It's nearly St. Patrick's Day in the US. March 17th. I bought a small
corned beef brisket a week ago and put it in the freezer. (I never find
those great "deals" everyone talks about, either before or after St.
Patrick's Day). I love corned beef brisket.

Cabbage is a given. And small potatoes. I might even bake some soda
bread to go along with it.

Anyone have plans for a St. Patrick's Day meal?

Jill

On Thursday, March 7, 2013 6:50:29 PM UTC-6, jmcquown wrote:
> It's nearly St. Patrick's Day in the US. March 17th. I bought a small
>
> corned beef brisket a week ago and put it in the freezer. (I never find
>
> those great "deals" everyone talks about, either before or after St.
>
> Patrick's Day). I love corned beef brisket.
>
> Cabbage is a given. And small potatoes. I might even bake some soda
>
> bread to go along with it.
>
I have an aversion to cabbage, but love corned beef.

I used to make a luck of the Irish stew that was basically just lamb
and potatoes with a very small amount of onion, black pepper and oregano.
The idea was, you were lucky that it had any lamb at all.
You were lucky it had any potatoes too.
http://en.wikipedia.org/wiki/Great_F...29#Ottoman_aid
>
> Jill

--Bryan

On Thu, 07 Mar 2013 19:50:29 -0500, jmcquown >
wrote:

>It's nearly St. Patrick's Day in the US. March 17th. I bought a small
>corned beef brisket a week ago and put it in the freezer. (I never find
>those great "deals" everyone talks about, either before or after St.
>Patrick's Day). I love corned beef brisket.
>
>Cabbage is a given. And small potatoes. I might even bake some soda
>bread to go along with it.
>
>Anyone have plans for a St. Patrick's Day meal?

There were corned beef briskets on sale at Walmart last week, I'm
still thinking about it. But you didn't need to freze yours, it's
already preserved in brine, all you needed to do is keep it in the
fridge, same as they would at the store. I may still buy some, I
usually cook 4-5, I couldn't be bothered with just one, I can eat
corned beef all week.

jmcquown wrote:
> It's nearly St. Patrick's Day in the US. March 17th. I bought a
> small corned beef brisket a week ago and put it in the freezer. (I
> never find those great "deals" everyone talks about, either before or
> after St. Patrick's Day). I love corned beef brisket.
>
> Cabbage is a given. And small potatoes. I might even bake some soda
> bread to go along with it.
>
> Anyone have plans for a St. Patrick's Day meal?
>
> Jill

My goal is to use the green shamrock paper plates that have been sitting in
my cupboard for the last many years. Seems that date always fell on a day
when Angela had dance at dinner time or on a day when we went out to eat.
Not really planning any special foods though. Neither of us are big on
Irish food.

On 3/7/2013 10:05 PM, Julie Bove wrote:
> jmcquown wrote:
>> It's nearly St. Patrick's Day in the US. March 17th. I bought a
>> small corned beef brisket a week ago and put it in the freezer. (I
>> never find those great "deals" everyone talks about, either before or
>> after St. Patrick's Day). I love corned beef brisket.
>>
>> Cabbage is a given. And small potatoes. I might even bake some soda
>> bread to go along with it.
>>
>> Anyone have plans for a St. Patrick's Day meal?
>>
>> Jill
>
> My goal is to use the green shamrock paper plates that have been sitting in
> my cupboard for the last many years. Seems that date always fell on a day
> when Angela had dance at dinner time or on a day when we went out to eat.
> Not really planning any special foods though. Neither of us are big on
> Irish food.
>
>
Corned beef brisket isn't Irish.

