Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
No corned beef and cabbage here as I didn't even give it
a thought when I shopped on Friday. I did see cabbage on
sale, but it still didn't inspire me to buy a head. Here,
it's going to be that Polish sausage I spoke of last week
and a can of kraut. After slicing and a light browning
the sausage will go into the pot with kraut for a bit of
simmering. I haven't decided on mashed potatoes or garlic
roasted new potatoes, but I'm leaning toward mashed spuds.
Probably a small skillet of cornbread as well.
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
No corned beef and cabbage here as I didn't even give it
a thought when I shopped on Friday. I did see cabbage on
sale, but it still didn't inspire me to buy a head. Here,
it's going to be that Polish sausage I spoke of last week
and a can of kraut. After slicing and a light browning
the sausage will go into the pot with kraut for a bit of
simmering. I haven't decided on mashed potatoes or garlic
roasted new potatoes, but I'm leaning toward mashed spuds.
Probably a small skillet of cornbread as well.
since getting married in 1983 we have never not had corned beef
and cabbage on St Patricks Day. first time was in 1984 and i
didn't like it at the time. i had never had corned beef before.
my parents never had it and the only cabbage they ever ate was
coleslaw and sauerkraut. i think it was the boiled meat that i
didn't like at first. the texture. in '85 i asked for it for St
Pats day. after a dozen reminders i didn't like it the first
time, we've been having it at least twice a year since.
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
On Mon, 17 Mar 2025 17:41:52 +0000, Bruce wrote:
Places such as Boston and other cities with a large
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Irish population have parades on this day with the
wearing of green pretty much mandatory. I don't
know about whether these cities serve green beer
but bars and clubs throughout the country serve
this tinted brew on this day.
On Mon, 17 Mar 2025 17:41:52 +0000, Bruce wrote:
Places such as Boston and other cities with a large
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Irish population have parades on this day with the
wearing of green pretty much mandatory. I don't
know about whether these cities serve green beer
but bars and clubs throughout the country serve
this tinted brew on this day.
On Mon, 17 Mar 2025 18:14:45 +0000, flood of sins wrote:
Corned beef was NEVER on the table when I was child
since getting married in 1983 we have never not had corned beef
and cabbage on St Patricks Day. first time was in 1984 and i
didn't like it at the time. i had never had corned beef before.
my parents never had it and the only cabbage they ever ate was
coleslaw and sauerkraut. i think it was the boiled meat that i
didn't like at first. the texture. in '85 i asked for it for St
Pats day. after a dozen reminders i didn't like it the first
time, we've been having it at least twice a year since.
Cabbage was frequently on the table, but somehow, I don't
remember kraut being served.
On Mon, 17 Mar 2025 17:41:52 +0000, Bruce wrote:
Places such as Boston and other cities with a large
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Irish population have parades on this day with the
wearing of green pretty much mandatory. I don't
know about whether these cities serve green beer
but bars and clubs throughout the country serve
this tinted brew on this day.
On Mon, 17 Mar 2025 17:33:56 +0000, [email protected] (ItsJoanNotJoAnn) wrote:
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
No corned beef and cabbage here as I didn't even give it
a thought when I shopped on Friday. I did see cabbage on
sale, but it still didn't inspire me to buy a head. Here,
it's going to be that Polish sausage I spoke of last week
and a can of kraut. After slicing and a light browning
the sausage will go into the pot with kraut for a bit of
simmering. I haven't decided on mashed potatoes or garlic
roasted new potatoes, but I'm leaning toward mashed spuds.
Probably a small skillet of cornbread as well.
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
No corned beef and cabbage here as I didn't even give it
a thought when I shopped on Friday. I did see cabbage on
sale, but it still didn't inspire me to buy a head. Here,
it's going to be that Polish sausage I spoke of last week
and a can of kraut. After slicing and a light browning
the sausage will go into the pot with kraut for a bit of
simmering. I haven't decided on mashed potatoes or garlic
roasted new potatoes, but I'm leaning toward mashed spuds.
Probably a small skillet of cornbread as well.
