On 3/11/2016 4:16 PM, The New Other Guy wrote:
> On Fri, 11 Mar 2016 10:18:31 -0800, "Cheri" > wrote:
>
>> "Gary" wrote in message ...
>>
>> jmcquown wrote:
>>>
>>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>>> corned beef never occurred to me.
>>
>> The thought of corning beef then boiling it to death has never occured
>> to me. Needless to say, I'm not a fan of that meal. So many people
>> make it this time of year but you rarely hear about it other than
>> St.Patricks day.
>>
>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>
>> I make mine in the oven. I love it, but usually only buy it a couple of times a
>> year.
>
> The fat IS the flavor, but it's not politically correct now.
>
> I tried baking corned beef, once.

I've tired roasting it too. It comes out way too salty. I still like
roasting but it's a good idea to boil till tender and then roast.

>
> Also did it in the crock pot; not bad, but NOT good enough.
>
> Sorry, I'll stick with boiling, WITH potatoes and cabbage,
> and even carrots sometimes.
>
>
>
>

On Fri, 11 Mar 2016 08:44:53 -0700, Janet B >
wrote:

> I would like to make pastrami. The stuff in the store is
> disappointing -- unless pastrami itself is disappointing?
> Janet US

Not a pastrami fan. The only way I like it is in a Ruben sandwich.

--

sf

On Fri, 11 Mar 2016 09:38:54 -0500, jmcquown >
wrote:

> On 3/10/2016 11:40 AM, Cheri wrote:
> >
> > "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
>
> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
> corned beef never occurred to me.
>
I like hollandaise with corned beef hash, so it might go well with the
slices too. But gravy? No thanks.


--

sf

On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
wrote:

> I make a casserole with canned corned beef. The sauce is a white
> sauce with Dijon mustard. That tastes pretty good. I think fresh
> cooked corned beef is much stronger tasting than the canned stuff
> Janet US

I've only heard about corned beef hash and canned ham. Never whole
canned corned beef if that, in fact, is the subject. Why buy it?
Sounds as awful as canned corned beef hash.

--

sf

On Fri, 11 Mar 2016 10:53:13 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
> > corned beef never occurred to me.
>
> The thought of corning beef then boiling it to death has never occured
> to me. Needless to say, I'm not a fan of that meal. So many people
> make it this time of year but you rarely hear about it other than
> St.Patricks day.
>
> One thing to me is....WHY boil off all the flavorful fat? oh well.

You can bake it in the oven with a mustard and brown sugar glaze.
That's my favorite way.

--

sf

On Fri, 11 Mar 2016 14:10:48 -0500, Gary > wrote:

> You *simmer it* to death and all the fat goes out in the bathwater.
> I love ribeye steaks with all the fat. I certainly would never
> consider cooking one in water.

What's your problem? Eat the fat if that's your thing. Other people
don't want to.

--

sf

On Fri, 11 Mar 2016 16:32:42 -0700, Janet B >
wrote:

> Forget any instructions you may have seen for boiling in a large
> amount of water and throwing the water away.

True! It used to be that you had to blanch it and begin with fresh
water unless you wanted to eat a salt bomb.

> Treat the meat like a
> pot roast. Put the meat in a reasonable sized pot, not to big not too
> small. Add water and spices about on third up the meat. Bring to a
> boil, immediately reduce heat to a simmer. Simmer until almost done,
> then add carrots, potatoes and cabbage. Continue to cook until the
> vegetables are done. Serve the remaining liquid alongside as a sauce
> to pour over the meat and vegetables.
> Janet US

The vegetables just aren't right unless they cook in corned beef
flavored water, so I start the corned beef in water and finish it in
the oven.

--

sf

On Fri, 11 Mar 2016 11:08:45 -0500, jmcquown >
wrote:

> Corned beef is salty and that's one reason I love it. I sure
> don't want to add anything sweet to it.

Sweet and salty are a very popular combination. Salted caramel candy
and caramel popcorn came to mind immediately.

