Text 11398, 75 rader
Skriven 2014-03-26 21:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: corny 377
=================
 ML> Mail from a year ago is still mail, though, and
 ML> that's good.
 RH> Yes, I agree.
 
Fresh mail is good. Even corny mail is good.

 ML> Yeah - it was okay.
 RH> And you're not going to do it again any time soon.

The regular chef, Liz, though cute enough, was too much
of a control freak for me to "express myself" or to
really enjoy myself that much.

 RH> Doubt I'll make it there while we're in NC but you never know. I'll
 RH> peruse the menu carefully if we do get there.

Woodlands is off in Blowing Rock, and there's not much
reason to go to Blowing Rock. The current menu is
perusable at www.woodlandsbbq.com/uploads/1/2/8/4/12844401/
woodlands_barbecue_restaurant_menu.pdf

 ML> I've had blood sausage dredged in flour and fried, and if you
 ML> closed your eyes, you'd hardly tell it from scrapple.
 RH> Parts is parts?

Not really, but these parts is those parts.

How to deal with a corned beef
cat: instructions
yield: 1 text only

Open the package the meat came in and dump out all the
liquid. If you have made your own corned beef, remove
it from the brine. Rinse thoroughly. Some packages
have some pickling spices in a packet. It is a joke.
There is nowhere near enough to do anything useful
and if the meat has been corned properly, there is
more than enough flavor in it. Besides, if you follow
the instructions on the packet and don't change the
water, the spices will just find a way to get stuck
in your teeth. Throw them out. Some cuts, from the
flat portion, have a thick layer of fat on the
surface of one side, called a fat cap. Trim it all
off. This fat is not like marbling in beef. It brings
nothing to the party but calories. [M's note: and
deliciousness.] If you bought the point section,
there is probably a layer of meat, a layer of fat,
and another layer of meat. Trim off the surface fat
[M says: NOOO!] and leave the fat sandwich intact.
You can remove the middle layer after it is cooked.
It will come off easily.

Place the meat in a large pot along with enough hot
water to cover it by at least 1" and put the lid on.
Turn the heat to medium, bring to a low simmer and
keep it simmering for 30 min. If you boil it, it
will get tough and shrink. Beware that the meat is
cold, so when it warms the water will slowly move
from simmer to boil. Keep an eye on it and try not
to let it boil.

After 30 min, dump out the water and cover 1" over
the meat with fresh hot water. Bring to a low simmer
again, this time for 3 hr or until it is fork tender.
Keep the meat submerged even if you have to weight it
down with a small plate. It is now ready for slicing
across the grain for sandwiches or for adding cabbage
and the other goodies. The water will now not be too
salty to be used as a soup. If you wish, refrigerate
it and eat it cold.

Meathead Goldwyn, amazingribs.com
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