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Tell me all about it, dear...
Amy - 2013-03-17 01:30:51
I was never exposed to much Irish or Italian culture growing up partly in Southern California and partly in the Northern Midwest. There are Irish and Italians in the Midwest, but they aren't nearly as proud of their heritage as they are out here. The American side of my family are the whitest white people you've ever seen; directly from Germany and England. By American standards, I'm hardly mixed, at all. Ironic that I am a mix of three of the most historically racist cultures around, and their cultural influences meant that I got to be a social outcast everywhere. Anyway, have a fabulous St. Patrick's Day! Before you, I never understood why St. Patrick's Day was a big deal. Now I also know how they make baby carrots (I've been wondering about that one for awhile). Someday, you'll have to explain corned beef (I have no idea what it is).
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anabels - 2013-03-17 02:49:30
Know what you mean about the heritage being softened as it passes down. My growing up was also heavily Irish influenced but at one remove at the far end of the world, with a misty nostalgia for a country that had driven out the ancestors in a country that for many years didn't really want the Irish. Enjoy your feast and celebration of your polyglot past. Hugs Bels
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dichroic - 2013-03-17 05:05:46
Do you know about The Deli Maven's Cookbook? Includes things like how to make your own corned beef, lox, or kosher pickles. Probably not terribly necessary for someone living where you do, but it's full of anecdotes and interesting to read.
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Stephanie - 2013-03-17 13:30:13
We bought corned beef from the deli for our reubens. That's as far as I was willing to go this year. Enjoy your dinner!
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Terri T. - 2013-03-17 16:04:14
Someone gave us a small corned beef...I had no idea what I am going to do with it until I read your recipe...Sounds delicious...except for the cabbage part!
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stepfordtart - 2013-03-18 21:49:16
How odd! I hadnt really thought about corned beef at all for ages but was just talking to Treacle about starting one tomorrow so it will be ready for a family Easter lunch and there you are, one click of the mouse later, talking about corned beef for your dinner, too. :-) Having said that, I cant start it til later in the week as I havent got all the spices for the brine in stock. Could you possibly talk about it again a bit later in the week so I dont forget? s x
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poundheadhere - 2013-03-23 01:31:01
Holy moley you're making me hungry. I haven't had corned beef in forever and it sounds heavenly! Not so much a fan of cooked cabbage, though I can force it down once a year. Maybe. Will have to try adding the bell pepper though; never thought to try it that way.
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