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Post by Snake Eyes on Mar 12, 2011 2:17:53 GMT 12.75
Well I have my corn beef brisket & a head of cabbage and 2# of small red taters.Will put it in the C/P Weds morning,on low and take some to work that night and eat at the 1am lunch time! Then I will be on vacation for a week John ;D .
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Post by Paws on Mar 12, 2011 5:30:56 GMT 12.75
Don't forget your green! ;D My BVDs should be just about there Tuesday.
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Post by OLKoot on Mar 12, 2011 5:35:00 GMT 12.75
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Post by brittonfaith on Mar 12, 2011 7:45:17 GMT 12.75
Mmmmm!!! Corned beef. I got Lynn's brisket in the freezer. Sooooo.....How do I get it cornred? I gotta do anything other than adding a bunch of pickling spices?
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Post by Two Tales on Mar 12, 2011 8:02:11 GMT 12.75
Faith, I would say that the brisket will not be ready by next week (actually not for 3 weeks) here is the basic recipe I use..add or subtract quanitues for the ammount of meat you plan to corn..
5 gal. water 5 lbs. salt 4 cloves garlic, chopped fine 1 lb. brown sugar 1 oz. whole mixed pickling spices 1 tsp. salt peter 20 to 30 lbs. meat with no marrow bones in brine 1 raw egg and raw potato
Mix salt in water until the egg and potato float, remove egg and potato, mix remaining ingredients, adding meat last. Keep covered in a cool place for 21 days, NO LESS. Skim top of brine periodically. After 21 days simmer meat in water for 4 to 5 hours.
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Post by Paws on Mar 12, 2011 15:34:54 GMT 12.75
Good recipe.
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Post by Paws on Mar 12, 2011 15:38:05 GMT 12.75
Well I have my corn beef brisket & a head of cabbage and 2# of small red taters.Will put it in the C/P Weds morning,on low and take some to work that night and eat at the 1am lunch time! Then I will be on vacation for a week John ;D . Saw a recipe this morning for mashed potatoes with cabbage. Looked great. Supposed to be authentic Irish. Pretty simple, cook the spuds, mash them. Slice the cabbage and cook it in butter and water. Mix them and add salt, pepper and warm milk.
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Post by Toby Benoit on Mar 12, 2011 21:31:10 GMT 12.75
I don't know if anybody's got anything special planned for this year's S....I could eat that four or five times a week!t Patrick's Day or not. But I am hoping that Granny and Mom get together on a big pot of corned beef an cabbage. I could eat that four or five times a week and never tire of it! ;D I do expect I'll have a nip or too of some good Irish whiskey. My momma's maden name was Dugan and I think I'll drink a toat to all of them fine Mic's that came afore me!
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Post by Snake Eyes on Mar 13, 2011 0:55:26 GMT 12.75
I do expect I'll have a nip or too of some good Irish whiskey. My momma's maden name was Dugan and I think I'll drink a toat to all of them fine Mic's that came afore me! Toby, If you must have a nip,and since you are not on The Emerald Isle,make it Bushmills.Get the new stuff,anything around or over 10years old will run around $120 a fifth.New stuff in or around $25/$40 depending on the state you get it in.But,it is the real deal Next would be Jamison's,and that is a far second IMHO John
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Post by Lt Colonel Bruce Reynolds on Mar 13, 2011 7:30:52 GMT 12.75
You guys make me hungry just reading what you are going to eat,man..... it sounds so goooooooooooood! I also will have a nip of whiskey,as when the family came here our last name was McReynolds !
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Post by brittonfaith on Mar 13, 2011 13:43:49 GMT 12.75
I hear ya Bruce!! I'm getting hungry too!
Being my mother is a Collier (occupational surname for a burner of charcoal or a gatherer/seller of coal) of the Clan Donnachaidh (pronounced Donna-key), I have been given orders to hold up the family name and burn some charcoal for St. Patty's Day. What I decide to cook on those charcoals is up to me. But she suggested a nice leg of lamb. If I can find a liquor store in this nearly 'dry' land, we will have a little whiskey too. If not, a pint of stout will have to work.
