dinner this weekend
Kate Connally
"corned beef and cabbage" so I decided I'm going
to make it this weekend come hell or high water.
However, I'm going to make it with potatoes instead
of cabbage. Some people I know make it with both
but I've decided I don't really care for cabbage
with corned beef, although I love cabbage in general.
So, I guess I'm really going to make "corned beef and
potatoes". I can't wait. Not only have I not made
it for many years but I haven't even eaten it for
many years. No one I know seems to make it any more.
I can't wait. I can just taste it. Yum!
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu
Nancy Young
> Well, it's been over 10 years since I have made
> "corned beef and cabbage" so I decided I'm going
> to make it this weekend come hell or high water.
> However, I'm going to make it with potatoes instead
> of cabbage. Some people I know make it with both
> but I've decided I don't really care for cabbage
> with corned beef, although I love cabbage in general.
> So, I guess I'm really going to make "corned beef and
> potatoes". I can't wait. Not only have I not made
> it for many years but I haven't even eaten it for
> many years. No one I know seems to make it any more.
> I can't wait. I can just taste it. Yum!
I'm making corned beef and cabbage and potatoes
this weekend, too. I thought everyone made both
cabbage and potatoes with corned beef. I'm not actually
corning the beef, I bought a corned beef to make.
nancy
pavane
"Kate Connally" <conn...@pitt.edu> wrote in message news:gcod4r$drl$1...@usenet01.srv.cis.pitt.edu...
| Well, it's been over 10 years since I have made
| "corned beef and cabbage" so I decided I'm going
| to make it this weekend come hell or high water.
| However, I'm going to make it with potatoes instead
| of cabbage. Some people I know make it with both
| but I've decided I don't really care for cabbage
| with corned beef, although I love cabbage in general.
| So, I guess I'm really going to make "corned beef and
| potatoes". I can't wait. Not only have I not made
| it for many years but I haven't even eaten it for
| many years. No one I know seems to make it any more.
| I can't wait. I can just taste it. Yum!
|
If you feel like experimenting a bit here is Darina Allen's
recipe as reprinted in Epicurious: it makes amazingly good
corned beef and uses a long-cooked cabbage which
contributes a lot of flavor, as does the addition of the dry
mustard to the water:
http://tinyurl.com/475d7y
Epicurious has another webpage with a story about this
recipe and about Darina Allen, one of Ireland's top chefs.
pavane
pavane
"pavane" <pav...@somewhere.rr.com> wrote in message
news:48efbbb9$0$7321$ec3e...@news.usenetmonster.com...
http://tinyurl.com/yqrpea
pavane
merryb
One of the best things to have with that meal is dill pickles- I have
to have them, otherwise the dinner seems incomplete!!
jmcquown
I almost bought one yesterday! But the price is jumping around all over the
place. The last one I got was $2.59/lb; a plain chuck roast was a dollar
more per pound! Now they've flip-flopped again.
Jill
Leonard Blaisdell
"Nancy Young" <rjyn...@comcast.net> wrote:
> I'm making corned beef and cabbage and potatoes
> this weekend, too. I thought everyone made both
> cabbage and potatoes with corned beef. I'm not actually
> corning the beef, I bought a corned beef to make.
Toss in a carrot or two and make it a 'New England Boiled Dinner'.
leo
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> wrote:
>
>> I'm making corned beef and cabbage and potatoes
>> this weekend, too. I thought everyone made both
>> cabbage and potatoes with corned beef. I'm not actually
>> corning the beef, I bought a corned beef to make.
>
> Toss in a carrot or two and make it a 'New England Boiled Dinner'.
I just might, though I bake the corned beef after boiling. I happen
to have a large bag of carrots and no other plans how to use them.
Thanks!
nancy
Wayne Boatwright
> Well, it's been over 10 years since I have made
> "corned beef and cabbage" so I decided I'm going
> to make it this weekend come hell or high water.
