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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Polling Place (Moderator: David In Indy)  |  Topic: What do you put in your Irish corned beef? 0 Residents and 1 Guest are viewing this topic. « previous next »
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Author Topic: What do you put in your Irish corned beef?  (Read 10728 times)
Jeff Wrangler
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« Reply #20 on: March 17, 2011, 09:48:55 am »

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

I'm sure! Hey, I come from people for whom Velveeta was the sine qua non of haute cuisine.  Grin

(Here at work my buddy from Massachusetts is absolutely shocked that Paul doesn't like "boiled dinnah."  Grin )
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« Reply #21 on: March 17, 2011, 09:49:58 am »

Maybe the best thing to put in corned beef and cabbage would be a whole lot of Jameson's. ...  Grin
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« Reply #22 on: March 17, 2011, 11:49:12 am »

(Here at work my buddy from Massachusetts is absolutely shocked that Paul doesn't like "boiled dinnah."  Grin )

Tell your buddy that boiled dinnah is wicked gross.

Maybe the best thing to put in corned beef and cabbage would be a whole lot of Jameson's. ...  Grin

Or just drown it in Guiness.
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Marina
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« Reply #23 on: March 17, 2011, 12:17:21 pm »

If cabbage smells, you don't know how to cook it properly.   It shouldn't.   Like a lot of cuisine, it was being overcooked.  Smiley   I love cabbage, brussels sprouts and broccoli, and they are all extremely good for you, the same family of vegetables, I think.

Home cooking enjoyed being in vogue for quite awhile (they would jazz it up with trendier seasonings and vegetables, et voila!), and for me it still does.   I always thought corned beef and cabbage was it's own thing - the traditional "boiled dinner" was pork spareribs or a pork shoulder I think.   At least it was in our house (my grandmother was from Nova Scotia).  Corned beef and cabbage isn't a traditional Irish meal, but I believe when immigrants came to this country, beef was more plentiful, and they when they became more prosperous, they adapted the new ingredients they had here into their recipes.

I don't eat meat anymore (I may have a taste), but my Japanese-American husband makes corned beef and cabbage like nobody's business - the best (his father taught him.  We think there are Ohara's somewhere in the family line).   We just follow the package directions - add the cabbage, red bliss potatoes, carrots, onion at the appropriate times, and that's it!   Maybe add a bay leaf or throw in a few peppercorns.  We serve it with a good mustard and/or horseradish, and slices of soda bread (with caraway seeds and raisins in it).   And this year, a Belhaven Ale.   Cheers, and enjoy!


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« Reply #24 on: March 17, 2011, 12:27:20 pm »

Tell your buddy that boiled dinnah is wicked gross.

Maybe the problem isn't "boiled dinnah" but the way your mother cooked it.

The traditional "boiled dinner" was pork spareribs or a pork shoulder I think.

My buddy said her mother always used pork shoulder.

Cabbage is very good for you. Captain Cook carried a supply of sauerkraut on his voyages of exploration and never lost a man to scurvy.
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« Reply #25 on: March 17, 2011, 12:33:56 pm »

Maybe the problem isn't "boiled dinnah" but the way your mother cooked it.

My mother never cooked it in her life!

Guess what my work cafeteria is serving today?  Boiled dinnah!  I could smell it two floors down.  

I had a salad.  At least it's green.  Smiley
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Marina
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« Reply #26 on: March 17, 2011, 12:34:26 pm »

Smiley

Thanks for the smiles and laughs, we really need it.
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« Reply #27 on: March 17, 2011, 01:07:09 pm »

Thanks for the input, everyone. In making my corned beef, I ended up cheating. I augmented the little packet of spices with Old Bay Seasoning. It has most of the same spices as in the recipes. I just love what it does for seafood, as well as the scent of my bay tree growing in my sunroom. Occasionally I take a leaf off the tree and start chewing it. Didn't there used to be a chewing gum that had bay flavoring?
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« Reply #28 on: March 17, 2011, 01:54:08 pm »

My mother never cooked it in her life!

Guess what my work cafeteria is serving today?  Boiled dinnah!  I could smell it two floors down.  

I had a salad.  At least it's green.  Smiley

I did, too. But then I have a salad for lunch every day.  Undecided

Not that it's doing me any good, weight-wise. ...  Sad

Anyway, my buddy says boiled dinnah is wikkid pissah!  Grin

Thanks for the input, everyone. In making my corned beef, I ended up cheating. I augmented the little packet of spices with Old Bay Seasoning. It has most of the same spices as in the recipes. I just love what it does for seafood, as well as the scent of my bay tree growing in my sunroom. Occasionally I take a leaf off the tree and start chewing it. Didn't there used to be a chewing gum that had bay flavoring?

Bay leaves come from a tree? For reals?  Shocked
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« Reply #29 on: March 17, 2011, 02:03:49 pm »

Bay leaves come from a tree? For reals?  Shocked

From the bay laurel tree (Laurus nobilis):

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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Polling Place (Moderator: David In Indy)  |  Topic: What do you put in your Irish corned beef? « previous next »
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