Get off my LAWN! "Grumpy Old Farts"

[Charlie Tango]

<Ed McMahon> "Yes sir, that's *everything* there is to know about that dish!" </McMahon>
<Johhny Carson> "Not so fast, bog-breath. Get a load of this:" </Carson>

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[GonePlaid]

Thanks to @GonePlaid and @Morrighan I realize that wife and I are eating an Americanized version of the St. Patrick's day dinner. Here is an example of the American version that I've been eating since I was a wee laddie...

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Looks good to me. I'd be pleased to consume it for any day worth celebrating. Like Thunderbird Thursday.

 

[alaskaleftybass]

So we now know that the "Irish corned beef" dinner is really an Americanized version. I believe that would go for "Chinese food" too. If anyone thinks that breaded mystery meat with flourescent pink "sweet and sour sauce" is Chinese food, they are off the mark. Sweet and sour ribs consist of pork ribs cut around 1 1/2" of bone and a bit of meat. The sauce is dark from soy sauce and sometimes served with pineapple and green pepper.

I was reading about corned beef and in older Ireland beef were prized for their ability to produce milk and work in the fields so beef was usually reserved for the more privileged in the community RE: kings, lords, etc. For myself I'm going to live in ignorant bliss and continue to enjoy my corned beef and cabbage!

 

[GonePlaid]

So we now know that the "Irish corned beef" dinner is really an Americanized version. I believe that would go for "Chinese food" too. If anyone thinks that breaded mystery meat with flourescent pink "sweet and sour sauce" is Chinese food, they are off the mark. Sweet and sour ribs consist of pork ribs cut around 1 1/2" of bone and a bit of meat. The sauce is dark from soy sauce and sometimes served with pineapple and green pepper.

I was reading about corned beef and in older Ireland beef were prized for their ability to produce milk and work in the fields so beef was usually reserved for the more privileged in the community RE: kings, lords, etc. For myself I'm going to live in ignorant bliss and continue to enjoy my corned beef and cabbage!

And on 3/17 watch the amateurs drink themselves silly on green dyed Bud. I'll be having Guinness glazed ribs at the Irish restaurant at WDW. And Irish soda bread.
EDIT: AFA "Chinese" food, 'Chop Suey' means "odds and ends". In other words whatever's laying around.

 

[alaskaleftybass]

And on 3/17 watch the amateurs drink themselves silly on green dyed Bud. I'll be having Guinness glazed ribs at the Irish restaurant at WDW. And Irish soda bread.

Sounds delicious to me!

 

[GonePlaid]

Sounds delicious to me!

It is. We've tried to do St. Patrick's Day there every year. Sometimes more availability at lunch. No matter when, always delicious.

 

[GonePlaid]

It is. We've tried to do St. Patrick's Day there every year. Sometimes more availability at lunch. No matter when, always delicious.

The Restaurant is named "Raglan Road". Easy to Google their everyday menus. Prepare to drool.

 

[Jeff Scott]

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So, they have Holy Cows in Ireland, too, eh?

 

[ahc]

Growing up, corned beef was something you ate on rye bread with spicy brown mustard and a sour pickle. Still is when I can find some place around here that that can assemble those ingredients worth a damn.

 

[alaskaleftybass]

Growing up, corned beef was something you ate on rye bread with spicy brown mustard and a sour pickle. Still is when I can find some place around here that that can assemble those ingredients worth a damn.

We have a grocery store that sells Boar's Head corned beef and pastrami. Either one makes an excellent sandwich with rye. The butcher slices to your request on thickness. We like corned beef and pastrami cut very thin for sandwiches.

 

[ahc]

We have a grocery store that sells Boar's Head corned beef and pastrami. Either one makes an excellent sandwich with rye. The butcher slices to your request on thickness. We like corned beef and pastrami cut very thin for sandwiches.

Yup. That is about the best of what I've been able to find here in the DC metro area. Thin sliced is the way to go. The delis (or dellys if you don't know how to spell it and the locals don't ) around here are a barely reasonable facsimile of a good NY style kosher deli. I guess I should add that I grew up in NJ not too far from NYC.

 

[GonePlaid]

Yup. That is about the best of what I've been able to find here in the DC metro area. Thin sliced is the way to go. The delis (or dellys if you don't know how to spell it and the locals don't ) around here are a barely reasonable facsimile of a good NY style kosher deli. I guess I should add that I grew up in NJ not too far from NYC.

I grew up in NYC South(Miami). Plenty of good Delis.

 

[StereoPlayer]

We have a grocery store that sells Boar's Head corned beef and pastrami. Either one makes an excellent sandwich with rye. The butcher slices to your request on thickness. We like corned beef and pastrami cut very thin for sandwiches.

 

[beans-on-toast]

My grandfather was a butcher and made the best corned beef I ever had. A lot of good local deli's to choose from that make their own.


The Differences Between Corned Beef, Pastrami and Montreal Smoked Meat

 

[GwenOnBass]

A huge breakfast of fried eggs on corned beef hash — and ask for Tabasco when I place the order, and she'll forget anyway — is a breakfast I can't finish

 

[notJaco]

All this corned beef talk reminds me of when I used to gig with a guitar player that lived a block or two away from Gunsberg Corned Beef plant...and the aroma that used to waft over the neighborhood was so intoxicating.

 

[alaskaleftybass]

A huge breakfast of fried eggs on corned beef hash — and ask for Tabasco when I place the order, and she'll forget anyway — is a breakfast I can't finish

Of course--I forgot-- I always use Tabasco on my breakfast!

 

[notJaco]

Of course--I forgot-- I always use Tabasco on my breakfast!

Funny...Tabasco tastes rancid to me. I'll take the Frank's Red Hot! OH, yeah!

 

[GwenOnBass]

I ask for Tabasco because Tabasco is universally understood as "hot sauce". What is brought to the table is another thing entirely. I recall a hash house that served hot sauce in a squeeze ketchup bottle. I find Angry Chili Lady's Spicy Chili Crisp goes with just about anything. But I'm not taking a bottle of it with me to dine out.

 

[notJaco]

I ask for Tabasco because Tabasco is universally understood as "hot sauce". What is brought to the table is another thing entirely. I recall a hash house that served hot sauce in a squeeze ketchup bottle. I find Angry Chili Lady's Spicy Chili Crisp goes with just about anything. But I'm not taking a bottle of it with me to dine out.

Is any of that stuff supposed to be refrigerated? I know we do in this house but it seems that hot sauce is just out there on the tables quite often for who knows how long.