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.



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

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.

> wrote in message
...
> 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.

Oh! I'll have a look around

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

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

On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
wrote:

>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

Are we not allowed to dislike things? I loathe chipotle anything,
Mexican food to me just feels hot in the mouth but for no good reason.
Now a nice Vindaloo with the multitude layers of spices etc. that's
entirely different, I think many today have blunted their taste buds
with tabasco and mexican food.

On 3/8/2016 11:17 AM, wrote:
> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
> wrote:
>
>> 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
>
> Are we not allowed to dislike things? I loathe chipotle anything,
> Mexican food to me just feels hot in the mouth but for no good reason.
> Now a nice Vindaloo with the multitude layers of spices etc. that's
> entirely different, I think many today have blunted their taste buds
> with tabasco and mexican food.
>
Of course we're allowed to dislike things. But if she wants to make
corned beef brisket from scratch some pepper and peppercorns are in
nearly every recipe. I merely said I doubt they'd like it because they
don't eat any kind of pepper in anything and it is an ingredient in
corning your own beef.

Jill

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.

Check out Alton Brown's recipe. It doesn't look too spicy or hot.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
wrote:

>On 3/8/2016 11:17 AM, wrote:
>> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>> wrote:
>>
>>> 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
>>
>> Are we not allowed to dislike things? I loathe chipotle anything,
>> Mexican food to me just feels hot in the mouth but for no good reason.
>> Now a nice Vindaloo with the multitude layers of spices etc. that's
>> entirely different, I think many today have blunted their taste buds
>> with tabasco and mexican food.
>>
>Of course we're allowed to dislike things. But if she wants to make
>corned beef brisket from scratch some pepper and peppercorns are in
>nearly every recipe. I merely said I doubt they'd like it because they
>don't eat any kind of pepper in anything and it is an ingredient in
>corning your own beef.
>
>Jill

But it is not present in quantities destined to 'pepper' it up -
pepper merely for flavour, an entirely different thing. When I corned
my own I used peppercorns but pepper was not 'the' flavour in the
finished product.

"The Cook" > wrote in message
...
> 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.
>
> Check out Alton Brown's recipe. It doesn't look too spicy or hot.

Thanks very much, Susan. That is much appreciated! I will search for
that

Ok I have found some of his but saltpetre is not available to us
Something to do with gunpowder

I will keep looking though. I think I looked a long time ago but ran into
the same problem

Any other ideas would be very welcome.


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

On 3/8/2016 1:18 PM, wrote:
> On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
> wrote:
>
>> On 3/8/2016 11:17 AM, wrote:
>>> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>>> wrote:
>>>
>>>> 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
>>>
>>> Are we not allowed to dislike things? I loathe chipotle anything,
>>> Mexican food to me just feels hot in the mouth but for no good reason.
>>> Now a nice Vindaloo with the multitude layers of spices etc. that's
>>> entirely different, I think many today have blunted their taste buds
>>> with tabasco and mexican food.
>>>
>> Of course we're allowed to dislike things. But if she wants to make
>> corned beef brisket from scratch some pepper and peppercorns are in
>> nearly every recipe. I merely said I doubt they'd like it because they
>> don't eat any kind of pepper in anything and it is an ingredient in
>> corning your own beef.
>>
>> Jill
>
> But it is not present in quantities destined to 'pepper' it up -
> pepper merely for flavour, an entirely different thing. When I corned
> my own I used peppercorns but pepper was not 'the' flavour in the
> finished product.
>
I NEVER said it was the flavour in the finished product. In fact, I
stated it is salty. All I was commenting on is Ophelia has posted many,
many times about not even wanting a whisper of any kind of pepper in
their food. Therefore, I doubt she would like corned beef from scratch
simply because it includes <gasp> pepper.

Jill

> wrote in message
...
> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
> wrote:
>
>>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.

LOL don't you just love how Ms McBitch loves to dig at me??? Please notice
I never mention her unless I see she is bitching about me? But.... she
never misses a chance! You don't think she might be jealous by any
chance??

I mean I don't have an SO that lives with his partner and their children
and only visits me when it is convenient? My Husband doesn't share me with
anyone. Perhaps she is jealous that she only get penis leavings!

Please note she brought up the idea of a penis not me! (Royal Penis anyone?)


