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Corned beef - 9/18/2010 4:50:37 PM   
Termyn8or


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With all that's going on in the world I decided to bring up something really important.

When I get corned beef sandwiches I either get them from a good place or get one and boil/steam it myself. The stuff at the deli is just not the same despite all you can do to it. The flavor and texture is vastly different, as if it is something completely different. The question is why ?

Any ideas ?

T
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RE: Corned beef - 9/18/2010 5:35:52 PM   
BoredAsHell


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they cook the hell out of the damn things to the point where it's barely recognizable as corned beef? could be! my dad swears by slyman's, he loves their sandwiches. when i was pregnant i loved goodman's on pearl at brookpark. have yet to find a good place here in toledo.

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RE: Corned beef - 9/18/2010 5:51:47 PM   
servantforuse


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I cooked one just this week. It was in the oven for 3 hours, covered on a rack with water under the roast. 3 hours in a crockpot after that. It turned out perfect..

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RE: Corned beef - 9/18/2010 6:45:13 PM   
Aneirin


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my father once told me, he once delivered a shipload of cattle to a south American factory where cattle went in one end and cans came out the other, one cargo exchanged for another.

Corned beef when I eat it, I go for south American made stuff, as to me, it always seems better.

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RE: Corned beef - 9/18/2010 6:55:33 PM   
itsmeinLV


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I praise (blame?) the gigantic industrial size machinery they use to cook the damn meat in!  Tried deep fried Twinkie at home once...didn't come out quite the same...

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RE: Corned beef - 9/18/2010 6:59:49 PM   
angelikaJ


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FR

Some of it is that often they leave out the spices in the process.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscorned.html
(and I like garlic)

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RE: Corned beef - 9/18/2010 8:08:10 PM   
MercTech


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Corned beef is like pot roast, you have to cook it a long time at a lower temperature to get it right. And the spice mix gives it a flavor.

Now, an alternative to cooking for hours in the oven is to use the charoal grill. After doing burgers, I put on some hickory chips to smoke and turn the dampers down. I put the brisket in the Weber in a shallow pan of the water I marinated it in and let slow cook overnight.

Smoked Corned Beef is to die for.

Now, the stuff in cans is just survival food. You can survive on it but rarely enjoy it.

Stefan

< Message edited by MercTech -- 9/18/2010 8:09:14 PM >

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RE: Corned beef - 9/19/2010 5:17:47 AM   
Termyn8or


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FR

Bored, to me the stuff from a deli seems like it is compressed. It's a whole different texture, like rubbery, whereas the good stuff kind flakes apart to the point where it is hard to slice. Maybe in their rush to get it to the shelves they are flash cooking it or something. Nice to see another native in here, from this neck of the woods. I don't recall having a Slyman's, but from what I understand it is sliced thinner. Still piled high of course. At Goodman's the knife flies at an almost dangerous rate, and it is sliced while quite hot, which tears it up a bit. But then the guy uses the knife as a spatula and piles all the pieces up and voila, the line stretches along the whole side of the strip mall. I made a little joke about the owner, who I have never met, but here goes. A short older guy with an accent walks into a bank for a house loan.

"So, Mr. Goodman, what do you do for a living ?"
"I own a little sandwich shop"
"OK, what sandwich shop ?"
"Goodman's on Pearl road"
With that he is immediately whisked away to the bank president's office and bade to sit down.
"No, not there Mr. Goodman, take my chair, behind that big desk".

This because I have been in that line and I see just about nobody goes there for one sandwich. The businessman in me would like to have an operation like that going, the money they must be pulling in boggles my imagination. But people keep on paying it and so do I.

serv, I never roasted them first, but I might give it a shot. I don't know what the good places do. My buddy did make one roasted once without the boiling and at low heat for a long time. I heard it was pretty good. I'll try anything almost, rxcept for that which is depicted in GT's thread "Dear GOD". Cooking wise, I have tried some out of this world things, this would not be a stretch.

An.., In my experience, few if any meats are better canned, but there are exceptions to any rule. For example I don't like tuna, but I have never seen it packaged any other way than in a can. My sinister was hooked for a time on canned Vienna sausages. One thing about it though, in a can it won't dry out.

its...LV, I would tend to agree. They probably go through a tube at 50 MPH with steam jets and who knows. And what the hell is a deep fried twinkie ? That's a new one on me. I mean I have tried almost a plethora of things deep fried as onlookers thought I was some kind of nut (no comments), but not a twinkie.

angel,,. Probably different spices or something. There seems to be something there but it's not the same. Not even close. Actually when I was young I wondered what the hell does corn have to do with it ?, but then I realized peppercorn. What an idiot I was LOL.

MercT,. Smoked corned beef. Hmm, another new one on me. Might just give it a try someday. In fact I swear by the flavor imparted just by the charcoal, I have never, nor do I aspire to ever have a gas outdoor grill. And I don't understand people who cover the grill with foil, why waste the time if you're going to do that ? You just turned it into an inefficient frying pan.
-
See, now that we got our heads out of all that piddly shit about war and the economy, we can solve the world's problems. Stay tuned for the next installment in the series which will probably be "Why do some people boil sausage ?". Whay would anyone boil sausage in water ? I can understand browning it and dropping it in the pot of the secret recipe spaghetti sauce, where the spices can impart their flavor to the sauce, but in water, and then discard the water ? The hell you say. And store boughten susage is not what it used to be, these ninnies who think we shouldn't eat fat have killed sausage. They took the fat out. A good hot Italian sausage is supposed to have nearly as much fat in it as pork, it's what makes the spices work. Of course you don't eat all the fat, you skim it off the top. But they wrecked for everybody and as a result I can't make the sauce I once did.

Screw the economy, you can have all the money in the world, but if the food is inedible you will starve just the same.

Stay tuned for these earth breaking installments, forget politics, it doesn't matter. Man's inhumanity to Man, doesn't matter. War, doesn't matter. But then maybe it's a plot, starve us all to death to end war. It all  fits, see ?

T

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