In deference to the pressure cooking thread, I took the opposite and
used the slow cooker. For the liquid, I used a 12 oz. bottle of beer.
Very tasty. The beer gave a darker color to the veggies than you'd see
with plain water.

For the beef, we use a round rather than brisket. Both were on sale
and I did buy one of each.

On 3/17/2017 6:55 PM, Ed Pawlowski wrote:
> In deference to the pressure cooking thread, I took the opposite and
> used the slow cooker. For the liquid, I used a 12 oz. bottle of beer.
> Very tasty. The beer gave a darker color to the veggies than you'd see
> with plain water.
>
> For the beef, we use a round rather than brisket. Both were on sale
> and I did buy one of each.

I used the slow cooker, too. No beer, just a cup of water + the
seasoning packet. I added a couple of extra garlic cloves and bay
leaves. I always do that.

This year is the first time I've seen corned round. The round and flat
cut were on sale for the same price ($3.99/lb). Never having made a
corned round before I chose the familiar flat cut. Here are my results:

https://s17.postimg.org/m7hlzc8z3/beef_cabbage_bowl.jpg

Delicious!

I didn't add any potatoes this year. No particular reason. I never did
like carrots with corned beef.

Hope yours was very tasty, Ed!

Jill

In article >,
Ed Pawlowski > wrote:

> In deference to the pressure cooking thread, I took the opposite and
> used the slow cooker. For the liquid, I used a 12 oz. bottle of beer.
> Very tasty. The beer gave a darker color to the veggies than you'd see
> with plain water.
>
> For the beef, we use a round rather than brisket. Both were on sale
> and I did buy one of each.

Is mine slower? 30 hours sous vide at 145 F.

Isaac

On 3/18/2017 12:46 AM, isw wrote:
> In article >,
> Ed Pawlowski > wrote:
>
>> In deference to the pressure cooking thread, I took the opposite and
>> used the slow cooker. For the liquid, I used a 12 oz. bottle of beer.
>> Very tasty. The beer gave a darker color to the veggies than you'd see
>> with plain water.
>>
>> For the beef, we use a round rather than brisket. Both were on sale
>> and I did buy one of each.
>
> Is mine slower? 30 hours sous vide at 145 F.
>
> Isaac
>
Are we supposed to be impressed? The question isn't really about time,
you know, it's about taste. How did it taste?

Jill

On 3/18/2017 12:46 AM, isw wrote:
> In article >,
> Ed Pawlowski > wrote:
>
>> In deference to the pressure cooking thread, I took the opposite and
>> used the slow cooker. For the liquid, I used a 12 oz. bottle of beer.
>> Very tasty. The beer gave a darker color to the veggies than you'd see
>> with plain water.
>>
>> For the beef, we use a round rather than brisket. Both were on sale
>> and I did buy one of each.
>
> Is mine slower? 30 hours sous vide at 145 F.
>
> Isaac
>

At that temperature is would take many hours to break down the collagen.
Same result can be had in less time at 160 or a bit more.

In article >,
jmcquown > wrote:

> On 3/18/2017 12:46 AM, isw wrote:
> > In article >,
> > Ed Pawlowski > wrote:
> >
> >> In deference to the pressure cooking thread, I took the opposite and
> >> used the slow cooker. For the liquid, I used a 12 oz. bottle of beer.
> >> Very tasty. The beer gave a darker color to the veggies than you'd see
> >> with plain water.
> >>
> >> For the beef, we use a round rather than brisket. Both were on sale
> >> and I did buy one of each.
> >
> > Is mine slower? 30 hours sous vide at 145 F.
> >
> > Isaac
> >
> Are we supposed to be impressed? The question isn't really about time,
> you know, it's about taste. How did it taste?

Lots of compliments, lots of second helpings. Nice texture, not soggy or
shredding or falling apart but plenty tender to cut with a fork. Best
part is that when chilled, I can slice it really thin for sandwiches
without having it fall apart.

I've been doing corned beef using a sous vide water bath for six years.
Easy, too: bring the sealed package home (I get the kind with the spices
already distributed, rather than in a little baggie), rinse it off and
peel the paper price sticker (because otherwise it will come off in the
hot water), and drop it in the sous vide pot for 24 to 30 hours or so
(not critical).

For dinner, drain the liquid and let it down with some water to taste
and use it to cook the veggies if you like the flavor.

