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Corned beef hash - A provisioning question
I have to admit that this is a little off topic but we don't see a lot
of corned beef hash down hea' in the South so I must impose on my Yankee friends here for some info. I got turned on to corned beef hash by the skipper of my last delivery and thought I might bring along a couple of cans for the next run in November. I finally found a couple of cans in the local grocery but it is different. What we had on the boat was shredded and had pretty good flavor. This stuff was ground and bland. What is corned beef hash supposed to look like and what brands are better than others? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com |
Corned beef hash - A provisioning question
"Glenn Ashmore" wrote in message ... I have to admit that this is a little off topic but we don't see a lot of corned beef hash down hea' in the South so I must impose on my Yankee friends here for some info. I got turned on to corned beef hash by the skipper of my last delivery and thought I might bring along a couple of cans for the next run in November. I finally found a couple of cans in the local grocery but it is different. What we had on the boat was shredded and had pretty good flavor. This stuff was ground and bland. What is corned beef hash supposed to look like and what brands are better than others? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com Why don't you make your own? It couldn't be simpler. Fry an onion, add some canned potatoes and fry for a bit longer, add a can of cubed corned beef then a teaspoon of mustard and a tablespoon of Worcestshire sauce (if you can get it, otherwise use balsamic vinegar), salt and pepper then cook until the beef is warmed through thoroughly. Not hard, even in a F5! John |
Corned beef hash - A provisioning question
Recipe for corned beef hash
1/4 cup minced onions 1/2 cup chopped green bell pepper 2 tablespoons butter 4 to 5 cups cooked chopped corned beef 4 cups diced cooked potatoes 1/2 teaspoon pepper salt and pepper to taste Sauté onion and green pepper in butter until tender. Mix with corned beef, potatoes and pepper. Mash together until well mixed. Flatten out between 2 pieces of waxed paper to about 1-inch thick. Cut into 12 large circles. In a hot skillet, brown circles on both sides. Top each circle with salt and pepper. Corned beef hash circles can be formed ahead of time and refrigerated until ready to cook. You can always top with poached, fried, or boiled eggs. Look for a can of just corned beef and add the other ingredients. Trying to find a can already made will be disappointing and tasteless. Most caned hash looks and tastes like low grade dog food to us. Jack "Glenn Ashmore" wrote in message ... I have to admit that this is a little off topic but we don't see a lot of corned beef hash down hea' in the South so I must impose on my Yankee friends here for some info. I got turned on to corned beef hash by the skipper of my last delivery and thought I might bring along a couple of cans for the next run in November. I finally found a couple of cans in the local grocery but it is different. What we had on the boat was shredded and had pretty good flavor. This stuff was ground and bland. What is corned beef hash supposed to look like and what brands are better than others? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com |
Corned beef hash - A provisioning question
Ahhh....the smell of hot, greasy corned beef hash wafting up from the
galley into the cockpit full of nearly-green-faced passengers in a rolling sea. This means I'll get a bigger ration, tonight! Glenn, you ARE a naughty boy! I forget, with corned beef hash do we serve the white, the red or the Mateus Rose' ?? On Fri, 05 Sep 2003 10:21:57 -0400, Glenn Ashmore wrote: I have to admit that this is a little off topic but we don't see a lot of corned beef hash down hea' in the South so I must impose on my Yankee friends here for some info. I got turned on to corned beef hash by the skipper of my last delivery and thought I might bring along a couple of cans for the next run in November. I finally found a couple of cans in the local grocery but it is different. What we had on the boat was shredded and had pretty good flavor. This stuff was ground and bland. What is corned beef hash supposed to look like and what brands are better than others? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com Larry Extremely intelligent life must exist in the universe. You can tell because they never tried to contact us. |
