Cooking & Baking
Related: About this forumwhat's for dinner - monday, dec 29
i am about to put a revenge brisket in the crock pot to make up for our ruined jewmas dinner. it'll just be the (seared) meat, beef broth and a mess of onions and garlic and i'll serve it with mashers on the side.
it's barely double digits here and we definitely need to comfort food.
cbayer
(146,218 posts)There is a local place that has a song and dance revue tonight. Very authentic and should be lots of fun!
Hope your meal comes out well.
CaliforniaPeggy
(149,682 posts)Enjoy your comfort food.
bif
(22,740 posts)greatauntoftriplets
(175,749 posts)The last of the carrots.
Sorry about your bread. I bet that was disappointing.
pscot
(21,024 posts)This is the third ghost of Xmas dinner, which was not one of our great successes to begin with. I can't wait for the New Year.
Erich Bloodaxe BSN
(14,733 posts)Green beans al dente and bacon in a honey and mustard glaze. Good enough that I ate the leftovers for breakfast the next day.
pscot
(21,024 posts)but was ignored.
NJCher
(35,713 posts)I'm doing this on a new grill I got for Christmas. I marinated my pork using this chipotle marinade recipe I discovered last fall. It is a keeper; a classic in my repertoire of recipes.
For a side dish, I used my new cookbook The Big Book of Sides by Rick Rodgers. I'm making pureed butternut squash with garlic and rosemary. I shouldn't need a cookbook to tell me that, so I'll just say I got my inspiration from it. When I was reading the Rick Rodgers cookbook, I saw him make references to shopping in the Ironbound section (Portuguese), so I knew he had to be from around here. Turns out he lives in a town next to mine, very close. Within five miles or so. This cookbook author has quite an impressive career.
For salad, just a tossed salad with the usual raw vegetables.
For dessert, grilled pineapple, partially dipped in dark chocolate and sprinkled with toasted cashews.
Cher
p.s. Tell us about your dinner out, cbayer. Have a great time!
Erich Bloodaxe BSN
(14,733 posts)Turned out rather bland, but calories are calories.
Speaking of revenge briskets, I bought a small corned beef brisket for the parents for New Year's. The housemate can't stand the smell of either corned beef or cabbage, so I always end up having lunch next door with the parents for New Year's Day. I'm vaguely culturally ignorant, so I'm not sure which branch of the family's tradition that is. Germans? Penna Dutch? Scots? English? Or is that actually even just an American thing?
greatauntoftriplets
(175,749 posts)They never actually eat it in Ireland.
Erich Bloodaxe BSN
(14,733 posts)handed down somewhere on Mom's father's side of the family, I think. I don't think any Irish is hiding out in the backgrounds of the other 3 grandparents. Unless it's simply something the parents decided they liked to do at some point in time, without any particular cultural reason attached. That could be just as likely.
grasswire
(50,130 posts)In 19th century NYC, Irish immigrants bought corned beef from Jewish butchers. That's kinda interesting. But corned beef goes back to the 12th century in Ireland.
http://en.wikipedia.org/wiki/Corned_beef
Oh, this is interesting:
Although the practice of curing beef was found locally in many cultures, the industrial production of corned beef started in the British Industrial Revolution. Irish corned beef was used and traded extensively from the 17th century to the mid 19th century for British civilian consumption and as provisions for the British naval fleets and North American armies due to its non-perishable nature.[6] The product was also traded to the French for use in Caribbean sugar plantations as sustenance for the colonists and the slave laborers.[7] The 17th-century British industrial processes for corned beef did not distinguish between different cuts of beef beyond the tough and undesirable parts such as the beef necks and shanks.[7][8] Rather, the grading was done by the weight of the cattle into "small beef", "cargo beef", and "best mess beef", the former being the worst and the latter the best.[7] Much of the undesirable portions and lower grades were traded to the French, while better parts were saved for British consumption or shipped to British colonies.[7]
Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France.[7] Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's annual beef exports in 1668.[8] Although the production and trade of corned beef as a commodity was a source of great wealth for the colonial nations of Britain and France (who were participating in the Atlantic slave trade), in the colonies themselves the product was looked upon with disdain due to its association with poverty and slavery.[7]
Increasing corned beef production to satisfy the rising populations of the industrialised areas of Great Britain and Atlantic trade worsened the effects of the Irish Famine and the Great Potato Famine:
The Celtic grazing lands of...Ireland had been used to pasture cows for centuries. The British colonized...the Irish, transforming much of their countryside into an extended grazing land to raise cattle for a hungry consumer market at home...The British taste for beef had a devastating impact on the impoverished and disenfranchised people of...Ireland. Pushed off the best pasture land and forced to farm smaller plots of marginal land, the Irish turned to the potato, a crop that could be grown abundantly in less favorable soil. Eventually, cows took over much of Ireland, leaving the native population virtually dependent on the potato for survival.
Jeremy Rifkin, Beyond Beef[9]
Despite being a major producer of beef, most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. This was because most of the farms and its produce were owned by wealthy Anglo-Irish landlords and that most of the population were from families of poor tenant farmers, and that most of the corned beef was exported.
The lack of beef or corned beef in the Irish diet is especially true in Northern Ireland and areas away from the major centres for corned beef production. However, individuals living in these production centres such as Cork did consume the product to a certain extent. The majority of Irish that resided in Ireland at the time mainly consumed dairy products and meats such as pork or salt pork.[8]
grasswire
(50,130 posts)Think deli -- corned beef defines a deli. The first time I had corned beef was at the home of Jewish friends. Served with latkes.
grasswire
(50,130 posts)Scalloped potatoes au gratin. Green peas, brussels sprouts. Another pecan pie just came out of the oven.
I LUV ham loaf.