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Thread Number: 26774
Corned beef meets NuTone! |
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| Post# 411197 1/31/2010 at 12:06 (5,208 days old) by perc-o-prince (Southboro, Mass) | ||
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So, after the corned beef recipe thread last week, I decided it was time to make a corned beef dinner. We had it last night... yum! But the REAL reason I make corned beef is for the next morning! Pull out the NuTone Food Center grinder and have at it! 
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| Post# 411199 , Reply# 1 1/31/2010 at 12:06 (5,208 days old) by perc-o-prince (Southboro, Mass) | ||
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Even the carrotts and potatoes go in. No peeling necessary, folks! 
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| Post# 411201 , Reply# 2 1/31/2010 at 12:07 (5,208 days old) by perc-o-prince (Southboro, Mass) | ||
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Yum!!! 
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| Post# 411207 , Reply# 3 1/31/2010 at 12:10 (5,208 days old) by perc-o-prince (Southboro, Mass) | ||
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The real deal. I added a little granulated garlic, onion powder, ground pepper, and thyme when I mixed it up. I was out late at karaoke last night, and Rich isn't feeling well, so we both slept in and had this for brunch! Yes, TWO different Tabasco sauces. Chipotle for the hash and jalepeno for the eggs. Chuck 
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Post# 411238 , Reply# 4 1/31/2010 at 13:02 (5,208 days old) by appnut  (TX) |
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Seeing that Food Center grinder brings back horrible memories for me. My mom used to take left over roast beef and run it through therre. then mix it in some mayo (I guess) and we'd have heer own version of "potted meat" sandwitches. Ugh!! I can still feel that oily, pasty film from the fat on the roof of my mouth and it wasn't all that tawsty. That was the only thing she ever used that grinderr for, nothing else. This particular application is what did the Food Center in, she wasn't easy on it when she ground up that roast beef.
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Post# 411240 , Reply# 5 1/31/2010 at 13:19 (5,208 days old) by petek (Ontari ari ari O ) |
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| Post# 411280 , Reply# 6 1/31/2010 at 15:13 (5,208 days old) by perc-o-prince (Southboro, Mass) | ||
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Can you get a picture of it from the underside/inside the ca Here ya go! It really doesn't take up much room at all. Chuck 
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| Post# 411312 , Reply# 7 1/31/2010 at 16:36 (5,208 days old) by spankomatic (Ukiah,CA) | ||
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Post# 411327 , Reply# 8 1/31/2010 at 17:12 (5,208 days old) by jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers) |
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OMG Chuck that grinder is AMAZING | ||
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Post# 411361 , Reply# 9 1/31/2010 at 18:14 (5,208 days old) by petek (Ontari ari ari O ) |
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Post# 411539 , Reply# 11 12/31/2069 at 18:00 (19,849 days old) by appnut (TX) |
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Post# 411541 , Reply# 12 12/31/2069 at 18:00 (19,849 days old) by appnut (TX) |
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Post# 411585 , Reply# 13 2/1/2010 at 02:23 (5,207 days old) by sudsmaster (SF Bay Area, California) |
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| Post# 411613 , Reply# 15 2/1/2010 at 06:56 (5,207 days old) by toggleswitch2 () | ||
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Was it that or simply Montezuma's revenge? (Ducks and runs) | ||
| Post# 411642 , Reply# 16 2/1/2010 at 08:58 (5,207 days old) by danemodsandy (The Bramford, Apt. 7-E) | ||
Suds:
"I remember pan fried corned beef hash being a kind of treat when I was a kid. That was canned stuff..." However did whoever was cooking get that to brown? It's wet as can be; I can't imagine getting it to crust properly without some serious heat under some serious oil. Necessitating some serious cleanup, of course! | ||
| Post# 411714 , Reply# 20 2/1/2010 at 11:19 (5,207 days old) by rayjay (Carteret, New Jersey) | ||
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Hey Chuck. Did you make the Corned Beef with the beer? | ||
| Post# 411722 , Reply# 21 2/1/2010 at 11:53 (5,207 days old) by perc-o-prince (Southboro, Mass) | ||
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beer Naw. I used water, the little spice pack, coves of garlic, bay leaves, peppercorns, mustard seeds and pepper flakes. C | ||
| Post# 411728 , Reply# 22 2/1/2010 at 12:14 (5,207 days old) by rayjay (Carteret, New Jersey) | ||
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Hey Chuck, In the place of water, but a bottle of beer in next time. It is really nice, flavorfull and tender. | ||
| Post# 412853 , Reply# 24 2/5/2010 at 15:22 (5,203 days old) by rayjay (Carteret, New Jersey) | ||
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Hey CHuck. WHen the corned beef is done, you do not even taste the beer. It is just so tender and tasty. | ||
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