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I just started the crockpot for tomorrow's dinner (well, linner, it'll be a little early.) It's my special corned beef-- but since Jeff wanted lots of leftovers (corned beef sandwiches, mmmmmmm), I put in two pieces of beef (we did our annual corned beef shopping trip yesterday evening and got 8 packages. If I clear out enough room in the freezer I may go back and get 2 or 3 more, to make sure I have a full year's worth of cravings supplied for.) So I am planning on it taking about 12 to 14 hours instead of 10 to braise properly. But as soon as it was in the crockpot, I started to get hungry for it! This is one of the best, and at the same time the worst, things about crockpot cooking: the all-day anticipation. I'm so anxious for dinner, it will probably be all I think about all day!
What are you waiting impatiently for right now?
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First off, you said linner. I have never heard ANYONE else other than myself say "linner" before. I imagine there are tons of people who do, but I've never found one.
Secondly, I am impatiently waiting to become sleepy, as I have to be up for work in four hours. But it's not coming yet, and I'm seriously considering going to grab a bite to eat, and I'm becoming impatiently hungry as well.
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Emma woke up (she's on a weirder sleep schedule than even I am) and we're giving pretend baths to all her stuffed animals and "babies" or I might be waiting to become sleepy, too.
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By me, they sell corned beef all year around. The thing that is hard to find is whole fresh turkeys. When they have those, I'll buy one and have it cut up into turkey pieces to keep in the freezer. Last week, I made the last of the Thanksgiving turkey pieces in the crockpot, and I just finished the leftovers from that for lunch. Yeah, I eat lunch at 4:30 in the morning. You got a problem with that? (I work nights) I have breakfast at 4 in the afternoon, so it all balances out.
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Not especially. Luckily I just finished reading a chapter of Les Miserables, and what nature has failed to do, Victor Hugo seems to have masterfully accomplished. Don't get me wrong, I love this book to death, but he's like a French Tolkien.
And with that, I bid you adieu. Bon matin!
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Hi Anne! Thanks for emailing pics of the kids recently.
Pretend baths? I bet that is one clean kid if she's that into baths.
I was waiting for Mrs. Winner's to open so I could get some steak biscuits. Now they're open and I'm gone.
After breakfast I'm waiting for visiting hours to see my dad at the VA hospital. He just had a heart attack followed by triple bypass surgery. He's probably getting out today, so I guess he's doing as well as can be expected.
I think Seinfeld used "linner" once.
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I hope your dad is doing okay, Morbo! She actually is not that thrilled about taking baths herself but she loves washing anything else. And she doesn't mind the bath once she's IN it, it's just the sensory thing of getting undressed and all. She has always loved washing, cleaning, and scrubbing, though. When she was 9 months old she would grab the washcloth out of my hands and wipe her own face and hands and high chair after eating.
Tante, they sell corned beef all year here, too. But it is only on sale for $0.89/lb. for the week of St. Patrick's Day. Luckily, it freezes well.
And I'm curious as to why you buy fresh and then freeze instead of buying frozen, then defrosting.
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$0.89/lb?!! Hokey Smokes! By me, corned beef is, like $8.99/lb. And it doesn't go on sale.
If I buy a frozen turkey, I have to defrost it whole and cook it all at once. If I get the fresh one, I can have it hacked up into pieces and then freeze those to use bit by bit. And they do sell turkey pieces all the time, but they are more expensive per pound than the whole turkey. Also, the pieces you buy by the piece are much smaller than the pieces you get from cutting up a giant turkey. One big turkey thigh from the thanksgiving turkey will be Shabbos lunch for the family and leftovers for the week. On little turkey thigh from the by-the-piece available-all-year turkey isn't enough for one whole meal for the family.
And maybe I'm nuts, but the bigger turkeys seem to be tastier, too. More tasty turkey taste in them.
Posts: 10397 | Registered: Jun 2005
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quote: $0.89/lb?!! Hokey Smokes! By me, corned beef is, like $8.99/lb. And it doesn't go on sale.
Maybe you should petition for Jews to start celebrating Irish Heritage Day (as an alternative to St. Patrick's Day.) Even if most Jews probably don't have much Irish heritage. And corned beef isn't all that Irish of a food. Heck, it's an excuse for a sale! I've heard from the Kosher forum on Recipezaar that corning your own is a popular (and cheaper) option in the Orthodox cooking community.
quote:If I buy a frozen turkey, I have to defrost it whole and cook it all at once. If I get the fresh one, I can have it hacked up into pieces and then freeze those to use bit by bit. And they do sell turkey pieces all the time, but they are more expensive per pound than the whole turkey. Also, the pieces you buy by the piece are much smaller than the pieces you get from cutting up a giant turkey. One big turkey thigh from the thanksgiving turkey will be Shabbos lunch for the family and leftovers for the week. On little turkey thigh from the by-the-piece available-all-year turkey isn't enough for one whole meal for the family.
Why can't you defrost it, and hack it up yourself? If you do it in the fridge it shouldn't allow for sufficient growth of harmful bacteria, should it?
quote: And maybe I'm nuts, but the bigger turkeys seem to be tastier, too. More tasty turkey taste in them.
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*breaks her own rule to disturb the pot before four hours is up, and snitch an apple-perfumed partially softened carrot (that is far on top and hasn't touched raw meat, of course.)*
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It is considered a very bad idea -- both for reasons of bacterial growth and meat quality -- to thaw and then refreeze meat.
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Dags, it's safer, but it's still a bad idea. Refrigeration slows bacterial growth, it doesn't halt it.
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I've heard it is okay, if all safe food handling protocols are observed (you have to make sure your fridge is at the proper temp, wear gloves to prevent adding more bacteria and cross contamination, etc.)
And I know people say the quality goes down, but guess what? I've done it before and never had anything happen to my meat (or gotten sick.)
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(I'd like to see a real study done on this. Maybe Alton Brown could do it on his next myth blaster show.)
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"High Tea" is served at noon, IIRC... "Tea" would cover it, or "supper", but "linner" is more fun.
And KPC will be home in about 40 minutes, but I shame-facedly admit that I already snuck a chunk of corned beef and a potato and some carrots. (Not a casserole, though. Casseroles go in the oven.)
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I thought that "high tea" just meant tea with food. And corned beef would be too substantial for tea.
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quote:Originally posted by kmbboots: I thought that "high tea" just meant tea with food. And corned beef would be too substantial for tea.
My grandma says high tea is a noon tea. And that tea always has food, that's what tea is (well, not the beverage, the meal.)
Also, the "too substantial" depends where you go. There's quite an Australian and Canadian tradition of tea as well as English and foods such as beef, chicken, etc. are quite often served-- I've been told it's more the quantity than the type of food that makes it tea. Also, cold meats would more often be served than hot. So if I were eating a small portion of cold leftovers it could be tea, but as it is it's more like supper. Posts: 21182 | Registered: Sep 2004
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