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

On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
wrote:

> On 3/8/2016 11:17 AM, wrote:
> > On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
> > wrote:
> >
> >> 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
> >
> > Are we not allowed to dislike things? I loathe chipotle anything,
> > Mexican food to me just feels hot in the mouth but for no good reason.
> > Now a nice Vindaloo with the multitude layers of spices etc. that's
> > entirely different, I think many today have blunted their taste buds
> > with tabasco and mexican food.
> >
> Of course we're allowed to dislike things. But if she wants to make
> corned beef brisket from scratch some pepper and peppercorns are in
> nearly every recipe. I merely said I doubt they'd like it because they
> don't eat any kind of pepper in anything and it is an ingredient in
> corning your own beef.
>
It's true. I think it's more him than her. It's an old school
British stereotype.


--

sf

"sf" > wrote in message
...
> On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
> wrote:
>
>> On 3/8/2016 11:17 AM, wrote:
>> > On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>> > wrote:
>> >
>> >> 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
>> >
>> > Are we not allowed to dislike things? I loathe chipotle anything,
>> > Mexican food to me just feels hot in the mouth but for no good reason.
>> > Now a nice Vindaloo with the multitude layers of spices etc. that's
>> > entirely different, I think many today have blunted their taste buds
>> > with tabasco and mexican food.
>> >
>> Of course we're allowed to dislike things. But if she wants to make
>> corned beef brisket from scratch some pepper and peppercorns are in
>> nearly every recipe. I merely said I doubt they'd like it because they
>> don't eat any kind of pepper in anything and it is an ingredient in
>> corning your own beef.
>>
> It's true. I think it's more him than her. It's an old school
> British stereotype.

I am not ashamed <g>


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

On Tue, 08 Mar 2016 14:18:35 -0400, wrote:

>On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
>wrote:
>
>>On 3/8/2016 11:17 AM, wrote:
>>> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>>> wrote:
>>>
>>>> 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
>>>
>>> Are we not allowed to dislike things? I loathe chipotle anything,
>>> Mexican food to me just feels hot in the mouth but for no good reason.
>>> Now a nice Vindaloo with the multitude layers of spices etc. that's
>>> entirely different, I think many today have blunted their taste buds
>>> with tabasco and mexican food.
>>>
>>Of course we're allowed to dislike things. But if she wants to make
>>corned beef brisket from scratch some pepper and peppercorns are in
>>nearly every recipe. I merely said I doubt they'd like it because they
>>don't eat any kind of pepper in anything and it is an ingredient in
>>corning your own beef.
>>
>>Jill
>
>But it is not present in quantities destined to 'pepper' it up -
>pepper merely for flavour, an entirely different thing. When I corned
>my own I used peppercorns but pepper was not 'the' flavour in the
>finished product.

There's very little pepper in pickling spice, and in fact corned beef
pickling spice mix needn't contain any pepper, hot flakes or
peppercorns. Pickling spice contains mostly mustard seeds, red pepper
flakes is the least quantity... and there aren't many peppercorns and
they'd be easy to pick out.
Of course it depends on what one means by corned beef from "scratch...
could be from raw beef to already corned but raw to fully cooked to
opening a tin. For corning raw beef from scratch the main ingredients
are salts, can even omit nitrite if one doen't mind greyish beef. One
can see red pepper flakes is listed last so there's very little, and
even most can be winnowed out with gentle blowing... or is that
genital blowing? heh
https://www.penzeys.com/online-catal...-24/p-246/pd-s
Hand-mixed from: yellow and brown mustard seeds, allspice, cinnamon,
bay leaves, dill seed, cloves, ginger, black peppercorns, star anise,
coriander, juniper, mace, cardamom and crushed red pepper.
Or one can blend their own from whole spices.
http://www.merriam-webster.com/dictionary/winnow

On 3/8/2016 10:54 AM, Sqwertz wrote:
> I should have read ahead. Glad somebody else noticed that as well:-)
>
> -sw


Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

On 3/8/2016 10:53 AM, Sqwertz wrote:
> She's only asked this question about 5 times previously. I fell for
> it once - never again.
>
> -sw


Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

On 3/8/2016 1:28 PM, Ophelia wrote:
>
>
> "The Cook" > wrote in message
> ...
>> 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.
>>
>> Check out Alton Brown's recipe. It doesn't look too spicy or hot.
>
> Thanks very much, Susan. That is much appreciated! I will search for
> that
>
> Ok I have found some of his but saltpetre is not available to us
> Something to do with gunpowder
>

It may be available in diluted form in a premixed cure. Look for Morton
Tenderquick, or names like Instacure, Prauge Powder, Pink salt.

