On Tue, 23 Mar 2010 07:04:59 -0700, "Brian Christiansen"
> wrote:

>
>"J. Clarke" > wrote in message
...
>
>> Dunno about where you are but in the US corned beef hash is standard diner
>> fare and also is in cans in just about every supermarket in the country.
>> It is difficult to imagine an a American who is unfamiliar with it. Thus
>> one presumes that if he was "less than impressed" it was not with the
>> class of corned beef hash as a whole, but with his particular
>> implementation of it.
>>
>> It is also quite possible that like many of us he grew up with the canned
>> product being a regular part of his diet and thus anything other would
>> seem different and possibly disappointing.
>
>I am in Tucson, AZ, and grew up in New Mexico, and I know perfectly well
>what corned beef hash is, and that it is available pre-made. All of that
>is irrelevent to the fact that he was "less than impressed" with what he
>made. Why should he make something that he is "less than impressed with,"
>especially if he does not have the correct ingredient to begin with. He
>never said one word about if he was "less than impressed" with corned beef
>hash or simply with what he made, but if it was what he made, wouldn't he be
>asking for a better recipe.

You're tiffing about nothing. J. Clark is correct that I grew up on
the canned stuff and I've also had it in restaurants. I've liked both
but the stuff from the corner greek diner's is always better. I have
made CBH with canned hormel CB and it was ok but that's hardly cooking
and I can't stand the dog food smell it has until it's cooked. I
didn't ask for a recipe because it doesn't seem you need much but aem
gave me some very useful tips that turned out successful. All I
wanted to know is it the deli meat would work. As Pete C. stated it
worked but the texture was different. It was mostly an experiment and
the CB didn't end up going in the garbage. Now I can't wait to do a
corned beef and make the real thing.

Lou