Kevin's Watch

Stonemaybe wrote:(Corned beef, I have to say, I would have to consider very English, so I'm a little bit worried!)

Wikipedia wrote:In the United States, corned beef is also associated with Saint Patrick's Day, when many Irish Americans eat a traditional meal of corned beef and cabbage. According to the History Channel, while cabbage has become a traditional food item for Irish-Americans, corned beef was originally a substitute for Irish bacon in the late 1800s. Irish immigrants living in New York City's Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon, and learned about this cheaper alternative to bacon from their Jewish neighbors.

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In the United Kingdom corned beef is commonly found in the canned form, and has next to nothing to do with the cured and boiled version. When served "loose" at a counter is sliced from canned meat, and can also be bought in smaller cans for consumption at home. It is usually regarded as a "cheap" foodstuff. Most of it is sourced from Brazil and Argentina. In the British Army and Royal Navy it has been a staple component of rations since before World War I, and is known as bully beef.

Note that cans of corned beef are usually opened with an old-fashioned key, exposing the cook to the dangers and frustrations of sharp steel.

American-style corned beef is available in the United Kingdom from Jewish delicatessens, where it is known as salt beef, as it is in Newfoundland.

Stonemaybe wrote:Nice one Murrin!

So we talking about completely different things, as normal!

(Part of the 'joy' of corned beef over here is opening the tin with the key. The added danger spices up your meal. I'm not particularly fond of 'peeling' the wax and jelly stuff off the meat though! I tend to stick a fork as deep as I can into it and hold it like a big meat lollipop to do the peeling! )