Corned beef hash - A provisioning question
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Corned beef hash - A provisioning question
There is canned corn beef, deli (type) corned beef. Then there is canned
corn beef hash and then there is home made corned beef hash. And then there could be a combination of home made corned hash using either canned corned beef or deli corned beef.. Canned corned beef hash is just diced potatoes with a little bit of corned beef thrown in for flavor. When having breakfast in a local 'greasy-spoon' I notice a breakfast offering that included corned beef hash. What they delivered was just a ground beef/corned beef mix. Rather heavy on the ground beef. Last time I ordered that item. As we (in the rec.boats.building) would generally agree, Home Made or DIY is usually much better than anything mass produced, so if you can get the 'fresh' ingredients, DIY Corned Beef Hash is going to blow all the others away. As I mentioned in a much earlier post, I picked up several cases of canned corned beef on sale at the military commisary. It is Libby brand but was from Brazil.. It is about the same texture and color as Spam. Very low fat content and only mildly seasoned (not overly salty). I think I ended up paying about $.40 a can for this stuff. As I mentioned in this earlier post, I soon realized that the only think I knew how to make with it was Corned Beef Hash, as my Father use to make. Mostly potatoes, onions and a can of corned beef. This summer, while cruising around the Puget Sound, I started exploring a few possibilities and so far my only true favorite has been my Fathers recipe with a couple eggs on top.. Mmmmmmmm! I also discovered that I love it cold, right out of the can, on a sandwitch, with plenty of mayo and mustard, some onion slices and pickles. Again, Mmmmmmmmm! A lot better than cold cuts. I always start out making one sandwitch but half the time I end up making a second.. I have tired making a stew (fed it to the fish). Gravy, Yuk! (more food for the fish). With tomato sause, Ahh.. , etc. Anyway, I'm into the second case and expect I will purchase more if I find it on sale again. Still makes the best breakfast (at anytime of the day!). I don't remember if it had a shelf life marking on the cans, but I suspect it would keep for several years or until the cans start rusting (the cans seem to be laquer coated). -- My opinion and experience. FWIW Steve s/v Good Intentions |
Corned beef hash - A provisioning question
Like I said Larry, We don't eat a lot of it down hea' but them Yankees
have a nack for making it taste pretty good. OTOH, their grits suck. ;-) It could have been the diet on the 10 day passage that made them taste so good. The skipper was from New Jersey and I think he got to keep the excess expense allowance. After 6 days of bologna, Denty Moore and Hormel chili that corned beef hash tasted great! I did manage to sneak some rib eyes and a bag of MatchLite on board and the last night I broke down and fired up the Magma. On a beam reach in the 20 knot Trades that was an adventure in itself. At least I didn't loose any meat overboard. Larry W4CSC wrote: Ahhh....the smell of hot, greasy corned beef hash wafting up from the galley into the cockpit full of nearly-green-faced passengers in a rolling sea. This means I'll get a bigger ration, tonight! Glenn, you ARE a naughty boy! I forget, with corned beef hash do we serve the white, the red or the Mateus Rose' ?? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com |
Corned beef hash - A provisioning question
You guys are killing me. I love the stuff, fresh made or canned, but
had to stop eating it after I had a stroke and started to read the cholesterol content on the cans, WOW! I do cheat if I go north and can get it fresh made. Ron |
Corned beef hash - A provisioning question
Larry W4CSC wrote:
Ahhh....the smell of hot, greasy corned beef hash wafting up from the galley into the cockpit full of nearly-green-faced passengers in a rolling sea. This means I'll get a bigger ration, tonight! Damn! You just reminded me. In 1957 my father was transfered to Hickam AFB in Hawaii. We boarded a USN transport ship in San Francisco for the trip over. As we bounced out the evening meal the first day was: as the starter watery Split Pea Soup (beautiful green stuff that sloshed around in the bowl), with a main course of greasy baked Pork Chop, it lay on the plate congealing in the liquid. Who said those swabbies didn't have a sense of humor. :-) -- Tip the world over on its side and everything loose will land in Los Angeles. -- Frank Lloyd Wright |
Corned beef hash - A provisioning question
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Corned beef hash - A provisioning question
On Fri, 05 Sep 2003 18:16:16 -0400, Glenn Ashmore
wrote: Like I said Larry, We don't eat a lot of it down hea' but them Yankees have a nack for making it taste pretty good. OTOH, their grits suck. ;-) After my ex and I got married, she took me on a "vacation" to NJ to show me to her family. Make a note - Visiting ANYONE's family does NOT a vacation make! In NW NJ, we passed through one of the towns ending in "ville", there are thousands. It was early and we wanted breakfast, so stopped by this nice looking, but ancient, silver diner right out of a 1950's movie. My stepdaughter, who was 7 and a Charleston girl through and through, baffled the waitress ordering eggs and grits and toast. Noone in the restaurant, we later found out, had never SEEN grits. (She actually wanted SHRIMP and grits, but she figured we were too far from the ocean in NW NJ out of season.) All was not lost...... To satisfy Amanda, and knowing the scarcity of decent Southern delicacies in Yankeeland, Loretta, my ex, had packed Quaker Instant Grits in the vast array of stock in the car. Having retrieve somethign the entire town had never seen before, amazed Quaker Oats would keep such a delicacy from their local stores by diverting its entire output to the South, she asked the waitress for some really hot water. Instant isn't good, but it's better'n NONE! We could see from the look on the waitress and cook's faces they were very curious about these aliens and their unusual diets, so we offered them all a bowl of genuine GRITS from our stash, praying they wouldn't report us to the NJ State Attorney for possession of contraband...... We were clean out of state by the time any repercussions from polluting rural New Jersey addicting them to new food sources. The cook owned the restaurant and actually seemed to like them, at least wanting to experiment with them. He promised me grits would be on the menu when we came back to his "ville" diner. If you ever see grits on the menu in New Jersey, please don't report us. I'm afraid to cross the state line, still. No telling how much it spread by now. That was in 1984. I'm carrying a bushel of Okra on my next trip Nawth......(c; THAT should just wreak real havoc! I'll stay off the Jersey Turnpike. Our pictures are probably in every toll booth! Y'all boys stop by.....We'll drop the crab trap off the end of the finger pier and have some lunch. What do live blue crabs sell for in Manhattan?....?? Damned things are crawlin' up the pontoons on the docks, here. Larry Extremely intelligent life must exist in the universe. You can tell because they never tried to contact us. |
Corned beef hash - A provisioning question
Larry W4CSC wrote:
On my ship, USS Everglades (AD-24), midrats opened up at 11PM...... No sh...errrr....kidding! My first ship was the USS Arcadia (AD-23) out of Newport RI. From there I went to the USS Talbot (DEG-4) again at Newport after we got it commissioned in Boston. I was a ETN2 at my discharge, 4 years (1965-1969). -- "I hate the itching. But I don't mind the swelling." -- new buzz phrase, like "Where's the Beef?" that David Letterman's trying to get everyone to start saying |
Corned beef hash - A provisioning question
I was R1 Div Officer on the USS Grand Canyon AD 28 (69-72). Made 3
