Food Thread: St. Patrick's Day! Corned Beef, Cabbage and Irish Whiskey -- A Moron Breakfast [CBD]

[Politics Thread Below]

corned-beef-1-of-3.jpg

Moronette and foodie Artisanal 'ette has graciously provided some actual content for today's Food Thread, since I have been subsisting on scrounged leftovers and hot tea for the last week.

Pro-tip: Don't get the flu.

******

St. Patrick's Day is coming up!

And March 17th is also Evacuation Day, a State holiday in Massachusetts.

What?

Evacuation Day coincides with St Patrick's Day, also on March 17. This gives a reason to celebrate especially as many residents in Suffolk County are of Irish descent. Moreover, the Irish Catholics are remembered on this day for their efforts in helping General George Washington defeat the British soldiers on March 17, 1776. Activities on the day may include Evacuation Day re-enactments, essay contests, and visits to historically significant sites.

******

50 Favorite Irish Dishes

What makes a traditional Irish bar?

And, if you happen to be in the area...

IRISH BEER AND WHISKEY FESTIVAL!

The Best of Irish beer, live music, artisan food, live six nations rugby, a gaming zone and much more...Come and celebrate St Patrick's Week at the Irish Beer and Whiskey Village in the RDS, Dublin 4.

Running for its fifth year -- the Irish Beer and Whiskey Festival is a true celebration of everything Irish -- beer, cider, whiskey, food and entertainment!

This festival is totally indoors so you won't need to worry about the weather as you browse the stalls, enjoy some Irish beer, cider and whiskey and soak up the festive atmosphere and live music.

Irish Beer And Whiskey Festival

BEER!
Top 10 Irish Beers -- A 'must-know' list for St. Patrick's Day

Read More: Top Irish Beers for St. Patrick's Day | 10 Most Popular Irish Beers

And another list...

BEER!
30 FANTASTIC IRISH BEERS YOU HAVE TO TRY IN 2015 (AS SUGGESTED BY IRELAND'S BEER GEEKS AND EXPERTS)
Oh look...another one!

MORE BEER!
Irish Dry Stout
It's as if the Irish like drinking!


I lived in Dublin for a little while. Was a fun time.

Shepherd's Pie is one of those dishes I make with what I have on hand (meats or veggies). I have tried so many variations, I'm not set on one in particular.

I finally made that Creamy Roasted Garlic Potato Soup, but cut back the calories by using only 2% fat milk (which is what I had on hand), and skipped the croutons. I used 3 very large heads of garlic for roasting (not elephant, which I learned is not really garlic like garlic is), just very large ones with lots of garlic cloves. After my first bowl I could feel the garlic permeating from my pores and eyeballs! LOL, it was a food experience. Loved it. I wasn't sure about the Herb de Provence as the main herbal flavor, it's not one of my favorite herb blends, but it was a perfect balance of perfume. Very good, thick, hearty soup.

Creamy Roasted Garlic-Potato Soup


Take care.

******

Okay, one little recipe.....Which I may have mentioned already, but beggars can't be choosers.

Roasted Cauliflower with Ketchup

One large head of cauliflower, rinsed and cut into small florets
chopped garlic to taste
Olive oil
Salt and pepper
Ketchup

Preheat oven to 425 degrees.
Toss cauliflower, garlic, salt and pepper with olive oil until coated.
Roast the hell out of it until the tips begin to brown.
Toss with a few ounces of ketchup and return to oven until everything has caramelized a bit.

One warning: the ketchup at that temperature makes a huge mess. So line the roasting pan with aluminum foil, or make sure it isn't your night to do the dishes.

Posted by: Open Blogger at 04:15 PM




Comments

(Jump to bottom of page)

1 As much as I enjoy your food threads, would it be possible to put up an open thread below for news and politics?

Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:17 PM (8PbKi)

2 I shall summon the epicureans.

Posted by: Duke Lowell at March 13, 2016 03:17 PM (kTF2Z)

3 Anyone have any food disaster stories?

Posted by: Skip at March 13, 2016 03:17 PM (fizMZ)

4 he corned beef and cabbage plate looks absolutely scrumptious.

Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:17 PM (8PbKi)

5 Yeah was looking for a political thread too

Posted by: Skip at March 13, 2016 03:18 PM (fizMZ)

6 https://youtu.be/GGHWiAGpIP0 the deer's cry

Posted by: phoenixgirl, i was born a rebel at March 13, 2016 03:18 PM (0O7c5)

7 Wait. What does the ketchup do for the Cauliflower?

Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:19 PM (8PbKi)

8 I went into the Air Force on St Patrick's Day. I was not drunk

Posted by: ThunderB at March 13, 2016 03:20 PM (zOTsN)

9 If we discuss O'Bama on St. Patrick's Day, is that political?

Posted by: Rev at March 13, 2016 03:21 PM (Vh+W5)

10 That makes me not hungry.

Posted by: Bertram Cabot Jr. at March 13, 2016 03:22 PM (FkBIv)

11 Er, do not use aluminium foil and ketchup together. The ketchup will dissolve it.

Posted by: cthulhu at March 13, 2016 03:23 PM (EzgxV)

12 Er, do not use aluminium foil and ketchup together. The ketchup will dissolve it.

***

Eew

Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:25 PM (8PbKi)

13 Who are these louts?

Posted by: Ivor Johnson at March 13, 2016 03:26 PM (2hcmo)

14 Wouldn't Chipotle be more appropriate for Evacuation day?

Posted by: Aviator at March 13, 2016 03:26 PM (c7vUv)

15 Back to were in was, I remembered this again.
When I was a young probably 13 or 14 years old I wanted to make a chocolate cake from scratch. In the cake recipe it called for all the usual ingredients including coffee. Now at the time I was not a coffee drinker so if it called for a 1/2 cup or whatever of coffee I didn't realize what it wanted so I put in just the grounds. None of it was realized until it was tried to be eaten. Of course my mother questioned how I made it and informed me it was liquid coffee to be used.

