On Wed, 09 Mar 2016 22:06:30 -0800, sf > wrote:

>On Wed, 9 Mar 2016 12:20:47 -0000, "Ophelia" >
>wrote:
>
>> I am very interested in what you say about not having
>> to use spices.
>
>Did you open the Ruhlman link I gave you?

that link has a very good looking recipe and instructions. I like the
spices he is using. I would do it this year but I'm having eye
surgery on the 17th. I'll prepare my corned beef and cabbage
casserole the day before and just have my husband put it in the oven
the day of. By dinnertime the anesthesia and dilation should mostly
be worn off.
Janet US

On 3/9/2016 11:10 AM, Sqwertz wrote:
> Curing salts add a definite flavor that
> cannot be duplicated without their use.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

I haven't gotten anyone to snipe me yet, so my life is incomplete, sort
of...

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 3/9/2016 6:14 PM, Sqwertz wrote:
> No, I won't post the recipe.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

I haven't gotten anyone to snipe me yet, so my life is incomplete, sort
of...

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

"jmcquown" > wrote in message
...
> On 3/10/2016 6:03 AM, The New Other Guy wrote:
>> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
>> wrote:
>>
>>>>> I guess it will look odd, but a good gravy would hide that
>>>>
>>>> Corned beef isn't served with gravy.
>>>
>>> LOL well I've never had real corned beef, only canned and I must agree,
>>> I
>>> wouldn't serve that with gravy
>>
>> I don't put gravy on corned beef, but if someone else wants it served
>> that way, more power to them.
>>
> Corned beef brisket pretty much tastes like the canned stuff. What type
> of gravy would you suggest?
>
> Jill

I think canned/or corned beef with cream gravy would be a lot like chipped
beef and gravy, nothing wrong if someone likes it.

Cheri

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Wed, 09 Mar 2016 07:47:05 -0800, Whirled Peas >
>> wrote:
>>
>>> Unfortunately, nitrates/nitrites are linked
>>> to cancer.
>>
>> She has never eaten corned beef and cooks from scratch, so it's safe
>> to say that she'll be fine. However, she may need to watch the amount
>> of celery she eats.
>
> We don't like it so ...

I love celery and eat a lot of it, never had a problem.

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Wed, 09 Mar 2016 07:47:05 -0800, Whirled Peas >
>>> wrote:
>>>
>>>> Unfortunately, nitrates/nitrites are linked
>>>> to cancer.
>>>
>>> She has never eaten corned beef and cooks from scratch, so it's safe
>>> to say that she'll be fine. However, she may need to watch the amount
>>> of celery she eats.
>>
>> We don't like it so ...
>
> I love celery and eat a lot of it, never had a problem.

I don't doubt it)
--
http://www.helpforheroes.org.uk/shop/

jmcquown wrote:
>
> On 3/10/2016 6:03 AM, The New Other Guy wrote:
> > On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
> > wrote:
> >
> >>>> I guess it will look odd, but a good gravy would hide that
> >>>
> >>> Corned beef isn't served with gravy.
> >>
> >> LOL well I've never had real corned beef, only canned and I must agree, I
> >> wouldn't serve that with gravy
> >
> > I don't put gravy on corned beef, but if someone else wants it served
> > that way, more power to them.
> >
> Corned beef brisket pretty much tastes like the canned stuff. What type
> of gravy would you suggest?

I would suggest "warm gravy meal." Mia loved it.

or...Campbells Cream of Mushroom soup.

Note: I'm *just* kidding.

Corned beef costs $3.99/lb here (at 3 different stores).
As Julie would say, "I'm not much into corned beef here."
I'll probably make a couple of good burgers on St.Patricks Day.

Cheri wrote:
>
> I love celery and eat a lot of it, never had a problem.

Just a matter of time, Cheri. So many people that ate celery
are dead now.
:-|

On Thursday, March 10, 2016 at 1:03:27 AM UTC-10, The New Other Guy wrote:
> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
> wrote:
>
> >>> I guess it will look odd, but a good gravy would hide that
> >>
> >> Corned beef isn't served with gravy.
> >
> >LOL well I've never had real corned beef, only canned and I must agree, I
> >wouldn't serve that with gravy
>
> I don't put gravy on corned beef, but if someone else wants it served
> that way, more power to them.

