{"id":11515,"date":"2020-05-02T17:20:46","date_gmt":"2020-05-02T21:20:46","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=11515"},"modified":"2020-05-23T17:53:19","modified_gmt":"2020-05-23T21:53:19","slug":"cooking-in-the-time-of-covid-corned-beef-hash","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=11515","title":{"rendered":"Cooking in the Time of COVID – Corned Beef Hash"},"content":{"rendered":"

Instagram Post 5\/2\/2020<\/h4>\n

 
\n\ud83d\udc68\u200d\ud83c\udf73 Cooking in the Time of COVID \ud83d\udc68\u200d\ud83c\udf73<\/p>\n

(Click on any image to view it in high resolution.)<\/em>
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\nAnother attempt to use up some of the leftover corned beef brisket. Not going to try for clever this time, just good old corned beef hash accompanied by its traditional significant other.<\/p>\n

A corner of my freezer is dedicated to fats: goose, chicken, turkey, duck, Chinese duck, and bacon; for this application, bacon fat was the frying medium of choice. And since I always have to be at least a little unconventional, I reached into a remote region of the icebox and extracted some ‘nduja. Beyond enjoying my spellchecker\u2019s attempts to wrestle with the word, I reckoned it would kick up the corned beef a degree or two. Like anchovies, it melts into whatever you\u2019re cooking so depending upon how much you use it either brings a certain je ne sais quoi to the dish (\ud83e\udd14 the spellchecker didn\u2019t flag that) or overwhelms it; in this case, discretion triumphed.<\/p>\n

And yet, there\u2019s still a small amount of corned beef left. Should I try for one more experiment?
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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\n <\/p>\n","protected":false},"excerpt":{"rendered":"

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