We're going to have a boiled dinner in celebration of St. Patrick's day today. Also known as corned beef and cabbage.
Although I do not like cabbage at all (bleck!) I do love me a good corned beef dinner. We generally only eat it once a year so as to save up the goodness.
Corned beef is traditionally supposed to be salted. By salted I mean kept from spoiling by burying it under a mountain of salt for months on end. The purpose for boiling the corned beef is sucking some of the salt into the water and thus making the beef itself edible.
I say to hell with that! If the corned beef isn't crunchy then it needs more salt!
Could you please pass the salt?
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