I came across a recipe for some appetizer thigamajig that calls for
canned corn beef. I haven't looked but I assume it is in the store.
What is this stuff like? Does it taste and feel like real corned beef,
or what?

On 2016-10-12 6:06 PM, Taxed and Spent wrote:
> I came across a recipe for some appetizer thigamajig that calls for
> canned corn beef. I haven't looked but I assume it is in the store.
> What is this stuff like? Does it taste and feel like real corned beef,
> or what?


I grew up on the canned stuff. I used to have canned corned beef
sandwiches for my school lunches frequently.... more than once a month.
It is not at all like deli corned beef, either in taster or feel. I
used to like it. I could easily eat it again.

On Wednesday, October 12, 2016 at 5:20:58 PM UTC-5, Dave Smith wrote:
>
> On 2016-10-12 6:06 PM, Taxed and Spent wrote:
> > I came across a recipe for some appetizer thigamajig that calls for
> > canned corn beef. I haven't looked but I assume it is in the store.
> > What is this stuff like? Does it taste and feel like real corned beef,
> > or what?
>
>
> I grew up on the canned stuff. I used to have canned corned beef
> sandwiches for my school lunches frequently.... more than once a month.
> It is not at all like deli corned beef, either in taster or feel. I
> used to like it. I could easily eat it again.
>
>
I never had it for school lunches but I think it's tasty on
pumpernickel bread with spicy brown mustard. You may not care
for it though.

On Wed, 12 Oct 2016 15:06:01 -0700, Taxed and Spent
> wrote:

>I came across a recipe for some appetizer thigamajig that calls for
>canned corn beef. I haven't looked but I assume it is in the store.
>What is this stuff like? Does it taste and feel like real corned beef,
>or what?

Canned corned beef is to corned beef as a McDonalds hamburger is to a
home grilled burger. They are of the same general family. Canned
corned beef used to be good for what it was, however, in the last
several years the manufacturers have found ways to 'improve' it. It
is now a pasty thing in a can. I finally found a can of canned corned
beef from New Zealand that still has pieces of meat and tastes like it
used to "Palm." The stuff from Argentina is no good, just some more
tasteless paste. None of the U.S. stuff is any good. It may be that
what you want is the pasty stuff since you are making an appetizer. I
don't know if any of this helps.
Janet US

On Wednesday, October 12, 2016 at 12:06:05 PM UTC-10, Taxed and Spent wrote:
> I came across a recipe for some appetizer thigamajig that calls for
> canned corn beef. I haven't looked but I assume it is in the store.
> What is this stuff like? Does it taste and feel like real corned beef,
> or what?

If you grew up in a place where fresh meat and refrigeration wasn't available, you may have eaten a lot of canned corned beef. The Samoans certainly have. They take cans of the stuff with them wherever they may roam. Canned corn beef is fairly salty stuff and the quality varies considerably. Some of them are nasty and pasty. I highly recommend Palm corned beef - thousands of Samoans cannot be wrong!

On 10/12/2016 3:47 PM, l not -l wrote:
> On 12-Oct-2016, Taxed and Spent > wrote:
>
>> I came across a recipe for some appetizer thigamajig that calls for
>> canned corn beef. I haven't looked but I assume it is in the store.
>> What is this stuff like? Does it taste and feel like real corned beef,
>> or what?
>
> If you expect deli-style corned beef, you'll be disappointed. Straight out
> of the can, it has a consistency similar to Spam or Treet. Crumbled into a
> pan with diced potatoes and fried, it makes a passable diner-style corned
> beef hash. I keep a can on hand at all times, just in case I crave hash and
> eggs for breakfast.
>


Thanks all. I will use some real meat.

On 2016-10-12, l not -l > wrote:

> ....it has a consistency similar to Spam or Treet.

I jes opened a can of Kroger corned beef. Nothing at all like Spam.
This can even had that old-fashioned "key" that opens the can by
winding a strip of metal around the key. Boy, talk about ancient
technology. But, fun!

> .....it makes a passable diner-style corned beef hash. I keep a can
> on hand at all times, just in case I crave hash and eggs for
> breakfast.

Mine was less than appetizing, but add a couple eggs, onions, some
cheese, and it becomes downright tasty. Perfect as trailer-trash
comfort food.

nb

"Taxed and Spent" > wrote in message
...
>I came across a recipe for some appetizer thigamajig that calls for canned
>corn beef. I haven't looked but I assume it is in the store. What is this
>stuff like? Does it taste and feel like real corned beef, or what?

I actually like Libby's once in awhile, but I don't think it feels like real
corned beef since the texture is much different. It' very good in hash
though. YMMV

Cheri

"dsi1" wrote in message
...

On Wednesday, October 12, 2016 at 12:06:05 PM UTC-10, Taxed and Spent wrote:
> I came across a recipe for some appetizer thigamajig that calls for
> canned corn beef. I haven't looked but I assume it is in the store.
> What is this stuff like? Does it taste and feel like real corned beef,
> or what?

