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Cook or toss?

paqman
paqman Posts: 4,960
in EggHead Forum


Purchased this in the early days of the pandemic before the border was closed.  This is my last one and it will be game over for corned beef until the border opens again... maybe one day.

I know what I will be doing with it but I am curious, what would you do?

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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Comments

  • CTMike
    CTMike Posts: 3,725
    Was it frozen or wet aging this entire time? If wet aging I’d give it the sniff test. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • paqman
    paqman Posts: 4,960
    CTMike said:
    Was it frozen or wet aging this entire time? If wet aging I’d give it the sniff test. 
    Wet aging, it barely stinks after rinsing it 😂

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • CTMike
    CTMike Posts: 3,725
    edited November 2020
    paqman said:
    CTMike said:
    Was it frozen or wet aging this entire time? If wet aging I’d give it the sniff test. 
    Wet aging, it barely stinks after rinsing it 😂
    If it still stinks I’d toss it - not worth the risk. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Photo Egg
    Photo Egg Posts: 12,137
    The cryo still looks tight and not bloated.
    I would eat it.
    Thank you,
    Darian

    Galveston Texas
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  • GrateEggspectations
    GrateEggspectations Posts: 11,990
    paqman said:


    Be sure to share the pics from the hospital as well! 😉😉

    Actually looks pretty good. Love the pairing with cheese curds. Someone has been cross border shopping in Ogdensburg!!

    Nice Miyabi!
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  • paqman
    paqman Posts: 4,960
    CTMike said:
    paqman said:
    CTMike said:
    Was it frozen or wet aging this entire time? If wet aging I’d give it the sniff test. 
    Wet aging, it barely stinks after rinsing it 😂
    If it still stinks I’d toss it - not worth the risk. 
    It smelled like when you walk into Schwartz’s kitchen, that was a good kind of stink.  Stink = flavor, think stinky cheese 🤣😂

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,960
    Photo Egg said:
    The cryo still looks tight and not bloated.
    I would eat it.
    It was nice and tight

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,960
    GrateEggspectations said:
    paqman said:


    Be sure to share the pics from the hospital as well! 😉😉

    Actually looks pretty good. Love the pairing with cheese curds. Someone has been cross border shopping in Ogdensburg!!

    Nice Miyabi!
    You have no idea how I miss going shopping in Ogdensburg/Syracuse, we used to go at least every other month.  I also miss taking vacations in the south.  If I wasn’t so chicken ****, I would book a flight to Cuba right now 😂. I hate hospitals, hopefully I don’t end up there after tonight’s meal 😳

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lkapigian
    lkapigian Posts: 11,568
    edited November 2020
    That salt has it pretty pickled
    Visalia, Ca @lkapigian
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  • paqman
    paqman Posts: 4,960
    edited November 2020
    lkapigian said:
    That salt has it pretty pickled
    oh yes, so much salt in there, there is no way this thing could have gone bad 🤞. I wonder how long I could have kept it 🤔

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lkapigian
    lkapigian Posts: 11,568
    paqman said:
    lkapigian said:
    That salt has it pretty pickled
    oh yes, so much salt in there, there is no way this thing could have gone bad 🤞. I wonder how long ai could have kept it 🤔
    I have a Dodger Dog in the fridge I take a bite of every World Series , dry but preserved 
    Visalia, Ca @lkapigian
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  • paqman
    paqman Posts: 4,960
    lkapigian said:
    paqman said:
    lkapigian said:
    That salt has it pretty pickled
    oh yes, so much salt in there, there is no way this thing could have gone bad 🤞. I wonder how long ai could have kept it 🤔
    I have a Dodger Dog in the fridge I take a bite of every World Series , dry but preserved 
    😂🤣😂

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrateEggspectations
    GrateEggspectations Posts: 11,990
    paqman said:
    GrateEggspectations said:
    paqman said:


    Be sure to share the pics from the hospital as well! 😉😉

    Actually looks pretty good. Love the pairing with cheese curds. Someone has been cross border shopping in Ogdensburg!!

    Nice Miyabi!
    You have no idea how I miss going shopping in Ogdensburg/Syracuse, we used to go at least every other month.  I also miss taking vacations in the south.  If I wasn’t so chicken ****, I would book a flight to Cuba right now 😂. I hate hospitals, hopefully I don’t end up there after tonight’s meal 😳
    We never did too many trips to Ogdensburg or to Syracuse. The last few times I was in Syracuse, the deals just weren’t what they used to be. Also, my last trip to Syracuse was marred by an emergency $1200 tow and fuel pump repair on a Mustang I was literally just on the cusp of selling. My most recent U.S. meat score was bringing back about 40lbs of brisket and pork butts from a Costco in Buffalo. 🙃

    Yes, we also find the lack of travel hard. We had taken some great trips over the last few years and really miss that. Can’t complain about the savings though. 

    Hope that you are still healthy!
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  • PigBeanUs
    PigBeanUs Posts: 932
    The answer is in your question: “corned” beef. 

    Ikapagian answered it, so I gut nothing to add. 

    It just reminded me of a woman I know who throws out food after an arbitrary line in the sand of three days in the refrigerator. I asked her “what about prosciutto?”

    she said “especially cold cuts”

    Setting aside the question of whether prosciutto is a cold cut, I said “so this salty ham is hanging at room temperature for a couple years, drying out and aging. It’s hanging around the deli counter for a week or so. Then you have the deli guy give you a quarter pound of it, and two days later, in your refrigerator it goes bad?”

    She said “yes”

    See, she likes eating prosciutto. But it seems she doesn’t know why prosciutto exists in the first place. 
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  • Canugghead
    Canugghead Posts: 13,983
    edited November 2020
    I would’ve said toss if I’m within tossing distance  :)
    canuckland
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  • PigBeanUs
    PigBeanUs Posts: 932
    It’s cured for crissake. 

    When does salt go bad? My table salt has been out for a week. Is it safe to eat?
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  • Canugghead
    Canugghead Posts: 13,983
    PigBeanUs said:
    It’s cured for crissake. 

    When does salt go bad? My table salt has been out for a week. Is it safe to eat?
    If this was directed at me I edited to clarify...by close I meant if I’m close enough to catch the toss   =)
    canuckland
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  • paqman
    paqman Posts: 4,960
    I’m still alive 24 hours later 👍👍✌️

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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