Jill

jmcquown > wrote:
> On 3/7/2013 10:05 PM, Julie Bove wrote:
>> jmcquown wrote:
>>> It's nearly St. Patrick's Day in the US. March 17th. I bought a
>>> small corned beef brisket a week ago and put it in the freezer. (I
>>> never find those great "deals" everyone talks about, either before or
>>> after St. Patrick's Day). I love corned beef brisket.
>>>
>>> Cabbage is a given. And small potatoes. I might even bake some soda
>>> bread to go along with it.
>>>
>>> Anyone have plans for a St. Patrick's Day meal?
>>>
>>> Jill
>>
>> My goal is to use the green shamrock paper plates that have been sitting in
>> my cupboard for the last many years. Seems that date always fell on a day
>> when Angela had dance at dinner time or on a day when we went out to eat.
>> Not really planning any special foods though. Neither of us are big on
>> Irish food.
>>
>>
> Corned beef brisket isn't Irish.
>
> Jill

I'm getting Hungary for pork, sauerkraut, potatoes myself. I don't think
it's Irish.

Greg

Julie Bove wrote:
>
> Neither of us are big on Irish food.

;-D

"jmcquown" > wrote in message
...
> On 3/7/2013 10:05 PM, Julie Bove wrote:
>> jmcquown wrote:
>>> It's nearly St. Patrick's Day in the US. March 17th. I bought a
>>> small corned beef brisket a week ago and put it in the freezer. (I
>>> never find those great "deals" everyone talks about, either before or
>>> after St. Patrick's Day). I love corned beef brisket.
>>>
>>> Cabbage is a given. And small potatoes. I might even bake some soda
>>> bread to go along with it.
>>>
>>> Anyone have plans for a St. Patrick's Day meal?
>>>
>>> Jill
>>
>> My goal is to use the green shamrock paper plates that have been sitting
>> in
>> my cupboard for the last many years. Seems that date always fell on a
>> day
>> when Angela had dance at dinner time or on a day when we went out to eat.
>> Not really planning any special foods though. Neither of us are big on
>> Irish food.
>>
>>
> Corned beef brisket isn't Irish.

? But I though that is what you are having for St Patrick's day??
--
--
http://www.helpforheroes.org.uk/shop/

"Sqwertz" > wrote in message
...
> I am ready for St Patrick's Day. I've been waiting a year to use
> these:
>
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> (excuse me for not doing my hair beforehand - deal with it)

Aww doesn't the top of your head look cute <g>

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

On 3/8/2013 3:46 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 3/7/2013 10:05 PM, Julie Bove wrote:
>>> jmcquown wrote:
>>>> It's nearly St. Patrick's Day in the US. March 17th. I bought a
>>>> small corned beef brisket a week ago and put it in the freezer. (I
>>>> never find those great "deals" everyone talks about, either before or
>>>> after St. Patrick's Day). I love corned beef brisket.
>>>>
>>>> Cabbage is a given. And small potatoes. I might even bake some soda
>>>> bread to go along with it.
>>>>
>>>> Anyone have plans for a St. Patrick's Day meal?
>>>>
>>>> Jill
>>>
>>> My goal is to use the green shamrock paper plates that have been
>>> sitting in
>>> my cupboard for the last many years. Seems that date always fell on
>>> a day
>>> when Angela had dance at dinner time or on a day when we went out to
>>> eat.
>>> Not really planning any special foods though. Neither of us are big on
>>> Irish food.
>>>
>>>
>> Corned beef brisket isn't Irish.
>
> ? But I though that is what you are having for St Patrick's day??

It's a traditional dish on St. Patrick's Day in the US, popularized by
Irish Americans, yes. But I'm given to understand it's not a
traditional dish *in* Ireland. Someone will correct me if I'm wrong.

Jill

On 3/7/2013 11:34 PM, Gary wrote:
> Julie Bove wrote:
>>
>> Neither of us are big on Irish food.
>
> ;-D
>
She should get take-out from one of those Mexican restaurants and serve
it on the shamrock paper plates.

Jill

"jmcquown" > wrote in message
...
> On 3/7/2013 11:34 PM, Gary wrote:
>> Julie Bove wrote:
>>>
>>> Neither of us are big on Irish food.
>>
>> ;-D
>>
> She should get take-out from one of those Mexican restaurants and serve it
> on the shamrock paper plates.

No. We don't get take out.