"Ed Pawlowski" > wrote in message
...
> On 3/8/2016 1:28 PM, Ophelia wrote:
>>
>>
>> "The Cook" > wrote in message
>> ...
>>> 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.
>>>
>>> Check out Alton Brown's recipe. It doesn't look too spicy or hot.
>>
>> Thanks very much, Susan. That is much appreciated! I will search for
>> that
>>
>> Ok I have found some of his but saltpetre is not available to us
>> Something to do with gunpowder
>>
>
> It may be available in diluted form in a premixed cure. Look for Morton
> Tenderquick, or names like Instacure, Prauge Powder, Pink salt.

Thanks, Ed. I will do that! I have something I was sent from Canada a few
years ago that sounds similar, and when I get home I will get back to you on
that. Might it have been prontocure? I am not sure and won't be home for a
week or so, so I will have to get back to you.


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

On Tue, 8 Mar 2016 13:28:44 -0500, jmcquown >
wrote:

>On 3/8/2016 1:18 PM, wrote:
>> On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
>> wrote:
>>
>>> On 3/8/2016 11:17 AM, wrote:
>>>> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>> 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
>>>>
>>>> Are we not allowed to dislike things? I loathe chipotle anything,
>>>> Mexican food to me just feels hot in the mouth but for no good reason.
>>>> Now a nice Vindaloo with the multitude layers of spices etc. that's
>>>> entirely different, I think many today have blunted their taste buds
>>>> with tabasco and mexican food.
>>>>
>>> Of course we're allowed to dislike things. But if she wants to make
>>> corned beef brisket from scratch some pepper and peppercorns are in
>>> nearly every recipe. I merely said I doubt they'd like it because they
>>> don't eat any kind of pepper in anything and it is an ingredient in
>>> corning your own beef.
>>>
>>> Jill
>>
>> But it is not present in quantities destined to 'pepper' it up -
>> pepper merely for flavour, an entirely different thing. When I corned
>> my own I used peppercorns but pepper was not 'the' flavour in the
>> finished product.
>>
>I NEVER said it was the flavour in the finished product. In fact, I
>stated it is salty. All I was commenting on is Ophelia has posted many,
>many times about not even wanting a whisper of any kind of pepper in
>their food. Therefore, I doubt she would like corned beef from scratch
>simply because it includes <gasp> pepper.
>
>Jill

O for gods sake! You`re so petty - I thought you were working 9-5
these days, with no time to spare for ngs.

On Tue, 8 Mar 2016 18:50:13 -0000, "Ophelia" >
wrote:

>
>
>"sf" > wrote in message
.. .
>> On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
>> wrote:
>>
>>> On 3/8/2016 11:17 AM, wrote:
>>> > On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>>> > wrote:
>>> >
>>> >> 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
>>> >
>>> > Are we not allowed to dislike things? I loathe chipotle anything,
>>> > Mexican food to me just feels hot in the mouth but for no good reason.
>>> > Now a nice Vindaloo with the multitude layers of spices etc. that's
>>> > entirely different, I think many today have blunted their taste buds
>>> > with tabasco and mexican food.
>>> >
>>> Of course we're allowed to dislike things. But if she wants to make
>>> corned beef brisket from scratch some pepper and peppercorns are in
>>> nearly every recipe. I merely said I doubt they'd like it because they
>>> don't eat any kind of pepper in anything and it is an ingredient in
>>> corning your own beef.
>>>
>> It's true. I think it's more him than her. It's an old school
>> British stereotype.
>
> I am not ashamed <g>

Yeah beats Ugly American!

