"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-10-2009, 08:58 PM   #21
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
bt, got a brisket of corned beef in the fridge right now for next week. I don't wait for St Pat's once I year...it is too good!!!
mama. your sauce recipe is classic! (nice to see the fennel in it, something I use too!)
__________________

__________________
Robo410 is offline   Reply With Quote
Old 01-10-2009, 09:01 PM   #22
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
good stuff, robo! we have corned beef about 4 or 5 times a year. i prefer cook's brand corned beef. it's usually a few grans less fat pre serving, and less sodium.

and i love fennel, but i've never just put it in regular sauce! thanks mama!
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 01-10-2009, 11:32 PM   #23
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
You're welcome! I hope ya'll enjoy it!
__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 01-11-2009, 02:12 AM   #24
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Quote:
Originally Posted by quicksilver View Post
oh, quicksilver,,,,, where did you get that smiley face????.......it's just what I want for people who post salivarious dishes......debs
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 01-11-2009, 02:26 AM   #25
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Quote:
Originally Posted by buckytom View Post
we will roll out the red carpet!
ok, if you have to roll out the red carpet you have to do what you have to do.........I've already told my hubby that I was ditching him for the museums in NYC............I want to read every little card on every little item and it drives him mad........he could not understand why I pushed and shoved people in front of the Rosetta stone at the British Museum as I was being pushed and shoved myself.......actually if any of you are ever in London for a few days do make the British Museum a must stop..........tons of great stuff to see
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 01-11-2009, 02:42 AM   #26
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
hey, Alx, how did your dinner go?? What did you decide to make?
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 01-11-2009, 07:51 PM   #27
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by buckytom View Post
there is nothing more simple than boiled corned beef, potatoes, and cabbage. fill a large pot with water, plunk in the corned beef, bring to a boil. skim any scum that rises for about a half hour, then add a quartered head of cabbage, and some small potatoes. keep on a low bubble boil for another 45 m,inutes or so, until the cabbage and spuds are soft and cooked through.

if you want leftovers, be sure to buy the biggest corned beef you can find. they shrink up a lot.
Another great takke on this theme is New England Boiled Dinner. You can use any red meat for the meat, as in corned beef (my favorite too, BT), beef, oxtails, ham, venison (my second favorite in this dish), etc. I wouldn't use poultry or regular pork. Add a 1/4 head of cabbage, a chopped rutabega, a coarsely chopped onion, three carrots, cut into 2 inch chunks, garlic, salt, and pepper, with enough water to cover it all. Boil until the meat is tender. This meal is quickly done in a preassure cooker and also lends itself well to a slow cooker. It is wonderful.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:06 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.