What do you cook?

[Jake]

I make a lot of soups and chilis during the winter months, and I make a mean lasagna.

Don't cook much in the summer, though.

 

[BoxCar_Willie]

I cook somes good Italian whenever I get the chance.

This weekend I rolled up some chicken breast strips with some Prosciutto, Fontina Cheese, and a Sage Leaf and cooked it in white wine sauce. I left out the cream though, too fattening.

If you cook Italian foods and live in the Columbus area you owe it to yourself to check out Mr. Meatball if you haven't already. And while you're in there say hello to Phil, he owns the joint.

 

[OCBucksFan]

I wish I had the patience to make a good lasagna.

 

[FCollinsBuckeye]

I'm trying to make, for the first time, my own homemade corned beef for our St. Patrick's Day party. Has anyone ever done this from scratch?

I hate corned beef.

That being said, aren't you supposed to take a roast and let it cure in brine for some period or time or something?

yeah, here's a recipe I found:

It's easy to make your own corned beef at home. Just plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket, if you wish.
INGREDIENTS:

• 4 quarts water
• 1 cup salt
• 1 teaspoon saltpeter (see note 1 below)
• 2 beef briskets, about 4 pounds each (see note 2 below)
• 12 garlic cloves
• 3 tablespoons pickling spices
• 8 bay leaves

PREPARATION:

Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container.

Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.

Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.

Note 2: Bottom round roasts may be substituted for the brisket for a leaner corned beef.

Source: Poughkeepsie Journal March 8, 1995
Reprinted with permission.

 

[OCBuckWife]

I hate corned beef.

That being said, aren't you supposed to take a roast and let it cure in brine for some period or time or something?

Yeah, it can be dry salt cured or salt brine cured. I am using a recipe that doesn't include the saltpeter and stuff, just kosher salt and a week submerged in water. It's rather disgusting really, bits of fat floating off as the salt soaks into the meat. I love corned beef, and I hope it turns out ok but it really is sort of gross to make. I am using two 4.5 lbs of brisket, cut a bit thin and flat so it would fit into a pot that would also fit into my extra fridge in the garage.

 

[Taosman]

I like yak or giant sloth roasted on the BBQ! Woolly mammoth tends to be a little too tough.