How do you prepare corned beef for yourself? On the top of the stove
in a pot with water and vegetables? In the oven with a tightly closed
pot? A different way? I've always done mine on the stove top in a
pot. I'm ready to try something diffrerent.
I'm going to do a corned beef somewhere between now and Feb. 1.
What is your preferred way to get tender and tasty meat?
Janet US

On 1/26/2021 10:14 PM, US Janet wrote:
>
> How do you prepare corned beef for yourself? On the top of the stove
> in a pot with water and vegetables? In the oven with a tightly closed
> pot? A different way? I've always done mine on the stove top in a
> pot. I'm ready to try something diffrerent.
> I'm going to do a corned beef somewhere between now and Feb. 1.
> What is your preferred way to get tender and tasty meat?
> Janet US
>

Low and slow smoking . About 4-6 hours then wrap it in foil and smoke
for another 5-6 hours .
--
Snag
Illegitimi non
carborundum

On 1/26/2021 11:14 PM, US Janet wrote:
>
> How do you prepare corned beef for yourself? On the top of the stove
> in a pot with water and vegetables? In the oven with a tightly closed
> pot? A different way? I've always done mine on the stove top in a
> pot. I'm ready to try something diffrerent.
> I'm going to do a corned beef somewhere between now and Feb. 1.
> What is your preferred way to get tender and tasty meat?
> Janet US
>

Always did the stove top but I imagine the oven could work

On 27/01/2021 04:14, US Janet wrote:
>
> How do you prepare corned beef for yourself? On the top of the stove
> in a pot with water and vegetables? In the oven with a tightly closed
> pot? A different way? I've always done mine on the stove top in a
> pot. I'm ready to try something diffrerent.
> I'm going to do a corned beef somewhere between now and Feb. 1.
> What is your preferred way to get tender and tasty meat?
> Janet US
>
I use my slow cooker.

On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
> How do you prepare corned beef for yourself? On the top of the stove
> in a pot with water and vegetables? In the oven with a tightly closed
> pot?

Both of those methods are braising. Roasting would be at temperatures
over 400 F with no cover. Not suitable for corned beef.

I'd braise it in the oven. I find the all-round heat of the oven produces
a better braise than the bottom-up heat of the stovetop.

Cindy Hamilton

On Tue, 26 Jan 2021 21:14:40 -0700, US Janet >
wrote:

>
>How do you prepare corned beef for yourself? On the top of the stove
>in a pot with water and vegetables? In the oven with a tightly closed
>pot? A different way? I've always done mine on the stove top in a
>pot. I'm ready to try something diffrerent.
>I'm going to do a corned beef somewhere between now and Feb. 1.
>What is your preferred way to get tender and tasty meat?
>Janet US

I find it nice done in a slow cooker but confess, haven't done it for
a couple of years, getting lazy

On Tue, 26 Jan 2021 US Janet wrote:
>
>How do you prepare corned beef for yourself? On the top of the stove
>in a pot with water and vegetables? In the oven with a tightly closed
>pot? A different way? I've always done mine on the stove top in a
>pot. I'm ready to try something diffrerent.
>I'm going to do a corned beef somewhere between now and Feb. 1.
>What is your preferred way to get tender and tasty meat?
>Janet US

Simmer in a large pot of water for a half hour and then dump the
water, gets rid of a lot of the brining salt. Then simmer again with
carrots, potatoes, and cabage with fresh pickling spice in mesh
teaball until fork tender. Let rest 15 minutes
and then slice... or coat with brown mustard and dark brown sugar and
oven roast... how long depends on which cut of brisket.

On 1/26/2021 8:14 PM, US Janet wrote:
>
> How do you prepare corned beef for yourself? On the top of the stove
> in a pot with water and vegetables? In the oven with a tightly closed
> pot? A different way? I've always done mine on the stove top in a
> pot. I'm ready to try something diffrerent.
> I'm going to do a corned beef somewhere between now and Feb. 1.
> What is your preferred way to get tender and tasty meat?
> Janet US
>


Simmering in pot of water is not "braising".


