On Fri, 02 May 2014 12:41:02 -0500, Janet Wilder >
wrote:

> On 5/2/2014 11:23 AM, sf wrote:
> > On Fri, 02 May 2014 10:27:20 -0500, Janet Wilder >
> > wrote:
> >
> >> On 5/2/2014 8:29 AM, sf wrote:
> >>
> >>>
> >>> Do you think pressure cooked stew is as flavorful as conventional
> >>> stovetop stew?
> >>>
> >>
> >> My DH prefers the stew from the pressure cooker to one made on the stove
> >> top or in the slow cooker.
> >
> > No kidding? Now I really DO need to try it! How big are your chunks
> > of meat?
> >
> >
>
> Chunks are about an inch around. We don't like big chunks.
>
> He prefers his stew with a tomato base, so I put meat, carrots, cut up
> potato,celery, onions, garlic into the PC and brown them together. I
> add a small can of tomato sauce (no-salt) and a can full of red wine.
> Seasonings are thyme, marjoram and bay leaf, plus black pepper.
>
> Cover and cook under pressure for 20 minutes.

Thanks again!


--

Good Food.
Good Friends.
Good Memories.

On 5/2/2014 2:24 PM, Ophelia wrote:
>
>
> "Janet Wilder" > wrote in message
> eb.com...
>> On 5/2/2014 12:00 PM, Ophelia wrote:
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> Does anyone here use a pressure cooker and if so, for what do you use
>>>>> it?
>>>>>
>>>>> --
>>>>> http://www.helpforheroes.org.uk/shop/
>>>>
>>>> I do. I use it for many things that I want to cook quickly. Corned
>>>> beef, hominy (always in the old days) chicken, beef for stew etc.
>>>
>>> I still don't get your corned beef. The only ones we know are in cans.
>>> We don't get beef prepared for 'corned beef' cooking.
>>>
>>
>> It's cured beef. In some parts of Canada they call it "salt beef"
>
> Thanks! So, you buy 'salt beef' and cook it?
>

It's been cured with salt and various curing chemicals to preserve it.
It still needs cooking. I also believe in soaking it overnight in cold
water and changing the water once or twice as we watch our salt.

When you cook it, you put in spices, usually a pickling mix, garlic, a
chunk of onion and extra bay leaves. Towards the last hour of cooking
people add potatoes and cabbage. I cook mine ahead and chill it
overnight so it is easier to slice. I save the cooking liquid, strain
it and skim it then cook the potato and cabbage in the water.

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

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

"Janet Wilder" > wrote in message
b.com...
> On 5/2/2014 2:24 PM, Ophelia wrote:
>>
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>>> On 5/2/2014 12:00 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> Does anyone here use a pressure cooker and if so, for what do you use
>>>>>> it?
>>>>>>
>>>>>> --
>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>
>>>>> I do. I use it for many things that I want to cook quickly. Corned
>>>>> beef, hominy (always in the old days) chicken, beef for stew etc.
>>>>
>>>> I still don't get your corned beef. The only ones we know are in cans.
>>>> We don't get beef prepared for 'corned beef' cooking.
>>>>
>>>
>>> It's cured beef. In some parts of Canada they call it "salt beef"
>>
>> Thanks! So, you buy 'salt beef' and cook it?
>>
>
> It's been cured with salt and various curing chemicals to preserve it. It
> still needs cooking. I also believe in soaking it overnight in cold water
> and changing the water once or twice as we watch our salt.
>
> When you cook it, you put in spices, usually a pickling mix, garlic, a
> chunk of onion and extra bay leaves. Towards the last hour of cooking
> people add potatoes and cabbage. I cook mine ahead and chill it overnight
> so it is easier to slice. I save the cooking liquid, strain it and skim
> it then cook the potato and cabbage in the water.

