1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

I already ate too much corned beef

Discussion in 'Food and Drink' started by Jay, Mar 15, 2015.

  1. Jay

    Jay No soup for you Founding Member

    Several rounds of corned beef and cabbage, as well as a few Reubens.

    And it's only March 15th!
     
  2. Toothpick

    Toothpick #2 since day #1 Founding Member

    My favorite thing about St. Pats day!
    Used to be the booze, but I went and aged a few years.

    I can eat corned beef and cabbage year round.
     
  3. MattS

    MattS Founding Member

    Right there with you, love me some cb and cabbage, along with the red spuds too. Need to find a nice mustard this year.
     
  4. MotoMike

    MotoMike Founding Member

    Beware the Ides' Of March!
     
  5. Jim

    Jim Old Curmudgeon Founding Member

    Got my three Corned Beefs in the fresh water soak.. hoping for some leftovers for hash this year.
     
  6. MattS, I am a recent convert to Raye's Mustard from Maine. Their Down East Schooner is an excellent yellow mustard.

    Jim, as good as Corned Beef is, it's just a step or two away from becoming Pastrami. :) Just sayin. -Doug
     
  7. butch

    butch Founding Member

    im going to have to grab a bunch and keep it on hand when the sale price hits
     
  8. MotoMike

    MotoMike Founding Member

    Jim
    does your home brew mustard make an appearnce when the corned beef hits the plate?
     
  9. Toothpick

    Toothpick #2 since day #1 Founding Member

    Speaking of home brewed mustard....I was at my brothers house today and he made up a sauce of mustard, ranch dressing and 2 shots of tobasco sauce. It wasn't that bad. We dipped fish sticks in it.

    anyway, Carry on!
     
  10. Jim

    Jim Old Curmudgeon Founding Member

    Indeed it will Mike, I am up to version VI and have made some break throughs in regards to heat. I almost killed a large group of civilians with Version IV a few weeks ago,

    I plan on a comprehensive post at some point.
     
  11. butch

    butch Founding Member

    will be looking foword to that. im the only one in the house that eats the stuff so i can make it how ever i want
     
  12. Jay

    Jay No soup for you Founding Member

    Stomach troubles have hit my annual corned beef fest in a major way. Can't wait until I break out the remainders from the fridge, but it won't be today.
     
  13. Jim

    Jim Old Curmudgeon Founding Member

    20150317_065909(0).jpg

    Got my Dad's Irish flag up this morning and had a treat for breakfast
     
    Last edited: Mar 18, 2015
  14. Toothpick

    Toothpick #2 since day #1 Founding Member

  15. MattS

    MattS Founding Member

    Usually just my wife and I eating corned beef....this year my three gremlins (6,4,2) decided they liked it and inhaled the whole roast. No hash this year....

    My lovely wife did all the work and cooked corned beef, spuds, soda bread (great with honey butter) and topped it off with Leprechaun Key Lime Pie.
     
  16. Home-cured corned beef cooked sous-vide made for some tasty eatings last night. We also made Guinness ice cream that came out really well. My wife even made a float with a pint of Guinness and the ice cream dropped in - awesome. Tonight - reubens.
     
  17. Christopher

    Christopher Founding Member


    How did you make the Guinness ice cream, If you don't mind telling me? :)
     
  18. Jim

    Jim Old Curmudgeon Founding Member

    Now you are just showing off!

    Leftovers for me tonight- I was blissfully unencumbered with company.
     
  19. I use David Lebovitz's book "The Perfect Scoop", which is a must-have item. Not a single bad recipe in there if you like making your own ice cream and accompaniments. It is basically a milk-chocolate ice cream with Guinness stirred in at the end. I suggest using the bottled Guinness which has more bitterness than the pub cans.
     
  20. Jay

    Jay No soup for you Founding Member

     

Share This Page