//Hello Carol,//

on *14.03.24* at *16:29:30* You wrote in area *COOKING*
to *Dave Drum* about *"Re: Reduced salt"*.

Why Corned beef briskets on sale?

Title: Corned Beef Brisket with Stir-Fried Cabbage
Categories: Beef, Main dish
Yield: 10 Servings
3 To 5 lb. corned beef
-brisket
-water
2 ts Vegetable oil
8 c Sliced cabbage, cut 1/2
-inch thick
1 md Red bell pepper,
-cut into thin strips
2 tb Sugar
2 tb White vinegar
1/2 ts Caraway seeds
1/2 ts Salt
2 tb Red currant jelly, melted
Place corned beef in a dutch oven and add water to cover. Cover
tightly and simmer for 3 to 4 hours or until the meat is tender.
Shortly before serving, heat oil in a large skillet over medium high
heat. Add cabbage and red pepper, stir-fry for 5 minutes. Reduce
heat to medium low, cover and continue cooking 5 minutes. Stir
sugar, vinegar, caraway seeds and salt into cabbage and continue
cooking and stirring for 2 minutes. Place brisket, fat side up, on a
broiler-safe serving platter so the surface of the meat is 3 to 4
inches from the heat. Brush melted jelly over brisket, broil 5
minutes or until the brisket is glazed. Carve the brisket diagonally
across the grain into thin slices and serve with cabbage. Makes 10
servings. Note: If desired, potatoes and carrots can be added to the
corned beef during the last half-hour of simmering. Reserve the
briskey cooking liquid to make split pea soup later. strain cooled
broth, the chill it. Remove fat that hardens at surface and use
defatted stock in the soup.

:)

Regards,
Denis Mosko
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* Origin: Another Random *WinPoint* Origin! (1:153/757.1315)

Re: Anyways, Saint Patrick's day soon! Was: Reduced salt
By: Denis Mosko to Carol Shenkenberger on Fri Mar 15 2024 08:14 pm

//Hello Carol,//

on *14.03.24* at *16:29:30* You wrote in area *COOKING*
to *Dave Drum* about *"Re: Reduced salt"*.

Why Corned beef briskets on sale?

Title: Corned Beef Brisket with Stir-Fried Cabbage
Categories: Beef, Main dish
Yield: 10 Servings
3 To 5 lb. corned beef
-brisket
-water
2 ts Vegetable oil
8 c Sliced cabbage, cut 1/2
-inch thick
1 md Red bell pepper,
-cut into thin strips
2 tb Sugar
2 tb White vinegar
1/2 ts Caraway seeds
1/2 ts Salt
2 tb Red currant jelly, melted
Place corned beef in a dutch oven and add water to cover. Cover
tightly and simmer for 3 to 4 hours or until the meat is tender.
Shortly before serving, heat oil in a large skillet over medium high
heat. Add cabbage and red pepper, stir-fry for 5 minutes. Reduce
heat to medium low, cover and continue cooking 5 minutes. Stir
sugar, vinegar, caraway seeds and salt into cabbage and continue
cooking and stirring for 2 minutes. Place brisket, fat side up, on a
broiler-safe serving platter so the surface of the meat is 3 to 4
inches from the heat. Brush melted jelly over brisket, broil 5
minutes or until the brisket is glazed. Carve the brisket diagonally
across the grain into thin slices and serve with cabbage. Makes 10
servings. Note: If desired, potatoes and carrots can be added to the
corned beef during the last half-hour of simmering. Reserve the
briskey cooking liquid to make split pea soup later. strain cooled
broth, the chill it. Remove fat that hardens at surface and use
defatted stock in the soup.

:)

Regards,
Denis Mosko

It's an American tradition on saint patricks day. Corned beef briskets tend to not be available in most of the rest of the country except for that season.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Title: KFC Style Cole Slaw
Categories: Salads, Dairy, Chilies
Yield: 6 Servings

6 c Cabbage; shredded
1 c Carrots; shredded fine
1/4 c Sugar
1/2 ts (ea) salt & pepper
1/2 c Milk
1 c Mayo; NOT Miracle Wimp
1/2 c Buttermilk
1/2 ts Celery seed
3 ds Hot pepper sauce
3 tb Minced white onion

EEK! Candied cabbage! Sacrelidge! Call for an exorcist!

A quarter cup of sugar among all the other stuff is hardly "candied". I
get it that you don't care for sweet cole slaw - but it's my preference
over the vinegar based versions.