Posted by: Skip at March 13, 2016 03:27 PM (fizMZ)

16 Ah, yes. Drop in for the gun thread, stay for the recipes.

Posted by: Skookumchuk at March 13, 2016 03:28 PM (/WPPJ)

17 Back to were in was, I remembered this again.
When I was a young probably 13 or 14 years old I wanted to make a chocolate cake from scratch. In the cake recipe it called for all the usual ingredients including coffee. Now at the time I was not a coffee drinker so if it called for a 1/2 cup or whatever of coffee I didn't realize what it wanted so I put in just the grounds. None of it was realized until it was tried to be eaten. Of course my mother questioned how I made it and informed me it was liquid coffee to be used.


***


No. Just no.

Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:30 PM (8PbKi)

18 Never liked Irish whisky, strictly a Scotch drinker.

Posted by: Skip at March 13, 2016 03:30 PM (fizMZ)

19 Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:19 PM (8PbKi)

It helps it caramelize and adds some tang and sweetness.

Look, you are going to have to trust me on this one. It sounds stupid but tastes great.

Posted by: CharlieBrown'sDildo at March 13, 2016 03:31 PM (Zu3d9)

20 Posted by: Skip at March 13, 2016 03:27 PM (fizMZ)

--------------------

One thanksgiving as we were serving desert, my father remarked that there was something wrong with the pumpkin pie. I remember thinking, geez dad, lay off already. Then I tried the pie. She had forgotten the sugar.

Posted by: Duke Lowell at March 13, 2016 03:31 PM (kTF2Z)

21 15
Back to were in was, I remembered this again.

When I was a young probably 13 or 14 years old I wanted to make a
chocolate cake from scratch. In the cake recipe it called for all the
usual ingredients including coffee. Now at the time I was not a coffee
drinker so if it called for a 1/2 cup or whatever of coffee I didn't
realize what it wanted so I put in just the grounds. None of it was
realized until it was tried to be eaten. Of course my mother questioned
how I made it and informed me it was liquid coffee to be used.

Posted by: Skip at March 13, 2016 03:27 PM (fizMZ)


When I was a lad, I once was at my grandma's when she was making vanilla icing for a cake and misread the amount to be three tablespoons of vanilla, instead of teaspoons. Unlike the coffee-cake, the results were edible....and actually pretty tasty.

Posted by: cthulhu at March 13, 2016 03:32 PM (EzgxV)

22 It helps it caramelize and adds some tang and sweetness.

Look, you are going to have to trust me on this one. It sounds stupid but tastes great.

***

I'm defnitely going to give it a try. I'll use a disposable cookie sheet.

Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:32 PM (8PbKi)

23 Ah...Evacuation Day...one of the highest of the High Hack Holidays!

Posted by: RedMindBlueState at March 13, 2016 03:32 PM (Q7bO0)

24 Hi everyone.

Last week in the sidebar there was a link to buy the actual KFC seasoning. I tried it out and, yeah, very good. I used the recommended proportion of 4 cups flour, 4 tsp salt, and 2 tbsp seasoning, then deep fried at 350 for about 12-14 minutes.

Good stuff.

Posted by: VA GOP Sucks at March 13, 2016 03:32 PM (16TRA)

25 A food & gun thread mashup, here.

D'ya know that those ketchup condiment packs make great little reactive targets for the outdoor range?

Bang....splat! Grab a few at every fast food purchase, and you'll put 'em to good use.



Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at March 13, 2016 03:33 PM (McRlu)

26 I wish AOS had a way to fave threads. I regularly find myself digging through old threads trying to find something that caught my eye. Recipes are one of those things.

Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:34 PM (8PbKi)

27 Posted by: cthulhu at March 13, 2016 03:23 PM (EzgxV)

And if you add sugar it will explode.

Posted by: CharlieBrown'sDildo at March 13, 2016 03:34 PM (Zu3d9)

28 Rainy and chilly here today. Perfect day for a big pot of soup, but I made a yuuuuuuge pot of marinara sauce yesterday so the stock pot is occupied.

Posted by: Duke Lowell at March 13, 2016 03:34 PM (kTF2Z)

29 You're trolling us with the ketchup cauliflower, right?

Posted by: Lauren at March 13, 2016 03:35 PM (yHNe/)

30 > Now at the time I was not a coffee drinker so if it called for a 1/2 cup or whatever of coffee I didn't realize what it wanted so I put in just the grounds.

Fiber-y and chocolate-y goodness all in one - bonus!

Posted by: all doubt removed at March 13, 2016 03:35 PM (KWGc0)

31 Anyone have any food disaster stories?

I have been a waiter or bartender at numerous life intervals. I'm not very good at it. I try to make up for that with panache. In my first bartending job I'd pour a drink with a huge bring the bottle up and bring it back down motion.

Well, I tried something similar while waitering at a tennis club during a college summer. Serve the plates with verve, I would. Slide them in front of the patrons with great fanfare and a whoosh.

Until the one evening when I placed a plate of veal piccata - piping hot veal piccata, btw - onto the table in front of a quite large woman in a floral print dress. The plate stopped adroitly in place, the veal not so much. It proceeded directly into her lap with loud and attention-drawing results.

Posted by: Bandersnatch at March 13, 2016 03:36 PM (1xUj/)

32 politics thread open

Posted by: m at March 13, 2016 03:37 PM (S/1cF)

33 3 Anyone have any food disaster stories?
Posted by: Skip at March 13, 2016 03:17 PM (fizMZ)

Mostly work related ones. I was a zoo keeper in the bird department. If we had baby flamingos and such to handfeed it could get pretty hectic making their formula from scratch, then feeding them by tube or syringe several times per day. I whacked myself in the face with the pusher on the big food grinder (another gal lost the end of her finger), set the microwave on fire with flaming yams, accidentally in a hurry put a digital food scale in the microwave and fried it, sprayed the ceiling with blender contents. Yes, I'm a dufous, but most of these were because I was literally frantically running around the food prep area trying to get all the babies fed on schedule. My bosses thought it was funny, fortunately.

