@@thecornedbeefcouncil9792 when I have finished my tenure as chairperson of the Shelf Stable Cheese Committee i will be in touch. Remember, "the skys the limmit when you tinnit"
I did, as well - what an extraordinary test! - I'm not sure what to take from it - Maybe that I should test meats before donating them to charity (Thrift) collections
It isn't very strange for people who really want to know about these things. Especially people on a very low budget or just those who are curious about the food that we are sold.
Corned beef is supposed to be salty and to have a significant amount of fat. That's how it's preservable for so long and perfect for preppers and outdoor use.Cans, when new, typically have a four year sell by date. I have eaten several cans from a batch that was seven years past their sell by date! It was as good as new.
Yes! The key broke off halfway round, So I pulled the strip the rest of the way. Sliced my thumb, wrapped it in a towel and finished making my toasted sandwich. I've learnt my lesson
I'm glad they're here, I worked outdoors and wasn't allowed in the kitchen but to wash dishes or bring out food to put in the table as a youngster. I'm now single and am trying to do better than cooking over the fire hanging on a stick. LOL😉😅😋👍
Well I've only had this once. From what I remember it tastes salty. I think I threw it away. 🤷🏻♀️ It's been several yrs & I was trying to find a recipe. Some of these comments aren't too encouraging. I might as well take an HR to walk to the grocery store & an HR back w/ all this unhealthy quarantine eating.
Fray Bentos!! Didn’t think they made that anymore. I’m from rural Ontario Canada. My Mum made lots of sandwiches from that when I was in high school. They were delicious.
Never seen the like! The fat and jelly are all part of the flavour. In fact I used to ensure I got the jelly slice when making sandwiches ( with Colemans mustard of course )
I was looking at a CNBC video about Spam, and "Bully Beef" came to mind. I looked up "Bully Beef" and found it was "Corned Beef," of which I recall from childhood years. Corned Beef and Cabbage with chopped onions was the usual way it was prepared. Spam, on the other hand, could be chopped up for salads, stew, and, on occasion, "sliced and fried like Ham."
Corned beef is certainly one of the best survival foods, high protein, high fat, high calories, stores for decades, edible hot or cold. You could live on this and just forage for herbs/greens/fruits etc... and live without much issue for years on end (as long as you can access/produce clean water). Cheers!
On that first can if you break the metal strip or lose the key no worries you can still use a regular can opener but you have to apply pressure on the can and push it against a wall while you do those tight corners Its easier then it looks
There is also supposed to be a lot of salt, hence the name "corned beef". His constantly description after tasting each that they are "very salty" is a bit like someone biting into an apple and saying it is very applely.
well, he also describes Princess as a premium brand when it isn't. It's actually worse than pretty much anything else out there except the store brands of the very shittiest budget supermarket chains.
I live in Thailand and to buy a tin of corned beef will cost me a£10+ so when I go back to the UK I travel light from Bangkok so I can stock up on my "lidl" corned beef🤪
One has to realize that the actual process of "corning" beef takes a lot of salt & preservatives. Additionally, virtually all canned corned beef comes from either Brazile or Argentenia where their quality controls are not what they should be.
By the way.....that "grit" is actually crushed peppercorns and mustard seeds, that they use to "age" the meat. Do you even know how corned beef is made?
Diane,no I didn’t know that but good to know 👍🏻I buy princes or years back fray bentos 🍱 I never cooked it in a can.We always had it on sandwich’s or in a stew to replace stew meat 🙂
Hi great videos. It’s a real shame you took down all the other videos. They was very informative and enjoyable to watch. Hopefully you will put them back up at some point
I think you may need to clean your kitchen. Especially your oven. Only heat corned beef if you're going to add ingredients, as it will get saltier when the water evaporates. But having a case of corned beef handy is a good idea. A 10 year old can is as good as a new one.
It really keeps that long?? I understood that any edible oils (nuts, seeds, butter, coconut, etc.) turn rancid after not too too long of a time; a couple years, or something. But 10 yrs?? I dunnnooo about *that* long 🤔
@@LaydeeLia As long as the lining of the tin (plastic internally) doesn't deteriorate and the tin itself doesn't rust through to allow air into the can, you can go 50 years easy.
@@LaydeeLia Canned olive oil will last 10+ years. It's light and oxygen that damage foods, and canned/tinned products are so hermetically sealed they will essentially not go off for decades.
