hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
Gallery of Plants
Tech Blog
Plant Profiles
Mailing Lists
    Search ALL lists
    Search help
    Subscription info
Top Stories
sHORTurl service
Tom Clothier's Archive
 Top Stories
New Trillium species discovered

Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

RSS story archive

RE: St Pat.

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

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


> [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
> ---------------------------------------------------------------------
> To sign-off this list, send email to majordomo@hort.net with the

To sign-off this list, send email to majordomo@hort.net with the

Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index

 © 1995-2017 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement