On 3/10/2013 5:15 PM, sf wrote:
> On Sun, 10 Mar 2013 20:00:55 -0700, sf > wrote:
>
>> On Sun, 10 Mar 2013 15:38:10 -1000, dsi1
>> > wrote:
>>
>>> On 3/9/2013 1:39 PM, vike boy wrote:
>>>> What is the best way to make it.
>>>>
>>>
>>> Corned beef and cabbage is a popular dish in Hawaii. It's different from
>>> mainland corned beef and cabbage in that it's made with canned corned
>>> beef. You dump a can of corned beef into a pan and fry it a little, add
>>> some chopped cabbage and a little water. Season with salt and pepper.
>>> Cook the beef and cabbage until the cabbage is how you like it. Eat with
>>> rice.
>>
>> Canned corned beef as in hash? It's been ages since I've thought
>> about canned ham, can't say I ever noticed canned corned beef during
>> those times... but I'm inclined to look for it because I love to make
>> corned beef hash - not the hash from a can, stuff I make myself from
>> the leftovers, but I bet canned corned beef would work for that.
>>>
> I Googled images but both the rectangular and round cans seem to be
> the ground version like I'd get in the hash. Is that the way it is?
> If so, then I guess I'll pass because I want my corned beef shredded.
>
> Please keep posting about Island home cuisine because it's not the way
> Mainlanders eat (due to culture and growing conditions, as you know so
> well being married to one). We're all Americans... but we're all so
> different.
>

Canned corned beef and Spam used to be a staple back in the old days in
Hawaii. We had that a lot when we were growing up. That all changed
during the 70s. These days people still like Spam but not so much corned
beef. For some reason, the beef is more minced and weird and chalky and
hardly resembles the product that was used in the old days.

Here's a recipe. I would leave out the shoyu and the brown sugar and
garlic powder. Don't use the Libby's corned beef - it's nasty stuff.

http://www.thetastyspot.com/?p=762

On 3/10/2013 5:22 PM, notbob wrote:
> On 2013-03-11, dsi1 > wrote:
>
>> Eat with rice.
>
> Well, that magically transformed it into dumpster dregs in my book.
>
> nb
>

That might be true on the mainland but I've literally never seen it
served any other way.

On 3/10/2013 8:41 PM, sf wrote:
> On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>>>
>>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>>>> anytime the mood strikes.
>>>
>>> Unless you bought a lot and froze them during corned beef "season",
>>> you'd be out of luck where I live. The season hadn't started a few
>>> days ago, so hopefully my stores will be stocked the next time I'm
>>> there.
>>
>>
>> You can always make it yourself. Takes a few weeks in the fridge.
>>
> Thanks, but no thanks. My refrigerator is full enough as it is.
>
That's why I froze the corned beef brisket I bought in February.
Sheldon said it should/would keep just fine. Probably so but it would
take up valuable space in the fridge. Just as easy to freeze, thaw, cook.

Jill

On Mon, 11 Mar 2013 09:11:49 -0400, jmcquown >
wrote:

> On 3/10/2013 8:41 PM, sf wrote:
> > On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
> >>>
> >>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
> >>>> anytime the mood strikes.
> >>>
> >>> Unless you bought a lot and froze them during corned beef "season",
> >>> you'd be out of luck where I live. The season hadn't started a few
> >>> days ago, so hopefully my stores will be stocked the next time I'm
> >>> there.
> >>
> >>
> >> You can always make it yourself. Takes a few weeks in the fridge.
> >>
> > Thanks, but no thanks. My refrigerator is full enough as it is.
> >
> That's why I froze the corned beef brisket I bought in February.
> Sheldon said it should/would keep just fine. Probably so but it would
> take up valuable space in the fridge. Just as easy to freeze, thaw, cook.
>
My freezer has even less space than my refrigerator.


--
Food is an important part of a balanced diet.

On Mon, 11 Mar 2013 00:00:04 -1000, dsi1
> wrote:

> On 3/10/2013 5:15 PM, sf wrote:
> > On Sun, 10 Mar 2013 20:00:55 -0700, sf > wrote:
> >
> >> On Sun, 10 Mar 2013 15:38:10 -1000, dsi1
> >> > wrote:
> >>
> >>> On 3/9/2013 1:39 PM, vike boy wrote:
> >>>> What is the best way to make it.
> >>>>
> >>>
> >>> Corned beef and cabbage is a popular dish in Hawaii. It's different from
> >>> mainland corned beef and cabbage in that it's made with canned corned
> >>> beef. You dump a can of corned beef into a pan and fry it a little, add
> >>> some chopped cabbage and a little water. Season with salt and pepper.
> >>> Cook the beef and cabbage until the cabbage is how you like it. Eat with
> >>> rice.
> >>
> >> Canned corned beef as in hash? It's been ages since I've thought
> >> about canned ham, can't say I ever noticed canned corned beef during
> >> those times... but I'm inclined to look for it because I love to make
> >> corned beef hash - not the hash from a can, stuff I make myself from
> >> the leftovers, but I bet canned corned beef would work for that.
> >>>
> > I Googled images but both the rectangular and round cans seem to be
> > the ground version like I'd get in the hash. Is that the way it is?
> > If so, then I guess I'll pass because I want my corned beef shredded.
> >
> > Please keep posting about Island home cuisine because it's not the way
> > Mainlanders eat (due to culture and growing conditions, as you know so
> > well being married to one). We're all Americans... but we're all so
> > different.
> >
>
> Canned corned beef and Spam used to be a staple back in the old days in
> Hawaii. We had that a lot when we were growing up. That all changed
> during the 70s. These days people still like Spam but not so much corned
> beef. For some reason, the beef is more minced and weird and chalky and
> hardly resembles the product that was used in the old days.
>
> Here's a recipe. I would leave out the shoyu and the brown sugar and
> garlic powder. Don't use the Libby's corned beef - it's nasty stuff.
>
> http://www.thetastyspot.com/?p=762

