Comments on: Dark Days, begorrah!

By: Kim

Kim — Fri, 28 Mar 2008 20:17:25 +0000

Thank goodness you took on the challenge of the New England Boiled Dinner, Anita. Secretly, I was feeling some responsibility to have made this for DD, and then the ensuing guilt that I didn’t. Good thing those of you in sunny California took care of it, though!

I always love stopping by!

By: Urban Hennery » Blog Archive » Dark Days 2008: Recap #6

Urban Hennery » Blog Archive » Dark Days 2008: Recap #6 — Wed, 26 Mar 2008 05:55:32 +0000

[...] Anita and Cameron celebrated St. Pat’s day in style with not only a home cooked New England Boiled Dinner, but made it with home cured corned beef! She assures us that curing your own brisket only sounds hard, but I’m not so sure as I’d have to resist the urge to cook it too soon, and that can be hard around here when it comes to roasts. The rest of the meal all came from the Ferry Plaza market (need one of those here!) and included local horseradish. The rest of her post covers their other 7 local meals at home and 7 dinners out at locavore oriented restaurants. I stand by my wish to live at Anita’s house. [...]

By: Helen

Helen — Tue, 25 Mar 2008 19:25:28 +0000

Corned beef, cabbage and horseradish. Now that is totally up my street. That has got to be a top5 last supper dish for me.

By: L Vanel

L Vanel — Tue, 25 Mar 2008 14:40:36 +0000

Hmmm. That looks amazing. I have to knock out a plan to do one of these. When I visited the UK last week, I had an amazing corned beef sandwich. I realized with the first bite that it had been eight long years since I enjoyed a nice corned beefsandwich. This is something I need to get started on right away.

By: Wendy

Wendy — Sat, 22 Mar 2008 20:47:34 +0000

We just finished the last of our leftovers with a big blowout hash and poached eggs this morning. I will make some minor adjustments in the Ruhlman’s pickling spice for my brine for next year. But victory non the less as it is the first time Dayne has been willing to eat it.

By: Anita

Anita — Fri, 21 Mar 2008 19:05:16 +0000

Lauren: I haven’t made Ruhlman’s version — someone else mentioned they were doing it, though… though I can’t remember who. I don’t think it was you.

This year we used a hybrid of the Cooks’ and River Cottage Meat recipes. We used RC’s blend of spices, and added brown sugar and prague powder, but we stuck with the CI dry-rub method. We used the largest size FoodSaver vacuum bag, too, so we didn’t have to worry about leakage. It was the best brisket we’ve made so far, if I do say so myself.

By: Lauren

Lauren — Fri, 21 Mar 2008 18:10:01 +0000

I did the CB out of Charcuterie this year. Have you done that one before? How does it compare to the Cooks Illustrated one?

By: cookiecrumb

cookiecrumb — Fri, 21 Mar 2008 17:57:59 +0000

I’ve been wondering how your CB came out. Gorgeous! It looks firm and glisteny. I’ll have to check out the dry cure for next time, and who says it has to be March 17?
xx

By: Anita

Anita — Fri, 21 Mar 2008 16:21:09 +0000

Kalyn: The point cut is cheaper because it’s the fattier end, so not necessarily fabulous for your blog’s demographic. But it’s got both more intramuscular marbling, and a thicker deckle of fat. You can make corned beef with the flat cut, and it;s even pretty good when it’s first served, and in hash. But when it comes to sandwiches, it’s fairly meh. More info here: http://www.recipetips.com/glossary-term/t–35239/brisket-point-cut.asp
Sam: Aww… you’re sweet. But I do hope you get your mojo back — I miss my B&P fix.

By: sam

sam — Fri, 21 Mar 2008 15:36:32 +0000

You do such a great job of blogging, I think I am going to make a full time job of specifically not finding my mojo so I can just read about your adventures instead.