On Tue, 12 Mar 2013 09:32:29 -0700, The Other Guy
> wrote:

> On Mon, 11 Mar 2013 23:05:06 -0700, sf > wrote:
>
>
> >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.
>
> My landlady grabbed the food ads from the mail yesterday,
> and they don't do this weeks on-line til tomorrow.
>
> I've found, at times, pieces almost 6 pounds, but more normal is 2.5
> to 4 pounds.
>
> You need a BIG pot for a 6 pounder, but I have a tamale pot that works
> fine.
>
Thanks, I don't worry about pot size... I have a 17 qt stock pot,
maybe it's larger. I've had it so long, I've forgotten. Bought it
back in the days when hams were salty and we used to buy big ones for
family parties.

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

Love the combination of the two things. Also I'm pretty sure that there's a good one in here. I suggest you guys check it out.

http://cooklikeacaveman.com

On 3/12/2013 1:07 PM, wrote:
> Love the combination of the two things. Also I'm pretty sure that there's a good one in here. I suggest you guys check it out.
>
I'd rather not, thanks.

Jill

Nancy2 wrote:

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

It's a new soup at Whole Foods.

On 3/12/2013 7:10 AM, jmcquown wrote:
>>
> You're right, it seems to me it's not as salty. At one time I couldn't
> stand to cook the potatoes and cabbage in the same cooking water with
> the corned beef. The option I chose was to cook the cabbage and
> potatoes in a separate pot. Add a ladle or two of the corned beef
> cooking water to fresh water. The vegetables aren't not overly salty
> that way.
>
> Jill

I like to use fresh water. It keeps the vegetables clean. Otherwise you
get greasy cabbage with a bunch of funky stuff on it.

On 3/12/2013 6:55 PM, dsi1 wrote:
> On 3/12/2013 7:10 AM, jmcquown wrote:
>>>
>> You're right, it seems to me it's not as salty. At one time I couldn't
>> stand to cook the potatoes and cabbage in the same cooking water with
>> the corned beef. The option I chose was to cook the cabbage and
>> potatoes in a separate pot. Add a ladle or two of the corned beef
>> cooking water to fresh water. The vegetables aren't not overly salty
>> that way.
>>
>> Jill
>
> I like to use fresh water. It keeps the vegetables clean. Otherwise you
> get greasy cabbage with a bunch of funky stuff on it.

You're supposed to skim off the foam before adding the vegetables. I've
*never* had "greasy" cabbage. Perhaps you're buying an excessively
fatty cut.

Jill

On 3/12/2013 1:14 PM, jmcquown wrote:
> On 3/12/2013 6:55 PM, dsi1 wrote:
>> On 3/12/2013 7:10 AM, jmcquown wrote:
>>>>
>>> You're right, it seems to me it's not as salty. At one time I couldn't
>>> stand to cook the potatoes and cabbage in the same cooking water with
>>> the corned beef. The option I chose was to cook the cabbage and
>>> potatoes in a separate pot. Add a ladle or two of the corned beef
>>> cooking water to fresh water. The vegetables aren't not overly salty
>>> that way.
>>>
>>> Jill
>>
>> I like to use fresh water. It keeps the vegetables clean. Otherwise you
>> get greasy cabbage with a bunch of funky stuff on it.
>
> You're supposed to skim off the foam before adding the vegetables. I've
> *never* had "greasy" cabbage. Perhaps you're buying an excessively
> fatty cut.
>

You're right that some of the corned beef that I've gotten was
excessively fatty. Icky! I do foam skimming on corned beef water but
there tends to be all manner of particulate matter in the pot water. It
has never occurred to me to withhold that little spice packet if there
is one. Maybe I should leave it out.

I wouldn't care either way if someone else was preparing the dish but
that's just a peculiar habit that I've gotten into in the last few
years. Perhaps I'll go back one day but for now it seems unappealing.

> Jill

On 3/12/2013 1:50 PM, The Other Guy wrote:
> On Tue, 12 Mar 2013 13:27:33 -1000, dsi1
> > wrote:
>
>
>> You're right that some of the corned beef that I've gotten was
>> excessively fatty. Icky! I do foam skimming on corned beef water but
>> there tends to be all manner of particulate matter in the pot water. It
>> has never occurred to me to withhold that little spice packet if there
>> is one. Maybe I should leave it out.
>
> If you like BLAND corned beef, leave out the spices.
>
> I add MORE, from my bottle of pickling spice,
> and I EXPECT 'stuff' on the potatoes and cabbage!

You like that rustic look! I used to make it like that too. These days I
prefer a clean and fresh look. Hell, I'll eat corn beef and cabbage any
way it's made. I ain't picky at all!

>
>
>
>
>
>
>
> .
>
> To reply by email, lose the Ks...
>

On 3/12/2013 7:50 PM, The Other Guy wrote:
> On Tue, 12 Mar 2013 13:27:33 -1000, dsi1
> > wrote:
>
>
>> You're right that some of the corned beef that I've gotten was
>> excessively fatty. Icky! I do foam skimming on corned beef water but
>> there tends to be all manner of particulate matter in the pot water. It
>> has never occurred to me to withhold that little spice packet if there
>> is one. Maybe I should leave it out.
>
> If you like BLAND corned beef, leave out the spices.
>
> I add MORE, from my bottle of pickling spice,
> and I EXPECT 'stuff' on the potatoes and cabbage!
>
>
I don't add more, but you're right. It's just spices, no big deal to me.

Jill

On Wed, 13 Mar 2013 08:56:46 -0400, jmcquown >
wrote:

>On 3/12/2013 7:50 PM, The Other Guy wrote:
>> On Tue, 12 Mar 2013 13:27:33 -1000, dsi1
>> > wrote:
>>
>>
>>> You're right that some of the corned beef that I've gotten was
>>> excessively fatty. Icky! I do foam skimming on corned beef water but
>>> there tends to be all manner of particulate matter in the pot water. It
>>> has never occurred to me to withhold that little spice packet if there
>>> is one. Maybe I should leave it out.
>>
>> If you like BLAND corned beef, leave out the spices.
>>
>> I add MORE, from my bottle of pickling spice,
>> and I EXPECT 'stuff' on the potatoes and cabbage!
>>
>>
>I don't add more, but you're right. It's just spices, no big deal to me.

I place the spices into one of those mesh tea strainer thingies, no
errant spices... I do the same with stocks/soups/stews.