That ground stuff just doesn't appeal to me, but the recipe is
interesting so I might give it a try with regular corned beef. Thanks
for the link!

--
Food is an important part of a balanced diet.

On Sun, 10 Mar 2013 22:22:30 -0500, Janet Wilder
> wrote:

>On 3/10/2013 8:44 PM, Brooklyn1 wrote:
>> On Sun, 10 Mar 2013 11:22:18 -0400, jmcquown >
>> wrote:
>>
>>> On 3/10/2013 11:13 AM, Janet Wilder wrote:
>>>> On 3/10/2013 8:41 AM, notbob wrote:
>>>>> On 2013-03-10, jmcquown > wrote:
>>>>>
>>>>>> The directions for the corned beef brisket are on the package. Boil,
>>>>>> crock-pot/slow cooker or roast. How you *like* it cooked is a matter of
>>>>>> personal preference.
>>>>>
>>>>> One hour in a pressure cooker.
>>>>>
>>>>> nb
>>>>>
>>>>
>>>> That works very well. Less shrinkage, too, BTW.
>>>>
>>> I really wish I had use for a pressure cooker. I wouldn't use it enough
>>> to justify the storage space. (I also don't really need something like
>>> corned beef or other meats to cook in a hurry.)
>>>
>>> Jill
>>
>> Less shrinkage means it contains more fat.
>> Unless corned beef is simmered in lots of water and then the water is
>> dumped it will retain all its curing salts and taste awful. A
>> pressure processor (it can't cook) concentrates the salts = lousy
>> corned beef. Anyone who uses a pressure processor for corned beef
>> would be much better off with canned.
>>
>
>If I use the pressure cooker, I soak the corned beef overnight with a
>couple of changes of water. Not rocket science.

Nope, it's not any kind of science, it's pinheadedness... soaking in
cold water will not extract the interior salts.

On Mon, 11 Mar 2013 09:11:49 -0400, jmcquown >
wrote:

>On 3/10/2013 8:41 PM, sf wrote:
>> On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>>>>
>>>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>>>>> anytime the mood strikes.
>>>>
>>>> Unless you bought a lot and froze them during corned beef "season",
>>>> you'd be out of luck where I live. The season hadn't started a few
>>>> days ago, so hopefully my stores will be stocked the next time I'm
>>>> there.
>>>
>>>
>>> You can always make it yourself. Takes a few weeks in the fridge.
>>>
>> Thanks, but no thanks. My refrigerator is full enough as it is.
>>
>That's why I froze the corned beef brisket I bought in February.
>Sheldon said it should/would keep just fine. Probably so but it would
>take up valuable space in the fridge. Just as easy to freeze, thaw, cook.

Would have made a lot more sense to wait until this week to buy corned
beef and save both your fridge and/or freezer space and also some
money, corned beef prices almost always drop to its lowest price the
week of St Paddy's day.

On Mon, 11 Mar 2013 08:04:34 -0700, sf > wrote:

>On Mon, 11 Mar 2013 09:11:49 -0400, jmcquown >
>wrote:
>
>> On 3/10/2013 8:41 PM, sf wrote:
>> > On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>> >>>
>> >>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>> >>>> anytime the mood strikes.
>> >>>
>> >>> Unless you bought a lot and froze them during corned beef "season",
>> >>> you'd be out of luck where I live. The season hadn't started a few
>> >>> days ago, so hopefully my stores will be stocked the next time I'm
>> >>> there.
>> >>
>> >>
>> >> You can always make it yourself. Takes a few weeks in the fridge.
>> >>
>> > Thanks, but no thanks. My refrigerator is full enough as it is.
>> >
>> That's why I froze the corned beef brisket I bought in February.
>> Sheldon said it should/would keep just fine. Probably so but it would
>> take up valuable space in the fridge. Just as easy to freeze, thaw, cook.
>>
>My freezer has even less space than my refrigerator.

Plus it'd have to be properly thawed in the fridge, two days at least
of wasted fridge space, maybe three days. And Jill, how may corned
beefs did you buy anyway, one or two or even three hunks don't take
much space.