I just watched a video of a man eating from 3 different cans of heated meat, and still have no clue which one is best of the 3 / which gives the most bang for it's buck.
I would go with the keystone. It's pressure cooked, so its tender. More meat for your money and If you want gravy on it, make your on. I always make homemade gravy. You can also add spices to it.
I send Ox and Palm corned beef [ Australia ] and Hereford lower sodium [ Brazil ] to friends in the Philippines and they love both of them . Especially the Ox and Palm being that is chunky . Filipinos are very obsessed with eating corned beef as well as Spam . Both introduced by US Troops before WWII ?
Yuck ! In USA ......Armour is what I’ve used for over 40 yrs .....it is great chilled in fridge then sliced then batter coated and deep fry ! I also mash it up with a little Ketchup or tomato sauce ...makes a tasty sandwich !
Love tinned food- loved your video. Thanks for sharing. We don't have the keys and strip opening anymore here in the US. It's all pop and peel lids nowadays. I do remember your style of can opening and it brings back memories. I could eat corned beef everyday. Thank you for the taste test they all looked good to me. I appreciate you doing this and Merry Christmas to you and yours!
Sautee a large onion, three cloves of garlic...add corned beef and incorporate, add a little water and about a 1/4 cup of katsup. Serve on a bed of Jasmine rice and add your favorite hot sauce on the side. As a Trinidadian it's Matouks hot sauce. This is one of those dishes that I don't cook when I have company...I don't want to share. Comfort food from my youth....when the hell did it start costing over $6 !! I would not cook this in the can...just saying.
You are correct. Fat is essential for our health. Big pharma has been pushing low to nonfat to make people sick so they can go to the doctors to get drugs. Big pharma made $12 billion ALONE on Lipitor, a statin drug from 2003.
Not really. The fat is not good for you. Certainly a little is fine but it overall is not. Now if it were pasture raised animals without any grain then it could be because it would have Omega 3 and 6 fatty acids and something called CLA. In a can of "Imperial Corn Beef" a 3 ounce serving contains 34 grams of fat, 536 milligrams of cholesterol and 1,600 milligrams of sodium. Now compare this with bison meat which is pasture raised organic. In a 3 ounce serving there is 7 grams of fat, 60 milligrams of cholesterol and 64 milligrams of sodium.
🌠 I thought it meant that it was corn fed cows or something 🤷🏻♀️😁. How am I supposed to know? I don't ever eat this stuff. Maybe I shouldn't eat my zombie rations but I don't want to go to the grocery store.
" _Ok this is a 15 ml measure plus there's another smaller measure here (looks about 3/4 of a 5ml measure)...so lets call it about 14 ml of oil altogether_ " Now math isn't my strongest point but .....
The only way I cook Corned Beef is Diced and fried with diced cooked Potato, Most people call it Corned Beef Hash. The Jelly is to do with getting the air out before the can is sealed. I normally eat it cold and sliced either in a Roll/Sandwich or with a salad. And I normally will have 3 of the different canned eats you have here and some sliced from the Deli at the Supermarket.
I remember cans of meat Before stabisers added and the fat melted and could be discarded so maybe the fat is still in some products and you are eating it without knowing it
If it's from Argentina or Brazil then they pretty much exactly the same thing. My favorite way to eat corned beef in the can is to saute a half an onion put it in the corned beef hash, mash it up let it come to temperature stir in about 2 to 3 tablespoons of ketchup and eat it on a bun. That's what we called sloppy joes when I was a kid.
I have eaten about 10 of these at the start of the COVID quarantine. Can feed about four people with one of these and some potatoes and onions. The United Kingdom ones look nice, the local South African ones more expensive and not so nice.
Bloody lovely stuff fried with peas and spread on toast for breakfast. They used to be part of our ration packs and there was nothing worse than the little tab snapping right at the start of trying to wind the opening key to open your bully beef. A great laugh if it wasn't your can! Try adding diced firm tomatoes, capsicum, celery, spring onions, red onion, all together and then mix coconut cream with it and let it sit in the fridge for an hour or so. Bloody lovely on its own or in a sandwich!
