I sorta figured that out. Either the light or some other colour shift. I went to the local truck-em-up restaurant last night for their regular Wednesday special of corned beef w/boiled tatties and carrots - hold the (really nasty over-cooked to death) cabbage. Way more than I should be eating that late - but, slathered with some potent hoss raditch, butter on the tatties and S&P over all - it was right tasty.
Especially preceeded by a bowl of chicken dumpling soup. Those Greeks who run the place do some awesome chicken soups -- but, strangely no avgolemono soup.
Was there any different taste at all? Texture to the cooked and cooled meat?
ReplyDeleteThere wasn't any difference at all - i couldn't tell it from "unexpired" corned beef.
ReplyDeleteMmmm, corned beef. I'm going to breakfast this weekend with my SIL that makes its own homemade corned-beef hash. Delicious.
ReplyDeleteThe fact that it's clearly purple didn't give you any pause?
ReplyDeleteI've never seen corned beef come up that shade of PURPLE though.
ReplyDeleteI think the purple color is the fault of the crappy lighting in my kitchen when I took the picture.
ReplyDeleteIt was the same color as any other commercial corned beef.
I sorta figured that out. Either the light or some other colour shift. I went to the local truck-em-up restaurant last night for their regular Wednesday special of corned beef w/boiled tatties and carrots - hold the (really nasty over-cooked to death) cabbage. Way more than I should be eating that late - but, slathered with some potent hoss raditch, butter on the tatties and S&P over all - it was right tasty.
ReplyDeleteEspecially preceeded by a bowl of chicken dumpling soup. Those Greeks who run the place do some awesome chicken soups -- but, strangely no avgolemono soup.