound. I looked at
>> it today, lusting after it. It was well marbled, vs some of the
>> cheaper options at other stores. I like my prime rib well marbled...
>>
>> Christine
>>
>Chris, it has been many years since I splurged on this sort of thing.
>Even on sale it's still expensive, but I will get a *lot* of meals out
>of it. (Bless the freezer!) The roast I got is nicely marbled but not
>overly fatty.
>
>Jill

Must have a surplus of beef up here in the Great White North.
Two of the big local supermarkets have prime ribs on sale this week.
One at $3.88/lb. and the other is undercutting them at $3.77/lb.
I think I might just pick one up, maybe even two ;-).

Ross.

On 12/23/2012 11:00 AM, Ross@home wrote:
> On Sun, 23 Dec 2012 08:52:53 -0500, jmcquown >
> wrote:
>
>> On 12/20/2012 7:53 PM, Christine Dabney wrote:
>>> On Thu, 20 Dec 2012 19:50:39 -0500, Cheryl >
>>> wrote:
>>>
>>>> On 12/20/2012 12:12 PM, jmcquown wrote:
>>>>> I promise not to call it prime rib. The local grocery store (Publix)
>>>>> has standing rib roasts at the meat counter for $6.29/lb.
>>>>
>>>> Damn! At that price, grab it!
>>>
>>> Sprouts here in town has Prime Rib at about $7+/pound. I looked at
>>> it today, lusting after it. It was well marbled, vs some of the
>>> cheaper options at other stores. I like my prime rib well marbled...
>>>
>>> Christine
>>>
>> Chris, it has been many years since I splurged on this sort of thing.
>> Even on sale it's still expensive, but I will get a *lot* of meals out
>> of it. (Bless the freezer!) The roast I got is nicely marbled but not
>> overly fatty.
>>
>> Jill
>
> Must have a surplus of beef up here in the Great White North.
> Two of the big local supermarkets have prime ribs on sale this week.
> One at $3.88/lb. and the other is undercutting them at $3.77/lb.
> I think I might just pick one up, maybe even two ;-).
>
> Ross.
>
Sounds like a great deal! If you have room to freeze one or two (if you
don't feel like cooking one or the other right away) I'd go for a deal
like that.

Jill

On 12/23/2012 11:00 AM, Ross@home wrote:

> Must have a surplus of beef up here in the Great White North.
> Two of the big local supermarkets have prime ribs on sale this week.
> One at $3.88/lb. and the other is undercutting them at $3.77/lb.
> I think I might just pick one up, maybe even two ;-).

I would, at that price! To me, they are so versatile, you can
make a lot of great things with the leftovers. Given a choice
of leftover turkey and leftover rib roast, it's no contest to me.

nancy

On Sun, 23 Dec 2012 07:00:07 -0600, George Leppla
> wrote:

>On 12/23/2012 1:48 AM, The Other Guy wrote:
>> On Sun, 23 Dec 2012 00:56:02 -0500, Ed Pawlowski > wrote:
>>
>>
>>>> When I first married, my weekly budget for everything was $15. I
>>>> never expected to see cuts of meat at the store priced at over $100.
>>>> Janet US
>>>
>>> I remember those days. $15 would get you a full three paper bags of
>>> stuff. Chicken wings were 5¢ a pound in a big bag so they could get
>>> rid of them. Campbell's tomato soup was 14¢ a can. Ground beef was
>>>from 39¢ to 69¢ depending on grade.
>>
>> Gas was 30 cents a gallon, and wages were $2 an hour.
>>
>
>1965 I started working in a grocery store. My first job was re-price
>the 5 pound bags of sugar from 39 cents to 42 cents. (back in the days
>when everything had a price sticker). I was paid $1.25 an hour.

What, no rubber stamp with purple ink? I remember sugar at 5 lbs/19¢.
I delivered groceries by bicycle for Brooklyn's mom n' pops wnen I was
10 years old. There were no supermarkets then. My only pay was tips.

>Shortly after that I began driving and gas was 25 cents a gallon.

In 1964 in southern CA gas cost 9¢ a gallon... you handed the
attendant a buck and said fill it up, you got change back. Meanwhile
they checked your oil, water, tires, and washed your windshield... you
got double plaid stamps and a free steak knife. In Southern CA there
was a gasateria on every corner, price wars were the norm. Hooters
wasn't first to feature scantilly clad big bosomed gals, ESSO was.