Posted by: stace at March 13, 2016 03:37 PM (ozZau)

34 My favorite Shepard's pie is topped with sweet potatoes.

Posted by: Lauren at March 13, 2016 03:38 PM (yHNe/)

35 I don't really like corned beef. Unless it's on rye with coleslaw and thousand island. But as a meal with cabbage...I'll pass.

I will take the whiskey though.

I'm making carnitas (for the first time). Hopefully they turn out good. We'll eat them on tortillas with cilantro, red onion, queso fresco and corn salsa. Pinto beans on the side.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at March 13, 2016 03:40 PM (+eR2D)

36 I am a bad Irishman. I hate corned beef...and cabbage.

What's that? Why yes I am Cuban too. So I do love my alcohol and redheads. Too bad the redheads are hard to come by.

Posted by: Tilikum Armored Killer Assault Whale at March 13, 2016 03:40 PM (hVdx9)

37 I have some cauliflower in the fridge. I'll give the ketchup tip a try tomorrow. I will pass it along to my parents as well. They are about to start eating Paleo again, and roasted cauliflower is my dad's favorite.

Posted by: no good deed at March 13, 2016 03:43 PM (GgxVX)

38 Once upon a time, not too long ago, I added "cinnamon" instead of "chili powder" into my chili. It was salvageable.... but don't do that.

Also.. thanks to the COBs for non-political threads. I'm trying to not think too much about politics until November.

Posted by: shibumi who is awaiting SMOD at March 13, 2016 03:44 PM (7FH+T)

39 My favorite Shepard's pie is topped with sweet potatoes.

Posted by: Lauren


I've taken to using cornbread mix on top. It's a leetle hard to spread out but I chill the filling before assembling it.

You can get a spectacular browning on it if you're careful.

Posted by: weft cut-loop at March 13, 2016 03:45 PM (A/3fN)

40 You're trolling us with the ketchup cauliflower, right?

Posted by: Lauren at March 13, 2016 03:35 PM (yHNe/)

Nope!

Seriously....it tastes great. I started making it that way to get the sniveling little brats to eat their vegetables. I discovered to my horror that it actually tasted quite good.

Posted by: CharlieBrown'sDildo at March 13, 2016 03:45 PM (Zu3d9)

41 test

Posted by: SGT York at March 13, 2016 03:45 PM (fD3MM)

42 There was a thing in my family called Aunt Doris Style Onions, presumably because there was once an Aunt Doris.

Anyway, it was pretty much those little white onions baked with ketchup on top. I quite loved it as a kid.

Posted by: Bandersnatch at March 13, 2016 03:46 PM (1xUj/)

43 Celebrating St Pat's this evening with family. Corned beef the normal way but scalloped cabbage and baked potato casserole. Picky 20 year olds attending who don't appreciate the boiled cabbage and spuds. Warm, freshly made rye bread with lots of butter.
Kilkenny beer is fabulous. Tough to find here. Originally tried it in Kilkenny. Only other place I had it was at Disney World.

Posted by: neverenoughcaffeine at March 13, 2016 03:47 PM (jRwp+)

44 The cauliflower recipe you can use a slip mat to line the baking sheet.

Posted by: CaliGirl at March 13, 2016 03:49 PM (egOGm)

45 As an irish guy -- I'll be honest here... Irish food... leaves a lot to be desired.

It's filling and fine enough when you're drinking I guess.

But cabbage is not really my thing, and corned beef? Eh. Done right its fine, but it's rarely done right.

But Guinness is my favorite drink AND my favorite food, so there you go.

Posted by: Harry Paratestes at March 13, 2016 03:50 PM (AkOaV)

46 Posted by: Bandersnatch at March 13, 2016 03:36 PM (1xUj/)

That's not a disaster....that's a masterpiece!

Posted by: CharlieBrown'sDildo at March 13, 2016 03:51 PM (Zu3d9)

47 I love me some corned beef. Thanks for that.

Best summer sammich evver?

Corned beef on rye with coleslaw, swiss & russian. Cold. Do NOT toast it!

Posted by: Chi at March 13, 2016 03:51 PM (yvjkM)

48 Danger girl,
The guys in my shop make that all the time. We did carnitas for our work party. We cooked ten pigs that way.
Your toppings sound much better. They just top it with pico del Gallo

Posted by: CaliGirl at March 13, 2016 03:53 PM (egOGm)

49 Until the one evening when I placed a plate of veal piccata - piping hot veal piccata, btw - onto the table in front of a quite large woman in a floral print dress. The plate stopped adroitly in place, the veal not so much. It proceeded directly into her lap with loud and attention-drawing results.

***

hehehehehehe

Posted by: Niedermeyer's Dead Horse at March 13, 2016 03:54 PM (8PbKi)

50 Food disasters, hmmmm....

Made pumpkin cake for a family event and it tasted metallic. My brother (a chef) told me it was caused by baking powder gone bad.

One Thanksgiving we spent in a rental house to be near family. The oven temp settings were off, by a lot; it was too hot. Right after we took the turkey out it collapsed - just slipped off its bones. Wildest thing to witness. Fortunately, it tasted great.

I've burnt things (forgotten the last tray of cookies) and done all sorts of splatters with open blenders, that sort of thing

Posted by: Lizzy at March 13, 2016 03:54 PM (NOIQH)

51 My home town had a big Irish population that influenced the rest of us. Corned beef and cabbage was just called a boiled dinner. It was a rather frequent meal since it was inexpensive and easy to prepare. Loved it as a small child and like it even more now. I have to watch the carbs these days so we use more cabbage and carrots in the recipe than spuds and I limit myself to one corned beef sandwich. Dabs of good German mustard on everything really works (along with the obligatory butter, salt and pepper).

