Half a croissant, on a plate, with a sign in front of it saying '50c'
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emergency metallic food tags on cans

 allows you to have a second go at opening that can.
  (+2)
(+2) 		  [vote for,
against]

I have just been having a fight with a tin of corned beef, you know the type that has a little key and you wind a metallic strip around and around and around until the whole top comes off, or NOT.

its happened before and it happened again today, the flipping strip gets narrower and narrower and breaks off a quarter way around the tin. Oh boy, I wished 8th had been around, he would have had something to blow the can apart with, or a laser or something. anyway I attacked it from every angle with a tin opener to no avail. I hit it with a screwdriver and attempted to saw through the remaining strip with a Stanley knife – it was just the thought of phoenix wincing at my attempts that stopped me. anyway, I gave up and it is now in the bin.

what these things need, and this goes for ring-top cans of pet food and drinks as well, is an emergency second attempt tag or ring-pull – now that’s not too much to ask, is it?

—po, Jun 30 2003

The ultimate can opener http://www.leatherman.com/
[phoenix, Oct 04 2004, last modified Oct 21 2004]

(??) Spike Can Opener http://www.cheapert...uct.asp?sku=DBA-005
[DrCurry]

what caused all the trouble in the first place http://www.midex.co...ande/cornedbeef.jpg
why could there not be another strip to open, lower down the can [DrCurry, Oct 04 2004, last modified Oct 21 2004]

(?) what caused all the trouble in the first place http://www.midex.co...ande/cornedbeef.jpg
why could there not be another strip to open, lower down the can [po, Oct 04 2004, last modified Oct 05 2004]

Try one of these. http://www.lawson-h...er/images/62727.jpg
[silverstormer, Oct 04 2004, last modified Oct 05 2004]

Spam, spam, spam, spam, spam, http://www.pottedme...!-browsecatalog.htm
spam, corned beaf, elk, snake, and spam [AO, Oct 04 2004, last modified Oct 21 2004]

Spam - the offcial site http://www.halfbake...m/idea/www.spam.com
[snarfyguy, Oct 04 2004, last modified Oct 05 2004]

How corned beef is made. (Maybe it's a different thing across the pond/in the can) http://www.unitedmeatanddeli.com/faq.html
'injected with a special "corning" solution (also called pickling brine) ... and the corning solution is Sy Ginsberg's own secret recipe' [half, Oct 04 2004, last modified Oct 21 2004]

Spam - the offcial site http://www.halfbakery.com/idea/www.spam
[snarfyguy, Oct 21 2004]

[link]






       a) you should have taken it back to the grocery store and demanded a refund for a defective tin (we do that all the time).
b) next time use a chainsaw.
—DrCurry, Jun 30 2003
   

       "Open other end"
—phoenix, Jun 30 2003
   

       I tried that. these cans are square and the can opener would not go around the corner.
—po, Jun 30 2003
   

       You need one of those spike can openers - they need brute force, and some tricky wrist action, but they'll open anything.
—DrCurry, Jun 30 2003
   

       Why does corned beef come in a rectangular tin? None of this would have happened had they just put in a cylindrical tin (like every other canned product except Spam).
—AO, Jun 30 2003
   

       that can opener looks as if it would just make a hole in the top? you cannot get corned beef out of a hole. when I had finished with my can tonight, it had about twelve holes in it <grin>   

       my mother used to have the most amazing can opener. you stabbed the lethal metal point (which came attached to the end of a great wooden monstrosity) in the manner of the hero in "pulp fiction" into the chest of Uma Thurman, and then proceeded to yank and pull the blade around the top of the can while keeping fingertips out of harms way. they don't make tools like that these days
—po, Jun 30 2003
   

       Some things are best left canned.
—bristolz, Jun 30 2003
   

       po: that's exactly what I'm talking about. And yes they do - see link.
bris: c'mon, I'm sure you're never had a good corned beef sarny!
—DrCurry, Jun 30 2003
   

       There isn't such a thing.  In fact, "good" and "corned beef" are two expressions that should not even be in the same vocabulary much less the same sentence.
—bristolz, Jun 30 2003
   

       I'm quite partial to corned beef. are we talking about the same thing here (another item for Rod's database)
—po, Jun 30 2003
   

       I think a care package is called for. Or else we'll serve it at the next Halfbakery International Convention.   

       Btw, I have a couple of alternative can openers, both of them side-on rather than top-down. One simply slices through the thin side wall (leaving a sharp metal edge on the tin rather than the lid), the other slices into the metal seal itself (leaving two blunt edges). I suspect both would open that can, if they can handle the corners. If I come across any square tins over here, I'll let you know.
—DrCurry, Jun 30 2003
   

       I take it you didn't try submerging the tin in a vat of acid from the chemist. It might also marinate and improve the flavour of the corned beef.
—FarmerJohn, Jun 30 2003
   

       Use a lobster fork to tweak the corned beef out through the partial opening.
—AO, Jun 30 2003
   

       have I ever mentioned Martin to you guys? I did think that 8th was a reincarnation at one time. he reckoned you could open a can on a concrete floor by continuously scraping backwards and forwards. to howls of laughter, he actually accomplished this in about an hour and a half.
—po, Jun 30 2003
   

       bristolz, Pacific Dining Car in L.A. makes a good corned beef hash. Not from a can. Cantor's Deli has fantastic Corned Beef sandwiches. If you're put off by hash (of the corned beef variety), head to a Jewish Deli of renown and get a sandwich.
—thumbwax, Jun 30 2003
   

       Nope, I am put off by corned beef which has a flavor that I just cannot stand. That said, I know a lot of people adore it. I've tried and have failed.
—bristolz, Jun 30 2003
   

       //...open a can on a concrete floor by continuously scraping backwards and forwards...// Seems you need a grinder bolted to your kitchen counter, po.
—FarmerJohn, Jun 30 2003
   

       it was a boy scout / army manoeuvres thing <g>   

       upset that no-one asked me what I had for tea
—po, Jul 01 2003
   

       What did you have for tea?
—silverstormer, Jul 01 2003
   

       The "can opener" attachement on a Victorinox Swiss Army Knife will effectively open tins of bully beef after the little tab has broken. It's so effective that I usually use that method in preference to the key.   

