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I didn’t have alien invasion on my 2023 BINGO card.

Come on, media. you have one job. start doing it.

A last alliance of elves and men. also pet photos.

Balloon Juice has never been a refuge for the linguistically delicate.

Perhaps you mistook them for somebody who gives a damn.

Bark louder, little dog.

You don’t get to peddle hatred on saturday and offer condolences on sunday.

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Only Democrats have agency, apparently.

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Sadly, there is no cure for stupid.

Just because you believe it, that doesn’t make it true.

“woke” is the new caravan.

Peak wingnut was a lie.

Let me eat cake. The rest of you could stand to lose some weight, frankly.

I’d like to think you all would remain faithful to me if i ever tried to have some of you killed.

Reality always lies in wait for … Democrats.

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Republicans do not pay their debts.

If you tweet it in all caps, that makes it true!

Whoever he was, that guy was nuts.

Accountability, motherfuckers.

Republicans in disarray!

You are here: Home / Food & Recipes / Cooking / Friday Recipe Exchange: Corned Beef and Cabbage, Reprise

Friday Recipe Exchange: Corned Beef and Cabbage, Reprise

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Corned beef is really one of the perfect foods to do in a pressure cooker. You get a nice, tender beef and instead of mushy, colorless vegetables, you get perfectly cooked vegetables infused with that great corned beef broth flavor.

Tonight’s featured recipe uses a bit of dill pickle juice in place of some of the water and a touch of spicy brown mustard. But I saw recipes that used chicken broth, sherry or beer in place of some of the water. I think you should experiment and use what sounds good to you. I really  like dill pickle juice. And I have become a big fan of Napa cabbage with my corned beef.

A lot of recipes call for 3-4 lbs of corned beef. I picked up two, since both the pressure cooker and slow-cooker recipes are easy, you don’t need to save corned beef and cabbage for a special occasion. Just freeze the other one for another day.

I know I’ve been very busy and haven’t posted a lot of new recipes, but I have been doing a lot of cooking and just bought some new cookware (here). I’ll try and do better…I’ve got a great new technique for very, very crispy oven chicken and I’ll try and get that posted.

Are you a corned beef fan? Reuben’s anyone? What’s on your plate this weekend?

Now for the recipes:

JeffreyW tackles corned beef  leftovers – see his gallery of Corned Beef Sandwiches here. (lots of yummy pictures at those links)

My family weighs in on their favorite ways to fix corned beef, including grilling. (click here)

Now tonight’s featured recipes:

Pressure Cooker Corned Beef Dinner:

  • 3 to 4 lbs corned beef, trim the fat to about 1/4 inch
  • Water
  • Spices included with corned beef or the following: 1 tbsp black peppercorns, 1 tbsp mustard seeds, 1 tsp fennel seeds,
  • 2 bay leaves
  • 2 garlic cloves, crushed – opt
  • 1 tbsp spicy brown mustard
  • Salt and pepper to taste
  • 4 – 6  medium to large potatoes, cut into four to eight pieces, peeling optional
  • 4-6 carrots, sliced in half and cut into 2” lengths
  • Cabbage, cut into 4 to 6 pieces – for a change of pace, I’ve used Napa cabbage to great success.

pressure cooker and cooking rack

Remove the corned beef from the brine (discarding the brine), rinse thoroughly and place in the bottom of the pressure cooker, fatty side up. [You don’t want to brown this beef, because it’s been brined.] Sprinkle spices over the top of the beef. Add enough liquid (water or water and a combination of ONE of the following: pickle juice, chicken broth, beer or wine) to come to the top of beef, about 3-4 cups usually.  Cover and bring to pressure and let cook for 1 hour. I use the cold water method to depressurize (that is when you run cold water over the pan in the sink, otherwise you can remove it from the heat and let slowly depressurize).

The key to getting the perfect corned beef and vegetables with the pressure cooker is to cook them separately. Prep the vegetables during the last 15 or so minutes of beef cooking time. Once the beef is done, put it on a cutting board, cover loosely in foil and put a towel over the whole deal.