deployments in 3 years. (Just about cost me my marrage.) Also served on USS Sperry AS-12 and USS Jason AR-8. Plus a half dozen other broken down old surface ships.. Did 23 years and never got any shore duty, just more WWII rust buckets. But I'm enjoying my retirement now. Steve s/v Good Intentions |
Corned beef hash - A provisioning question
Thanks, Bill! Nice to meet another AD sailor. If you're ever in
Charleston, go aboard the USS Yorktown (CV-10) at Patriots Point Naval Museum and post yourself on the shipmates board and look through the log books. I've reunited with many of the guys I sailed with back in the 60's that way. Living in Charleston, many have called me from the post over there and we have a great old time reliving our tours on "Big Mama"......(c; I was an ET-1598 cal tech and keeper of the keys to the TBKs, TBMs, TCSs and TBLs in Radio II under the after king post, an experience I wouldn't trade for anything in the world. I was also the duty thief, and have stolen and misappropriated many items or traded shipyard service for tons of coffee with the sandcrabs before I became one. My repair officer would be careful about what he wished for...(c; "We sure could use a new pickup truck.", he said one day. Took me 3 days to find him a new Dodge 3/4 ton truck....and another week to get the white sidewall tires for it...(c; Ship had a troublesome URC-32 the RMs had destroyed. Cost me 75 pounds of prime coffee for that one. I showed up in the new truck with it all crated up in the back, saying to my suspicious EMO, "Mr Seegar, we'd better get that new transmitter aboard real soon. It looks like it's gonna rain!" "Where'd you get that?", he enquired within earshot of LCDR Hayder. "Stop asking embarrassing questions, Myron.", the LCDR replied.....as I made my hasty retreat. Geez....Do they have to know EVERYTHING? Larry ET1 "No, Sir, that's not a GM 6-53 diesel engine. That's a GM 6-71 diesel engine, Sir."..........."Thank you, Sir."...... On Fri, 05 Sep 2003 20:10:33 -0800, Cardinal Bill wrote: Larry W4CSC wrote: On my ship, USS Everglades (AD-24), midrats opened up at 11PM...... No sh...errrr....kidding! My first ship was the USS Arcadia (AD-23) out of Newport RI. From there I went to the USS Talbot (DEG-4) again at Newport after we got it commissioned in Boston. I was a ETN2 at my discharge, 4 years (1965-1969). -- "I hate the itching. But I don't mind the swelling." -- new buzz phrase, like "Where's the Beef?" that David Letterman's trying to get everyone to start saying Larry Extremely intelligent life must exist in the universe. You can tell because they never tried to contact us. |
Corned beef hash - A provisioning question
Oh, oh....best not to tell Lt Steve about where the new Repair
Division truck came from.....(c;.....(salute)......"Good morning, Sir!" "Didn't we steal him a new vent fan motor for his department a couple of months back?"......er, ah..... "No, Sir. I had nothing to do with your shipyard paperwork being moved up from the bottom of the stack to those guys starting the job this morning.....really!" (Hmm....note to self....Coffee stores in the Repair Truck running low. Send ETSNs Metz and Clark to CSC Beatty for a refill.) On Fri, 5 Sep 2003 21:39:13 -0700, "Steve" wrote: I was R1 Div Officer on the USS Grand Canyon AD 28 (69-72). Made 3 deployments in 3 years. (Just about cost me my marrage.) Also served on USS Sperry AS-12 and USS Jason AR-8. Plus a half dozen other broken down old surface ships.. Did 23 years and never got any shore duty, just more WWII rust buckets. But I'm enjoying my retirement now. Steve s/v Good Intentions Larry Extremely intelligent life must exist in the universe. You can tell because they never tried to contact us. |
Corned beef hash - A provisioning question
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Corned beef hash - A provisioning question
Larry W4CSC wrote: Y'all boys stop by.....We'll drop the crab trap off the end of the finger pier and have some lunch. What do live blue crabs sell for in Manhattan?....?? Damned things are crawlin' up the pontoons on the docks, here. Here in Maryland the crabs are scarce. They're getting $200 a bushel for non-Bay crabs and $32 a pound for picked crab meat. As for the crabs climbing up the pontoons. You may be having a dead sea condition where the algae uses up all the dissolved oxygen. that is unless you're just funnin' us. We've had several large fish kills here on the bay this year and instances of the crabs coming out of the water gasping for air. See: http://www.cbf.org Joe Wood |