On Mon, 17 Mar 2025 17:41:52 +0000, Bruce wrote:
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman. Dyeing a river green and eating corned beef
and cabbage is mostly secondary silliness.
https://apnews.com/article/patrick-chicago-river-dye-green-irish-5a61721b445577b8f76a5e106c55ca5e
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
On Mon, 17 Mar 2025 19:57:41 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 17:41:52 +0000, Bruce wrote:
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman. Dyeing a river green and eating corned beef
and cabbage is mostly secondary silliness.
https://apnews.com/article/patrick-chicago-river-dye-green-irish-5a61721b445577b8f76a5e106c55ca5e
It says that Saint Patrick brought Christianity to Ireland in the
fifth century. St Patrick's Day should be a day of mourning!
Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman.
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman.
On Mon, 17 Mar 2025 20:05:58 +0000, Bruce wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 17:41:52 +0000, Bruce wrote:
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman. Dyeing a river green and eating corned beef >>>and cabbage is mostly secondary silliness.
https://apnews.com/article/patrick-chicago-river-dye-green-irish-5a61721b445577b8f76a5e106c55ca5e
It says that Saint Patrick brought Christianity to Ireland in the
fifth century. St Patrick's Day should be a day of mourning!
We can thank St Patrick for driving out the snakes in Ireland. We don't
have any snakes here either but one day, da Hawaiians might need the
mana of St. Patrick. These days, da Hawaiians have got a bigger problem
than snakes.
https://www.youtube.com/watch?v=mwdzZ0udi8o
On 2025-03-17, ItsJoanNotJoAnn <[email protected]> wrote:
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
We're doing traditional, with a couple of spuds chucked in, for luck.
Oh, and I will be having a few Buds but without green dye. That's also
for luck. ;)
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman.
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
It says that Saint Patrick brought Christianity to Ireland in the
fifth century. St Patrick's Day should be a day of mourning!
On Mon, 17 Mar 2025 18:14:45 +0000, flood of sins wrote:
Corned beef was NEVER on the table when I was child and the
since getting married in 1983 we have never not had corned beef
and cabbage on St Patricks Day. first time was in 1984 and i
didn't like it at the time. i had never had corned beef before.
my parents never had it and the only cabbage they ever ate was
coleslaw and sauerkraut. i think it was the boiled meat that i
didn't like at first. the texture. in '85 i asked for it for St
Pats day. after a dozen reminders i didn't like it the first
time, we've been having it at least twice a year since.
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
Cabbage was frequently on the table, but somehow, I don't
remember kraut being served.
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
No corned beef and cabbage here as I didn't even give it
a thought when I shopped on Friday. I did see cabbage on
sale, but it still didn't inspire me to buy a head. Here,
it's going to be that Polish sausage I spoke of last week
and a can of kraut. After slicing and a light browning
the sausage will go into the pot with kraut for a bit of
simmering. I haven't decided on mashed potatoes or garlic
roasted new potatoes, but I'm leaning toward mashed spuds.
Probably a small skillet of cornbread as well.
On 17 Mar 2025 21:09:03 GMT, Leonard Blaisdell
<[email protected]> wrote:
On 2025-03-17, ItsJoanNotJoAnn <[email protected]> wrote:
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
We're doing traditional, with a couple of spuds chucked in, for luck.
Oh, and I will be having a few Buds but without green dye. That's also
for luck. ;)
If someone declares March 20 as Hug A Hamster Day, will you be hugging
a hamster in a few days?
On 2025-03-17, ItsJoanNotJoAnn <[email protected]> wrote:
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
We're doing traditional, with a couple of spuds chucked in, for luck.
Oh, and I will be having a few Buds but without green dye. That's also
for luck. ;)
Bruce wrote:
On Mon, 17 Mar 2025 20:17:14 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman.
Alcohol is dsi1's kryptonite. When he sees someone drink a glass of
beer, they're getting roaring drunk! dsi1 runs home in total panic and
shares a Dr Pepper with his wife.
Perhaps he's like you, Master, and is squeamish about living things
dying to produce his food. After all, billions of living yeast cells
must suffer and die in every vat of beer produced.
They die a slow death from poisoning. They are fat and happy at the
beginning of fermentation, but as the alcohol percent rises, they
suffer. Eventually it becomes poisonous, and as they die,their corpses
drift to the bottom of the vat, to become shit like vegemite.
It's just as evil as your preying on fish.
On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:
Corned beef was NEVER on the table when I was child and theI've found the best way to get corned beef brisket tender is low and
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
slow in the crock pot.
