On 11/16/2013 2:00 PM, James Silverton wrote:
> 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.
>
Just for the heck, I did a search for jewish deli glasgow and came up
with several. The "Hello Kosher Deli" even has an appetizing picture of
beef brisket!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.