--

sf

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>> "Gary" wrote in message ...
>>>>>
>>>>> jmcquown wrote:
>>>>>>
>>>>>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy
>>>>>> on
>>>>>> corned beef never occurred to me.
>>>>>
>>>>> The thought of corning beef then boiling it to death has never occured
>>>>> to me. Needless to say, I'm not a fan of that meal. So many people
>>>>> make it this time of year but you rarely hear about it other than
>>>>> St.Patricks day.
>>>>>
>>>>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>>>>
>>>>> I make mine in the oven. I love it, but usually only buy it a couple
>>>>> of times a year.
>>>>
>>>> Share you recipe, please? I want to learn how to 'corn' it, but I
>>>> would like a recipe to cook it after.
>>>
>>> No recipe, just put it in a pan with a bit of water, cover with foil and
>>> cook in the oven until tender. Add potatoes, carrots and cabbage toward
>>> the end of the cooking time. I very seldomly use recipes for things, I
>>> cook more like Chef at Home does, using what's on hand as a rule, and
>>> strictly to our taste.
>>
>> Please could you share temps and timings?
>
> Set oven to 350F, timing will vary depending on size of corned beef so
> fork test it for doneness after a couple of hours, and continue checking
> until fork tender. Add desired veggies before it's completely done and
> continue until veggies are tender.

Thanks very much!

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

"The New Other Guy" > wrote in message
...
> On Fri, 11 Mar 2016 09:14:35 -0000, "Ophelia" >
> wrote:
>
>>Thank you! Perhaps butcher here might have known that but I didn't
>
> No problem, I never forget that others use different systems,
> but I do sometimes forget exactly WHO those people are in
> the groups.

LOL that would be impossible. As I did, they only need to ask.


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

"The New Other Guy" > wrote in message
...
> On Fri, 11 Mar 2016 10:18:31 -0800, "Cheri" > wrote:
>
>>"Gary" wrote in message ...
>>
>>jmcquown wrote:
>>>
>>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>>> corned beef never occurred to me.
>>
>>The thought of corning beef then boiling it to death has never occured
>>to me. Needless to say, I'm not a fan of that meal. So many people
>>make it this time of year but you rarely hear about it other than
>>St.Patricks day.
>>
>>One thing to me is....WHY boil off all the flavorful fat? oh well.
>>
>>I make mine in the oven. I love it, but usually only buy it a couple of
>>times a
>>year.
>
> The fat IS the flavor, but it's not politically correct now.
>
> I tried baking corned beef, once.
>
> Also did it in the crock pot; not bad, but NOT good enough.
>
> Sorry, I'll stick with boiling, WITH potatoes and cabbage,
> and even carrots sometimes.
>

Do you really boil it, or do you mean simmering?


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

"sf" > wrote in message
...
> On Fri, 11 Mar 2016 11:08:45 -0500, jmcquown >
> wrote:
>
>> Corned beef is salty and that's one reason I love it. I sure
>> don't want to add anything sweet to it.
>
> Sweet and salty are a very popular combination. Salted caramel candy
> and caramel popcorn came to mind immediately.

I have seen salted chocolate and caramel in the shops, but I haven't been
able to bring myself to try any)


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

On Saturday, March 12, 2016 at 6:53:01 AM UTC-5, Ophelia wrote:

> I have seen salted chocolate and caramel in the shops, but I haven't been
> able to bring myself to try any)

I'm not crazy about salt and chocolate, but salted caramel is like
crack for me.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Saturday, March 12, 2016 at 6:53:01 AM UTC-5, Ophelia wrote:
>
>> I have seen salted chocolate and caramel in the shops, but I haven't been
>> able to bring myself to try any)
>
> I'm not crazy about salt and chocolate, but salted caramel is like
> crack for me.

Hmmm maybe I need to take another look ...

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

On Fri, 11 Mar 2016 21:37:41 -0800, sf > wrote:

>On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
>wrote:
>
>> I make a casserole with canned corned beef. The sauce is a white
>> sauce with Dijon mustard. That tastes pretty good. I think fresh
>> cooked corned beef is much stronger tasting than the canned stuff
>> Janet US
>
>I've only heard about corned beef hash and canned ham. Never whole
>canned corned beef if that, in fact, is the subject. Why buy it?
>Sounds as awful as canned corned beef hash.