I typically simmer in a pot of water, but have also baked and braised in
the oven.

It is all good. Relatively low temperature for a good length of time.

On Wednesday, January 27, 2021 at 8:16:29 AM UTC-5, Sheldon wrote:

> Simmer in a large pot of water for a half hour and then dump the
> water, gets rid of a lot of the brining salt.

Why would I want to do that?

Cindy Hamilton

On Wed, 27 Jan 2021 06:32:05 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, January 27, 2021 at 8:16:29 AM UTC-5, Sheldon wrote:
>
>> Simmer in a large pot of water for a half hour and then dump the
>> water, gets rid of a lot of the brining salt.
>
>Why would I want to do that?
>
>Cindy Hamilton

I thought the same thing, bing there goes a whole raft of flavour!

On Wednesday, January 27, 2021 at 4:03:23 AM UTC-6, Cindy Hamilton wrote:
> On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
> > How do you prepare corned beef for yourself? On the top of the stove
> > in a pot with water and vegetables? In the oven with a tightly closed
> > pot?
> Both of those methods are braising. Roasting would be at temperatures
> over 400 F with no cover. Not suitable for corned beef.
>
> I'd braise it in the oven. I find the all-round heat of the oven produces
> a better braise than the bottom-up heat of the stovetop.
>
That the way to do it, but you can also sous vide it in the bag it comes in.
>
> Cindy Hamilton

--Bryan

Lucretia Borgia wrote:
> On Wed, 27 Jan 2021 06:32:05 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Wednesday, January 27, 2021 at 8:16:29 AM UTC-5, Sheldon wrote:
>>
>>> Simmer in a large pot of water for a half hour and then dump the
>>> water, gets rid of a lot of the brining salt.
>>
>>Why would I want to do that?
>>
>>Cindy Hamilton
>
> I thought the same thing, bing there goes a whole raft of flavour!

some of us don't count salt as an actual flavor. i consider
it a preservative.

i eat corned beef very rarely anyways.


songbird

On Wednesday, January 27, 2021 at 3:39:35 PM UTC-6, songbird wrote:
> Lucretia Borgia wrote:
> > On Wed, 27 Jan 2021 06:32:05 -0800 (PST), Cindy Hamilton
> > wrote:
> >
> >>On Wednesday, January 27, 2021 at 8:16:29 AM UTC-5, Sheldon wrote:
> >>
> >>> Simmer in a large pot of water for a half hour and then dump the
> >>> water, gets rid of a lot of the brining salt.
> >>
> >>Why would I want to do that?
> >>
> >>Cindy Hamilton
> >
> > I thought the same thing, bing there goes a whole raft of flavour!
> some of us don't count salt as an actual flavor. i consider
> it a preservative.
>
> i eat corned beef very rarely anyways.
>
The water doesn't just remove salt.
>
> songbird

--Bryan

Ask us, were here.

Master Bruce wrote:
> Ask us, were here.
>

Here is my ass. Have a whiff master.

On Wednesday, January 27, 2021 at 4:39:35 PM UTC-5, songbird wrote:
> Lucretia Borgia wrote:
> > On Wed, 27 Jan 2021 06:32:05 -0800 (PST), Cindy Hamilton
> > wrote:
> >
> >>On Wednesday, January 27, 2021 at 8:16:29 AM UTC-5, Sheldon wrote:
> >>
> >>> Simmer in a large pot of water for a half hour and then dump the
> >>> water, gets rid of a lot of the brining salt.
> >>
> >>Why would I want to do that?
> >>
> >>Cindy Hamilton
> >
> > I thought the same thing, bing there goes a whole raft of flavour!
> some of us don't count salt as an actual flavor. i consider
> it a preservative.

Yet you have distinct taste receptors for that very flavor.

> i eat corned beef very rarely anyways.

I prefer pastrami. I've never liked "boiled dinner". Sandwiches are
preferably for either corned beef or pastrami.

That said, I very rarely eat either one anyways.