Corned beef hash - A provisioning question
The crabs are great. They come up the pontoons over where the free
divers clean their fish to check out the cleanup...(c; The free divers always feed 'em dumping all the guts and stuff back into the river. Best crabbin' in the neighborhood right under that cleaning sink. The crabbers whos traps are out in the river will sell them to you out of the boat for $3/pound, here. At $200/pound, it'd be a tidy business to buy 'em in Charleston and truck them to Maryland! I'll tell the boys in the boat next time I see them....(c; The shrimper at the roadside truck is getting $2.50/pound, heads on. (Great boiled peanuts for $1.25/pound, too!)..... On Sun, 07 Sep 2003 08:35:17 -0400, Joe Wood wrote: Larry W4CSC wrote: Y'all boys stop by.....We'll drop the crab trap off the end of the finger pier and have some lunch. What do live blue crabs sell for in Manhattan?....?? Damned things are crawlin' up the pontoons on the docks, here. Here in Maryland the crabs are scarce. They're getting $200 a bushel for non-Bay crabs and $32 a pound for picked crab meat. As for the crabs climbing up the pontoons. You may be having a dead sea condition where the algae uses up all the dissolved oxygen. that is unless you're just funnin' us. We've had several large fish kills here on the bay this year and instances of the crabs coming out of the water gasping for air. See: http://www.cbf.org Joe Wood Larry Extremely intelligent life must exist in the universe. You can tell because they never tried to contact us. |
Corned beef hash - A provisioning question
On Sat, 6 Sep 2003 23:40:51 -0700, Jim Richardson
wrote: On Sat, 06 Sep 2003 15:27:33 GMT, Larry W4CSC wrote: snip "No, Sir, that's not a GM 6-53 diesel engine. That's a GM 6-71 diesel engine, Sir."..........."Thank you, Sir."...... I had a LtCol ask if we could get a spare 6-71 for the maint hut genset, I showed up with a 1ton tug, when he asked what it was, I told him it was the container the 6-71 came in... He glared at me, but we kept the 6-71. I always found it best NOT to tell the officers too much. It was our "Don't Ask, Don't Tell" policy...(c; Remember all those nameplates you turned in on "surveyed" (scrapped) equipment to get them out of the paper trail? NAVELEX sent a contractor around to verify field changes, a job I later did for a few years with Amex Systems. Good thing he was an old ETC we could talk to. We schmoozed him into not telling on us. Well, if your ship needs anything smaller than a 5"-38 gunmount, come see me. I probably know where it's stored..........Bring coffee in 25# cans. Larry Extremely intelligent life must exist in the universe. You can tell because they never tried to contact us. |
Was Corned beef hash -Now crabs
x-no-archive:yes "Keith" wrote:
$200 a bushel for non-bay crabs? Heck, maybe I should ship ya'll some of our Texas blue crabs... A couple of chicken necks and some nets and I'll have 'ya a bushel in no time. If you like hunting more than fishing, just walk down the piers and if you walk real quiet, you can scoop them off the floats. When we moved to Louisiana (in 1960) we found blue crabs were incredibly cheap there compared to the Chesapeake. Of course we had to get my MIL to ship us some Old Bay - all they had there on the Gulf was Crab Boil or Shrimp Boil. Yuk. There is a blue crab drought in the Chesapeake this year - it isn't always like this. We are paying about $30 a dozen for cooked hard crabs here close to the source, and it's much more up in Baltimore. grandma Rosalie |
Corned beef hash - A provisioning question
-----BEGIN PGP SIGNED MESSAGE-----