On Sunday, March 10, 2013 4:53:26 PM UTC-4, Paul M. Cook wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>
> >
>
> >> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>
> >> anytime the mood strikes.
>
> >
>
> > Unless you bought a lot and froze them during corned beef "season",
>
> > you'd be out of luck where I live. The season hadn't started a few
>
> > days ago, so hopefully my stores will be stocked the next time I'm
>
> > there.
>
>
>
>
>
> You can always make it yourself. Takes a few weeks in the fridge.

Why would you go to all that trouble and then freeze the results?

On Monday, March 11, 2013 9:11:49 AM UTC-4, jmcquown wrote:
> On 3/10/2013 8:41 PM, sf wrote:
>
> > On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
>
> > wrote:
>
> >
>
> >>
>
> >> "sf" > wrote in message
>
> >> ...
>
> >>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>
> >>>
>
> >>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>
> >>>> anytime the mood strikes.
>
> >>>
>
> >>> Unless you bought a lot and froze them during corned beef "season",
>
> >>> you'd be out of luck where I live. The season hadn't started a few
>
> >>> days ago, so hopefully my stores will be stocked the next time I'm
>
> >>> there.
>
> >>
>
> >>
>
> >> You can always make it yourself. Takes a few weeks in the fridge.
>
> >>
>
> > Thanks, but no thanks. My refrigerator is full enough as it is.
>
> >
>
> That's why I froze the corned beef brisket I bought in February.
>
> Sheldon said it should/would keep just fine. Probably so but it would
>
> take up valuable space in the fridge. Just as easy to freeze, thaw, cook.
>
>
>
> Jill

But if it's frozen and you boil it, won't the center still be frozen? Somebody claims that happens.

On 3/10/2013 1:16 PM, Janet Wilder wrote:
> On 3/10/2013 10:22 AM, jmcquown wrote:
>> On 3/10/2013 11:13 AM, Janet Wilder wrote:
>>> On 3/10/2013 8:41 AM, notbob wrote:
>>>> On 2013-03-10, jmcquown > wrote:
>>>>
>>>>> The directions for the corned beef brisket are on the package. Boil,
>>>>> crock-pot/slow cooker or roast. How you *like* it cooked is a
>>>>> matter of
>>>>> personal preference.
>>>>
>>>> One hour in a pressure cooker.
>>>>
>>>> nb
>>>>
>>>
>>> That works very well. Less shrinkage, too, BTW.
>>>
>> I really wish I had use for a pressure cooker. I wouldn't use it enough
>> to justify the storage space. (I also don't really need something like
>> corned beef or other meats to cook in a hurry.)
>>
>> Jill
>
> Jill,
>
> I use my pressure cooker for soups, stock, stews and quick steaming
> veggies like cauliflower and broccoli besides regular meats like pot roast.
>
I slow simmer stock on the stovetop. Also soups. Steaming broccoli or
cauliflower only takes minutes on the stovetop. Obviously you get some
use out of your pressure cooker but I get along just fine without one.
Just saying.

Jill

On 3/11/2013 11:04 AM, sf wrote:
> On Mon, 11 Mar 2013 09:11:49 -0400, jmcquown >
> wrote:
>
>> On 3/10/2013 8:41 PM, sf wrote:
>>> On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>>>>>
>>>>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>>>>>> anytime the mood strikes.
>>>>>
>>>>> Unless you bought a lot and froze them during corned beef "season",
>>>>> you'd be out of luck where I live. The season hadn't started a few
>>>>> days ago, so hopefully my stores will be stocked the next time I'm
>>>>> there.
>>>>
>>>>
>>>> You can always make it yourself. Takes a few weeks in the fridge.
>>>>
>>> Thanks, but no thanks. My refrigerator is full enough as it is.
>>>
>> That's why I froze the corned beef brisket I bought in February.
>> Sheldon said it should/would keep just fine. Probably so but it would
>> take up valuable space in the fridge. Just as easy to freeze, thaw, cook.
>>
> My freezer has even less space than my refrigerator.
>
>
True, but you don't have a separate freezer. It works well for me
because I only go shopping for meat and things like that about once a month.

