1,000,000 Post Thread

[Holliday 3000]

LoLz, rancid. You remember that tale. Nothing so far this year. It, like the hickory nut harvest, goes in cycles. Maybe next year will be a mast year.

 

[Holliday 3000]

Hide me. Kitty Zhang is here. She's been after my seed. Wants me to be her anchor baby daddy. I will have none of it.

 

[Iggy McLulz]

Sounds good @Frood

 

[Seamajor]

It does sound good DD. Better than Roo, Wambat, and Deer that you claim to eat.

 

[Frood]

I've never eaten Wambat before. You might be confusing me with Admin who gobbles the bats of Wham listeners.

 

[Frood]

Thanks, @Iggy McLulz It's a delicious and affordable meal with lots of leftovers for the next 2-3 days. I like eating home cooked family dinners that cost under 10 bucks a day (or $3.33 per head, plus sandwich base's, late night munch snacks)...

 

[X]

So corned beef is a way of making a brisket

 

[X]

You’re slow cooking a brisket not a corned beef

 

[X]

A brine makes corned beef

 

[X]

If you’d like any moar cooking know how info lemme know

 

[Frood]

It's a brined roast. You call it corned beef. We call it silverside. Most people know about salted beef. Why don't you?

 

[X]

Here we boil a corned beef

 

[X]

You make yours sound like it has gravy and I’m not feeling corned beef with gravy

 

[Frood]

I put it in sealed cast iron, with a third water volume braising ingredients and cook at 120-130 over many hours.

 

[X]

That sounds very good

 

[X]

Pickling flavors?

 

[X]

Or savoury?

 

[X]

I’m hungry LOL

 

[Frood]

Apple cider vinegar, beef stock, pepper, chopped celery or fennel. I put a layer of whole onions at the base to support and raise it up, then chuck the onions after cooking. My wife insists I serve the onions but they absorb the extra salt.

 

[Frood]

She still eats them.

 

[X]

Fennel is a nice touch

 

[Frood]

Fennel is mega underrated.