Different strokes -- different folks. I first bought it many years
ago so that I could make this casserole. I could tell by reading the
recipe that the flavors and mouth feel would be something that I would
like. Roughly like scalloped potatoes and chopped cabbage in a white
sauce made with mustard and layered with the corned beef. The canned
corned beef (not corned beef hash) that I buy comes from New Zealand
or Australia and is chunks at the very least. It's in the
International aisle. I won't buy the US stuff because they have
processed it to where it is something like pasty baloney.
Janet US

On Fri, 11 Mar 2016 21:52:10 -0800, sf > wrote:

>On Fri, 11 Mar 2016 16:32:42 -0700, Janet B >
>wrote:
>
>> Forget any instructions you may have seen for boiling in a large
>> amount of water and throwing the water away.
>
>True! It used to be that you had to blanch it and begin with fresh
>water unless you wanted to eat a salt bomb.
>
>> Treat the meat like a
>> pot roast. Put the meat in a reasonable sized pot, not to big not too
>> small. Add water and spices about on third up the meat. Bring to a
>> boil, immediately reduce heat to a simmer. Simmer until almost done,
>> then add carrots, potatoes and cabbage. Continue to cook until the
>> vegetables are done. Serve the remaining liquid alongside as a sauce
>> to pour over the meat and vegetables.
>> Janet US
>
>The vegetables just aren't right unless they cook in corned beef
>flavored water, so I start the corned beef in water and finish it in
>the oven.

I would imagine that your approach intensifies the flavor of all if
done uncovered.
Janet US

On Saturday, March 12, 2016 at 9:02:33 AM UTC-6, Janet B wrote:
> On Fri, 11 Mar 2016 21:37:41 -0800, sf > wrote:
>
> >On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
> >wrote:
> >
> >> I make a casserole with canned corned beef. The sauce is a white
> >> sauce with Dijon mustard. That tastes pretty good. I think fresh
> >> cooked corned beef is much stronger tasting than the canned stuff
> >> Janet US
> >
> >I've only heard about corned beef hash and canned ham. Never whole
> >canned corned beef if that, in fact, is the subject. Why buy it?
> >Sounds as awful as canned corned beef hash.
>
> Different strokes -- different folks. I first bought it many years
> ago so that I could make this casserole. I could tell by reading the
> recipe that the flavors and mouth feel would be something that I would
> like. Roughly like scalloped potatoes and chopped cabbage in a white
> sauce made with mustard and layered with the corned beef.

MY GOD that sounds repulsive.

> The canned corned beef (not corned beef hash) that I buy comes from New
> Zealand or Australia and is chunks at the very least. It's in the
> International aisle. I won't buy the US stuff because they have
> processed it to where it is something like pasty baloney.
>
I don't recall ever seeing canned corned beef that was "Product of USA."
It was usually Argentina, or sometimes Brazil.
>
> Janet US

--Bryan

On Sat, 12 Mar 2016 08:02:27 -0700, Janet B >
wrote:

>On Fri, 11 Mar 2016 21:37:41 -0800, sf > wrote:
>
>>On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
>>wrote:
>>
>>> I make a casserole with canned corned beef. The sauce is a white
>>> sauce with Dijon mustard. That tastes pretty good. I think fresh
>>> cooked corned beef is much stronger tasting than the canned stuff
>>> Janet US
>>
>>I've only heard about corned beef hash and canned ham. Never whole
>>canned corned beef if that, in fact, is the subject. Why buy it?
>>Sounds as awful as canned corned beef hash.
>
>Different strokes -- different folks. I first bought it many years
>ago so that I could make this casserole. I could tell by reading the
>recipe that the flavors and mouth feel would be something that I would
>like. Roughly like scalloped potatoes and chopped cabbage in a white
>sauce made with mustard and layered with the corned beef. The canned
>corned beef (not corned beef hash) that I buy comes from New Zealand
>or Australia and is chunks at the very least. It's in the
>International aisle. I won't buy the US stuff because they have
>processed it to where it is something like pasty baloney.
>Janet US

That's exactly how to describe it, I bought some awhile ago and wound
up eating only a slice and in the normal way I never waste anything.

On Sat, 12 Mar 2016 11:52:19 -0000, "Ophelia" >
wrote:

>> Sorry, I'll stick with boiling, WITH potatoes and cabbage,
>> and even carrots sometimes.
>>
>
>Do you really boil it, or do you mean simmering?

Well, slow boil, I'm using an electric hotplate that doesn't
get nearly a hot as a gas burner would.

I do turn it down once I'm sure it's up to a sufficient temp
to do the cooking.

MisterDiddyWahDiddy wrote:
>
> I don't recall ever seeing canned corned beef that was "Product of USA."
> It was usually Argentina, or sometimes Brazil.

But you looked.