No sugar in mine. Savory instead. Redolant with mustards, crunchy
types of cabbage, red and white minced onions!

Shaking that horrid image pf candied cabbage (wow), I agree boiled
cabbage has no place in my uses unless it's small abounts gracing a
soup. A good bowl of Pho will often have some.

Well, bok choy is an Asian cabbage - and it has little taste that in't
masked by the cooking liquid.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Chicken Pho
Categories: Poultry, Soups, Vegetables, Herbs, Pasta
Yield: 2 Servings

1 (3/4"/2 cm) section ginger
2 md (to lg) green onions
1 sm (1/2 oz/15 g) bunch cilantro
- sprigs
1 1/2 ts Coriander seeds
1 Whole clove
4 c (1 l) chicken broth
2 c (480 ml) water
8 oz (225g) boned, skin'd chicken
1/2 ts Fine sea salt *
5 oz (150 g) dried, narrow, flat
- rice noodles
2 ts (to 3) fish sauce
1/2 ts Sugar or 1 ts maple syrup
- (optional) *
Pepper (optional)

MMMMM----------------------OPTIONAL EXTRAS---------------------------
Bean sprouts
Mint sprigs
Thai basil
Cilantro leaves
Lime wedges

PREPARE THE BROTH INGREDIENTS: Peel then slice the ginger
into 4 or 5 coins. Smack with the flat side of a knife or
meat mallet; set aside. Thinly slice the green parts of
the green onion to yield 2 to 3 tablespoons; set aside for
garnish. Cut the leftover sections into pinkie-finger
lengths, bruise, then add to the ginger.

Coarse chop the leafy tops of the cilantro to yield 2
tablespoons; set aside for garnish. Set the remaining
cilantro sprigs aside.

TOAST THE BROTH INGREDIENTS: In a 3 to 4 quart pot, toast
the coriander seeds and clove over medium heat until
fragrant, 1 to 2 minutes. Add the ginger and green onion
sections. Stir for about 30 seconds, until aromatic.

ADD THE BROTH AND BRING TO A SIMMER: Slide the pot off
heat, wait 15 seconds or so to briefly cool, then pour in
the broth.

Return the pot to the burner, then add the water, cilantro
sprigs, chicken, and salt. Bring to a boil over high heat,
then lower the heat to gently simmer for 30 minutes.

While the broth simmers, soak the rice noodles in hot
water until pliable and opaque. Drain, rinse, and set
aside.

Remove the chicken from the broth once cooked: After 5 to
10 minutes of simmering, the chicken should be firm and
cooked through (press on it and it should slightly yield).

Transfer the chicken to a bowl, flush with cold water to
arrest the cooking, then drain. Let cool, then cut or
shred into bite-size pieces. Cover loosely to prevent
drying. [NOTE: If the chicken isn't quite cooked through
when you begin to shred it, just split it into a few
pieces and put it back in the broth for another few
minutes until cooked through. The split pieces will
quickly cook through.]

STRAIN THE BROTH: When the broth is done, pour it through
a fine-mesh strainer positioned over a 2-quart (2-liter)
pot; line the strainer with muslin for superclear broth.
Discard the solids. You should have about 4 cups (1 l).

Season with fish sauce and sugar (or maple syrup), if
needed, to create a strong savory-sweet note.

FINISH THE PHO: Bring the strained broth to a boil over
high heat. Put the noodles in a noodle strainer or mesh
sieve and dunk in the hot broth to heat and soften, 5 to
60 seconds. Lift the noodles from the pot and divide
between the 2 bowls. [NOTE: I didn't find it necessary to
soften my noodles any further. I just added them to the
bowls and poured the hot broth over top. However, dunking
them in the broth would make them more flavorful!]

Lower the heat to keep the broth hot while you arrange the
chicken on top of the noodles and garnish with the chopped
green onion, cilantro, and a sprinkling of pepper. Taste
and adjust the broth's saltiness one last time. Return the
broth to a boil and ladle into the bowls.

Enjoy with any extras, if you like.

[NOTE: I just left the broth at a low simmer during this
last step, rather than bringing it to a boil again. I
thought it was plenty hot!]

* I didn't have sea salt at hand - so I used popcorn salt.
I did NOT add the sugar or maple sirup. Since I had some
bean sprouts, limes, and cilantro leaves to hand, those
and the sliced chilies were my garnishes -- UDD

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm writing a book. I've got the page numbers done.
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