Posted by: JTB at March 13, 2016 03:55 PM (FvdPb)

52 I'm mostly Irish and I love to eat and cook corned beef and cabbage with various tools, like the pressure cooker or the pellet grill. I happen to have a cauliflower cooling its heels in my fridge and I may give that goofy recipe a try tonight.

Posted by: stace at March 13, 2016 03:58 PM (ozZau)

53 OH, cooking disasters --

Once my girlfriend somehow forgot an entire chicken was in the oven. I have no idea how.

For like 2 weeks. (we didn't cook a lot at the time)

Went to preheat the oven to make something else.

Holy shit, was that a horrible smell / sight / everything.

Posted by: Harry Paratestes at March 13, 2016 03:59 PM (AkOaV)

54 I'm currently having spaghetti squash with a creamy mushroom and bacon sauce. The sauce is delicious and the stringy squash is... inoffensive. Yeah, I'm lo-carbing it. I could snarf down a plate of real pasta in the blink of an eye and work on beaming up the next batch in seconds, but I can guarantee you I will not want more squash, so victory!

Is there such a thing as lo-carb pasta?

Posted by: All Hail Eris, Literate Savage at March 13, 2016 04:01 PM (jR7Wy)

55 Last week in the sidebar there was a link to buy the actual KFC seasoning.

Posted by: VA GOP Sucks at March 13, 2016 03:32 PM (16TRA)


I couldn't find actual ingredients listed, so no go for me.

politics thread open

Posted by: m at March 13, 2016 03:37 PM (S/1cF)


Oh, Hells No.

Posted by: Merovign, Dark Lord of the Sith at March 13, 2016 04:03 PM (bLnSU)

56 38 Once upon a time, not too long ago, I added "cinnamon" instead of "chili powder" into my chili. It was salvageable.... but don't do that.

My Dad did something like that when he attempted to make dinner when my youngest brother was born. Knew he was supposed to sprinkle some reddish looking stuff on the scalloped potatoes (gave him much props for even trying that) but used cinnamon instead of paprika. Bunch of little kids sitting at the table making eww faces at each other. "Awww, just don't eat the top."

Posted by: random lurker at March 13, 2016 04:04 PM (xTAPL)

57 Is there such a thing as lo-carb pasta?

Posted by: All Hail Eris, Literate Savage at March 13, 2016 04:01 PM (jR7Wy)

Yes....it's called spaghetti squash.

Posted by: CharlieBrown'sDildo at March 13, 2016 04:05 PM (Zu3d9)

58 I am told that back in County Monaghan, they would put a dram of whiskey in their morning oatmeal. Kind of like this:

http://preview.tinyurl.com/jqfk9vl

Not too bad at all.

Posted by: Skookumchuk at March 13, 2016 04:05 PM (/WPPJ)

59 Ugh - ate so much corned beef yesterday I don't even want to see a pic.

Gonna be leftovers Tuesday - might have to look for hash recipes.

Posted by: DaveA at March 13, 2016 04:07 PM (DL2i+)

60 Is there such a thing as lo-carb pasta?

Posted by: All Hail Eris, Literate Savage at March 13, 2016 04:01 PM (jR7Wy)


I think Heartland is somewhat-reduced with increased protein.

Shirataki noodles, which can be a little hard to find and are a little weird, are zero carbs, and zero calories. They're made with a yam that basically is indigestible.

The noodles come packed in liquid and are a little like soft rice ramen noodles.

Posted by: Merovign, Dark Lord of the Sith at March 13, 2016 04:07 PM (bLnSU)

61 If you want real Irish food, you're going to need my grandma's apple cake recipe. Let me go get it and transcribe it.

Posted by: Lauren at March 13, 2016 04:10 PM (yHNe/)

62 Anyone have any food disaster stories

I slipped unloading the grease from a deep fryer. Permanent bald spot on my calf.

Posted by: DaveA at March 13, 2016 04:11 PM (DL2i+)

63 Last week in the sidebar there was a link to buy the
actual KFC seasoning. I tried it out and, yeah, very good. I used the
recommended proportion of 4 cups flour, 4 tsp salt, and 2 tbsp
seasoning, then deep fried at 350 for about 12-14 minutes.



Good stuff.

Posted by: VA GOP Sucks at March 13, 2016 03:32 PM (16TRA)

===========
I was waiting for a report. Thanks!

Posted by: mrp at March 13, 2016 04:12 PM (JBggj)

64 Th

Posted by: Lilly Wachowski at March 13, 2016 04:12 PM (B0X2V)

65 I took the pressure cooker relief valve off a little early and blew pinto beans all over the ceiling. It was hell to scrape off, but there were still enough beans left for supper.

Posted by: huerfano at March 13, 2016 04:13 PM (NSb9d)

66 Don't microwave corned beef, it'll get tough.

Posted by: DaveA at March 13, 2016 04:14 PM (DL2i+)

67 Oh, I love corned beef hash.

When I lived in Germany I would drive around looking for diners. What kind of country doesn't have diners? Anyway, the time came to leave the country and I was supposed to meet my wife at friends' house, friends who were quite wealthy.

And I was late. Like inexcusably late. So the wife says, "too bad, we had corned beef hash and you missed it".

It didn't even occur to me to question where the friends had got it. Rich people get nicer things than you and I. I sulked, I moped, I pouted.

She kept it up for two weeks before she told me there had been no corned beef hash. It was the best punking she ever pulled on me.

Posted by: Bandersnatch at March 13, 2016 04:14 PM (1xUj/)

68 to need my grandma's apple cake recipe.

Mom had MIL grandma write hers down twice and actually watched her make them. Still not as good.