I had corned beef last night. The woman in front of me told the server to put some "gravy" on her meat, then she requested some on her rice. It wasn't really gravy but the braising liquid. When I was eating my food, I realized that I should have told the server to add some gravy to my plate. Too bad, going back up to request gravy on my plate would be awkward. I really hope I remember next time.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> I love celery and eat a lot of it, never had a problem.
>
> Just a matter of time, Cheri. So many people that ate celery
> are dead now.
> :-|

So I've heard, must be that canned chicken stock that I cook it in at times.
;-)

Cheri

On 09/03/2016 11:29 PM, sf wrote:
> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "The New Other Guy" > wrote in message
>> ...
>>> On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>> wrote:
>>>
>>>> Are you saying it is not necessary to use it. I do know that saltpetre
>>>> is
>>>> a preservative but is it only for the colour in this recipe?
>>>>
>>>> Thanks, I will look around
>>>
>>> Absolutely not necessary, as long as you can handle the gray meat.
>>
>> I guess it will look odd, but a good gravy would hide that
>
> Corned beef isn't served with gravy.
>
But then, Ophelia would probably not serve gravy with fries.

Cheri wrote:
>
> "Gary" > wrote in message ...
> > Cheri wrote:
> >>
> >> I love celery and eat a lot of it, never had a problem.
> >
> > Just a matter of time, Cheri. So many people that ate celery
> > are dead now.
> > :-|
>
> So I've heard, must be that canned chicken stock that I cook it in at times.
> ;-)

Yep. That could do it.

On Wed, 09 Mar 2016 22:29:12 -0800, sf > wrote:

>On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>wrote:
>
>>
>>
>> "The New Other Guy" > wrote in message
>> ...
>> > On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>> > wrote:
>> >
>> >>Are you saying it is not necessary to use it. I do know that saltpetre
>> >>is
>> >>a preservative but is it only for the colour in this recipe?
>> >>
>> >>Thanks, I will look around
>> >
>> > Absolutely not necessary, as long as you can handle the gray meat.
>>
>> I guess it will look odd, but a good gravy would hide that
>
>Corned beef isn't served with gravy.

Sure it is, more of a sauce, mustard with brown sugar or honey.

"dsi1" > wrote in message
...
> On Thursday, March 10, 2016 at 1:03:27 AM UTC-10, The New Other Guy wrote:
>> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
>> wrote:
>>
>> >>> I guess it will look odd, but a good gravy would hide that
>> >>
>> >> Corned beef isn't served with gravy.
>> >
>> >LOL well I've never had real corned beef, only canned and I must agree,
>> >I
>> >wouldn't serve that with gravy
>>
>> I don't put gravy on corned beef, but if someone else wants it served
>> that way, more power to them.
>
> I had corned beef last night. The woman in front of me told the server to
> put some "gravy" on her meat, then she requested some on her rice. It
> wasn't really gravy but the braising liquid. When I was eating my food, I
> realized that I should have told the server to add some gravy to my plate.
> Too bad, going back up to request gravy on my plate would be awkward. I
> really hope I remember next time.

I will remember when I make mine! What did you eat with it?

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

On Thu, 10 Mar 2016 10:12:29 -0800 (PST), dsi1 >
wrote:

>On Thursday, March 10, 2016 at 1:03:27 AM UTC-10, The New Other Guy wrote:
>> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
>> wrote:
>>
>> >>> I guess it will look odd, but a good gravy would hide that
>> >>
>> >> Corned beef isn't served with gravy.
>> >
>> >LOL well I've never had real corned beef, only canned and I must agree, I
>> >wouldn't serve that with gravy
>>
>> I don't put gravy on corned beef, but if someone else wants it served
>> that way, more power to them.
>
>I had corned beef last night. The woman in front of me told the server to put some "gravy" on her meat, then she requested some on her rice. It wasn't really gravy but the braising liquid. When I was eating my food, I realized that I should have told the server to add some gravy to my plate. Too bad, going back up to request gravy on my plate would be awkward. I really hope I remember next time.

In my husband's family (and maybe upper Midwest) it's called 'Pot
Liquor.'
Janet US

"graham" > wrote in message
...
> On 09/03/2016 11:29 PM, sf wrote:
>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "The New Other Guy" > wrote in message
>>> ...
>>>> On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>>> Are you saying it is not necessary to use it. I do know that
>>>>> saltpetre
>>>>> is
>>>>> a preservative but is it only for the colour in this recipe?
>>>>>
>>>>> Thanks, I will look around
>>>>
>>>> Absolutely not necessary, as long as you can handle the gray meat.
>>>
>>> I guess it will look odd, but a good gravy would hide that
>>
>> Corned beef isn't served with gravy.
>>
> But then, Ophelia would probably not serve gravy with fries.

Never! I just don't understand soggy fries.

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

In article >, cshenk1
@cox.net says...
>
> jmcquown wrote in rec.food.cooking:
>
> > On 3/8/2016 6:28 PM, cshenk wrote:
> > > jmcquown wrote in rec.food.cooking:
> > >
> > > > On 3/8/2016 8:35 AM, wrote:
> > > > > On Tue, 8 Mar 2016 11:06:34 -0000, "Ophelia"
> > > > > > wrote:
> > > > >
> > > > > > Has anyone made this from scratch? If so, please would you
> > > > > > share a recipe. I have seen them on line but prefer a tried
> > > > > > and tested.
> > > > >
> > > > > Haven't done it for years but it's really not difficult, just
> > > > > pick the one with the most ingredients you like.
> > > > >
> > > > Seems she asks this question every year. She and "himself" likely
> > > > wouldn't enjoy it because making corned beef includes the use of
> > > > pickling spice which includes flaked red pepper, at least in the
> > > > USA. And some black peppercorns. She and himself don't like
> > > > anything with even a hint of pepper. Or so she's said.
> > > >
> > > > http://www.simplyrecipes.com/recipes...d_corned_beef/
> > > >
> > > > OMG, red pepper flakes and 1 Tbs. whole black peppercorns. With a
> > > > five pound brisket cooked in water.
> > > >
> > > > Truly, I doubt Ophelia and her kin would like corned beef brisket
> > > > even though it is more salty than peppery. They seem to dislike
> > > > even a whif of pepper in anything.
> > > >
> > > > Jill
> > >
> > > There are other versions s I sent the gamut of them that I have.
> > >
> > >
> > >
> > Everyone has posted tons of links over the last few years. She keeps
> > asking this question but obviously pays no mind to the answers.
> >
> > Jill
>
> Maybe part of the problem is posting LINKS instead of actual recipes
> people have tried?

FGS. You must know, when many posters here post a link, it's to
their favourite tried and tested recipe! It's far quicker than typing
out ingredients and a method; and very often, the link shows useful
pictures of technique and finished product.

Janet UK

Brooklyn1 wrote in rec.food.cooking:

> On Wed, 09 Mar 2016 22:29:12 -0800, sf > wrote:
>
> > On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "The New Other Guy" > wrote in message
> >> ...
> >> > On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia"
> > >> > wrote:
> >> >
> >> >>Are you saying it is not necessary to use it. I do know that
> saltpetre >> >>is
> >> >>a preservative but is it only for the colour in this recipe?
> >> >>
> >> >>Thanks, I will look around
> >> >
> >> > Absolutely not necessary, as long as you can handle the gray
> meat. >>
> >> I guess it will look odd, but a good gravy would hide that
> >
> > Corned beef isn't served with gravy.
>
> Sure it is, more of a sauce, mustard with brown sugar or honey.

I do one with the normal pan juices, just as is, and add mustards to it
then use that with the meat as a dipping sauce. Basically a mustard
enhanced broth going on there. Works well!
Carol

--

On Thursday, March 10, 2016 at 2:29:27 PM UTC-5, Ophelia wrote:
>
> Never! I just don't understand soggy fries.
>
Then you've never had them smothered with salt and vinegar.

http://www.richardfisher.com

On 3/10/2016 9:15 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On Thursday, March 10, 2016 at 1:03:27 AM UTC-10, The New Other Guy
>> wrote:
>>> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
>>> wrote:
>>>
>>> >>> I guess it will look odd, but a good gravy would hide that
>>> >>
>>> >> Corned beef isn't served with gravy.
>>> >
>>> >LOL well I've never had real corned beef, only canned and I must agree,
>>> >I
>>> >wouldn't serve that with gravy
>>>
>>> I don't put gravy on corned beef, but if someone else wants it served
>>> that way, more power to them.
>>
>> I had corned beef last night. The woman in front of me told the server to
>> put some "gravy" on her meat, then she requested some on her rice. It
>> wasn't really gravy but the braising liquid. When I was eating my food, I
>> realized that I should have told the server to add some gravy to my
>> plate.
>> Too bad, going back up to request gravy on my plate would be awkward. I
>> really hope I remember next time.
>
> I will remember when I make mine! What did you eat with it?
>

It was served with rice, boiled cabbage, and green beans. If you ask me,
there should have been some token carrots and potatoes on that plate. It
was some pretty institutional food but the corned beef was pretty good.