> wrote in message
...
> On Tue, 8 Mar 2016 13:28:44 -0500, jmcquown >
> wrote:
>
>>On 3/8/2016 1:18 PM, wrote:
>>> On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 3/8/2016 11:17 AM, wrote:
>>>>> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> 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
>>>>>
>>>>> Are we not allowed to dislike things? I loathe chipotle anything,
>>>>> Mexican food to me just feels hot in the mouth but for no good reason.
>>>>> Now a nice Vindaloo with the multitude layers of spices etc. that's
>>>>> entirely different, I think many today have blunted their taste buds
>>>>> with tabasco and mexican food.
>>>>>
>>>> Of course we're allowed to dislike things. But if she wants to make
>>>> corned beef brisket from scratch some pepper and peppercorns are in
>>>> nearly every recipe. I merely said I doubt they'd like it because they
>>>> don't eat any kind of pepper in anything and it is an ingredient in
>>>> corning your own beef.
>>>>
>>>> Jill
>>>
>>> But it is not present in quantities destined to 'pepper' it up -
>>> pepper merely for flavour, an entirely different thing. When I corned
>>> my own I used peppercorns but pepper was not 'the' flavour in the
>>> finished product.
>>>
>>I NEVER said it was the flavour in the finished product. In fact, I
>>stated it is salty. All I was commenting on is Ophelia has posted many,
>>many times about not even wanting a whisper of any kind of pepper in
>>their food. Therefore, I doubt she would like corned beef from scratch
>>simply because it includes <gasp> pepper.
>>
>>Jill
>
> O for gods sake! You`re so petty - I thought you were working 9-5
> these days, with no time to spare for ngs.

Never let it be said that McBitch has no time to spare for bitching at me.

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

On 03/08/2016 11:39 AM, Ed Pawlowski wrote:
> On 3/8/2016 1:28 PM, Ophelia wrote:
>> I have found some of his but saltpetre is not available to us
>> Something to do with gunpowder
>>
>
> It may be available in diluted form in a premixed cure. Look for Morton
> Tenderquick, or names like Instacure, Prauge Powder, Pink salt.
>

.. . . or, just leave it out. Saltpetre was there to preserve meat on
long voyages (several months) on wooden sailing ships. These days, we
can keep it under refrigeration until needed. The trade-off is the lack
of that unique shade of pink we associate with corned beef. It will be
grey instead, but taste almost exactly the same. I'd prefer to leave out
nitrates/nitrites from my food, if I can.

On Tue, 8 Mar 2016 20:05:06 -0000, "Ophelia" >
wrote:

> wrote in message
.. .
>> On Tue, 8 Mar 2016 13:28:44 -0500, jmcquown >
>> wrote:
>>>>
>>>I NEVER said it was the flavour in the finished product. In fact, I
>>>stated it is salty. All I was commenting on is Ophelia has posted many,
>>>many times about not even wanting a whisper of any kind of pepper in
>>>their food. Therefore, I doubt she would like corned beef from scratch
>>>simply because it includes <gasp> pepper.
>>>
>>>Jill
>>
>> O for gods sake! You`re so petty - I thought you were working 9-5
>> these days, with no time to spare for ngs.
>
>Never let it be said that McBitch has no time to spare for bitching at me.

lol

--
Bruce

"Whirled Peas" > wrote in message
...
> On 03/08/2016 11:39 AM, Ed Pawlowski wrote:
>> On 3/8/2016 1:28 PM, Ophelia wrote:
>>> I have found some of his but saltpetre is not available to us
>>> Something to do with gunpowder
>>>
>>
>> It may be available in diluted form in a premixed cure. Look for Morton
>> Tenderquick, or names like Instacure, Prauge Powder, Pink salt.
>>
>
> . . . or, just leave it out. Saltpetre was there to preserve meat on long
> voyages (several months) on wooden sailing ships. These days, we can keep
> it under refrigeration until needed. The trade-off is the lack of that
> unique shade of pink we associate with corned beef. It will be grey
> instead, but taste almost exactly the same. I'd prefer to leave out
> nitrates/nitrites from my food, if I can.

Interesting, thanks! So, do you have a recipe which leaves out that stuff?



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

On Tue, 8 Mar 2016 20:01:10 -0000, "Ophelia" >
wrote:

>
>
>"Ed Pawlowski" > wrote in message
...
>> On 3/8/2016 1:28 PM, Ophelia wrote:
>>>
>>>
>>> "The Cook" > wrote in message
>>> ...
>>>> 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.
>>>>
>>>> Check out Alton Brown's recipe. It doesn't look too spicy or hot.
>>>
>>> Thanks very much, Susan. That is much appreciated! I will search for
>>> that
>>>
>>> Ok I have found some of his but saltpetre is not available to us
>>> Something to do with gunpowder
>>>
>>
>> It may be available in diluted form in a premixed cure. Look for Morton
>> Tenderquick, or names like Instacure, Prauge Powder, Pink salt.
>
>Thanks, Ed. I will do that! I have something I was sent from Canada a few
>years ago that sounds similar, and when I get home I will get back to you on
>that. Might it have been prontocure? I am not sure and won't be home for a
>week or so, so I will have to get back to you.