Posted by: DaveA at March 13, 2016 04:16 PM (DL2i+)

69
Baked salmon and stuffed portabelos for dinner tonight...

Gonna be Duluth for SPD, will have to see if I can find an Irish pigout 'cause I want corned beef AND bangers and mash AND shepherds pie...

Posted by: In Vino Veritits at March 13, 2016 04:17 PM (SEFXb)

70 ok here we go:

3 cups fresh apples, chopped
2 cups sugar
2 eggs whole
1 cup nuts (I think grandma usually did walnuts)
1 1/2 cup Wesson oil
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
3 cups sifted flour

Now here's the mystery. There are no other instructions besides bake at 350. So use your baking skills to bring this together, I guess.

Frosting:

2 cups light brown sugar
2 egg whites
3 tablespoons white Karo

Again no further instruction given. I'm guessing you bring this all to a syrup but...it's an adventure!

Posted by: Lauren at March 13, 2016 04:18 PM (yHNe/)

71 Shirataki noodles, which can be a little hard to find and are a little weird, are zero carbs, and zero calories. They're made with a yam that basically is indigestible.
Posted by: Merovign, Dark Lord of the Sith at March 13, 2016 04:07 PM (bLnSU)

---
Interesting! And slightly disturbing!

I have many Asian groceries in my area. Perhaps if I ask sotto voce they'll take me to the back of the store, behind the butcher shop, where the bear paw and the flying lizard cages are.

Posted by: All Hail Eris, Literate Savage at March 13, 2016 04:19 PM (jR7Wy)

72 Stumbled across this earlier in the week while looking for new recipes.
I really hate progressives who want us to live the 3rd world lifestyle.

http://preview.tinyurl.com/zc7ql2n

Posted by: Lizzy at March 13, 2016 04:20 PM (NOIQH)

73 Frosting:

2 cups light brown sugar
2 egg whites
3 tablespoons white Karo

Again no further instruction given. I'm guessing you bring this all to a syrup but...it's an adventure!



For frosting I'd expect you to whip the egg whites (possible with the sugar, not sure if they'll whip with sugar in them) and fold in the syrup.

Posted by: Bandersnatch at March 13, 2016 04:20 PM (1xUj/)

74 Lauren, 70. Hmm. OK, we shall see.

Posted by: Skookumchuk at March 13, 2016 04:21 PM (/WPPJ)

75 I overflowed a blackberry cobbler (forgot to put a cookie sheet under it) in my mother-in-law's brand new oven. I was horrified, but she took it in stride.

Posted by: no good deed at March 13, 2016 04:22 PM (GgxVX)

76

Baking powder can go bad?

Posted by: In Vino Veritits at March 13, 2016 04:22 PM (SEFXb)

77 Yeah if your baking powder is too old it won't react much and everything will be flat.

Posted by: Lauren at March 13, 2016 04:23 PM (yHNe/)

78

Anyone tried the turkey pastrami mystery meat stuff? It appears to be compressed dark meat scraps...

Posted by: In Vino Veritits at March 13, 2016 04:24 PM (SEFXb)

79 "frosting I'd expect you to whip the egg whites (possible with the sugar, not sure if they'll whip with sugar in them) and fold in the syrup."

That sounds like it could work.

Also, I find my grandmother's brand loyalty adorable.

Posted by: Lauren at March 13, 2016 04:25 PM (yHNe/)

80 Evacuation Day and St. Patrick's Day coincide this year?

Brings back memories of a bunch of fellow drunken boghoppers evacuating what's left of their Irish 7-course meals (a boiled potato and a six-pack).



Posted by: Zombie Ted Kennedy at March 13, 2016 04:26 PM (bIhmV)

81 Evacuation Day and St. Patrick's Day coincide this year?


Every year. It's Boston's way of giving union goons St. Paddy's Day off.

Posted by: Bandersnatch at March 13, 2016 04:27 PM (1xUj/)

82 >>>Anyone have any food disaster stories<<<

One year the company handed out fresh Christmas turkeys to all employees on a Friday. Most folks took their turkeys to their vehicles almost immediately, but I was too busy at the time and instead shoved the 20lbs boxed bird under my desk. It wasn't until Tuesday of the following week that I realized what I had done.

Posted by: Fritz at March 13, 2016 04:30 PM (37OkS)

83 kitchen disaster... not sure if there was wine involved... putting picante instead of tomatoes in spaghetti sauce, and tasting and tasting and not being able to figure out wtf is wrong, until you go to the trash and see the empty jar of picante. horrible.

Posted by: spypeach at March 13, 2016 04:30 PM (nyYhO)

84 I think the worst part of the time change is getting meals and hunger synchronized again.

Posted by: Skip at March 13, 2016 04:33 PM (fizMZ)

85 Seems like I've been cooking for the freezer all weekend. Made chicken cordon bleu, and chicken smothered in creme mushroom soup with garlic, white pepper and swiss cheese. Made meatballs this am and need to finish the lasagna. Grandson will be here in a couple weeks and that is his favorite.

Posted by: Infidel at March 13, 2016 04:34 PM (PgvAp)

86 Frosting:

2 cups light brown sugar
2 egg whites
3 tablespoons white Karo

Again no further instruction given. I'm guessing you bring this all to a syrup but...it's an adventure!
Posted by: Lauren at March 13, 2016 04:18 PM (yHNe/)

Lauren, this sounds like it would maybe be a boiled frosting, sometimes called Seven Minute Frosting. Did it have a marshmallow-like consistency when it was on the cake? For this, you would put all the ingredients in the top of a double boiler (usually with a couple teaspoons of water), then set over boiling water (in the bottom of the double boiler) and beat for 7 minutes while it cooks.

Posted by: bluebell at March 13, 2016 04:36 PM (2WwbN)

87

WHATEVER YOU DO, DON'T THINK YOU CAN SUBSTITUTE VINEGAR + BAKING SODA FOR YEAST.