Jill

On 3/11/2013 11:46 AM, Brooklyn1 wrote:
> On Mon, 11 Mar 2013 08:04:34 -0700, sf > wrote:
>
>> On Mon, 11 Mar 2013 09:11:49 -0400, jmcquown >
>> wrote:
>>
>>> On 3/10/2013 8:41 PM, sf wrote:
>>>> On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
>>>> wrote:
>>>>
>>>>>
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>>>>>>
>>>>>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>>>>>>> anytime the mood strikes.
>>>>>>
>>>>>> Unless you bought a lot and froze them during corned beef "season",
>>>>>> you'd be out of luck where I live. The season hadn't started a few
>>>>>> days ago, so hopefully my stores will be stocked the next time I'm
>>>>>> there.
>>>>>
>>>>>
>>>>> You can always make it yourself. Takes a few weeks in the fridge.
>>>>>
>>>> Thanks, but no thanks. My refrigerator is full enough as it is.
>>>>
>>> That's why I froze the corned beef brisket I bought in February.
>>> Sheldon said it should/would keep just fine. Probably so but it would
>>> take up valuable space in the fridge. Just as easy to freeze, thaw, cook.
>>>
>> My freezer has even less space than my refrigerator.
>
> Plus it'd have to be properly thawed in the fridge, two days at least
> of wasted fridge space, maybe three days. And Jill, how may corned
> beefs did you buy anyway, one or two or even three hunks don't take
> much space.
>
Of course I know how to thaw a corned beef, Sheldon. I'm not a novice.
I bought *one*. It's a 3 lb. flat cut. Even that would take up "real
estate" in the fridge for three weeks. I don't like a crowded fridge.
I need room to put bowls of leftovers, too. It's not like I haven't
cooked anything since I bought the corned beef.

My buying and stacking up (I presume) two or three corned beefs in the
fridge wouldn't make any sense. I only prepare it once a year, I only
need one brisket. I don't want to cook two or three and freeze them
already cooked.

Jill

On 3/11/2013 11:43 AM, Brooklyn1 wrote:
> On Mon, 11 Mar 2013 09:11:49 -0400, jmcquown >
> wrote:
>
>> On 3/10/2013 8:41 PM, sf wrote:
>>> On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>>>>>
>>>>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>>>>>> anytime the mood strikes.
>>>>>
>>>>> Unless you bought a lot and froze them during corned beef "season",
>>>>> you'd be out of luck where I live. The season hadn't started a few
>>>>> days ago, so hopefully my stores will be stocked the next time I'm
>>>>> there.
>>>>
>>>>
>>>> You can always make it yourself. Takes a few weeks in the fridge.
>>>>
>>> Thanks, but no thanks. My refrigerator is full enough as it is.
>>>
>> That's why I froze the corned beef brisket I bought in February.
>> Sheldon said it should/would keep just fine. Probably so but it would
>> take up valuable space in the fridge. Just as easy to freeze, thaw, cook.
>
> Would have made a lot more sense to wait until this week to buy corned
> beef and save both your fridge and/or freezer space and also some
> money, corned beef prices almost always drop to its lowest price the
> week of St Paddy's day.
>
Dropped a whopping 10 cents/lb starting tomorrow! Gee, thanks.

I *never* see those "deals" on corned beef everyone has been talking
about for years. Nor after March 17th.

Jill

On 3/11/2013 11:51 AM, jmcquown wrote:
> I*never* see those "deals" on corned beef everyone has been talking
> about for years. Nor after March 17th.


I just looked and the local Kroger's has corned beef on sale for $1.99 a
pound. That's a pretty good price, I think. We have a chest freezer so
room is not an issue so we'll buy 2 of them... one for now and one for
sometime later.

George L

On Mon, 11 Mar 2013 12:19:25 -0400, jmcquown >
wrote:

> Uh, no, I didn't. "Smoker" is not listed on the cooking methods on my
> package of corned beef. Sounds like overkill unless you're talking
> plain (not corned) brisket.

I thought throwing it in a "smoker" was how they fake pastrami?

--
Food is an important part of a balanced diet.

On 3/11/2013 10:38 AM, Brooklyn1 wrote:
> On Sun, 10 Mar 2013 22:22:30 -0500, Janet Wilder
> > wrote:
>
>> On 3/10/2013 8:44 PM, Brooklyn1 wrote:
>>> On Sun, 10 Mar 2013 11:22:18 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 3/10/2013 11:13 AM, Janet Wilder wrote:
>>>>> On 3/10/2013 8:41 AM, notbob wrote:
>>>>>> On 2013-03-10, jmcquown > wrote:
>>>>>>
>>>>>>> The directions for the corned beef brisket are on the package. Boil,
>>>>>>> crock-pot/slow cooker or roast. How you *like* it cooked is a matter of
>>>>>>> personal preference.
>>>>>>
>>>>>> One hour in a pressure cooker.
>>>>>>
>>>>>> nb
>>>>>>
>>>>>
>>>>> That works very well. Less shrinkage, too, BTW.
>>>>>
>>>> I really wish I had use for a pressure cooker. I wouldn't use it enough
>>>> to justify the storage space. (I also don't really need something like
>>>> corned beef or other meats to cook in a hurry.)
>>>>
>>>> Jill
>>>
>>> Less shrinkage means it contains more fat.
>>> Unless corned beef is simmered in lots of water and then the water is
>>> dumped it will retain all its curing salts and taste awful. A
>>> pressure processor (it can't cook) concentrates the salts = lousy
>>> corned beef. Anyone who uses a pressure processor for corned beef
>>> would be much better off with canned.
>>>
>>
>> If I use the pressure cooker, I soak the corned beef overnight with a
>> couple of changes of water. Not rocket science.
>
> Nope, it's not any kind of science, it's pinheadedness... soaking in
> cold water will not extract the interior salts.
>

It works for me. Sorry it doesn't work for you.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Mon, 11 Mar 2013 09:07:21 -0700 (PDT), wrote:

> But if it's frozen and you boil it, won't the center still be frozen? Somebody claims that happens.