There must be stores where you are that sell sausage/ham curing
supplies, ask at a local butcher shop. This company sells everything
anyone could need for meat curing, including books, I don't know if
they will ship to you but there must be a similar business in the UK:
http://www.alliedkenco.com/37.aspx

On 3/8/2016 3:23 PM, Sqwertz wrote:
> will probably not be happy with one made without.
>
> -sw
Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++









--- news://freenews.netfront.net/ - complaints: ---

Ophelia wrote in rec.food.cooking:

> 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.

I have not, and I am sorry I have no true TNT set due to that, but here
is what I do have.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corned Beef
Categories: Beef
Yield: 16 Servings

8 lb Beef, bottom round, chuck
-or brisket
1 1/3 c Kosher salt
3 tb Salt
1 ts Sage
2 ts Thyme
1 ts Paprika
2 ts Allspice
4 Bay leaves
1/2 c Carrots; chopped
1/2 c Turnips; chopped
1/2 c Onion; minced

Combine the spices and rub into meat. Place the meat and the chopped
vegetables in a heavy zip-lock bag, squeeze out as much air as
possible and seal the bag. Place the bag in the refrigerator, turn
and massage daily for at least two weeks. Before cooking the meat,
soak in water for at 24 hours to remove the salt. To cook, place the
meat in a large pot and cover with water. Bring to a boil, skim, and
ten add carrots, onions, celery and garlic as desired. Cook for 3 to
3 1/2 hours or until tender. Serve with vegetables that have been
steamed or cooked in some of the pot liquer. Posted to MC-Recipe
Digest V1 #176

Date: Tue, 30 Jul 1996 06:31:00 -0300

From: Calvin Deiterich >

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corned Beef 1
Categories: Beef, Jewish/kosh
Yield: 1 Servings

5 lb Beef brisket
4 qt Water
2 c Coarse salt
2 c Brown sugar
1 tb Juniper berries
2 ts Allspice berries
2 Bay leaves
6 Garlic cloves; peeled

Using fork, pierce the meat all over. In a mixing bowl, whisk the
remaining ingredients together until the sugar dissolves. Pour the
brine over the meat, cover, and refrigerate for 10 days. Remove the
meat and rinse thoroughly. Place the meat in a stock pot and cover
with water. Bring the liquid up to a boil and reduce the heat. Simmer
for 1 hour. Pour off the water, cover with cold water and repeat
cooking process until the beef is very tender. Remove from water.
Cool the meat and slice paper thin. To make a reuben: On both slices
of rye sourdough bread, spread Russian dressing. Layer the meat,
cheese and sauerkraut between the bread. Spread butter on both sides
of bread and place on a hot grill. Grill for 2 minutes on each side.
Remove from the heat and slice.

Yield: 4 pounds of corned beef

Per serving: 8218 Calories; 603g Fat (67% calories from fat); 386g
Protein; 293g Carbohydrate; 1657mg Cholesterol; 182166mg Sodium

Recipe by: ESSENCE OF EMERIL EE2357

Posted to MC-Recipe Digest V1 #867 by shade > on
Oct 26, 1997

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corned Beef (Homemade - No Chemicals)
Categories: Beef
Yield: 8 Servings

1 4 lb beef brisket, trimmed
4 qt Hot water
1 1/2 lb Salt
2 Bay leaves
12 Peppercorns
2 Garlic cloves
4 ts Pickling spice

Wash and dry timmed beef. Rub with 3 to 4 tablespoons salt. Dissolve
remainder of salt in hot water. Place beef in enameled or glass pot
or stone crock and pour salted water over it. Cool. Stir in bay leaf,
6 of the peppercorns, 1 clove of garlic mashed and 2 tsp of pickling
spice.

Weight meat with plate or other heavy object so that the meat is
completely covered by the brine. Cover pot and let sit at room
temperature for 48 hours. (Note: the meat will not be pink as it is
in commercial corned beef because there is no sodium nitrate it it.)

