How does one make a review of a certain
brand of corned beef?
This question has had me mildly stumped for a while,
and for once, I found myself stretched out in between the two opposing sides of
whether I should write about it or not. But my inquisitive instinct has got the better of me and I thought that, maybe, a short, but a straightforward write up
of my own observation would suffice.
Back in the Philippines, Filipino families
of all means are blessed with an equally comfortable opportunity of buying
canned foods in the consumer market. And having experienced life both being in
the poor sector and in the middle class, I don’t quite remember of having known a
particular brand of tin food, like corned beef, for instance, being produced
for the upper-class alone.
But perhaps, there exists a brand that is
virtually accessible only to the rich ones and such closely guarded existence
that has eluded my awareness for years may allude to a possibility that being
unaware of it all my life is a proof that it does exist.
I’m probably watching too much movies.
Anyway, in Papua New Guinea, there is a
locally produced brand of corned beef that is really nice. The brand is Ox
& Palm. It’s so nice that I now consider calling it, the “King of all Corned
Beef.”
But how does one arrive at such hasty conclusion, you ask?
I think that a good corned beef is like the
product of a good marriage. The perfect balance in the marital mixture of soft
beef, salt and sweet produces a unique taste that only Ox & Palm, at the
time being, can deliver.
I’ll probably buy a couple and bring it
with me to the Philippines so my relatives could try as well.