On 3/17/2025 9:17 PM, Jill McQuown wrote:
On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:
Yes - that's what I do, too.Corned beef was NEVER on the table when I was child and theI've found the best way to get corned beef brisket tender is low and
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
slow in the crock pot.
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman.
On Mon, 17 Mar 2025 20:17:14 +0000, [email protected] (ItsJoanNotJoAnn) wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman.
Alcohol is dsi1's kryptonite. When he sees someone drink a glass of
beer, they're getting roaring drunk! dsi1 runs home in total panic and
shares a Dr Pepper with his wife.
On Mon, 17 Mar 2025 21:04:38 +0000, Bruce wrote:
On Mon, 17 Mar 2025 20:17:14 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman.
Alcohol is dsi1's kryptonite. When he sees someone drink a glass of
beer, they're getting roaring drunk! dsi1 runs home in total panic and
shares a Dr Pepper with his wife.
We don't talk about people in the third person, right?
On 2025-03-17 4:17 p.m., ItsJoanNotJoAnn wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman.
Canadians too. If we can make dedicate a day of drinking ourselves into
a stupor in honour of an Irish saint maybe we should revisit Indigenous >Month.
S Viemeister wrote:
On 3/17/2025 9:17 PM, Jill McQuown wrote:
On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:Yes - that's what I do, too.
Corned beef was NEVER on the table when I was child and theI've found the best way to get corned beef brisket tender is low and
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
slow in the crock pot.
A regular oven works just fine as well, but you can't turn it up to 400 degrees and cook it in 30 minutes. Cook it as you would a pork butt,
slow and covered most of the time.
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
On Mon, 17 Mar 2025 22:17:21 +0000, Hank Rogers wrote:
S Viemeister wrote:My Ninja Foodi doubles as a crockpot, but I don't think I'd
On 3/17/2025 9:17 PM, Jill McQuown wrote:
On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:Yes - that's what I do, too.
Corned beef was NEVER on the table when I was child and theI've found the best way to get corned beef brisket tender is low and
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
slow in the crock pot.
A regular oven works just fine as well, but you can't turn it up to 400
degrees and cook it in 30 minutes. Cook it as you would a pork butt,
slow and covered most of the time.
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
want to dedicate my oven to this cut unless it was the dead
of winter.� The recipe said for this cut of meat to cook it
under pressure for 70 minutes.� It was done, had a great
taste but was in the realm of shoe leather.� It will be cooked
at double that time if I feel the need to do this again.
--
On Mon, 17 Mar 2025 22:17:21 +0000, Hank Rogers wrote:My crock pot isn't set to higher temperatures. You can't speculate
S Viemeister wrote:
On 3/17/2025 9:17 PM, Jill McQuown wrote:
On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:Yes - that's what I do, too.
Corned beef was NEVER on the table when I was child and theI've found the best way to get corned beef brisket tender is low and
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
slow in the crock pot.
A regular oven works just fine as well, but you can't turn it up to 400
degrees and cook it in 30 minutes. Cook it as you would a pork butt,
slow and covered most of the time.
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
My Ninja Foodi doubles as a crockpot, but I don't think I'd
want to dedicate my oven to this cut unless it was the dead
of winter. The recipe said for this cut of meat to cook it
under pressure for 70 minutes. It was done, had a great
taste but was in the realm of shoe leather. It will be cooked
at double that time if I feel the need to do this again.
On 3/17/2025 7:20 PM, ItsJoanNotJoAnn wrote:
On Mon, 17 Mar 2025 22:17:21 +0000, Hank Rogers wrote:My crock pot isn't set to higher temperatures.� You can't speculate
S Viemeister wrote:
On 3/17/2025 9:17 PM, Jill McQuown wrote:
On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:Yes - that's what I do, too.
Corned beef was NEVER on the table when I was child and theI've found the best way to get corned beef brisket tender is low and >>>>> slow in the crock pot.
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following >>>>>> the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
A regular oven works just fine as well, but you can't turn it up to 400
degrees and cook it in 30 minutes. Cook it as you would a pork butt,
slow and covered most of the time.
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
about all crock pots.