> However, I'm going to make it with potatoes instead
> of cabbage. Some people I know make it with both
> but I've decided I don't really care for cabbage
> with corned beef, although I love cabbage in general.
> So, I guess I'm really going to make "corned beef and
> potatoes". I can't wait. Not only have I not made
> it for many years but I haven't even eaten it for
> many years. No one I know seems to make it any more.
> I can't wait. I can just taste it. Yum!
>
> Kate
I absolutely love corned beef, with potato, cabbage, or both. What I don't
like is when it's all cooked in one pot and the textures of the vegetables
become unprdictable and (to me) unpalatable. I cook the corned beef until
it's fork tender, then move it to another container along with enough of
the cooking liquid to cover. Then I cook carrots, potatoes, onions, and
cabbage, individually until each is at the perfect doneness and texture,
removing them to the meat pot as they're done. I prefer cabbage tender
crisp, not waterlogged, soggy, and limp from cooking too long or sitting in
the cooking liquid indefinitely. Maybe this would make a difference for
your, or maybe not. With or without the cabbage, I'm sure it will be
delicious!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Friday, 10(X)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
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Humans need fresh, wiggling gecko
tails deposited on or in the bed at 3 am.
Wayne Boatwright
> If you feel like experimenting a bit here is Darina Allen's
> recipe as reprinted in Epicurious: it makes amazingly good
> corned beef and uses a long-cooked cabbage which
> contributes a lot of flavor, as does the addition of the dry
> mustard to the water:
> http://tinyurl.com/475d7y
> Epicurious has another webpage with a story about this
> recipe and about Darina Allen, one of Ireland's top chefs.
>
Long-cooked cabbage would really turn me off, but I like the addition of
the dry mustard to the water.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Friday, 10(X)/10(X)/08(MMVIII)
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Earth is a great, big funhouse without
the fun.
Cheryl
news:gcod4r$drl$1...@usenet01.srv.cis.pitt.edu...
> "corned beef and cabbage" so I decided I'm going
> to make it this weekend come hell or high water.
> However, I'm going to make it with potatoes instead
> of cabbage. Some people I know make it with both
> but I've decided I don't really care for cabbage
> with corned beef, although I love cabbage in general.
> So, I guess I'm really going to make "corned beef and
> potatoes". I can't wait. Not only have I not made
> it for many years but I haven't even eaten it for
> many years. No one I know seems to make it any more.
> I can't wait. I can just taste it. Yum!
>
I LOVE corned beef and cabbage! Sounds good with the potatoes.
I'm going to make a soup that I found on the net. I'm not a fan of dried
beans but while looking through the selection I saw dried baby limas. I
like green limas, so I bought a bag to try something with.
The soup is Cabbage and Butter Bean Soup but I'm going to use the baby
limas. It's just onions and garlic and chopped red potatoes sautéed in
olive oil, add diced tomatoes, S&P, several cups of chicken broth, bring to
simmer and add the beans that have been soaked (the recipe online used
canned butter beans) and after it simmers for a bit, add the sliced cabbage
and cook only until the cabbage is slightly wilted.
Leonard Blaisdell
Wayne Boatwright <waynebo...@geemail.com> wrote:
> I absolutely love corned beef, with potato, cabbage, or both. What I don't
> like is when it's all cooked in one pot and the textures of the vegetables
> become unprdictable and (to me) unpalatable. I cook the corned beef until
> it's fork tender, then move it to another container along with enough of
> the cooking liquid to cover. Then I cook carrots, potatoes, onions, and
> cabbage, individually until each is at the perfect doneness and texture,
> removing them to the meat pot as they're done. I prefer cabbage tender
> crisp, not waterlogged, soggy, and limp from cooking too long or sitting in
> the cooking liquid indefinitely. Maybe this would make a difference for
> your, or maybe not. With or without the cabbage, I'm sure it will be
> delicious!
