We were up in Portland this weekend: Mary had a conference. Mom and Dad had everyone over for dinner, which was corned beef. I'd never made corned beef before, but it's pretty easy. I found it interesting that Ruhlman talks about brine (and corned beef) today.
ruhlman.com: Brine, an extraordinary tool: "The above image is from the corned beef soon to simmer in a spicy liquid. I used a five percent brine along with chilli flakes, mustard seed, coriander, ginger, peppercorns, cinnamon, cloves, garlic and importantly, pink salt (which gives the meat its distinctive piquant flavor and rosy color). Home-cured beef is fantastic, easy, and enormously satisfying (there’s a complete recipe in Charcuterie)."