Jaymes

Fried ice cream.

I haven't corned a brisket from scratch for many years, since the stores began offering the raw, but already corned ones like Rich bought. I think they're very good. And after that, there's really not much to it. Just long, slow cooking (like Klink says). I do use the crockpot if I'm not going to be home. Or a Dutch oven if I am. Put the brisket into a large heavy pot, add water (sometimes I'll put in a little beer as well) to cover. Add whatever else you think might be good (see above) or nothing additional - it already has spices added. Cover and cook for a long, slow time - skimming the foam off occasionally (the instructions are usually on the packet). There's really nothing more to it than that - unless you are trying to corn a brisket from scratch - that is more complicated. I just don't bother doing that anymore. What are you doing that seems so difficult???

I do. I actually make this quite a lot. Along with the corned beef, I add a few whole stalks celery, some whole carrots, a couple onions, halved, a fresh bay leaf, a sprig or two of rosemary and thyme. Skim water frequently. Also, we like potatoes with our corned beef and cabbage. Anyway, after the corned beef is done, I fish out the mirepoix and discard. Then, add fresh carrots and celery, very coarsely chopped, onions, quartered, the cabbage and some potatoes. We serve this all with some rye bread and an assortment of good mustards. And beer. Of course of course.

RE - fresh scallops - Which do people prefer - bay or sea? Here in the Southwest, folks often put sea scallops on skewers and grill them out on the barbie. But otherwise, any preferences? Think one kind is sweeter, or more flavorful? Better texture?

As usual, D the C, when it comes to all things sweet, you are the definitive authority. Just got my bottle of corn syrup - and the label gives the list of ingredients: corn syrup water high fructose corn syrup salt vanilla And also, of course, a recipe for Pecan Pie.

I always have corn syrup in the house. Always. Always have. As have all the "cooks" in my family. Both light and dark corn syrup. But I know absolutely no one that puts it over pancakes, waffles, etc. It's not (to my knowledge) an "eating" syrup; but rather, a "cooking" syrup. Think of it more like simple syrup. For example, I've never seen a recipe for Pecan Pie that doesn't have it in there. Also many other pies and candies. My recipe in the Caramel Corn thread calls for it as well. I think that the whole point of corn syrup is to have a neutral-flavored, concentrated sweetener. I'm no food chemist, but I'd think a thick simple syrup would be a much better substitute for corn syrup than any flavored variety.

Perhaps. But he's no tourist.

Here in my little suburb, we've got a restaurant called "Critters." I've always thought that a most unfortunate mental picture to associate with a restaurant.

Just posted my Mexican friend's recipe for tacos de lengua (over in the Gourmet Slowcooker thread) - I mean, if you're interested in playing along at home....

Cool. Wonder if they carry Timpone's? Same company, same family - but Timpone's is kind of an "organic" "gourmet" version.

Mi amiga Latina makes "tongue tacos." Tacos de Lengua 1 1-lb (or so) beef tongue 5 small cloves garlic (or 3 large ones), smashed & chopped 1 onion, quartered salt & pepper to taste Rinse tongue, pat dry, season well with salt and pepper. Allow it to sit about 15 minutes for the seasonings to penetrate a little. Put it in crockpot and add water (sometimes she uses half water/half beer) to cover. Add garlic and onions to water. Cook on "high" for 4-5 hours. Turn crockpot setting down to Low. Turn tongue over and add more water if necessary. Continue cooking on low until tongue is done (skin hard, inside soft). Remove tongue and skin it (discard skin). Chop meat finely. Serve immediately with "fixin's" - like corn tortillas, lime wedges, pico de gallo, avocado slices, chopped cilantro, onions, jalapenos, salsa...etc.

My sister used to live in Wichita Falls..... For one special anniversary, she managed to talk to the folks at the Wichita Club into allowing her and her husband one evening there. If you explore all your "driving to Dallas" options, and they don't seem to be working out well, you might go talk to them and see if they'd allow you a one-night membership. The Wichita Club is at the top of one of the downtown buildings... the only thing that could conceivably pass as having a "view" in Wichita... and the food is considered by most people to be the best in town. But it sure seems like getting in the car and heading for Dallas, and a nice restaurant and a fancy hotel (and maybe a nice restaurant IN a fancy hotel), would be the ideal option.

I slice it thinly and, in a little butter, saute some onions, sometimes mushrooms as well, and then add the beef strips and quickly heat through. Pile it all onto your favorite sandwich bun. This makes absolutely fabulous steak sandwiches.

Frida. Nothing would do but to have a Mexican feast. Sadly, it had to be REAL Mexican...not that easy to come by. So as a result, I spent the next three days in the kitchen. But even that didn't work particularly well. Ambiance issue. So finally, just had to go to Mexico to get that chango off my back.

I don't know if it's "unusual" or not, but my favorite one is one I make with green onions.

Don't know if it's available in your area, but Timpone's Organic Sauce fits your bill perfectly, and it's very, very good. If it's not available where you are, you can undoubtedly order a case of it to keep on hand, but that probably negates considerable of the "convenience" factor that is really the only advantage of a jarred sauce. It comes in several varieties. I happen to currently have a jar of the "Original" variety. The ingredients: Organic Italian Tomatoes Fresh Organic Onions Extra Virgin Olive Oil Fresh Organic Basil Leaves Sea Salt Herbs Vitamin E And that's it. No sugar at all; not too much salt; very fresh. Delicious.

Luggage - Great Post! Very thorough. I'll try that place myself soon, I know. And particularly enjoyed the little bit at the bottom about going next door and buying a Czech crystal doodad for the wedding cake. Thanks.

I've never heard that just a few drinks of Absinthe can cause one to go all over loopy. But rather, that repeated exposure over years and years, will eventually pickle your brain. Causing you to go mad. Although in a terribly exotic, romantic and creative way.

I agree, you can go pick up your toys and go home now. I'll say one thing for you New Yorkers.... Y'all are a damn hard bunch of dogs to keep under the porch.

Seriously???

Jaymes, not acceptable! Start counting, Girlfriend. You've got an hour to spare. 878 (and one on order)

I can't play. It's embarrassing.

Bloody Marys Campari

Just thought about achiote - a red paste that Mexicans make out of anatto seeds, chile peppers, and some other things. Very typically Yucatecan. Often they smear it over pork. Comes out really red.

Tomato Aspic Red Velvet Cake Strawberry Pie Red Cabbage