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Post by deputydon on Mar 18, 2007 19:09:36 GMT -5
Well I had corned beef and cabbage tonight. I tried the Hot salt on the cabbage. It wasn't half bad. I'll have to try it oln some other things.
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Post by Purebred Redneck on Mar 18, 2007 21:22:35 GMT -5
I had corn beef too.
I used hotsalt on rice --- good stuff
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Post by jimiowa on Mar 18, 2007 21:43:42 GMT -5
Well I had corned beef and cabbage tonight. I tried the Hot salt on the cabbage. It wasn't half bad. I'll have to try it oln some other things. Yep I had Corned Beef & Cabage last night for supper too. But the best reason for that is to cook plenty of corned beef for the Rubens I had for lunch today..
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Post by deputydon on Mar 19, 2007 16:40:08 GMT -5
I also got 6 extra corned beef roasts for the freezer. That way I can enjoy the corned beef at least 6 more times b/r next March. Bounce and I usally have one meal together after a shoot.
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Post by Purebred Redneck on Mar 19, 2007 19:12:28 GMT -5
I can't eat corn beef too much. It's so chewy I almost choke with every bite.
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Post by deputydon on Mar 22, 2007 8:22:01 GMT -5
I tryed Red's over the counter trick. And it isn't half bad!!!! Anyone else have a little over the counter seasoning you'd like to share?
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bounce
Royal Member
Posts: 5,727
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Post by bounce on Mar 22, 2007 12:17:54 GMT -5
How about brown sugar? I have learned over the years that many over look it or don't know to use it. I just made me a quick lunch with porken beans and added it to the can and locker hotdogs that made me think of it for this. As it makes meadyoker spegetti grate & good chilli awesome etc.
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Post by Purebred Redneck on Mar 22, 2007 20:00:44 GMT -5
I like brown sugar on baked ham and smoked pork
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Post by deputydon on Mar 26, 2007 7:29:37 GMT -5
Brown Sugar??? Yea I can see that.....Never thought of it as a spice, but I use it all the time. Any other regional seasonings any of you guys use?
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bounce
Royal Member
Posts: 5,727
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Post by bounce on Mar 26, 2007 12:00:41 GMT -5
I do like Lemon pepper on my fish. Olive oil is good too, instead of butter. But I'm still a guy that ruins all that heathy cooking with tartersause!!!!
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Post by klsm54 on Mar 26, 2007 12:24:06 GMT -5
Bourbon and brown sugar, along with some spices, makes a good marinade for beef, or venison. I brown sugar in quite a few things. It is great to take the bite out of any tomatoe based sauce that turns out a little sour.
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