On Sunday, July 8, 2018 at 3:22:28 AM UTC-10, Boron Elgar wrote:
>
>
> Should be easy to adjust the serving size on this. Hope it works for
> you.
>
> Not sure who brought it out there, but mostly canned corn beef has
> come from South America, specifically Uruguay back before WWII, and
> mostly Brazil these days. Brits used variants of it in WWI.

I plan on microwaving the corn and then hitting it with a blowtorch to give it a little color.

The canned corned beef on this rock mostly comes from Brazil, New Zealand, and Australia.

"Boron Elgar" > wrote in message

> I also used to get bacon in a can. There was some from Hungary that
> was really wonderful. Laid out on grease-proof paper and rolled to fit
> in the can. Lord protect us all, here is a photo of the stuff I
> liked:
>
> http://www.canned-bacon.com/


I don't believe I've ever had canned bacon, but can't see why it wouldn't be
good.

Cheri

"l not -l" > wrote in message
...
>
> On 8-Jul-2018, Boron Elgar > wrote:
>
>> On Sun, 8 Jul 2018 15:35:40 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>> >On Sun 08 Jul 2018 06:22:23a, Boron Elgar told us...
>> >
>>
>> >>
>> >> Not sure who brought it out there, but mostly canned corn beef has
>> >> come from South America, specifically Uruguay back before WWII,
>> >> and mostly Brazil these days. Brits used variants of it in WWI.
>> >>
>> >
>> >I've never understood the desire to eat canned eat products unless
>> >fresh meat was unavailable. Emergency rations are another matter.
>>
>> And I believe it is used in MREs, too.
>>
>> If my fading memory serves me, Janet US knows about canned CB. Perhaps
>> she will weigh in.
> I keep 4 kinds of canned/jarred meat in the pantry; canned corned beef,
> white meat chicken, dried chipped bieef (jar) and Underwood Deviled Ham.
> Why? Because deviled ham is a guilty pleasure on occasion, as is creamed
> chipped beef on toast/biscuit/anything. What else would one use for
> creamed
> chipped beef on toast, Buddig? Or cook and thin slice steak?
>
> Canned chicken is for the occasional lunch salad or quick soup for one.
> Canned corned beef is, IMO, great for corned beef hash and requires little
> or no pre-planning; a good thing since at most I'll know the night before
> I
> want it for b'fast. I'm not going to buy and cook a whole corned beef to
> feed just me or maybe one other and deli corned beef is totally wrong for
> hash. IMO, canned meat is great for spur-of-the-moment dishes for one or
> two people.
>
> There is also the emergency preparedness aspect; but, if you don't often
> have emergencies, what will you do as the "Best By" date approaches, or
> passes? Throw it out, give it to the poor or consume it? I'd take the
> canned chicken, a little broth (home made if on-hand, canned or Better
> than
> Bouillon), fideo and frozen mixed vegetables and have a bowl of soup.
>
> For those who don't like canned meat or can't understand its use, okay. I
> won't judge you if you eat that horrible canned tuna, oysters, clams or
> ????. Most store-bought canned anything can be looked down upon; but, for
> me, some canned meat has a place in the pantry.

It sure does in mine, from soup to nuts as they say, a whole kitchen closet
for canned goods, Spam, corned beef, tuna, salmon etc.

Cheri

On Sun, 8 Jul 2018 16:48:33 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sun 08 Jul 2018 09:19:00a, U.S. Janet B. told us...
>
>> On Sun, 08 Jul 2018 11:58:59 -0400, Boron Elgar
>> > wrote:
>>
>>>On Sun, 8 Jul 2018 15:35:40 -0000 (UTC), Wayne Boatwright
> wrote:
>>>
>>>>On Sun 08 Jul 2018 06:22:23a, Boron Elgar told us...
>>>>
>>>
>>>>>
>>>>> Not sure who brought it out there, but mostly canned corn beef
>>>>> has come from South America, specifically Uruguay back before
>>>>> WWII, and mostly Brazil these days. Brits used variants of it
>>>>> in WWI.
>>>>>
>>>>
>>>>I've never understood the desire to eat canned eat products
>>>>unless fresh meat was unavailable. Emergency rations are another
>>>>matter.
>>>
>>>And I believe it is used in MREs, too.
>>>
>>>If my fading memory serves me, Janet US knows about canned CB.
>>>Perhaps she will weigh in.
>>
>> I only used canned CB for one dish and preferred Palm brand from
>> New Zealand because it could still be seen as actual meat instead
>> of a pulverized paste.
>> Janet US
>>
>
>I can't say that I've ever seen it. What sort of dish do you make
>with it?
>
>I should have said, when writing about canned meat poducts, that the
>one canned meat I have used and dont have any issues with is a canned
>ham, and that would be a solid piece of meat.

a cabbage. potatoes, corned beef casserole in a creamed sauce.
It's a once or twice a year must for me, usually around St. Paddy's
Day.
Janet US

On Sun, 8 Jul 2018 16:38:50 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sun 08 Jul 2018 08:58:59a, Boron Elgar told us...
>
>> On Sun, 8 Jul 2018 15:35:40 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Sun 08 Jul 2018 06:22:23a, Boron Elgar told us...
>>>
>>
>>>>
>>>> Not sure who brought it out there, but mostly canned corn beef
>>>> has come from South America, specifically Uruguay back before
>>>> WWII, and mostly Brazil these days. Brits used variants of it in
>>>> WWI.
>>>>
>>>
>>>I've never understood the desire to eat canned eat products unless
>>>fresh meat was unavailable. Emergency rations are another matter.
>>
>> And I believe it is used in MREs, too.
>>
>> If my fading memory serves me, Janet US knows about canned CB.
>> Perhaps she will weigh in.
>>
>
>I'm not being snide, but I would consider MREs emergency rations. We
>never had any sort of canned meat when I was growing up, and in my
>limited experience it all smells like canned dog food. I just can't
>get past it.
>
>OTOH, from time to time I have made excellent potted meats, typically
>used as spreads. I think perhaps what is off-putting is the taste
>the metal cans seem to add to the smell/taste.

