On Wed, 10 Jun 2015 14:45:12 -0700, The Other Guy
> wrote:

>On Thu, 11 Jun 2015 07:18:44 +1000, Jeßus
> wrote:
>
>>On Tue, 9 Jun 2015 22:55:18 -0700, "Julie Bove"
> wrote:
>>
>>>I am not sure what this means but they often seem to use this term on the TV
>>>show, Chopped. Usually in reference to tomatoes. Tonight it was about
>>>tomato soup. They always say that it should have been cooked longer to get
>>>the taste out.
>>>
>>>Now maybe it's because I grew up eating a lot of canned food but I just
>>>don't get it.
>>
>>Tinned food *does* have a particular taste,
>
>NO ONE uses tin any more.

Australia and most of the ROTW does, that much I can say with
certainty.

>There WAS, long ago, a 'tin' taste,
>but you DON'T get the same from the aluminum that's used now.

Can't say I've ever seen aluminium used for tinning.

But it also just occurred to me that most the tins I see these days
have an internal lining, which may account for any tinned flavour not
being as pronounced as it used to be. A doubled edged sword... since
the lining uses BPA, which isn't exactly healthy...