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  1. #1
    LWP
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    As far as I know, I'm 0% Irish...

    ...but any holiday that embraces corned beef and beer is ok with me. 5 lbs. of beef in a 5% brine with pickling salt, brown sugar, pickling spice, fresh garlic and curing salt #1. Started it 5 days ago, should be ready to cook by Friday. I'm going to toss it in the sous vide tank early Friday before work, give it 36 hours or so at 55 C (131 F) and have it ready to eat for St. Patrick's day dinner on Saturday.

    Crusty old farts are people too.
    - 10ae1203

  2. #2
    Frog Whisperer
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    What time, can I bring anything?
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

    "that was like trying to teach a goldfish how to play basketball over the phone."

  3. #3
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    Quote Originally Posted by Touch0Gray View Post
    What time, can I bring anything?
    You bring the Guinness, I'll grab some Jameson.
    I lost my phone number. Can I have yours?

  4. #4
    What the what???
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    faith and begorrah...


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  5. #5
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    Everyone is Irish on St Patrick's day.

  6. #6
    LWP
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    Quote Originally Posted by Touch0Gray View Post
    What time, can I bring anything?
    Just a hearty appetite and warm clothes... it's still winter where I live.

    Quote Originally Posted by old_fuji View Post
    You bring the Guinness, I'll grab some Jameson.
    Which reminds me, I better do that tomorrow. Every Irish beer carried by the local store was completely sold out when I went to pick some up on St. Patrick's day last year.

    Quote Originally Posted by Opus51569 View Post
    faith and begorrah...
    I could invite Faith from work... but she'd want to bring her boyfriend. I don't know Begorrah but if she looks anything like Faith, consider her invited.
    Crusty old farts are people too.
    - 10ae1203

  7. #7
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    Quote Originally Posted by LWP View Post
    Just a hearty appetite and warm clothes... it's still winter where I live.



    Which reminds me, I better do that tomorrow. Every Irish beer carried by the local store was completely sold out when I went to pick some up on St. Patrick's day last year.



    I could invite Faith from work... but she'd want to bring her boyfriend. I don't know Begorrah but if she looks anything like Faith, consider her invited.
    How the hell do i rep stuff on Tapatalk? 'cause you just jumped to the top of the list on RBR in my book!

    I got a pound of skirt steak in the marinade for dinner tonight, does that mean I am Mexican? (Btw, Dr Jenny married a Hispanic/California boy and my granddaughter is Hispanic by birth I guess)
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

    "that was like trying to teach a goldfish how to play basketball over the phone."

  8. #8
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    Quote Originally Posted by Touch0Gray View Post
    How the hell do i rep stuff on Tapatalk? 'cause you just jumped to the top of the list on RBR in my book!

    I got a pound of skirt steak in the marinade for dinner tonight, does that mean I am Mexican? (Btw, Dr Jenny married a Hispanic/California boy and my granddaughter is Hispanic by birth I guess)
    Oh.... I never mentioned Carne asada... Doh!
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

    "that was like trying to teach a goldfish how to play basketball over the phone."

  9. #9
    LWP
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    Quote Originally Posted by Touch0Gray View Post
    How the hell do i rep stuff on Tapatalk? 'cause you just jumped to the top of the list on RBR in my book!

    I got a pound of skirt steak in the marinade for dinner tonight, does that mean I am Mexican? (Btw, Dr Jenny married a Hispanic/California boy and my granddaughter is Hispanic by birth I guess)
    Quote Originally Posted by Touch0Gray View Post
    Oh.... I never mentioned Carne asada... Doh!
    I don't think it means you're Mexican, it just means you like good food. Could call it an early warm-up for Cinco de Mayo though.
    Crusty old farts are people too.
    - 10ae1203

  10. #10
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    Quote Originally Posted by Touch0Gray View Post
    Oh.... I never mentioned Carne asada... Doh!
    Carne Asada and tequila is kinda like corned beef and Irish whisky.
    I lost my phone number. Can I have yours?

  11. #11
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    Quote Originally Posted by LWP View Post
    I don't think it means you're Mexican, it just means you like good food. Could call it an early warm-up for Cinco de Mayo though.
    This was better than the stuff Joe imports from CA
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

    "that was like trying to teach a goldfish how to play basketball over the phone."

  12. #12
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    Quote Originally Posted by mtrac View Post
    Everyone is Irish on St Patrick's day.
    Damn straight!! lol It's the one day I get to be Irish and eat all of the mini sugar filled potato rice cakes... lol

  13. #13
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    I heart corned beef.

  14. #14
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    MMMmmmmm soda bread.

    Just south of us is Pearl River--which has a rather large Irish population. St. Patrick's day there is pretty amazing.

    And as far as ethnic heritage--it was a great surprise to me that my grandmother (on my father's side) was Irish--she had adopted the protective coloring of the English, and was more English than most. So I'm 1/4 Irish, but no corned beef please, I'm a veggie.
    "A man is judged by the company he keeps, and a company is judged by the men it keeps, and the people of Democratic nations are judged by the type and caliber of officers they elect."
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  15. #15
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    Quote Originally Posted by LWP View Post
    I could invite Faith from work... but she'd want to bring her boyfriend. I don't know Begorrah but if she looks anything like Faith, consider her invited.