Posted by: MIRROR UNIVERSE SCHOOL LUNCH LADY at March 13, 2016 04:36 PM (SEFXb)

88 Anyone here ever make their own pastrami out of corned beef..I want to give it a try.

Posted by: Mimzey at March 13, 2016 04:36 PM (aRUb8)

89 That photo looks good

Posted by: Misanthropic Humanitarian at March 13, 2016 04:37 PM (4MiJd)

90 '88 Anyone here ever make their own pastrami out of corned beef..I want to give it a try.'

DITTO. Lets talk about making corned beef and pastrami...

Posted by: In Vino Veritits at March 13, 2016 04:38 PM (SEFXb)

91 It's not traditional but I've gotten rather specific about corned beef sandwiches. Caraway rye bread or pumpernickel, home made, a schmeer of butter, plenty of German mustard, corned beef sliced no more than 1/4 inch thick piled high, and topped with copious amounts of well drained sauerkraut. Drink Guinness Stout with it.

Damn! Now I'm hungry and the corned beef won't be cooked until tomorrow. SIGH!

Posted by: JTB at March 13, 2016 04:41 PM (FvdPb)

92 Thanks for reminding me. There maywood market has corn beef and cabbage every year

Posted by: Nevergiveup at March 13, 2016 04:43 PM (DUoqb)

93 Oh thanks bluebell! It was sort of between a custard and an icing. I remember her talking about a 7 Minute Frosting before though so I bet you're right!

Posted by: Lauren at March 13, 2016 04:43 PM (yHNe/)

94 Lauren, I've only made 7 minute frosting a couple of times but as I recall it's kind of squooshy, not firm like chocolate icing would be, so if that's the way you remember it, it's probably the way to do it.

Posted by: bluebell at March 13, 2016 04:48 PM (2WwbN)

95 I've never loved corned beef as a main course, but I LOVE corned beef hash. So I make the ingredients just to make the hash.

Posted by: Scout at March 13, 2016 04:48 PM (fCWi3)

96 I like Saint Pats leftovers as much as Thanksgiving....oh the sammiches

Posted by: Clarney at March 13, 2016 04:50 PM (dgO4h)

97 I am baking bunches o' cookies.

Our church is delivering sandwiches (and flood buckets) to some flooded neighborhoods and I'm making cookies to go along.





Which kind of cookies float best?

Posted by: Mama AJ at March 13, 2016 04:51 PM (nXeSu)

98 So.. corned beef.. in the oven or boiled?

Posted by: Chi-Town Jerry at March 13, 2016 04:51 PM (UpGcq)

99 Boiled with cabbage.

Posted by: Bandersnatch at March 13, 2016 04:52 PM (1xUj/)

100 My family, despite being of mostly Irish heritage (on both sides), will not eat most of the "traditional" St. Paddy's Day dinner. Which actually is fine with me, because I am not a corned beef fan. So, in spite of the fact that we have an actual Patrick in our family, our only concession is Irish soda bread. They won't even let me put raisins in it. When my kids were little, I used to make them green pancakes for breakfast.

Posted by: bluebell at March 13, 2016 04:53 PM (2WwbN)

101 I want to try making corned beef in a pot or slow cooker - does a package of seasoning usually come with the brisket?

Posted by: Weasel at March 13, 2016 04:54 PM (e3bId)

102 Boiled in Guinnes & water, with an onion

Posted by: Clarney at March 13, 2016 04:55 PM (dgO4h)

103 Which kind of cookies float best?
Posted by: Mama AJ at March 13, 2016 04:51 PM (nXeSu)
----
Haystacks.

Posted by: All Hail Eris, Literate Savage at March 13, 2016 04:57 PM (jR7Wy)

104 >>Which kind of cookies float best?

Rice krispie treats?


Posted by: Lizzy at March 13, 2016 04:59 PM (NOIQH)

105 Haystacks.
Posted by: All Hail Eris,



Is that a boobeh reference?

Posted by: Bandersnatch at March 13, 2016 05:00 PM (1xUj/)

106 Yeah we never did the traditional St Patrick's day meal either. In fact I don't think my grandparents ever made corned beef. I'm making a stew.

Posted by: Lauren at March 13, 2016 05:00 PM (yHNe/)

107 How do you corner a beef?

Posted by: Nevergiveup at March 13, 2016 05:08 PM (DUoqb)

108 In honor of St Patrick's Day here is my latest favorite recipe for Irish Soda Bread. It's basically a quick biscuit recipe with a few added ingredients and some extra buttermilk.

Irish Soda Bread Muffins

Mix together:
2 Cups Flour
1 1/2 tsp Salt
1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 TBSP Sugar
1 TBSP Caraway Seeds
1/2 Cup Golden Raisins
1/2 Cup Currants

Work into the dry mix:
3-4 TBSP softened Butter or Oil or Shortening

Quickly stir in:
1 1/4 Cup Buttermilk (more or less)

Fill greased muffin pans and bake at 350F 20-25 minutes, until almost done. Then increase the heat to 400 for the last 5 minutes.

This makes 12 regular size muffins. It could also be made in a round pan and cut into wedges. That would probably need to cook a little longer.

You can vary this by using black raisins or dried cranberries for all or part of the fruit.

For a gluten free version I found that Bob's Red Mill's "Gluten Free All Purpose Baking Flour" and Betty Crocker's "All Purpose Gluten Free Rice Flour Blend" mixed half and half worked very well.

Posted by: Shamrock at March 13, 2016 05:26 PM (5a8XA)

109 Rootbeer float cookies would be sort of mean, mama AJ. Waiting to see how my aunt and uncle fare. The rivers don't crest until Tuesday where they are.

Posted by: no good deed at March 13, 2016 05:38 PM (GgxVX)

110
I have many Asian groceries in my area. Perhaps if I ask sotto voce they'll take me to the back of the store, behind the butcher shop, where the bear paw and the flying lizard cages are.

Posted by: All Hail Eris


9 times out of ten it's next to the fresh-packed tofu.