Cindy Hamilton wrote:
>
> On Saturday, March 12, 2016 at 6:53:01 AM UTC-5, Ophelia wrote:
>
> > I have seen salted chocolate and caramel in the shops, but I haven't been
> > able to bring myself to try any)
>
> I'm not crazy about salt and chocolate, but salted caramel is like
> crack for me.

The sweet and savory thing is real.

Years ago, I used to buy those cheap cinamon raison buns with icing
and I'd eat them with salty Lays chips. Good combo.

Just last night, I ate a 3" square piece of carrot cake.
I was going to eat it plain but, at last minute, I decided to
add a small pile of salty Lays chips. Good decision!

Eating a bite of each back and forth really enhanced both.

On Saturday, March 12, 2016 at 5:02:33 AM UTC-10, Janet B wrote:
> On Fri, 11 Mar 2016 21:37:41 -0800, sf > wrote:
>
> >On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
> >wrote:
> >
> >> I make a casserole with canned corned beef. The sauce is a white
> >> sauce with Dijon mustard. That tastes pretty good. I think fresh
> >> cooked corned beef is much stronger tasting than the canned stuff
> >> Janet US
> >
> >I've only heard about corned beef hash and canned ham. Never whole
> >canned corned beef if that, in fact, is the subject. Why buy it?
> >Sounds as awful as canned corned beef hash.
>
> Different strokes -- different folks. I first bought it many years
> ago so that I could make this casserole. I could tell by reading the
> recipe that the flavors and mouth feel would be something that I would
> like. Roughly like scalloped potatoes and chopped cabbage in a white
> sauce made with mustard and layered with the corned beef. The canned
> corned beef (not corned beef hash) that I buy comes from New Zealand
> or Australia and is chunks at the very least. It's in the
> International aisle. I won't buy the US stuff because they have
> processed it to where it is something like pasty baloney.
> Janet US

That canned corned beef tastes like pasty, salty, baloney. It's shockingly bad stuff. The Palm brand corned beef however, is pretty good - it's the favorite brand of Samoa, and an island of Samoans can't be wrong! Well they might be but I certainly won't be the one to tell them.

On 12/03/2016 4:52 AM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Fri, 11 Mar 2016 11:08:45 -0500, jmcquown >
>> wrote:
>>
>>> Corned beef is salty and that's one reason I love it. I sure
>>> don't want to add anything sweet to it.
>>
>> Sweet and salty are a very popular combination. Salted caramel candy
>> and caramel popcorn came to mind immediately.
>
> I have seen salted chocolate and caramel in the shops, but I haven't
> been able to bring myself to try any)
>
>
Cheddar and xmas cake?
Graham

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Fri, 11 Mar 2016 11:08:45 -0500, jmcquown >
>> wrote:
>>
>>> Corned beef is salty and that's one reason I love it. I sure
>>> don't want to add anything sweet to it.
>>
>> Sweet and salty are a very popular combination. Salted caramel candy
>> and caramel popcorn came to mind immediately.
>
> I have seen salted chocolate and caramel in the shops, but I haven't been
> able to bring myself to try any)

I love the sea salted chocolate and caramel...that's why I don't really keep
it around often.

Cheri

"The New Other Guy" > wrote in message
...
> On Sat, 12 Mar 2016 11:52:19 -0000, "Ophelia" >
> wrote:
>
>>> Sorry, I'll stick with boiling, WITH potatoes and cabbage,
>>> and even carrots sometimes.
>>>
>>
>>Do you really boil it, or do you mean simmering?
>
> Well, slow boil, I'm using an electric hotplate that doesn't
> get nearly a hot as a gas burner would.
>
> I do turn it down once I'm sure it's up to a sufficient temp
> to do the cooking.

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

"graham" > wrote in message
...
> On 12/03/2016 4:52 AM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 11 Mar 2016 11:08:45 -0500, jmcquown >
>>> wrote:
>>>
>>>> Corned beef is salty and that's one reason I love it. I sure
>>>> don't want to add anything sweet to it.
>>>
>>> Sweet and salty are a very popular combination. Salted caramel candy
>>> and caramel popcorn came to mind immediately.
>>
>> I have seen salted chocolate and caramel in the shops, but I haven't
>> been able to bring myself to try any)
>>
>>
> Cheddar and xmas cake?