To make opening tinned meat easier, especially with corned beef, chill the tin well beforehand. Would it surprise you to learn that all these brands of corned beef contain almost identical percentages of protein and fat? All 3 brands contain 25% protein and all except for the Asda brand contain 13.5% fat. The Asda brand is 14% fat. Also, meat naturally contains a small quantity of water and up to 5% added water is allowed without declaration on the label. The larger quantity of "fat" seen probably includes water. Salt content varies. Asda SP is 1.6%, Tesco EV 1.7% and Princes 1.9%.
Where are you from? Here in Canada we dont have premium foods nor everyday/cheap foods but there are sanitation and nutrition laws here and if there's human hair in your food the whole company can get shut down or you get huge fines Corned beef is always the same price with all brands but the store its can be more expensive example a can of about the same size as the ones you ate Well at freshco they cost about 4 dollars the can meanwhile at mac's it will be 8 dollars for the exact same can and same brand
That is why we "comparatively shop". We eventually have one type we like, available at one store, and that is where we buy it from. It's called "loyalty to a brand".
Actually the reason its cheaper at freshco is because they try to stay then everyone and its a grocery store Meanwhile Mac's is just a convenience store so its normal that it cost more Mac's makes most its money selling megazines newspaper cigarettes and emergency foods
tin corn beef is not very healthy with a lot of fat and salt but you can reduce the amounts by steaming the corn beef over boiling water using a steamer pan , separate with a fork fist .. its then ready to make into your fav meal
I was opening a can of Hash and the metal strip broke off flush with the can , I used a pair of pliers and it looked like something the WILE COYOTE would of opened 😂 .
Right now during this pandemic we need can goods all kinds especially for the winter months in case there is and emergency like a snowstorm or a lock down cornbeef just cook it with onion and thats it all cornbeef are different.
@@koopspook Water or any stock/broth. He's basically describing a beef stew and saying put the corned beef in that, but you'll get better results with fresh beef which will cost the same or less than the canned catfood version.
Because you opened the can and put in oven it evaporated the water and concentrated the salts. Instead put them in the pressure cooker with little water and cook the unopened can at slow heat under pressure.
Finally some decent content on TH-cam.
We all know Corned Beef is the Rolls Royce of meat products in a funny shaped tin.
r u Hawaiian?....
It beats spam. In an end of the world situation I would be ok with Spam, but happier with Corned beef.
This comment needs more likes.
Support your Corned Beef Council
@@jessiematthews4224 thank you, love your enthusiasm. There’s a seat on the Council for you if you’re ever interested.
@@thecornedbeefcouncil9792 when I have finished my tenure as chairperson of the Shelf Stable Cheese Committee i will be in touch.
Remember, "the skys the limmit when you tinnit"
What a very strange thing to do, I can't believe that I've just watched the whole thing
I did, as well - what an extraordinary test! - I'm not sure what to take from it - Maybe that I should test meats before donating them to charity (Thrift) collections
It isn't very strange for people who really want to know about these things. Especially people on a very low budget or just those who are curious about the food that we are sold.
We all got drawn into this. Wasn’t it fascinating🤣
He made it all so tedious and complicated that I was almost hoping he would get a cut from one of those cans.
You can chill the cans and slice the corned beef with a sharp knife then fry it up in a hot skillet. It stays together then.
Make a batter , fry up a 'fritter' .
The hair adds all the flavor. It's like a bay leaf
hair of the dog
@@chrissiericharson8866 or pussy
@@VIVADUDE07 ha ha no fussy
I just hope it's not human hair.
Of course it does, giving the meat a slight flavour of " Head & Shoulders ".
From across the pond, and across the continent, thank-you for your evaluation of the Corned Beef.
Corned beef is supposed to be salty and to have a significant amount of fat. That's how it's preservable for so long and perfect for preppers and outdoor use.Cans, when new, typically have a four year sell by date. I have eaten several cans from a batch that was seven years past their sell by date! It was as good as new.
Heli-Crew HGS Same experience here...store at room temperature or slightly lower for best shelf life.
Thank you for taking your time to do a comparison.
i pierce the top of the tin before i open with the key to make the extraction of the meat easier
Thumbs Up. If you've been cut by a corn beef tin.?
Yes! The key broke off halfway round, So I pulled the strip the rest of the way. Sliced my thumb, wrapped it in a towel and finished making my toasted sandwich. I've learnt my lesson
@@auntyb6313 funny how's it is always your thumb that gets cut and never stop bleeding. Stay safe and thanks for the smile.
