I was expecting you to say you hated those key opening cans as well. I hate both those and ring pull cans. I often mess up both types and have at times ended up opening corned beef with a can opener, as well as ring pull cans. I've even snapped the ring pull off drink cans sometimes .... these things hate me 😂
Oh hey, "pickled mutton"! I used to have this (the non-canned type, fresh from our farm) as a kid. Growing up without a lot of money on a sheep farm means you get a lot of odd not-beef style things involving various sheep. Mutton, typically 4-tooth and older, is usually pretty tough, pickling it in brine lets the salt tenderize the meat before it's cooked. Of course, not good if you are on a low-sodium diet.
@@fandangobrandango7864 That's not true. Pickling is simply the process of preserving or extending the shelf life of food by either fermentation in brine _or_ immersion in vinegar. In fact our English word 'pickle' comes from the Dutch word _pekel_ which means salt brine. So @Darthane is correct; you absolutely can pickle mutton in brine! (It would be so easy to be unkind and re-post a comment I read elsewhere very recently: _"There’s a thing called google that will help you learn things outside of your bubble, it’ll make you look less arrogant."_ But that feels unnecessary, somehow, so I won't...)
@@rundattmedia2106 It's not "wrong". Everything I read on Google says "no longer necessary". I was taught that this was correct when I was taught to type, as it actually was expected. So, I still do it. I have actually picked lead type and the the space at the end of a sentence was not a single space, but an "em" space, which in reality was more like a "space and 3/4".
@@rundattmedia2106 Its was the late 1980s, not the 1950's. I have viewed said toxic video, and that needs to be beaten about the head and shoulders with a wet newspaper. The thought of "morally wrong" spacing is imbecilic. The double space distinguishes, at a glance, where one could take a breath when read aloud for example. I should also state, while you're being triggered by my double spacing, that I also use and will continue to use the "Oxford comma". So take that, that, and that.
Corned beef has gone up to stupid prices for even tiny tins these days, I remember making hash was a cheap meal, I'd like to try this though not usually a fan of mutton
Atomic shrimp might dislike pull top cans, but the cans you open with a key has a special horror to me. While opening one of these cans I managed to slice my thumb deeply into the meat. Soaked a bath towel with blood before I got it to stop bleeding. Was getting dizzy from loss of blood. It was very frightening because I had no way to get to a doctor at the time and no phone. So now, every time I go to open one I remember that. I believe that if it had not been winter and if I had been able to keep the house warmer, the contents of the can would not have stuck to the can. Trying to pull off the top of the can that was stuck is what ended up slicing me when it finally gave way. It gives me the cringes just thinking about it.
I bet your the only person in the world to do this haha and who goes the doctor for a cut thumb? He would've laughed u out of the place. I sliced the top of my finger almost clean off (not with a can) and i could see the bone. Washed the blood and bandaged it then got back to work. Was in agony but no way I'm going to hospital for that. Be a man
@@jameshindle784 not that it is any of you macho know it all business, but the bleeding worried me more that the stupid cut that had sliced through meat and veins. At the time I was in technical college and it was exam time which gave me huge headaches. I had been taking a lot of aspirin and that was what I was worried about. I'm sure you know how aspirin thins your blood and keeps it from coagulating. And I had been taking it every day for headaches. My blood was not clotting. Not one bit. After two and a half hours it was still flowing with no stopping. Like a hemophiliac. If I had not remembered something I read in a medical magazine about something doctors found could stop you from hemorrhaging to death I could have been in trouble. Glad you survived your little cut. And you actually survived it. But you had to stop and wash and bandaged it? wow. While working construction, through some idiot's incompetence my leg got sliced with multiple gashes from my knee to my ankle. I did not stop work. I continued until I finished then asked my boss if it was ok to tend to it. He looked odd but it was fine with him. It took a couple of months to heal since it looked rather shredded. But I didn't go to the doctor because I could not afford one. It only bled normal so no need for stitches. I knew the doc wouldn't stitch it anyway because of all the sand and dirt deeply embedded in the cuts. It hurt like hell every step I took but I was back at work the next day. The idiot that got me hurt got a splinter in his hand and told the boss he couldn't use his hand. He got fired. He tried to get me to quit (he got me hired on that job so he thought he owned me , I guess. He acted like it). The whole crew had to chase him off with threats of beating his ass until he left. I worked with a good crew of people. Treated me just any other good worker.