And no, the meat is not too salty; it's just fine. No rinsing needed.
The spices that stick to the meat (they don't come off as they would in
a pot of boiling water) become considerably mellowed during the cooking,
and give a tasty "extra" when you munch.

And I checked with both the meat packer and the plastic packaging maker;
the plastic they use is food safe up to boiling.

Isaac

On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:

>Lots of compliments, lots of second helpings. Nice texture, not soggy or
>shredding or falling apart but plenty tender to cut with a fork. Best
>part is that when chilled, I can slice it really thin for sandwiches
>without having it fall apart.
>
>I've been doing corned beef using a sous vide water bath for six years.
>Easy, too: bring the sealed package home (I get the kind with the spices
>already distributed, rather than in a little baggie)

Pre-spiced meat? By a supermarket?

On Sunday, March 19, 2017 at 6:47:52 AM UTC-4, Bruce wrote:
> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
>
> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> >shredding or falling apart but plenty tender to cut with a fork. Best
> >part is that when chilled, I can slice it really thin for sandwiches
> >without having it fall apart.
> >
> >I've been doing corned beef using a sous vide water bath for six years.
> >Easy, too: bring the sealed package home (I get the kind with the spices
> >already distributed, rather than in a little baggie)
>
> Pre-spiced meat? By a supermarket?

That's what corned beef is, although usually it's corned by the packer
and not by the supermarket.

Here's the brand that I favor:

<http://www.unitedmeatanddeli.com/products/sy-ginsberg-corned-beef>

These outfits are generally regional, so I wouldn't expect Isaac to
necessarily be able to get the same thing.

Cindy Hamilton

On 3/19/2017 12:46 PM, Gary wrote:
> jmcquown wrote:
>>
>> This year is the first time I've seen corned round. The round and flat
>> cut were on sale for the same price ($3.99/lb). Never having made a
>> corned round before I chose the familiar flat cut. Here are my results:
>>
>> https://s17.postimg.org/m7hlzc8z3/beef_cabbage_bowl.jpg
>>
>> Delicious!
>
> Looked very tasty, Jill.
>
Thanks, it was! Still is, actually.

Jill

On Sunday, March 19, 2017 at 11:59:25 AM UTC-4, Gary wrote:
> jmcquown wrote:
> >
> > On 3/19/2017 12:46 PM, Gary wrote:
> > > jmcquown wrote:
> > >>
> > >> This year is the first time I've seen corned round. The round and flat
> > >> cut were on sale for the same price ($3.99/lb). Never having made a
> > >> corned round before I chose the familiar flat cut. Here are my results:
> > >>
> > >> https://s17.postimg.org/m7hlzc8z3/beef_cabbage_bowl.jpg
> > >>
> > >> Delicious!
> > >
> > > Looked very tasty, Jill.
> > >
> > Thanks, it was! Still is, actually.
> >
> > Jill
>
> Here's a funny for you. That platter would have been one killer meal for
> me. You probably saved some for another meal.

Depending on how much beef is at the bottom, it might make 5 or 6
meals for me.

Cindy Hamilton

On 3/19/2017 12:59 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/19/2017 12:46 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> This year is the first time I've seen corned round. The round and flat
>>>> cut were on sale for the same price ($3.99/lb). Never having made a
>>>> corned round before I chose the familiar flat cut. Here are my results:
>>>>
>>>> https://s17.postimg.org/m7hlzc8z3/beef_cabbage_bowl.jpg
>>>>
>>>> Delicious!
>>>
>>> Looked very tasty, Jill.
>>>
>> Thanks, it was! Still is, actually.
>>
>> Jill
>
> Here's a funny for you. That platter would have been one killer meal for
> me. You probably saved some for another meal.
>
You're right, there's no way could I have eaten all that as one meal!
There's even extra cabbage in a separate container, and I bought a
*small* cabbage.

> BTW - nice platter too (the actual ceramic dish)
>
My legally blind aunt made the bowl which is shaped like a big cabbage
leaf. For someone who lost most of her sight when she was in her
late 20's was a wiz at things like that. She was also an excellent cook.