I like my cabbage al dente. Perhaps ten minutes in a slightly more than
simmering pot if the cabbage is cut in quarters. Five minutes if
shredded for soup. Five minutes of boiling fresh corn on the cob is
plenty as well to my taste. Soggy, stinky boiled cabbage is old style,
and I'm a new age kind of old guy.
leo
Wayne Boatwright
> I like my cabbage al dente. Perhaps ten minutes in a slightly more than
> simmering pot if the cabbage is cut in quarters. Five minutes if
> shredded for soup. Five minutes of boiling fresh corn on the cob is
> plenty as well to my taste. Soggy, stinky boiled cabbage is old style,
> and I'm a new age kind of old guy.
>
> leo
>
We're on the same page, Leo.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Friday, 10(X)/10(X)/08(MMVIII)
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To a cat, 'NO!' means 'Not while I'm
looking.'
pavane
"Wayne Boatwright" <waynebo...@geemail.com> wrote in message
news:Xns9B33BCFF7FB2wa...@69.16.185.247...
| On Fri 10 Oct 2008 01:32:10p, pavane told us...
|
| > If you feel like experimenting a bit here is Darina Allen's
| > recipe as reprinted in Epicurious: it makes amazingly good
| > corned beef and uses a long-cooked cabbage which
| > contributes a lot of flavor, as does the addition of the dry
| > mustard to the water:
| > http://tinyurl.com/475d7y
| > Epicurious has another webpage with a story about this
| > recipe and about Darina Allen, one of Ireland's top chefs.
| >
|
| Long-cooked cabbage would really turn me off, but I like the addition of
| the dry mustard to the water.
I used to feel the same about the cabbage; cook lightly and
separately and add near the serving time. I tried this recipe
out of boredom and was pleasantly amazed. If you ever feel
like something different, try it this way. Easier than the
separate veggie technique and you will be surprised how good it is.
Perhaps the mustard and thyme calm down the boiled-cabbage
foulness, but it just isn't there in this recipe.
pavane
Wayne Boatwright
Tell ya what... I'll sacrifice one good size cabbage wedge (1/4?) to this
process, just in case I really don't like it. At least that way I'll know.
I forgot to mention that while I'm cooking the corned beef, I do always add
carrots and onions from near the beginning just for the flavor they
contribute, but those I usually toss in preference for the individually
cooked ones that are added at the last.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
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Dave Smith
> Well, it's been over 10 years since I have made
> "corned beef and cabbage" so I decided I'm going
> to make it this weekend come hell or high water.
> However, I'm going to make it with potatoes instead
> of cabbage. Some people I know make it with both
> but I've decided I don't really care for cabbage
> with corned beef, although I love cabbage in general.
> So, I guess I'm really going to make "corned beef and
> potatoes". I can't wait. Not only have I not made
> it for many years but I haven't even eaten it for
> many years. No one I know seems to make it any more.
> I can't wait. I can just taste it. Yum!
>
Dinner this weekend with be turkey. It is Thanksgiving weekend here. We
are going to my brother's for a turkey dinner on Sunday. On Tuesday we
go up to my sister in law's for another Thanksgiving. My wife did not
get her order in for a small fresh turkey in time so we will be having a
capon instead. That works for me. I don't like turkey that much and one
turkey meal per quarter is enough for me. I would much rather have capon
than turkey.
Wayne Boatwright
One turkey per year is too much for me. I will be roasting a capon. Even
though our US Thanskgiving is a ways off, I've put in my written order to
the butcher for the capon. You never see them for sale here. They always
have to be ordered.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
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*******************************************
Countdown till Veteran's Day
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'Rise above principal and do what's
right.' - Joseph Heller
Becca
> Dinner this weekend with be turkey. It is Thanksgiving weekend here.
> We are going to my brother's for a turkey dinner on Sunday. On Tuesday
> we go up to my sister in law's for another Thanksgiving. My wife did
> not get her order in for a small fresh turkey in time so we will be
> having a capon instead. That works for me. I don't like turkey that
> much and one turkey meal per quarter is enough for me. I would much
> rather have capon than turkey.