Thanks for that A mystery explained)

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

"Janet Wilder" > wrote in message
b.com...
> On 5/2/2014 2:24 PM, Ophelia wrote:
>>
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>>> On 5/2/2014 12:00 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> Does anyone here use a pressure cooker and if so, for what do you use
>>>>>> it?
>>>>>>
>>>>>> --
>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>
>>>>> I do. I use it for many things that I want to cook quickly. Corned
>>>>> beef, hominy (always in the old days) chicken, beef for stew etc.
>>>>
>>>> I still don't get your corned beef. The only ones we know are in cans.
>>>> We don't get beef prepared for 'corned beef' cooking.
>>>>
>>>
>>> It's cured beef. In some parts of Canada they call it "salt beef"
>>
>> Thanks! So, you buy 'salt beef' and cook it?
>>
>
> It's been cured with salt and various curing chemicals to preserve it. It
> still needs cooking. I also believe in soaking it overnight in cold water
> and changing the water once or twice as we watch our salt.
>
> When you cook it, you put in spices, usually a pickling mix, garlic, a
> chunk of onion and extra bay leaves. Towards the last hour of cooking
> people add potatoes and cabbage. I cook mine ahead and chill it overnight
> so it is easier to slice. I save the cooking liquid, strain it and skim
> it then cook the potato and cabbage in the water.

I don't do the spices, I hate them, but I do save the pot water and cook the
cabbage, carrrots, and potatoes in it too.

Cheri

I use it every week for soup, pot roast, stews, etc. Mine is a combination pressure cooker, steamer, crockpot, browner. I place my onions and peppers and meat in first and set on brown, then all the veggies and liquid and set it on pressure cook. When it's done it will keep things hot for eight hours. I love this thing. It's electric.

On 5/2/2014 1:00 PM, Ophelia wrote:
> "Cheri" > wrote
>> "Ophelia" > wrote
>>> Does anyone here use a pressure cooker and if so, for what do you use
>>> it?
>>
>> I do. I use it for many things that I want to cook quickly. Corned
>> beef, hominy (always in the old days) chicken, beef for stew etc.
>
> I still don't get your corned beef. The only ones we know are in cans.
> We don't get beef prepared for 'corned beef' cooking.
>
Think 'salt beef' with added flavouring -

<http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html>

On 5/2/2014 3:29 PM, Ophelia wrote:
>
>
> "Janet Wilder" > wrote in message
> b.com...
>> On 5/2/2014 2:24 PM, Ophelia wrote:
>>>
>>>
>>> "Janet Wilder" > wrote in message
>>> eb.com...
>>>> On 5/2/2014 12:00 PM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Cheri" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>> Does anyone here use a pressure cooker and if so, for what do you
>>>>>>> use
>>>>>>> it?
>>>>>>>
>>>>>>> --
>>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>>
>>>>>> I do. I use it for many things that I want to cook quickly. Corned
>>>>>> beef, hominy (always in the old days) chicken, beef for stew etc.
>>>>>
>>>>> I still don't get your corned beef. The only ones we know are in
>>>>> cans.
>>>>> We don't get beef prepared for 'corned beef' cooking.
>>>>>
>>>>
>>>> It's cured beef. In some parts of Canada they call it "salt beef"
>>>
>>> Thanks! So, you buy 'salt beef' and cook it?
>>>
>>
>> It's been cured with salt and various curing chemicals to preserve it. It
>> still needs cooking. I also believe in soaking it overnight in cold
>> water
>> and changing the water once or twice as we watch our salt.
>>
>> When you cook it, you put in spices, usually a pickling mix, garlic, a
>> chunk of onion and extra bay leaves. Towards the last hour of cooking
>> people add potatoes and cabbage. I cook mine ahead and chill it
>> overnight
>> so it is easier to slice. I save the cooking liquid, strain it and skim
>> it then cook the potato and cabbage in the water.
>
> Thanks for that A mystery explained)
>
My pleasure!