I'm always shocked and confused how cheap food is in the UK. A tin of corned beef here is at least 5$ up to 9$ depending. Good luck finding mutton anywhere. Your 1£ challenges would be closer to 5$ for equivalent items.
1866 J. Osterhoudt I suspect in the US, he patented this key system. It wass fairly common but less and less. Some sardine cans and luncheon meats mostly. Spam cans used to be opened like this. www.flickr.com/photos/ceedubb/5992086173
I'm gonna keep an eye out for a can. Did you try it hot? I love a hot corned beef sarnie, especialy with bacon. However I love it cold too. pork pies are nice warmed up aswell.
OK, I just tried the remaining bit fried in a sandwich and the warmth brought out the distinctive lamb/mutton flavour a bit more, but gosh, a lot of fat rendered out of it as it cooked. I don't think I really wanted to know just quite how greasy this stuff is
@AtomicShrimp Whoops. I meant 'what are your thoughts on corned beef'. Not to worry though, i'm now fully invested in the hotdog comparison video. I'm only a couple minutes in, but have been buying the Herta vac-packed ones for years. They taste phenomenal to me!
Glad to hear your thoughts. Just tried it for the first time this morning. I behold the idea that it is generally considered a poor quality meat product, and as such i steered clear. But i tried it this morning in a stew type meal, and it wasnt half as bad as i had imagined. Thanks for your thoughts.@AtomicShrimp
i hate these key styled cans! also what i do when cooking is to stuff the corned meat into a microwave safe bowl, soak it with already boiled water then let it spin for say 8-10 mins? that would let the salt to seep out of the meat a bit...
I do have to admit one thing about halal, since I'm no butcher (still I'd love to go learn it in the old school school of butchery in UK) that they have a wicked tasty beef bacon :P
It's gone up to £3.69 now... ATOMICSHRIMP still gets 20% off, of course I had to buy extra stuff to make P+P worthwhile... I needed star anise, but still shaking my fist @ AtomicShrimp for making me spend £20!
@@fandangobrandango7864 I agree with you, Fandango. But there again, there are be a lot of dickheads in the world of social media all round the world too!!
Thank you for the Princess Bride quote.
I'm a big fan, but then you dropped the Princess Bride reference...I shall build a shrine to your name.
No one else cought that
I came to the comments to see if anyone else noticed. My literal favourite movie of all time.
Same.
Yeah I was expecting the comments to be full of Princes Bride fans and was getting increasingly worried.
This is amazing when fried with onion and potatoes With roti ..
Yes! Fiji 🇫🇯
Ah! I know what roti is :)
Yeh should fry it up man
Are u from Trinidad or anywhere on the Caribbean?
You guyanese
Weird reference for a can! Princess Bride! Nice one!! MLT
I used to love opening the 'Ye Olde Oak Ham ' tin for my Mum when i was a kid with the key.👍😊👍❤
Remember the tasty salty Jelly bits inside
I was expecting you to say you hated those key opening cans as well. I hate both those and ring pull cans. I often mess up both types and have at times ended up opening corned beef with a can opener, as well as ring pull cans. I've even snapped the ring pull off drink cans sometimes .... these things hate me 😂
I *love* lamb, and even goat. This sounds fantastic, to me and I hope to get my hands on some!
Oh hey, "pickled mutton"! I used to have this (the non-canned type, fresh from our farm) as a kid. Growing up without a lot of money on a sheep farm means you get a lot of odd not-beef style things involving various sheep.
Mutton, typically 4-tooth and older, is usually pretty tough, pickling it in brine lets the salt tenderize the meat before it's cooked. Of course, not good if you are on a low-sodium diet.
This isn’t pickled though, pickled would use vinegar.
@@fandangobrandango7864 That's not true. Pickling is simply the process of preserving or extending the shelf life of food by either fermentation in brine _or_ immersion in vinegar. In fact our English word 'pickle' comes from the Dutch word _pekel_ which means salt brine. So @Darthane is correct; you absolutely can pickle mutton in brine!
(It would be so easy to be unkind and re-post a comment I read elsewhere very recently: _"There’s a thing called google that will help you learn things outside of your bubble, it’ll make you look less arrogant."_ But that feels unnecessary, somehow, so I won't...)
@@221b-Maker-Street its somehow far ruder to say "I won't say this" while quoting the phrase you're ostensibly avoiding verbatim.
@@rundattmedia2106 It's not "wrong". Everything I read on Google says "no longer necessary". I was taught that this was correct when I was taught to type, as it actually was expected. So, I still do it.