That's BS. Simmer it for a few hours, boiling is for people who can't
cook.

--
Food is an important part of a balanced diet.

On Mon, 11 Mar 2013 12:51:08 -0400, jmcquown >
wrote:
> >
> Dropped a whopping 10 cents/lb starting tomorrow! Gee, thanks.
>
> I *never* see those "deals" on corned beef everyone has been talking
> about for years. Nor after March 17th.
>
I used to see them, but not in the last few years (haven't kept track
of how many, minimum of two... most likely more).


--
Food is an important part of a balanced diet.

On 3/11/2013 11:12 AM, jmcquown wrote:
> On 3/10/2013 1:16 PM, Janet Wilder wrote:

>> I use my pressure cooker for soups, stock, stews and quick steaming
>> veggies like cauliflower and broccoli besides regular meats like pot
>> roast.
>>
> I slow simmer stock on the stovetop. Also soups. Steaming broccoli or
> cauliflower only takes minutes on the stovetop. Obviously you get some
> use out of your pressure cooker but I get along just fine without one.
> Just saying.
>


I grew up using a pressure cooker. My mom worked full time and I was
also a working mom. The pressure cooker allowed us to make homemade,
nutritious, tasty meals without having to spend tons of time we didn't
have cooking them.

My children never ate soup from a can until they went off to college.
That would not have been possible if I didn't have the use of a pressure
cooker. Just sayin'


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Mon, 11 Mar 2013 12:10:05 -0500, George Leppla
> wrote:

> On 3/11/2013 11:51 AM, jmcquown wrote:
> > I*never* see those "deals" on corned beef everyone has been talking
> > about for years. Nor after March 17th.
>
>
> I just looked and the local Kroger's has corned beef on sale for $1.99 a
> pound. That's a pretty good price, I think. We have a chest freezer so
> room is not an issue so we'll buy 2 of them... one for now and one for
> sometime later.
>
I was going to say we don't have one nearby, but it looks like there's
one downtown. It might be the site of what used to be a Safeway.
I'll be able to tell when I get there so thanks for the tip. I'll go
there for my corned beef if Lucky or Safeway (many more, much closer
to me) haven't matched the price.

--
Food is an important part of a balanced diet.

On Monday, March 11, 2013 1:55:43 PM UTC-4, sf wrote:
> On Mon, 11 Mar 2013 09:07:21 -0700 (PDT), wrote:
>
>
>
> > But if it's frozen and you boil it, won't the center still be frozen? Somebody claims that happens.
>
>
>
> That's BS. Simmer it for a few hours, boiling is for people who can't
>
> cook.
>
>
>
> --
>
> Food is an important part of a balanced diet.

See, I tried to tell Paul Cook that, but he won't ever listen. Just goes on about "frozen in the center, frozen in the center".

On 3/11/2013 1:53 PM, sf wrote:
> On Mon, 11 Mar 2013 12:19:25 -0400, jmcquown >
> wrote:
>
>> Uh, no, I didn't. "Smoker" is not listed on the cooking methods on my
>> package of corned beef. Sounds like overkill unless you're talking
>> plain (not corned) brisket.
>
> I thought throwing it in a "smoker" was how they fake pastrami?
>
Beats me. I'm just saying I didn't "forget" to mention it. It's not
mentioned on the package of corned beef as a cooking method.

Jill

On 3/11/2013 1:55 PM, sf wrote:
> On Mon, 11 Mar 2013 09:07:21 -0700 (PDT), wrote:
>
>> But if it's frozen and you boil it, won't the center still be frozen? Somebody claims that happens.
>
> That's BS. Simmer it for a few hours, boiling is for people who can't
> cook.
>
Just more BS indeed. I've never heard of anyone cooking frozen corned
beef, boiled or otherwise. Consider the source.

Jill

On Monday, March 11, 2013 2:42:24 PM UTC-4, jmcquown wrote:
> On 3/11/2013 1:55 PM, sf wrote:
>
> > On Mon, 11 Mar 2013 09:07:21 -0700 (PDT), wrote:
>
> >
>
> >> But if it's frozen and you boil it, won't the center still be frozen? Somebody claims that happens.
>
> >
>
> > That's BS. Simmer it for a few hours, boiling is for people who can't
>
> > cook.
>
> >
>
> Just more BS indeed. I've never heard of anyone cooking frozen corned
>
> beef, boiled or otherwise. Consider the source.
>
>
>
> Jill

See Paul - I told you. Even this old adulteress agrees.