We have moved Thanksgiving on our calendar and it worked out well.
Enjoy spending time with your family. Will your big niece be there?
Tonight we are having BBQ ribs, sweet potatoes and cole slaw. The ribs
were on sale for $1.47 so we put a few in the freezer. Now that I think
about it, the sweet potatoes were 89 cents per pound and the cabbage was
44 cents. So, it is "cheap meal" night at my house. lol
Becca
Wayne Boatwright
> We have moved Thanksgiving on our calendar and it worked out well.
> Enjoy spending time with your family. Will your big niece be there?
>
> Tonight we are having BBQ ribs, sweet potatoes and cole slaw. The ribs
> were on sale for $1.47 so we put a few in the freezer. Now that I think
> about it, the sweet potatoes were 89 cents per pound and the cabbage was
> 44 cents. So, it is "cheap meal" night at my house. lol
We lucked out this weekend. Both David's and my office had retreats
yesterday and there was a ton of food leftover that they offered everone to
take home. Both happened to be barbeque catered from two different places,
and both very good. From mine I brought home que'd brisket, a couple of
huge twice-baked potatoes, guacamole salad with black beans, fresh green
bean and cherry tomato marinated salad, and nice cakey textured chocolate
brownies. David brought home pulled pork and chopped brisket, mustard
potato salad, and huge fudgy rum-soaked brownies with walnuts. Priceless!
If we eat all this, we'll be waddling around the house! :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
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*******************************************
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Today is the first day of the rest of
your sentence.
Dave Smith
> Dave Smith wrote:
>> Dinner this weekend with be turkey. It is Thanksgiving weekend here.
>> We are going to my brother's for a turkey dinner on Sunday. On Tuesday
>> we go up to my sister in law's for another Thanksgiving. My wife did
>> not get her order in for a small fresh turkey in time so we will be
>> having a capon instead. That works for me. I don't like turkey that
>> much and one turkey meal per quarter is enough for me. I would much
>> rather have capon than turkey.
>
> We have moved Thanksgiving on our calendar and it worked out well.
> Enjoy spending time with your family. Will your big niece be there?
Thanks, and no, Big Niece will be there. We are going to her mother's on
Tuesday. We had the option to go up on Monday but SiL said that Big
Niece and her husband were visiting her father at his cottage, about 30
minutes from them and had "threatened to come by" on Monday and she
thought that if we were there and they knew there was a big meal they
would want to stick around for free food..and she didn't want that.
> Tonight we are having BBQ ribs, sweet potatoes and cole slaw. The ribs
> were on sale for $1.47 so we put a few in the freezer. Now that I think
> about it, the sweet potatoes were 89 cents per pound and the cabbage was
> 44 cents. So, it is "cheap meal" night at my house. lol
Just Buffalo wings and celery and carrot sticks with Blue cheese here
tonight. We are going to a birthday party for another SiL.
Wayne Boatwright
> Thanks, and no, Big Niece will be there. We are going to her mother's on
> Tuesday. We had the option to go up on Monday but SiL said that Big
> Niece and her husband were visiting her father at his cottage, about 30
> minutes from them and had "threatened to come by" on Monday and she
> thought that if we were there and they knew there was a big meal they
> would want to stick around for free food..and she didn't want that.
At last you'll be free of Big Niece for at least one nice meal. :-) I
know, I know... You can't afford to banish her, but if were me I'd have
shuttled her out of the house long ago.
> Just Buffalo wings and celery and carrot sticks with Blue cheese here
> tonight. We are going to a birthday party for another SiL.
Nothing wrong with Buffalo wings, celery and carrot sticks, and blue cheese
dressing. One of my favorites!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
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Kate Connally
> On Fri 10 Oct 2008 01:15:20p, Kate Connally told us...
