That and to be named later seem most popular around here.I often cook up 'not sure'.
What did you cook/eat today (March 2017)?
- Thread starter Morning Glory
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I think your corned beef is completely different from UK corned beef which is like this and is often sold in tins:
Very different. Our corned beef is made with brisket and spices.
And it is definitely superior to ours. I mean that.
Yes, it is a brisket (flat cut or point cut) that is brined with pickling spices such as bay, coriander, mustard seed, thyme, brown sugar, black peppercorns and saltpeter.
Although, I do like type of canned corned beef that you posted a pictured of as well. My Norwegian mother uses it to make her version of a North Atlantic fisherman's dish called lapskaus. It's normally a type of leftover meat and potato stew, but my mom's version is more like a thick, gloppy corned beef hash.
You boil skinned potatoes until just cooked but still very firm, then add chopped onion to the boil for just another minute. Next, drain the potatoes and onions - reserving some of the liquid with them - and roughly mash the canned corned beef into it. It should be sort of lumpy, chunky, and gloppy all at once.
I know it doesn't sound very good, but served with sunny side up eggs on top, it's a really hearty, rib-sticking dish that is suited for a meal on a boat on the cold and nasty sea.
Although, I do like type of canned corned beef that you posted a pictured of as well. My Norwegian mother uses it to make her version of a North Atlantic fisherman's dish called lapskaus. It's normally a type of leftover meat and potato stew, but my mom's version is more like a thick, gloppy corned beef hash.
You boil skinned potatoes until just cooked but still very firm, then add chopped onion to the boil for just another minute. Next, drain the potatoes and onions - reserving some of the liquid with them - and roughly mash the canned corned beef into it. It should be sort of lumpy, chunky, and gloppy all at once.
I know it doesn't sound very good, but served with sunny side up eggs on top, it's a really hearty, rib-sticking dish that is suited for a meal on a boat on the cold and nasty sea.
Ok, so getting back to squares, my dinner tonight is once again from the craft services, or catering tables of our Sports dept..
My choices are bbq ribs and boneless chicken breasts with baked beans and cornbread, or a cheeseburger and waffle fries.
There's also salads: a ceasar, and a mixed baby green with about a dozen things on top. Pear slices, bits of radicchio, red cabbage, endive, sunflower seeds, feta cheese, walnuts, dried cranberries, celery, cherry tomatoes, red onion, slivered almonds, and pea shoots.
While I begin to hate everyone around me with every hour I spend here on the weekends, the food is good.
My choices are bbq ribs and boneless chicken breasts with baked beans and cornbread, or a cheeseburger and waffle fries.
There's also salads: a ceasar, and a mixed baby green with about a dozen things on top. Pear slices, bits of radicchio, red cabbage, endive, sunflower seeds, feta cheese, walnuts, dried cranberries, celery, cherry tomatoes, red onion, slivered almonds, and pea shoots.
While I begin to hate everyone around me with every hour I spend here on the weekends, the food is good.
Elawin
Guru
I haven't had brisket for years. We always used to slow-roast it with all sorts of spices and stuff. I also used to buy chuck steak but supermarkets in the UK don't seem to sell it and the decent butcher's I used to get it from has closed down.
Sounds a lot better than the catering I remember from my days in the film business!
You can certainly get brisket though. I cook it quite often - long and slow.
Elawin
Guru
It seemed to go out of fashion for a while, resurfacing as a "slow-roasting joint", which also covered a multitude of other cuts. At least they are calling it brisket again, except for the ready cooked variety, which is now called pastrami.
Elawin
Guru
Saturday night dinner: a mix of cauliflower, Brussel sprouts and carrots in a creamy cheese sauce, followed by a slice of jam-filled Victoria sponge cake.
Yorky
RIP 21/01/2024
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You really must stop this multiple stabbing of potatoes! You don't need to do it...
That spud was one of the ones cooked in the gas oven last year.
I shall try to get out of the habit of forking them - today I'm baking three of them (unforked), one to accompany a pork chop with the tomato and basil sauce.
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