On 11/03/2013 2:42 PM, jmcquown wrote:
> On 3/11/2013 1:55 PM, sf wrote:
>> On Mon, 11 Mar 2013 09:07:21 -0700 (PDT), wrote:
>>
>>> But if it's frozen and you boil it, won't the center still be frozen?
>>> Somebody claims that happens.
>>
>> That's BS. Simmer it for a few hours, boiling is for people who can't
>> cook.
>>
> Just more BS indeed. I've never heard of anyone cooking frozen corned
> beef, boiled or otherwise. Consider the source.
>

I have cooked things in a variety of ways that I knew were slightly
frozen in the middle. Sometimes small chickens have not been left in the
fridge long enough to thaw slowly. I just reduce the heat and give them
more time.




This reminds me. I have not been looking for these things for a long
time, and there is a good chance that they are no longer available,
and/or the process became obsolete with the advent of the microwave.
Back in the 1960s Shopsys was selling individual servings of corned beef
in plastic bags that we supposed to be dropped into boiling water for 5
minutes or so. It seems to be that they could be frozen.

On Monday, March 11, 2013 3:10:29 PM UTC-4, Dave Smith wrote:
> On 11/03/2013 2:42 PM, jmcquown wrote:
>
> > On 3/11/2013 1:55 PM, sf wrote:
>
> >> On Mon, 11 Mar 2013 09:07:21 -0700 (PDT), wrote:
>
> >>
>
> >>> But if it's frozen and you boil it, won't the center still be frozen?
>
> >>> Somebody claims that happens.
>
> >>
>
> >> That's BS. Simmer it for a few hours, boiling is for people who can't
>
> >> cook.
>
> >>
>
> > Just more BS indeed. I've never heard of anyone cooking frozen corned
>
> > beef, boiled or otherwise. Consider the source.
>
> >
>
>
>
> I have cooked things in a variety of ways that I knew were slightly
>
> frozen in the middle. Sometimes small chickens have not been left in the
>
> fridge long enough to thaw slowly. I just reduce the heat and give them
>
> more time.
>
>
>
>
>
>
>
>
>
> This reminds me. I have not been looking for these things for a long
>
> time, and there is a good chance that they are no longer available,
>
> and/or the process became obsolete with the advent of the microwave.
>
> Back in the 1960s Shopsys was selling individual servings of corned beef
>
> in plastic bags that we supposed to be dropped into boiling water for 5
>
> minutes or so. It seems to be that they could be frozen.

Yeah, but Paul Cook claims that things are frozen in the middle WHEN THEY"RE DONE!

On Mon, 11 Mar 2013 12:57:44 -0500, Janet Wilder
> wrote:

>On 3/11/2013 11:12 AM, jmcquown wrote:
>> On 3/10/2013 1:16 PM, Janet Wilder wrote:
>
>>> I use my pressure cooker for soups, stock, stews and quick steaming
>>> veggies like cauliflower and broccoli besides regular meats like pot
>>> roast.
>>>
>> I slow simmer stock on the stovetop. Also soups. Steaming broccoli or
>> cauliflower only takes minutes on the stovetop. Obviously you get some
>> use out of your pressure cooker but I get along just fine without one.
>> Just saying.
>>
>
>
>I grew up using a pressure cooker. My mom worked full time and I was
>also a working mom. The pressure cooker allowed us to make homemade,
>nutritious, tasty meals without having to spend tons of time we didn't
>have cooking them.
>
>My children never ate soup from a can until they went off to college.
>That would not have been possible if I didn't have the use of a pressure
>cooker. Just sayin'

same here.
Janet US

George Leppla wrote:
>jmcquown wrote:
>> I*never* see those "deals" on corned beef everyone has been talking
>> about for years. Nor after March 17th.
>
>I just looked and the local Kroger's has corned beef on sale for $1.99 a
>pound. That's a pretty good price, I think. We have a chest freezer so
>room is not an issue so we'll buy 2 of them... one for now and one for
>sometime later.

This week corned beef is $1.77/lb at the Tops market in town. I don't
remember a year when corned beef and the fixings for St. Paddy's day
dinner haven't been at rock bottom prices in NY.

On Mon, 11 Mar 2013 12:48:23 -0400, jmcquown >
wrote:

>On 3/11/2013 11:46 AM, Brooklyn1 wrote:
>> On Mon, 11 Mar 2013 08:04:34 -0700, sf > wrote:
>>
>>> On Mon, 11 Mar 2013 09:11:49 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 3/10/2013 8:41 PM, sf wrote:
>>>>> On Sun, 10 Mar 2013 13:53:26 -0700, "Paul M. Cook" >
>>>>> wrote:
>>>>>
>>>>>>
>>>>>> "sf" > wrote in message
>>>>>> ...
>>>>>>> On Sun, 10 Mar 2013 16:07:54 GMT, "l not -l" > wrote:
>>>>>>>
>>>>>>>> Since I'm not faux-Irish, I can have my favorite corned beef and cabbage
>>>>>>>> anytime the mood strikes.
>>>>>>>
>>>>>>> Unless you bought a lot and froze them during corned beef "season",
>>>>>>> you'd be out of luck where I live. The season hadn't started a few
>>>>>>> days ago, so hopefully my stores will be stocked the next time I'm
>>>>>>> there.
>>>>>>
>>>>>>
>>>>>> You can always make it yourself. Takes a few weeks in the fridge.
>>>>>>
>>>>> Thanks, but no thanks. My refrigerator is full enough as it is.
>>>>>
>>>> That's why I froze the corned beef brisket I bought in February.
>>>> Sheldon said it should/would keep just fine. Probably so but it would
>>>> take up valuable space in the fridge. Just as easy to freeze, thaw, cook.
>>>>
>>> My freezer has even less space than my refrigerator.
>>
>> Plus it'd have to be properly thawed in the fridge, two days at least
>> of wasted fridge space, maybe three days. And Jill, how may corned
>> beefs did you buy anyway, one or two or even three hunks don't take
>> much space.
>>
>Of course I know how to thaw a corned beef, Sheldon. I'm not a novice.
> I bought *one*. It's a 3 lb. flat cut. Even that would take up "real
>estate" in the fridge for three weeks. I don't like a crowded fridge.
>I need room to put bowls of leftovers, too.

To make room take one jug of wine out of your fridge. LOL
A three pound package of corned beef wouldn't fill one cup of your
bra. hehe

>My buying and stacking up (I presume) two or three corned beefs in the
>fridge wouldn't make any sense. I only prepare it once a year, I only
>need one brisket. I don't want to cook two or three and freeze them
>already cooked.

Corned beef shrinks down to less than half. I always buy a minimum of
four, I wouldn't cook less than 12 pounds... gets eaten for a few days
and then becomes a big pan of corned beef hash. I've never in my life
had left over corned beef.

On Mon, 11 Mar 2013 14:42:24 -0400, jmcquown >
wrote:

>On 3/11/2013 1:55 PM, sf wrote:
>> On Mon, 11 Mar 2013 09:07:21 -0700 (PDT), wrote:
>>
>>> But if it's frozen and you boil it, won't the center still be frozen? Somebody claims that happens.
>>
>> That's BS. Simmer it for a few hours, boiling is for people who can't
>> cook.
>>
>Just more BS indeed. I've never heard of anyone cooking frozen corned
>beef, boiled or otherwise. Consider the source.
>
>Jill

And you did write "thaw".. maybe the low IQer doesn't know that four
letter word. All meat cooked in liquid should be started thawed and
in cold water, and never boiled.

On Mon, 11 Mar 2013 14:38:43 -0400, jmcquown >
wrote:

>On 3/11/2013 1:53 PM, sf wrote:
>> On Mon, 11 Mar 2013 12:19:25 -0400, jmcquown >
>> wrote:
>>
>>> Uh, no, I didn't. "Smoker" is not listed on the cooking methods on my
>>> package of corned beef. Sounds like overkill unless you're talking
>>> plain (not corned) brisket.
>>
>> I thought throwing it in a "smoker" was how they fake pastrami?
>>
>Beats me. I'm just saying I didn't "forget" to mention it. It's not
>mentioned on the package of corned beef as a cooking method.

Wet cured brisket that one buys in those plastic packs is not meant
for smoking like bbq, it will become salt hell.

On Mon, 11 Mar 2013 12:53:59 -0500, Janet Wilder
> wrote:

>On 3/11/2013 10:38 AM, Brooklyn1 wrote:
>> On Sun, 10 Mar 2013 22:22:30 -0500, Janet Wilder
>> > wrote:
>>
>>> On 3/10/2013 8:44 PM, Brooklyn1 wrote:
>>>> On Sun, 10 Mar 2013 11:22:18 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 3/10/2013 11:13 AM, Janet Wilder wrote:
>>>>>> On 3/10/2013 8:41 AM, notbob wrote:
>>>>>>> On 2013-03-10, jmcquown > wrote:
>>>>>>>
>>>>>>>> The directions for the corned beef brisket are on the package. Boil,
>>>>>>>> crock-pot/slow cooker or roast. How you *like* it cooked is a matter of
>>>>>>>> personal preference.
>>>>>>>
>>>>>>> One hour in a pressure cooker.
>>>>>>>
>>>>>>> nb
>>>>>>>
>>>>>>
>>>>>> That works very well. Less shrinkage, too, BTW.
>>>>>>
>>>>> I really wish I had use for a pressure cooker. I wouldn't use it enough
>>>>> to justify the storage space. (I also don't really need something like
>>>>> corned beef or other meats to cook in a hurry.)
>>>>>
>>>>> Jill
>>>>
>>>> Less shrinkage means it contains more fat.
>>>> Unless corned beef is simmered in lots of water and then the water is
>>>> dumped it will retain all its curing salts and taste awful. A
>>>> pressure processor (it can't cook) concentrates the salts = lousy
>>>> corned beef. Anyone who uses a pressure processor for corned beef
>>>> would be much better off with canned.
>>>>
>>>
>>> If I use the pressure cooker, I soak the corned beef overnight with a
>>> couple of changes of water. Not rocket science.
>>
>> Nope, it's not any kind of science, it's pinheadedness... soaking in
>> cold water will not extract the interior salts.
>>
>
>It works for me. Sorry it doesn't work for you.