Remove all but enough liquid to come to the bottom of the cooking rack when placed in the pressure cooker. Place potatoes first on the tray, then carrots and then cabbage, cover and bring to pressure. Cook for about 12 minutes. The vegetables will be fork tender, not mushy and the beef will be fully rested. Slice, plate and serve.

For the slow-cooker:

Place rinsed beef in the bottom of the slow-cooker, sprinkle spices, add liquid to come to the top of the beef,  and cover. Cook on low for 4 hours. At the 4 hour mark, add potatoes and then carrots. Cook additional 4 hours, adding the cabbage during the last 30 minutes. With the exception of adding the vegetables, try to resist the temptation to open the lid. You need it to stay covered to properly cook. Let the meat rest, covered with foil for about 15 minutes before carving.

There you go, some easy ways to put together a nice corned beef dinner.

Enjoy your weekend and watch out for leprechauns… – TaMara

ETA: There will be a special writer thread tomorrow by request. Stop by and give Mnemosyne some advice.

Reader Interactions

184Comments

  3. 3.

    Mnemosyne

    I’m not making corned beef this year since I’ll be in Florida, but it’s also yummy to take the cooked slab of meat out of the pressure cooker, dry it off a bit, smear on a honey-mustard glaze, and stick it under the broiler to form a nice crust. Yum!

    And if you guys think you’re sick of hearing me obsess about The Giant Disneyworld Trip, spare a pitying thought for poor G, who’s getting all of the planning and fretting in real time. He’s going to stay home (work/school, plus not as big a fan as I am) and, as usually happens when one of us takes a solo trip, he will spend the first 2 or 3 days enjoying having the apartment to himself and the subsequent days wondering when I’m going to get home already.

  4. 4.

    SiubhanDuinne

    Stop by and give Mnemosyne some advice.

    Oh lordy, TaMara, now you’ve gone and done it!

  6. 6.

    efgoldman

    @Mnemosyne:

    if you guys think you’re sick of hearing me obsess about The Giant Disneyworld Trip

    Hey. at least it got you to stop the Hamilmania posts.

  9. 9.

    Mnemosyne

    @SiubhanDuinne:

    ? (If you don’t have emojis, this response will make no sense.)

    @debbie:

    I know! I’ve been planning the damn thing for over a year now. We arrive on Monday and leave on Saturday, so it’s four full days on the ground.

    @efgoldman:

    Just you wait. My tickets arrive in late June.

  11. 11.

    geg6

    Although I am one quarter Irish l (and if you could ask my mom she’d say it was the dominant genes), I HATE corned beef and cabbage. Now a Reuben? That’s another story. Very thinly sliced corned beef, (the best part) homemade sauerkraut dotted with caraway seeds, dark rye, a good Thousand Island, a nice slice of Swiss on both sides and a big kosher dill on the side is a little bit of heaven.

  13. 13.

    Mnemosyne

    Back on topic (sort of), if traffic cooperates on Sunday evening, we’re going to have dinner at Finn McCool’s in Santa Monica, which has really good Irish food. Santa Monica has a big Irish immigrant community — that’s where Whitey Bulger went to hide out.

    If traffic doesn’t cooperate, we’re going to In N Out.

  14. 14.

    Gin & Tonic

    @debbie: The Reuben is one of the top three sandwiches in the world. I’ve ordered one in all sorts of places, with varying results, but the worst Reuben in the world, hands down, no contest, was found in the Cincinnati airport.

  19. 19.

    debit

    I have never made corned beef. I have also never used a pressure cooker. When I bought my house in July, my real estate agent gave me a pressure cooker as house warming gift, but I remember the cautionary tales of of my childhood, where people were maimed and killed by malevolent pressure cookers, so I am leery. Maybe he wants to kill me so he can re-list my house.

  22. 22.

    geg6

    @debit:

    I make killer Reubens. I make my own Thousand Island. And my sister and my John both make homemade sauerkraut. I could eat that sauerkraut right out of the jar. And it’s not a Reuben unless it’s toasted like a grilled cheese, IMHO.

