We had corned beef hash for breakfast this morning. And it wasn’t the result of leftovers from last night’s dinner.
The Husband won’t eat corned beef and cabbage as a regular, civilized dinner meal. But as hash with onions and potatoes, cooked into a crispy pancake with a fried egg on top, he’s all over it.
To make him happy, I actually cooked a fresh corned beef in the crockpot last night, low and slow, cooled it, shredded it and stored it in the fridge overnight. Added chopped onions, sliced red potatoes and a bit of salt, pepper and nutmeg. Hauled out the big fry pan, dumped it all in after melting a mix of butter and shortening and let it just sit and sizzle.
The is the same man who likes peas, but won’t touch edamame or pea pods. Corn is good, but not on the cob. Cold beets in a salad are OK, but fresh hot beets are poison on a plate.
I don’t get it, but then again, I’m a fan of all kinds of food, prepared all kinds of ways. Just today, I found two local guys making their own kimchi, a fermented vegetable-based Korean condiment. It’s hot, sour, sweet, spicy and it definitely stays with you. I’ve been unable to find good homemade kimchi for ages, and today, I find two local sources. I’m as thrilled by that as I would be finding the proverbial pot of gold at the end of the rainbow. The Husband was a shade less than impressed, and thinks the traditional way of making kimchi (by storing it in large pots underground) errs only in that the pots are unearthed and actually opened up. Mind you, many of the vegetables that can be used in kimchi (Napa cabbage, carrots, radish, cucumber) he would eat in other preparations.
Why are some foods good in one guise and totally unacceptable in another? Why do we love fish in fillet form, but get freaky about it when the tail and head are still attached and they eyes are staring at us? Why are pork spareribs divine, yet we are driven to distraction when we see a food show host eat an eyeball or a healthy scoop of brains from the same animal? I’m not sure where the line is between normal and no-way-in-heck. I’ll keep eating and testing the limits, though. Mostly because it expands my world as much as it shocks others.