[Sca-cooks] Weird American food?
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Jul 21 11:24:11 PDT 2008
On Jul 21, 2008, at 2:07 PM, I wrote:
> I wonder if there's been some [recent] change to the formula.
> Hormel's product is the only one I've seen in an individual slice,
> and it's pretty clearly from a formed meat product, if the photo I
> saw is remotely representative. Perfectly round, shiny-smooth around
> the edges, flecked evenly with tiny bits of either fat or gristle,
> which is what made me think of Lebanon Bologna. One web site refers
> to each slice as a little round patty, which made me think it had
> evolved into some form of sliced, lean sausage.
> Early descriptions of it that I've seen compare it to bresaeola,
> bundnerfleisch, etc., but the photo didn't look much like those.
Just a little footnote: Hormel dried Beef looks processed (i.e. flaked
and formed, beef McNuggets, dried and sliced), but Armour's packaging
clearly states that it is "ground and formed". This is probably a
recent thing, though.
So nobody has had something that was referred to as Creamed Chipped
Beef, made from Corned Beef?
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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