Ya got me))


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

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 11 Mar 2016 11:08:45 -0500, jmcquown >
>>> wrote:
>>>
>>>> Corned beef is salty and that's one reason I love it. I sure
>>>> don't want to add anything sweet to it.
>>>
>>> Sweet and salty are a very popular combination. Salted caramel candy
>>> and caramel popcorn came to mind immediately.
>>
>> I have seen salted chocolate and caramel in the shops, but I haven't been
>> able to bring myself to try any)
>
> I love the sea salted chocolate and caramel...that's why I don't really
> keep it around often.

lol in that case, I had better not go there


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

On Fri, 11 Mar 2016 21:55:25 -0800, sf > wrote:

>On Fri, 11 Mar 2016 11:08:45 -0500, jmcquown >
>wrote:
>
>> Corned beef is salty and that's one reason I love it. I sure
>> don't want to add anything sweet to it.
>
>Sweet and salty are a very popular combination. Seman came to mind immediately.

I'll bet.

On Sat, 12 Mar 2016 04:29:16 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, March 12, 2016 at 6:53:01 AM UTC-5, Ophelia wrote:
>
>> I have seen salted chocolate and caramel in the shops, but I haven't been
>> able to bring myself to try any)
>
>I'm not crazy about salt and chocolate, but salted caramel is like
>crack for me.
>
>Cindy Hamilton

Occasionally I get a yen for salty licorice candy.

On Sat, 12 Mar 2016 09:19:23 -0800 (PST), dsi1 >
wrote:

>On Saturday, March 12, 2016 at 5:02:33 AM UTC-10, Janet B wrote:
>> On Fri, 11 Mar 2016 21:37:41 -0800, sf > wrote:
>>
>> >On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
>> >wrote:
>> >
>> >> I make a casserole with canned corned beef. The sauce is a white
>> >> sauce with Dijon mustard. That tastes pretty good. I think fresh
>> >> cooked corned beef is much stronger tasting than the canned stuff
>> >> Janet US
>> >
>> >I've only heard about corned beef hash and canned ham. Never whole
>> >canned corned beef if that, in fact, is the subject. Why buy it?
>> >Sounds as awful as canned corned beef hash.
>>
>> Different strokes -- different folks. I first bought it many years
>> ago so that I could make this casserole. I could tell by reading the
>> recipe that the flavors and mouth feel would be something that I would
>> like. Roughly like scalloped potatoes and chopped cabbage in a white
>> sauce made with mustard and layered with the corned beef. The canned
>> corned beef (not corned beef hash) that I buy comes from New Zealand
>> or Australia and is chunks at the very least. It's in the
>> International aisle. I won't buy the US stuff because they have
>> processed it to where it is something like pasty baloney.
>> Janet US
>
>That canned corned beef tastes like pasty, salty, baloney. It's shockingly bad stuff. The Palm brand corned beef however, is pretty good - it's the favorite brand of Samoa, and an island of Samoans can't be wrong! Well they might be but I certainly won't be the one to tell them.

Palm is the brand that I get.
Janet US

On 3/12/2016 9:09 AM, Janet B wrote:
> On Sat, 12 Mar 2016 09:19:23 -0800 (PST), dsi1 >
> wrote:
>
>> On Saturday, March 12, 2016 at 5:02:33 AM UTC-10, Janet B wrote:
>>> On Fri, 11 Mar 2016 21:37:41 -0800, sf > wrote:
>>>
>>>> On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
>>>> wrote:
>>>>
>>>>> I make a casserole with canned corned beef. The sauce is a white
>>>>> sauce with Dijon mustard. That tastes pretty good. I think fresh
>>>>> cooked corned beef is much stronger tasting than the canned stuff
>>>>> Janet US
>>>>
>>>> I've only heard about corned beef hash and canned ham. Never whole
>>>> canned corned beef if that, in fact, is the subject. Why buy it?
>>>> Sounds as awful as canned corned beef hash.
>>>
>>> Different strokes -- different folks. I first bought it many years
>>> ago so that I could make this casserole. I could tell by reading the
>>> recipe that the flavors and mouth feel would be something that I would
>>> like. Roughly like scalloped potatoes and chopped cabbage in a white
>>> sauce made with mustard and layered with the corned beef. The canned
>>> corned beef (not corned beef hash) that I buy comes from New Zealand
>>> or Australia and is chunks at the very least. It's in the
>>> International aisle. I won't buy the US stuff because they have
>>> processed it to where it is something like pasty baloney.
>>> Janet US
>>
>> That canned corned beef tastes like pasty, salty, baloney. It's shockingly bad stuff. The Palm brand corned beef however, is pretty good - it's the favorite brand of Samoa, and an island of Samoans can't be wrong! Well they might be but I certainly won't be the one to tell them.
>
> Palm is the brand that I get.
> Janet US
>

