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19 Mar 06 - 04:17 PM (#1698049) Subject: BS: the wearin' 'o the cabbage on st. pat's From: open mike well, actually the eatin' of it.. and potatoes, (praties) and carrots.. but is corned beef irish? and what makes it so shiny and green? saltpeter?> and can it really be good to eat it? |
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19 Mar 06 - 04:20 PM (#1698053) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: bobad "and what makes it so shiny and green? saltpeter?>" I hope you're not referring to the corned beef, I've got some cooking up on the stove right now and it's definitely not green, never seen green corned beef, if you have maybe it was food coloured. |
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19 Mar 06 - 06:17 PM (#1698135) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: GUEST,leeneia No, corned beef is not Irish. Our paper said it originated in Boston when the colonists were getting beef from Ireland. It had to be pickled before crossing the pond, of course. On the 17th, we had three guests for corned beef and cabbage. I cooked the meat in a slow cooker and steamed the cabbage separately. it was not slimy, though it was indeed green. A friend brought the soda bread. Afterwards we played cards or music. the tunes were Si Beag, si more (however you spell that) Eleanor Plunkett The Pigeon on the Gate Rachel Dafyd Ivan (great Welsh tune) Red River Valley Usually we do more, but we were tired after a week's work. Wait! I forget to mention the mashed potatoes. We had delicious mashed potatoes. |
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19 Mar 06 - 08:56 PM (#1698223) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: open mike it has a shiny sheen if you look at a slice of corned beef up close (in the sun light..) it is sort of irridescent.. or maybe that was just the slices i got plastic wrapped in a fire line lunch package?? http://www.kitchenproject.com/history/CornedBeef.htm |
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19 Mar 06 - 09:11 PM (#1698233) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: bobad The iridescence and colours to which you refer are produced by the breakdown of myoglobin in the muscle and can be seen on all meats not only those that are "corned". |
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20 Mar 06 - 04:34 PM (#1698990) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: GUEST,leeneia Oh. Okay. How does this differ from the colors on the neck of a grackle? In my list of tunes I forgot "Star of the County Down," which we did two different ways - same tune, two different sets of chords. Makes our guitarist happy. So, open mike, you must be a fire fighter. I salute your courage. What kind of music do you do, if any? |
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20 Mar 06 - 04:47 PM (#1698999) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: Kaleea Ah, the praties! I made a big pot of pratie soup & soda bread for supper-just like Granny used to make, & not only on St. Pat's day. I've never liked corned beef or cabbage. Some friends popped by & were quite surprised at our fare when I offered them some. After supper, they had decided that they all preferred my supper to the "traditional." Oh, the irony. |
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20 Mar 06 - 06:14 PM (#1699068) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: open mike yep, been a fire fighter for 15 years.. in small rural volunteer company. quite a few firefighters are irish.. one local fellow plays bog pipes well, make that BAG pipes-- not that i am irish, but i do like to play jigs and reels and hornpipes and swedish fiddle tunes, too. on the nyckelharpa. |
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20 Mar 06 - 07:23 PM (#1699107) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: GUEST,leeneia I'm beginning to think that I would like a nyckelharpa. |
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20 Mar 06 - 08:23 PM (#1699136) Subject: RE: BS: the wearin' 'o the cabbage on st. pat's From: michaelr I had the idea to have all those flavors - corned beef, potatoes, and cabbage - available in a single bite, so I made some corned beef hash, rolled it up in steamed cabbage leaves, and baked in the oven until lightly browned. It was yummy. Cheers, Michael |