  24. 24.

    Another Scott

    @debit: :-)

    My dad would use his electric pressure cooker to make pinto beans for us every Sunday when we were kids. I don’t think he ever cooked anything else in it. We’d have Jiffy Mix cornbread with it – no effort was spared! ;-)

    That corned beef dinner looks yummy, TaMara. Especially compared to pinto beans!!

    Cheers,
    Scott.

  25. 25.

    debit

    @debbie: Stupid recipe threads making us hungry. WHO HAS THE MAKINGS FOR A RUBEN JUST SITTING AROUND THE HOUSE, TAMARA? DID YOU EVER THINK OF THAT?

  30. 30.

    Adam L Silverman

    @debit: I almost posted a spatchcocked roast chicken, smashed, garlic roasted red potatoes, and roasted asparagus. So either way you were hosed.

  32. 32.

    schrodingers_cat

    I has a new pressure cooker, a gift from my friend. Its Hawkins, an Indian brand but made for the international market. The cookbook that comes with it has some decidedly weird “western” recipes.

  37. 37.

    Mnemosyne

    @Major Major Major Major:

    Pitching advice. In my Disneyworld obsession, I half-forgot that I’m going to be pitching my novel at a writer’s conference the weekend after Disneyworld, and now I’m freaking out a bit. But that’s why I asked TaMara for a separate thread tomorrow — I don’t want to take over another thread.

  40. 40.

    Eric S.

    @Gin & Tonic: you probably could have stopped at Cincinnati, but by adding airport you sealed the deal.

    PS, My mother lives there and I’ve yet to find any exceptuoms4 to their culinary meritocracy.

  43. 43.

    Adam L Silverman

    @schrodingers_cat: Just looked it up. Its the British Chancellor’s pudding. Steamed sponge pudding, usually with fruit in it. There is nothing the British will not boil or steam!

  45. 45.

    Mnemosyne

    @schrodingers_cat:

    That sounds very English. American pudding and British puddings are not at all the same thing.

    Also, G has started re-watching “Deep Space Nine” from the beginning, but he will probably be too chicken to participate in online discussions.

  47. 47.

    Marjowil

    I would substitute regular brisket in that recipe because I detest corned beef, love brisket. And corned beef is bogus Irish, not really Irish. I do an Irish menu of colcannon and/or champ, soda bread, and pork, usually with onions and apples.

  48. 48.

    japa21

    Probably the best rueben I ever had was in a now defunct restaurant in the NW suburbs of Chicago. It was open face and was outstanding. My bride to be and I loved it so much we had our rehearsal dinner there 42 plus years ago.

  49. 49.

    Mnemosyne

    @Marjowil:

    Corned beef is American Irish — they couldn’t get the meat they made the dish with back in the old country, so they used the same kind of meat that Mrs. Rabinowitz down the hall was using.

  51. 51.

    Eric S.

    @Adam L Silverman: as a STL Cardinals fan that visits a couple times a year. YES! I know I’m spoiled being in Chicago but damn a lot of Midwestern food floats between bland and terrible.

    Yes there are many exceptions but …

  53. 53.

    mai naem mobile

    @debit: a pressure cooker is easy once you get used to it. Just remember a few things:
    1/Let the whistle go on for 5-10 mins and then take it off the stove. Don’t take the lid off.
    2/Let it cool down. You can take the whistle off and let the steam escape thru the pressure valve. Don’t take the lid off. When the steam is done,take the cooker to your sink and pour water over the top for a few minutes and then open the lid.
    3/Alternatively take it off after the whistle is done and let it cool for over 30 mons and open the lid.
    4/ The lid should slide open easy. If you’re “forcing” it, you haven’t let it cool down/let the steam escape and you’ll get a mess,so stop and let it cool down.

  54. 54.

