"jmcquown" > wrote in message
...
> On 11/16/2013 12:43 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 11/16/2013 12:02 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Gary" > wrote in message
>>>> ...
>>>>> Ophelia wrote:
>>>>>>
>>>>>> I just read that corned beef comes from cattle raised on maize. I
>>>>>> always
>>>>>> though it referred to the corns of salt which was used to help
>>>>>> preserve
>>>>>> it.
>>>>>> Can anyone elucidate please?
>>>>>
>>>>> Corned beef, fish....corned anything refers to soaking it in a
>>>>> super-saturated salt brine before putting away.
>>>>
>>>> Is it first salted and then dried?
>>>>
>>>> Has nothing to do with
>>>>> the vegetable corn. 
>>>>
>>>> Thanks, Gary. That is how I understood it too but I wasn't sure. I've
>>>> never seen that here, the only corned beef we get is canned and is very
>>>> salty.
>>>>
>>> You can make your own, if you've a mind to. Here's a step-by-step
>>> with
>>> pictures of the process for a 5 lb. brisket:
>>>
>>> http://www.simplyrecipes.com/recipes...d_corned_beef/
>>
>> Thank you very much for that! We might just give it a try! Can I ask
>> ... later in
>> the recipe it says 'cover' with one inch of water ??? Does that
>> literally
>> mean cover it completely with water, with one inch extra water extra
>> over the
>> top of the meat ...
>
> That's how I interpret cover with water.
>
> Also, all that pickling spices, does it make it very
>> spicy?
>>
> Caveat: I've never corned a brisket, myself.
>
> The ones I buy aren't spicy as in hot. I know you don't like spicy food.
> Corned beef is salty. But not overly much for my tastebuds. (It's not
> as if I eat it every day.) Aside from for dinner, thinly sliced hot
> corned beef makes for great sandwiches.
>
> Looking again at the recipe, I would say you can leave out pretty much
> anything that would make it too spicy for you. Do you ever make pickles?
> If you do, I'd say use the combination of pickling spices you're
> comfortable with. The salt seems to be the important component.
Thanks, Jill! I think i will take Graham's advice and see if we like it,
then if we do, I will try that recipe
) I am pleased that I can leave out
the very spicy stuff which is what I do when pickling. Thanks again, most
helpful
)
Now to look for a Jewish Deli in Glasgow
)
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