Things that can never be saved

[LeMontane]

Am I the only one who thinks that corn beef is just one of those delicacies that can never be saved, it does not matter how much you try to make it taste nice, it is just awful? Followed by the pointlessness that is tomatoes(boring and acidic) and oranges(hate how it explodes in the mouth and untidy to eat)?

However nice a tomato is, it still gives me eczema, same with oranges and their juice.

The secret with whole rice is to cook it to buggery, it goes white and then tastes fine.

Bloody 'ell spam

I am with you on tomatoes, acidic nastiness. Only sunblushed variety in a very nice salad are remotely justifiable. However they are crucial to some nice sauces, so it is a hatred one. In isolation, they are just gross.

However I do have a nostalgic soft spot for corned beef, on thick soft white bread, proper butter and a little salt = deliciousness.

Spam, uck, gives me flashbacks.

Corned beef really works in hash, bubble & squeak type thing with a good crust on the fried potatoes and lots of worcestershire sauce and onions.

Guiness I'll have to check which one I got when I get home, I suspect it was basmati as I can't seem to cook regular white rice without it being mush so I always get basmati and I'm sure I remember thinking I should do the same foe the brown, but I could be wrong!

I love basmati rice, the whole one is lovely too. It is more delicate than the normal brown rice though.

Tinned corned beef is the only food that makes me gip with the tiniest taste.

YABU. Corned beef hash is one of the great comfort food of all time! Needs lots of Worcestershire Sauce though.

Corned beef and pickle or corned beef and tomato on white bread (preferably cut by hand from a bloomer) is the food of the gods. Obviously real butter and none of those yellow butter impersonations. With a mug of Yorkshire tea. Bliss.

Corn beef - nice cold, nasty hot!

Corned beef is beautiful and I want to eat it now!

Tomatoes I like but am very particular about, oranges I love but am too lazy to peel. YA therefore BU.

Corn beef stew/hash is one of my faves...

I find tinned tomatoes awful. I can't for the life of me make a decent tomato sauce out of them, I tried a few times to make a healthy bolognese sauce, followed a few recipes, didn't like any of them. But that could just be my terrible cooking skills.

luckycatclover You have to use tomato puree in sauce and just a few tinned ones. I know how to make it but I don't eat it dh loves it.

Corned beef and baked beans with chips - food of the Gods!

Guiness it IS basmati brown rice...I must be cooking it wrong? How can you go wrong with rice though?! I didn't put anything in it until I noticed how gross the smell coming from it was - horribly overwhelmingly earthy. Or maybe it's a "bad batch" (or my tastebuds just don't appreciate it and brown rice just isn't for me!).

Lucky have you tried a tin of chopped tomatoes (blitzed or mashed up) with a tube of tomato puree and some basil and a little sugar? We use that for pizza sauces but it's lovely for spag bol as well.

Noodoodle How can you go wrong with rice?

Sooo many people can't cook rice!!

Really? I just put it in the pan, pour boiling water in (most of the time), let it cook... I stir it, but that's it really. Take a couple of bits out now and then to check the state of it and when it tastes nicely done, it's done. I do it that with white basmati rice, packet rices (like veg or chicken rice)... they all taste great. Except the brown one! I was trying to be healthy!

Reading this yesterday made me crave corned beef so I opened the tin lurking at the back of the cupboard. I ate a chunk straight from the tin and then had it on a white bread sandwich with brown sauce, it was lush! Weirdly my husband then came home and finished the tin off after a weird craving, maybe he is secretly Mumsneting at work! I also occasionally fancy a spam fritter like in old fashioned school dinners, haven't figured that one out yet.

The best way to cook normal (not whole) rice is to have the water come just under 2 cms above the rice in the saucepan, bring to the boil without a lid. Then turn the heat right down, stir it with a fork, afterwards, DO NOT STIR, put a tight lid on and leave it for 10 mins or so. Check it once if it's not expanded to take up the water and got little steam holes . Turn it off leave on the heat, with the top on, until it looks like what I said .

This makes lovely fluffy rice.

Oh and strangely on things that cannot be save ( and i love most food) : Cottage/Shepherd's pie is irreconcilably hateful, fennel,beef in black bean.
I used to hate apple pie ( or any cooked apples) but after having to force it down to be polite at MIL ( not actually IL yet) i discovered it is amazing. Especially Tarte Tatin which i now want .

Oh and anyone struggling with rice - Rice cookers changed my life. You know that beaut sticky white rice from the takaway? Rice cooker. God i miss living with my Chinese mate. Fried rice was on point x

I also love spam fritters... Slice spam into thickish slices, toss in seasoned flour, put in hot, dry frying pan until crust forms, turn over and cook the other side... Food of the gods - all brown and crispy outside and hot pink deliciousness inside

Going in a different direction here: white bras after the first wash. I call them 'disposable bras'. I know I'm doing something wrong, but what? Should I just never wash them?

This! Mine always go greyish blue!

Giant Pandas. Pointless beasts

Bird I know exctly what you mean, you either have to save up enough delicate whites to do an exclusive machine wash or hand wash the bra on it's own. I have given up and buy navy ones!

Spam is the work of the devil Yeuch.