       US "Corned Beef" is not always the same as the "Corned Beef" served in the UK and Commonwealth.(I like both sorts).   

       [FJ], [Bristolz] - "Phillistines .....!"   

       If you want to read a funny story about trying to open a can of food without proper tools, read "Three Man In a Boat" by Jerome K. Jerome.
—8th of 7, Jul 01 2003
   

       AND a dog. I loved that book!   

       thank you silver, baked beans
—po, Jul 01 2003
   

       //US "Corned Beef" is not always the same as the "Corned Beef" served in the UK and Commonwealth.(I like both sorts). //   

       Thanks for pointing that out. Yeah, that stuff in po's link is different stuff entirely from the Jewish deli stuff. Her stuff looks more Spammy.
—snarfyguy, Jul 01 2003
   

       nothing like spam. its corned beef   

       shall I send you some in the pursuit of science?
—po, Jul 01 2003
   

       There are a few shops here that have British staples, so I could probably score a can if I need to, thanks. :)   

       I just meant to say that it has that "chopped and formed" look.   

       (this is taking too long to find on google) In the U.S., corned beef is brisket that's sort of pickled in salty water. What is it over there?
—snarfyguy, Jul 01 2003
   

       I can think of all manner of ways to penetrate a can of tinned beef.   

       The original idea of a second tab is best. (+)   

       But hang on, I have noticed two things about corned beef cans: (1) they tend to be trapezoid, with the strip on the fat end. (2) The strip tab is sealed down with molten zinc.   

       This means that a tab that starts at the back end of the strip is going to be welded down. You can't have the strip at the narrow end, because you'd have to scoop the meat out with a spoon. Same for a Pringles-can type lid at the fat end, because it leaves a lip. You'd have to have a second strip parallel to the first further up to the fat end. But then you couldn't trust consumeers not to get the order wrong and end up cuttng themselves.   

       Another, (consumer) solution is a side-cut type can opener cutting around the rim at the fat end.
—FloridaManatee, Jul 02 2003
   

       for snarfy and anyone else who gives a rats...   

       purchased another tin of gggrrrrr corned beef merely to have a squint at the label   

       ingredients: cooked beef, salt, sugar, preservative (E.250)
energy: 218 kcal per 100g
protein:25.4g, carbohydrate:.8g, fat:12.6g
product of Brazil		   

       so basically its just mashed up and salted cooked beef in a can.
—po, Jul 02 2003
   

       If it's just salted beef then why does it taste so horrid? Why doesn't it taste like a salty hamburger? Instead it's got that icky weird yuck flavor.   

       Maybe I'm thinking of something different; the stuff that always gets served with cabbage -- it's dreadful.
—bristolz, Jul 02 2003
   

       so if you were unable to open the can, you would have been secretly pleased <g>   

       now spam - that is so, so pink.
—po, Jul 02 2003
   

       [po] - In my experience most can openers seem to be able to handle the corners on these cans with no problem.
—sild, Jul 02 2003
   

       [po] You need a vice and a Dremel multi-tool (linky).
—silverstormer, Jul 02 2003
   

       sild, my sweet.<sigh> I attacked the bloody thing with every tool in my toolbox and every opener in the drawer. perhaps it was just a rogue awkward bleeding tin but I stopped my attempt before I became a rogue awkward bleeding thing.   

       silver, you inserted that in very quickly... you are a genius. but, can I just have my second tag and be done with it?   

       can you remove the # in front of your URL which seems to be the problem with it opening.
—po, Jul 02 2003
   

       Corned beef? Bleurgh!

1) Place can in saucepan of boiling water.
2) Keep boiling until can explodes.
3) Post can and contents to politician of your choice.
4) Repeat until bored.

I have an old fashioned can opener *and* a Victorinox can opener attachment. Jealous?
—DrBob, Jul 02 2003
   

       I'll bring the corned beef, you bring the openers. you want mash and peas with that :)
—po, Jul 02 2003
   

       Being that UK corned beef looks and smells uncannily like dog food, it might not be long before the manufacturers of the CB start to sell a "premium" product packaged in easy open "pouches" for "maximum freshness" thus eliminating the need for keys and can openers.
—my face your, Jul 02 2003
   

       I have not seen a tin of Spam lately, can you still buy it?   

       What the hell was it?
—bluesz, Jul 02 2003
   

       You can still buy Spam (in the U.S, anyway). It's a variety of "potted meat," whatever that is. It's basically processed pork stuff. Pretty gnarly, tho I don't recall ever actually eating it. See link - it tells you everything about Spam except what it's made of.   

       Why don't they just put that British corned beef in a regular cylindrical can?
—snarfyguy, Jul 02 2003
   

       half, I don't think that is the same thing at all. I have just emailed that company to ask.
—po, Jul 02 2003
   

       It’s a bit worrisome that one of our top bakers can’t get into a tin can...
—pluterday, Jul 02 2003
   

       Nah, it's apropos.
—bristolz, Jul 02 2003
   

       ta bris, take that as a compliment :)
—po, Aug 04 2003
   
      
[annotate]
   


 

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