    Tell them both that all attendees will get their own full size Twix for dessert. They will come.

    Unless they are sociopaths that like almond joy.

  16. #16
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    Quote Originally Posted by paredown View Post
    MMMmmmmm soda bread.

    Just south of us is Pearl River--which has a rather large Irish population. St. Patrick's day there is pretty amazing.

    And as far as ethnic heritage--it was a great surprise to me that my grandmother (on my father's side) was Irish--she had adopted the protective coloring of the English, and was more English than most. So I'm 1/4 Irish, but no corned beef please, I'm a veggie.
    There's always boiled potatoes.
    Too old to ride plastic

  17. #17
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    Quote Originally Posted by hank scorpio View Post
    Unless they are sociopaths that like almond joy.
    The Almond Joy crowd is just nuts.

  18. #18
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    Quote Originally Posted by il sogno View Post
    I heart corned beef.
    At the Jewish deli!
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

    "that was like trying to teach a goldfish how to play basketball over the phone."

  19. #19
    Sooper Dooper Moderator!
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    Quote Originally Posted by Touch0Gray View Post
    At the Jewish deli!
    I'm hoping the husband learns how to make it for when we move to Hawaii.

  20. #20
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    mmmm Soud vide!

    I have a cluster of lamb cubes water cooking 24 hours as I write this.

    I am Scots-Irish, and have a real weakness for potatoes and soda bread. Think I'll make some soda bread to enjoy with the lamb and a Kilkenny.
    Faith is pretending to know things you don't know

  21. #21
    LWP
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    Quote Originally Posted by il sogno View Post
    I'm hoping the husband learns how to make it for when we move to Hawaii.
    It's really super incredibly easy. Heat water, add salt, curing salt #1, pickling spice, brown sugar, garlic. Cool completely in fridge. Add beef. fridge for a day for each 1/2" of meat thickness plus an extra day or two. Turn the beef in the brine each day if it's resting on the bottom of the container. Rinse and cook. Sometimes the beef floats in the brine and needs to be weighted down so it stays completely submerged. When that happens, I fill a gallon ziploc bag with brine and lay it on top of the meat. That way, if the bag leaks, it doesn't dilute the brine. A 10% brine will get a result closer to commercial corned beef but makes for a very salty corned beef if not cooked in water to leach some of the salt out. That's why I do the 5%. The curing salt #1 can be left out for those opposed to such things but the beef won't stay red after cooking without it and the flavor will be different. It will be more like a seasoned roast beef than corned beef.
    Crusty old farts are people too.
    - 10ae1203

  22. #22
    LWP
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    Quote Originally Posted by BCSaltchucker View Post
    mmmm Soud vide!

    I have a cluster of lamb cubes water cooking 24 hours as I write this.

    I am Scots-Irish, and have a real weakness for potatoes and soda bread. Think I'll make some soda bread to enjoy with the lamb and a Kilkenny.
    Sounds tasty. I like using the sous vide tank for the corned beef because I can use lean cuts of beef and still have them not be dry and tough after cooking. Uncured brisket is almost impossible to get where I live and super expensive when they do bring it in so I use other cuts. I'm using eye of round this time so it will get a longer cook than the top sirloin I used last time. The brine and sous vide cook makes a really nice corned beef out of the fairly boring piece of meat eye of round generally is.
    Crusty old farts are people too.
    - 10ae1203

  23. #23
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    I don't think they had sous vide in the Old Sod. But then, I don't think they ate corned beef and cabbage, either. The story I've heard is that the Irish festive meal was bacon and cabbage, but when they came to New York they couldn't find bacon cut and cured like it was in Ireland, so they got corned beef from the Jewish delis, which has a similar taste and texture.

    Anyway, I like it, but I've never cured my own. It sounds good. Enjoy.
    Have you ever been to Electric Ladyland?

  24. #24
    LWP
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    Quote Originally Posted by JCavilia View Post
    I don't think they had sous vide in the Old Sod.
    Sure they did. It's just cooking things in a container of water at a controlled temperature. The modern incarnation allows for much more precise control over the temperature which allows for doing things that can't be easily done without that degree of control but the basic principle has been around for a very long time.

    But then, I don't think they ate corned beef and cabbage, either. The story I've heard is that the Irish festive meal was bacon and cabbage, but when they came to New York they couldn't find bacon cut and cured like it was in Ireland, so they got corned beef from the Jewish delis, which has a similar taste and texture.
    That's the story as I know it as well but I'm pretty sure if they couldn't get the bacon they wanted in New York, I can't get it in the small, remote town I live in... so corned beef it is.
    Crusty old farts are people too.
    - 10ae1203

  25. #25
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    Quote Originally Posted by JCavilia View Post
    I don't think they had sous vide in the Old Sod. But then, I don't think they ate corned beef and cabbage, either.
    yeah it is modern way of cooking. But since I grew up with irish/scottish style over-roasted meats, I am glad to not have to eat it their way in my adulthood, lol.
    Faith is pretending to know things you don't know

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