I don't subscribe to a lot of channels, but Tasting History is one. Max is always great. lol Don't think this recipe is one I'm jonesing to make, though, even as a relatively-speaking fan of...
I don't subscribe to a lot of channels, but Tasting History is one. Max is always great. lol
Don't think this recipe is one I'm jonesing to make, though, even as a relatively-speaking fan of canned corned beef. heh
I nostalgicly wanted a corned beef sandwich after watching this the other day, though - sliced, on bread with mayo, mustard, and bread-and-butter pickles.
I very recently learned what corned beef was because a fried rice recipe book called for it. Granted, it was freshly sliced at a deli, but it was very delicious. Definitely will keep it in mind...
I very recently learned what corned beef was because a fried rice recipe book called for it. Granted, it was freshly sliced at a deli, but it was very delicious. Definitely will keep it in mind when deciding on a sandvich.
Canned corned beef is a very very different animal. Tasty in its own way, but very different from deli sliced corned beef. The deli stuff is not unsimilar from various other deli meats, but of...
Canned corned beef is a very very different animal. Tasty in its own way, but very different from deli sliced corned beef.
The deli stuff is not unsimilar from various other deli meats, but of course its own flavour profile.
The canned stuff is minced and is in its own fat and gelatin. It's good for cooking like with cabbage, onions, and potatoes, where the fat and gelatin really spark up the dish.
I would imagine people who didn't grow up on it would not like sandwiches made out of it. It's usually not too fatty, but there is often patchy veneer of fat, so you can get a little cold fat on your tongue.
It's not got a strong flavour, which is probably good and bad. lol.
I do like it, but probably mostly because it reminds me of my childhood. :)
Ahaa, good to know. I imagine it's something comparable to spam: canned, processed, designed to last forever, some people grew up with it. I grew up with salo (cured pork fat). I'm sure it'll turn...
Ahaa, good to know. I imagine it's something comparable to spam: canned, processed, designed to last forever, some people grew up with it. I grew up with salo (cured pork fat). I'm sure it'll turn of a lot of people that didn't grow up with it, but with a good slice of bread it's heavenly.
I don't subscribe to a lot of channels, but Tasting History is one. Max is always great. lol
Don't think this recipe is one I'm jonesing to make, though, even as a relatively-speaking fan of canned corned beef. heh
I nostalgicly wanted a corned beef sandwich after watching this the other day, though - sliced, on bread with mayo, mustard, and bread-and-butter pickles.
I very recently learned what corned beef was because a fried rice recipe book called for it. Granted, it was freshly sliced at a deli, but it was very delicious. Definitely will keep it in mind when deciding on a sandvich.
Canned corned beef is a very very different animal. Tasty in its own way, but very different from deli sliced corned beef.
The deli stuff is not unsimilar from various other deli meats, but of course its own flavour profile.
The canned stuff is minced and is in its own fat and gelatin. It's good for cooking like with cabbage, onions, and potatoes, where the fat and gelatin really spark up the dish.
I would imagine people who didn't grow up on it would not like sandwiches made out of it. It's usually not too fatty, but there is often patchy veneer of fat, so you can get a little cold fat on your tongue.
It's not got a strong flavour, which is probably good and bad. lol.
I do like it, but probably mostly because it reminds me of my childhood. :)
Ahaa, good to know. I imagine it's something comparable to spam: canned, processed, designed to last forever, some people grew up with it. I grew up with salo (cured pork fat). I'm sure it'll turn of a lot of people that didn't grow up with it, but with a good slice of bread it's heavenly.