On Sat, 12 Mar 2016 08:02:27 -0700, 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. 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.
>Janet US

That's exactly how to describe it, I bought some awhile ago and wound
up eating only a slice and in the normal way I never waste anything.