Monday, March 17, 2008

Happy St Pat's

happiness is discovering corned beef only takes 40 minutes in a pressure cooker and comes out incredibly tender...

I promise to post some pictures of the weekend as soon as I get off my backside and download them...

10 Comments:

At 4:20 AM, Blogger How do we know said...

will look out for You can't take it with you.

how have u been?

 
At 8:01 AM, Blogger /t. said...

happy
tuesday
before easter

/t.

 
At 12:01 PM, Blogger SagaciousHillbilly said...

Just don't putthe cabbage in with it. It'll get too muchy.
When the corned beef is done, depressurize and then simmer for 1/2 hr. with the cabbage.
Mmmmm mmmm good.

Good post below. I like to watch old "Rawhide" shows for the same reason. It's always a moral story. . . plus, it's men being men.

 
At 2:13 PM, Blogger Die Muräne said...

damn! I missed it! can't believe...

 
At 3:16 PM, Blogger Indigo said...

Damn.... I had to work and process a bunch of useless junkie bums for pretrial release. But I felt like dancing an Irish jig when I got those two warrants served! Hee hee :)

 
At 5:34 PM, Blogger foam said...

i don't know if i've ever had corned beef ..
probably have, but can't remember ..

 
At 2:53 AM, Blogger Little Lamb said...

Yes, happy Wednesday before Easter.

 
At 3:06 PM, Blogger Pink said...

Oh Man!!!

Corned beef!

Pastrami!!!

I'm hungry.

How do I make corned beef Phos? Tell Pink Tell her!
xx
pinks

 
At 5:36 AM, Blogger The Phosgene Kid said...

Pink: buy the corned beef brisket at the market. Wash it off to remove any brine, place it in your pressure cooker. Add water 'til the cooker is half full - read the safety instructions for the cooker, then add 21 peppercorns and a couple bay leaves. Seal the cooker and cook for 45 minutes. Be sure to slice the meat against the grain. If you don't have a pressure cooker, place the meat in a heavy pot with a tight fitting lid. Add the water and spices, cover and simmer on the cook top for about two hours.

 
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