TO COOK: Wash meat to remove brine, place in pot with boiling water to
cover. Add 6 peppercorns, 1 clove mashed garlic, and 2 tsp pickling
spice. Cover and simmer 4 hours or until tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corned Beef (How To Cure Your Own)
Categories: Meats, Sausage
Yield: 1 Servings

5 lb Boneless Beef Roast*
2 tb Sugar
1/2 c Table salt
2 qt Water
2 cl Garlic; peeled & sliced
2 tb Pickling spices
1 tb Dry minced onion

MMMMM--------------------SANDWICH INGREDIENTS-------------------------
3 cn Light Beer; (12 oz. each)
1/4 c Bottled Italian Dressing
10 Peppercorns; (optional)

* about 10" long, 4 to 5" wide and about 2" thick with just a thin
covering of fat on one side.

Place meat in an accommodating glass or plastic refrigerator
container. Mix all remaining ingredients together in saucepan or bowl
& pour over meat. Seal tightly with lid or plastic wrap, secured with
rubber band. Refrigerate meat mixture for 7 days. Once a day turn
meat over in marinade. On 7th day, remove from marinade & soak meat
in cold water, covered, from water, draining it well.

Prepare for sandwiches this way: Place drained, cured, beef roast in
an accommodating pot. Add beer, Italian Dressing & peppercorns and
bring to boil. Cover & reduce heat to gentle simmer for 2 1/2 hours.
Remove from beer mixture. Add only 1 cup of beer mixture to beef in a
shallow, small oblong roasting pan. Seal in plastic wrap &
refrigerate several hours or overnight. Place in oven to bake at 350
degrees F for 1 1/2 hours, sealing pan in foil. Cool & slice across
grain for sandwiches. Slices best when well chilled. Freeze in family
portions, sliced, to thaw & serve in 3 months. Refrigerate
well-wrapped, to use in 4 or 5 days. Allow 1/2 lb. per serving.

OPTIONAL BRINE: Drain juice from bottled dill pickles (any kind),
mixing in equal parts with Dry Vermouth, sufficient to submerge beef
instead of mixture given above.

Source: Gloria Pitzers' Secret Fast Food Recipes 1976 reprinted 1985
From: Sandy May Date: 15 Jan 96 Posted to recipelu-digest by "Diane
Geary" > on Mar 12, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Home-Cured Corned Beef
Categories: Preserving, Beef, Sausage
Yield: 4 Servings

4 lb Beef roast
4 tb Curing salt
6 Garlic cloves; peeled
3 Bay leaves
1/8 ts Whole cloves; (3)
2 tb Whole coriander seeds
2 tb Whole peppercorns
1 tb Whole mustard seeds
1/4 c Brown sugar

Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and
mustard seed in blender. Blend until coarsely chopped. Add brown
sugar. Set aside. Trim roast (venison, beef, etc.), weigh and measure
1 level Tablespoon of curing salt per pound. Add measured curing salt
to spice mixture you set aside. Rub spice mixture into roast,
pressing in well. Measure roast at thickest point. Place into heavy
freezing bag and close securely. Place in shallow pan in
refrigerator. Cure 5 days per inch of measured thickness, turning bag
daily. At end of curing time wrap and freeze. To cook: Drain juices,
if desired rinse thoroughly under cold running water to remove extra
salt and spice pieces, wrap in foil and bake sealed at 300 degrees 2
to 3 hours or until tender. Or use in any corned beef recipe. From:
Dorothy Flatman Posted to recipelu-digest by "Diane Geary"
> on Mar 12, 1998

MMMMM


--

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.



--

Ophelia wrote in rec.food.cooking:

>
>
> "Whirled Peas" > wrote in message
> ...
> > On 03/08/2016 11:39 AM, Ed Pawlowski wrote:
> > > On 3/8/2016 1:28 PM, Ophelia wrote:
> > > > I have found some of his but saltpetre is not available to us
> > > > Something to do with gunpowder
> > > >
> > >
> > > It may be available in diluted form in a premixed cure. Look for
> > > Morton Tenderquick, or names like Instacure, Prauge Powder, Pink
> > > salt.
> > >
> >
> > . . . or, just leave it out. Saltpetre was there to preserve meat
> > on long voyages (several months) on wooden sailing ships. These
> > days, we can keep it under refrigeration until needed. The
> > trade-off is the lack of that unique shade of pink we associate
> > with corned beef. It will be grey instead, but taste almost exactly
> > the same. I'd prefer to leave out nitrates/nitrites from my food,
> > if I can.
>
> Interesting, thanks! So, do you have a recipe which leaves out that
> stuff?

