Quote:
Originally Posted by cooper barrett
prepared how?
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Boiled then lowered to simmer for 3 hours with the spice packet. It was already salted-preserved. Then I cut into BIG pieces. Forked tender.
Had some spiced canned cabbage from Margaret Homes, Birdseye Steamfresh Brussels sprouts that I added soy sauce, sesame oil and mustard powder after, extra wide egg noddles with butter, S&P and grated pecorino romano cheese and a leftover piece of Pepperidge Farms garlic bread. Had two Negro Modelo's.
Just fantastic.
Sunday I'll make corned beef and swiss sandwiches with the leftovers.
