I continue to revise and update this email about corned beef. This was written a many years ago, but still applies today. These days, we have our St. Patricks' Day meal at home. I actually enjoy preparing it. It is one of the few meals I know how to prepare. In years past, we had parties! I think they have become extinct. St. Patrick's Day is the perfect time to have one of my favorite dishes, corned beef and cabbage. So, aside from buying and preparing this dish, I wondered about the origin and history of corned beef. The term "corned" comes from the large rock-salt kernels, or "corns of salt" covering beef in a crock. This process preserves the meat. The term has been in the dictionary since 888 AD. Leave it to the Irish
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