If you grew up in a place where fresh meat and refrigeration wasn't
available, you may have eaten a lot of canned corned beef. The Samoans
certainly have. They take cans of the stuff with them wherever they may
roam. Canned corn beef is fairly salty stuff and the quality varies
considerably. Some of them are nasty and pasty. I highly recommend Palm
corned beef - thousands of Samoans cannot be wrong!
===========

D. loves it, but for me it is, as you say, very salty and I can't eat it.

--
http://www.helpforheroes.org.uk

On Wed, 12 Oct 2016 18:53:07 -0700, "Cheri" >
wrote:

>
>"Taxed and Spent" > wrote in message
...
>>I came across a recipe for some appetizer thigamajig that calls for canned
>>corn beef. I haven't looked but I assume it is in the store. What is this
>>stuff like? Does it taste and feel like real corned beef, or what?
>
>I actually like Libby's once in awhile, but I don't think it feels like real
>corned beef since the texture is much different. It' very good in hash
>though. YMMV
>
>Cheri

Many years ago canned corned beef wasn't bad (it was never good) but
the last time I opened a can (couple years ago) I fed it to the
crows... it made Fancy Feast look and smell more appetizing... I
didn't taste it. I gave the other two cans to a food bank.
I use SPAM for hash about once a month, excellent with potatoes,
onions, and eggs, and sometimes with green peppers too.
Yesterday's dinner was just three ingredients; harvested my last
cabbage (12 pounder, but after trimming the outer leaves and critter
damage was 9 pounds). Rough cut the cabbage filled a 10 qt pot,
sauted/sweated it down to about half and added two 14 oz packs of
Hillshire kielbase sliced into 3/8" coins. Finished cooking it down
and then added a pound package of cooked wide egg noodles, the ruffled
type... delicious, didn't even need s n'p. Plenty left for tonight.
My garden has been all cleaned and prepped for next year, only crop
still remaining are a dozen brussels sprouts plants... a little trick
I learned for larger sprouts is to prune off the top of the stalk.

On Thu, 13 Oct 2016 09:12:54 -0400, Brooklyn1
> wrote:

snip
>My garden has been all cleaned and prepped for next year, only crop
>still remaining are a dozen brussels sprouts plants... a little trick
>I learned for larger sprouts is to prune off the top of the stalk.

I have a couple of cucumber plants that are still producing.
Everything else is out. I have perhaps a gallon of small tomato runts
left to do something with. It's sad to say goodbye to the fresh
produce.
Janet US

On Thu, 13 Oct 2016 08:48:16 -0600, Janet B >
wrote:

>On Thu, 13 Oct 2016 09:12:54 -0400, Brooklyn1
> wrote:
>
>snip
>>My garden has been all cleaned and prepped for next year, only crop
>>still remaining are a dozen brussels sprouts plants... a little trick
>>I learned for larger sprouts is to prune off the top of the stalk.
>
>I have a couple of cucumber plants that are still producing.
>Everything else is out. I have perhaps a gallon of small tomato runts
>left to do something with. It's sad to say goodbye to the fresh
>produce.
>Janet US

It's too cold here now for anything but cabbage (cruciferous) to
survive, been having light frosts each night. Now is the time to plan
next years crops. I've been having good luck growing melons so will
plant even more next year; canteloupe, honeydews, and those small
icebox watermelons... fresh picked vine ripened melons are fantastic,
especially those small watermelons, like candy... you'll never enjoy
market melons again. Delicata squash is very good too:
http://www.bhg.com/recipes/how-to/co...squash/#page=0
http://www.burpee.com/vegetables/squ...rod001976.html

On Thu, 13 Oct 2016 11:58:04 -0400, Brooklyn1
> wrote:

>On Thu, 13 Oct 2016 08:48:16 -0600, Janet B >
>wrote:
>
>>On Thu, 13 Oct 2016 09:12:54 -0400, Brooklyn1
> wrote:
>>
>>snip
>>>My garden has been all cleaned and prepped for next year, only crop
>>>still remaining are a dozen brussels sprouts plants... a little trick
>>>I learned for larger sprouts is to prune off the top of the stalk.
>>
>>I have a couple of cucumber plants that are still producing.
>>Everything else is out. I have perhaps a gallon of small tomato runts
>>left to do something with. It's sad to say goodbye to the fresh
>>produce.
>>Janet US
>
>It's too cold here now for anything but cabbage (cruciferous) to
>survive, been having light frosts each night. Now is the time to plan
>next years crops. I've been having good luck growing melons so will
>plant even more next year; canteloupe, honeydews, and those small
>icebox watermelons... fresh picked vine ripened melons are fantastic,
>especially those small watermelons, like candy... you'll never enjoy
>market melons again. Delicata squash is very good too:
>http://www.bhg.com/recipes/how-to/co...squash/#page=0
>http://www.burpee.com/vegetables/squ...rod001976.html
>
I agree that fresh picked, ripe, home grown melons are a real taste
treat. My squirrels won't share with me so I just don't try anymore.
I'm definitely going back to my old standby tomato "Park's
Whopper." I tried some others this year all of the tomatoes in one
bed were wiped out. Now I will have to put something in that bed that
isn't remotely related to tomatoes.
Janet US