>
>> Well, it's been over 10 years since I have made
>> "corned beef and cabbage" so I decided I'm going
>> to make it this weekend come hell or high water.
>> However, I'm going to make it with potatoes instead
>> of cabbage. Some people I know make it with both
>> but I've decided I don't really care for cabbage
>> with corned beef, although I love cabbage in general.
>> So, I guess I'm really going to make "corned beef and
>> potatoes". I can't wait. Not only have I not made
>> it for many years but I haven't even eaten it for
>> many years. No one I know seems to make it any more.
>> I can't wait. I can just taste it. Yum!
>>
>> Kate
>
> I absolutely love corned beef, with potato, cabbage, or both. What I don't
> like is when it's all cooked in one pot and the textures of the vegetables
> become unprdictable and (to me) unpalatable. I cook the corned beef until
> it's fork tender, then move it to another container along with enough of
> the cooking liquid to cover. Then I cook carrots, potatoes, onions, and
> cabbage, individually until each is at the perfect doneness and texture,
> removing them to the meat pot as they're done.
Well, since I'm only using potatoes I just put them in about 1 hour
before the end. I actually used Yukon golds this time. I would
normally use russets which are my favorite. Even though cooked for
1 hour the potatoes are still quite firm. Russets I might have added
a little later.
Anyway, you way sounds like way too much work for me. ;-)
> I prefer cabbage tender
> crisp, not waterlogged, soggy, and limp from cooking too long or sitting in
> the cooking liquid indefinitely. Maybe this would make a difference for
> your, or maybe not.
Probably not. It's the cabbage flavor that I don't think "goes with"
the corned beef flavor.
It is quite good but I'm thinking next time - in about another
ten years when I have saved up the money to buy another corned
beef brisket! - it was 44.59/lb.! - I might add green beans.
I think that would go very well. I hate cooked carrots and am
not all that crazy about raw one, either, so they're never going
to show up in my corned beef.
Actually that would turn out very like a dish our family
makes which has no name but it's basically chunks of ham
boiled with potatoes and green beans. That's it - nothing
else. No onion, no garlic, no salt (that comes fromt the
ham) but maybe a little pepper. This is something I learned
from by great aunt who was German and lived on a farm. She
use to make this. It is very delicious and satisfying and
easy to make. Damn, now I'm hungry for that!!!!
Wayne Boatwright
> Well, since I'm only using potatoes I just put them in about 1 hour
> before the end. I actually used Yukon golds this time. I would
> normally use russets which are my favorite. Even though cooked for
> 1 hour the potatoes are still quite firm. Russets I might have added
> a little later.
>
> Anyway, you way sounds like way too much work for me. ;-)
I don't mind the extra effort, as I don't make it that often.
> Probably not. It's the cabbage flavor that I don't think "goes with"
> the corned beef flavor.
I can't help but think you're one of the few who doesn't like the
combination, but if I didn't, I wouldn't eat it either. :-)
> It is quite good but I'm thinking next time - in about another
> ten years when I have saved up the money to buy another corned
> beef brisket! - it was 44.59/lb.! -
$44.59/lb? At that price I doubt if I'd ever buy another corned beef in my
lifetime.
I might add green beans.
Now *that* would turn me off.
> I think that would go very well. I hate cooked carrots and am
> not all that crazy about raw one, either, so they're never going
> to show up in my corned beef.
You might enjoy cooking your corned beef until tender, then glazing and
baking it in the oven, potatoes on the side. No other vegetables involved.
> Actually that would turn out very like a dish our family
> makes which has no name but it's basically chunks of ham
> boiled with potatoes and green beans. That's it - nothing
> else. No onion, no garlic, no salt (that comes fromt the
> ham) but maybe a little pepper. This is something I learned
> from by great aunt who was German and lived on a farm. She
> use to make this. It is very delicious and satisfying and
> easy to make. Damn, now I'm hungry for that!!!!