    Shana

    @Gin & Tonic: Well duh. If you’re in Cincinnati you have to get chili, preferably a 5 way. Hubby’s there this weekend visiting his mom, on the anniversary of her son’s (Hubby’s next older brother) death.

    I’m spending the weekend getting caught up on our Quicken entries, prior to doing taxes. I stopped in October so I’m going to be working on it all weekend. Or at least the parts where I’m not taking Older Daughter to Costco, going to a precinct captains meeting and having dinner with Older Daughter as she gives what I think may be her first dinner party. I expect the food will be good, and served on mismatched plates, which is what a recent grad has.

  55. 55.

    Mnemosyne

    @Adam L Silverman:

    I like corned beef and cabbage.

    Though I may lose friends here by admitting I’m not a fan of the reuben. My favorite sandwich is a good (but not too authentic) chicken banh mi, followed by a BLTA or a French dip.

  58. 58.

    Adam L Silverman

    @Eric S.: Chicago is an oasis in a sea of meh. I was pleasantly surprised that, other than that retched St. Louis style pizza, that Kansas City, MO also has some very good food when I had to spend extended periods out at Leavenworth for work.

  60. 60.

    debbie

    @japa21:

    If you’re ever unlucky enough to be in Columbus, Ohio, go downtown to Katzinger’s for the very best Reuben’s, pastrami, or about a million other things.

  65. 65.

    Gin & Tonic

    @Shana: Isn’t that where they serve the chili over spaghetti? No thanks.

    And the only reason I was there in the first place was that it was a hub for Delta. I’ve never voluntarily gone there and have no desire to do so.

  72. 72.

    Eric S.

    @Adam L Silverman: KC BBQ, which I think is very similar if not the same as Memphis, is quite good. I’ll admit I’m in no way shape or form a BBQ connessuire. Three last time I wad in KC waa 20+ years ago with a college f2f during thanksgiving. I remember we ate well.

  74. 74.

    Brachiator

    Don’t care much for corned beef and cabbage, but the recipe up top looks very tasty.

    Not a Reuben fan, but I live for pastrami. A great LA place used to offer the Kosher Burrito, which featured pastrami. Mmmmm!

  75. 75.

    geg6

    @Gin & Tonic:

    Not only do they serve it on spaghetti, they make the chili with cinnamon. CINNAMON! Should be a felony!

    ETA: You can get great German food in Cincy.

  77. 77.

    debit

    @Eric S.: Totally agree about cream of whatever soup. Yuck.

    ETA: And with that I bid you all good night. Have to go in to the office tomorrow, so best get some sleep.

  80. 80.

    Omnes Omnibus

    @debit: My mom has the same terror of pressure cookers. One year, early in their marriage, my dad (normally a very smart man) bought her a pressure cooker as a birthday present. Oddly, the next year, she got an opal (her birthstone and favorite gem) pendant. They are still married.

  81. 81.

    Eric S.

    Re many: i love corned beef and like a Rueben. The boiled veggies, potatoes and carrots ans cabbage, i can do without. They are ok but just not interesting to me. I’ll pouring pick up a brisket this weekend but I’ll probably roast carrots and steam some broccoli to go with it.

  82. 82.

    Adam L Silverman

    @?BillinGlendaleCA: Some of the worst Army training ever possible. In my AAR for the Program Manager I described it as “Hell for smart people”. That was five months of my life I’ll never get back. I was also there for a lot of Operational Planning Team meetings and other meetings the year after I got back from Iraq. Last time I was there was for an absolute shit show of an OPT run by a guy who is a fraud (claims to have a doctorate, doesn’t have a doctorate – I should know, I was on the investigatory committee to get to the bottom of it and we still couldn’t get him fired) and had no idea what he was doing. The base is actually very nice.

  86. 86.

    Major Major Major Major

    Well, you jackals inspired me and I picked up a couple of corned beef sausages from the Whole Foods (“more like expensive foods,” my husband likes to say, subverting an old classic) on the way home instead of I don’t know tilapia or something.

  92. 92.

    Adam L Silverman

    @japa21: For work. Leavenworth houses the Combined Arms Center (CAC – and yes they say it like you’d read it…). The Combined Arms Center is, essentially, the operations command of Training and Doctrine Command. CAC includes the US Army Command and General Staff College (CGSC – Intermediate Leader Education), which is the school for field grade officers, the US Army School of Advanced Military Studies (SAMS), which is the dedicated graduate/professional school for educating Army strategists, the Mission Command Training Center (MCTC), which is in charge of exercises, and a few other things.

  93. 93.

    maeve

    50% Irish (my Dad’s parents emigrated separately to Brooklyn in the 30s and met there). Our (US) corned beef is a US invention (Irish immigrants met Jewish immigrants and beef brisket was available) but my Irish grandparents adopted those traditions with enthusiasm. My (mostly) German/Austrian ancestry mother perfected the recipe. We always had corned beef – with both “greasy cabbage” (cooked w/ the corned beef – in later years in the slow cooker) and regular cabbage (cooked more lightly w/ butter). Parsnips are good too.

  96. 96.

    Adam L Silverman

    @Eric S.: KC BBQ is very good. I grew up in Florida and Georgia and have lived in Arkansas. I’m pretty well versed in BBQ. But I was amazed that in addition to the BBQ and the steaks, there was excellent Mexican food (not Tex-Mex), as well as other ethnic restaurants. Leavenworth itself has both a phenomenal Mexican restaurant and one of the best Thai restaurants I’ve ever been in and passed muster with my 1/2 Thai teammate.

  98. 98.

    p.a.

    I’ll pass on CB&C and its illegitimate sibling the New England Boiled Dinner, but Reuben and Rachel: yummmmmmm.

    Cabbage in French is choux, apparently for the smell when cooking it. But I do attempt red cabbage occasionally, with apple cider and apple cider vinegar.

  99. 99.

    Sister Rail Gun of Warm Humanitarianism

    @Mnemosyne: I think so. I don’t have it in my hands yet, but I’m told there are a number of lyrical references in the dialogue. (My local comic shop owner is also a Hamilmaniac, so she made a point of letting me know. A frequent greeting between us is “Yay Hamlet!”)

  101. 101.

    Louise B

    We cook corned beef solely for the purpose of making corned beef hash out of the leftovers. Sauté a little onion, carrot, celery and red pepper in some butter, add chopped corned beef and some chopped cooked potatoes, fry until a nice crust develops, and serve with a poached egg.

  102. 102.

    Adam L Silverman

    @SiubhanDuinne: The Scottish boil or steam their fair share of things too. But yes, they do fry a lot of things. The entire country lives in fear of grease fire. And hardened arteries.

  103. 103.

    Adam L Silverman

    @Omnes Omnibus: My mom has the same thing with waffle irons. The folks got one as a wedding gift. There was an incident. It is not discussed and if she’s around and we’re at brunch or someplace to get breakfast, waffles are ordered at one’s own risk. How she survived her trip to Belgium a couple of years ago, I have no idea.

  104. 104.

    Ohio Mom

    @Gin & Tonic: Cincinnati chili is an acquired taste, I do not press it upon out-of-towners. It is great winter-time comfort food for those who have grown to appreciate it.

    @Eric S.: Yeah, Cincinnatians are not as sophisticated as they might think they are. Still, there are some food treasures in hidden corners. Not much on the west side, however. What part of town does your mom live in?

  113. 113.

    Another Scott

    @Adam L Silverman: I had a much better seafood dinner in Wichita than I did a steak dinner when I was out at Boeing (TDY, as part of a summer job at WPAFB) in the early ’80s. Weird.

    There was a pretty authentic sushi restaurant in Roanoke, VA in the late ’80s according to someone I met there on a job interview. We went there for lunch and it was quite tasty (but I had nothing else to compare it to).

    One just never knows how good/bad the food is going to be wherever one ends up. :-)

    Cheers,
    Scott.

  114. 114.