Cindy Hamilton

Cindy Hamilton wrote:
> On Wednesday, January 27, 2021 at 4:39:35 PM UTC-5, songbird wrote:
....
>> some of us don't count salt as an actual flavor. i consider
>> it a preservative.
>
> Yet you have distinct taste receptors for that very flavor.

i know, it's commie plot i tell ya!


>> i eat corned beef very rarely anyways.
>
> I prefer pastrami. I've never liked "boiled dinner". Sandwiches are
> preferably for either corned beef or pastrami.
>
> That said, I very rarely eat either one anyways.

once in a while i like some corned beef hash or
a good sandwich, but rarely would we make an entire
chunk of meat - probably because Mom doesn't like
cooked cabbage any more.


songbird

On Thursday, January 28, 2021 at 8:41:57 AM UTC-5, songbird wrote:
> Cindy Hamilton wrote:
> > On Wednesday, January 27, 2021 at 4:39:35 PM UTC-5, songbird wrote:
> ...
> >> some of us don't count salt as an actual flavor. i consider
> >> it a preservative.
> >
> > Yet you have distinct taste receptors for that very flavor.
> i know, it's commie plot i tell ya!
> >> i eat corned beef very rarely anyways.
> >
> > I prefer pastrami. I've never liked "boiled dinner". Sandwiches are
> > preferably for either corned beef or pastrami.
> >
> > That said, I very rarely eat either one anyways.
> once in a while i like some corned beef hash or
> a good sandwich, but rarely would we make an entire
> chunk of meat - probably because Mom doesn't like
> cooked cabbage any more.

Similar here. Our needs for corned beef or pastrami are well
satisfied by getting a sandwich at the deli (or buying the meat
and making our own). He won't eat it any other way, so there's
no point making it for just myself. My aging guts could never
tolerate that much beef so many days in a row.

Cindy Hamilton

On 1/28/2021 8:57 AM, Cindy Hamilton wrote:
> On Thursday, January 28, 2021 at 8:41:57 AM UTC-5, songbird wrote:
>> Cindy Hamilton wrote:
>>> On Wednesday, January 27, 2021 at 4:39:35 PM UTC-5, songbird wrote:
>> ...
>>>> some of us don't count salt as an actual flavor. i consider
>>>> it a preservative.
>>>
>>> Yet you have distinct taste receptors for that very flavor.
>> i know, it's commie plot i tell ya!
>>>> i eat corned beef very rarely anyways.
>>>
>>> I prefer pastrami. I've never liked "boiled dinner". Sandwiches are
>>> preferably for either corned beef or pastrami.
>>>
>>> That said, I very rarely eat either one anyways.
>> once in a while i like some corned beef hash or
>> a good sandwich, but rarely would we make an entire
>> chunk of meat - probably because Mom doesn't like
>> cooked cabbage any more.
>
> Similar here. Our needs for corned beef or pastrami are well
> satisfied by getting a sandwich at the deli (or buying the meat
> and making our own). He won't eat it any other way, so there's
> no point making it for just myself. My aging guts could never
> tolerate that much beef so many days in a row.
>
> Cindy Hamilton
>
I've made both corned beef and pastrami from scratch. It was a fun
thing to do just for the fun of it but I get a 1/4 lb at the deli twice
a year for my needs.

On Thursday, January 28, 2021 at 7:41:57 AM UTC-6, songbird wrote:
> Cindy Hamilton wrote:
> > On Wednesday, January 27, 2021 at 4:39:35 PM UTC-5, songbird wrote:
> ...
> >> some of us don't count salt as an actual flavor. i consider
> >> it a preservative.
> >
> > Yet you have distinct taste receptors for that very flavor.
> i know, it's commie plot i tell ya!
> >> i eat corned beef very rarely anyways.
> >
> > I prefer pastrami. I've never liked "boiled dinner". Sandwiches are
> > preferably for either corned beef or pastrami.
> >
> > That said, I very rarely eat either one anyways.
> once in a while i like some corned beef hash or
> a good sandwich, but rarely would we make an entire
> chunk of meat - probably because Mom doesn't like
> cooked cabbage any more.
>
You don't have to use cabbage. I'm looking forward to mid-March, when
corned beef goes on sale.
>
> songbird