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

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Fri, 02 May 2014 17:10:19 -0400, S Viemeister
> wrote:

> On 5/2/2014 1:00 PM, Ophelia wrote:
> >
> > I still don't get your corned beef. The only ones we know are in cans.
> > We don't get beef prepared for 'corned beef' cooking.
> >
> Think 'salt beef' with added flavouring -
>
Glad to hear there's an equivalent on the other side of the pond.
Wondering how salty salt beef is. I remember the days when I had to
bring corned beef just to a boil and then change the water out.

> <http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html>

No need for Penzy's though, any old pickling mix will do. Heck - go
crazy and make it yourself.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 02 May 2014 10:15:12 -0400, S Viemeister
> wrote:

>On 5/2/2014 9:56 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 5/2/2014 9:29 AM, sf wrote:
>>>
>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>> stovetop stew?
>>>>
>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>> cooker - it tasted just as good as the slow-cooked version.
>>
>> Share you recipe please?
>>
>Check your email.

Aww??

On Fri, 02 May 2014 12:43:57 -0500, Janet Wilder >
wrote:

>On 5/2/2014 12:06 PM, Brooklyn1 wrote:
>> On Fri, 2 May 2014 14:56:38 +0100, "Ophelia"
>> > wrote:
>>
>>> "S Viemeister" > wrote in message
>>> ...
>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>
>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>> stovetop stew?
>>>>>
>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>> cooker - it tasted just as good as the slow-cooked version.
>>>
>>> Share you recipe please?
>>
>> I think red wine ruins any braised meat, even stains it a funny
>> color... for braised beef try beer/ale.
>>
>I like red wine in a braise. Maybe the Boons Farm "wine" you are using
>has funny coloring. :-)

Red wine in cooking treads a fine line with me - any tannin taste or
over discolouration does put me off, I have to admit. I've had really
good braises etc. with red wine... but I've had just as many I didn't
like for the above reasons.

I've learnt that you really do need a reasonably good quality bottle
of red for a good result, yet with white wine I find I can use just
about any cheap bottle and still be happy with the result.

On Fri, 2 May 2014 11:50:25 +0100, "Ophelia"
> wrote:

>Does anyone here use a pressure cooker and if so, for what do you use it?

Yes, I have a pressure cooker... no, I haven't personally used it

One of my ex-gf used to use it a lot though, mainly for corned
silverside. Which is another thing I have never cooked for myself -
corned silverside. I should really rectify the situation... with some
white sauce too, of course.

On Fri, 02 May 2014 15:10:35 -0500, Janet Wilder >
wrote:

>On 5/2/2014 2:24 PM, Ophelia wrote:
>> "Janet Wilder" > wrote in message
>>>
>>> It's cured beef. In some parts of Canada they call it "salt beef"
>>
>> Thanks! So, you buy 'salt beef' and cook it?
>
>It's been cured with salt and various curing chemicals to preserve it.
>It still needs cooking. I also believe in soaking it overnight in cold
>water and changing the water once or twice as we watch our salt.

Not a bad idea, sometimes they can be too salty, even if you're not
watching your salt intake.

On 5/2/2014 8:36 PM, Jeßus wrote:
> > wrote:
>> On 5/2/2014 9:56 AM, Ophelia wrote:
>>> "S Viemeister" > wrote
>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>> stovetop stew?
>>>>>
>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>> cooker - it tasted just as good as the slow-cooked version.
>>>
>>> Share you recipe please?
>>>
>> Check your email.
>
> Aww??
>
Would you like me to send you a copy, too?

On Fri, 02 May 2014 21:43:09 -0400, S Viemeister
> wrote:

>On 5/2/2014 8:36 PM, Jeßus wrote:
>> > wrote:
>>> On 5/2/2014 9:56 AM, Ophelia wrote:
>>>> "S Viemeister" > wrote
>>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>>> stovetop stew?
>>>>>>
>>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>>> cooker - it tasted just as good as the slow-cooked version.
>>>>
>>>> Share you recipe please?
>>>>
>>> Check your email.
>>
>> Aww??
>>
>Would you like me to send you a copy, too?

