Thread: corned beef
03-16-2005, 11:05 AM #1
Thanks to Donna I learned that i.c. people can't eat corned beef because of the spices.
So I will have plain boiled potatoes and cabbage. Oh well, better than having more pain
Just an fyi
03-16-2005, 11:13 AM #2
- Join Date
- Jul 2001
I'm actually one of those weird people who like plain, boiled cabbage. Obviously my tastebuds have changed since childhood.Tons of support,
IC angel helping families in need for the holidays. email@example.com
03-16-2005, 01:43 PM #3
i like plain boiled cabbage to i always have. mom use to fix it with fatback in it but i just cook it in plain water and salt.
she would fix cornbread with it i do the same.
i think it makes a great meal. i use cornal sp? oil in mine instead for the grease.
RhondaMedicine taken daily or as needed:
1. Heaprin and Marcaine rescue installment 1 to 3x daily as needed.
2. MS.Cotin 100mg 3x daily
3. MSIR 30mg 1 or 2 every 4-6hrs as needed for breakthrew pain.
4. Fentanyl 100 mg Change every 48hrs.
5. Gentamicin 80mg install after each rescue treatment
5 Leviquin 500mg self start as needed.
6. Klonopin 1 or 2 daily as needed.
7. Prosed/DS as 1 every 6hrs as needed.
I have IC, but IC doesn't have me anymore!
03-17-2005, 05:03 AM #4
happy saint paddy's day! (i'm assuming that's why you're talking about corned beef?)
i haven't eaten beef for years, but as it turns out, it's not even a traditional Irish dish, but an Irish-American peasant one.
anyway, it's probably a little late, but here's some of my fave Irish recipes:
Susan Maguire's Recipe for Boiled Boxty:
Ingredients: 4 dozen pink skinned potatoes
Equipment : Muslin , drawstring bag
"spinner" (see below)
Take 4 dozen medium size "Clare Pinks" potatoes (or another small, dense
pink skinned potatoes). Divide them in half and boil 2 dozen in their skins until tender ...DO
NOT overcook. Remove from heat and let cool. When cool, peel the skins
off and grate the potatoes . (Susan used a Cuisanart on "grate"). It can be
hand-grated if one is a historical purist. Set this bowl of cooked,
grated potatoes aside.
Take remaining 2 dozen raw potatoes and peel them . Cut into small
pieces and puree in the Cuisnart. You will have a thick, soupy
consistency. The liquid has to be removed from this mixture. In the old
days, the mixture was poured in the muslin "Boxty bag" , tied tightly
then wrung out by hand and rolling pin until most of liquid was removed
and contents had a crumbly , chalk-like texture.
Susan Maguire uses a small electric "spinner". This is the same as the
spin cycle in a washer. and the bag with contents is spun until all
liquid drains out. (I used the spin cycle in my washer instead , which
worked as well.) MAKE SURE AS MUCH LIQUID AS POSSIBLE IS REMOVED or the
dough will not set.
St. Brigids Oaten Bread
1 cup flour, 1 tablespoon sugar, 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt., 3 tablespoons butter in small pieces, 3/4 cup uncooked oatmeal flakes. 1 egg, 1/2 cup buttermilk
1.heat oven to 425 degrees. 2. grease baking sheet. 3.combine flour, sugar, baking powder, baking soda and salt in bowl and mix. 4.Add butter bits and cut in with knife until mixture is crumbly. 5.add oats and toss to combine. 6.in other bowl beat egg with buttermilk. 7.make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together. Make dough into ball and transfer to floured surface. Knead 20-25 times. Add flour if sticky.
8.pat dough into 8-inch round and transfer to baking sheet. 9.score a deep cross into the bread but do not cut it through 10.bake 15-20 minutes till brown.Oh goodie, goth mimes. The best of both worlds. They pretend they're trapped in a box and then whine about how cruel and unfair it is.
03-17-2005, 05:23 AM #5
Im having the cornbeef as I havent found it to be bothersome to me
03-21-2005, 08:48 PM #6
I had the corned beef and cabbage on St. Pat's and I even had it with mustard, which is the way I like it. I took Prelief beforehand and a couple of Tums afterward, and I was fine.
For some reason, Tums really lets me get away with eating food that would otherwise send me into a flare.
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By kelly McC in forum General Diet QuestionsReplies: 11Last Post: 03-20-2004, 03:28 PM