    Lyrebird

    @Adam L Silverman: KC also has the Jerusalem Cafe and two out of two of the vegan restaurants I’ve tried where I actually liked the food! (Eden Alley and Cafe Gratitude) Ate at both places with a mostly-omnivorous group from a work training thing.

    ETA: and everyone loved both.

  118. 118.

    Sab

    Tamara,
    I am 60 years old and I have a pressure cooker I inherited from my mother that she loved but I am terrified of. How do I cook something in it without blowing up the house or at least the kitchen.

  119. 119.

    Gin & Tonic

    @Adam L Silverman: OT, but I have a friend in Kyiv who’s saying they’re not releasing Churkin’s autopsy because his heart attack was caused by the malfunctioning of an electrical device of an, um, *personal* nature.

    I’m pretty sure it’s intended as humor – he is the sort who will always find an opportunity to seek humor in the misfortunes and tragedies of others.

  123. 123.

    Steeplejack (tablet)

    I had an excellent Reuben, with German potato salad, at the Bavarian Inn in Shepherdstown, WV, on Presidents Day. I took a little road trip up there from NOVA just to get out and about.

    The rest of the menu looked good too.

  124. 124.

    Steve in the ATL

    @Eric S.:

    KC BBQ, which I think is very similar if not the same as Memphis

    Just catching up. You are also dead to me, unless this is a typo caused by your new reading glasses.

  125. 125.

    Eric S.

    @Ohio Mom: she’s … east. Sorry, I’m not real good with the geography of the city. I’m holding my tongue on their “chili”. Otherwise they seem to have perfectly mediocre food.

  131. 131.

    Adam L Silverman

    @Omnes Omnibus: I upgraded her to one of the Cuisinart griddlers as a gift about a year or so ago. I offered to, and was told not to, get the additional waffle plates.

  132. 132.

    Adam L Silverman

    @Steve in the ATL: I never said it was better than Memphis. I just said it was very good. I’ve lived all over the South and Southwest. I’ve had just about every regional BBQ you can have – from those honking huge beef ribs in Texas to the pulled pork with the mustard and vinegar sauce in the Carolinas. You all want to get wrapped around an axle over who’s is better – be my guest. I’m just gonna enjoy the excellent offerings from each state/region.

  138. 138.

    p.a.

    I recently bought a tfal pressure cooker with the 2-pressure-select-and-pressure-relief valve for, IIRC < $40: not bad. Before that I had been using a danish old-fashioned let-it-sit or run-under-cold-water model. Produced some interesting sounds when put under a cold water stream. Bit scary.

  140. 140.

    Sab

    @Adam L Silverman: My mom had a waffle iron that she used frequently but always hated. I learned all my earliest swear words listening to her dealing with that thing. I never understood why she didn’t just make pancakes.

  141. 141.

    Adam L Silverman

    @Gin & Tonic: That would be interesting. I checked with a former boss, retired Ambassador. He stated flat out that State is out of line and out of its jurisdiction on this and has no authority to suppress the autopsy results. He hopes/expects that the NY authorities will release the details, especially if there is evidence of anything suspicious/criminal.

  148. 148.

    Lyrebird

    @Adam L Silverman: Ah well, rare to find a food venue that the Balloon Juice sophisticates have not yet experienced! Seriously, the several I’ve eaten at mostly had a not so great price/performance ratio. I hope your comment means you did get to the Jerusalem Cafe. (Run by a sfaik Christian family from there… not haute cuisine, just good food & good folks.)

    Last time I visited a non-Korean BBQ joint was somewhere on the TN/KY border, and the food was delicious!

  152. 152.

    Adam L Silverman

    @Omnes Omnibus: He is in a world of trouble. Also, the Vice President did his patented look pained and offended and lie like a rug thing when asked about all of this by Brett Baier of Fox News. Claimed he knew nothing about it. Of course he was informed by LTG Flynn’s attorneys as head of the transition back in December. He was also informed by Congressman Cummings back in November. And it was widely covered in the news in October. And, of course, Stone decided to dig his own hole a few feet deeper.