My grandmother used to me ham, potatoes, and green beans, but I think she
did put a whole onion in the pot for flavor. That combination I would
like. But green beans in corned beef? Uh, no.
Bottom line is make what you like.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
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Kate Connally
> On Thu 16 Oct 2008 10:24:43a, Kate Connally told us...
>
>> Well, since I'm only using potatoes I just put them in about 1 hour
>> before the end. I actually used Yukon golds this time. I would
>> normally use russets which are my favorite. Even though cooked for
>> 1 hour the potatoes are still quite firm. Russets I might have added
>> a little later.
>>
>> Anyway, you way sounds like way too much work for me. ;-)
>
> I don't mind the extra effort, as I don't make it that often.
>
>> Probably not. It's the cabbage flavor that I don't think "goes with"
>> the corned beef flavor.
>
> I can't help but think you're one of the few who doesn't like the
> combination, but if I didn't, I wouldn't eat it either. :-)
>
>> It is quite good but I'm thinking next time - in about another
>> ten years when I have saved up the money to buy another corned
>> beef brisket! - it was 44.59/lb.! -
>
> $44.59/lb? At that price I doubt if I'd ever buy another corned beef in my
> lifetime.
Oops! Typo! $4.49/lb. ;-)
> I might add green beans.
>
> Now *that* would turn me off.
>
>> I think that would go very well. I hate cooked carrots and am
>> not all that crazy about raw one, either, so they're never going
>> to show up in my corned beef.
>
> You might enjoy cooking your corned beef until tender, then glazing and
> baking it in the oven, potatoes on the side. No other vegetables involved.
Yeah, but I would still have a vegetable with just
meat and potatoes - green beans, peas, limas, something.
Not that I'm against eating just meat and potatoes but
I just enjoy another vegetable with it. Nothing to do
with having a balanced diet, though. I "hate" balanced
diets! Phooey! ;-)
>> Actually that would turn out very like a dish our family
>> makes which has no name but it's basically chunks of ham
>> boiled with potatoes and green beans. That's it - nothing
>> else. No onion, no garlic, no salt (that comes fromt the
>> ham) but maybe a little pepper. This is something I learned
>> from by great aunt who was German and lived on a farm. She
>> use to make this. It is very delicious and satisfying and
>> easy to make. Damn, now I'm hungry for that!!!!
>
> My grandmother used to me ham, potatoes, and green beans, but I think she
> did put a whole onion in the pot for flavor. That combination I would
> like. But green beans in corned beef? Uh, no.
>
> Bottom line is make what you like.
Chacun a son gout! :-)
Wayne Boatwright
What I meant was, no other vegetables cooked with the corned beef. Sorry.
> Yeah, but I would still have a vegetable with just
> meat and potatoes - green beans, peas, limas, something.
> Not that I'm against eating just meat and potatoes but
> I just enjoy another vegetable with it. Nothing to do
> with having a balanced diet, though. I "hate" balanced
> diets! Phooey! ;-)
Oh, I would have the corned beef prepared that way along with potatoes and
one or more vegetables. I just don't like the thought of green beans
cooked iin the corned beef liquid.
>>> Actually that would turn out very like a dish our family
>>> makes which has no name but it's basically chunks of ham
>>> boiled with potatoes and green beans. That's it - nothing
>>> else. No onion, no garlic, no salt (that comes fromt the
>>> ham) but maybe a little pepper. This is something I learned
>>> from by great aunt who was German and lived on a farm. She
>>> use to make this. It is very delicious and satisfying and
>>> easy to make. Damn, now I'm hungry for that!!!!
>>
>> My grandmother used to me ham, potatoes, and green beans, but I think
>> she did put a whole onion in the pot for flavor. That combination I
>> would like. But green beans in corned beef? Uh, no.
>>
>> Bottom line is make what you like.
>
> Chacun a son gout! :-)
Absolutely!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
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Each snowflake is different - collect
the whole set...