Ophelia wrote:
>
> > But then, Ophelia would probably not serve gravy with fries.
>
> Never! I just don't understand soggy fries.

I would think that gravy for fries would be on the side as a dip.

On 2016-03-10 3:02 PM, Helpful person wrote:
> On Thursday, March 10, 2016 at 2:29:27 PM UTC-5, Ophelia wrote:
>>
>> Never! I just don't understand soggy fries.
>>
> Then you've never had them smothered with salt and vinegar.
>
The trick is to add the vinegar a little at a time so they don't get soggy.

On 2016-03-10 3:15 PM, Gary wrote:
> Ophelia wrote:
>>
>>> But then, Ophelia would probably not serve gravy with fries.
>>
>> Never! I just don't understand soggy fries.
>
> I would think that gravy for fries would be on the side as a dip.
>


That would be preferable, but it is usually slopped over top of them.
That being said, maybe I have not been in the right kind of restaurant
lately, but I do not recall seeing gravy and fries on a local restaurant
for some time. Menus used to always list fires and, for a little more,
fries with gravy. The concept seems to have been *******ized by
Quebecers who added cheese curds to it and called it Poutine.

On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
wrote:

>
>
>"sf" > wrote in message
.. .
>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "The New Other Guy" > wrote in message
>>> ...
>>> > On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>> > wrote:
>>> >
>>> >>Are you saying it is not necessary to use it. I do know that
>>> >>saltpetre
>>> >>is
>>> >>a preservative but is it only for the colour in this recipe?
>>> >>
>>> >>Thanks, I will look around
>>> >
>>> > Absolutely not necessary, as long as you can handle the gray meat.
>>>
>>> I guess it will look odd, but a good gravy would hide that
>>
>> Corned beef isn't served with gravy.
>
>LOL well I've never had real corned beef, only canned and I must agree, I
>wouldn't serve that with gravy

Most folks eat canned corned beef slathered with ketchup and/or soft
cooked runny eggs... canned corned beef is almost always used for
hash, mixed with chopped potatoes and onions and fried/baked. NYC
restaurants cover corned beef in a sandwich with heaps of juicy
coleslaw.
I honestly don't think it pays to make corned beef from scratch,
especially around St Paddy's Day, that's when corned beef is sold
rather inexpensively anywhere in the NYC area, decent raw brisket
would cost more. Unless I had an idea for some special pickling
recipe that I wanted to test I'd never bother preparing corned beef
from scratch... I'd more likely do pickled tongue:
http://easteuropeanfood.about.com/od...ket-Recipe.htm

"Helpful person" > wrote in message
...
> On Thursday, March 10, 2016 at 2:29:27 PM UTC-5, Ophelia wrote:
>>
>> Never! I just don't understand soggy fries.
>>
> Then you've never had them smothered with salt and vinegar.

Salt and malt vinegar always, but not 'smothered'


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

"dsi1" > wrote in message
...
> On 3/10/2016 9:15 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On Thursday, March 10, 2016 at 1:03:27 AM UTC-10, The New Other Guy
>>> wrote:
>>>> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>> >>> I guess it will look odd, but a good gravy would hide that
>>>> >>
>>>> >> Corned beef isn't served with gravy.
>>>> >
>>>> >LOL well I've never had real corned beef, only canned and I must
>>>> >agree,
>>>> >I
>>>> >wouldn't serve that with gravy
>>>>
>>>> I don't put gravy on corned beef, but if someone else wants it served
>>>> that way, more power to them.
>>>
>>> I had corned beef last night. The woman in front of me told the server
>>> to
>>> put some "gravy" on her meat, then she requested some on her rice. It
>>> wasn't really gravy but the braising liquid. When I was eating my food,
>>> I
>>> realized that I should have told the server to add some gravy to my
>>> plate.
>>> Too bad, going back up to request gravy on my plate would be awkward. I
>>> really hope I remember next time.
>>
>> I will remember when I make mine! What did you eat with it?
>>
>
> It was served with rice, boiled cabbage, and green beans. If you ask me,
> there should have been some token carrots and potatoes on that plate. It
> was some pretty institutional food but the corned beef was pretty good.