--Bryan

On 1/27/2021 4:16 PM, songbird wrote:
> Lucretia Borgia wrote:
>> On Wed, 27 Jan 2021 06:32:05 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, January 27, 2021 at 8:16:29 AM UTC-5, Sheldon wrote:
>>>
>>>> Simmer in a large pot of water for a half hour and then dump the
>>>> water, gets rid of a lot of the brining salt.
>>>
>>> Why would I want to do that?
>>>
>>> Cindy Hamilton
>>
>> I thought the same thing, bing there goes a whole raft of flavour!
>
> some of us don't count salt as an actual flavor. i consider
> it a preservative.
>
> i eat corned beef very rarely anyways.
>
>
> songbird
>
The entire point of corned beef brisket is the salt. If you don't want
salt, don't eat corned beef. I get irritated because the only corned
beef brisket I can find in the last 5 years is labelled "low sodium". I
sure as heck wouldn't drain off what little salt there is in the brining
liquid. Or boil it away.

Jill

On 1/27/2021 5:03 AM, Cindy Hamilton wrote:
> On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
>> How do you prepare corned beef for yourself? On the top of the stove
>> in a pot with water and vegetables? In the oven with a tightly closed
>> pot?
>
> Both of those methods are braising. Roasting would be at temperatures
> over 400 F with no cover. Not suitable for corned beef.
>
> I'd braise it in the oven. I find the all-round heat of the oven produces
> a better braise than the bottom-up heat of the stovetop.
>
> Cindy Hamilton
>
I've had it prepared in the oven once. When I was a teenager my mother
decided to roast the corned beef brisket one year (around St. Patricks
Day). I do not recall the oven temp but I'm sure it wasn't 400F and
with no cover. It wasn't dried out, exactly, but it sure could have
used some water or broth in the oven pan to make sure it was moist. It
was... different. Not particularly appealing and kind of chewy.

I'm all for simmered in water in a large pot on the stovetop (or on low
in a crock pot, which Sheldon would never consider!). Not covered in
water, not boiled. I do love being able to cook diced potatoes and
cabbage wedges in the simmering salty cooking water. Makes all the
difference and goes so well with corned beef brisket.

Jill

On Thursday, January 28, 2021 at 7:33:57 PM UTC-5, wrote:
> On 1/27/2021 5:03 AM, Cindy Hamilton wrote:
> > On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
> >> How do you prepare corned beef for yourself? On the top of the stove
> >> in a pot with water and vegetables? In the oven with a tightly closed
> >> pot?
> >
> > Both of those methods are braising. Roasting would be at temperatures
> > over 400 F with no cover. Not suitable for corned beef.
> >
> > I'd braise it in the oven. I find the all-round heat of the oven produces
> > a better braise than the bottom-up heat of the stovetop.
> >
> > Cindy Hamilton
> >
> I've had it prepared in the oven once. When I was a teenager my mother
> decided to roast the corned beef brisket one year (around St. Patricks
> Day). I do not recall the oven temp but I'm sure it wasn't 400F and
> with no cover.

Then it was baked, not roasted.

Cindy Hamilton

On Fri, 29 Jan 2021 01:33:29 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, January 28, 2021 at 7:33:57 PM UTC-5, wrote:
>> On 1/27/2021 5:03 AM, Cindy Hamilton wrote:
>> > On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
>> >> How do you prepare corned beef for yourself? On the top of the stove
>> >> in a pot with water and vegetables? In the oven with a tightly closed
>> >> pot?
>> >
>> > Both of those methods are braising. Roasting would be at temperatures
>> > over 400 F with no cover. Not suitable for corned beef.
>> >
>> > I'd braise it in the oven. I find the all-round heat of the oven produces
>> > a better braise than the bottom-up heat of the stovetop.
>> >
>> > Cindy Hamilton
>> >
>> I've had it prepared in the oven once. When I was a teenager my mother
>> decided to roast the corned beef brisket one year (around St. Patricks
>> Day). I do not recall the oven temp but I'm sure it wasn't 400F and
>> with no cover.
>
>Then it was baked, not roasted.
>
>Cindy Hamilton

