We were supposed to add some "curing" ingredients to keep the meat looking pink, but it seemed suspiciously like MSG to me. We skipped it and the meat came out decidedly greyer but carcinogen-free. It also came out a LOT saltier than expected, even though I halved the salt in the brine. Next time we'll cut the salt down to a half cup.
Revi was driven insane by the smells coming from the kitchen. I fed him little scraps of fat and he will now love me forever.
David Spade should not make television ever, ever again. Ever.
The vegetables, cooked in the beer and beef juices, were juicy and flavorful. I'm going to cook everything in Guiness from now on. Everything was really easy on my stomach, which makes me think my stomach is secretly a plumber from Jersey.
By the way, today the meal turned into stellar corned beef hash.
--Kate
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