Posted by: weft cut-loop at March 13, 2016 06:01 PM (A/3fN)

111 I want to try making corned beef in a pot or slow cooker - does a package of seasoning usually come with the brisket?

Posted by: Weasel


Yes, if it says corned beef on the package. If not, it's easy to mix up yourself.

Posted by: weft cut-loop at March 13, 2016 06:03 PM (A/3fN)

112 I would have a Guiness, but we don't have any, and it's Oklahoma on Sunday, so I can't get any. Tecate it is, then.

I'm not Irish, but my wife and in-laws certainly are. So, I checked out the article on Chicago Irish bars. Never went to any of the bars listed, and none of the Irish bars we went to were on the list.

Of course, we moved away over twenty years ago. Lot of changes since then.

Posted by: mindful webworker - blarney stoner at March 13, 2016 06:11 PM (5a8XA)

113 DITTO. Lets talk about making corned beef and pastrami...

Posted by: In Vino Veritits at March 13, 2016 04:38 PM (SEFXb)

So far, I've got a long smoke at about 225..a lot of pepper, etc rub, and a period of steaming. Gonna have to refine that, i guess.

Posted by: Mimzey at March 13, 2016 06:38 PM (aRUb8)

114 I have many Asian groceries in my area. Perhaps if I ask sotto voce they'll take me to the back of the store, behind the butcher shop, where the bear paw and the flying lizard cages are.
Posted by: All Hail Eris, Literate Savage at March 13, 2016 04:19 PM (jR7Wy)

I tried them about 6 months ago (like weft cut-loop says, you can find them in regular grocery stores now by the fresh tofu). I did not become a fan. Perhaps my mistake was eating it with Italian spaghetti sauce rather than pad thai or something like it. First of all you have to rinse it very thoroughly - it's got this weird, slightly offputting smell when you cut open the bag. Rinsing will get rid of it - but I found the noodles very difficult to bite through, which made me glad i was eating alone.

If you are looking for low-cal, low carb substitutes for pasta I recommend either making cauliflower "rice" with a food processor or chopper or buying a little widget at Walgreen's (I can't remember what it's called) that lets you make "noodles" out of zucchini and summer squash. There's also spaghetti squash . I find all of those substitutes much better than Shirataki noodles,

Posted by: Donna&&&&V (a white) (whitely brandishing ampersand privilege ) at March 13, 2016 06:53 PM (P8951)

115 So, a slight OT:

According to Insty, they found two Hellfire missiles in an Air Serbia airliner going from Beirut to Belgrade. The missiles were in a crate going to Portland, OR.

http://tinyurl.com/hznzhpn

Posted by: Skookumchuk at March 13, 2016 07:00 PM (/WPPJ)

116 Yeah we never did the traditional St Patrick's day meal either. In fact I don't think my grandparents ever made corned beef. I'm making a stew.

Posted by: Lauren at March 13, 2016 05:00 PM (yHNe/)

We didn't either, but we were deadly serious about wearing green to avoid being pinched. We kids even had to wear something green to bed the night before, or else a sib would start the pinching in the AM.

We had a restaurant party for my Irish daddy's 70th b-day, which is near St Patty's day. They did a lamb stew. I think a mutton stew might be even more authentic if you could get it, but I'm just assuming that.

Posted by: stace at March 13, 2016 07:01 PM (ozZau)

117 I've taken to using cornbread mix on top. It's a leetle hard to spread out but I chill the filling before assembling it.

You can get a spectacular browning on it if you're careful.
Posted by: weft cut-loop at March 13, 2016 03:45 PM (A/3fN)


Corn pone. (nom-nom)

Posted by: Kindltot at March 13, 2016 07:02 PM (q2o38)

118 I've smoked a corned beef brisket, and it was great that way, but I haven't done the whole pastrami process.

Another little thing I like to do with corned beef that I boiled or pressure cooked is to run it under the broiler for a few to crisp up the top. It's not necessary, but it adds a bit to the appeal.

Posted by: stace at March 13, 2016 07:07 PM (ozZau)

119 Another little thing I like to do with corned beef
that I boiled or pressure cooked is to run it under the broiler for a
few to crisp up the top. It's not necessary, but it adds a bit to the
appeal.

Posted by: stace at March 13, 2016 07:07 PM (ozZau)

That sounds great stace! I can see the broiler being the way to go for the crisp top after steaming.This will be my first time trying to make pastrami.

Posted by: Mimzey at March 13, 2016 07:12 PM (aRUb8)

120 Again no further instruction given. I'm guessing you bring this all to a syrup but...it's an adventure!
Posted by: Lauren at March 13, 2016 04:18 PM (yHNe/)


Lauren, sift your flour and seasoning, toss the apples in it, set it aside.
Cream the oil and sugar, and add eggs one at a time in the mixer
Mix in the rest of the wet stuff on top of the eggs
mix the flour and apples to the wets, scraping down the sides while beating

Don't overbeat.

If it comes out tough, try lower temperature, or less beating of the batter, or use cake flour instead of all-purpose.

The fosting I have no idea.

Posted by: Kindltot at March 13, 2016 07:16 PM (q2o38)

121 I can hardly wait for St. Patricks Day. It is the day after Mrs. E's birfday so we will celebrate both at the same time. Of course the meal will be Wednesday same as pictured above. Then later in the month I will take Mrs. E out to Wasabi for her birfday.

Posted by: Eromero at March 13, 2016 07:21 PM (zLDYs)

122 114 a little widget at Walgreen's (I can't remember what it's called) that lets you make "noodles" out of zucchini and summer squash.
Posted by: Donna&&&&V (a white) (whitely brandishing ampersand privilege ) at March 13, 2016 06:53 PM (P8951)


Spiral slicer? Have one, haven't taken it out of the box yet. Somehow having "pasta" made from squash is more appealing when it's a dream rather than something you could actually make.

