I was recently distressed to find there is no corn in corn beef
Corn Beef
Jan 13, 2022
Last reply: 4 years ago
48 Replies
What do you think goes into the cattle?
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Explained in first couple of sentences.
The "corn" isn't the plant it's "corns of salt".
And anyway it's 'corned beef' not 'corn beef'.
so what is the white stuff then ?...
oh right
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At school, my geography teacher said it is called corned beef as the cattle are fed on corn; but what would a geography teacher know?
quite a lot as that is true ...
No mince in Mince pies either, no cottages in cottage pie, and hopefully no shepherds in shepherds pie either. Brian
In them olde days, salt was used to preserve stuff of course. I hate the taste of that salted ham as well, but one supposes that back in ye olde days it was much harder to keep meat fresh. Brian
hate the stuff
In the past the priority was preservation rather than keeping the taste the same, and, as a consequence we have interesting alternative foods depending on how the preservation was done: jam (sugar); pickles (vinegar); bacon (salt); sultanas (drying).
Now people expect preserved food to taste as near as possible the same as the original, so we have freezing and freeze drying. (There's also gamma rays to kill the microorganisms, but that never caught on for some reason.)
I think there's also an element of consistency involved. Wanting something to taste the same every time.
Jam always tastes of jam, bacon of bacon...
Not all bacon tastes the same. There's smoked and unsmoked, for a start.
I don't often eat jam, but even that doesn't all taste the same.
Then there's Galaxy (a Mars product) - not a patch on Cadbury Dairy Milk. More of a cheap imitation (the more puzzling because the chocolate on a Mars Bar tastes better than Galaxy).
Princes Sild - the definitive flavour. Others don't come near (it may all be in the oil or something).
If you've f***ed your taste buds with smoking, maybe ?
Humans have quite an incredible sense of taste - more than makes up for our pisspoor sense on smell. My take is our omnivorous nature means we have to be very alert to the subtle hints that something may be off/ rotten/poisonous.
For proof, look how wine tasters can detect so much from a sip.
Smoked every time !
Went off chocolate years ago. And WTF have they done to Cadburys ? Palm oil ?
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