Ok, thanks

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

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> > But then, Ophelia would probably not serve gravy with fries.
>>
>> Never! I just don't understand soggy fries.
>
> I would think that gravy for fries would be on the side as a dip.

Oh! I hadn't thought of that. My chips (fries) always have some salt and
malt vinegar.

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

On 2016-03-10 3:32 PM, Brooklyn1 wrote:

> Most folks eat canned corned beef slathered with ketchup and/or soft
> cooked runny eggs... canned corned beef is almost always used for
> hash, mixed with chopped potatoes and onions and fried/baked. NYC
> restaurants cover corned beef in a sandwich with heaps of juicy
> coleslaw.

I think I was about 15 the first time I had anything close to real
corned beef. That was about the time Shopsy started marketing it
presliced in pouches that could be dropped into boiling water to heat
them up. Up until then the only corned beef I ever had came in a can.
We ate it in sandwiches with mustard. I sort of liked it. I have not
had it in decades, but I can see myself using a can to make some hash. I
don't see myself putting ketchup on it.

On Thu, 10 Mar 2016 08:41:49 -0800, "Cheri" >
wrote:

>
>"Ophelia" > wrote in message
...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Wed, 09 Mar 2016 07:47:05 -0800, Whirled Peas >
>>> wrote:
>>>
>>>> Unfortunately, nitrates/nitrites are linked
>>>> to cancer.
>>>
>>> She has never eaten corned beef and cooks from scratch, so it's safe
>>> to say that she'll be fine. However, she may need to watch the amount
>>> of celery she eats.
>>
>> We don't like it so ...
>
>I love celery and eat a lot of it, never had a problem.
>
>Cheri

Me too, I enjoy stuffed celery, I use a lot of celery in Chinese stir
fry, braised celery is wonderful in beef stew... and I love Dr.
Brown's Cel-Ray Tonic.

"Brooklyn1" > wrote in message
...
> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"sf" > wrote in message
. ..
>>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "The New Other Guy" > wrote in message
>>>> ...
>>>> > On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>>> > wrote:
>>>> >
>>>> >>Are you saying it is not necessary to use it. I do know that
>>>> >>saltpetre
>>>> >>is
>>>> >>a preservative but is it only for the colour in this recipe?
>>>> >>
>>>> >>Thanks, I will look around
>>>> >
>>>> > Absolutely not necessary, as long as you can handle the gray meat.
>>>>
>>>> I guess it will look odd, but a good gravy would hide that
>>>
>>> Corned beef isn't served with gravy.
>>
>>LOL well I've never had real corned beef, only canned and I must agree, I
>>wouldn't serve that with gravy
>
> Most folks eat canned corned beef slathered with ketchup and/or soft
> cooked runny eggs... canned corned beef is almost always used for
> hash, mixed with chopped potatoes and onions and fried/baked. NYC
> restaurants cover corned beef in a sandwich with heaps of juicy
> coleslaw.
> I honestly don't think it pays to make corned beef from scratch,
> especially around St Paddy's Day, that's when corned beef is sold
> rather inexpensively anywhere in the NYC area, decent raw brisket
> would cost more. Unless I had an idea for some special pickling
> recipe that I wanted to test I'd never bother preparing corned beef
> from scratch... I'd more likely do pickled tongue:
> http://easteuropeanfood.about.com/od...ket-Recipe.htm

I just like to make things for myself. Always have, always will



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

On Thu, 10 Mar 2016 13:41:07 -0000, "Ophelia" >
wrote:

>I will be buying a piece of Brisket when I get home, but I doubt I will buy
>one more than 3lbs.

If I did one, I'd do the biggest brisket I could find.

Just got back from Von's.

Picked up 4 chubs. 2 are point cut, 1 a bit under 3 pounds,
the other 3.5. Plus 2 that are bottom round flat cut, the
smaller is almost 4 pounds, the larger just short of 5 pounds.