On 3/8/2013 10:40 AM, Sqwertz wrote:
> On Fri, 8 Mar 2013 08:48:06 -0000, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> I am ready for St Patrick's Day. I've been waiting a year to use
>>> these:
>>>
>>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>>
>>> (excuse me for not doing my hair beforehand - deal with it)
>>
>> Aww doesn't the top of your head look cute <g>
>
> Proof that I still have all my hair and that it's not greying.
>
> -sw
>
LOL! All, but thinning a bit

Jill

On 08/03/2013 11:02 AM, jmcquown wrote:

>
> The review of that book says "Dismissing corned beef and cabbage as a
> New World dish, McCormick serves up colcannon as "Ireland's true
> national dish,"
>
> So does he mean it's an old world dish or not the likely thing to be
> served?
>



Ever wonder about national dishes that no one eats?
Part of my family heritage is Irish, but I can't say that anything
served in our house was billed as being Irish, with the exception of
corned beef, cabbage and potatoes on St. Patrick's Day.

I was thinking about haggis. There are Scottish groups that make a big
deal of cooking up haggis on Robbie Burns Day, and some people actually
try it. Most Scots that I know have no use for haggis, and I don't know
any who actually eat it at any other time.

"Sqwertz" > wrote in message
...
> On Fri, 8 Mar 2013 08:48:06 -0000, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> I am ready for St Patrick's Day. I've been waiting a year to use
>>> these:
>>>
>>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>>
>>> (excuse me for not doing my hair beforehand - deal with it)
>>
>> Aww doesn't the top of your head look cute <g>
>
> Proof that I still have all my hair and that it's not greying.

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

jmcquown wrote:

> Anyone have plans for a St. Patrick's Day meal?

For me, the usual -- grab a couple of drunken Micks and string 'em up.

Dave Smith wrote:
>
> I was thinking about haggis. There are Scottish groups that make a big
> deal of cooking up haggis on Robbie Burns Day, and some people actually
> try it. Most Scots that I know have no use for haggis, and I don't know
> any who actually eat it at any other time.

I think certain disgusting foods are seen as
national foods precisely because they are
disgusting. Like rotten shark in Iceland.
You prove your Icelandicness by eating the
rotten shark and pretending to like it.

On 3/8/2013 11:08 AM, Dave Smith wrote:

> Ever wonder about national dishes that no one eats?
> Part of my family heritage is Irish, but I can't say that anything
> served in our house was billed as being Irish, with the exception of
> corned beef, cabbage and potatoes on St. Patrick's Day.
>
> I was thinking about haggis. There are Scottish groups that make a big
> deal of cooking up haggis on Robbie Burns Day, and some people actually
> try it. Most Scots that I know have no use for haggis, and I don't know
> any who actually eat it at any other time.
>
I used to sometimes have haggis, tatties, and neeps for lunch in the
Woolworth cafeteria in Edinburgh. It was quite popular.

I'm thinking that corned beef goes on sale. I will buy a few and freeze
them to make into pastrami on my smoker.

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

On 08/03/2013 11:35 AM, Mark Thorson wrote:
> Dave Smith wrote:
>>
>> I was thinking about haggis. There are Scottish groups that make a big
>> deal of cooking up haggis on Robbie Burns Day, and some people actually
>> try it. Most Scots that I know have no use for haggis, and I don't know
>> any who actually eat it at any other time.
>
> I think certain disgusting foods are seen as
> national foods precisely because they are
> disgusting. Like rotten shark in Iceland.
> You prove your Icelandicness by eating the
> rotten shark and pretending to like it.
>


There is that to it. My son's former girlfriend's father was Icelandic.
She went on some sort of student exchange there and was fed that crap.
She could not get it past her nose. A couple years ago when were were
in Sweden at Midsummer our hostess had at least a half dozen types of
herring. Her sister pointed out the types I would like, pointed to one
and said she would not recommend that one, and another that she told me
to avoid. Then there is the surstromming crap... fermented herring. I
have seen several videos of people opening up cans of it.... outside,
and trying to eat it. Many cannot get it into their mouths, and some
that do manage to actually taste it end up puking.

