WHY?

[Kapitan]

why do they make corned beef tins so awkward to open with that flaming little key

went to have a midnight snak and find im wrestling with a tin at 0100 in the morning talk about stupid or what.

in the end i used a fork which ive had to throw away due to the fact its so miss shapen and the tin is bukled but only half open

i managed to get some meat out of it but i surrenderd after 15 mins

[TLAM Strike]

My advice is:
“If you can’t see to it, C-4 it!” :P

[bradclark1]

If you got Spam you wouldn't have had that problem. Spam comes with a pull ring top. Did away with the keys a long time ago. Isn't America great?

[Iceman]

I used to carry around one of these a friend gave me yrs ago...used it many many times...Holy Crap!...just looked on my keychain I still have it lol....makes a good flathead screwdriver too.

http://www.georgia-outfitters.com/images/p38add.jpg =P38

[The Avon Lady]

I used to carry around one of these a friend gave me yrs ago...used it many many times...Holy Crap!...just looked on my keychain I still have it lol....makes a good flathead screwdriver too.

http://www.georgia-outfitters.com/images/p38add.jpg =P38
I bet you have a wooden leg.

[TLAM Strike]

Yea I've used those to open cans of soup, works great. Sometimes the simplest thing is the right thing.

[Bellman]

Colonel Blimp: Gad Sir whats wrong with modern youth ?

If my lads had whinged like this in the trenches, I'd have had em shot. We used bayonets to open our tins of bully beef
and the Highlanders bit 'em open. Bagh!! Humbug !! :damn: :arrgh!: :hulk:

[Pigfish]

If you got Spam you wouldn't have had that problem. Spam comes with a pull ring top. Did away with the keys a long time ago. Isn't America great?

:rotfl: What a topic. :rotfl:

Anyway I disagree. As a long term Spam or KliK specialist I find the key the best way to go. Even with 1/4 of the loaf exposed (key) its hard enough to get out. The pull ring 'pop top' makes it even harder. The bugger stick like glue.

I kid you not, tonight my supper is some leftover Spam with Kraft Dinner. With mega, mega ketchup. Spam, ketchup and Kraft Dinner go hand in hand. Mmmmm. :yep:

Some Spam advice:

Fried Spam sucks and it brings out the grease. To be appreciated it should be eaten raw.

If your Spam has been stored upright turn it over and let it sit a while. When you turn it over and open it with the key very little knife action should be required. I usually scrape of any visible fat first.

Spam should not be eaten room temperature. Always cold.

Wrap your leftover Spam in Saran wrap, keep it refrigerated and it will last months

*I keep saying Spam here for simplicity but KliK rules in the processed mechanically deboned pork/fat world for sure.*

My advice from 35+ years of eating the stuff. :oops: IMHO.

:rotfl: :rotfl:

What a topic....

[The Avon Lady]

I kid you not, tonight my supper is some leftover Spam with Kraft Dinner. With mega, mega ketchup. Spam, ketchup and Kraft Dinner go hand in hand. Mmmmm. :yep:
You need to get married. :yep:

And if you are married........................................... . :doh: :doh:

[Pigfish]

You need to get married. :yep:

:cool: Is that an offer?

An internet marrage based on Spam. We would make the papers. Or at least Subsim news. :roll: :-j

[The Avon Lady]

You need to get married. :yep:
:cool: Is that an offer?
Maybe, if you support my husband and children.

And SPAM isn't kosher, so that'll have to go.

[TLAM Strike]

You need to get married. :yep:

:cool: Is that an offer? Sorry Pigfish I don't think she's allowed to have anything to do with pork. Plus I don't think there’s a state in the union (or county in the world for that matter) that recognizes the union of Swine and Woman. :-j

[Pigfish]

You need to get married. :yep:
:cool: Is that an offer?
Maybe, if you support my husband and children.

And SPAM isn't kosher, so that'll have to go.

Thats too bad. It would be hard, but the Spam I could give up. But I certainly do not need a husband and my holiday experiences with my nephews and niece is all I can handle. Sorry. :-j

And I just learned something I think. My knowledge of "kosher" is near nil. But I am surprised. Jewish do not eat pork at all?

[The Avon Lady]

But I am surprised. Jewish do not eat pork at all?
Read The FAQ (http://www.cyber-kitchen.com/rfcj/kosherfaq.htm).

[Pigfish]

Damn your good at those quick links.

Just scanned through the link and if Im reading right you cant enjoy lobster with garlic butter? :o Or good old New England clam chowder? :o Or pan fried trout? :o Geez you are missing out. :-j

I always thougt eating kosher was only for certain times of the year. :88) Holidays etc.

