Fao Heidi, MOG or other cookery people.

[Richt]

What could be added to the following recipe to make it a little more interesting? I am thinking of adding peas.

But what are your ideas?

http://www.atkinsdietbulletinboard.c...ad.php?t=18026

Rich

[Heidi3]

Re: Fao Heidi, MOG or other cookery people.

Rich I have never used canned corned beef and have no idea even what it looks like but from what I see you could add some sweet red peppers if you wanted to? and maybe a pinch of chile? garlic....hmmmm I am not sure ..sorry

what is it like inside that can? I know a lot of folks use it but I have never tried any meat, fish or seafood ..(except one time a can of lump crab) in a can so I am not sure maybe I am missing a whole culinary world by not checking this out???

[Richt]

Re: Fao Heidi, MOG or other cookery people.

Its just a lump of corned beef to be honest with you Heidi. try it out, its relatively cheap, and you may not know what you are missing.

But I love you suggestion about red pepper and chilli. I was also toying with adding mushrooms.

[Heidi3]

Re: Fao Heidi, MOG or other cookery people.

I have also never cooked radishes other than the diakon ones

[Heidi3]

Re: Fao Heidi, MOG or other cookery people.

so is it like corned beef that you buy at the butcher with the spices in it I wonder?

[Heidi3]

Re: Fao Heidi, MOG or other cookery people.

I guess I need to buy a can of meat now ..never thought I would be saying that!!!! but never let it be said I would not try something new that is for sure!!!

I still have not had the nerve to look in a can of shrimp I just can not imagine what that would look like!

but I will on my next shopping trip buy a can of corned beef and give it a try

[Richt]

Re: Fao Heidi, MOG or other cookery people.

so is it like corned beef that you buy at the butcher with the spices in it I wonder?

It is likely that your corned beef is going to be different from our corned beef to be honest. I have never had any with spices in it.

[Heidi3]

Re: Fao Heidi, MOG or other cookery people.

hmmmmm ok how is it
"corned" if it does not have spices?

I thought corned beef was from Europe and was made with a big roast of beef put in a barrel with lots of salt and spices so it would not rot on the ships when they went on big sailing adventures ...back in the day?

I actually buy fresh corned beef at a Samoan market that is from New Zealand talk about traveling food!!!.. it is wonderful stuff it comes in big containers and you can pull your own roast out of the brine and spices like bay leaves, allspice, coriander and black pepper

when I get home I rinse some of the salt off ..put it in a Dutch oven then roast it slowly all day in white wine or water ..chill it then we have it with eggs or whatever ..I actually eat corned beef more as a breakfast dish with scrambled eggs

my girlfriend who is Samoan makes it with taro root roasted in taro leaves in the oven or on a bbq that is awesome but very carby from the taro....

Hey I have no pride I am going to try a can of it for breakfast this week and see how it goes

[bjs1976]

Re: Fao Heidi, MOG or other cookery people.

Yeh Heidi the canned corned beef does not nearly have the flavoring as a corned beef you would get with the pepper corns ect. It is a milder flavor, and somewhat processed like most canned meats. But processed is good for the hash. I Liek the canned / proccessed best for my hash, although my family makes hash with fresh corned beef. I guess if you are accustomed to the canned corned beef hash, the hash withthe canned corned beef is best to mimick that.


RichT, If you like corned beef, the fresh stuff.. and cabbage, put some finely chooped cabbage in you hash for loads of flavor....I prefer my oinions under cooked, for more of a raw flavor in my has...

Lets us know how you made it and how it was...Sounds delish... I miss hash with my EGGS...

[Elizellen]

Re: Fao Heidi, MOG or other cookery people.

In UK we only get the corned beef in a can - never seen it any other way.



I chill the cans and then slice the meat to dip in beaten egg and fry as 'fritters', or leave it unchilled so it falls apart easily and make chilli with it.

It was a 'staple' item for all my fellow students when I was at college - cheap and nutritious!
And you dont need a can opener either - it has a sort of 'key' to open it with.

[Heidi3]

Re: Fao Heidi, MOG or other cookery people.

LOLOL Look at his face!!!
this kid does NOT look like he is enjoying that at all you know!

here check this out tmi on corned beef
Corned beef


While the process of preserving meat with salt is ancient, food historians tell us corned beef (preserving beef with "corns" or large grains of salt) originated in Medieval Europe. The Oxford English Dictionary traces the first use of the word corn, meaning "small hard particle, a grain, as of sand or salt," in print to 888. The term "corned beef" dates to 1621.

"Emphasizing its long history in the Irish diet, Regina Sexton...points out that a similar product is mentioned in the 11th-century Irish text Aislinge meic Con Glinne many wonderful provisions, pieces of every palatable food...full without fault, perpetual joints of corned beef'. She adds that corned beef has a particular regional association with Cork City. From the late 17th century until 1825, the beef-curing industry was the biggest and most important asset to the city. In this period Cork exported vast quantities of cured beef to Britain, Europe, America, Newfoundland, and the W. Indies. During the Napoleonic wars the British army was supplied principally with corned beef which was cured in and exported from the port of Cork."
---Oxford Companion to Food by Alan Davidson, [Oxford University Press:Oxford] 1999 (page 21





Corned beef was very popular in colonial America because it was an economical and effective way to preserve meat. The following corning directions are from The Virginia House-Wife by Mary Randolph, 1824, pages 22-23:

"To corn beef in hot weather

Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large spoonsful of pounded salt-petre; pour on it a gill of molasses and a quart of salt; rub them both in; put it in a vessel just large enough to hold it, but not tight, for the bloody brine must run off as it makes, or the meat will spoil. Let it be well covered top, bottom , and sides, with the molasses and salt. In four days you may boil it, tied up in a cloth, with the salt, &c. about it: when done, take the skin off nicely, and serve it up. If you have an ice-house or refrigerator, it will be best to keep it there.--A fillet or breast of veal, and a leg or rack of mutton, are excellent done in the same way."

[freckles]

Re: Fao Heidi, MOG or other cookery people.

I'm having a hard time seeing canned meat as nutritious but I will take your word for it. That pic kinda makes my gills quiver.

[Heidi3]

Re: Fao Heidi, MOG or other cookery people.

I Have eaten Spam you know so I guess I lied I had meat from a can!!!

[Heidi3]

Re: Fao Heidi, MOG or other cookery people.

you guys see that kids face ...Rich I am not so sure about this are you guys sure it is good????

[higgies]

Re: Fao Heidi, MOG or other cookery people.

Peas? hmmm...I think mushrooms would be better.