On Sat, 22 Dec 2012 23:59:31 -0800, sf > wrote:

>On Sun, 23 Dec 2012 00:56:02 -0500, Ed Pawlowski > wrote:
>
>> Ground beef was
>> from 39¢ to 69¢ depending on grade.
>
>I remember ground beef as being 3 lbs for a $1 almost constantly.

In 1964 in Los Angeles ground beef cost the same as whole chickens,
19¢/lb. We budgeted $15 a week for groceries for the three of us, we
could never spend it all. At least once a week we treated ourselves
to a meal out, either LA's China town or Cantor's Deli, a buck covered
the tab and the tip... and they served more than we could eat, we
brought enough home for lunch the next day. Back then good food was
cheap and plentiful, the wealthy ate no better than the working stiff.
At that time my only income for over a year was a small check while
going to school on the GI Bill, we lived very well. A very nice 2 BR
apt on Formosa St in Hollywood cost $55/mo including utilites. We
were able to afford two cars but mostly we could walk to everything
from that location.

On 12/23/2012 1:31 PM, The Other Guy wrote:
> On Sun, 23 Dec 2012 12:19:33 -0500, Nancy Young <replyto@inemail>
> wrote:

>> I would, at that price! To me, they are so versatile, you can
>> make a lot of great things with the leftovers. Given a choice
>> of leftover turkey and leftover rib roast, it's no contest to me.
>
> Exactly! At THAT price, I'd have bought 3 or 4, instead of 2.
>
> I got 2, 1 for Christmas, and the other for my birthday
> in early March.
>
> After that, I'll stock up on corned beef as it's usually
> on sale then.

I can never find those great sales on corned beef after St. Paddy's
Day. If I did, I'd stock up on those, too, for sure.

nancy

On 12/23/2012 3:06 PM, The Other Guy wrote:
> On Sun, 23 Dec 2012 14:57:06 -0500, Nancy Young <replyto@inemail>
> wrote:
>
>> I can never find those great sales on corned beef after St. Paddy's
>> Day. If I did, I'd stock up on those, too, for sure.
>
> Here in SoCal, regular price is $3 a pound or more (LOTS more in some
> cases). The week before St. Pats, it can be 50 cents a pound, and if
> the Moon and Sun align just right, even less.

I always hear about those deals, but I never see anything
like that where I live. It does go on sale but it is still kind
of pricey.

nancy

On Thursday, December 20, 2012 7:58:33 PM UTC-6, jmcquown wrote:
> On 12/20/2012 8:39 PM, Janet Bostwick wrote:
>
> > On Thu, 20 Dec 2012 20:16:01 -0500, jmcquown >
>
> > wrote:
>
> > snip
>
> >> The meat market near the grocery store is selling individual 8 oz.
>
> >> uncooked beef wellingtons for $15! Each! I love beef wellington but
>
> >> that is an outrageous price. I'll get so much more out of the rib roast.
>
> >>
>
> >> Jill
>
> > When I first married, my weekly budget for everything was $15. I
>
> > never expected to see cuts of meat at the store priced at over $100.
>
> > Janet US
>
> >
>
> Crazy, isn't it? I'm planning on a 5 lb. rib so that's under $50. I
>
> remember my mom buying flank steak for about 49 cents/lb. and myself for
>
> 70 cents/lb. Lucky if I can find it for $8.99/lb these days, which is
>
> why I don't buy it anymore.
>
>
>
> The rib roast will be nice. The way I roast it, it's rare in the middle
>
> and graduates to more well done on the ends. I'm not opposed to well
>
> done beef but I prefer rare to med-rare. So I'll chop up some of the
>
> well-done meat and freeze it to add to soup at the last minute later on.
>
> And again, the meaty bones make excellent stock
>
I like beef very well done on the outside, and very rare in the center. Cooked so that you get every gradation of doneness.

> Jill

--Bryan

"sf" > wrote in message
...
> On Sun, 23 Dec 2012 00:56:02 -0500, Ed Pawlowski > wrote:
>
>> Ground beef was
>> from 39¢ to 69¢ depending on grade.
>
> I remember ground beef as being 3 lbs for a $1 almost constantly.

Yep, and 4 loaves of bread for $1 too.

