OK in my opinion there is nuthing harder than opening a tin of Corned Beef with that special key it comes with on the corner of the tin... it always snaps b4 i can open the whole thing....
I bet no 1 can come up anything harder than that :lol:
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OK in my opinion there is nuthing harder than opening a tin of Corned Beef with that special key it comes with on the corner of the tin... it always snaps b4 i can open the whole thing....
I bet no 1 can come up anything harder than that :lol:
urmm :(
touching your head with your tongue :lol: :P
Eating a hotdog with sauce in and not dropping any :angry:
Just tried, I know I get food down me anyway but thats just not possible :(
Jonno B)
:lol:Quote:
Originally posted by JONNO_CELEBS@21 September 2003 - 23:15
Eating a hotdog with sauce in and not dropping any :angry:
Just tried, I know I get food down me anyway but thats just not possible :(
Jonno B)
that reminds - same concept
eating a mcchicken sandwich without mayo dripping out :rolleyes:
Thats pretty hard, but its even harder to get your tongue to stay in your mouth after you do.Quote:
Originally posted by Dapadipz@21 September 2003 - 23:13
urmm :(
touching your head with your tongue :lol: :P
why would you want to eat corned beef anyway? :blink:
it's got cows balls in it...
:o has it :blink:Quote:
Originally posted by 3rd gen noob@21 September 2003 - 23:32
why would you want to eat corned beef anyway? :blink:
it's got cows balls in it...
Eating the corned beef after the tin is open?Quote:
Originally posted by MetroStars@21 September 2003 - 16:11
OK in my opinion there is nuthing harder than opening a tin of Corned Beef with that special key it comes with on the corner of the tin... it always snaps b4 i can open the whole thing....
I bet no 1 can come up anything harder than that :lol:
:o has it :blink: [/b][/quote]Quote:
Originally posted by Dapadipz+21 September 2003 - 23:35--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Dapadipz @ 21 September 2003 - 23:35)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-3rd gen noob@21 September 2003 - 23:32
why would you want to eat corned beef anyway? :blink:
it's got cows balls in it...
yep
corned beef is basically the left-overs from the cow...
Well that explains the white stuff on the outside is then :blink: http://hometown.aol.co.uk/Cjcooljonno/puke.gifQuote:
Originally posted by 3rd gen noob@21 September 2003 - 23:32
it's got cows balls in it...
Jonno B)
No 1 can? I can. :P
Corned beef is not cows balls. It's a beef brisket. A pretty good cut of meat.
Quote:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Consumer Publications
March 1995
FOCUS ON: Corned Beef
For USDA's Meat and Poultry Hotline, the approach of spring usually means that St. Patrick's Day dinner preparations across the country will spark many questions about the safe handling, storage and preparation of corned beef and all the trimmings. But food safety involves more than the "luck of the Irish."
Why Eat Corned Beef on St. Patrick's Day?
Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, which was salted or brined during the winter to preserve it, could then be eaten after the long, meatless Lenten fast.
Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Today this peasant dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick's Day, Ireland's principal feast day, as a nostalgic reminder of their Irish heritage.
Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.
Today brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Of course, these spices may vary regionally.
Package Dating and Storage Times
Uncooked corned beef in a pouch with pickling juices which has a "sell-by" date or no date may be stored 5 to 7 days in the refrigerator, unopened. Products with a "use-by" date can be stored unopened in the refrigerator until that date.
Drained and well wrapped, an uncooked corned beef brisket may be frozen for one month for best quality. The flavor and texture will diminish with prolonged freezing but the product is still safe. After cooking, corned beef may be refrigerated for about 3 to 4 days and frozen for about 2 to 3 months.
Preparation
Corned beef is made from one of several less-tender cuts of beef like the brisket, rump or round. Therefore, it requires long, moist cooking. Keep food safety in mind when preparing the corned beef. It can be cooked on top of the stove or in the oven, microwave or slow cooker (see information below).
"Fork-tender" is a good indication of doneness, but use a meat thermometer to be sure. Cook until the internal temperature has reached at least 160 degrees F.
Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process. This fixes pigment in the meat and affects the color.
Allow the brisket to stand for about ten minutes after removing from the heat. This will make it easier to slice, and it is best sliced diagonally across the grain of the meat.
Cooking Times
The USDA does not recommend one particular cooking method as best. Following are methods from various sources. The cooking times are based on corned beef that is not frozen at the time of cooking. Whichever method you choose, be sure the beef reaches an internal temperature of at least 160 degrees F to ensure it is safely cooked.
OVEN: Set the oven for 350 degrees F or no lower than 325 degrees F. Place brisket fat-side up. Barely cover the meat with water -- about one inch -- and keep the container covered throughout the cooking time. Allow about one hour per pound.
STOVE TOP: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about one hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking. Cook to desired tenderness.
SLOW COOKER: If using root vegetables, put them in the bottom of slow cooker. Cut brisket into pieces of like size to ensure thorough cooking. Place brisket on top of vegetables (if using) or in bottom of cooker. Add about 1-1/2 cups of water or enough to cover meat. Cover and cook on high setting for the first hour of cooking. Then cook for 10 to 12 hours on the low setting or 5 to 6 hours on high. Cabbage wedges may be added on top of the brisket during the last three hours of cooking.
MICROWAVE: Calculate cooking time at 20 to 30 minutes per pound. Place brisket in a large casserole dish and add 1-1/2 cups of water. Cover with lid or vented plastic wrap and microwave on medium-low (30 percent power) for half the estimated time. Turn meat over and rotate dish. Microwave on high for remainder of time or until fork tender. Vegetables may be added during the final 30 minutes of cooking.
Cooking Ahead
Some consumers prefer to cook corned beef ahead of time. It is easier to cut uniform slices when corned beef is cold. Cooking ahead also makes it easier to reheat and serve later.
After cooking a whole corned beef, cut it into several pieces for faster cooling -- or slice it, if you like. Place the beef in small, shallow containers and cool it in the refrigerator quickly.
Leftovers
Any corned beef left over from a meal should be refrigerated promptly -- within two hours of cooking or reheating. Use cooked-ahead or leftover corned beef within 3 to 4 days or freeze up to 2 months.
For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.
The media may contact the USDA Meat and Poultry Hotline at (301) 504-6258.
Information is also available from the FSIS Web site: http://www.fsis.usda.gov
The USDA is an equal opportunity provider and employer.
For Further Information Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:
1-888-MPHotline (1-888-674-6854) - Tollfree Nationwide
1-800-256-7072 (TDD/TTY)
E-mail: [email protected]
Consumer Publications List | FSIS Home Page | USDA Home Page
depends if you believe that or not...Quote:
Originally posted by LeGoMyFnLeg@22 September 2003 - 01:41
Corned beef is not cows balls. It's a beef brisket. A pretty good cut of meat.
recently in the u.k. a farmer was caught for selling condemned chickens deemed unfit for the public...
all is not what it seems
I think you are confusing luncheon meat with actual corned beef.
But with news like that, I might be looking for somewhere else to live ;)
Noob(3). I once was a production manager at a deep freeze firm. They actually bought in horse meat and told me to put it into the mince production. I told them that I would not do it and if I was threatened in any way I would go to the papers.
How many other people in the same posititon would have the same commitment.
I'll tell ya whats pretty hard...
nevermind i wont go there...
http://www.klboard.ath.cx/style_images/1/icon12.gif
Sounds like spam. ;)