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Joined Date: Mar 05, 2011
Reviewed Corned Beef and Cabbage
"A variation I do is using baby Portobello mushrooms. I also do not use celery, as I find using celery in anything will impart its slightly bitter-sweet flavor in it. Good for poultry; not so much for pork or beef, in my opinion. As a tip, put the pepper and bay leaves in a bouquet garni or a mesh tea infuser ball, and put that down into the water. Not everybody likes biting into big pieces of pepper. The same can be done for anyone using the pre-made seasoning packets found in pre-brined supermarket briskets. I've got more tips like this on my blog."
I am a foodie like most other people out there, and I love to create in the kitchen. I have a food blog project called Gastronomy Redux at: gastronomyredux.blogspot.com