Thanks, I was curious to see it - and perhaps equally curious as to
why you can't post it here I don't have a public email addy on
Usenet, but I could email you first I suppose?

"Ophelia" > wrote in news:ljvt9d$qtm$4@dont-
email.me:

> Does anyone here use a pressure cooker and if so, for what do you use it?
>

I usually use mine for lamb shanks. I put a little oil in the bottom of
the cooker, brown the shanks, add a can of diced tomatoes in their juices,
top of with water, and pressure cook for about 40 minutes. Then I use the
liquid from the pressure cooker to make up a batch of Orzo for a side.

On Sat, 03 May 2014 03:20:09 -0500, Alan Holbrook >
wrote:

>"Ophelia" > wrote in news:ljvt9d$qtm$4@dont-
>email.me:
>
>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>
>
>I usually use mine for lamb shanks. I put a little oil in the bottom of
>the cooker, brown the shanks, add a can of diced tomatoes in their juices,
>top of with water, and pressure cook for about 40 minutes. Then I use the
>liquid from the pressure cooker to make up a batch of Orzo for a side.

That sounds good, especially with the Orzo. I might try that when I
next have some shanks, I need a use for my pressure cooker... thanks.

"Cheri" > wrote in message
...
>
> "Janet Wilder" > wrote in message
> b.com...
>> On 5/2/2014 2:24 PM, Ophelia wrote:
>>>
>>>
>>> "Janet Wilder" > wrote in message
>>> eb.com...
>>>> On 5/2/2014 12:00 PM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Cheri" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>> Does anyone here use a pressure cooker and if so, for what do you
>>>>>>> use
>>>>>>> it?
>>>>>>>
>>>>>>> --
>>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>>
>>>>>> I do. I use it for many things that I want to cook quickly. Corned
>>>>>> beef, hominy (always in the old days) chicken, beef for stew etc.
>>>>>
>>>>> I still don't get your corned beef. The only ones we know are in
>>>>> cans.
>>>>> We don't get beef prepared for 'corned beef' cooking.
>>>>>
>>>>
>>>> It's cured beef. In some parts of Canada they call it "salt beef"
>>>
>>> Thanks! So, you buy 'salt beef' and cook it?
>>>
>>
>> It's been cured with salt and various curing chemicals to preserve it. It
>> still needs cooking. I also believe in soaking it overnight in cold
>> water and changing the water once or twice as we watch our salt.
>>
>> When you cook it, you put in spices, usually a pickling mix, garlic, a
>> chunk of onion and extra bay leaves. Towards the last hour of cooking
>> people add potatoes and cabbage. I cook mine ahead and chill it
>> overnight so it is easier to slice. I save the cooking liquid, strain it
>> and skim it then cook the potato and cabbage in the water.
>
> I don't do the spices, I hate them, but I do save the pot water and cook
> the cabbage, carrrots, and potatoes in it too.

Heh and I thought I was the only person here that didn't like spices!!!

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

"S Viemeister" > wrote in message
...
> On 5/2/2014 1:00 PM, Ophelia wrote:
>> "Cheri" > wrote
>>> "Ophelia" > wrote
>>>> Does anyone here use a pressure cooker and if so, for what do you use
>>>> it?
>>>
>>> I do. I use it for many things that I want to cook quickly. Corned
>>> beef, hominy (always in the old days) chicken, beef for stew etc.
>>
>> I still don't get your corned beef. The only ones we know are in cans.
>> We don't get beef prepared for 'corned beef' cooking.
>>
> Think 'salt beef' with added flavouring -
>
> <http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html>

Ok thanks

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

"Jeßus" > wrote in message
...
> On Fri, 02 May 2014 10:15:12 -0400, S Viemeister
> > wrote:
>
>>On 5/2/2014 9:56 AM, Ophelia wrote:
>>>
>>>
>>> "S Viemeister" > wrote in message
>>> ...
>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>
>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>> stovetop stew?
>>>>>
>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>> cooker - it tasted just as good as the slow-cooked version.
>>>
>>> Share you recipe please?
>>>
>>Check your email.
>
> Aww??

