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I had about half a loaf of Irish soda bread left over, and a quarter-pound
of sharp Cheddar cheese. I whisked together a couple eggs, about a cup and a half of milk, and two tablespoons of sugar. The bread was cut into half-inch cubes (many of which crumbled), and was put into the custard mixture to soak. About a quarter-cup of raisins were plumped by putting them into boiling water and letting them soak for half an hour. When the bread and the raisins had soaked for the allotted time, I cut the Cheddar into quarter-inch cubes, drained the raisins, and folded the raisins and cheese into the bread mixture. That mixture was put into three ramekins and baked at 350°F until set, about 40 minutes. The result was a not-too-sweet cheddar bread pudding which makes a very nice complement to a crisp sweet apple. Bob |
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On Fri, 20 Mar 2009 18:08:04 -0700, "Bob Terwilliger"
> wrote: >I had about half a loaf of Irish soda bread left over, and a quarter-pound >of sharp Cheddar cheese. I whisked together a couple eggs, about a cup and a >half of milk, and two tablespoons of sugar. The bread was cut into half-inch >cubes (many of which crumbled), and was put into the custard mixture to >soak. About a quarter-cup of raisins were plumped by putting them into >boiling water and letting them soak for half an hour. When the bread and the >raisins had soaked for the allotted time, I cut the Cheddar into >quarter-inch cubes, drained the raisins, and folded the raisins and cheese >into the bread mixture. That mixture was put into three ramekins and baked >at 350°F until set, about 40 minutes. > >The result was a not-too-sweet cheddar bread pudding which makes a very nice >complement to a crisp sweet apple. > >Bob We used up the last of the St. Paddy's treats for dinner. I sauteed a chopped onion, diced the last of the potatoes and the corned beef and tossed that in with the onions, and let it all get nice and crispy. Corned beef hash and eggs for dinner, with toasted soda bread and jam. Boron |
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Boron Elgar wrote:
> Corned beef hash and eggs for dinner, with toasted soda bread and jam. I went ahead and picked up an Angus corned beef (round) and am looking forward to making corned beef hash with the leftovers. I'm really looking forward to it, but probably won't be for another two to three weeks before I make the corned beef. --Lin |
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On Fri, 20 Mar 2009 18:54:44 -0700, Lin >
wrote: >Boron Elgar wrote: > >> Corned beef hash and eggs for dinner, with toasted soda bread and jam. > >I went ahead and picked up an Angus corned beef (round) and am looking >forward to making corned beef hash with the leftovers. I'm really >looking forward to it, but probably won't be for another two to three >weeks before I make the corned beef. > >--Lin Is it cryovac or frozen? Boron |
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Boron Elgar wrote:
> Is it cryovac or frozen? Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze it if I can avoid doing so. --Lin |
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"Lin" > wrote in message
... > Boron Elgar wrote: > >> Is it cryovac or frozen? > > Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze > it if I can avoid doing so. > > --Lin I've never had a problem freezing cryvac'd corned beef. If it's a good price stock up! Although June is a good distance away ![]() beef any time of year. Jill |
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![]() "jmcquown" > wrote in message ... > "Lin" > wrote in message > ... >> Boron Elgar wrote: >> >>> Is it cryovac or frozen? >> >> Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze >> it if I can avoid doing so. >> >> --Lin > > > > I've never had a problem freezing cryvac'd corned beef. If it's a good > price stock up! Although June is a good distance away ![]() > beef any time of year. > > Jill I wouldn't, corned beef in its plastic package is much too salty to freeze, probably won't even freeze solid in a home freezer. It's better to cook corned beef and then freeze it, and still it won't have a very long shelf life, like other similarly cured meats (tube steak, bacon) I'd say no more than 4 months. |
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brooklyn1 wrote:
> "jmcquown" > wrote in message > ... >> "Lin" > wrote in message >> ... >>> Boron Elgar wrote: >>> >>>> Is it cryovac or frozen? >>> Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze >>> it if I can avoid doing so. >>> >>> --Lin >> >> >> I've never had a problem freezing cryvac'd corned beef. If it's a good >> price stock up! Although June is a good distance away ![]() >> beef any time of year. >> >> Jill > > I wouldn't, corned beef in its plastic package is much too salty to freeze, > probably won't even freeze solid in a home freezer. It's better to cook > corned beef and then freeze it, and still it won't have a very long shelf > life, like other similarly cured meats (tube steak, bacon) I'd say no more > than 4 months. > > > I have frozen corned beef in its package many times. It freezes just fine and lasts in the home freezer for months. The longest I've kept one is 8 or 9 months. My family loved corned beef and cabbage and it was an easy dish to do when I was working. I have posted my overnight, save the dirty water technique. Even DH, who is pretty inept in the kitchen could set up the cabbage and potatoes to cook, so when corned beef was on sale, I'd stock up on it. I suppose this post is going to get me on Sheldon's s--t list again. Two days in a row! Ask me if I care <vbg> -- Janet Wilder way-the-heck-south Texas spelling doesn't count but cooking does |
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On Fri, 20 Mar 2009 19:38:42 -0700, Lin >
wrote: >Boron Elgar wrote: > >> Is it cryovac or frozen? > >Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze >it if I can avoid doing so. > >--Lin With an expiration date that far off, you should be fine, but I don't think you'll have any problem freezing it, either. I vac pack and freeze pickled tongue with not problems. Boron |
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"brooklyn1" > wrote in message
... > > "jmcquown" > wrote in message > ... >> "Lin" > wrote in message >> ... >>> Boron Elgar wrote: >>> >>>> Is it cryovac or frozen? >>> >>> Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze >>> it if I can avoid doing so. >>> >>> --Lin >> >> >> >> I've never had a problem freezing cryvac'd corned beef. If it's a good >> price stock up! Although June is a good distance away ![]() >> beef any time of year. >> >> Jill > > I wouldn't, corned beef in its plastic package is much too salty to > freeze, probably won't even freeze solid in a home freezer. It's better > to cook corned beef and then freeze it, and still it won't have a very > long shelf life, like other similarly cured meats (tube steak, bacon) I'd > say no more than 4 months. > > Maybe the corned beef you buy is far too salty. The ones I have bought freeze rock solid just fine. Jill |
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