My Ninja Foodi doubles as a crockpot, but I don't think I'dI've never tried to use a pressure cooker to quickly cook a tough cut
want to dedicate my oven to this cut unless it was the dead
of winter. The recipe said for this cut of meat to cook it
under pressure for 70 minutes. It was done, had a great
taste but was in the realm of shoe leather. It will be cooked
at double that time if I feel the need to do this again.
like corned brisket.� (I've never roasted one in the oven, either.)� I
don't see how trying to cook it faster will make it better.� Low and
slow is the rule of thumb.� Simmer, just a little water (not covered
with water as if you're going to boil it on the top of the stove) with
the spice packet and I add a couple of extra bay leaves.� I've never had
a corned beef brisket turn out tough like shoe leather.
Jill
Jill McQuown wrote:
On 3/17/2025 7:20 PM, ItsJoanNotJoAnn wrote:
On Mon, 17 Mar 2025 22:17:21 +0000, Hank Rogers wrote:My crock pot isn't set to higher temperatures. You can't speculate
S Viemeister wrote:
On 3/17/2025 9:17 PM, Jill McQuown wrote:
On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:Yes - that's what I do, too.
Corned beef was NEVER on the table when I was child and theI've found the best way to get corned beef brisket tender is low and >>>>>> slow in the crock pot.
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois.ÃÂ It was delicious and
tender enough to cut it with a fork.ÃÂ Then it was probably >>>>>>> another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker.ÃÂ Following >>>>>>> the recommended cooking time, it had a good flavor, but brother
was it tough!ÃÂ I've not been inspired to cook it again, but if >>>>>>> I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
A regular oven works just fine as well, but you can't turn it up to 400 >>>> degrees and cook it in 30 minutes. Cook it as you would a pork butt,
slow and covered most of the time.
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
about all crock pots.
My Ninja Foodi doubles as a crockpot, but I don't think I'dI've never tried to use a pressure cooker to quickly cook a tough cut
want to dedicate my oven to this cut unless it was the dead
of winter. The recipe said for this cut of meat to cook it
under pressure for 70 minutes. It was done, had a great
taste but was in the realm of shoe leather. It will be cooked
at double that time if I feel the need to do this again.
like corned brisket. (I've never roasted one in the oven, either.) I
don't see how trying to cook it faster will make it better. Low and
slow is the rule of thumb. Simmer, just a little water (not covered
with water as if you're going to boil it on the top of the stove) with
the spice packet and I add a couple of extra bay leaves. I've never had
a corned beef brisket turn out tough like shoe leather.
Jill
Your majesty's wisdom is so vast, more like that of one much older than yourself.
I'm sure your hishness' crock pot is absolutely perfect too. The finest
in the known universe.
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
No corned beef and cabbage here as I didn't even give it
a thought when I shopped on Friday. I did see cabbage on
sale, but it still didn't inspire me to buy a head. Here,
it's going to be that Polish sausage I spoke of last week
and a can of kraut. After slicing and a light browning
the sausage will go into the pot with kraut for a bit of
simmering. I haven't decided on mashed potatoes or garlic
roasted new potatoes, but I'm leaning toward mashed spuds.
Probably a small skillet of cornbread as well.
“Because of this, South Africa has been taken off our list of
Countries receiving Economic and Financial Assistance...
On Mon, 17 Mar 2025 22:15:42 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 21:04:38 +0000, Bruce wrote:
On Mon, 17 Mar 2025 20:17:14 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk >>>>> and drink like an Irishman.
Alcohol is dsi1's kryptonite. When he sees someone drink a glass of
beer, they're getting roaring drunk! dsi1 runs home in total panic and
shares a Dr Pepper with his wife.
We don't talk about people in the third person, right?
Alcohol is your kryptonite. When you see someone drink a glass of
beer, they're getting roaring drunk! You run home in total panic and
share a Dr Pepper with your wife.
Thanks for the heads up.
That's just a silly little notion of yours that I don't mind you
believing in. Hopefully, you'll be going over it again and again. I
enjoy it when silly people spend their time repeating things. It means
that they're spending their precious time on little ole me. I aim to
steal as much time as I can get from silly people.
I'm making a batch of granola. I think that it could be pretty epic.
It's so dang simple and, as an added bonus, it uses up a ton of oats.
I'll be a granola master once I make it about 2 more times.
https://photos.app.goo.gl/mSqW97Jj5mRG4ACe8
On 2025-03-17 10:20 p.m., dsi1 wrote:
That's just a silly little notion of yours that I don't mind you
believing in. Hopefully, you'll be going over it again and again. I
enjoy it when silly people spend their time repeating things. It means
that they're spending their precious time on little ole me. I aim to
steal as much time as I can get from silly people.