Cheri

On Sun, 23 Dec 2012 13:47:10 -0800 (PST), Bryan
> wrote:

> I like beef very well done on the outside, and very rare in the center. Cooked so that you get every gradation of doneness.
>
> --Bryan

I like that graduation of doneness too and cringe when someone posts a
picture of rare all the way through. <shiver>

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

"sf" > wrote in message
...
> On Sun, 23 Dec 2012 13:47:10 -0800 (PST), Bryan
> > wrote:
>
>> I like beef very well done on the outside, and very rare in the center.
>> Cooked so that you get every gradation of doneness.
>>
>> --Bryan
>
> I like that graduation of doneness too and cringe when someone posts a
> picture of rare all the way through. <shiver>

I like fairly rare meat, but I was watching Nigella Lawson making Prime Rib
with Port and Stilton gravy. When she carved it to serve, it looked
completely raw, stomach turning raw. I hate that too.

Cheri

"Pico Rico" > wrote in message
...

> hey, a brand new big old Buick for $4300 off the lot!
>
> With this good of a memory, I hate buying anything anymore!

LOL, you and me both.

Cheri

On 12/23/2012 4:05 PM, Nancy Young wrote:
> On 12/23/2012 3:06 PM, The Other Guy wrote:
>> On Sun, 23 Dec 2012 14:57:06 -0500, Nancy Young <replyto@inemail>
>> wrote:
>>
>>> I can never find those great sales on corned beef after St. Paddy's
>>> Day. If I did, I'd stock up on those, too, for sure.
>>
>> Here in SoCal, regular price is $3 a pound or more (LOTS more in some
>> cases). The week before St. Pats, it can be 50 cents a pound, and if
>> the Moon and Sun align just right, even less.
>
> I always hear about those deals, but I never see anything
> like that where I live. It does go on sale but it is still kind
> of pricey.
>
> nancy
>
I never see those great deals, either. It's a shame because I love
corned beef but I wind up only buying it once a year due to the price.

Jill

On 12/24/2012 8:46 AM, jmcquown wrote:
> On 12/23/2012 4:05 PM, Nancy Young wrote:

>> I always hear about those deals, but I never see anything
>> like that where I live. It does go on sale but it is still kind
>> of pricey.

> I never see those great deals, either. It's a shame because I love
> corned beef but I wind up only buying it once a year due to the price.

You do get a number of meals out of a corned beef, it's not too
much if you look at it that way. I just don't get the urge to
stock up when they are, I don't know, $13 apiece.

But now I've got the craving, maybe I'll pick one up soon.

nancy

"Nancy Young" <replyto@inemail> wrote in message
...
> On 12/24/2012 8:46 AM, jmcquown wrote:
>> On 12/23/2012 4:05 PM, Nancy Young wrote:
>
>>> I always hear about those deals, but I never see anything
>>> like that where I live. It does go on sale but it is still kind
>>> of pricey.
>
>> I never see those great deals, either. It's a shame because I love
>> corned beef but I wind up only buying it once a year due to the price.
>
> You do get a number of meals out of a corned beef, it's not too
> much if you look at it that way. I just don't get the urge to
> stock up when they are, I don't know, $13 apiece.
>
> But now I've got the craving, maybe I'll pick one up soon.

Corned beef as you describe is unknown to me. The only stuff I know is
canned I would love to try corning beef, but I believe you buy it ready
prepared?

--
--
http://www.shop.helpforheroes.org.uk/

On 12/24/2012 10:59 AM, Ophelia wrote:

> Corned beef as you describe is unknown to me. The only stuff I know is
> canned I would love to try corning beef, but I believe you buy it
> ready prepared?
>
I haven't tried this recipe, but it sounds right -

<http://www.simplyrecipes.com/recipes/home_cured_corned_beef/>

And yes, US corned beef is generally purchased ready-to-cook. The
UK-type tinned stuff is also available.

"S Viemeister" > wrote in message
...
> On 12/24/2012 10:59 AM, Ophelia wrote:
>
>> Corned beef as you describe is unknown to me. The only stuff I know is
>> canned I would love to try corning beef, but I believe you buy it
>> ready prepared?
>>
> I haven't tried this recipe, but it sounds right -
>
> <http://www.simplyrecipes.com/recipes/home_cured_corned_beef/>
>
> And yes, US corned beef is generally purchased ready-to-cook. The UK-type
> tinned stuff is also available.