Jill

On Sunday, March 19, 2017 at 9:26:42 AM UTC-7, Gary wrote:
> jmcquown wrote:
> >
> > There's even extra cabbage in a separate container, and I bought a
> > *small* cabbage.
>
> Cabbage was on sale here this week - $0.33/lb so I bought the smallest
> one they had. I'm still debating what to do with it....no ham or no
> corned beef. I will add some to a few ramen dishes but I'm wondering if
> I just slow boil a wedge and add butter? I'll have to look up some
> plain cabbage recipes.

Don't boil your cabbage, steam it or pressure cook it to retain flavor and vitamins. I love steamed cabbage with butter and sour cream, salt and pepper. Simple, easy, delicious.

Bruce wrote:
>
> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
>
> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> >shredding or falling apart but plenty tender to cut with a fork. Best
> >part is that when chilled, I can slice it really thin for sandwiches
> >without having it fall apart.
> >
> >I've been doing corned beef using a sous vide water bath for six years.
> >Easy, too: bring the sealed package home (I get the kind with the spices
> >already distributed, rather than in a little baggie)
>
> Pre-spiced meat? By a supermarket?

That's common at least in the USA, Bruce. The meat isn't always
pre-spiced but there is at least a little spice pack inside. You're not
buying beef, you're buying corned beef. If a little spice pack is
included, you have the option to use that or to spice it yourself with
your own blend.

jmcquown wrote:
>
> This year is the first time I've seen corned round. The round and flat
> cut were on sale for the same price ($3.99/lb). Never having made a
> corned round before I chose the familiar flat cut. Here are my results:
>
> https://s17.postimg.org/m7hlzc8z3/beef_cabbage_bowl.jpg
>
> Delicious!

Looked very tasty, Jill.

On 3/19/2017 1:26 PM, Gary wrote:
> jmcquown wrote:
>>
>> There's even extra cabbage in a separate container, and I bought a
>> *small* cabbage.
>
> Cabbage was on sale here this week - $0.33/lb so I bought the smallest
> one they had.

Gotcha beat on that price! 29 cents/lb.

> I'm still debating what to do with it....no ham or no
> corned beef. I will add some to a few ramen dishes but I'm wondering if
> I just slow boil a wedge and add butter? I'll have to look up some
> plain cabbage recipes.
>
I don't suppose you have a grill? Grilled cabbage wedges are delicious.

Jill

On Sun, 19 Mar 2017 12:46:57 -0400, jmcquown >
wrote:

>On 3/19/2017 1:26 PM, Gary wrote:
>> jmcquown wrote:
>>>
>>> There's even extra cabbage in a separate container, and I bought a
>>> *small* cabbage.
>>
>> Cabbage was on sale here this week - $0.33/lb so I bought the smallest
>> one they had.
>
>Gotcha beat on that price! 29 cents/lb.
>
>> I'm still debating what to do with it....no ham or no
>> corned beef. I will add some to a few ramen dishes but I'm wondering if
>> I just slow boil a wedge and add butter? I'll have to look up some
>> plain cabbage recipes.
>>
>I don't suppose you have a grill? Grilled cabbage wedges are delicious.
>
>Jill

I haven't seen that price on cabbage in probably 10 years. 68 cents
per pound here and no breaks for St. Paddy's day.
Janet US

jmcquown wrote:
>
> On 3/19/2017 12:46 PM, Gary wrote:
> > jmcquown wrote:
> >>
> >> This year is the first time I've seen corned round. The round and flat
> >> cut were on sale for the same price ($3.99/lb). Never having made a
> >> corned round before I chose the familiar flat cut. Here are my results:
> >>
> >> https://s17.postimg.org/m7hlzc8z3/beef_cabbage_bowl.jpg
> >>
> >> Delicious!
> >
> > Looked very tasty, Jill.
> >
> Thanks, it was! Still is, actually.
>
> Jill

Here's a funny for you. That platter would have been one killer meal for
me. You probably saved some for another meal.

BTW - nice platter too (the actual ceramic dish)

On 3/19/2017 12:57 PM, U.S. Janet B. wrote:
> On Sun, 19 Mar 2017 12:46:57 -0400, jmcquown >
> wrote:
>
>> On 3/19/2017 1:26 PM, Gary wrote:
>>>>
>>> Cabbage was on sale here this week - $0.33/lb so I bought the smallest
>>> one they had.
>>
>> Gotcha beat on that price! 29 cents/lb.
>>
>>> I'm still debating what to do with it....no ham or no
>>> corned beef. I will add some to a few ramen dishes but I'm wondering if
>>> I just slow boil a wedge and add butter? I'll have to look up some
>>> plain cabbage recipes.
>>>
>> I don't suppose you have a grill? Grilled cabbage wedges are delicious.
>>
>> Jill
>
> I haven't seen that price on cabbage in probably 10 years. 68 cents
> per pound here and no breaks for St. Paddy's day.
> Janet US
>
Regular price for cabbage around here might be 10-15 cents higher.