At a Kosher Deli corned beef is prepared as I described, simmered to
remove the cure. At a Kosher Deli corned beef and pastrami were/are
kept hot for service on a steam table. For St. Paddy's Day the Micks
Braise Corned beef as I described and keep it warm on a steam table or
in a low oven... the Micks don't serve pastrami. Pastrami is smoked
corned beef... the Micks considered burning wood just for smoke was a
frivorlous waste of fuel... they didn't realize that the smoke was
also an excellent preservative.

The Micks didn't know from corned beef until they arrived in America
where they settled in poor Jewish neighborhoods (crowded slums), they
copied their poor Jewish neighbors and ate corned beef... most every
cut of beef can be corned, not just brisket.

Corned beef was poor people's food, it was preserved with salt, just
like the Jews preserved herring, with salt. Not all that long ago lox
was poor people's food too, cured salmon, salt is cheap. Just like
the poor Italians preserved Cod fish by salting and drying. In the
large American cities the Jews, Micks, and Italians lived close
together, their life styles became very similar. Over the centurys
people devised many ways to preserve food without refrigeration,
usually dehydrated and cured/salted. Most of the world's people
preserved fruit by fermentation (wine). It's not by accident that
peoples the world over imitated the Jewish dietary laws, peoples
wanted to survive so they imitated the best survivalists.

On Friday, January 29, 2021 at 1:50:02 PM UTC-5, Sheldon wrote:
> On Fri, 29 Jan 2021 01:33:29 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, January 28, 2021 at 7:33:57 PM UTC-5, wrote:
> >> On 1/27/2021 5:03 AM, Cindy Hamilton wrote:
> >> > On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
> >> >> How do you prepare corned beef for yourself? On the top of the stove
> >> >> in a pot with water and vegetables? In the oven with a tightly closed
> >> >> pot?
> >> >
> >> > Both of those methods are braising. Roasting would be at temperatures
> >> > over 400 F with no cover. Not suitable for corned beef.
> >> >
> >> > I'd braise it in the oven. I find the all-round heat of the oven produces
> >> > a better braise than the bottom-up heat of the stovetop.
> >> >
> >> > Cindy Hamilton
> >> >
> >> I've had it prepared in the oven once. When I was a teenager my mother
> >> decided to roast the corned beef brisket one year (around St. Patricks
> >> Day). I do not recall the oven temp but I'm sure it wasn't 400F and
> >> with no cover.
> >
> >Then it was baked, not roasted.
> >
> >Cindy Hamilton
> At a Kosher Deli corned beef is prepared as I described, simmered to
> remove the cure. At a Kosher Deli corned beef and pastrami were/are
> kept hot for service on a steam table.

How nice.

I would not be surprised to learn that modern corned beef is not as salty
as "classic" corned beef. It comes in a bag of salty water, not a barrel
layered with salt and beef.