I'm making a batch of granola. I think that it could be pretty epic.
It's so dang simple and, as an added bonus, it uses up a ton of oats.
I'll be a granola master once I make it about 2 more times.
https://photos.app.goo.gl/mSqW97Jj5mRG4ACe8
That looks pretty good. I don't eat granola because I can only handle
limited amounts of oatmeal and don't do nuts at all.
On Tue, 18 Mar 2025 02:20:19 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 23:08:49 +0000, Bruce wrote:
On Mon, 17 Mar 2025 22:15:42 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 21:04:38 +0000, Bruce wrote:
On Mon, 17 Mar 2025 20:17:14 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk >>>>>>> and drink like an Irishman.
Alcohol is dsi1's kryptonite. When he sees someone drink a glass of
beer, they're getting roaring drunk! dsi1 runs home in total panic and >>>>> shares a Dr Pepper with his wife.
We don't talk about people in the third person, right?
Alcohol is your kryptonite. When you see someone drink a glass of
beer, they're getting roaring drunk! You run home in total panic and
share a Dr Pepper with your wife.
Thanks for the heads up.
That's just a silly little notion of yours that I don't mind you
believing in. Hopefully, you'll be going over it again and again. I
enjoy it when silly people spend their time repeating things. It means
that they're spending their precious time on little ole me. I aim to
steal as much time as I can get from silly people.
I'm making a batch of granola. I think that it could be pretty epic.
It's so dang simple and, as an added bonus, it uses up a ton of oats.
I'll be a granola master once I make it about 2 more times.
https://photos.app.goo.gl/mSqW97Jj5mRG4ACe8
On Mon, 17 Mar 2025 23:08:49 +0000, Bruce wrote:
On Mon, 17 Mar 2025 22:15:42 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 21:04:38 +0000, Bruce wrote:
On Mon, 17 Mar 2025 20:17:14 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk >>>>>> and drink like an Irishman.
Alcohol is dsi1's kryptonite. When he sees someone drink a glass of
beer, they're getting roaring drunk! dsi1 runs home in total panic and >>>> shares a Dr Pepper with his wife.
We don't talk about people in the third person, right?
Alcohol is your kryptonite. When you see someone drink a glass of
beer, they're getting roaring drunk! You run home in total panic and
share a Dr Pepper with your wife.
Thanks for the heads up.
That's just a silly little notion of yours that I don't mind you
believing in. Hopefully, you'll be going over it again and again. I
enjoy it when silly people spend their time repeating things. It means
that they're spending their precious time on little ole me. I aim to
steal as much time as I can get from silly people.
I'm making a batch of granola. I think that it could be pretty epic.
It's so dang simple and, as an added bonus, it uses up a ton of oats.
I'll be a granola master once I make it about 2 more times.
https://photos.app.goo.gl/mSqW97Jj5mRG4ACe8
On Tue, 18 Mar 2025 15:46:34 +1100, Bruce <[email protected]d>
wrote:
On Tue, 18 Mar 2025 02:20:19 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 23:08:49 +0000, Bruce wrote:
On Mon, 17 Mar 2025 22:15:42 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 21:04:38 +0000, Bruce wrote:
On Mon, 17 Mar 2025 20:17:14 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, dsi1 wrote:
I readily agree with that.
Americans love any day that gives them an excuse to get roaring drunk >>>>>>>> and drink like an Irishman.
Alcohol is dsi1's kryptonite. When he sees someone drink a glass of >>>>>> beer, they're getting roaring drunk! dsi1 runs home in total panic and >>>>>> shares a Dr Pepper with his wife.
We don't talk about people in the third person, right?
Alcohol is your kryptonite. When you see someone drink a glass of
beer, they're getting roaring drunk! You run home in total panic and
share a Dr Pepper with your wife.
Thanks for the heads up.
That's just a silly little notion of yours that I don't mind you >>>believing in. Hopefully, you'll be going over it again and again. I
enjoy it when silly people spend their time repeating things. It means >>>that they're spending their precious time on little ole me. I aim to >>>steal as much time as I can get from silly people.