You should persuade her because it is a good recipe which I will be using in
the next few days when I can find out what chuck beef is. It looks like
shoulder - what do you think?

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

"Jeßus" > wrote in message
...
> On Fri, 02 May 2014 12:43:57 -0500, Janet Wilder >
> wrote:
>
>>On 5/2/2014 12:06 PM, Brooklyn1 wrote:
>>> On Fri, 2 May 2014 14:56:38 +0100, "Ophelia"
>>> > wrote:
>>>
>>>> "S Viemeister" > wrote in message
>>>> ...
>>>>> On 5/2/2014 9:29 AM, sf wrote:
>>>>>
>>>>>> Do you think pressure cooked stew is as flavorful as conventional
>>>>>> stovetop stew?
>>>>>>
>>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
>>>>> cooker - it tasted just as good as the slow-cooked version.
>>>>
>>>> Share you recipe please?
>>>
>>> I think red wine ruins any braised meat, even stains it a funny
>>> color... for braised beef try beer/ale.
>>>
>>I like red wine in a braise. Maybe the Boons Farm "wine" you are using
>>has funny coloring. :-)
>
> Red wine in cooking treads a fine line with me - any tannin taste or
> over discolouration does put me off, I have to admit. I've had really
> good braises etc. with red wine... but I've had just as many I didn't
> like for the above reasons.
>
> I've learnt that you really do need a reasonably good quality bottle
> of red for a good result, yet with white wine I find I can use just
> about any cheap bottle and still be happy with the result.

Usually, when I cook with red wine I also add chicken stock which seems to
take away that problem, but I see Sheila's recipe uses only the wine.

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

"Jeßus" > wrote in message
...
> On Fri, 2 May 2014 11:50:25 +0100, "Ophelia"
> > wrote:
>
>>Does anyone here use a pressure cooker and if so, for what do you use it?
>
> Yes, I have a pressure cooker... no, I haven't personally used it
>
> One of my ex-gf used to use it a lot though, mainly for corned
> silverside. Which is another thing I have never cooked for myself -
> corned silverside. I should really rectify the situation... with some
> white sauce too, of course.

Hmmm I will take your word for that ;-)

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

"Alan Holbrook" > wrote in message
. 30...
> "Ophelia" > wrote in news:ljvt9d$qtm$4@dont-
> email.me:
>
>> Does anyone here use a pressure cooker and if so, for what do you use it?
>>
>
> I usually use mine for lamb shanks. I put a little oil in the bottom of
> the cooker, brown the shanks, add a can of diced tomatoes in their juices,
> top of with water, and pressure cook for about 40 minutes. Then I use the
> liquid from the pressure cooker to make up a batch of Orzo for a side.

Thanks I have a couple of shanks in the freezer too))

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

On Sat, 3 May 2014 10:43:36 +0100, "Ophelia"
> wrote:

>
>
> "Jeßus" > wrote in message
> ...
> > On Fri, 02 May 2014 12:43:57 -0500, Janet Wilder >
> > wrote:
> >
> >>On 5/2/2014 12:06 PM, Brooklyn1 wrote:
> >>> On Fri, 2 May 2014 14:56:38 +0100, "Ophelia"
> >>> > wrote:
> >>>
> >>>> "S Viemeister" > wrote in message
> >>>> ...
> >>>>> On 5/2/2014 9:29 AM, sf wrote:
> >>>>>
> >>>>>> Do you think pressure cooked stew is as flavorful as conventional
> >>>>>> stovetop stew?
> >>>>>>
> >>>>> I adapted a family-favourite recipe for beef burgundy to the pressure
> >>>>> cooker - it tasted just as good as the slow-cooked version.
> >>>>
> >>>> Share you recipe please?
> >>>
> >>> I think red wine ruins any braised meat, even stains it a funny
> >>> color... for braised beef try beer/ale.
> >>>
> >>I like red wine in a braise. Maybe the Boons Farm "wine" you are using
> >>has funny coloring. :-)
> >
> > Red wine in cooking treads a fine line with me - any tannin taste or
> > over discolouration does put me off, I have to admit. I've had really
> > good braises etc. with red wine... but I've had just as many I didn't
> > like for the above reasons.
> >
> > I've learnt that you really do need a reasonably good quality bottle
> > of red for a good result, yet with white wine I find I can use just
> > about any cheap bottle and still be happy with the result.
>
> Usually, when I cook with red wine I also add chicken stock which seems to
> take away that problem, but I see Sheila's recipe uses only the wine.