I think my aithistic ignorance might be showing a bit here. :yep:

Nice link. :yep:

[The Avon Lady]

Just scanned through the link and if Im reading right you cant enjoy lobster with garlic butter?
The garlic butter? Yes. The lobster? No.
Or good old New England clam chowder?
No. Not even Old England clam chowder.
Or pan fried trout?
Trout is kosher and is a family dinner favorite.
Geez you are missing out.
Yep, at least my taste buds.
I always thougt eating kosher was only for certain times of the year. :88) Holidays etc.
Nope. 24 x 7 x 354.

That's not a typo. Again, read the FAQ (http://en.wikipedia.org/wiki/Hebrew_calendar).
I think my aithistic ignorance might be showing a bit here.
Live and learn. Knowledge is a good thing.

[Pigfish]

And Im learning. :cool:

About trout-its a favorite of mine as I live near and in the Canadian Rockies. Ive caught and pan fried many. Im privvy to probally the best trout you can ever eat. But we Canadians consider them a scaleless fish. That is we eat them skin on, most of us.

Hard to remove scales from a trout unless its a real big lakie. Even then its just the big scales being removed.

My question is what kind of trout are you eating? Are there trout in Israel?

This all started with Spam... :rotfl:

[The Avon Lady]

But we Canadians consider them a scaleless fish. That is we eat them skin on, most of us.
Yuk! Without scaling?! :dead:

Lumberjacks most probably eat logs for breakfast up there, I suppose.
My question is what kind of trout are you eating? Are there trout in Israel?
Fish pond farms. Pink trout's my favorite.

[TLAM Strike]

Yikes you leave people in the desert for a few thousand years and look what ideas they come up with! :lol: Seriously I would have thought that a people who had been so persecuted and nomadic would have decided to make do with whatever they could find. But hay if you’re people can go through all that and still live by all those rules more power too you. :up:

… but you are missing out on baked Ziti with mozzarella cheese and meat sauce or a pizza with five cheeses (Mozzarella, Chedder, Parmesan, Romano, and Ricotta cheeses), sausage, pepperoni, ham, bacon, and just a sprinkle of Garlic.


.......... Mmmmmmmmm baked ziti and pizza....... >drools<

Darn this thread is making me hungry! :roll:

[sonar732]

Everyone break into the Monte Python Spam song...


SPAM, SPAM, SPAM.... :rotfl: :rotfl: :rock: :rock:

[The Avon Lady]

This all started with Spam...
What's the matter? :-?

Ain't I a good spammer? :shifty:

[gdogghenrikson]

*Hopes Kapitain will share some corned beef with him*

[TLAM Strike]

Everyone break into the Monte Python Spam song... NO!


Lumberjacks most probably eat logs for breakfast up there, I suppose.

I'm a lumberjack, and I'm okay,
I sleep all night and I work all day.

:D

[Pigfish]

Wow. You obviously know nothing about trout. :smug:

What the heck is a "pink trout?" Ive enjoyed pink salmon but never heard of a "pink trout." And trout ponds- :nope:

Bull trout, dolly vardens, rainbows, brown and cut-throats yes-but never heard of a "pink trout."

Personally, and I speak for many, the best trout is a pan fry size. Say 12-14 inches. Their scales are so small it really just looks and feels like skin. A huge part of the flavor when cooked. Only a very large and pretty old lake trout might have a few scales large enough to maybe scrape off. Many a fisherman enjoys catching the 'big one' but the smaller ones are tastier. The only way to truly scale a trout is to skin it. I will skin my trout if I'm going to steam them and use a dill or moral sauce. But steaming is best left for salmon- I hate to waste good trout.

And as TLAM said I'm surprised that Israel, a coastal nation, and given your 'survival history' wouldn't reap the oceans for all they could get. Its all food after all.

TLAM whats a Zini?

And Avon we dont eat logs anymore here in Canada. Not since we got cornflakes a few years back. Plus we have learned they are worth $$. And still waiting for that automobile thingy so I can dump the snowshoes. :-j

Now we chop all the trees down and send them to the states or Asia in the name of profit. Very sad. :cry:

Also where I live stocked fish ponds have become popular due to population growth and access but nobody eats them. They taste muddy and just not kosher. :-j

Avon Lady being linkmiester post a pic of what you are calling a "pink trout" if possable. Im curious what you are calling trout.

:D

[TLAM Strike]

TLAM whats a Zini? Doh I misspelled it. It should be 'Ziti', don't worry this isn't the first time I've butchered the Italian Language. :damn:

Or maybe I misspelled it because of all my hic friends’ pronunciation of it. :lol:

Ziti are macaroni tubes sized smaller than rigatoni but larger than mezzani. The addition of the word Rigati (eg ziti rigati) denotes lines or ridges on the pasta's surface.