I have actually picked lead type and the the space at the end of a sentence was not a single space, but an "em" space, which in reality was more like a "space and 3/4".
@@rundattmedia2106 Its was the late 1980s, not the 1950's. I have viewed said toxic video, and that needs to be beaten about the head and shoulders with a wet newspaper. The thought of "morally wrong" spacing is imbecilic.
The double space distinguishes, at a glance, where one could take a breath when read aloud for example.
I should also state, while you're being triggered by my double spacing, that I also use and will continue to use the "Oxford comma". So take that, that, and that.
I was surprised to find out that the word "corned" refers to salt. The meat is treated with large-grained rock salt, also called "corns" of salt.
My mother told me that they had a thing durning the war in ireland, called makon (corned mutton )
Corned beef has gone up to stupid prices for even tiny tins these days, I remember making hash was a cheap meal, I'd like to try this though not usually a fan of mutton
Its good after you fry it or cook it someway, best with bread & sauce imo
making hash is hard work though, can essentially take months
I remember as a kid in the 1960s being sent to the grocer for a 1/4 lb of corned mutton. It was cheaper than corned beef then.
Am I weird too then?...I love a can with a key
Very well reviewed and presented.
A very beloved Shrimp indeed ;)
Atomic shrimp might dislike pull top cans, but the cans you open with a key has a special horror to me. While opening one of these cans I managed to slice my thumb deeply into the meat. Soaked a bath towel with blood before I got it to stop bleeding. Was getting dizzy from loss of blood. It was very frightening because I had no way to get to a doctor at the time and no phone. So now, every time I go to open one I remember that. I believe that if it had not been winter and if I had been able to keep the house warmer, the contents of the can would not have stuck to the can. Trying to pull off the top of the can that was stuck is what ended up slicing me when it finally gave way. It gives me the cringes just thinking about it.
I bet your the only person in the world to do this haha and who goes the doctor for a cut thumb? He would've laughed u out of the place. I sliced the top of my finger almost clean off (not with a can) and i could see the bone. Washed the blood and bandaged it then got back to work. Was in agony but no way I'm going to hospital for that. Be a man
@@jameshindle784 not that it is any of you macho know it all business, but the bleeding worried me more that the stupid cut that had sliced through meat and veins. At the time I was in technical college and it was exam time which gave me huge headaches. I had been taking a lot of aspirin and that was what I was worried about. I'm sure you know how aspirin thins your blood and keeps it from coagulating. And I had been taking it every day for headaches. My blood was not clotting. Not one bit. After two and a half hours it was still flowing with no stopping. Like a hemophiliac. If I had not remembered something I read in a medical magazine about something doctors found could stop you from hemorrhaging to death I could have been in trouble. Glad you survived your little cut. And you actually survived it. But you had to stop and wash and bandaged it? wow. While working construction, through some idiot's incompetence my leg got sliced with multiple gashes from my knee to my ankle. I did not stop work. I continued until I finished then asked my boss if it was ok to tend to it. He looked odd but it was fine with him. It took a couple of months to heal since it looked rather shredded. But I didn't go to the doctor because I could not afford one. It only bled normal so no need for stitches. I knew the doc wouldn't stitch it anyway because of all the sand and dirt deeply embedded in the cuts. It hurt like hell every step I took but I was back at work the next day. The idiot that got me hurt got a splinter in his hand and told the boss he couldn't use his hand. He got fired. He tried to get me to quit (he got me hired on that job so he thought he owned me , I guess. He acted like it). The whole crew had to chase him off with threats of beating his ass until he left. I worked with a good crew of people. Treated me just any other good worker.
@@jameshindle784 what the hell
Key cans have exerted an uncanny facination on me since forever.
Me, too, but I've never gotten to try opening one myself.
Straight out of Princess Bride. Where the mutton is nice and lean!
LoL!!!
Just ordered 3 cans. Sounds delicious.
I'm always shocked and confused how cheap food is in the UK. A tin of corned beef here is at least 5$ up to 9$ depending. Good luck finding mutton anywhere. Your 1£ challenges would be closer to 5$ for equivalent items.
I've never seen a can like that but I love it! I'll definitely be keeping an eye out for one in future!
1866 J. Osterhoudt I suspect in the US, he patented this key system. It wass fairly common but less and less. Some sardine cans and luncheon meats mostly. Spam cans used to be opened like this. www.flickr.com/photos/ceedubb/5992086173
I'm gonna keep an eye out for a can. Did you try it hot? I love a hot corned beef sarnie, especialy with bacon. However I love it cold too. pork pies are nice warmed up aswell.
