how did it come to this?
corned beef
have you ever wondered, why corned beef is called that?
i have.
does corned beef contain corn?
is "corned" a slang term used in the hey days to mean minced,or grinded, or mashed?
i couldnt take the mystery.
and so my dear friends, i have found out:
Old-time butcher shops closed every weekend. Ice, the only refrigerant available, could not dependably hold fresh meat for two days. To keep unsold meat from going to waste, the butcher soaked the meat in a strong brine or covered it with coarse salt to trigger osmosis. The grains of salt were called "corn" in England, and the name "corned beef" stuck with the product.
and now you have it.
the history of corned beef.
i also found out that:
Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.
Today brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Of course, these spices may vary regionally.
and so you have it.
while randomly browsing, i came across this:
Breakfast Hash
8 oz spicy or mild bulk pork sausage
3 cups frozen potatoes O'Brien -- thawed
1/2 cup chopped onions
2 tbsp. flour
6 eggs
beaten or 1 1/2 cups egg substitute
1/4 tsp. salt
1 large tomato -- chopped
1/3 cup Parmesan cheese -- grated
Cook sausage in a large non-stick skillet until browned, breaking into crumbles with a wooden spoon. Pour of all but one tablespoon drippings. Add potatoes and onions to skillet; continue to cook 8 minutes or until potatoes are tender and golden brown, stirring frequently.Beat together eggs and salt; add to skillet. Cook about 3 minutes, or until eggs are set, stirring frequently. Stir in tomatoes. Heat through. Sprinkle with cheese.
and now you have one very hungry daphne craving for breakfast hash.