Cindy Hamilton

Sheldon Martin wrote:
> On Fri, 29 Jan 2021 01:33:29 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Thursday, January 28, 2021 at 7:33:57 PM UTC-5, wrote:
>>> On 1/27/2021 5:03 AM, Cindy Hamilton wrote:
>>>> On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
>>>>> How do you prepare corned beef for yourself? On the top of the stove
>>>>> in a pot with water and vegetables? In the oven with a tightly closed
>>>>> pot?
>>>>
>>>> Both of those methods are braising. Roasting would be at temperatures
>>>> over 400 F with no cover. Not suitable for corned beef.
>>>>
>>>> I'd braise it in the oven. I find the all-round heat of the oven produces
>>>> a better braise than the bottom-up heat of the stovetop.
>>>>
>>>> Cindy Hamilton
>>>>
>>> I've had it prepared in the oven once. When I was a teenager my mother
>>> decided to roast the corned beef brisket one year (around St. Patricks
>>> Day). I do not recall the oven temp but I'm sure it wasn't 400F and
>>> with no cover.
>>
>> Then it was baked, not roasted.
>>
>> Cindy Hamilton
>
> At a Kosher Deli corned beef is prepared as I described, simmered to
> remove the cure. At a Kosher Deli corned beef and pastrami were/are
> kept hot for service on a steam table. For St. Paddy's Day the Micks
> Braise Corned beef as I described and keep it warm on a steam table or
> in a low oven... the Micks don't serve pastrami. Pastrami is smoked
> corned beef... the Micks considered burning wood just for smoke was a
> frivorlous waste of fuel... they didn't realize that the smoke was
> also an excellent preservative.
>
> The Micks didn't know from corned beef until they arrived in America
> where they settled in poor Jewish neighborhoods (crowded slums), they
> copied their poor Jewish neighbors and ate corned beef... most every
> cut of beef can be corned, not just brisket.
>
> Corned beef was poor people's food, it was preserved with salt, just
> like the Jews preserved herring, with salt. Not all that long ago lox
> was poor people's food too, cured salmon, salt is cheap. Just like
> the poor Italians preserved Cod fish by salting and drying. In the
> large American cities the Jews, Micks, and Italians lived close
> together, their life styles became very similar. Over the centurys
> people devised many ways to preserve food without refrigeration,
> usually dehydrated and cured/salted. Most of the world's people
> preserved fruit by fermentation (wine). It's not by accident that
> peoples the world over imitated the Jewish dietary laws, peoples
> wanted to survive so they imitated the best survivalists.
>

Thank gawd for jewish delis Popeye.

On Friday, January 29, 2021 at 3:18:05 PM UTC-6, Hank Rogers wrote:
> Sheldon Martin wrote:
> > On Fri, 29 Jan 2021 01:33:29 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> >> On Thursday, January 28, 2021 at 7:33:57 PM UTC-5, wrote:
> >>> On 1/27/2021 5:03 AM, Cindy Hamilton wrote:
> >>>> On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
> >>>>> How do you prepare corned beef for yourself? On the top of the stove
> >>>>> in a pot with water and vegetables? In the oven with a tightly closed
> >>>>> pot?
> >>>>
> >>>> Both of those methods are braising. Roasting would be at temperatures
> >>>> over 400 F with no cover. Not suitable for corned beef.
> >>>>
> >>>> I'd braise it in the oven. I find the all-round heat of the oven produces
> >>>> a better braise than the bottom-up heat of the stovetop.
> >>>>
> >>>> Cindy Hamilton
> >>>>
> >>> I've had it prepared in the oven once. When I was a teenager my mother
> >>> decided to roast the corned beef brisket one year (around St. Patricks
> >>> Day). I do not recall the oven temp but I'm sure it wasn't 400F and
> >>> with no cover.
> >>
> >> Then it was baked, not roasted.
> >>
> >> Cindy Hamilton
> >
> > At a Kosher Deli corned beef is prepared as I described, simmered to
> > remove the cure. At a Kosher Deli corned beef and pastrami were/are
> > kept hot for service on a steam table. For St. Paddy's Day the Micks
> > Braise Corned beef as I described and keep it warm on a steam table or
> > in a low oven... the Micks don't serve pastrami. Pastrami is smoked
> > corned beef... the Micks considered burning wood just for smoke was a
> > frivorlous waste of fuel... they didn't realize that the smoke was
> > also an excellent preservative.
> >
> > The Micks didn't know from corned beef until they arrived in America
> > where they settled in poor Jewish neighborhoods (crowded slums), they
> > copied their poor Jewish neighbors and ate corned beef... most every
> > cut of beef can be corned, not just brisket.
> >
> > Corned beef was poor people's food, it was preserved with salt, just
> > like the Jews preserved herring, with salt. Not all that long ago lox
> > was poor people's food too, cured salmon, salt is cheap. Just like
> > the poor Italians preserved Cod fish by salting and drying. In the
> > large American cities the Jews, Micks, and Italians lived close
> > together, their life styles became very similar. Over the centurys
> > people devised many ways to preserve food without refrigeration,
> > usually dehydrated and cured/salted. Most of the world's people
> > preserved fruit by fermentation (wine). It's not by accident that
> > peoples the world over imitated the Jewish dietary laws, peoples
> > wanted to survive so they imitated the best survivalists.
> >
> Thank gawd for jewish delis Popeye.

