3.14159265358979323846… .09

Happy Pi Day!  Also looking forward to:


At five minutes and six seconds after 4 AM on the 8th of July this year, the time and date will be 04:05:06 07/08/09. This will never happen again

 

And Happy St. Patty's Day:

Irish Dancing Bears Video

 

I tried to load this animation last week, but the foreign web site was unsuitable. This one is better.

http://mefeedia.com/entry/flight-1549-hd-animation-with-audio-of-us-airways-hudson-landing-720p/14875666

 

 

The Honeymoon's over for Capt. Sully.......

 

The media found out he is a Republican!

 

 

 

This shouldn't be this funny---but HELLO---it was bound to happen.......

Best Costume at 2009 Mardi Gras !!!

 

 

Pete, there may be some 'die hard' cooks that read your bestemails that would like to try making their corned beef from scratch this St. Patrick's Day!  If they want the corned beef ready for 3/19, because of the curing time factor, they'd have to use a brisket (instead of the whole top round roast) since it only takes four days to cure.  Sue
 

Corned Beef

For a classic St. Patrick's Day dinner, serve the corned beef with mashed potatoes and buttered cabbage. The thickness of your cut of beef will determine how long it needs to stay in the brine: A fat whole top round roast will take up to 2 weeks, but a relatively thin brisket will take only 4 days. Serves fifteen.

 
For the brine:
2-1/2 lb. sea salt
3 cups packed dark brown sugar
1/2 cup coriander seeds
24 juniper berries
12 black peppercorns
12 allspice berries
4 whole cloves
2 cardamom pods
6 bay leaves

 
To cook the beef:
6-1/2- to 81/2-lb. piece boneless brisket, top round, or bottom round, trimmed of any fat
2 large onions, peeled and halved
2 large carrots, peeled and halved
1 celery rib
12 black peppercorns
2 bay leaves
2 parsley stems
 
Brine the beef:

In a large, lidded pot, bring 4-1/2 quarts of water to a boil. Add the salt and sugar and bring back to a boil.

Meanwhile, heat a large frying pan until almost smoking and throw in the coriander, juniper, peppercorns, allspice, cloves and cardamom. Take off the heat and let the spices toast, shaking the pan a few times so they toast evenly. Tie the spices in a piece of cheesecloth or a clean dishtowel, then drop into the boiling water. Keep the water boiling for 15 minutes to dissolve the salt and sugar and make the liquid very salty. Then remove from the heat, pour in 6 cups ice-cold water, and let cool.

Add the meat and bay leaves to the brine, making sure the meat is completely immersed, and cover tightly. Refrigerate, turning the meat every so often, until the meat is fully cured, about 4 days for brisket or up to 2 weeks for a whole top round roast.

Cook the beef:

When you're ready to serve the beef, remove it from its brine. Put it in a large pot with the onions, carrots, celery, peppercorns, bay leaves, and parsley stems. Add enough water to cover and bring to a rolling simmer. Cook for 2 hours, adding more water if needed to keep the beef submerged. Drain the corned beef, and slice across the grain.

Sue,

Since you have been improving your bowling score, here's the way to get even better!

Bowling 2 meg video

 

 

 

 

 

More follow up on money.

Here's a trillion in 100 dollar bills

www.pagetutor.com/trillion/index.html

 

 

 

 


 

 

Pete 

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