I guess there's cheap wine and then there's cheap crappy wine, but
I've found that even "2 Buck Chuck" (which is now $2.99) Cab or Shiraz
works just fine for long braising. BTW: I have tried beer to braise
beef and don't like that combination, but I think pork & beer is a
match made in heaven.


--

Good Food.
Good Friends.
Good Memories.

On Sat, 3 May 2014 10:37:12 +0100, "Ophelia"
> wrote:

>
>
> "Cheri" > wrote in message
> ...
> >
> >
> > I don't do the spices, I hate them, but I do save the pot water and cook
> > the cabbage, carrrots, and potatoes in it too.
>
> Heh and I thought I was the only person here that didn't like spices!!!

What's the point of going through the trouble of making corned beef if
you don't like the pickling spices? If you're going to take the time
to boil beef, you might as well make something you're going to like.


--

Good Food.
Good Friends.
Good Memories.

On Sat, 03 May 2014 03:20:09 -0500, Alan Holbrook >
wrote:

> "Ophelia" > wrote in news:ljvt9d$qtm$4@dont-
> email.me:
>
> > Does anyone here use a pressure cooker and if so, for what do you use it?
> >
>
> I usually use mine for lamb shanks. I put a little oil in the bottom of
> the cooker, brown the shanks, add a can of diced tomatoes in their juices,
> top of with water, and pressure cook for about 40 minutes. Then I use the
> liquid from the pressure cooker to make up a batch of Orzo for a side.

Sounds delicious.


--

Good Food.
Good Friends.
Good Memories.

On 5/2/2014 11:23 PM, Jeßus wrote:

> Thanks, I was curious to see it - and perhaps equally curious as to
> why you can't post it here I don't have a public email addy on
> Usenet, but I could email you first I suppose?
>
The formatting doesn't work well in plain text.
My email is my first name (sheila) at my last name (viemeister) dot co
dot uk.

On 5/3/2014 5:41 AM, Ophelia wrote:
>
> You should persuade her because it is a good recipe which I will be
> using in the next few days when I can find out what chuck beef is. It
> looks like shoulder - what do you think?
>
This diagram may help -

<http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofbeef_2.htm>

On Sat, 03 May 2014 08:08:04 -0400, S Viemeister
> wrote:

> On 5/3/2014 5:41 AM, Ophelia wrote:
> >
> > You should persuade her because it is a good recipe which I will be
> > using in the next few days when I can find out what chuck beef is. It
> > looks like shoulder - what do you think?
> >
> This diagram may help -
>
> <http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofbeef_2.htm>

Here's UK compared to USA.
http://foodconstrued.com/2011/08/cuts-of-beef/


--

Good Food.
Good Friends.
Good Memories.

"S Viemeister" > wrote in message
...
> On 5/3/2014 5:41 AM, Ophelia wrote:
>>
>> You should persuade her because it is a good recipe which I will be
>> using in the next few days when I can find out what chuck beef is. It
>> looks like shoulder - what do you think?
>>
> This diagram may help -
>
> <http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofbeef_2.htm>

Ok that is not like the diagram I have))

I couldn't get any chuck or shoulder which I guessed it to be. I have in
the freezer - Top rump, Silverside and Brisket! Nor could I get those
onions, so I got small shallots.

