No. The tinned stuff tends to be made as I described. The corned name, as others posted, comes from corns ( lumps) of salt.
I probably prefer it to mustard. I?ve never tried it in casseroles. I agree on the gherkin.
They were obese long before any white men showed up.
But that wasn?t from eating spam in tins.
I'm not disagreeing, merely pointing out what the name suggested to me as corning is the process of turning things into small particles.
I find English mustard too strong and prefer French or German mustard, although I only use it on ham or frankfurters. However, English mustard is a good flavouring for casseroles.
is it ? ...wouldn't know
no shit Sherlock
The Queen of Tonga had a tasty morcel sitting opposite her in the carriage she rode in at the coronation of our dear Queen in 1953 (according to Noel Coward).
but he was a poofter?
Needs to be cooked carefully though according to Hugh Fearnley-wots-his-name when he served up horse burgers to some punters at a race meeting.
Anyone remember the computer game that appeared during the Falklands war, when players had to sink the 'Fray Bentos' ?
Has it come out of a tin?
Even the local supermarkets here sell corned beef on their delicatessen counters - and it has obviously come out of a tin befire being sliced.
Machine=sliced corned beef is generally available on supermarket delicatessen counters in the UK. The more upmarket the retailer, the wider the delicatessen choices (usually).
Very true. All sorts of health regulations here (and, I expect, there) forbid cooked and uncooked meats in close proximity. Delicatessen counters don't feature uncooked meat.
That's over at the butchers' area.
HomeOwnersHub website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.