Aren't you proud that people spend time on little old you? Imagine if
nobody did!
I'm making a batch of granola. I think that it could be pretty epic.
It's so dang simple and, as an added bonus, it uses up a ton of oats. >>>I'll be a granola master once I make it about 2 more times.
https://photos.app.goo.gl/mSqW97Jj5mRG4ACe8
So granola is muesli?
On Tue, 18 Mar 2025 5:09:05 +0000, Bruce wrote:
On Tue, 18 Mar 2025 15:46:34 +1100, Bruce <[email protected]d>
wrote:
On Tue, 18 Mar 2025 02:20:19 +0000, [email protected] (dsi1) wrote:
I'm making a batch of granola. I think that it could be pretty epic. >>>>It's so dang simple and, as an added bonus, it uses up a ton of oats. >>>>I'll be a granola master once I make it about 2 more times.
https://photos.app.goo.gl/mSqW97Jj5mRG4ACe8
So granola is muesli?
Absolutely not. Muesli sucks - even the name is unpleasant sounding. It >sounds like something slimy. "Muesli" - that's just so silly.
My granola is 100% all natural, gluten-free, lactose free, with organic >coconut, ancient grains, fruits & nuts combined into a hearty mix of
chunky chunks, with a satisfying, crunch. There's no MSG, or added >preservatives. My granola has nothing to do with a bowl of raw oats -
ick.
https://photos.app.goo.gl/yvDFntiLmuUYXuZh6
My Ninja Foodi doubles as a crockpot, but I don't think I'd
want to dedicate my oven to this cut unless it was the dead
of winter.
So granola is muesli?
On 2025-03-18, Bruce <[email protected]d> wrote:
So granola is muesli?
No. Your artificial friend can tell you the difference.
On Mon, 17 Mar 2025 18:14:45 +0000, flood of sins wrote:
since getting married in 1983 we have never not had corned beef
and cabbage on St Patricks Day. first time was in 1984 and i
didn't like it at the time. i had never had corned beef before.
my parents never had it and the only cabbage they ever ate was
coleslaw and sauerkraut. i think it was the boiled meat that i
didn't like at first. the texture. in '85 i asked for it for St
Pats day. after a dozen reminders i didn't like it the first
time, we've been having it at least twice a year since.
Corned beef was NEVER on the table when I was child and the
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
Cabbage was frequently on the table, but somehow, I don't
remember kraut being served.
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender. at 190F start checking it for
doneness. when it's done the probe of a thermometer or a dull
steak knife will go in like a hot knife in butter. before it's
done, they'd require some effort to push in. being a bbq guy,
i've seen brisket done in the low 190s to 205ish. every piece
is different.
S Viemeister wrote:
On 3/17/2025 9:17 PM, Jill McQuown wrote:
On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:
Corned beef was NEVER on the table when I was child and the
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois. It was delicious and
tender enough to cut it with a fork. Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker. Following
the recommended cooking time, it had a good flavor, but brother
was it tough! I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
I've found the best way to get corned beef brisket tender is low and
slow in the crock pot.
Yes - that's what I do, too.
A regular oven works just fine as well, but you can't turn it up to 400 degrees and cook it in 30 minutes. Cook it as you would a pork butt,
slow and covered most of the time.
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
dutch oven on the stovetop. cover with water, add pickling
spices, cover, simmer so low it's barely bubbling. usually a
couple to several hours. when tender add cabbage, carrots,
potatoes and cook until veggies done.
i know some people who put the brisket in a very hot oven for
15-20 minutes to dry the surface up a bit after simmering. did
it a few times but eventually i got used to the texture and
don't anymore.
the only other way we cook corned beef is low and slow on a
smoker to make pastrami for reuben sandwiches.
We can thank St Patrick for driving out the snakes in Ireland. We don't
have any snakes here either but one day, da Hawaiians might need the
mana of St. Patrick. These days, da Hawaiians have got a bigger problem
than snakes.
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.
On 3/18/2025 10:42 AM, flood of sins wrote:
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.
I disagree with that statement. Tough cuts like brisket need low, slow cooking. We're not talking marinating and cooking a flank steak on a
grill. Even brisket (not corned) that is seasoned and smoked on a grill
is cooked at low temperatures for hours.