Any of these any good?

Sheila would you post your recipe here? I am sure it would be of interest?


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

"sf" > wrote in message
...
> On Sat, 3 May 2014 10:37:12 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Cheri" > wrote in message
>> ...
>> >
>> >
>> > I don't do the spices, I hate them, but I do save the pot water and
>> > cook
>> > the cabbage, carrrots, and potatoes in it too.
>>
>> Heh and I thought I was the only person here that didn't like spices!!!
>
> What's the point of going through the trouble of making corned beef if
> you don't like the pickling spices? If you're going to take the time
> to boil beef, you might as well make something you're going to like.

I guess we all modify stuff to suit ourselves. You talk of doing just that
with many other things too.

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

On Sat, 3 May 2014 14:16:02 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sat, 3 May 2014 10:37:12 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "Cheri" > wrote in message
> >> ...
> >> >
> >> >
> >> > I don't do the spices, I hate them, but I do save the pot water and
> >> > cook
> >> > the cabbage, carrrots, and potatoes in it too.
> >>
> >> Heh and I thought I was the only person here that didn't like spices!!!
> >
> > What's the point of going through the trouble of making corned beef if
> > you don't like the pickling spices? If you're going to take the time
> > to boil beef, you might as well make something you're going to like.
>
> I guess we all modify stuff to suit ourselves. You talk of doing just that
> with many other things too.

It's salty and otherwise tasteless beef. Why not just buy a brisket
or some other tough cut and do something better tasting with it?


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sat, 03 May 2014 08:08:04 -0400, S Viemeister
> > wrote:
>
>> On 5/3/2014 5:41 AM, Ophelia wrote:
>> >
>> > You should persuade her because it is a good recipe which I will be
>> > using in the next few days when I can find out what chuck beef is. It
>> > looks like shoulder - what do you think?
>> >
>> This diagram may help -
>>
>> <http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofbeef_2.htm>
>
> Here's UK compared to USA.
> http://foodconstrued.com/2011/08/cuts-of-beef/

That first one is the one I have. I have it on the wall near my chest
freezer

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

"sf" > wrote in message
news
> On Sat, 3 May 2014 14:16:02 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 3 May 2014 10:37:12 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> "Cheri" > wrote in message
>> >> ...
>> >> >
>> >> >
>> >> > I don't do the spices, I hate them, but I do save the pot water and
>> >> > cook
>> >> > the cabbage, carrrots, and potatoes in it too.
>> >>
>> >> Heh and I thought I was the only person here that didn't like
>> >> spices!!!
>> >
>> > What's the point of going through the trouble of making corned beef if
>> > you don't like the pickling spices? If you're going to take the time
>> > to boil beef, you might as well make something you're going to like.
>>
>> I guess we all modify stuff to suit ourselves. You talk of doing just
>> that
>> with many other things too.
>
> It's salty and otherwise tasteless beef. Why not just buy a brisket
> or some other tough cut and do something better tasting with it?

Why are you asking me?


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

On Sat, 3 May 2014 14:32:18 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sat, 03 May 2014 08:08:04 -0400, S Viemeister
> > > wrote:
> >
> >> On 5/3/2014 5:41 AM, Ophelia wrote:
> >> >
> >> > You should persuade her because it is a good recipe which I will be
> >> > using in the next few days when I can find out what chuck beef is. It
> >> > looks like shoulder - what do you think?
> >> >
> >> This diagram may help -
> >>
> >> <http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofbeef_2.htm>
> >
> > Here's UK compared to USA.
> > http://foodconstrued.com/2011/08/cuts-of-beef/
>
> That first one is the one I have. I have it on the wall near my chest
> freezer

At least I finally figured out what "topside" is. =)


--

Good Food.
Good Friends.
Good Memories.