Z.X.C. L.S.B.N y
F@#k yeah.
@@rhiannondavies1858 IMA ZXC LSBN OK.
Can't believe people actually watch videos like this. I did. Lol
Me too lmfao . I eat while watching
@@jq4136 and me.
I'm glad they're here, I worked outdoors and wasn't allowed in the kitchen but to wash dishes or bring out food to put in the table as a youngster. I'm now single and am trying to do better than cooking over the fire hanging on a stick. LOL😉😅😋👍
And you actually wrote a comment on this. I did. Lol
Well I've only had this once. From what I remember it tastes salty. I think I threw it away. 🤷🏻♀️ It's been several yrs & I was trying to find a recipe. Some of these comments aren't too encouraging. I might as well take an HR to walk to the grocery store & an HR back w/ all this unhealthy quarantine eating.
Fray Bentos!! Didn’t think they made that anymore. I’m from rural Ontario Canada. My Mum made lots of sandwiches from that when I was in high school. They were delicious.
Many different brands of South America corn beef are from the same manufacturers.
Never seen the like! The fat and jelly are all part of the flavour. In fact I used to ensure I got the jelly slice when making sandwiches
( with Colemans mustard of course )
yes mustard of course!
I was looking at a CNBC video about Spam, and "Bully Beef" came to mind. I looked up "Bully Beef" and found it was "Corned Beef," of which I recall from childhood years. Corned Beef and Cabbage with chopped onions was the usual way it was prepared. Spam, on the other hand, could be chopped up for salads, stew, and, on occasion, "sliced and fried like Ham."
I've lost more blood opening corned beef tins after bugerring up the key stage than I've donated to the Transfusion Service.!😃😃
😂😂😂
In France you can buy bigger keys - makes opening corned beef a doddle ;-)
Hmm... Try the shark gloves...
That might work... No guarantee..
Corned beef is certainly one of the best survival foods, high protein, high fat, high calories, stores for decades, edible hot or cold. You could live on this and just forage for herbs/greens/fruits etc... and live without much issue for years on end (as long as you can access/produce clean water). Cheers!
On that first can if you break the metal strip or lose the key no worries you can still use a regular can opener but you have to apply pressure on the can and push it against a wall while you do those tight corners
Its easier then it looks
I had enough corned beef in the army to last me a thousand life times.
Congratulations. But with what is going on, you'll be back to eating canned meat....and hopefully, be thankful. Geez.
@@DianeHasHopeInChrist Why is your comment passive aggressive? Why do you wamt them to be thankful for eating corned beef?
@@dark_matter2377 because she thinks there will be a depression in which I can't disagree with her
@@dark_matter2377 but yeah a bit aggressive😂
@@DianeHasHopeInChrist Maybe, but corned beef will never again be on my menu.
there's supposed to be fat in corned beef
This guy is a total ass. Mike
There is also supposed to be a lot of salt, hence the name "corned beef". His constantly description after tasting each that they are "very salty" is a bit like someone biting into an apple and saying it is very applely.
Glen Be 8
There's salt and then there's way too much salt.
well, he also describes Princess as a premium brand when it isn't. It's actually worse than pretty much anything else out there except the store brands of the very shittiest budget supermarket chains.
I live in Thailand and to buy a tin of corned beef will cost me a£10+ so when I go back to the UK I travel light from Bangkok so I can stock up on my "lidl" corned beef🤪
One has to realize that the actual process of "corning" beef takes a lot of salt & preservatives. Additionally, virtually all canned corned beef comes from either Brazile or Argentenia where their quality controls are not what they should be.
@J Kerfont where did u come from? What does Mexico have to do with corn?
@J Kerfont try telling that to people in Nebraska, Tennessee and other states. Pretty hard to raise beef in Alaska
@J Kerfont now I know I'm dealing with a snowflake
@J Kerfont its corned beef because of the curing process... corns of salt
How can corned beef be bad if it is only pure beef cooked over salt corns?
By the way.....that "grit" is actually crushed peppercorns and mustard seeds, that they use to "age" the meat. Do you even know how corned beef is made?
Diane,no I didn’t know that but good to know 👍🏻I buy princes or years back fray bentos 🍱 I never cooked it in a can.We always had it on sandwich’s or in a stew to replace stew meat 🙂
While I've had delicious canned ham from Krakus, the Danish Plumrose canned ham was chopped, formed ham that was almost like Spam.
