Open Season: Reuben venison sandwiches a culinary conglomerate
For the longest time, I considered corned beef a "mystery meat," akin to bologna or summer sausage. Thinly sliced and neatly stacked behind glass deli counters, the scarlet-hued flesh seemed at home betwixt processed honey ham and smoked turkey breast.
So imagine my surprise when, as sometimes happens while surfing the Internet, I stumbled upon a reality-warping epiphany: corned beef can be made at home.
Cue the cartoon light bulb above my head.
Are you a newspaper subscriber but you don't have a Digital Access account yet? https://secure.forumcomm.com/?publisher_ID=40&event=subscriber/lookup.
You will need your subscription account number and phone number. Not sure if you have an account? Email us at firstname.lastname@example.org and we can help you.