Plus potatoes, cabbage, AND Jamesons, which was also on sale.

On Thu, 10 Mar 2016 20:34:53 -0000, "Ophelia" >
wrote:

>
>
>"Helpful person" > wrote in message
...
>> On Thursday, March 10, 2016 at 2:29:27 PM UTC-5, Ophelia wrote:
>>>
>>> Never! I just don't understand soggy fries.
>>>
>> Then you've never had them smothered with salt and vinegar.
>
>Salt and malt vinegar always, but not 'smothered'

Dipped.

"The New Other Guy" > wrote in message
...
> On Thu, 10 Mar 2016 13:41:07 -0000, "Ophelia" >
> wrote:
>
>>I will be buying a piece of Brisket when I get home, but I doubt I will
>>buy
>>one more than 3lbs.
>
> If I did one, I'd do the biggest brisket I could find.

Well, there is just the two of us now


>
> Just got back from Von's.
>
> Picked up 4 chubs. 2 are point cut, 1 a bit under 3 pounds,
> the other 3.5. Plus 2 that are bottom round flat cut, the
> smaller is almost 4 pounds, the larger just short of 5 pounds.

I don't have a clue about your chubs!


> Plus potatoes, cabbage, AND Jamesons, which was also on sale.

Ahh now that I 'do' understand)

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"Brooklyn1" > wrote in message
...
> On Thu, 10 Mar 2016 20:34:53 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Helpful person" > wrote in message
...
>>> On Thursday, March 10, 2016 at 2:29:27 PM UTC-5, Ophelia wrote:
>>>>
>>>> Never! I just don't understand soggy fries.
>>>>
>>> Then you've never had them smothered with salt and vinegar.
>>
>>Salt and malt vinegar always, but not 'smothered'
>
> Dipped.

Salt and vinegar? Sprinkled!



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

On 3/10/2016 8:39 AM, graham wrote:
> On 09/03/2016 11:29 PM, sf wrote:
>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "The New Other Guy" > wrote in message
>>> ...
>>>> On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>>> Are you saying it is not necessary to use it. I do know that
>>>>> saltpetre
>>>>> is
>>>>> a preservative but is it only for the colour in this recipe?
>>>>>
>>>>> Thanks, I will look around
>>>>
>>>> Absolutely not necessary, as long as you can handle the gray meat.
>>>
>>> I guess it will look odd, but a good gravy would hide that
>>
>> Corned beef isn't served with gravy.
>>
> But then, Ophelia would probably not serve gravy with fries.

She probably wouldn't put seaweed on fries either but I sure would.
Furikake fries? You bet!

http://s3-media2.fl.yelpcdn.com/bpho...y-Eub1_g/o.jpg

On Thu, 10 Mar 2016 21:32:33 -0000, "Ophelia" >
wrote:

>> Picked up 4 chubs. 2 are point cut, 1 a bit under 3 pounds,
>> the other 3.5. Plus 2 that are bottom round flat cut, the
>> smaller is almost 4 pounds, the larger just short of 5 pounds.
>
>I don't have a clue about your chubs!

A 'whole' piece of corned beef is called a chub.

Point cut is fattier, but more tender and more flavor.

Sizes are 1.3 kg, and 1.6 kg.

Larger, flat cuts (flatter, more square, good for sandwich slices),
sizes 1.7 kg and 2.3 kg.

dsi1 wrote in rec.food.cooking:

> On 3/10/2016 8:39 AM, graham wrote:
> > On 09/03/2016 11:29 PM, sf wrote:
> > > On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia"
> > > > wrote:
> > >
> > > >
> > > >
> >>>"The New Other Guy" > wrote in message
> > > > ...
> > > > > On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia"
> > > > > > wrote:
> > > > >
> > > > > > Are you saying it is not necessary to use it. I do know
> > > > > > that saltpetre
> > > > > > is
> > > > > > a preservative but is it only for the colour in this recipe?
> > > > > >
> > > > > > Thanks, I will look around
> > > > >
> > > > > Absolutely not necessary, as long as you can handle the gray
> > > > > meat.
> > > >
> > > > I guess it will look odd, but a good gravy would hide that
> > >
> > > Corned beef isn't served with gravy.
> > >
> > But then, Ophelia would probably not serve gravy with fries.
>
> She probably wouldn't put seaweed on fries either but I sure would.
> Furikake fries? You bet!
>
> http://s3-media2.fl.yelpcdn.com/bpho...y-Eub1_g/o.jpg

Is that Mayo on the side or sour cream? I'd go for Mayo side furikake
fries.