Hi great videos. It’s a real shame you took down all the other videos. They was very informative and enjoyable to watch. Hopefully you will put them back up at some point
Damn! I wasn't going to watch but when he started opening that corned beef i couldn't look away!
I couldn’t stop watching I know I’m not the only one
I think you may need to clean your kitchen. Especially your oven. Only heat corned beef if you're going to add ingredients, as it will get saltier when the water evaporates.
But having a case of corned beef handy is a good idea. A 10 year old can is as good as a new one.
It really keeps that long?? I understood that any edible oils (nuts, seeds, butter, coconut, etc.) turn rancid after not too too long of a time; a couple years, or something. But 10 yrs?? I dunnnooo about *that* long 🤔
@@LaydeeLia As long as the lining of the tin (plastic internally) doesn't deteriorate and the tin itself doesn't rust through to allow air into the can, you can go 50 years easy.
The oven door was filthy inside and out.
@@LaydeeLia Canned olive oil will last 10+ years. It's light and oxygen that damage foods, and canned/tinned products are so hermetically sealed they will essentially not go off for decades.
Thanks For Your Review , It Helps To Know More Than You Knew Before Watching !!
All I know is that spams the best because it holds the hook better when chub fishing.
Monty Python's killer rabbits will get you for that.😀😀😀😀😀
I just watched a video of a man eating from 3 different cans of heated meat, and still have no clue which one is best of the 3 / which gives the most bang for it's buck.
Non of them the great value of Walmart is better than all them
Same
I would go with the keystone. It's pressure cooked, so its tender. More meat for your money and If you want gravy on it, make your on. I always make homemade gravy. You can also add spices to it.
I send Ox and Palm corned beef [ Australia ] and Hereford lower sodium [ Brazil ] to friends in the Philippines and they love both of them . Especially the Ox and Palm being that is chunky . Filipinos are very obsessed with eating corned beef as well as Spam . Both introduced by US Troops before WWII ?
Of course they're salty. How do you think corned beef is made?
8:20 "Obviously" in the can? You didn't pick it up outside and brought it in unknowingly??
Yuck ! In USA ......Armour is what I’ve used for over 40 yrs .....it is great chilled in fridge then sliced then batter coated and deep fry !
I also mash it up with a little Ketchup or tomato sauce ...makes a tasty sandwich !
Love tinned food- loved your video. Thanks for sharing. We don't have the keys and strip opening anymore here in the US. It's all pop and peel lids nowadays. I do remember your style of can opening and it brings back memories. I could eat corned beef everyday. Thank you for the taste test they all looked good to me. I appreciate you doing this and Merry Christmas to you and yours!
We have the square key cans in the midwest, Michigan and Indiana.
Aren't the inside of the cans lined with something you don't want to heat?
It's only plastic, the pube gave it flavor (*.*)
Bisphenol-A (BPA)
Great channel thanks for all the good advice
Sautee a large onion, three cloves of garlic...add corned beef and incorporate, add a little water and about a 1/4 cup of katsup. Serve on a bed of Jasmine rice and add your favorite hot sauce on the side. As a Trinidadian it's Matouks hot sauce. This is one of those dishes that I don't cook when I have company...I don't want to share. Comfort food from my youth....when the hell did it start costing over $6 !! I would not cook this in the can...just saying.
The 'jelly' is gelatin, which is good for you & the fat is also good, don't throw them away.
The hair, well....
You are correct. Fat is essential for our health. Big pharma has been pushing low to nonfat to make people sick so they can go to the doctors to get drugs. Big pharma made $12 billion ALONE on Lipitor, a statin drug from 2003.
@666LaVey666 If she stays away from sugar and carbs, she most likely won't get fat. www.sciencedaily.com/releases/2016/01/160113103318.htm
Not really. The fat is not good for you. Certainly a little is fine but it overall is not. Now if it were pasture raised animals without any grain then it could be because it would have Omega 3 and 6 fatty acids and something called CLA. In a can of "Imperial Corn Beef" a 3 ounce serving contains 34 grams of fat, 536 milligrams of cholesterol and 1,600 milligrams of sodium. Now compare this with bison meat which is pasture raised organic. In a 3 ounce serving there is 7 grams of fat, 60 milligrams of cholesterol and 64 milligrams of sodium.
@@wpl6661 your wrong. Saturated fat is good for you.