I sent one in the batch.

Carol

--

On 3/8/2016 3:01 PM, wrote:
> On Tue, 8 Mar 2016 13:28:44 -0500, jmcquown >
> wrote:
>
>> On 3/8/2016 1:18 PM, wrote:
>>> On Tue, 8 Mar 2016 12:11:49 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 3/8/2016 11:17 AM, wrote:
>>>>> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> 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
>>>>>
>>>>> Are we not allowed to dislike things? I loathe chipotle anything,
>>>>> Mexican food to me just feels hot in the mouth but for no good reason.
>>>>> Now a nice Vindaloo with the multitude layers of spices etc. that's
>>>>> entirely different, I think many today have blunted their taste buds
>>>>> with tabasco and mexican food.
>>>>>
>>>> Of course we're allowed to dislike things. But if she wants to make
>>>> corned beef brisket from scratch some pepper and peppercorns are in
>>>> nearly every recipe. I merely said I doubt they'd like it because they
>>>> don't eat any kind of pepper in anything and it is an ingredient in
>>>> corning your own beef.
>>>>
>>>> Jill
>>>
>>> But it is not present in quantities destined to 'pepper' it up -
>>> pepper merely for flavour, an entirely different thing. When I corned
>>> my own I used peppercorns but pepper was not 'the' flavour in the
>>> finished product.
>>>
>> I NEVER said it was the flavour in the finished product. In fact, I
>> stated it is salty. All I was commenting on is Ophelia has posted many,
>> many times about not even wanting a whisper of any kind of pepper in
>> their food. Therefore, I doubt she would like corned beef from scratch
>> simply because it includes <gasp> pepper.
>>
>> Jill
>
> O for gods sake! You`re so petty - I thought you were working 9-5
> these days, with no time to spare for ngs.
>
Fer cryin' out loud, I posted a link with a recipe. The fact is most
solutions for making corned beef contains red pepper and peppercorns.
Ophelia has stated many times they don't like and won't eat pepper in
any form. What's got your knickers in such a twist?!

Jill

On Tue, 8 Mar 2016 20:01:10 -0000, "Ophelia" >
wrote:

>Thanks, Ed. I will do that! I have something I was sent from Canada a few
>years ago that sounds similar, and when I get home I will get back to you on
>that. Might it have been prontocure? I am not sure and won't be home for a
>week or so, so I will have to get back to you.

Saltpeter is actually sodium nitrate, and it's primary use in curing
corned beef is just to retain the pink coloring.

If you enter saltpeter on Amazon, you'll get many choices.

On 3/8/2016 1:31 PM, Ophelia wrote:
>
>
> > wrote in message
> ...
>> On Tue, 8 Mar 2016 11:01:33 -0500, jmcquown >
>> wrote:
>>
>>> 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.
>
> LOL don't you just love how Ms McBitch loves to dig at me??? Please
> notice I never mention her unless I see she is bitching about me?

I don't bitch about you lady. But you do ask about corned beef every
year. For some reason you can't seem to save the information you've
been given over many years.

> I mean I don't have an SO that lives with his partner and their children
> and only visits me when it is convenient? My Husband doesn't share me
> with anyone. Perhaps she is jealous that she only get penis leavings!
>
What makes you think my SO lives with anyone?! You are truly crazy.

You're the one who is so Downton Abbey-ish, calling your husband
"himself" as if he's Royalty. I'm glad he treats you well but for dogs
sake he's not your LORD and Master.

I posted a link for corned beef. Don't like it? Don't read it and
don't try it.

Jill

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

On 3/8/2016 3:05 PM, Ophelia wrote:
>>
>> O for gods sake! You`re so petty - I thought you were working 9-5
>> these days, with no time to spare for ngs.
>
> Never let it be said that McBitch has no time to spare for bitching at me.
>
Look at Ophelia suddenly calling names.

Is she going to deny having said she and her husband don't like pepper.
She has said many times no pepper in her cooking.

I'm not going to waste my time looking it up. Other people know she's
said she and HIMSELF won't eat anything with pepper.

Now she's resorted to name-calling, just like all the people she
criticizes. How very telling.

Jill

On Tue, 8 Mar 2016 18:28:43 -0000, "Ophelia" >
wrote:

> Ok I have found some of his but saltpetre is not available to us
> Something to do with gunpowder

Prague powder (pink salt) is used more commonly now.
https://en.wikipedia.org/wiki/Curing_salt

Try this recipe. Sodium nitrite is optional.
http://ruhlman.com/2015/03/how-to-cure-corned-beef/
Remember, celery contains nitrites.



