No, no jealousy... it was really just an unfortunate coincidence. If she had been serving anything else (and didn't use a broken meat thermometer) it would have been fine.
LJ's brother is a funny mofo though... we had a good laugh about it after he taunted me for a whle...

There were no snakes in Ireland.

The "snakes" are a metaphor, usually thought to refer to the Druidic Priesthood, who were killed because they wouldn't convert.

so just what the hell is corned beef?

a cow that's been force-fed corn -- like a goose for foie gras?

some special post-slaughter processing?

pepper-corns.

and ya'll need to reread your Irish history.

Enlighten me, Smoothmoniker. I only know back to the Tuatha de Danann. ;)

http://www.google.com/search?q=define%3A+corned+beef

The term 'corned' as in 'corned beef' is a reference to the coarse salt used in the curing process. In Britain 'corn' referred to any small grain or particle, especially those of cereal grains such as wheat. These days, corned meat is cured in a briney solution.

Dangit Pie - I thought I was going to *finally* get a chance to look like the smart one..... but noooo, you had to steal my thunder. ;)

Speaking of corned beef, I've got about 30lbs of it cooking on the stove downstairs, and I've got a beef brisket on the BBQ along with two slabs of baby back ribs. I am already hungry!!

Sounds like you're feeding an army.:mg:

I survived the not wedding, but only just. I did win the centerpiece, and there was an open bar.

It turned out that the venue for the wedding was no mere corporate presentation center, rather it was the same building where they hold the gun shows. The formal name of the center was on the invitations; for some reason I thought they meant another place a mile down the road from where it really was. So at least I was familiar with the exits, and have a prearranged deal with the gods of parking and automotive safety. Most of the wedding guests had to walk all the way to the end of the parking lot (3/4 mile, uphill) to reclaim their cars. I managed to be in sight of the door.

We shared the evening with the "Artistic Pool" competition, which is a three day event that has most of the hotel and the convention center booked. There are some shady looking dudes, and hard ass, used up looking chicks there for that event.

I suppose that the guys were saving their best for the real competition, because the guys up near the bar that kept setting up trick shots all night weren't making a single damn one of them. Of course, it could have all been in the name of faking out the competition, too.

Straight out of the plastic package with the reddened brine and the little packet of pickling spices to spread on top. Corned beef does look a lot better if you elevate it on a rack in the roasting pan, above the juices it exudes. Maybe someday I'll find a corned-beef brisket that's better/more complex in flavor. Likely it'll be a long search.

Roasting pan?? I was always told boiling is the only way to prepare corned beef...

I'm moved to wonder what a little time under the broiler would do for corned beef.

I like corned beef made like I believe others make ham, with a sweet glaze. Apricot sauce or sweet and sour sauce. There is a great kosher duck sauce we use, but I don't remember the brand name.

A good corned beef is one where you can cut through 3/4 inch slices with a fork. And I like them broiled.

As much as we disagree on politics, Rich, we've a lot in common when it comes to food.

Are you crazy about omelettes?

Anyone going to try again this year?