Text 32932, 95 rader
Skriven 2009-12-31 16:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: bostoniana 604
======================
-=> Quoting Michael Loo to Dave Sacerdote <=-

 JW> pails of salted beef naval meat.

I've since learned that it more properly called navel beef as in
belly button; it has nothing to do with salted military ship's
rations.

And it generally does have brisket and rib tip bones in it.

It's brined, not hard salted, but has no other seasonings added so
it will taste different than corned beef.

 DS> traditionally at least once (Jiggs dinner.)

 ML> I'm sure you or I or Jim could figure out a hundred perfectly
 ML> fine, sensible, traditional ways to use it.

I'm thinking it will make good bean dishes too.
 
I'm going to get a bucket, next time I shop.

 JW> (re: chowder) red wine vinegar as additions?
 
 ML> He had to be just winding you up.

No, I actually found such a monstrosity... "Brattens famous clam
chowder."

The oregano-garlic one came from Hobee's Restaurant, which is
admittedly in California and not Boston... "First place winner in
the Best Restaurant category in the annual Santa Cruz, California
Clam Chowder Cook-off" 

 ML> Either that or he doesn't
 ML> realize that not all people from Boston are like me, but there
 ML> are a superabundance of idiots there as well.

Not to mention California!

From: http://awickedscoff.blogspot.com

Jiggs Dinner/New England Boiled Dinner
 
This wouldn't be much of a blog on Newfoundland and New England
cuisine if I didn't dedicate a couple of entries to Jiggs Dinner,
New England Boiled Dinner or whatever it is you call your salty
cured meat boiled along side a crop of winter vegetables.

Both dishes are a derivative of "Corned Beef and Cabbage", a dish
associated with Ireland. The name Jiggs Dinner came from the comic
strip "Bringing Up Father", which began back in the early 1900s. The
label of Jiggs Dinner stuck somewhere along the way and became
entrenched in Newfoundland food lore.

New England is "the Boston States" as often refereed to back in the
day by Newfoundlanders and Maritimers alike.

Newfoundland Jiggs Dinner vs New England Boiled Dinner
Salt Beef (trimmed naval beef)/Corned Beef
Cabbage/Cabbage
Potatoes (often blue spuds)/ Potatoes
Carrot/ Carrot
Rutabaga/ Turnip
Rutabaga Greens/Brussels Sprouts
Onion/Onion
Condiments:
Pickled Beets/Grainy Mustard
Mustard Pickles/Mustard Pickles
Gravy/Vinegar
Horseradish/Horseradish

Typical Jiggs side dishes

Pease Pudding (Yellow Split Peas)
Figgy or Blueberry Duff
Bread Pudding
Potato Cakes with salt pork belly

Next course:
Roast of chicken, pork or beef
Savory Dressing



Cheers

YK Jim


... It be a Wicked Scoff.

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