Hash: SHA1 On Sun, 07 Sep 2003 13:47:00 GMT, Larry W4CSC wrote: On Sat, 6 Sep 2003 23:40:51 -0700, Jim Richardson wrote: On Sat, 06 Sep 2003 15:27:33 GMT, Larry W4CSC wrote: snip "No, Sir, that's not a GM 6-53 diesel engine. That's a GM 6-71 diesel engine, Sir."..........."Thank you, Sir."...... I had a LtCol ask if we could get a spare 6-71 for the maint hut genset, I showed up with a 1ton tug, when he asked what it was, I told him it was the container the 6-71 came in... He glared at me, but we kept the 6-71. I always found it best NOT to tell the officers too much. It was our "Don't Ask, Don't Tell" policy...(c; Remember all those nameplates you turned in on "surveyed" (scrapped) equipment to get them out of the paper trail? NAVELEX sent a contractor around to verify field changes, a job I later did for a few years with Amex Systems. Good thing he was an old ETC we could talk to. We schmoozed him into not telling on us. Well, if your ship needs anything smaller than a 5"-38 gunmount, come see me. I probably know where it's stored..........Bring coffee in 25# cans. Once traded a locker full of F106 nosegear hydraulic parts to the Cal ANG for more beer and liquor that the whole ECM shop could dring in a *Very* long weekend. The locker had been sitting in the hanger, locked, for so long, that no-one knew what was in it. Left overs from when the base flew F106's, *20* years before. -----BEGIN PGP SIGNATURE----- Version: GnuPG v1.2.3 (GNU/Linux) iD8DBQE/W/psd90bcYOAWPYRArSJAKCvVBzoXYC5RWTV0kC3irSQg1KkFACg 4UkP +gQoyr/N2uGTFlkpqMuUCPI= =qNzJ -----END PGP SIGNATURE----- -- Jim Richardson http://www.eskimo.com/~warlock Linux, because eventually, you grow up enough to be trusted with a fork() |
Was Corned beef hash -Now crabs
Hmmmm... I'm guessing we won't be having the big crab dinner at Trawlerfest,
Solomons MD in a couple of weeks then... -- Keith __ A loser is a window washer on the 44th floor who steps back to admire his work.. "Rosalie B." wrote in message ... x-no-archive:yes "Keith" wrote: $200 a bushel for non-bay crabs? Heck, maybe I should ship ya'll some of our Texas blue crabs... A couple of chicken necks and some nets and I'll have 'ya a bushel in no time. If you like hunting more than fishing, just walk down the piers and if you walk real quiet, you can scoop them off the floats. When we moved to Louisiana (in 1960) we found blue crabs were incredibly cheap there compared to the Chesapeake. Of course we had to get my MIL to ship us some Old Bay - all they had there on the Gulf was Crab Boil or Shrimp Boil. Yuk. There is a blue crab drought in the Chesapeake this year - it isn't always like this. We are paying about $30 a dozen for cooked hard crabs here close to the source, and it's much more up in Baltimore. grandma Rosalie |
Was Corned beef hash -Now crabs
Oh, you can have it. Just be prepared to pay and don't expect the crabs
to be Bay native. Joe Wood Keith wrote: Hmmmm... I'm guessing we won't be having the big crab dinner at Trawlerfest, Solomons MD in a couple of weeks then... |
Corned beef hash - A provisioning question
On Sun, 7 Sep 2003 20:41:32 -0700, Jim Richardson
wrote: Once traded a locker full of F106 nosegear hydraulic parts to the Cal ANG for more beer and liquor that the whole ECM shop could dring in a *Very* long weekend. The locker had been sitting in the hanger, locked, for so long, that no-one knew what was in it. Left overs from when the base flew F106's, *20* years before. I used to be the Electronics Department Head of Sumter Area Technical College in Sumter, SC, home of Shaw AFB. In the yard of the school we had a couple of Shaw's old recon aircraft on nice display stands from the air base. They really dressed up the place and showed our partnership with SAFB. About twice a month, give or take a week, a dark blue USAF stepvan from this shop or that shop would show up at the display. Men in working uniform would get out and put ladders up to the hatches on the planes and went inside. They'd come out with equipment, wiring harnesses, instruments, and other important looking pieces-parts....I suppose to keep online Air Force planes up and running.... Kinda scary for those of us living across the street from the air base runway.....(c; Before the school needed the property to build more bureaucracy and gave the planes back, they were mostly stripped out inside..... Larry Extremely intelligent life must exist in the universe. You can tell because they never tried to contact us. |
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