RE: St Pat.

David, 
You're not shopping in the right places.  There's plenty of fatty briskets
available.  What I miss is the garlic cure. This is a German town and you
can only get ordinary corned beef with a tiny packet of easoning enclosed
but kept away from the meat unless you want it.  We use to have a choice of
regular and garlic-cured, but no more.  Here the stores carry it with
sauerkrat in the same case - yuck!

BTW, it's always been my understanding that corned beef and cabbage is an
American-Irish tradition.  As you mentioned it is one of the cheapest cuts
of meat, which is what Irish immigrants could afford.  If you want
traditional Irish, I can send you a nice recipe for Irish Stew - made with
lamb.

As to Corned Beef - mmmmmmm, I love it.  I leave the fat layer on while it
cooks and trim off before serving.  

Kitty



> [Original Message]
> From: David Franzman <dfranzma@pacbell.net>
> To: Garden <gardenchat@hort.net>
> Date: 3/17/2003 10:31:48 PM
> Subject: [CHAT] St Pat.
>
> I've failed to mention happy St. Patrick's Day to you all from the land 
> of Eire.  Hope it was a good one.  I would love to celebrate with one of 
> my favorites, corned beef and cabbage but my lovely wife doesn't like it 
> so I have to have it when she's not present.  
>
> Here's something that kills me by the way.  Corned beef is simply a 
> brisket of beef.  One of the cheapest cuts of beef.  Well I paid almost 
> $4 per pound for corned beef about a month ago.  You know the one:  It's 
> all vacuum packed and all the fat is trimmed off of it so it doesn't 
> give the water the flavor that it should.  How could they take such a 
> simple meal and charge way too much for it and then take the flavor away 
> also?
>
> DF
>
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