What I don't see wonderful deals on is the corned beef. $3.99/lb is
about as low as it gets. A couple of years ago Food Lion corned beef
for $2.99/lb; of course they ran out before I got there. People often
mention great sales on corned beef the day *after* St. Paddy's... I've
sure never seen those sales.

Jill

On 2017-03-19, ImStillMags > wrote:

> Don't boil your cabbage, steam it or pressure cook it to retain
> flavor and vitamins. I love steamed cabbage with butter and sour
> cream, salt and pepper. Simple, easy, delicious.

Agree!

Took my own daughter to inform me. This from a daughter I've been
instructing "all things cooking", all her life. She sed, "try some
cabbage. Jes steam it. It tastes great is is naturally sweet. Yer
granddaughters love it." I tried it. Apparently (no pun intended),
I've taught her well. She was right on!

nb

On 2017-03-19, jmcquown > wrote:

> What I don't see wonderful deals on is the corned beef. $3.99/lb is
> about as low as it gets. A couple of years ago Food Lion corned beef
> for $2.99/lb; of course they ran out before I got there. People often
> mention great sales on corned beef the day *after* St. Paddy's... I've
> sure never seen those sales.

Our CityMarket (Kroger store) jes put corned beef (CB) pkg's on sale
fer another week. At $2.49USD /lb (point) and $3.44USD /lb (flat), I
may buy another flat, next Tue. Regular cabbage is a trifflin' $0.39
/lb!

nb

jmcquown wrote:
>
> There's even extra cabbage in a separate container, and I bought a
> *small* cabbage.

Cabbage was on sale here this week - $0.33/lb so I bought the smallest
one they had. I'm still debating what to do with it....no ham or no
corned beef. I will add some to a few ramen dishes but I'm wondering if
I just slow boil a wedge and add butter? I'll have to look up some
plain cabbage recipes.

On 3/19/2017 12:45 PM, Gary wrote:
> Bruce wrote:
>>
>> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
>>
>>> Lots of compliments, lots of second helpings. Nice texture, not soggy or
>>> shredding or falling apart but plenty tender to cut with a fork. Best
>>> part is that when chilled, I can slice it really thin for sandwiches
>>> without having it fall apart.
>>>
>>> I've been doing corned beef using a sous vide water bath for six years.
>>> Easy, too: bring the sealed package home (I get the kind with the spices
>>> already distributed, rather than in a little baggie)
>>
>> Pre-spiced meat? By a supermarket?
>
> That's common at least in the USA, Bruce. The meat isn't always
> pre-spiced but there is at least a little spice pack inside. You're not
> buying beef, you're buying corned beef. If a little spice pack is
> included, you have the option to use that or to spice it yourself with
> your own blend.
>
Exactly. Corned beef has a spice packet (mostly pickling spices)
included. Use it, or don't. That's not what Isaac was referring to,
though. I don't see the type of corned beef he mentioned in stores in
my area.

The pre-seasoned meat I see most often is pork tenderloin. I buy the
plain pork tenderloin and season it myself.

Jill

On 3/19/2017 1:25 PM, notbob wrote:
> On 2017-03-19, jmcquown > wrote:
>
>> What I don't see wonderful deals on is the corned beef. $3.99/lb is
>> about as low as it gets. A couple of years ago Food Lion corned beef
>> for $2.99/lb; of course they ran out before I got there. People often
>> mention great sales on corned beef the day *after* St. Paddy's... I've
>> sure never seen those sales.
>
> Our CityMarket (Kroger store) jes put corned beef (CB) pkg's on sale
> fer another week. At $2.49USD /lb (point) and $3.44USD /lb (flat), I
> may buy another flat, next Tue. Regular cabbage is a trifflin' $0.39
> /lb!
>
> nb
>
I'd take the point or the flat at those prices. Cabbage was 29
cents/lb. but I wouldn't balk at 39 cents because I love cabbage.

Jill

On Sunday, March 19, 2017 at 12:26:42 PM UTC-4, Gary wrote:
> jmcquown wrote:
> >
> > There's even extra cabbage in a separate container, and I bought a
> > *small* cabbage.
>
> Cabbage was on sale here this week - $0.33/lb so I bought the smallest
> one they had. I'm still debating what to do with it....no ham or no
> corned beef. I will add some to a few ramen dishes but I'm wondering if
> I just slow boil a wedge and add butter? I'll have to look up some
> plain cabbage recipes.

Saute it in butter, oil, or bacon fat. This one looks good:

<http://gooddinnermom.com/sauteed-cabbage/>

Haluski will make a more filling dish:

<http://allrecipes.com/recipe/222509/easy-and-quick-halushki>

Or you could sauté with garlic and a splash of soy sauce and
take it a more Chinese direction.

Cindy Hamilton

On Sun, 19 Mar 2017 11:45:21 -0500, Gary > wrote:

>Bruce wrote:
>>
>> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
>>
>> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
>> >shredding or falling apart but plenty tender to cut with a fork. Best
>> >part is that when chilled, I can slice it really thin for sandwiches
>> >without having it fall apart.
>> >
>> >I've been doing corned beef using a sous vide water bath for six years.
>> >Easy, too: bring the sealed package home (I get the kind with the spices
>> >already distributed, rather than in a little baggie)
>>
>> Pre-spiced meat? By a supermarket?
>
>That's common at least in the USA, Bruce. The meat isn't always
>pre-spiced but there is at least a little spice pack inside. You're not
>buying beef, you're buying corned beef. If a little spice pack is
>included, you have the option to use that or to spice it yourself with
>your own blend.

I remember buying pre-spiced meat at a butcher's. They used something
strong and traditionally Dutch that I didn't like. I'd rather be in
control myself.

On Sun, 19 Mar 2017 04:50:56 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, March 19, 2017 at 6:47:52 AM UTC-4, Bruce wrote:
>> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
>>
>> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
>> >shredding or falling apart but plenty tender to cut with a fork. Best
>> >part is that when chilled, I can slice it really thin for sandwiches
>> >without having it fall apart.
>> >
>> >I've been doing corned beef using a sous vide water bath for six years.
>> >Easy, too: bring the sealed package home (I get the kind with the spices
>> >already distributed, rather than in a little baggie)
>>
>> Pre-spiced meat? By a supermarket?
>
>That's what corned beef is, although usually it's corned by the packer
>and not by the supermarket.

If it comes with a spice package, you have the option not to use that.
If they've already applied it, you're at their mercy.

On Sunday, March 19, 2017 at 2:13:12 PM UTC-4, Bruce wrote:
> On Sun, 19 Mar 2017 04:50:56 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, March 19, 2017 at 6:47:52 AM UTC-4, Bruce wrote:
> >> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
> >>
> >> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> >> >shredding or falling apart but plenty tender to cut with a fork. Best
> >> >part is that when chilled, I can slice it really thin for sandwiches
> >> >without having it fall apart.
> >> >
> >> >I've been doing corned beef using a sous vide water bath for six years.
> >> >Easy, too: bring the sealed package home (I get the kind with the spices
> >> >already distributed, rather than in a little baggie)
> >>
> >> Pre-spiced meat? By a supermarket?
> >
> >That's what corned beef is, although usually it's corned by the packer
> >and not by the supermarket.
>
> If it comes with a spice package, you have the option not to use that.
> If they've already applied it, you're at their mercy.

Corned beef is cured meat. Not many people cure meat at home anymore.

Spices are generally used during the curing process.
<http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/>

Although a lot of foodies are going back to the old ways and doing
that sort of thing at home.

Cindy Hamilton

In article >,
Bruce > wrote:

> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
>
> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> >shredding or falling apart but plenty tender to cut with a fork. Best
> >part is that when chilled, I can slice it really thin for sandwiches
> >without having it fall apart.
> >
> >I've been doing corned beef using a sous vide water bath for six years.
> >Easy, too: bring the sealed package home (I get the kind with the spices
> >already distributed, rather than in a little baggie)
>
> Pre-spiced meat? By a supermarket?

Harris Ranch, actually. It's what I have access to, and it's certainly
easy enough.

Isaac

In article >,
Bruce > wrote:

> On Sun, 19 Mar 2017 04:50:56 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, March 19, 2017 at 6:47:52 AM UTC-4, Bruce wrote:
> >> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
> >>
> >> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> >> >shredding or falling apart but plenty tender to cut with a fork. Best
> >> >part is that when chilled, I can slice it really thin for sandwiches
> >> >without having it fall apart.
> >> >
> >> >I've been doing corned beef using a sous vide water bath for six years.
> >> >Easy, too: bring the sealed package home (I get the kind with the spices
> >> >already distributed, rather than in a little baggie)
> >>
> >> Pre-spiced meat? By a supermarket?
> >
> >That's what corned beef is, although usually it's corned by the packer
> >and not by the supermarket.
>
> If it comes with a spice package, you have the option not to use that.
> If they've already applied it, you're at their mercy.

True, but it's not what I'd call "at their mercy" if you like it ...

Isaac

In article >,
Bruce > wrote:

> On Sun, 19 Mar 2017 11:45:21 -0500, Gary > wrote:
>
> >Bruce wrote:
> >>
> >> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
> >>
> >> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> >> >shredding or falling apart but plenty tender to cut with a fork. Best
> >> >part is that when chilled, I can slice it really thin for sandwiches
> >> >without having it fall apart.
> >> >
> >> >I've been doing corned beef using a sous vide water bath for six years.
> >> >Easy, too: bring the sealed package home (I get the kind with the spices
> >> >already distributed, rather than in a little baggie)
> >>
> >> Pre-spiced meat? By a supermarket?
> >
> >That's common at least in the USA, Bruce. The meat isn't always
> >pre-spiced but there is at least a little spice pack inside. You're not
> >buying beef, you're buying corned beef. If a little spice pack is
> >included, you have the option to use that or to spice it yourself with
> >your own blend.
>
> I remember buying pre-spiced meat at a butcher's. They used something
> strong and traditionally Dutch that I didn't like. I'd rather be in
> control myself.

My guess would be caraway seed.

Isaac

On Sun, 19 Mar 2017 23:22:13 -0700, isw > wrote:

>In article >,
> Bruce > wrote:
>
>> On Sun, 19 Mar 2017 04:50:56 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, March 19, 2017 at 6:47:52 AM UTC-4, Bruce wrote:
>> >>
>> >> Pre-spiced meat? By a supermarket?
>> >
>> >That's what corned beef is, although usually it's corned by the packer
>> >and not by the supermarket.
>>
>> If it comes with a spice package, you have the option not to use that.
>> If they've already applied it, you're at their mercy.
>
>True, but it's not what I'd call "at their mercy" if you like it ...

Yes, also true.

On Sun, 19 Mar 2017 23:25:19 -0700, isw > wrote:

>In article >,
> Bruce > wrote:
>
>> On Sun, 19 Mar 2017 11:45:21 -0500, Gary > wrote:
>>
>> >Bruce wrote:
>> >>
>> >> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
>> >>
>> >> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
>> >> >shredding or falling apart but plenty tender to cut with a fork. Best
>> >> >part is that when chilled, I can slice it really thin for sandwiches
>> >> >without having it fall apart.
>> >> >
>> >> >I've been doing corned beef using a sous vide water bath for six years.
>> >> >Easy, too: bring the sealed package home (I get the kind with the spices
>> >> >already distributed, rather than in a little baggie)
>> >>
>> >> Pre-spiced meat? By a supermarket?
>> >
>> >That's common at least in the USA, Bruce. The meat isn't always
>> >pre-spiced but there is at least a little spice pack inside. You're not
>> >buying beef, you're buying corned beef. If a little spice pack is
>> >included, you have the option to use that or to spice it yourself with
>> >your own blend.
>>
>> I remember buying pre-spiced meat at a butcher's. They used something
>> strong and traditionally Dutch that I didn't like. I'd rather be in
>> control myself.
>
>My guess would be caraway seed.

Maybe, it dominated everything.

In article >,
jmcquown > wrote:

> On 3/19/2017 12:45 PM, Gary wrote:
> > Bruce wrote:
> >>
> >> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
> >>
> >>> Lots of compliments, lots of second helpings. Nice texture, not soggy or
> >>> shredding or falling apart but plenty tender to cut with a fork. Best
> >>> part is that when chilled, I can slice it really thin for sandwiches
> >>> without having it fall apart.
> >>>
> >>> I've been doing corned beef using a sous vide water bath for six years.
> >>> Easy, too: bring the sealed package home (I get the kind with the spices
> >>> already distributed, rather than in a little baggie)
> >>
> >> Pre-spiced meat? By a supermarket?
> >
> > That's common at least in the USA, Bruce. The meat isn't always
> > pre-spiced but there is at least a little spice pack inside. You're not
> > buying beef, you're buying corned beef. If a little spice pack is
> > included, you have the option to use that or to spice it yourself with
> > your own blend.
> >
> Exactly. Corned beef has a spice packet (mostly pickling spices)
> included. Use it, or don't. That's not what Isaac was referring to,
> though. I don't see the type of corned beef he mentioned in stores in
> my area.

I'm up in California wine country, somewhat north of San Francisco. A
really nice place, but somewhat lacking on first-rate butcher counters
like I had access to down in San Jose.

The corned beef I get is "Harris Ranch" brand (a fairly local,
well-regarded packer), and I can get it either with the spices spread
all over the meat, or in a little packet (but it seems to me that what's
in that packet couldn't possibly cover the meat properly).

I've also bought corned but not seasoned beef and used my own spice
mixture, but buying it pre-seasoned allows me to just drop the whole
package right in the sous vide cooker, which is sure convenient.

I also start out with one of those "little packet" corned briskets which
I unwrap, toss the packet, give a good rub with pastrami seasoning using
my son-in-law the chef's recipe, put in the smoker for a few hours, and
then finish sous vide.

Yeah, it's "fake" pastrami, but it's really easy, and it sure does make
tasty Reuben sandwiches!

Isaac

On Mon, 20 Mar 2017 17:26:16 +1100, Bruce >
wrote:

> On Sun, 19 Mar 2017 23:22:13 -0700, isw > wrote:
>
> >In article >,
> > Bruce > wrote:
> >
> >> On Sun, 19 Mar 2017 04:50:56 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Sunday, March 19, 2017 at 6:47:52 AM UTC-4, Bruce wrote:
> >> >>
> >> >> Pre-spiced meat? By a supermarket?
> >> >
> >> >That's what corned beef is, although usually it's corned by the packer
> >> >and not by the supermarket.
> >>
> >> If it comes with a spice package, you have the option not to use that.
> >> If they've already applied it, you're at their mercy.
> >
> >True, but it's not what I'd call "at their mercy" if you like it ...
>
> Yes, also true.

It's just pickling spices. I add more too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 19 Mar 2017 23:48:02 -0700, isw > wrote:

> I also start out with one of those "little packet" corned briskets which
> I unwrap, toss the packet, give a good rub with pastrami seasoning using
> my son-in-law the chef's recipe, put in the smoker for a few hours, and
> then finish sous vide.
>
> Yeah, it's "fake" pastrami, but it's really easy, and it sure does make
> tasty Reuben sandwiches!

What is in the pastrami seasoning? I tossed a blister pack of
pickling spices (something Mixtas) into the whirly grinder and ground
it to a powder. Oh, boy - it's delicious!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 19 Mar 2017 23:25:19 -0700, isw > wrote:

> In article >,
> Bruce > wrote:
>
> > On Sun, 19 Mar 2017 11:45:21 -0500, Gary > wrote:
> >
> > >Bruce wrote:
> > >>
> > >> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
> > >>
> > >> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> > >> >shredding or falling apart but plenty tender to cut with a fork. Best
> > >> >part is that when chilled, I can slice it really thin for sandwiches
> > >> >without having it fall apart.
> > >> >
> > >> >I've been doing corned beef using a sous vide water bath for six years.
> > >> >Easy, too: bring the sealed package home (I get the kind with the spices
> > >> >already distributed, rather than in a little baggie)
> > >>
> > >> Pre-spiced meat? By a supermarket?
> > >
> > >That's common at least in the USA, Bruce. The meat isn't always
> > >pre-spiced but there is at least a little spice pack inside. You're not
> > >buying beef, you're buying corned beef. If a little spice pack is
> > >included, you have the option to use that or to spice it yourself with
> > >your own blend.
> >
> > I remember buying pre-spiced meat at a butcher's. They used something
> > strong and traditionally Dutch that I didn't like. I'd rather be in
> > control myself.
>
> My guess would be caraway seed.
>
Dave might know.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 20 Mar 2017 17:28:23 +1100, Bruce >
wrote:

> On Sun, 19 Mar 2017 23:25:19 -0700, isw > wrote:
>
> >In article >,
> > Bruce > wrote:
> >
> >> On Sun, 19 Mar 2017 11:45:21 -0500, Gary > wrote:
> >>
> >> >Bruce wrote:
> >> >>
> >> >> On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
> >> >>
> >> >> >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> >> >> >shredding or falling apart but plenty tender to cut with a fork. Best
> >> >> >part is that when chilled, I can slice it really thin for sandwiches
> >> >> >without having it fall apart.
> >> >> >
> >> >> >I've been doing corned beef using a sous vide water bath for six years.
> >> >> >Easy, too: bring the sealed package home (I get the kind with the spices
> >> >> >already distributed, rather than in a little baggie)
> >> >>
> >> >> Pre-spiced meat? By a supermarket?
> >> >
> >> >That's common at least in the USA, Bruce. The meat isn't always
> >> >pre-spiced but there is at least a little spice pack inside. You're not
> >> >buying beef, you're buying corned beef. If a little spice pack is
> >> >included, you have the option to use that or to spice it yourself with
> >> >your own blend.
> >>
> >> I remember buying pre-spiced meat at a butcher's. They used something
> >> strong and traditionally Dutch that I didn't like. I'd rather be in
> >> control myself.
> >
> >My guess would be caraway seed.
>
> Maybe, it dominated everything.

Oh, wait... aren't you Dutch?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 19 Mar 2017 23:20:31 -0700, isw > wrote:

> In article >,
> Bruce > wrote:
>
> > On Sat, 18 Mar 2017 23:04:46 -0700, isw > wrote:
> >
> > >Lots of compliments, lots of second helpings. Nice texture, not soggy or
> > >shredding or falling apart but plenty tender to cut with a fork. Best
> > >part is that when chilled, I can slice it really thin for sandwiches
> > >without having it fall apart.
> > >
> > >I've been doing corned beef using a sous vide water bath for six years.
> > >Easy, too: bring the sealed package home (I get the kind with the spices
> > >already distributed, rather than in a little baggie)
> >
> > Pre-spiced meat? By a supermarket?
>
> Harris Ranch, actually. It's what I have access to, and it's certainly
> easy enough.
>
There's nothing wrong with Harris Ranch meat.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 20 Mar 2017 08:15:24 -0700, sf > wrote:

>On Mon, 20 Mar 2017 17:28:23 +1100, Bruce >
>wrote:
>
>> On Sun, 19 Mar 2017 23:25:19 -0700, isw > wrote:
>>
>> >In article >,
>> > Bruce > wrote:
>> >
>> >> On Sun, 19 Mar 2017 11:45:21 -0500, Gary > wrote:
>> >>
>> >> >That's common at least in the USA, Bruce. The meat isn't always
>> >> >pre-spiced but there is at least a little spice pack inside. You're not
>> >> >buying beef, you're buying corned beef. If a little spice pack is
>> >> >included, you have the option to use that or to spice it yourself with
>> >> >your own blend.
>> >>
>> >> I remember buying pre-spiced meat at a butcher's. They used something
>> >> strong and traditionally Dutch that I didn't like. I'd rather be in
>> >> control myself.
>> >
>> >My guess would be caraway seed.
>>
>> Maybe, it dominated everything.
>
>Oh, wait... aren't you Dutch?

Yes.

In article >,
sf > wrote:

> On Sun, 19 Mar 2017 23:48:02 -0700, isw > wrote:
>
> > I also start out with one of those "little packet" corned briskets which
> > I unwrap, toss the packet, give a good rub with pastrami seasoning using
> > my son-in-law the chef's recipe, put in the smoker for a few hours, and
> > then finish sous vide.
> >
> > Yeah, it's "fake" pastrami, but it's really easy, and it sure does make
> > tasty Reuben sandwiches!
>
> What is in the pastrami seasoning? I tossed a blister pack of
> pickling spices (something Mixtas) into the whirly grinder and ground
> it to a powder. Oh, boy - it's delicious!

A mix of paprika, mustard seed, brown sugar, pepper, cloves, ...

Pretty usual, I think.

I've done that with the blister pack, too; works pretty well.

Isaac