I am always taken aback by the beauty in your compositions and the stunning visuals of the food! I love the cabbage rose--the colors and the shapes of the food on that plate are so very striking! Congrats on tapping into the Irish in you!
Smiles,
Sooz

Beautiful pictures plus it looks really good!!

Linda

.......still luving your posts and beautiful visuals. I have no doubt that your food tastes as good as it looks!!

Dan
Semper Fi-cus

Which is the sous vide corned beef and which is the pressure cooked? What is the taste and textural difference?

How in the world did you get the cabbage that color? And I love the green pepper shamrocks, very clever!

Steve

The cabbage is gorgeous! Love the shamrocks too....you have such a wonderful imagination!

I wish my corned beef had been sous vided. It was pretty tough.

Beautiful meal, dcarch. And tasty I'm sure.

Jim

Thank you everyone. It was interesting coming home to make this elaborate meal after passing thru a massive St. Pat's Day parade. Fortunately, there was not much to it in terms of making things taste delicious. Pretty much standard stuff that nothing can go wrong kind of recipes.

Posted by skeip "How in the world did you get the cabbage that color? And I love the green pepper shamrocks, very clever! Steve"

I didn't do anything special. That's the color of purple cabbage after you cook it. I didn't do much either with the pepper shamrock, just the natural shape of the tops of green peppers.

Posted by jimster "I wish my corned beef had been sous vided. It was pretty tough. Beautiful meal, dcarch. And tasty I'm sure. Jim"

Posted by johnliu "Which is the sous vide corned beef and which is the pressure cooked? What is the taste and textural difference?"

There is a difference in how corned beef comes out sous vide cooked vs. normal cooking. You all are familiar with corned beef "tenderness" cooked the normal way. It is more falling apart between the fibers, but the fibers are not completely tender. With sous vided corned beef, the fibers are actually tenderer and with a better mouth feel (IMHO).

Just out of curiosity, I did some measurements before and after. Perhaps this can explain why:

sous vide cooked corned beef shrinks 24.32 %.

normal long cooked corned beef shrinks 39.65 %.

dcarch

"...just the natural shape of the tops of green peppers."

This is one of the secrets of dcarch's presentations...keen observation. How many hundreds of times have you looked at a green pepper without noticing the shamrock?

Jim

"...just the natural shape of the tops of green peppers."

Looks like the bottom to me. ;-)

You never answered John about which was which.

Can we mix and match? I'll take green cabbage, corned beef from the purple plate, white potatoes and both Guinnesses please.

I didn't do corned beef this year as I gave up red meat for lent however I do plan on trying your beautiful ideas next year!!

Cheers!
Susie

First, the Irish in me requires me to point out that shamrocks actually have three leaves, it's what St. Patrick used to teach the "trinity" of father/son/holy spirit.

That's actually a 4 leaf clover you've got there, which is supposed to denote very good fortune. No matter which, it's still very cool and creative.

Annie

I think St. Patrick devised the shamrock as a way of telling real Irishmen from the fakes.

Jim

Posted by foodonastump "...just the natural shape of the tops of green peppers."
Looks like the bottom to me. ;-)
You never answered John about which was which. "

The one that is cut into a square shape is sous vided. Because it was more tender, it didn't matter if the meat was cut across the grain or not.
Does a pepper have a stem end or stem top? For a pineapple, you can cut the top off and plant it and it will grow. Monkeys open a banana from the top. Humans open a banana from the stem end; The end justifies the means? Tomatoes have blossom end rot. That's a TOPic for us to debate on.

Here is a tip:

Banana came from Arabic word banan, meaning "finger". Which end of the finger is the tip? Is the tip the top? Or the tip the "end" of your finger?

End of discussion.

Posted by susie_que "I didn't do corned beef this year as I gave up red meat for lent however I do plan on trying your beautiful ideas next year!! Cheers!
Susie"

Thanks. The meat is not "red" with home corned beef with no nitrate :-)

Posted by annie1992 "First, the Irish in me requires me to point out that shamrocks actually have three leaves, it's what St. Patrick used to teach the "trinity" of father/son/holy spirit. That's actually a 4 leaf clover you've got there, which is supposed to denote very good fortune. No matter which, it's still very cool and creative. Annie"

"I think St. Patrick devised the shamrock as a way of telling real Irishmen from the fakes.
Jim"

So you are telling me I had sham shamrocks? :-)

dcarch

Yes, dcarch, your shamrock is a sham, it's actually a very clever clover.

Annie

.......it's a very cleaver themed play on beautiful food. I enjoyed it as much as your Gumbo Jumble and the fig pig you posted sometime back!!

Dan
Semper Fi-cus

Stuffed pepper recipes from Epicurious and Food Network:

"Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes.

"Cut tops from baby peppers (keep stems on tops) and reserve."

"Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up."

"Remove the top 1/2-inch of each pepper."

"Cut the top third of peppers off horizontally, seed and reserve tops."

p.s. I guess I'm a monkey - I open a banana from the non stem end! Much easier. ;-)

..........ah I see that jealous nit pickers exist in every GW forum!!! Keep up the good work dcarch.

Dan
Semper Fi-cus

I'm not jealous, I compliment dcarch all the time, and we exchange friendly banter. If you don't like it, scroll on by. Better yet, bite me.

I have absolutely no desire to "bite" you foodonastump....would much prefer to bite into dcarch's food. Just stopped in to see dcarch's beautiful pictures and obvious talents. I recognize both talent and nit pickers in the cooking forum threads when I see them. Those that don't like that, well that is just too bad.

Dan
Semper Fi-cus.

LOL, "bite" wasn't my first choice of verbs, but I figure it saved me a warning from the powers that be. The important thing is dcarch knows we're just having a good time. And I know he appreciates your appreciation. Peace!

Thanks for the info.....I didn't know dcarch was a he. Dcarch is very talented and I for one really appreciate his work. IMO, there was obvious nit picking going on on his Gumbo Jumble thread. And "well that is just too bad" wasn't my first choice of words either. I have a very sharp tongue too, that I try real hard to keep in check. But giving out compliments when they are due is not one of my faults. Peace!

Dan
Semper Fi-cus

Dan, maybe the difference between a shamrock and a 4 leaf clover is also nit picking, but dcarch knows I appreciate his creativity and artistic talents.

And, being as curious as he is, I figured he'd want to know that his 4 leaf clover is so lucky.

Annie