On 3/18/2025 11:11 AM, flood of sins wrote:
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
dutch oven on the stovetop. cover with water, add pickling
spices, cover, simmer so low it's barely bubbling. usually a
couple to several hours. when tender add cabbage, carrots,
potatoes and cook until veggies done.
i know some people who put the brisket in a very hot oven for
15-20 minutes to dry the surface up a bit after simmering. did
it a few times but eventually i got used to the texture and
don't anymore.
the only other way we cook corned beef is low and slow on a
smoker to make pastrami for reuben sandwiches.
I've corned a brisket and then smoked it for pastrami. Forget the time
at least a week to 10 days. It was good, but buying corned beef is a
lot easier and faster.
On 3/18/2025 10:42 AM, flood of sins wrote:
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.
I disagree with that statement. Tough cuts like brisket need low, slow cooking. We're not talking marinating and cooking a flank steak on a grill. Even brisket (not corned) that is seasoned and smoked on a grill
is cooked at low temperatures for hours.
i have seen corned beef made from other cuts of meat also.
bottom round comes to mind. maybe top round. perhaps keep an eye
out for them, they're more forgiving to cook.
On 2025-03-18, Jill McQuown <[email protected]> wrote:
On 3/18/2025 10:42 AM, flood of sins wrote:
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.
I disagree with that statement. Tough cuts like brisket need low, slow
cooking. We're not talking marinating and cooking a flank steak on a
grill. Even brisket (not corned) that is seasoned and smoked on a grill
is cooked at low temperatures for hours.
It needs to achieve a higher temperature than, say, ribeye steak.
If you ever get to Montreal you have to try their signature Montreal
Smoked Meat. There are two particular delis that were especially noted
for it. When my son was living in Montreal he used to bring some smoked meat and fresh Montreal bagels. What a treat.
On 2025-03-18 5:08 p.m., Jill McQuown wrote:
On 3/18/2025 10:42 AM, flood of sins wrote:Indeed. Those tough cuts need to be cooked very slowly to break down the tough fibre. When cooking stew is important not to let it boil. Boiling with toughen the meat and make it bland and a slow cooked stew with be
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.
I disagree with that statement. Tough cuts like brisket need low,
slow cooking. We're not talking marinating and cooking a flank steak
on a grill. Even brisket (not corned) that is seasoned and smoked on
a grill is cooked at low temperatures for hours.
tasty and tender.
On 3/18/2025 5:57 PM, Dave Smith wrote:
If you ever get to Montreal you have to try their signature Montreal
Smoked Meat. There are two particular delis that were especially noted
for it. When my son was living in Montreal he used to bring some
smoked meat and fresh Montreal bagels. What a treat.
It has been years since I've been to Montreal and back then I knew
nothing of such things. If I ever get there again, it would be one of
the main attractions. I've heard many good things about it.
On 2025-03-17 2:05 p.m., Bruce wrote:
On Mon, 17 Mar 2025 19:57:41 +0000, [email protected] (dsi1) wrote:But he was Welsh!!!
On Mon, 17 Mar 2025 17:41:52 +0000, Bruce wrote:
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman. Dyeing a river green and eating corned beef
and cabbage is mostly secondary silliness.
https://apnews.com/article/patrick-chicago-river-dye-green-irish-5a61721b445577b8f76a5e106c55ca5e
It says that Saint Patrick brought Christianity to Ireland in the
fifth century. St Patrick's Day should be a day of mourning!
On Mon, 17 Mar 2025 19:57:41 +0000, [email protected] (dsi1) wrote:
On Mon, 17 Mar 2025 17:41:52 +0000, Bruce wrote:
What's St Patrick's Day? Do we have to start drinking enormous
quantities of beer and then go to confession?
Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman. Dyeing a river green and eating corned beef
and cabbage is mostly secondary silliness.
https://apnews.com/article/patrick-chicago-river-dye-green-irish-5a61721b445577b8f76a5e106c55ca5e
It says that Saint Patrick brought Christianity to Ireland in the
fifth century. St Patrick's Day should be a day of mourning!
On 2025-03-17 2:05 p.m., Bruce wrote:
But he was Welsh!!!Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman. Dyeing a river green and eating corned beef
and cabbage is mostly secondary silliness.
https://apnews.com/article/patrick-chicago-river-dye-green-irish-5a61721b445577b8f76a5e106c55ca5e
It says that Saint Patrick brought Christianity to Ireland in the
fifth century. St Patrick's Day should be a day of mourning!
has had a checkered past,the Druids were a particularly nasty religious authority.
