On Saturday, March 12, 2016 at 9:02:33 AM UTC-6, Janet B wrote:
> On Fri, 11 Mar 2016 21:37:41 -0800, sf > wrote:
>
> >On Fri, 11 Mar 2016 08:49:24 -0700, Janet B >
> >wrote:
> >
> >> I make a casserole with canned corned beef. The sauce is a white
> >> sauce with Dijon mustard. That tastes pretty good. I think fresh
> >> cooked corned beef is much stronger tasting than the canned stuff
> >> Janet US
> >
> >I've only heard about corned beef hash and canned ham. Never whole
> >canned corned beef if that, in fact, is the subject. Why buy it?
> >Sounds as awful as canned corned beef hash.
>
> Different strokes -- different folks. I first bought it many years
> ago so that I could make this casserole. I could tell by reading the
> recipe that the flavors and mouth feel would be something that I would
> like. Roughly like scalloped potatoes and chopped cabbage in a white
> sauce made with mustard and layered with the corned beef.

MY GOD that sounds repulsive.

> The canned corned beef (not corned beef hash) that I buy comes from New
> Zealand or Australia and is chunks at the very least. It's in the
> International aisle. I won't buy the US stuff because they have
> processed it to where it is something like pasty baloney.
>
I don't recall ever seeing canned corned beef that was "Product of USA."
It was usually Argentina, or sometimes Brazil.
>
> Janet US

--Bryan