On Sat, 3 May 2014 14:33:58 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> news
> > On Sat, 3 May 2014 14:16:02 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sat, 3 May 2014 10:37:12 +0100, "Ophelia"
> >> > > wrote:
> >> >
> >> >>
> >> >>
> >> >> "Cheri" > wrote in message
> >> >> ...
> >> >> >
> >> >> >
> >> >> > I don't do the spices, I hate them, but I do save the pot water and
> >> >> > cook
> >> >> > the cabbage, carrrots, and potatoes in it too.
> >> >>
> >> >> Heh and I thought I was the only person here that didn't like
> >> >> spices!!!
> >> >
> >> > What's the point of going through the trouble of making corned beef if
> >> > you don't like the pickling spices? If you're going to take the time
> >> > to boil beef, you might as well make something you're going to like.
> >>
> >> I guess we all modify stuff to suit ourselves. You talk of doing just
> >> that
> >> with many other things too.
> >
> > It's salty and otherwise tasteless beef. Why not just buy a brisket
> > or some other tough cut and do something better tasting with it?
>
> Why are you asking me?

I'm not particularly fond of the main event: boiled dinner, but I love
to shred the leftover meat and make hash with it the next day.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sat, 3 May 2014 14:32:18 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 03 May 2014 08:08:04 -0400, S Viemeister
>> > > wrote:
>> >
>> >> On 5/3/2014 5:41 AM, Ophelia wrote:
>> >> >
>> >> > You should persuade her because it is a good recipe which I will be
>> >> > using in the next few days when I can find out what chuck beef is.
>> >> > It
>> >> > looks like shoulder - what do you think?
>> >> >
>> >> This diagram may help -
>> >>
>> >> <http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofbeef_2.htm>
>> >
>> > Here's UK compared to USA.
>> > http://foodconstrued.com/2011/08/cuts-of-beef/
>>
>> That first one is the one I have. I have it on the wall near my chest
>> freezer
>
> At least I finally figured out what "topside" is. =)

And I, 'chuck steak' ))
--
http://www.helpforheroes.org.uk/shop/

sf wrote:
>
>... I think pork & beer is a
> match made in heaven.

ummm...no? ;-o

"sf" > wrote in message
...
> On Sat, 3 May 2014 10:37:12 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Cheri" > wrote in message
>> ...
>> >
>> >
>> > I don't do the spices, I hate them, but I do save the pot water and
>> > cook
>> > the cabbage, carrrots, and potatoes in it too.
>>
>> Heh and I thought I was the only person here that didn't like spices!!!
>
> What's the point of going through the trouble of making corned beef if
> you don't like the pickling spices? If you're going to take the time
> to boil beef, you might as well make something you're going to like.

I do make something *I* like and that is corned beef without the spice
packet that is packaged with it or pickling spices of any kind. Also, it's
no trouble, one of the easiest meals there is to make IMO, with lots of
wonderful leftovers.

Cheri

"sf" > wrote in message
news
> On Sat, 3 May 2014 14:16:02 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 3 May 2014 10:37:12 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> "Cheri" > wrote in message
>> >> ...
>> >> >
>> >> >
>> >> > I don't do the spices, I hate them, but I do save the pot water and
>> >> > cook
>> >> > the cabbage, carrrots, and potatoes in it too.
>> >>
>> >> Heh and I thought I was the only person here that didn't like
>> >> spices!!!
>> >
>> > What's the point of going through the trouble of making corned beef if
>> > you don't like the pickling spices? If you're going to take the time
>> > to boil beef, you might as well make something you're going to like.
>>
>> I guess we all modify stuff to suit ourselves. You talk of doing just
>> that
>> with many other things too.
>
> It's salty and otherwise tasteless beef. Why not just buy a brisket
> or some other tough cut and do something better tasting with it?

No, it's not. Not salty, and certainly not tasteless.

Cheri

sf wrote:
>
>... I think pork & beer is a match made in heaven.

Especially pork sausage simmered in beer.
http://www.browneyedbaker.com/2011/1...th-sauerkraut/
http://www.yummly.com/recipe/Polish-...osition=3%2F23