Posted by: Splunge at March 13, 2016 07:30 PM (iMxBJ)

123 This will be my first time trying to make pastrami.
Posted by: Mimzey at March 13, 2016 07:12 PM (aRUb

I don't know anything about real pastrami, but with that low smoke and rub, the end product is bound to be drool worthy!

Posted by: stace at March 13, 2016 07:34 PM (ozZau)

124 As to whiskey , Powers : You've had the rest , now have the best .

Posted by: jay hoenemeyer at March 13, 2016 07:42 PM (uvj0z)

125 IRISH COFFEE CAKE

Step one. Several days ahead of making cake measure the capacity of your bundt cake pan

Step two. Purchase one box white cake mix.

Step three. In a covered container place enough ground coffee to make the number of cups the bundt pan holds. Then add the same amount of a medium quality Irish whisky that the box recipe calls for in water, plus 1/4 cup whiskey. Let the whiskey sit on the coffee grounds for several days to absorb coffee flavor. .

Step four. Drain the amount of coffee flavored whiskey called for one the box plus 2 TBS and prepare cake mix according to package instructions substituting coffee flavored whisky for the water. A dash of coffee flavored extract is optional. Bake and cool per box instructions and unmold on serving plate.

Step five. Glaze cake with mixture of heavy cream and confectioners sugar. Sprinkle glazed cake with green decorators sugar (optional)

Step six. Place whisky soaked coffee in drip style machine and brew 19 -12 cup pot of coffee.

Step seven. Serve slice of cake with cup of coffee after garnishing each with generous amount of whipped cream.

Posted by: NC Mountainl Girl at March 13, 2016 07:55 PM (kAoP5)

126 You guys know about as much about Saint Patrick's Day As I know about Sumerian contraceptives.

Posted by: IsMishe at March 13, 2016 07:56 PM (2WiEX)

127 126
You guys know about as much about Saint Patrick's Day As I know about Sumerian contraceptives.

Posted by: IsMishe at March 13, 2016 07:56 PM (2WiEX)

Being Irish, I know quite a bit of things about St.Patrick's Day.I know..at least in "old" Irish Lore, that St.Patrick was very tall and wore curly toed shoes. He had a hat and "Playful Elf-ish" ears. He was know to sell frozen peas, and other vegetables.Later he started canning vegetables too.

Posted by: DeClan Leperrcan at March 13, 2016 08:10 PM (aRUb8)

128 "We didn't either, but we were deadly serious about wearing green to avoid being pinched. "

Oh definitely!

Posted by: Lauren at March 13, 2016 08:11 PM (yHNe/)

129 I was with parents on Dingle (Kirkwall maybe?). Ma was hammered with a sore throat. We ducked into a pub, got her an irish coffee and I swear she was completely recovered the next morn. I think they had leprachans under the bar worjing some magic. Great excuse to drink, as well.

Posted by: Hmitchell3rd at March 13, 2016 08:52 PM (G0t7U)

130 Dingle town was the place, Kirkwall is in the Orkney Islands, Scotland. Another beautiful place, harder to access, but worth a trip.

Posted by: Hmitchell3rd at March 13, 2016 08:57 PM (G0t7U)

131 126 You guys know about as much about Saint Patrick's Day As I know about Sumerian contraceptives.
Posted by: IsMishe at March 13, 2016 07:56 PM (2WiEX)

I know a lot more about how my family and community observe St Patrick''s Day than you know about Sumerian contraceptives.

Posted by: stace at March 13, 2016 09:09 PM (ozZau)

132 Artisinal'ette,

You said about the Creamy Roasted Garlic Potato Soup, "I wasn't sure about the Herb de Provence as the main herbal flavor,
it's not one of my favorite herb blends, but it was a perfect balance of
perfume."

Maybe this is why it is not your favorite herb blends. From the Wiki:

"...the famous mixtures of herbes de Provence... were unknown to my
Provenšal grandmothers, who used, individually and with discernment,
thyme, rosemary and savory gathered in the countryside."

The commercial blends sometimes include lavender, which was not traditionally used in the traditional cooking of the region.

I am allergic to lavender, so I would need to use grandmotherly discernment instead of a commercial mixture.

Thanks for the recipes.


Posted by: KT at March 13, 2016 09:47 PM (qahv/)

133 Incidentally, if anybody tries growing a big cabbage like the one shown in yesterday's Garden Thread, you can sometimes get 4 additional mini-cabbages by cutting a cross into the top of the stem after removing the main cabbage head. Cut the cross about an inch deep. Leave the outer leaves in place as shown in the photo.

Posted by: KT at March 13, 2016 09:52 PM (qahv/)

134 Posted by: Splunge at March 13, 2016 07:30 PM (iMxBJ)

It's not bad at all, Splunge. I prefer real pasta, but am watching my carbs. It's an acceptable substitute.

At Whole Foods they are selling "paleo diet" containers of zucchini spirals and cauliflower "rice" for $5.00 a bowl, which is a ridiculous amount to pay for the convenience. Much, much cheaper to use that spiral thingamabob to make your own.

Posted by: Donna&&&&V (a white) (whitely brandishing ampersand privilege ) at March 13, 2016 10:00 PM (P8951)

135 Didn't see colcannon in that list. Equal parts mashed potatoes, and cooked cabbage, stick of butter, some green onion and bacon....Mix all together.. Irish heaven : )

Posted by: marine43 at March 13, 2016 10:13 PM (/Y6iD)

136 I've made my own pastrami several times using the recipe from Amazing Ribs and it's absolutely fabulous. I like to smoke them in bulk when corned beef briskets are on sale, then I vacuum seal and freeze. It's great to have a few of those babies on hand!

Posted by: RAB at March 13, 2016 10:25 PM (Ik1Yy)

137 test

Posted by: Lamont Cranston at March 16, 2016 05:21 PM (Rtyzj)

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