Thank you for that. We can't get sodium nitrate here. I have a large bag of
something called Prontocure but I am not sure how to use it. I searched on
it and it is E252 - potassium nitrate, E250 - Sodium nitrite. BUT I don't
know how to use it, so if anyone can help I would be very grateful!
--
--
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"Ophelia" > wrote in message
...
>
>
> "S Viemeister" > wrote in message
> ...
>> On 12/24/2012 10:59 AM, Ophelia wrote:
>>
>>> Corned beef as you describe is unknown to me. The only stuff I know is
>>> canned I would love to try corning beef, but I believe you buy it
>>> ready prepared?
>>>
>> I haven't tried this recipe, but it sounds right -
>>
>> <http://www.simplyrecipes.com/recipes/home_cured_corned_beef/>
>>
>> And yes, US corned beef is generally purchased ready-to-cook. The UK-type
>> tinned stuff is also available.
>
> Thank you for that. We can't get sodium nitrate here. I have a large bag
> of something called Prontocure but I am not sure how to use it. I
> searched on it and it is E252 - potassium nitrate, E250 - Sodium nitrite.
> BUT I don't know how to use it, so if anyone can help I would be very
> grateful!

Ahh I ought to clarify, it wasn't bought here, it was gift from a Canadian!

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On 12/24/2012 10:59 AM, Ophelia wrote:
>
>
> "Nancy Young" <replyto@inemail> wrote

>> You do get a number of meals out of a corned beef, it's not too
>> much if you look at it that way. I just don't get the urge to
>> stock up when they are, I don't know, $13 apiece.
>>
>> But now I've got the craving, maybe I'll pick one up soon.
>
> Corned beef as you describe is unknown to me. The only stuff I know is
> canned I would love to try corning beef, but I believe you buy it
> ready prepared?

Yup, already corned. I know some people do corn a brisket themselves,
but it's not something I've done.

I've never bought it canned.

nancy

"Nancy Young" > wrote in message
.com...
> On 12/24/2012 10:59 AM, Ophelia wrote:
>>
>>
>> "Nancy Young" <replyto@inemail> wrote
>
>>> You do get a number of meals out of a corned beef, it's not too
>>> much if you look at it that way. I just don't get the urge to
>>> stock up when they are, I don't know, $13 apiece.
>>>
>>> But now I've got the craving, maybe I'll pick one up soon.
>>
>> Corned beef as you describe is unknown to me. The only stuff I know is
>> canned I would love to try corning beef, but I believe you buy it
>> ready prepared?
>
> Yup, already corned. I know some people do corn a brisket themselves,
> but it's not something I've done.
>
> I've never bought it canned.

Well. being canned it is soft and very salty. You can't really cook it
(would be like trying to cook spam I suppose) I would like to try the real
thing.

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On 12/24/2012 11:41 AM, Ophelia wrote:

>> Thank you for that. We can't get sodium nitrate here. I have a large
>> bag of something called Prontocure but I am not sure how to use it. I
>> searched on it and it is E252 - potassium nitrate, E250 - Sodium
>> nitrite. BUT I don't know how to use it, so if anyone can help I would
>> be very grateful!
>
> Ahh I ought to clarify, it wasn't bought here, it was gift from a Canadian!
>
Perhaps this will help? It's for bacon, not beef, but I doubt that makes
much difference.

<http://imageshack.us/photo/my-images/219/screenhunter13or.png/>

On 12/24/2012 12:03 PM, Ophelia wrote:

> Well. being canned it is soft and very salty. You can't really cook it
> (would be like trying to cook spam I suppose) I would like to try the
> real thing.
>
There's really no comparison. Very distant cousins. They're both beef,
and they're both salty, with spices.

"S Viemeister" > wrote in message
...
> On 12/24/2012 11:41 AM, Ophelia wrote:
>
>>> Thank you for that. We can't get sodium nitrate here. I have a large
>>> bag of something called Prontocure but I am not sure how to use it. I
>>> searched on it and it is E252 - potassium nitrate, E250 - Sodium
>>> nitrite. BUT I don't know how to use it, so if anyone can help I would
>>> be very grateful!
>>
>> Ahh I ought to clarify, it wasn't bought here, it was gift from a
>> Canadian!
>>
> Perhaps this will help? It's for bacon, not beef, but I doubt that makes
> much difference.
>
> <http://imageshack.us/photo/my-images/219/screenhunter13or.png/>

Thank you, I will have a look at that.


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