[Kapitan]

hehe what a topic what have i created :D

[The Avon Lady]

Wow. You obviously know nothing about trout. :smug:
Wrong!
What the heck is a "pink trout?" Ive enjoyed pink salmon but never heard of a "pink trout."
Example (http://www.dinon.com/asp/prodotto.asp?id=13&gruppo=ITTICA&sottogruppo=FILETTI).
And trout ponds
I know that and fully agree with you but Israel has no native trouts nor appropriate rivers and streams for them to thrive in.
Bull trout, dolly vardens, rainbows, brown and cut-throats yes-but never heard of a "pink trout."
Love rainbows, too. Have them on occasion on my visits to the US, though I'm sure they're farmed, too. :(

Personally, and I speak for many, the best trout is a pan fry size. Say 12-14 inches. Their scales are so small it really just looks and feels like skin. A huge part of the flavor when cooked. Only a very large and pretty old lake trout might have a few scales large enough to maybe scrape off. Many a fisherman enjoys catching the 'big one' but the smaller ones are tastier. The only way to truly scale a trout is to skin it. I will skin my trout if I'm going to steam them and use a dill or moral sauce. But steaming is best left for salmon- I hate to waste good trout.
I knew that, too. I usually broil or bake the trout. If I fry, who's gonna clean up that mess?!?!? :hulk:

And as TLAM said I'm surprised that Israel, a coastal nation, and given your 'survival history' wouldn't reap the oceans for all they could get. Its all food after all.
The Mediteranean is rather boring compared to the Atlantic, when it comes to tasty and numerous varieties of fish.
Also where I live stocked fish ponds have become popular due to population growth and access but nobody eats them. They taste muddy and just not kosher. :-j
I don't know about "muddy" but more bland would describe it.
Avon Lady being linkmiester post a pic of what you are calling a "pink trout" if possable. Im curious what you are calling trout.
See above. Believe me, they're trout all right.

[The Avon Lady]

TLAM whats a Zini? Doh I misspelled it. It should be 'Ziti', don't worry this isn't the first time I've butchered the Italian Language. :damn:

Or maybe I misspelled it because of all my hic friends’ pronunciation of it. :lol:

Ziti are macaroni tubes sized smaller than rigatoni but larger than mezzani. The addition of the word Rigati (eg ziti rigati) denotes lines or ridges on the pasta's surface.
Once in a blue moon, I buy ziti pasta.

But yes, we can't combine meat and milk together.

[Pigfish]

I dunno Avon Lady-Im too much an enthusiast to go down here without a fight. Did a quick search on google and best I can tell many parts of the world package up any type of trout (farmed) they can dredge up and call it "salmoned."

My quick search showed me cut-throats, rainbows and browns being called "salmoned." :roll: Looks good on a menu-'Salmoned trout with dill sauce' for those that dont know. Sounds to me like farmed rainbows or browns being pawned off as real trout.

Im sorry Avon but it looks to me what you call salmoned trout is the Spam of the trout world. :rotfl: :rotfl:

A real trout without the saran wrap:

http://prozny.com/_new/trout.jpg

[The Avon Lady]

I dunno Avon Lady-Im too much an enthusiast to go down here without a fight. Did a quick search on google and best I can tell many parts of the world package up any type of trout (farmed) they can dredge up and call it "salmoned."
I'm willing to bet that salmon and pink trout are one and the same.
A real trout without the saran wrap:

http://prozny.com/_new/trout.jpg
Yep. That's the little fella! :smug:

[Pigfish]

I'm willing to bet that salmon and pink trout are one and the same.

I rest my case. If you cant tell the difference between salmon and trout.... :roll:

If your ever in Western Canada (bring the family) I will treat you to a real trout dinner. Most likly a rainbow or brown... :sunny:

[The Avon Lady]

I'm willing to bet that salmon and pink trout are one and the same.
I rest my case. If you cant tell the difference between salmon and trout.... :roll:
I should have been more grammatically specific. I meant "salmon TROUT and pink trout" - not salmon!

And yes, farmed salmon comes nowhere near the taste of wild salmon, whether Alaskan or Atlantic.

If your ever in Western Canada (bring the family) I will treat you to a real trout dinner. Most likly a rainbow or brown... :sunny:
Then I'll have to bring my own pan and utensils. Those must be "kosher", too! :ping:

Expect a knock on the door at around 3AM Monday. We'll be very jetlagged and wide awake. :dead:

[Abraham]

If your ever in Western Canada (bring the family) I will treat you to a real trout dinner. Most likly a rainbow or brown... :sunny:
Is this an offer?
If so, is it only for The Avon Lady (+ family)?
If so, WHY? (My family is smaller and I am allowing you to use your own kitchen, as long as it is clean!)
:rotfl:

[The Avon Lady]

If your ever in Western Canada (bring the family) I will treat you to a real trout dinner. Most likly a rainbow or brown... :sunny:
Is this an offer?
If so, is it only for The Avon Lady (+ family)?
If so, WHY? (My family is smaller and I am allowing you to use your own kitchen, as long as it is clean!)
:rotfl:
Shhhhhhhh!!!!