You do realize that if he really was Popeye, that he'd eat some
canned spinach and give you an ass kickin' you'd never forget?

--Bryan

Bryan Simmons wrote:
> On Friday, January 29, 2021 at 3:18:05 PM UTC-6, Hank Rogers wrote:
>> Sheldon Martin wrote:
>>> On Fri, 29 Jan 2021 01:33:29 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Thursday, January 28, 2021 at 7:33:57 PM UTC-5, wrote:
>>>>> On 1/27/2021 5:03 AM, Cindy Hamilton wrote:
>>>>>> On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
>>>>>>> How do you prepare corned beef for yourself? On the top of the stove
>>>>>>> in a pot with water and vegetables? In the oven with a tightly closed
>>>>>>> pot?
>>>>>>
>>>>>> Both of those methods are braising. Roasting would be at temperatures
>>>>>> over 400 F with no cover. Not suitable for corned beef.
>>>>>>
>>>>>> I'd braise it in the oven. I find the all-round heat of the oven produces
>>>>>> a better braise than the bottom-up heat of the stovetop.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> I've had it prepared in the oven once. When I was a teenager my mother
>>>>> decided to roast the corned beef brisket one year (around St. Patricks
>>>>> Day). I do not recall the oven temp but I'm sure it wasn't 400F and
>>>>> with no cover.
>>>>
>>>> Then it was baked, not roasted.
>>>>
>>>> Cindy Hamilton
>>>
>>> At a Kosher Deli corned beef is prepared as I described, simmered to
>>> remove the cure. At a Kosher Deli corned beef and pastrami were/are
>>> kept hot for service on a steam table. For St. Paddy's Day the Micks
>>> Braise Corned beef as I described and keep it warm on a steam table or
>>> in a low oven... the Micks don't serve pastrami. Pastrami is smoked
>>> corned beef... the Micks considered burning wood just for smoke was a
>>> frivorlous waste of fuel... they didn't realize that the smoke was
>>> also an excellent preservative.
>>>
>>> The Micks didn't know from corned beef until they arrived in America
>>> where they settled in poor Jewish neighborhoods (crowded slums), they
>>> copied their poor Jewish neighbors and ate corned beef... most every
>>> cut of beef can be corned, not just brisket.
>>>
>>> Corned beef was poor people's food, it was preserved with salt, just
>>> like the Jews preserved herring, with salt. Not all that long ago lox
>>> was poor people's food too, cured salmon, salt is cheap. Just like
>>> the poor Italians preserved Cod fish by salting and drying. In the
>>> large American cities the Jews, Micks, and Italians lived close
>>> together, their life styles became very similar. Over the centurys
>>> people devised many ways to preserve food without refrigeration,
>>> usually dehydrated and cured/salted. Most of the world's people
>>> preserved fruit by fermentation (wine). It's not by accident that
>>> peoples the world over imitated the Jewish dietary laws, peoples
>>> wanted to survive so they imitated the best survivalists.
>>>
>> Thank gawd for jewish delis Popeye.
>
> You do realize that if he really was Popeye, that he'd eat some
> canned spinach and give you an ass kickin' you'd never forget?
>
> --Bryan
>

I do fear him. I've watched him open spinach cans, using his
corncob pipe as a cutting torch, and also simply squeezing it.

Popeye is more powerful than our illegally deposed leader trump.

Why do these great men fall to demon rats?

