On Friday, July 24, 2015 at 11:13:17 AM UTC-4, Brooklyn1 wrote:
> Cindy Hamilton wrote:
> >Sqwertz wrote:
> >>Cindy Hamilton wrote:
> >> >Sqwertz wrote:
> >> >
> >> >> Skipjack (most "chunk light tuna") has the lowest amount of mercury
> >> >> for canned tuna. Albacore and yellowfin ("solid/chunk white") have 3x
> >> >> as much mercury (Albacore sucks anyway). I'm sure I'm eating much
> >> >> more dangerous things that we don't even know about.
> >> >
> >> > Just out of curiosity, what is it about albacore that you dislike?
> >>
> >> Dry and much less taste than the cheaper stuff. Costs 2-3x as much,
> >> but you do tend to get more meat per can (which you just have to break
> >> up anyway since it's too dry to eat in bigger chunks).
> >
> >Ah, well. I like "much less taste", and my only use for tuna is in
> >tuna salad sandwiches, so neither of your other dislikes is a problem
> >for me.
> >
> >When I make tuna salad, it has pretty much equal parts tuna, celery,
> >and onion.
>
> Sandwiches are pretty much what I do, but I add mayo, sometimes
> sandwhich spread. I also add black pepper and a bit of fresh curley
> leaf parsley and dill. Sometimes instead of sandwiches I mix the tuna
> salad with orzo and eat it on a bed of lettuce and ripe tomatoes.
> You'd probably enjoy using canned chicken instead of tuna as I do...
> gives more meaning to "Chicken of the sea". After two years of
> chicken instead of tuna I don't think about tuna, don't miss it at
> all, I think the canned chicken is better. I tried the canned turkey,
> don't like it. I'm not much for turkey in any form, I only roast a
> turkey for Thanksgiving because it's traditional and what guests
> expect otherwise for me I'd prefer to roast a fresh ham... a fresh ham
> is a lot easier to prepare and carve and I like it better than turkey
> or cured ham. I consider a fresh ham the king of roasts, leagues
> ahead of prime rib. I don't even like prime rib, the times I've
> ordered it at restaurants or chose it at a catered affair I've been
> disappointed, just too fatty and tasteless. Fresh ham is much leaner
> (its fat is on the exterior and easy to avoid but wonderful as
> chichirone, far better than bacon and doesn't have that
> artificial/chemical schtink like bacon) and more flavorful, I like the
> texture better than turkey too... roast fresh ham sandwiches are the
> best, hot or cold. I'm about due for a fresh ham, but not easy to
> find except for Thanksgiving thru Easter.... maybe for New Year I'll
> prepare a fresh ham, boned and stuffed. I'd omit the rosemary and
> instead add toasted hazelnuts:
> http://cooking.nytimes.com/recipes/7...fruit-stuffing

Thank you. I, too, add mayonnaise to tuna salad, but didn't feel it
was germane to my discussion of the relative quantities of celery,
onions, and tuna.

What little I've had of canned chicken, I didn't like. It's too mushy
and overcooked. I prefer to grill chicken, just to doneness.

My husband and I both like turkey; we cook one three or four times a
year. We like fresh ham (it's wonderful spit-roasted on the grill),
but we also like prime rib, which we cook at least once a year, and
often two or three times. We love bacon; I just bought a pound
of it in anticipation of tomato season. BLT with homegrown tomatoes
is a favorite.

Cindy Hamilton