You have TIAD, obviously.

On Monday, March 11, 2013 5:03:56 PM UTC-4, Brooklyn1 wrote:
> On Mon, 11 Mar 2013 14:42:24 -0400, jmcquown >
>
> wrote:
>
>
>
> >On 3/11/2013 1:55 PM, sf wrote:
>
> >> On Mon, 11 Mar 2013 09:07:21 -0700 (PDT), wrote:
>
> >>
>
> >>> But if it's frozen and you boil it, won't the center still be frozen? Somebody claims that happens.
>
> >>
>
> >> That's BS. Simmer it for a few hours, boiling is for people who can't
>
> >> cook.
>
> >>
>
> >Just more BS indeed. I've never heard of anyone cooking frozen corned
>
> >beef, boiled or otherwise. Consider the source.
>
> >
>
> >Jill
>
>
>
> And you did write "thaw".. maybe the low IQer doesn't know that four
>
> letter word. All meat cooked in liquid should be started thawed and
>
> in cold water, and never boiled.

Tell Paul. I always thaw my meat before I boil it. It would be silly not to!

On 3/11/2013 4:56 PM, Brooklyn1 wrote:
>> My buying and stacking up (I presume) two or three corned beefs in the
>> >fridge wouldn't make any sense. I only prepare it once a year, I only
>> >need one brisket. I don't want to cook two or three and freeze them
>> >already cooked.
> Corned beef shrinks down to less than half. I always buy a minimum of
> four, I wouldn't cook less than 12 pounds... gets eaten for a few days
> and then becomes a big pan of corned beef hash. I've never in my life
> had left over corned beef.
>
You're not me. I always get a couple of meals out of one. Then I
freeze what's left in individual meals. *If* I find a good deal on
corned beef either right before or right after the 17th I'll buy another
one and keep it in the freezer to cook in the Fall.

Jill

On 3/11/2013 4:44 PM, Brooklyn1 wrote:
> George Leppla wrote:
>> jmcquown wrote:
>>> I*never* see those "deals" on corned beef everyone has been talking
>>> about for years. Nor after March 17th.
>>
>> I just looked and the local Kroger's has corned beef on sale for $1.99 a
>> pound. That's a pretty good price, I think. We have a chest freezer so
>> room is not an issue so we'll buy 2 of them... one for now and one for
>> sometime later.
>
> This week corned beef is $1.77/lb at the Tops market in town. I don't
> remember a year when corned beef and the fixings for St. Paddy's day
> dinner haven't been at rock bottom prices in NY.
>
You're both very lucky. Maybe there isn't as large a market for them
where I live. Seems if they bought them in large quantities they'd be
more apt to offer them at prices like that.

Jill

On Mar 9, 6:39*pm, (vike boy) wrote:
> What is the best way to make it.

You mean "corned" beef, not "corn beef." Whatever that is. ;-)

N.

On Mon, 11 Mar 2013 11:04:27 -0700, The Other Guy
> wrote:

> On Mon, 11 Mar 2013 12:10:05 -0500, George Leppla
> > wrote:
>
> >On 3/11/2013 11:51 AM, jmcquown wrote:
> >> I*never* see those "deals" on corned beef everyone has been talking
> >> about for years. Nor after March 17th.
> >
> >
> >I just looked and the local Kroger's has corned beef on sale for $1.99 a
> >pound. That's a pretty good price, I think.
>
> Here in SoCal, the sale will start on Wednesday,
> and a good price will be less than $1 a pound.
>
>
I picked up a point cut (nice and lean) for $1.99 today, so I'm happy.
If they're 99¢ next week, I'll get another one... I won't hold my
breath though. I bet $1.99 will be as good as it gets. BTW: how
large can you buy? It seems like 4lbs is as big as they get here, but
most are closer to 3.

--
Food is an important part of a balanced diet.

On Monday, March 11, 2013 6:40:46 PM UTC-5, Nancy2 wrote:
> On Mar 9, 6:39*pm, (vike boy) wrote:
>
> > What is the best way to make it.
>
>
>
> You mean "corned" beef, not "corn beef." Whatever that is. ;-)
>
http://www.youtube.com/watch?v=fL6wbsGx9qw
>
> N.

--Bryan



>
> N.

--Bryan

On Tue, 12 Mar 2013 10:25:05 -0400, jmcquown >
wrote:

> The OP (never heard from again, you notice) wrote, "What is the best way
> to make it." In this case, I didn't take it to actually mean *best*,
> more like *how*? <shrug>

I took "best" as meaning easiest. Hit and run posters seem to be
looking for something that is quick & easy that doesn't require
special equipment. Why they ask here instead of Googling is anybody's
guess.

--
Food is an important part of a balanced diet.