HI Dale

>  ML> Did you see the change in grain when you did the
>  ML> home cutting? By the way, the numbers you cite are
******** Warning!  Lines omitted here ******* 

dsh> I never did figure out the grain.  We had several meals off of the flat
> cut end, and I tried two different directions and could not see any
DSH> visible grain on either one.

Feel for us poor Eats... I seldom am sure if I am cutting across grain
'cause I can't be sure of grain direction.  

By the way my friend, I am still eating that wonderful chunk of meat you
left me.  I froze most of it and am using a bit at a time.  About once a
week (occasinaly twice, I admit) because I'm ordered by my Nefrologist 
( I don't care how it's spelled) to keep to 2000mg of Sodium a day.  

I hope u will forgive me, but I have been rubbing off the Rub to reduce the
Sodium a bit, given that the original Corned Beef (right?) is a bit salty.

I am, however, roused to the p[oint of wondering if the Rub actually has
any
salt in it.  Can I leave it on?

What would the end product be if one didn't use corned beef in the process?
 NOT hinting, just dumb.

Mercy but your product is good.

burt  




> 
>  ML> a bit on the edge for the difference in thickness
>  ML> between flat and point and might have something to
>  ML> do with the specialness of the price. Consider that
>  ML> the flat is generally regarded more highly (except 
>  ML> by me) than the point.
>  
> If we ever get another one of these, perhaps next year, I am strongly
> considering to take that thick point end and cut it horizontally into
> two pieces.   It had a pretty thick internal fat line that might make
> that fairly easy to do.  That way it should cook at the same time as the
> flat cut end.
> 
>  > about noon today.  It is still cooking away -- I have a remote
>  > thermometer in the flat cut end.  It stalled at 160F for several hours
>  > but has now started to climb a bit to 178F (after 12 hours).  The
>  > thicker point has its own thermometer and is running about 10 degrees
>  > lower.  That will be tomorrow's dinner.
> 
> We took the flat cut off at 3 am, i.e. 15 hours.  It had reached 200F.
> The point cut was still at about 170, so we took it off, wrapped in
> heavy duty aluminum foil [why is it often called tin foil?] and then put
> it into the oven set at 200F.  Took it out at noon next day (24 hours
> total) with the meat reading very near 200F.   Everything is now cut
> into moderate meal size pieces, vacuum sealed, and in the freezer.  Next
> time you come here, we'll pull out part of that point cut for you to
> have.
> 
> 
>  > Tonight was chili, made with a small piece of chuck roast that did not
>  > make it into the crock pot for pot roast when Nancy was here, plus a bit
>  > of left over brisket from Urban BBQ, plus the tip end of that bottom
>  > round rump roast that we had cooked a few days ago (and had at least
>  > three meals of medium beef off of it).
> 
>  ML> I hope it was fatty chuck, because even the fatty
>  ML> part of the supposed fatty barbecue was none too
>  ML> fatty, and bottom round is a very lean cut.
> 
> Turned out pretty good -- remember that we do not care for fatty foods
> as much as you do.  The three different meats maintained their
> individual character in the final dish.
> 
> 
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>  
>       Title: Kobi Keema (Cabbage and minced Beef)
>  Categories: Main dish, Beef, Vegetable, Indian
>       Yield: 4 Servings
>  
>     500 g  Minced Beef
>       1 sm Cabbage
>       1 ts Salt
>      50 g  Fat
>       2 md Onions; finely chopped
>       2    Garlic cloves; fine chopped
>     1/2 ts Ground chillies
>     1/4 ts Ground turmeric
>     1/4 ts Ground coriander
>     1/4 ts Ground Cummin
>       1 pn Ground cloves
>       1 pn Ground cinnamon
>     1/2 ts Ground ginger
>  
>   Fry onions in the fat until light brown. Add the garlic, fry a minute
>   or two, then add the spices, cook a few seconds, stirring, then stir
>   in the minced beef and salt. Cover and cook gently for 30 minutes.
>   Don't add water. Shred the cabbage finely. Add to the mince and cook
>   on until the cabbage is tender. Alternatively, either aubergine or
>   cauliflower may be used instead of cabbage.
>   
>   Recipe "The complete Book of Curries" Harvey Day
>     Mmed IMH c/o LeMarYol BBS Fido 2:324/151.4
>   
>   From: Ian Hoare                       Date: 10-12-99
>   Cooking
>  
> MMMMM
> 
> 
> 
> 
> ... Shipwrecked on Hesperus in Columbia, Maryland. 00:09:11, 31 Aug 2016
> ___ Blue Wave/DOS v2.30
> 
> --- Maximus/NT 3.01