What do you put in your Irish corned beef?

[Jeff Wrangler]

Cabbage is just nasty. 

Cabbage is very good for you. It's enabled the Ukrainians to withstand centuries of domination by the Russians.

Or so some Ukrainian acquaintances tell me.

Since they're both hunks, I'm inclined to believe what they say about the virtues of cabbage. 

[Lynne]

Cabbage seems to be good for digestion. I like it, but love Brussels sprouts.

[Jeff Wrangler]

I love Brussels sprouts.

Me, too! 

[southendmd]

A Yankee who doesn't like a "boiled dinnah"? 

 

Next you'll be telling us you don't like B&M baked beans and brown bread, in which case we'll have to send Leslie after you. 

I'm thankful my mother never served boiled dinnah to us.  The smell of cabbage would not be allowed in her kitchen!

However, we did have B&M baked beans and brown bread out of the can every Saturday night.  Some things are sacred!

Although I dislike cabbage, I do like brussel sprouts.  I know, they're just like baby cabbages.  It depends on how you cook 'em.  Steamed, they're awfully cabbage-like.  But, sliced thin and sautéed on very high heat, they're heavenly.  Or, even better, deep fried, as Lynne can attest, as our local joint serves 'em. 

[Lynne]

I'm thankful my mother never served boiled dinnah to us.  The smell of cabbage would not be allowed in her kitchen!

However, we did have B&M baked beans and brown bread out of the can every Saturday night.  Some things are sacred!

Although I dislike cabbage, I do like brussel sprouts.  I know, they're just like baby cabbages.  It depends on how you cook 'em.  Steamed, they're awfully cabbage-like.  But, sliced thin and sautéed on very high heat, they're heavenly.  Or, even better, deep fried, as Lynne can attest, as our local joint serves 'em. 

The sprouts at your place were pretty amazing; I'm not sure whose I like better...I broil them and toss them with pesto, myself.

And although I like the baked beans just fine, I've never had the dubious pleasure of brown bread in a can.  I think I'll keep it that way.   

[Meryl]

I vaguely remember having brown bread out of a can.  Our family's ethnic dishes weren't many, but once in awhile my mom made "Welsh rarebit", which consisted of cheese sauce (probably made with Velveeta) served over saltines.  You can't get much more trashy American processed than that. 

[southendmd]

I vaguely remember having brown bread out of a can.  Our family's ethnic dishes weren't many, but once in awhile my mom made "Welsh rarebit", which consisted of cheese sauce (probably made with Velveeta) served over saltines.  You can't get much more trashy American processed than that. 

Ooh, Velveeta on saltines.  Yum.

We used to call it Welsh Rabbit.  When made with cheddar cheese, mustard, Worcestershire sauce and beer, served over toast, it's actually pretty good.

[Jeff Wrangler]

And although I like the baked beans just fine, I've never had the dubious pleasure of brown bread in a can.  I think I'll keep it that way.   

Seriously, you should try it. It's really quite good, kind of more like cake than bread, or so it seems to me. It comes with raisins or without. I've never had it with raisins. The "without" is very "molasses-y."

[Jeff Wrangler]

Ooh, Velveeta on saltines.  Yum.

 

[Meryl]

Ooh, Velveeta on saltines.  Yum.

We thought so.  Somehow those other ingredients didn't filter down through the generations.