Sirus I haven't tried it hot yet, but I have half of it left in the fridge. I bet it will be good
OK, I just tried the remaining bit fried in a sandwich and the warmth brought out the distinctive lamb/mutton flavour a bit more, but gosh, a lot of fat rendered out of it as it cooked. I don't think I really wanted to know just quite how greasy this stuff is
I'm a huge corned beef fan but sheep is my favourite eating... Why isn't this stuff for sale everywhere? 🤯🤯
This product is what largely replaced corn beef in the UK during the Falklands war because most corn beef was made with Argentinian beef.
Holy heck I've never known how to open a keyed can until now
An entire world has been opened to me.
"welcome back to wet stuff in a can" says the subtitles 😆
haha ... that slogan almost killed me! :D
What's thje "tropical" bit all about I wonder? does they do any other "corned" animals?
tried it too... love it
Non-SPAM luncheon meat is still opened with a key.
I've had this, it's pretty good
The sound and video is out of sink around removing the label, viewed on firefox, cheers
Can't reproduce the problem here. I think it must be at your end.
@@AtomicShrimp Yes, different computer and all is fine, strange, still on firefox, cheers
I hope I can find this in my area.
A like and +1 for the Billy Crystal/Princess Bride reference!!
I can't believe you went to Portswood and didn't pop into Clowns for a Jesticle :')
"They're so perky, I love that."
So, it's like canned haggis?
Not really. It's like corned beef. Haggis is more like a sort of sausage
Best one is Globe brand from Australia
I love key cans to 🤗
My Cat Tiddles would run out the door screaming if I gave her this ..................
1:48 This "Corned Mutton" is opened in a "Corned Beef" way
I bet that would taste better if you fried it up just enough to brown it.
What do you know about corned beef?
What do you want to know?
@AtomicShrimp Whoops. I meant 'what are your thoughts on corned beef'. Not to worry though, i'm now fully invested in the hotdog comparison video.
I'm only a couple minutes in, but have been buying the Herta vac-packed ones for years. They taste phenomenal to me!
I don't eat corned beef all that often, but it's nice enough
Glad to hear your thoughts.
Just tried it for the first time this morning. I behold the idea that it is generally considered a poor quality meat product, and as such i steered clear.
But i tried it this morning in a stew type meal, and it wasnt half as bad as i had imagined.
Thanks for your thoughts.@AtomicShrimp
i could smell it threw the screen lol
Nice.
This is making me hungry but you are braver than I am so I'll just have the bread! ❤
Lynda,Id rather eat the can.
reculvertowers hahaha OK!!!! :)
That looks more edible than corned beef with visible bits of artery :(
i hate these key styled cans! also what i do when cooking is to stuff the corned meat into a microwave safe bowl, soak it with already boiled water then let it spin for say 8-10 mins? that would let the salt to seep out of the meat a bit...
Personally I avoid halal as I just don't agree with the slaughter methods.
I do have to admit one thing about halal, since I'm no butcher (still I'd love to go learn it in the old school school of butchery in UK) that they have a wicked tasty beef bacon :P
Halal is a superb method and you should try study it further
@@queeniemars159 It is archaic
What slaughter method is good? You chopping the head at some point lol
@@jamesgand828 Killing instantly by electric shock rather than by slitting the throat
hamb
Tropical sun are screwing up Caribbean food reputation. This is not a Jamaican company.
1996 UK founded company, food import now food processors. Multi-national.
So untrue
It's gone up to £3.69 now... ATOMICSHRIMP still gets 20% off, of course I had to buy extra stuff to make P+P worthwhile... I needed star anise, but still shaking my fist @ AtomicShrimp for making me spend £20!
Have you bobbed round to the ethic shop near you. It’s usually cheaper there
Interesting but halal, its a no for me
2,345th view!
69th like!
Fun!
#NerdLifeStats
:D Perfect
stats where
wait there's halal stuff too? didn't think companies would be catering for muslims too
It exists if you know where to look. Whilst researching hot dogs for an upcoming video, I found a whole section of Halal sausages
@@AtomicShrimp Bacon, they have scary good beef bacon :D
l0st 5oul you can put anything on a label as long as you don’t get caught
Why wouldn’t they cater to Muslims? You do realise Muslims are in pretty much every country in the world right? Dick head
@@fandangobrandango7864 I agree with you, Fandango. But there again, there are be a lot of dickheads in the world of social media all round the world too!!
More like, weird UA-camr on UA-cam