Just for giggles I googled a Dublin restaurant menu which does indeed
have corned beef on the menu as well as other "irish" foods:

http://www.boxtyhouse.ie/menus/a_la_carte_eng.pdf

I grew up in a strongly german heritage area and never ever had/saw
corned beef-we all considered it to be an irish food. I now live in an
irish/czech area and corned beef is everywhere. I have tried it, don't
like it. I do like cabbage though. Mom cooked "regular" beef and cabbage
which was very good.

Here is a cabbage recipe posted by Florentine in a webtv cooking group
that sounds quite good:

Baked Cabbage

1 med. head cabbage

3 T. butter

salt and pepper

1 1/2 C. grated cheese (white American)

3 T. flour

1 1/2 C. milk

bread crumbs

Cut cabbage into bite-size pieces. Steam in salt water about 10 minutes.
Drain. put in casserole dish. Add grated cheese, salt and pepper. Make
white sauce with flour, butter and milk. Pour sauce over cabbage. Top
with bread crumbs. Bake 350º for 20 minutes.

jmcquown > wrote:
> It's nearly St. Patrick's Day in the US. March 17th. I bought a small
> corned beef brisket a week ago and put it in the freezer. (I never find
> those great "deals" everyone talks about, either before or after St.
> Patrick's Day). I love corned beef brisket.
>
> Cabbage is a given. And small potatoes. I might even bake some soda
> bread to go along with it.
>
> Anyone have plans for a St. Patrick's Day meal?
>
> Jill

Today at the grocery I picked up a coffee cake. It was green and looked
delicious.
I have had various types like walnut, etc. After dinner, to my amazement,
found out it was pistachio. OMG ! Great.

Greg

In article >,
Bryan > wrote:

> I have an aversion to cabbage, but love corned beef.

If your aversion is to both raw and cooked cabbage, that's the way it
is. If your aversion is to cooked cabbage, cook it less. I drop raw
cabbage quarters onto corned beef or even New England boiled dinner
about twenty minutes before the meal is done.
When twenty minutes are up, coarsely chop the cabbage and serve in a
bowl, tossed with vinegar, oil, salt and pepper.
If cabbage starts to stink up the joint, it's way past its "serve
before" time IMO. If you don't like cabbage in any form, this post is
moot.
2 cents.

leo

"Leonard Blaisdell" > wrote in message
...
> In article >,
> Bryan > wrote:
>
>> I have an aversion to cabbage, but love corned beef.
>
> If your aversion is to both raw and cooked cabbage, that's the way it
> is. If your aversion is to cooked cabbage, cook it less. I drop raw
> cabbage quarters onto corned beef or even New England boiled dinner
> about twenty minutes before the meal is done.
> When twenty minutes are up, coarsely chop the cabbage and serve in a
> bowl, tossed with vinegar, oil, salt and pepper.
> If cabbage starts to stink up the joint, it's way past its "serve
> before" time IMO. If you don't like cabbage in any form, this post is
> moot.
> 2 cents.
>
> leo

I can eat a small amount of cabbage in a soup. But I don't like it any
other way cooked. Had a neighbor who used to cook the stuff every Friday
and the aroma wafted into my apartment. Ick!

On Fri, 08 Mar 2013 20:32:24 -0500, Susan > wrote:

> I was referring to hot dogs when I said soft and squishy. Think tubing
> stuffed with shredded and wet cardboard, no pop when you bit it, just
> mushy collapse.

The traditional pop has nothing to do with the filling, the "skin"
(sheep's intestine casing) makes it go pop.
>
> I never had their bacon.


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

On Thu, 7 Mar 2013 17:38:12 -0800 (PST), Bryan
> wrote:

> I have an aversion to cabbage

I did too, but I discovered that I really like it roasted and after
eating it that way for a few years - I can tolerate it other ways now.