--

sf

"The New Other Guy" > wrote in message
...
> On Tue, 8 Mar 2016 20:01:10 -0000, "Ophelia" >
> wrote:
>
>>Thanks, Ed. I will do that! I have something I was sent from Canada a
>>few
>>years ago that sounds similar, and when I get home I will get back to you
>>on
>>that. Might it have been prontocure? I am not sure and won't be home for
>>a
>>week or so, so I will have to get back to you.
>
> Saltpeter is actually sodium nitrate, and it's primary use in curing
> corned beef is just to retain the pink coloring.
>
> If you enter saltpeter on Amazon, you'll get many choices.

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

"sf" > wrote in message
...
> On Tue, 8 Mar 2016 18:28:43 -0000, "Ophelia" >
> wrote:
>
>> Ok I have found some of his but saltpetre is not available to us
>> Something to do with gunpowder
>
> Prague powder (pink salt) is used more commonly now.
> https://en.wikipedia.org/wiki/Curing_salt
>
> Try this recipe. Sodium nitrite is optional.
> http://ruhlman.com/2015/03/how-to-cure-corned-beef/
> Remember, celery contains nitrites.

I have Prontocure but I don't know how to use it.
--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Tue, 8 Mar 2016 20:05:06 -0000, "Ophelia" >
> wrote:
>
> wrote in message
. ..
>>> On Tue, 8 Mar 2016 13:28:44 -0500, jmcquown >
>>> wrote:
>>>>>
>>>>I NEVER said it was the flavour in the finished product. In fact, I
>>>>stated it is salty. All I was commenting on is Ophelia has posted many,
>>>>many times about not even wanting a whisper of any kind of pepper in
>>>>their food. Therefore, I doubt she would like corned beef from scratch
>>>>simply because it includes <gasp> pepper.
>>>>
>>>>Jill
>>>
>>> O for gods sake! You`re so petty - I thought you were working 9-5
>>> these days, with no time to spare for ngs.
>>
>>Never let it be said that McBitch has no time to spare for bitching at me.
>
> lol

Someone else will now be searching frantically through every post I ever
made to see if I have *ever* mentioned corned beef in the past and if I
have, will post reams and reams of copies ...

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

On Wed, 9 Mar 2016 08:59:12 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" > wrote in message
.. .
>> On Tue, 8 Mar 2016 20:05:06 -0000, "Ophelia" >
>> wrote:
>>
> wrote in message
...
>>>> On Tue, 8 Mar 2016 13:28:44 -0500, jmcquown >
>>>> wrote:
>>>>>>
>>>>>I NEVER said it was the flavour in the finished product. In fact, I
>>>>>stated it is salty. All I was commenting on is Ophelia has posted many,
>>>>>many times about not even wanting a whisper of any kind of pepper in
>>>>>their food. Therefore, I doubt she would like corned beef from scratch
>>>>>simply because it includes <gasp> pepper.
>>>>>
>>>>>Jill
>>>>
>>>> O for gods sake! You`re so petty - I thought you were working 9-5
>>>> these days, with no time to spare for ngs.
>>>
>>>Never let it be said that McBitch has no time to spare for bitching at me.
>>
>> lol
>
>Someone else will now be searching frantically through every post I ever
>made to see if I have *ever* mentioned corned beef in the past and if I
>have, will post reams and reams of copies ...

I'm sure McBiddy is chomping at the bit

--
Bruce

"sf" > wrote in message
...
> On Tue, 8 Mar 2016 18:28:43 -0000, "Ophelia" >
> wrote:
>
>> Ok I have found some of his but saltpetre is not available to us
>> Something to do with gunpowder
>
> Prague powder (pink salt) is used more commonly now.
> https://en.wikipedia.org/wiki/Curing_salt
>
> Try this recipe. Sodium nitrite is optional.
> http://ruhlman.com/2015/03/how-to-cure-corned-beef/
> Remember, celery contains nitrites.

Thanks very much for that! I like that it says the nitrate is optional)
So, if I leave out the spices ...

I am very pleased with that recipe, so thanks again! I know I have looked
around in the past but never seen that.

When I get home I shall be looking for a nice piece of brisket) I will
get back to you



--
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