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Post by Txsteader on Feb 5, 2020 20:47:19 GMT
Bought a few cans to add to the stockpile but haven't bought/used it before. Cooked some cabbage for lunch today and opened a can/heated it but hoo-boy! That stuff is salty on it's own!
Looking for some ideas for the best way to use it. Thanks.
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Post by Jolly on Feb 5, 2020 21:26:30 GMT
It's very salty.
A traditional breakfast for us is canned corn beef, fried eggs and biscuits.
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Post by Ozarks Tom on Feb 6, 2020 12:40:25 GMT
I'd say corned beef hash. From a prepper's standpoint, I'd have a good supply of dehydrated hashbrowns on hand to mix with the canned corned beef, along with some dehydrated onions. A little of that salty corned beef would go a long way mixed that way.
We buy the dehydrated potato flakes, hashbrowns, and onions at Sam's. They store very well. The potato flakes seem to store better than the hashbrowns so we transfer them to half gallon jars and vacuum seal them. We're working on a 4 year old box of potato flakes now.
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Post by paisley on Feb 6, 2020 13:16:16 GMT
Cut the salt with starchy potatoes or beets.
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Post by Deleted on Feb 6, 2020 21:32:49 GMT
Cut the salt with starchy potatoes or beets. Oooh! I never thought of beets as a possibility...
I'd mix it with cabbage, spuds, turnips, and now maybe some beets.
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Post by paisley on Feb 6, 2020 21:34:57 GMT
Mom made it with a mix of potato and beets and called it red hash.
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Post by farmrbrown on Feb 6, 2020 21:51:43 GMT
Boy, y'all just got moved into the same classification as my mom! I learned a long time ago to carefully investigate all ingredients at the dinner table before blindly consuming. Beets? Really? I strenuously object to any attempt to sneak an unwanted vegetable into my stomach! I'll give you a "B+" for ingenuity though, it might have fooled me on the first bite since the reddish colors are camouflaged.  But to answer the OP, besides at breakfast with potatoes, eggs (and cheese of course) I slice it out of the square tin can about 1/4" thick and put it between 2 slices of toast with mayo and mustard. Makes a great sammich! |
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Post by Tim Horton on Feb 19, 2020 6:31:47 GMT
A traditional breakfast for us is canned corn beef, fried eggs and biscuits.
------ That is one of our favorites.. Small cubes fried with scrambled eggs.
Cut the salt with starchy potatoes or beets.
------- Small cubed CB fried with frozen hash browns.. Over easy eggs on the side..
Never though of adding beets, but that would do..
------ Fried slices with thick sliced onion and Polish horse radish Mustard on Canadian rye bread.. eh...
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Post by merks on Feb 29, 2020 3:06:05 GMT
I would go the potato route, But I highly dislike beets. They taste like dirt!
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Post by wildhorseluvr on Feb 29, 2020 6:23:02 GMT
I would go the potato route, But I highly dislike beets. They taste like dirt! I couldn't agree more. |
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Post by BrewDaddy on Feb 29, 2020 6:36:33 GMT
I would go the potato route, But I highly dislike beets. They taste like dirt! I couldn't agree more. +1 Actually.... +2 bd |
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Post by joebill on Mar 14, 2020 15:20:02 GMT
I just stopped back by to see if anybody had included...well, DUH!.....corned beef and cabbage. the St. Patrick's day mandate. I check out this section every month or so..  …..Joe |
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Post by Tim Horton on Apr 8, 2020 18:56:54 GMT
In a pinch I suppose I could do corned beef and cabbage with canned.. To me that is more a brisket in brine thing.
It's very salty.
+++ I've found it can be depending on the brand you get.. The brand that is our favorite is not that way to our taste..
Every brand and taste will be different..
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Post by paisley on Apr 8, 2020 22:20:08 GMT
Flake it blend in cream cheese a shmer(ny word) or spread thick on a bagel too with a sliver slice of red onion. Broil and last the top enjoy!
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Post by tabitha on Apr 11, 2020 15:29:22 GMT
I made a sauerkraut, pasta, swiss cheese casserole with it, definitely will make that again.
a square can? Not around here.
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…..Joe