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

On 3/7/2013 7:50 PM, jmcquown wrote:

> It's nearly St. Patrick's Day in the US. March 17th. I bought a small
> corned beef brisket a week ago and put it in the freezer. (I never find
> those great "deals" everyone talks about, either before or after St.
> Patrick's Day). I love corned beef brisket.
>
> Cabbage is a given. And small potatoes. I might even bake some soda
> bread to go along with it.
>
> Anyone have plans for a St. Patrick's Day meal?
>

I bought two corned beef briskets - one for next weekend and one for the
freezer. As much as I love cruciferous vegetables, I can only tolerate
a small amount at a time so I'm going to roast just a quarter of a head
of cabbage.

My mom makes awesome soda bread but I don't think she puts seeds in it
anymore due to the same problem you have.

x-noa-archive: yes

On 3/11/2013 11:32 PM, Jean B. wrote:

> I have the book. What precisely do you want? The prose surrounding
> corned beef and cabbage?
>

I think the question was about how far back the dish goes as a
traditional Irish food.

I do recall that particular recipe was outstanding.

Susan

On 12/03/2013 10:35 AM, Susan wrote:

>
> I think the question was about how far back the dish goes as a
> traditional Irish food.

That's a good question in this day and age. Look at some of the foods
that some cultures are known for these days that are imports from other
cultures. I have to wonder about the typical European fare before they
started exploring and discovering new foods and spices. Hot peppers,
potatoes, corn, and tomatoes all came from south and central America.
Pasta was an idea brought back from Asia. Italian food is completely
different now than it was 500 years ago. People in the British Isles
ate a lot of grains and root vegetables.

The Irish are famous for their potatoes, but, as per above, they were
imported from the new world in the 16th century.



>

sqwishy redundified:

> $20 bucks

At least you didn't say "buck's".

Julie Bove wrote:
>
> No. We don't get take out.

I rarely enjoy eating at restaurants. (Can you guess I'm not married?
heheh) I'd rather cook at home but when eating restaurant food, I much
prefer take-out to eat in the comfort of my own home (while reading a book
or watching a good tv show).

G.

Sqwertz wrote:
> On Mon, 11 Mar 2013 23:28:49 -0400, Jean B. wrote:
>
>> Like Suasan, I always get uncured, nitrite-free bacon, etc.
>
> $20 bucks says that bacon is cured and contains plenty of nitrites VIA
> celery juice. "Uncured bacon" is a hoax. It's not nitrite free. It
> contains almost as much nitrite as regular bacon.
>
> Some with most of those "uncured" hot dogs and other lunch meats.
>
> -sw

Well, I know about the celery juice issue.

--
Jean B.
PRACTICING LUDDITE

Susan wrote:
> x-noa-archive: yes
>
> On 3/11/2013 11:32 PM, Jean B. wrote:
>
>> I have the book. What precisely do you want? The prose surrounding
>> corned beef and cabbage?
>>
>
> I think the question was about how far back the dish goes as a
> traditional Irish food.
>
> I do recall that particular recipe was outstanding.
>
> Susan

The prose is scant. At the end, McCormick states: "[i]t's a New
World Dish!"

It's just as well you didn't say you wanted that recipe for SPD,
which is now tomorrow!

--
Jean B.
PRACTICING LUDDITE

Dave Smith wrote:
> On 12/03/2013 10:35 AM, Susan wrote:
>
>>
>> I think the question was about how far back the dish goes as a
>> traditional Irish food.
>
> That's a good question in this day and age. Look at some of the foods
> that some cultures are known for these days that are imports from other
> cultures. I have to wonder about the typical European fare before they
> started exploring and discovering new foods and spices. Hot peppers,
> potatoes, corn, and tomatoes all came from south and central America.
> Pasta was an idea brought back from Asia. Italian food is completely
> different now than it was 500 years ago. People in the British Isles
> ate a lot of grains and root vegetables.
>
> The Irish are famous for their potatoes, but, as per above, they were
> imported from the new world in the 16th century.
>
>
There are so many "cans of worms" that can be opened up with that
line of thinking!

--
Jean B.
PRACTICING LUDDITE