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Post by Snake Eyes on Mar 13, 2011 22:50:13 GMT 12.75
Faith, Well here is how the story goes in the Keegan Clan. My mother's family were Catholic (Irwin's) from Northern Ireland(Green). My father's family were from the south,County Wexford.East coast south of Dublin and Protestant(yellow). Being one or the other in the wrong geographic area could mean a short life in the early 1900's. Both families settled in Ohio.My father in Cleveland and my mother born in Columbus. My mother attended Central H.S. and my father North High(where he excelled as a baseball player,and got his nick-name Chappie from a ML ball player of the day). Faith, It is important to remember the past. My St Patrick's days involved corn beef,cabbage and red taters.If yours be sheep & whatever, enjoy...I eat what I eat,St Patrick's Day to remember and honor two faiths that came together and became my parents.
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Post by Paws on Mar 13, 2011 23:27:44 GMT 12.75
I hear ya Bruce!! I'm getting hungry too! Being my mother is a Collier (occupational surname for a burner of charcoal or a gatherer/seller of coal) of the Clan Donnachaidh (pronounced Donna-key), I have been given orders to hold up the family name and burn some charcoal for St. Patty's Day. What I decide to cook on those charcoals is up to me. But she suggested a nice leg of lamb. If I can find a liquor store in this nearly 'dry' land, we will have a little whiskey too. If not, a pint of stout will have to work. Check the new liquor stalls in Kroger's. I'll bet they take advantage of the holiday and stock Irish liquors intentionally and on purpose. Snake, what is that mashed spud nd cabbage dish called? Phonetically it was something like Kill Carnin??
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Post by Two Tales on Mar 14, 2011 0:04:30 GMT 12.75
well, I doubt there is any Irish in my blood at all...however...that mashed tater and cabbage dish sounds like what we call cole cannon, might be spelled colcannon never sure when dealing with the Germans and or the Welsh...
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Post by Snake Eyes on Mar 14, 2011 1:18:54 GMT 12.75
, might be spelled colcannonPaws & TT, Actually that is correct it is spelled "colcannon". It has more than a few variations but almost always consist of mashed taters,kale & or cabbage,butter,salt and pepper.Although that is the basic recipe and depending on what was on hand:Like leeks, onions,ham,bacon or even pork fat might be added. These were some very fugal times for Irish folks,and a reason why there was so much migration from the Emerald Isle. TT, It don't bother me,but I would not go to Ireland and mention Irish and Welsh in the same sentence
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Post by Paws on Mar 14, 2011 6:25:41 GMT 12.75
Thanks guys.
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Post by Toby Benoit on Mar 14, 2011 18:56:58 GMT 12.75
I got a fifth of Jamison's, Snake. It'll do the trick!
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Post by Snake Eyes on Mar 15, 2011 1:45:14 GMT 12.75
Toby, Be careful with it! It can sneak up on you real quick!You be OK one minute,and wake up next morning with one of Paws wives Or worse yet my first wife....That one I would not set up with a razorback....BS, I absolutely would! Don't think it would work. Even hogs have a standard. My first wife was so bad looking,she scared the hell out of ugly! Now top that Paws!
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Post by Two Tales on Mar 15, 2011 5:21:17 GMT 12.75
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Post by Paws on Mar 15, 2011 6:56:15 GMT 12.75
Toby, Be careful with it! It can sneak up on you real quick!You be OK one minute,and wake up next morning with one of Paws wives Or worse yet my first wife....That one I would not set up with a razorback....BS, I absolutely would! Don't think it would work. Even hogs have a standard. My first wife was so bad looking,she scared the hell out of ugly! Now top that Paws! Can't Snake. First wife wasn't beautiful, pretty I guess, built good; 2nd was a lard ass but pretty, just married her to piss off the first wife, 3rd was/is the worse lookin', built pretty nice, meaner than a two headed snake with a hard on and a tooth ache though..... You think that Jamison might help me to not remember them anymore?
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