@@wpl6661 cholesterol is good for you too. Sugar makes cholesterol bad, but cholesterol itself is good.
No conclusions? Don't think "bit salty" "bit gritty" "bit something else" are conclusions.
Agreed. I learned nothing as far as a conclusion.
The quality and quantity of fat in princess brand is ample... which makes for great tasting beef
It is called corned beef because the large grains of rock salt traditionally used to prepare it are called corns of salt.
🌠 I thought it meant that it was corn fed cows or something 🤷🏻♀️😁. How am I supposed to know? I don't ever eat this stuff. Maybe I shouldn't eat my zombie rations but I don't want to go to the grocery store.
This is a different kind of experiment. I have never seen the meat baked in the tin. But, to me, both meats were very similar.
It contains plastic, this is what a moron looks and sounds like.
Mind telling us for how long and at what temperature you roasted them for?
I’m guessing by the snoring while awake, this guy has sleep apnea.
Okay
need to make some corned beef hash with it.
" _Ok this is a 15 ml measure plus there's another smaller measure here (looks about 3/4 of a 5ml measure)...so lets call it about 14 ml of oil altogether_ " Now math isn't my strongest point but .....
milomilo5
Isn't Argentinian corned beef better for the environment? eg Fray Bentos?
What is so appealing about over cooked beef with added salt and fat, which is then minced and put in a tin?
U don't have to use the key to open corned beef cans,, put the big end of the can in a can opener if u don't wanna get cut..
The only way I cook Corned Beef is Diced and fried with diced cooked Potato, Most people call it Corned Beef Hash. The Jelly is to do with getting the air out before the can is sealed. I normally eat it cold and sliced either in a Roll/Sandwich or with a salad. And I normally will have 3 of the different canned eats you have here and some sliced from the Deli at the Supermarket.
I think Princes uses chunks of meat and others use minced meat.
Princes has lovely moistness.
Some used to come from France.
@@sexysilversurfer Never seen any from France as in UK its usually from South America.
A comparison should contain prices and taste......placed in order!
In a shtf situation, fat is good
brasilian cows r half starved thats why theres no fat in that 1....
Surprisingly canned corn-beef 🥩 is a little bit on the pricey side
Not really - as long as you compare it to steak meat...
Corned beef makers need to adopt the same can's that SPAM uses. MUCH better.
there's supposed to be hair in corned beef
I remember cans of meat Before stabisers added and the fat melted and could be discarded so maybe the fat is still in some products and you are eating it without knowing it
Almost impossible to buy proper corned beef in the UK. Sometimes Caribbean or south east Asian shops will keep it but it's like gold dust.
If it's from Argentina or Brazil then they pretty much exactly the same thing. My favorite way to eat corned beef in the can is to saute a half an onion put it in the corned beef hash, mash it up let it come to temperature stir in about 2 to 3 tablespoons of ketchup and eat it on a bun. That's what we called sloppy joes when I was a kid.
theres not that good of selection in the stores i shop at if you can find it at all
I've never had corned beef. How does it taste?
Good.
is "little bits of offal" a pro or con?
chrisbea49 Right. What is offal?
Not recommended to cook in those cans. The BPA inside the can will melt into your food.
They have a plastic linning not good for you to cook in
Really how uneducated can a grown man be.
It's Bisphenol-A (BPA)
When you have the hair you don’t need dental floss so you save both ways. Good meat and dental care who know 👍
Just to funny.lmao
I have eaten about 10 of these at the start of the COVID quarantine. Can feed about four people with one of these and some potatoes and onions. The United Kingdom ones look nice, the local South African ones more expensive and not so nice.
Somehow, I don't think they're made from brisket!
I've recently been buying WALMART brand Corned Beef Hash and its great , I still buy canned Haash and I collect the keys 😀
And I thought I was sad collecting bottle caps... haha!
@@alexanderjoshuadavis Bottle caps aren't as plentiful these days . Mexican sodas,and beer mainly are good sources .
@@scottgeorge4760 I'm in the UK and all mine are from various beers, thousands of pristine un-bent ones haha, I throw away any that aren't perfect.
@@AJDOLDCHANNELARCHIVE I collect stuff old transistor radios , shortwave radios.
"keep the key straight" because paper and tin. Or remove the paper and just keep the key moving straight. Halved the problem.