On 3/18/2025 11:28 PM, Dave Smith wrote:
While Christianity
has had a checkered past,the Druids were a particularly nasty religious
authority.
I think a couple of nuns I had in Catholic school may have been Druids.
On 3/18/2025 5:40 PM, Cindy Hamilton wrote:
On 2025-03-18, Jill McQuown <[email protected]> wrote:Achieve, yes, but not cook it at high temp.
On 3/18/2025 10:42 AM, flood of sins wrote:
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.
I disagree with that statement. Tough cuts like brisket need low, slow
cooking. We're not talking marinating and cooking a flank steak on a
grill. Even brisket (not corned) that is seasoned and smoked on a grill >>> is cooked at low temperatures for hours.
It needs to achieve a higher temperature than, say, ribeye steak.
On 2025-03-18 8:45 p.m., Graham wrote:
On 2025-03-17 2:05 p.m., Bruce wrote:
But he was Welsh!!!Americans love any day that gives them an excuse to get roaring drunk
and drink like an Irishman. Dyeing a river green and eating corned beef >>>> and cabbage is mostly secondary silliness.
https://apnews.com/article/patrick-chicago-river-dye-green-irish-5a61721b445577b8f76a5e106c55ca5e
It says that Saint Patrick brought Christianity to Ireland in the
fifth century. St Patrick's Day should be a day of mourning!
Was he? I thought there were a number of places all over England and
perhaps even Scotland where some claim he was born. While Christianity
has had a checkered past,the Druids were a particularly nasty religious authority.
On 3/18/2025 10:42 AM, flood of sins wrote:
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.
I disagree with that statement. Tough cuts like brisket need low, slow cooking. We're not talking marinating and cooking a flank steak on a
grill. Even brisket (not corned) that is seasoned and smoked on a grill
is cooked at low temperatures for hours.
On 3/18/2025 11:11 AM, flood of sins wrote:
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
dutch oven on the stovetop. cover with water, add pickling
spices, cover, simmer so low it's barely bubbling. usually a
couple to several hours. when tender add cabbage, carrots,
potatoes and cook until veggies done.
i know some people who put the brisket in a very hot oven for
15-20 minutes to dry the surface up a bit after simmering. did
it a few times but eventually i got used to the texture and
don't anymore.
the only other way we cook corned beef is low and slow on a
smoker to make pastrami for reuben sandwiches.
I've corned a brisket and then smoked it for pastrami. Forget the time
at least a week to 10 days. It was good, but buying corned beef is a
lot easier and faster.
making my own corned beef is on my bucket list. once i start i am
going to want to experiment with brine seasoning recipes. sounds
like a good retirement project. :)
On 3/18/2025 10:42 AM, flood of sins wrote:
"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.
I disagree with that statement. Tough cuts like brisket need low, slow cooking. We're not talking marinating and cooking a flank steak on a
grill. Even brisket (not corned) that is seasoned and smoked on a grill
is cooked at low temperatures for hours.
Jill
flood of sins wrote :
making my own corned beef is on my bucket list. once i start i am
going to want to experiment with brine seasoning recipes. sounds
like a good retirement project. :)
Don't limit yourself to brisket. Have had home cured corned beef
made with chuck roast. It was as good as brisket.
Yes, it's a bit early to be asking but I thought I would
post the question just the same as I had it on my mind.
The traditional (north American tradition I might add)
corned beef and cabbage at your house or something totally
different?
No corned beef and cabbage here as I didn't even give it
a thought when I shopped on Friday. I did see cabbage on
sale, but it still didn't inspire me to buy a head. Here,
it's going to be that Polish sausage I spoke of last week
and a can of kraut. After slicing and a light browning
the sausage will go into the pot with kraut for a bit of
simmering. I haven't decided on mashed potatoes or garlic
roasted new potatoes, but I'm leaning toward mashed spuds.
Probably a small skillet of cornbread as well.
flood of sins wrote :
making my own corned beef is on my bucket list. once i start i am
going to want to experiment with brine seasoning recipes. sounds
like a good retirement project. :)
Don't limit yourself to brisket. Have had home cured corned beef
made with chuck roast. It was as good as brisket.
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