If North Korea nukes Hawaii and there are survivors, you can bet Palm
brand corned beef is gonna be the most valuable commodity on this rock.
Until that day comes, we can occasionally buy cans of the stuff for
$3.50 on sale! Thank you, Lord!

On Sat, 12 Mar 2016 10:52:29 -1000, dsi1 > wrote:

>On 3/12/2016 9:09 AM, Janet B wrote:
snip
>> Palm is the brand that I get.
>> Janet US
>>
>
>If North Korea nukes Hawaii and there are survivors, you can bet Palm
>brand corned beef is gonna be the most valuable commodity on this rock.
>Until that day comes, we can occasionally buy cans of the stuff for
>$3.50 on sale! Thank you, Lord!

I pay about the same for it here in the Intermountain West. (at that
awful store, Walmart. shrug They carry stuff I can't get elsewhere)
Janet US

On 3/12/2016 12:37 AM, sf wrote:
> On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
> wrote:
>
>> I make a casserole with canned corned beef. The sauce is a white
>> sauce with Dijon mustard. That tastes pretty good. I think fresh
>> cooked corned beef is much stronger tasting than the canned stuff
>> Janet US
>
> I've only heard about corned beef hash and canned ham. Never whole
> canned corned beef if that, in fact, is the subject. Why buy it?
> Sounds as awful as canned corned beef hash.
>
FWIW, canned corned beef comes in a tin roughly the size of a can of Spam.

Jill

On Fri, 11 Mar 2016 09:37:51 -0800 (PST), dsi1 >
wrote:

>On Friday, March 11, 2016 at 12:03:25 AM UTC-10, Ophelia wrote:
>> "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
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
>It has a fairly intense seaweed flavor but you can still taste the potato fries. The sauce makes it a little gooey. It's quite a trip - I wouldn't eat it too often.
>
>Furikake is a condiment mostly used on rice over here and Japan. My guess is that it's going to get used by creative cooks on the mainland - and America will be a better place for it.
>
I use Furikake on rice a lot, love the stuff

koko

--

Food is our common ground, a universal experience
James Beard

koko wrote in rec.food.cooking:

> On Fri, 11 Mar 2016 09:37:51 -0800 (PST), dsi1 >
> wrote:
>
> > On Friday, March 11, 2016 at 12:03:25 AM UTC-10, Ophelia wrote:
> >> "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
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > It has a fairly intense seaweed flavor but you can still taste the
> > potato fries. The sauce makes it a little gooey. It's quite a trip
> > - I wouldn't eat it too often.
> >
> > Furikake is a condiment mostly used on rice over here and Japan. My
> > guess is that it's going to get used by creative cooks on the
> > mainland - and America will be a better place for it.
> >
> I use Furikake on rice a lot, love the stuff
>
> koko

Me too. I have a jar of a favored type at work for my lunches. I have
3 other types at home ;-)


