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Old 31st March 2013, 10:53 PM   #1561
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Yes sorry about that, thanks evanc. I was not aware of the Him-a-layin' stuff until now. Pink salt, Prague salt/powder, curing salt it's all the same to me. Somewhere around 6% sodium nitrite in coarse salt. It's what turns the corned beef red.

EDIT: If you are thinking about doing it, as with everything else, it tastes better when you make it and there are recipes on the net and instructions on how to. I do the bag method as I find you get a more even marinading and you need less of the brine.

Damn, now my mouth is watering just thinking about it.

I had a taste of the Carpaccio and it is really nice with the sesame oil.
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Old 1st April 2013, 12:18 AM   #1562
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If you like corned beef then sauerbraten might be a fun thing to try and make. Similar to corned Except the acid in the marinade retards the spoilage instead of salt and nitrite.
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Old 1st April 2013, 03:44 AM   #1563
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Yes, I have enjoyed that in the past as well. I do like the colour of the corning though.
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Old 1st April 2013, 02:27 PM   #1564
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Originally Posted by jacco vermeulen View Post
(have to finger count one day how many languages have the headless chicken saying)
You could count on spaniards too
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Old 1st April 2013, 03:37 PM   #1565
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Piel means Çock in Cheesol.
Which makes a "Chulo sin Piel" a "Pollo sin Cabeza"

(speaking of "En mi Piel", what a movie. Seen Buika perform live three times over the last year, y que linda. Buika - 'En Mi Piel' preview - YouTube )

Me dos highly cherished kitchen utensils >>
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Old 1st April 2013, 03:49 PM   #1566
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Mr Walton,

as a consolation, a way superior Robot coupe from Miss is Sippi requires deep pockets, and their catalogue also hasn't listed the pasta dick utensil for quite a few years.
I still have my StarMix from Germany circa 1973, real castings and machined parts. The Kitchen Aide meatgrinder attachment is all stamped crap.

For Easter we did a leg of Halal spring lamb. I figure there is a bit of irony there.
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Old 1st April 2013, 03:53 PM   #1567
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I figure there is a bit of irony there.
Is that what gives it the extra flavor? I would think sumac...
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Old 1st April 2013, 07:58 PM   #1568
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Is that what gives it the extra flavor? I would think sumac...
I went more Western, garlic, mustard, parsley, and cilantro paste. Cover and let sit a room temp for a couple of hours and sit it on the barbie.

I swear there was a mild brining but I can't find a definitive answer on Halal in that respect. Same with the Halal duck, COSTCO is taking flak from some quarters for carrying it.
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Old 1st April 2013, 08:12 PM   #1569
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Rules for halal and kosher meat are similar. I know that Koshering meat includes salting for a set amount of time to draw out the blood. perhaps this is the source of the brine flavor.
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Old 1st April 2013, 09:41 PM   #1570
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This is what I don't like about some brines. I have to wait another 4 days. This is killing me. Oh well I can make some pasta tonight to keep me busy. I have one of those extruder things.
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