blake murphy wrote:
> On Wed, 16 Jan 2008 16:41:47 +0200, ChattyCathy
> > wrote:
>
>> Sheldon wrote:
>>> ChattyCathy wrote:
>>>> Michel wrote:
>>>>> "Vilco" > scripsit in
>>>>> :
>>>>>> If you can find the spanish "Consorcio" tuna in
>>>>>> olive oil, give it a try: it's very good. Another one, a tad
>>>>>> more expensive and a tad better, is "San Cusumano" from
>>>>>> Sicily: best texture ever for boxed tuna. Sadly San Cusumano
>>>>>> is not as widespread as Consorcio.
>>>>> However, are these low in salt (which was, and remains, the topic)?
>>>> Ahem. Tuna comes from the sea, which has salt in it (IIRC) - so just how
>>>> "low in salt" would you like it?
>>> Actually that the beast lives in the sea has no effect on the
>>> percentage of salt in its flesh...
>> Well, you're probably right - but I was just a bit "miffed" at the OP's
>> attitude... People were trying to be helpful.
>> This is a Usenet group, and expecting the rest of us to stay strictly
>> "on topic" is asking a little too much.... He's lucky we didn't start
>> going on about cellphones or something
>
> low-sodium cell phones are very difficult to find...

LOL!
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck