I can't decide whethter to cook it in the pressure cooker or a 6-quart
dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
use the packet of spices that is included. Why else make corned beef
if you are going to rinse away all the salt and spices?
I'll drop some small red potatoes, carrots and onions in the broth
when the meat is done. Probably a small wedge of cabbage for me. My
husband doesn't like cooked cabbage and leftover cooked cabbage
doesn't work well.
The leftover roast will give him sandwiches for the week.
I will start the roast soon and let it sit in the liquor until supper
time. Do any of you folks call it "liquor" or is that a term from
home?
Janet US

On Wednesday, March 17, 2021 at 11:13:40 AM UTC-5, US Janet wrote:
>
> The leftover roast will give him sandwiches for the week.
> I will start the roast soon and let it sit in the liquor until supper
> time. Do any of you folks call it "liquor" or is that a term from
> home?
> Janet US
>
No corned beef here but yes, it's called liquor, pot liquor to be exact.
Turnip greens juice/broth is also called pot liquor around here.

Enjoy!

On Wednesday, March 17, 2021 at 12:13:40 PM UTC-4, US Janet wrote:
> I can't decide whethter to cook it in the pressure cooker or a 6-quart
> dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
> use the packet of spices that is included. Why else make corned beef
> if you are going to rinse away all the salt and spices?
> I'll drop some small red potatoes, carrots and onions in the broth
> when the meat is done. Probably a small wedge of cabbage for me. My
> husband doesn't like cooked cabbage and leftover cooked cabbage
> doesn't work well.

That's OK. You can save the cabbage for shredding into cole slaw for a fried chicken picnic! Its slowly getting warmer outside.

On Wed, 17 Mar 2021 12:02:54 -0700 (PDT), bruce bowser
> wrote:

>On Wednesday, March 17, 2021 at 12:13:40 PM UTC-4, US Janet wrote:
>> I can't decide whethter to cook it in the pressure cooker or a 6-quart
>> dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
>> use the packet of spices that is included. Why else make corned beef
>> if you are going to rinse away all the salt and spices?
>> I'll drop some small red potatoes, carrots and onions in the broth
>> when the meat is done. Probably a small wedge of cabbage for me. My
>> husband doesn't like cooked cabbage and leftover cooked cabbage
>> doesn't work well.
>
>That's OK. You can save the cabbage for shredding into cole slaw for a fried chicken picnic! Its slowly getting warmer outside.

cole slaw is on the schedule but no grilled chicken. It isn't that
warm here yet
Janet US

On Wednesday, March 17, 2021 at 3:53:20 PM UTC-4, US Janet wrote:
> On Wed, 17 Mar 2021 12:02:54 -0700 (PDT), bruce bowser
> > wrote:
>
> >On Wednesday, March 17, 2021 at 12:13:40 PM UTC-4, US Janet wrote:
> >> I can't decide whethter to cook it in the pressure cooker or a 6-quart
> >> dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
> >> use the packet of spices that is included. Why else make corned beef
> >> if you are going to rinse away all the salt and spices?
> >> I'll drop some small red potatoes, carrots and onions in the broth
> >> when the meat is done. Probably a small wedge of cabbage for me. My
> >> husband doesn't like cooked cabbage and leftover cooked cabbage
> >> doesn't work well.
> >
> >That's OK. You can save the cabbage for shredding into cole slaw for a fried chicken picnic! Its slowly getting warmer outside.
> cole slaw is on the schedule but no grilled chicken. It isn't that
> warm here yet

Yesterday I ended up having an egg salad sandwich for dinner. It would
have been beautiful grilling weather.

Today I'll grill some chicken and it'll be 45 F, rainy, and windy. Go figure.

Cindy Hamilton

On Wed, 17 Mar 2021 10:13:29 -0600, US Janet wrote:

> I can't decide whethter to cook it in the pressure cooker or a 6-quart
> dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
> use the packet of spices that is included. Why else make corned beef
> if you are going to rinse away all the salt and spices?
> I'll drop some small red potatoes, carrots and onions in the broth
> when the meat is done. Probably a small wedge of cabbage for me. My
> husband doesn't like cooked cabbage and leftover cooked cabbage
> doesn't work well.
> The leftover roast will give him sandwiches for the week.
> I will start the roast soon and let it sit in the liquor until supper
> time. Do any of you folks call it "liquor" or is that a term from
> home?
> Janet US

I never do corned beef anymore. It's pastrami or nothing. This
year I'm running two days late, but I've a got 5 pound cured Prime
tri-tip in the fridge coated with black pepper, coriander, salt, and
granulated garlic. I'll smoke it tomorrow for maybe 3 hours over
post oak really low until it hits about 138F. And then make a 7
pound pastrami reuben.

-sw

On Thu, 18 Mar 2021 23:11:26 -0500, Sqwertz >
wrote:

>On Wed, 17 Mar 2021 10:13:29 -0600, US Janet wrote:
>
>> I can't decide whethter to cook it in the pressure cooker or a 6-quart
>> dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
>> use the packet of spices that is included. Why else make corned beef
>> if you are going to rinse away all the salt and spices?
>> I'll drop some small red potatoes, carrots and onions in the broth
>> when the meat is done. Probably a small wedge of cabbage for me. My
>> husband doesn't like cooked cabbage and leftover cooked cabbage
>> doesn't work well.
>> The leftover roast will give him sandwiches for the week.
>> I will start the roast soon and let it sit in the liquor until supper
>> time. Do any of you folks call it "liquor" or is that a term from
>> home?
>> Janet US
>
>I never do corned beef anymore. It's pastrami or nothing. This
>year I'm running two days late, but I've a got 5 pound cured Prime
>tri-tip in the fridge coated with black pepper, coriander, salt, and
>granulated garlic. I'll smoke it tomorrow for maybe 3 hours over
>post oak really low until it hits about 138F. And then make a 7
>pound pastrami reuben.

Steve and Reuben: Love in the Supermarket

--
The real Bruce posts with Eternal September

Bruce wrote:
> On Thu, 18 Mar 2021 23:11:26 -0500, Sqwertz >
> wrote:
>
>> On Wed, 17 Mar 2021 10:13:29 -0600, US Janet wrote:
>>
>>> I can't decide whethter to cook it in the pressure cooker or a 6-quart
>>> dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
>>> use the packet of spices that is included. Why else make corned beef
>>> if you are going to rinse away all the salt and spices?
>>> I'll drop some small red potatoes, carrots and onions in the broth
>>> when the meat is done. Probably a small wedge of cabbage for me. My
>>> husband doesn't like cooked cabbage and leftover cooked cabbage
>>> doesn't work well.
>>> The leftover roast will give him sandwiches for the week.
>>> I will start the roast soon and let it sit in the liquor until supper
>>> time. Do any of you folks call it "liquor" or is that a term from
>>> home?
>>> Janet US
>>
>> I never do corned beef anymore. It's pastrami or nothing. This
>> year I'm running two days late, but I've a got 5 pound cured Prime
>> tri-tip in the fridge coated with black pepper, coriander, salt, and
>> granulated garlic. I'll smoke it tomorrow for maybe 3 hours over
>> post oak really low until it hits about 138F. And then make a 7
>> pound pastrami reuben.
>
> Steve and Reuben: Love in the Supermarket
>

Butt sniffing is wonderful master!

You do it so well!