Bloody lovely stuff fried with peas and spread on toast for breakfast. They used to be part of our ration packs and there was nothing worse than the little tab snapping right at the start of trying to wind the opening key to open your bully beef. A great laugh if it wasn't your can! Try adding diced firm tomatoes, capsicum, celery, spring onions, red onion, all together and then mix coconut cream with it and let it sit in the fridge for an hour or so. Bloody lovely on its own or in a sandwich!
Ever so... this is compelling.
I buy princes,great on a sarny with brown sauce & beetroot on the side or in a stew instead of stew meat 👍🏻
Thanks for the content
my pleasure john
The bottom of the can has the canners code and you will find the same code on cheap and dear cans. This shows it's all the same meat
Stewed corned beef and dumplings.
Goes great with mashed potatoes as well.
To make opening tinned meat easier, especially with corned beef, chill the tin well beforehand.
Would it surprise you to learn that all these brands of corned beef contain almost identical percentages of protein and fat? All 3 brands contain 25% protein and all except for the Asda brand contain 13.5% fat. The Asda brand is 14% fat.
Also, meat naturally contains a small quantity of water and up to 5% added water is allowed without declaration on the label.
The larger quantity of "fat" seen probably includes water.
Salt content varies. Asda SP is 1.6%, Tesco EV 1.7% and Princes 1.9%.
People on Keto thinking somuch fat that's why it's premium!!!!
Where are you from?
Here in Canada we dont have premium foods nor everyday/cheap foods but there are sanitation and nutrition laws here and if there's human hair in your food the whole company can get shut down or you get huge fines
Corned beef is always the same price with all brands but the store its can be more expensive example a can of about the same size as the ones you ate
Well at freshco they cost about 4 dollars the can meanwhile at mac's it will be 8 dollars for the exact same can and same brand
That is why we "comparatively shop". We eventually have one type we like, available at one store, and that is where we buy it from. It's called "loyalty to a brand".
Actually the reason its cheaper at freshco is because they try to stay then everyone and its a grocery store
Meanwhile Mac's is just a convenience store so its normal that it cost more Mac's makes most its money selling megazines newspaper cigarettes and emergency foods
Did they charge you extra for the hair?
Why not just read the bloody labels DUH@!
OK, OK, OK, OK, OK, OK 🆗 thanks.
tin corn beef is not very healthy with a lot of fat and salt but you can reduce the amounts by steaming the corn beef over boiling water using a steamer pan , separate with a fork fist .. its then ready to make into your fav meal
Actually, those are the lies by big pharma. Fat and salt is good for you, its the sugar and carbohydrate that causes most chronic diseases.
Palm canned corned Beef is the best in the world...grass fed, tastes gooood
thanks for that.
I was opening a can of Hash and the metal strip broke off flush with the can , I used a pair of pliers and it looked like something the WILE COYOTE would of opened 😂 .
No corn?
Right now during this pandemic we need can goods all kinds especially for the winter months in case there is and emergency like a snowstorm or a lock down cornbeef just cook it with onion and thats it all cornbeef are different.
Interesting...that 2 of them are from Brazil.
Thanks man...Cheers from Japan
CORNED MEANS IN THE CASE OF CORNED BEEF PEPPER CORNS WHICH ARE ADDED TO THE BRINE
Make a pot of vegetables, potatoes, carrots, onions, celery, no salt. Add the corned beef during last 5-10 minutes. Taste, season if needed.
Hey, you forgot the cabbage.
Make it in what, Broth, water, cooking oil or steamed? I don't know much recipes that's why I ask
@@koopspook Water or any stock/broth. He's basically describing a beef stew and saying put the corned beef in that, but you'll get better results with fresh beef which will cost the same or less than the canned catfood version.
Because you opened the can and put in oven it evaporated the water and concentrated the salts. Instead put them in the pressure cooker with little water and cook the unopened can at slow heat under pressure.
pierced but unopened... You don't want a bomb
THANK YOU ALEX FOR THAT VERY IMPORTANT TIP ! ! !
Nicely done video. I subscribed.
I can't cope with putting the tins in the oven then pouring off the fat😵😵
Okay?
Bovril corned beef anyone?...certainly they are using the inferior cuts, as compared to the brisket, to produce this product...
The Princes looks the most proper.
"It's a little bit confusing what's actually in them"... not really, dude, it's on the label.