--

On 13/03/2016 7:52 AM, dsi1 wrote:
> On 3/12/2016 9:09 AM, Janet B wrote:
>> On Sat, 12 Mar 2016 09:19:23 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Saturday, March 12, 2016 at 5:02:33 AM UTC-10, Janet B wrote:
>>>> On Fri, 11 Mar 2016 21:37:41 -0800, sf > wrote:
>>>>
>>>>> On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
>>>>> wrote:
>>>>>
>>>>>> I make a casserole with canned corned beef. The sauce is a white
>>>>>> sauce with Dijon mustard. That tastes pretty good. I think fresh
>>>>>> cooked corned beef is much stronger tasting than the canned stuff
>>>>>> Janet US
>>>>>
>>>>> I've only heard about corned beef hash and canned ham. Never whole
>>>>> canned corned beef if that, in fact, is the subject. Why buy it?
>>>>> Sounds as awful as canned corned beef hash.
>>>>
>>>> Different strokes -- different folks. I first bought it many years
>>>> ago so that I could make this casserole. I could tell by reading the
>>>> recipe that the flavors and mouth feel would be something that I would
>>>> like. Roughly like scalloped potatoes and chopped cabbage in a white
>>>> sauce made with mustard and layered with the corned beef. The canned
>>>> corned beef (not corned beef hash) that I buy comes from New Zealand
>>>> or Australia and is chunks at the very least. It's in the
>>>> International aisle. I won't buy the US stuff because they have
>>>> processed it to where it is something like pasty baloney.
>>>> Janet US
>>>
>>> That canned corned beef tastes like pasty, salty, baloney. It's
>>> shockingly bad stuff. The Palm brand corned beef however, is pretty
>>> good - it's the favorite brand of Samoa, and an island of Samoans
>>> can't be wrong! Well they might be but I certainly won't be the one
>>> to tell them.
>>
>> Palm is the brand that I get.
>> Janet US
>>
>
> If North Korea nukes Hawaii and there are survivors, you can bet Palm
> brand corned beef is gonna be the most valuable commodity on this rock.
> Until that day comes, we can occasionally buy cans of the stuff for
> $3.50 on sale! Thank you, Lord!

If that's your greatest desire, cheap Palm brand corned beef, then you
may have quite a long wait. Nth Korea's chances of having a nuke that
would reach Hawaii are about as good as the chance of me bumping my
backside against the moon.

--

Xeno

On Sat, 12 Mar 2016 17:56:41 -0500, jmcquown >
wrote:

> On 3/12/2016 12:37 AM, sf wrote:
> > On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
> > wrote:
> >
> >> I make a casserole with canned corned beef. The sauce is a white
> >> sauce with Dijon mustard. That tastes pretty good. I think fresh
> >> cooked corned beef is much stronger tasting than the canned stuff
> >> Janet US
> >
> > I've only heard about corned beef hash and canned ham. Never whole
> > canned corned beef if that, in fact, is the subject. Why buy it?
> > Sounds as awful as canned corned beef hash.
> >
> FWIW, canned corned beef comes in a tin roughly the size of a can of Spam.
>
Maybe that's why I don't remember it. I thought they were talking
about something big, like canned ham (do they still sell that stuff?).


--

sf

On Sat, 12 Mar 2016 08:06:00 -0700, Janet B >
wrote:

> On Fri, 11 Mar 2016 21:52:10 -0800, sf > wrote:
>
> >On Fri, 11 Mar 2016 16:32:42 -0700, Janet B >
> >wrote:
> >
> >> Forget any instructions you may have seen for boiling in a large
> >> amount of water and throwing the water away.
> >
> >True! It used to be that you had to blanch it and begin with fresh
> >water unless you wanted to eat a salt bomb.
> >
> >> Treat the meat like a
> >> pot roast. Put the meat in a reasonable sized pot, not to big not too
> >> small. Add water and spices about on third up the meat. Bring to a
> >> boil, immediately reduce heat to a simmer. Simmer until almost done,
> >> then add carrots, potatoes and cabbage. Continue to cook until the
> >> vegetables are done. Serve the remaining liquid alongside as a sauce
> >> to pour over the meat and vegetables.
> >> Janet US
> >
> >The vegetables just aren't right unless they cook in corned beef
> >flavored water, so I start the corned beef in water and finish it in
> >the oven.
>
> I would imagine that your approach intensifies the flavor of all if
> done uncovered.
> Janet US

Always uncovered!

--

sf

On Sat, 12 Mar 2016 11:52:19 -0000, "Ophelia" >
wrote:

>
>
> "The New Other Guy" > wrote in message
> ...
> >
> > Sorry, I'll stick with boiling, WITH potatoes and cabbage,
> > and even carrots sometimes.
> >
>
> Do you really boil it, or do you mean simmering?

Most people say boil, when they really mean simmer.

--

sf

On Sat, 12 Mar 2016 11:52:28 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 11 Mar 2016 11:08:45 -0500, jmcquown >
> > wrote:
> >
> >> Corned beef is salty and that's one reason I love it. I sure
> >> don't want to add anything sweet to it.
> >
> > Sweet and salty are a very popular combination. Salted caramel candy
> > and caramel popcorn came to mind immediately.
>
> I have seen salted chocolate and caramel in the shops, but I haven't been
> able to bring myself to try any)

Yet lots of people have. Salted chocolate is just plain wrong. Tried
it, didn't like it.

--

sf