On 11/16/2013 1:47 PM, Ophelia wrote:
>
>
> "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)

There used to be a sizable Jewish population in Glasgow, many were
people concerned with clothing wholesalers and districts that were
called "Jewish". I'd be surprised if the delis have gone but it's a
long time since I looked.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.