  155. 155.

    TaMara (HFG)

    @debit: I will give you any instructions you need to cook safely. Most of the new ones come with enough safety features to render it harmless under normal cooking conditions.

  156. 156.

    Another Scott

    @Adam L Silverman:

    He is in a world of trouble.

    Who? Flynn? McCauley? Pence? All of them? Rosen’s tweets are opaque to me (as is much of Twitter in general).

    I haven’t kept up with this stuff and the October Times story makes it seem like McCauley is the bad actor there (and he admitted as much), but the House (naturally) tried to put it all on Clinton.

    Even if there are a bunch of undisclosed contacts and payments between all these people, what does it mean? Are we expecting to find a memo where Flynn tells McCauley to burn Hillary, or something? If we don’t, does that mean they can shrug it off (“Yeah he didn’t disclose stuff, but it’s no big deal.”)?

    If you have the time, a short connect-the-dots post would be interesting and helpful.

    Thanks.

    Cheers,
    Scott.

  159. 159.

    Adam L Silverman

    @Another Scott: LTG Flynn is in trouble. Leave the FARA stuff aside, which is itself problematic given the lag, it is illegal for a retired general officer/flag officer to represent or work for a foreign power without a review and permission by both DOD and Department of State, specifically requires Secretary level approval. Flynn neither sought, nor received that permission. Moreover, questions have now been raised over whether he either 1) falsified his SF 86, which comes with substantial criminal penalties or 2) if he didn’t need to do a new SF 86 because he was within scope (clearance was still good from when he retired) that he either failed to or falsified his supplementary paperwork for the reactivation of his Sensitive Compartmented Information (SCI) clearance allowing him to be read on and receive the briefings given to both nominees and then the PDB after the election. This too would carry a significant set of criminal penalties. He’s going to be lucky to get out of this with his rank and retirement at that rank. He’s done in the defense contracting world. No company will pick him up as an exec now and no country will partner with him. He’ll never get access to classified information ever again.

  161. 161.

    J R in WV

    @mai naem mobile:

    I was going to leave this thread alone, but your suggestions seem in error to me,

    I think lifting the weight off is dangerous as the contents will boil really violently in a froth, which could stop up the vent. If you turn off the heat and let it cool a little, then you can run cold water over the pot til it stops boiling.

    There’s a safety valve on all of them, my grandmother had one clog it’s vent and when the safety blew the vegetable soup all hit the ceiling! Left a huge red spot, they had to paint it with Killz primer before it could be painted. But no actual harm to her, just the mess.

    Just read the directions that come with the pot. They won’t steer you wrong!

  166. 166.

    Adam L Silverman

    @Omnes Omnibus: I am shedding no tears at all. My guess is McCauly will wind up in the cross hairs in short order as well. Stone is, as has been reported, already under investigation. And he, like Page and Gordon are running scared. Manafort appears to have gone to ground, but the Ukrainians are now looking into him again because of a series of text messages sent to his daughter that seem to indicate Russian Intelligence and Bratva influence over Manafort.

  169. 169.

    Lyrebird

    @Marjowil: Entirely fair! I have left a few comments on cooking blogs in the past on spice cake recipes calling themselves soda bread…. but on the other hand, potatoes themselves are an American import to Ireland.

  170. 170.

    Another Scott

    @Adam L Silverman: Ah, OK. I think you’ve mentioned some of this in the past – I had forgotten until now.

    Along these lines, I may have this wrong, but it’s my understanding that general and flag officers never really “retire”. They have lots of constraints on what they can do (some of which you mention). There was a retired 4-star AF general in our subdivision until a few years ago. It always seemed like his street got plowed first after a snowstorm, but that was probably just a coincidence. ;-)

    Thanks very much.

    Cheers,
    Scott.
    (Who figures if Petraeus can be rapidly rehabilitated, then it’s not impossible for it to happen to Flynn, also too. McCain felt “comfortable” with Flynn in December. It just depends on who is willing to go to bat for him.)