You can come with us.

When he asks, I'll just point at you and say "Oh, he's adopted." :lol:

[Abraham]

If your ever in Western Canada (bring the family) I will treat you to a real trout dinner. Most likly a rainbow or brown... :sunny:
Is this an offer?
If so, is it only for The Avon Lady (+ family)?
If so, WHY? (My family is smaller and I am allowing you to use your own kitchen, as long as it is clean!)
:rotfl:
Shhhhhhhh!!!!
You can come with us.
When he asks, I'll just point at you and say "Oh, he's adopted." :lol:
Wow, great idea. I'll get on the plane during the stopover at Amsterdam Schiphol. But don't call me "Abraham", Pigfish might get suspicious...
:D



Uhm, one last question: does adoption in Israel include the ritual of circumcision?
If so I'll kindly decline the invitation to join you (in the flesh) at Pigfish's dinner party.
I'll eat in a fish restaurant in Amsterdam instead, but you'll certainly be on my mind...

[Pigfish]

OK, 3 A.M then, Monday my time. :roll:

It is though, BYOB. Goes without saying. :dead:

[Kapitan]

amazing how we go from tins to something else

[Col7777]

So back to the topic, why do they put corned beef in those type of tins anyway and not in a round tin?

[Abraham]

OK, 3 A.M then, Monday my time. :roll:
It is though, BYOB. Goes without saying. :dead:
That too short notice, Pigfish. I tried to make reservations but there are no seats available on flights from Tel Aviv to Amsterdam this weekend. I could make it alone Sunday afternoon to Ontario (if that's where you are) though and fly back on the 16th.
However, it seems much more fun to have The Avon Lady with her utensils around, probably more sparky discussions too.
By the way, do you know what the maximum number of links is that you bring through Canadian customs?

[Col7777]

So back to the topic, why do they put corned beef in those type of tins anyway and not in a round tin?

[Abraham]

Perhaps a somehow meatshaped tincan might suggest the customer that there is actual meat inside...?
:D

[bradclark1]

:rotfl: What a topic. :rotfl:

Anyway I disagree. As a long term Spam or KliK specialist I find the key the best way to go. Even with 1/4 of the loaf exposed (key) its hard enough to get out. The pull ring 'pop top' makes it even harder. The bugger stick like glue.

I kid you not, tonight my supper is some leftover Spam with Kraft Dinner. With mega, mega ketchup. Spam, ketchup and Kraft Dinner go hand in hand. Mmmmm. :yep:

Some Spam advice:

Fried Spam sucks and it brings out the grease. To be appreciated it should be eaten raw.

If your Spam has been stored upright turn it over and let it sit a while. When you turn it over and open it with the key very little knife action should be required. I usually scrape of any visible fat first.

Spam should not be eaten room temperature. Always cold.

Wrap your leftover Spam in Saran wrap, keep it refrigerated and it will last months

*I keep saying Spam here for simplicity but KliK rules in the processed mechanically deboned pork/fat world for sure.*

My advice from 35+ years of eating the stuff. :oops: IMHO.

:rotfl: :rotfl:

What a topic....
You have to know how to get the spam out of a pop top. You slide a knife up the side, give a little twist and pull. Comes right out. The key tin always comes out butchered by the time you are done.

One of the best meals on earth is fried spam with scrambled eggs and an english muffin. Umm ummm umm.

For 200 ways to eat spam go here http://www.hormel.com/advsearch_results.asp?cmd=search&index=recipes&searchmode=1&querytext=spam.

[joea]

Can any of you say "quadruple bypass"?? :-j

[Abraham]

Usually I eat food...

[Pigfish]

I could make it alone Sunday afternoon to Ontario (if that's where you are) though and fly back on the 16th.

Ontario? :rotfl: Your only about 3500 Km out. :roll:

Check out my avatar or my profile and grab an atlas. ;)

Hint-I'm posting from a town called Hinton and have mention "The Canadian Rockies." Where real trout grow.

From Ontario...sheesh. Next thing you will be calling me a Leafs fan. :-j

[Abraham]

I could make it alone Sunday afternoon to Ontario (if that's where you are) though and fly back on the 16th.

Ontario? :rotfl: Your only about 3500 Km out. :roll:

Check out my avatar or my profile and grab an atlas. ;)

Hint-I'm posting from a town called Hinton and have mention "The Canadian Rockies." Where real trout grow.

From Ontario...sheesh. Next thing you will be calling me a Leafs fan. :-jSo what then is the closest international airport that KLM flies to...?