the only meat we had from a can was tuna and not much of that. With
my first paycheck as a nurse's aide I began shopping the stores for
things I had never had just to see for myself what it was like. I am
curious about things (shrug)

On Sun, 8 Jul 2018 17:15:16 GMT, "l not -l" > wrote:
snip

>I keep 4 kinds of canned/jarred meat in the pantry; canned corned beef,
>white meat chicken, dried chipped bieef (jar) and Underwood Deviled Ham.
>Why? Because deviled ham is a guilty pleasure on occasion, as is creamed
>chipped beef on toast/biscuit/anything. What else would one use for creamed
>chipped beef on toast, Buddig? Or cook and thin slice steak?
>

snip

Oops! I forgot, my mother sometimes made chipped beef on toast. I
loved it. I just won't pay the price for it now.
Janet US

On Sunday, July 8, 2018 at 1:42:44 PM UTC-4, dsi1 wrote:
> On Sunday, July 8, 2018 at 2:45:01 AM UTC-10, Ophelia wrote:
> >
> > Well now, I've never stuck anything in the middle of musubi except the rice
> > and spam .. oh and sauce ;p but if I had one of those ..?
> >
> > Who knows)
>
> It's an acquired taste. Mostly, it's like a salty, sour, bomb embedded in the rice.

I'm quite fond of umeshisho maki. Sadly, my husband doesn't like it, and I
can't eat as much sushi as I used to, so if I ordered umishisho maki, about
a third of my meal would be that, and it'd just be unbalanced. So I don't
eat it very often at all.

Cindy Hamilton

"dsi1" wrote in message
...

On Sunday, July 8, 2018 at 2:45:01 AM UTC-10, Ophelia wrote:
>
> Well now, I've never stuck anything in the middle of musubi except the
> rice
> and spam .. oh and sauce ;p but if I had one of those ..?
>
> Who knows)

It's an acquired taste. Mostly, it's like a salty, sour, bomb embedded in
the rice. The Chinese version of the pickled plum is dried. In Hawaii, the
dried plum is powdered and is a very popular flavoring. The Mexicans also
like this flavor from China and use it in liquid form. They call it
"chamoy", we call it "li hing mui."

http://www.latimes.com/travel/la-tr-...tmlstory.html#

==

Website down No matter. If you enjoy them that is all that matters

"Cindy Hamilton" wrote in message
...

On Sunday, July 8, 2018 at 1:42:44 PM UTC-4, dsi1 wrote:
> On Sunday, July 8, 2018 at 2:45:01 AM UTC-10, Ophelia wrote:
> >
> > Well now, I've never stuck anything in the middle of musubi except the
> > rice
> > and spam .. oh and sauce ;p but if I had one of those ..?
> >
> > Who knows)
>
> It's an acquired taste. Mostly, it's like a salty, sour, bomb embedded in
> the rice.

I'm quite fond of umeshisho maki. Sadly, my husband doesn't like it, and I
can't eat as much sushi as I used to, so if I ordered umishisho maki, about
a third of my meal would be that, and it'd just be unbalanced. So I don't
eat it very often at all.

Cindy Hamilton

==

I had to look that up, so thanks for posting. He won't eat that though,
although he does love the few things I have made for him ie, sushi, musabi
etc)

I am always looking for new ideas

On Sunday, July 8, 2018 at 8:28:41 AM UTC-10, Cindy Hamilton wrote:
>
> I'm quite fond of umeshisho maki. Sadly, my husband doesn't like it, and I
> can't eat as much sushi as I used to, so if I ordered umishisho maki, about
> a third of my meal would be that, and it'd just be unbalanced. So I don't
> eat it very often at all.
>
> Cindy Hamilton

I have had that. For some reason, it doesn't have much of a taste to me. Beats me why that's the case. A local joke:

Why do sharks like to eat Japanese tourists?

Cause they get one ume inside the middle.

On Sunday, July 8, 2018 at 8:45:59 AM UTC-10, Ophelia wrote:

>
> I had to look that up, so thanks for posting. He won't eat that though,
> although he does love the few things I have made for him ie, sushi, musabi
> etc)
>
> I am always looking for new ideas

Your hubby might like canned corned beef and onion/cabbage. The dish I made last night was not like the dish that we had when we were growing up. I cook it at a higher temperature until the juices reduce and start caramelizing. This gives it an intense umami flavor. It just knocks your sock off.

"dsi1" wrote in message
...

On Sunday, July 8, 2018 at 8:45:59 AM UTC-10, Ophelia wrote:

>
> I had to look that up, so thanks for posting. He won't eat that though,
> although he does love the few things I have made for him ie, sushi,
> musabi
> etc)
>
> I am always looking for new ideas

Your hubby might like canned corned beef and onion/cabbage. The dish I made
last night was not like the dish that we had when we were growing up. I cook
it at a higher temperature until the juices reduce and start caramelizing.
This gives it an intense umami flavor. It just knocks your sock off.

==

I regularly make Corned Beef Hash, a favourite dish he had as a child

I'll post the recipe if you are interested.

I don't like it but that is nothing new <g>