  171. 171.

    efgoldman

    @japa21:

    the military uses more acronyms than any other profession.

    I grew up an Army brat – acronyms of acronyms. But I also worked for 19 years at Humongo Brokerage & Mutual Funds LLC, and that business gives the military a run for it’s money – and that doesn’t even count all the stock symbols.

  172. 172.

    Marjowil

    @Lyrebird: seems salmon and pork are more true to Ireland and I do love the potatoes, leeks, parsnips etc. Love soda bread, the coarse floury peasant sort with carraway and golden raisins.

  174. 174.

    Adam L Silverman

    @Another Scott: People like Petraeus. I’m not sure anyone still likes Flynn. All the reporting indicates that his friends among still serving and retired generals were aghast at his behavior last year and cannot believe its the same person they knew and served with. One of these retired generals was quoted in an article a few weeks ago about watching Flynn last year.
    http://www.newyorker.com/magazine/2017/02/27/michael-flynn-general-chaos

    But, even before Flynn’s rapid fall, his closest military colleagues had been struggling to make sense of what had happened to the talented and grounded general they once knew. “Mike is inarguably one of the finest leaders the Army has ever produced,” James (Spider) Marks, a retired major general, told me. And yet, watching the first night of the Republican National Convention, last July, Marks was taken aback when his old friend appeared onscreen.

    “Wake up, America!” Flynn said, his jaw set and his hands gripping the sides of the lectern. The United States was in peril: “Our very existence is threatened.” The moment demanded a President with “guts,” he declared, not a “weak, spineless” one who “believes she is above the law.”

    In the early two-thousands, Marks was Flynn’s commanding officer at the Army’s intelligence academy, in Fort Huachuca, Arizona; one of his daughters went to school with one of Flynn’s sons. Marks regarded Flynn as “smart, humble, and funny.” What he saw on TV was something else: “That’s a vitriolic side of Mike that I never knew.”

    When, twenty minutes into the speech, Flynn mentioned Hillary Clinton, the Convention audience responded with chants of “Lock her up!” Flynn nodded, leading the chant: “That’s right—lock her up.” He went on, “Damn right. . . . And you know why we’re saying that? We’re saying that because, if I, a guy who knows this business, if I did a tenth—a tenth—of what she did, I would be in jail today.”

    Marks’s thirty-five-year-old daughter, who was watching with him, turned to her father and said, “Dad, General Flynn is scaring me.”

  175. 175.

    efgoldman

    @Adam L Silverman:

    was told not to, get the additional waffle plates.

    mrs efg is still using her maternal grandmother’s waffle iron; fabric-coated cord, a round plug. Pre WW2, I’m pretty sure.
    Works great.

  176. 176.

    Adam L Silverman

    @efgoldman: Its got all that great seasoning to it. If woks have wok hei, then mrs efg’s grandmother’s waffle iron was waffle iron hei.

  177. 177.

    efgoldman

    @Mnemosyne:

    Different Mrs. Rabinowitz. Sadie, not Sophie.

    My grandmothers had different Hebrew names, but their American names were both Lillian. And my grandfathers were both David.

  180. 180.

    Yarrow

    A bit late to the thread, but apparently the Instant Pot is what people who want pressure cookers use these days. Here’s a link to it on Amazon. It’s a mutifunctional cooker–slow cooker, rice cooker, pressure cooker–it even makes yogurt. People rave about them. I haven’t tried it.

  181. 181.

    efgoldman

    @Mnemosyne:

    Three-quarters of my ancestors were named Giovanni/John or Mary/Marie

    mrs efg’s paternal family was Italian, so generation after generation, the oldest son was Joseph Thomas, then Thomas Joseph, then Joseph Thomas….

  182. 182.

    Villago Delenda Est

    @Adam L Silverman:

    The moment demanded a President with “guts,” he declared, not a “weak, spineless” one who “believes she is above the law.”

    Wow. Flynn’s delusion is strong. He’s hitched his star to a weak, cowardly man, who thinks he is above the law.

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