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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Corned Beef
Michael "Dog3" wrote: > I'm using Sheldon's recipe yet again. It will be good Very good... mine is almost ready to come out of the oven and fress. Made the entire five pound bag of red skinned spuds, hash is my fav. Sheldon |
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Corned Beef
"Sheldon" > wrote in message oups.com... > > Michael "Dog3" wrote: >> I'm using Sheldon's recipe yet again. It will be good > > Very good... mine is almost ready to come out of the oven and fress. > > Made the entire five pound bag of red skinned spuds, hash is my fav. > > Sheldon > Made your recipe (again) last nite with a 4 lb flat. Used Red-skinned potatoes as well, but washed; didn't skin them. Carrots,cabbage & a couple of parsnips. Was freakin' great. NYC Deli mustard & garlic aeoli (areola??). Scotch. Also bought a few "point cuts" & tossed 'em in the freezer for future brunches of corned beef hash. (Hannaford has them for 99 cents/lb. this week. Just got home from 'The Cousins' fish market in Albany, where I picked up whole red snapper for tonite. THEY were offering huge corned beefs 3.99/lb; $30 or so average. Just FYI. They also have boneless chicken breasts $1.29/lb & king crab $6.50/lb. Neat place. Van |
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Corned Beef
Van wrote:
>Also bought a few "point cuts" & tossed 'em in the freezer for future >brunches of corned beef hash. (Hannaford has them for 99 cents/lb. this >week. > > > I always thought corned beef wasn't supposed to freeze well, because of the salt content. I mean, the whole point of brining meat is to preserve it, isn't it? Christine |
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Corned Beef
Old Mother Ashby wrote:
> Van wrote: > >> Also bought a few "point cuts" & tossed 'em in the freezer for future >> brunches of corned beef hash. (Hannaford has them for 99 cents/lb. >> this week. >> > I always thought corned beef wasn't supposed to freeze well, because > of the salt content. I mean, the whole point of brining meat is to > preserve it, isn't it? > > Christine I've been freezing it without a problem for countless years. Jill |
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