Hank Rogers wrote:

> Bryan Simmons wrote:
>> You do realize that if he really was Popeye, that he'd eat some
>> canned spinach and give you an ass kickin' you'd never forget?
>
> I do fear him. I've watched him open spinach cans, using his corncob
> pipe as a cutting torch, and also simply squeezing it.

Popeye gets super strength after eating the spinach but he's got to be
pretty darn strong in the first place just to squeeze the can and make
it pop open. I can't do that but then I don't have those giant forearm
muscles.

Speaking of Popeye, MeTV now features "Popeye and Friends" on TV every
Saturday morning at 7-8am Eastern. These are the old classic cartoons
that were show in movie theaters before the main movie. Fun to watch.

I watched a few minutes of that today. Popeye cartoon and a Betty Boop
cartoon.

On Sat, 30 Jan 2021 08:35:56 -0500, Gary > wrote:

> Hank Rogers wrote:
>
>> Bryan Simmons wrote:
>>> You do realize that if he really was Popeye, that he'd eat some
>>> canned spinach and give you an ass kickin' you'd never forget?
>>
>> I do fear him. I've watched him open spinach cans, using his corncob
>> pipe as a cutting torch, and also simply squeezing it.
>
>Popeye gets super strength after eating the spinach but he's got to be
>pretty darn strong in the first place just to squeeze the can and make
>it pop open. I can't do that but then I don't have those giant forearm
>muscles.
>
>Speaking of Popeye, MeTV now features "Popeye and Friends" on TV every
>Saturday morning at 7-8am Eastern. These are the old classic cartoons
>that were show in movie theaters before the main movie. Fun to watch.
>
>I watched a few minutes of that today. Popeye cartoon and a Betty Boop
>cartoon.

BOOP BOOP BOOP-ADOOP!

Our insurance lady has Betty Boop on her business card.

On Saturday, January 30, 2021 at 9:38:04 AM UTC-6, Sheldon wrote:
> On Sat, 30 Jan 2021 08:35:56 -0500, Gary > wrote:
>
> > Hank Rogers wrote:
> >
> >> Bryan Simmons wrote:
> >>> You do realize that if he really was Popeye, that he'd eat some
> >>> canned spinach and give you an ass kickin' you'd never forget?
> >>
> >> I do fear him. I've watched him open spinach cans, using his corncob
> >> pipe as a cutting torch, and also simply squeezing it.
> >
> >Popeye gets super strength after eating the spinach but he's got to be
> >pretty darn strong in the first place just to squeeze the can and make
> >it pop open. I can't do that but then I don't have those giant forearm
> >muscles.
> >
> >Speaking of Popeye, MeTV now features "Popeye and Friends" on TV every
> >Saturday morning at 7-8am Eastern. These are the old classic cartoons
> >that were show in movie theaters before the main movie. Fun to watch.
> >
> >I watched a few minutes of that today. Popeye cartoon and a Betty Boop
> >cartoon.
> BOOP BOOP BOOP-ADOOP!
>
> Our insurance lady has Betty Boop on her business card.


BB was voiced by the fabulous Mae Questal, who also voiced Olive Oyl, she lived a long and good life, Popeye and his spinach gave her fortitude and strength:

https://en.wikipedia.org/wiki/Mae_Questel

Mae Questel (born Mae Kwestel, September 13, 1908 €“ January 4, 1998) was an American actress and voice actress best known for providing the voices for the animated characters Betty Boop (from 1931) and Olive Oyl (from 1933). She began in vaudeville, primarily as an artist impersonator and played occasional small roles on Broadway and on television and films, later in her career, most notably the role of Aunt Bethany in 1989's National Lampoon's Christmas Vacation...


Mae Questel:

September 13, 1908
Bronx, New York, U.S.
Died January 4, 1998 (aged 89)
New York City, U.S.
Alma mater Columbia University
Occupation
Actress/voice actress/artist/impersonator/singer/vaudevillian
Years active 1930€“1997
Known for Voice of Betty Boop and Olive Oyl
Notable work
Betty Boop

</>