--

On 3/10/2016 1:48 PM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
>> On 3/10/2016 8:39 AM, graham wrote:
>>> On 09/03/2016 11:29 PM, sf wrote:
>>>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia"
>>>> > wrote:
>>>>
>>>>>
>>>>>
>>>>> "The New Other Guy" > wrote in message
>>>>> ...
>>>>>> On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia"
>>>>>> > wrote:
>>>>>>
>>>>>>> Are you saying it is not necessary to use it. I do know
>>>>>>> that saltpetre
>>>>>>> is
>>>>>>> a preservative but is it only for the colour in this recipe?
>>>>>>>
>>>>>>> Thanks, I will look around
>>>>>>
>>>>>> Absolutely not necessary, as long as you can handle the gray
>>>>>> meat.
>>>>>
>>>>> I guess it will look odd, but a good gravy would hide that
>>>>
>>>> Corned beef isn't served with gravy.
>>>>
>>> But then, Ophelia would probably not serve gravy with fries.
>>
>> She probably wouldn't put seaweed on fries either but I sure would.
>> Furikake fries? You bet!
>>
>> http://s3-media2.fl.yelpcdn.com/bpho...y-Eub1_g/o.jpg
>
> Is that Mayo on the side or sour cream? I'd go for Mayo side furikake
> fries.
>

I've seen it done with aioli which tastes like sweetened mayo to me.
Japan mayo would work great. My kids will dump the sauce on the fries,
shake it up, add the furikake, and shake it up again. It's pretty tasty
stuff.

On Thursday, March 10, 2016 at 1:29:27 PM UTC-6, Ophelia wrote:
> "graham" > wrote in message
> ...
> > On 09/03/2016 11:29 PM, sf wrote:
> >> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
> >> wrote:
> >>
> >>>
> >>>
> >>> "The New Other Guy" > wrote in message
> >>> ...
> >>>> On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
> >>>> wrote:
> >>>>
> >>>>> Are you saying it is not necessary to use it. I do know that
> >>>>> saltpetre
> >>>>> is
> >>>>> a preservative but is it only for the colour in this recipe?
> >>>>>
> >>>>> Thanks, I will look around
> >>>>
> >>>> Absolutely not necessary, as long as you can handle the gray meat.
> >>>
> >>> I guess it will look odd, but a good gravy would hide that
> >>
> >> Corned beef isn't served with gravy.
> >>
> > But then, Ophelia would probably not serve gravy with fries.
>
> Never! I just don't understand soggy fries.
>
There is something wrong with anyone who puts stuff on fries and makes
them soggy. ****ing slobs squirt ketchup on top of a pile of fries,
then eat them soggy with a fork. If one were to want gravy with fries,
it's easy enough to dip them in the gravy as they are being eaten. The
biggest slob concoction is when they dump nasty canned nacho cheese sauce
onto tortilla chips, making them soggy. Wertz uses that nasty shit.

http://www.shopwell.com/ricos-nacho-...s/p/7942621207

--Bryan

"dsi1" > wrote in message
...
> On 3/10/2016 8:39 AM, graham wrote:
>> On 09/03/2016 11:29 PM, sf wrote:
>>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "The New Other Guy" > wrote in message
>>>> ...
>>>>> On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>>> Are you saying it is not necessary to use it. I do know that
>>>>>> saltpetre
>>>>>> is
>>>>>> a preservative but is it only for the colour in this recipe?
>>>>>>
>>>>>> Thanks, I will look around
>>>>>
>>>>> Absolutely not necessary, as long as you can handle the gray meat.
>>>>
>>>> I guess it will look odd, but a good gravy would hide that
>>>
>>> Corned beef isn't served with gravy.
>>>
>> But then, Ophelia would probably not serve gravy with fries.
>
> She probably wouldn't put seaweed on fries either but I sure would.
> Furikake fries? You bet!
>
> http://s3-media2.fl.yelpcdn.com/bpho...y-Eub1_g/o.jpg

Blimey! I think you might be right there. It would depends on what they
tasted like I suppose


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