On Thu, 13 Oct 2016 11:43:04 -0600, Janet B >
wrote:

>On Thu, 13 Oct 2016 11:58:04 -0400, Brooklyn1
> wrote:
>
>>On Thu, 13 Oct 2016 08:48:16 -0600, Janet B >
>>wrote:
>>
>>>On Thu, 13 Oct 2016 09:12:54 -0400, Brooklyn1
> wrote:
>>>
>>>snip
>>>>My garden has been all cleaned and prepped for next year, only crop
>>>>still remaining are a dozen brussels sprouts plants... a little trick
>>>>I learned for larger sprouts is to prune off the top of the stalk.
>>>
>>>I have a couple of cucumber plants that are still producing.
>>>Everything else is out. I have perhaps a gallon of small tomato runts
>>>left to do something with. It's sad to say goodbye to the fresh
>>>produce.
>>>Janet US
>>
>>It's too cold here now for anything but cabbage (cruciferous) to
>>survive, been having light frosts each night. Now is the time to plan
>>next years crops. I've been having good luck growing melons so will
>>plant even more next year; canteloupe, honeydews, and those small
>>icebox watermelons... fresh picked vine ripened melons are fantastic,
>>especially those small watermelons, like candy... you'll never enjoy
>>market melons again. Delicata squash is very good too:
>>http://www.bhg.com/recipes/how-to/co...squash/#page=0
>>http://www.burpee.com/vegetables/squ...rod001976.html
>>
>I agree that fresh picked, ripe, home grown melons are a real taste
>treat. My squirrels won't share with me so I just don't try anymore.
> I'm definitely going back to my old standby tomato "Park's
>Whopper." I tried some others this year all of the tomatoes in one
>bed were wiped out. Now I will have to put something in that bed that
>isn't remotely related to tomatoes.
>Janet US

Try putting in a couple of feral cats.

On Thu, 13 Oct 2016 14:33:39 -0400, Brooklyn1
> wrote:

>On Thu, 13 Oct 2016 11:43:04 -0600, Janet B >
>wrote:
snip
>>>
>>I agree that fresh picked, ripe, home grown melons are a real taste
>>treat. My squirrels won't share with me so I just don't try anymore.
>> I'm definitely going back to my old standby tomato "Park's
>>Whopper." I tried some others this year all of the tomatoes in one
>>bed were wiped out. Now I will have to put something in that bed that
>>isn't remotely related to tomatoes.
>>Janet US
>
>Try putting in a couple of feral cats.

already got'em. Everybody's good friends here. The cats share their
food with squirrels and raccoons. The dog (when we had one) was
friends with all. shrug
Janet US

"Taxed and Spent" > wrote in message
...
>I came across a recipe for some appetizer thigamajig that calls for canned
>corn beef. I haven't looked but I assume it is in the store. What is this
>stuff like? Does it taste and feel like real corned beef, or what?

It's edible but home made cannot be beat.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On Sat, 15 Oct 2016 06:48:09 -0700, "Paul M. Cook" >
wrote:

>
> "Taxed and Spent" > wrote in message
> ...
> >I came across a recipe for some appetizer thigamajig that calls for canned
> >corn beef. I haven't looked but I assume it is in the store. What is this
> >stuff like? Does it taste and feel like real corned beef, or what?
>
> It's edible but home made cannot be beat.
>
>
Agree. I hate canned and feel ripped off if they serve it to me in a
restaurant. If a recipe called for it, I'd either skip the recipe or
take the time to make my own and proceed.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-10-15 1:07 PM, sf wrote:

> Agree. I hate canned and feel ripped off if they serve it to me in a
> restaurant. If a recipe called for it, I'd either skip the recipe or
> take the time to make my own and proceed.

I am not going to run out and get a can of corned beef, but if someone
offered me a canned corned beef sandwich I would gladly eat it for old
times sake.

On 10/12/2016 9:53 PM, Cheri wrote:
>
> "Taxed and Spent" > wrote in message
> ...
>> I came across a recipe for some appetizer thigamajig that calls for
>> canned corn beef. I haven't looked but I assume it is in the store.
>> What is this stuff like? Does it taste and feel like real corned
>> beef, or what?
>
> I actually like Libby's once in awhile, but I don't think it feels like
> real corned beef since the texture is much different. It' very good in
> hash though. YMMV
>
> Cheri

It is definitely not the same as actual corned beef brisket. It's very
finely minced so the texture is quite different. It does taste just as
salty, though.

Jill