On 21 Jan 2007 23:07:02 -0600, "Bob Terwilliger"
> wrote:

>Andy replied to Nancy:
>
>>> I bought the oil packed by mistake once, I hated it, can't believe I grew
>>> up on that stuff, there has to be a stronger word than greasy. No
>>> thanks!
>>
>>
>> The exact same thing happened to me last year!
>>
>> I think the word is slimey!
>
>I bought a can of oil-packed tuna on PURPOSE a few weeks ago, just to try it
>out. I haven't gotten around to it yet, but now I'm scared.
>
>If it's slimy, maybe I'll pair it with okra somehow. The grocery store had a
>3-for-1 sale on frozen whole okra pods, so I got three big bags, and now
>I've got to figure out what I'm going to do with them. Gumbo, fo' sho'.

Some of the very best tuna is packed in oil, IME. Have you ever tried
(and i think I know the answer to this!) Ortiz? It's not easy to
find, VERY $$$$$, and worth every effort and penny. I use it only for
salade nicoise though (that's just cos I'm so ... che ... parsimonious
<g>). I have one tin of it up in the cupboard and I'm waiting for
just the right warm spring day to use it. Patience is a virtue, you
know :-)

TammyM

On 21 Jan 2007 23:11:02 -0600, "Bob Terwilliger"
> wrote:

>kili wrote:
>
>> Flounder is okay, but, honestly? I do NOT like catfish. It tastes like
>> dirt to me. I've had it baked and I've had it fried. Nothing disguises
>> that "earthy" flavor. Tilapia tastes the same way to me now.
>
>My favorite way of preparing tilapia and catfish is in a Thai fish stew. The
>extremely bold spice mixture does a good job of making the fish taste like
>something other than mud.

Hmmm, funny, that. I like tilapia just lightly fried with a smidge of
butter, lemon juice, s&p. An easy, delicious dinner. But this is one
of those MMV things clearly.

TammyM

Omelet wrote:
> In article >, Andy <q> wrote:
>
>> Omelet said...
>>
>>> Heh! Must be a guy thing. :-) I've not seen that since the 1st
>>> grade!
>>>
>>> I use lettuce for crispiness in sandwiches.
>>
>>
>> Nuh-Uh! We have itsjoannotjoann on our side! I think it was probably
>> her idea, I'm almost positive!
>>
>> Of course, lettuce. I like iceberg and you like the others.
>>
>> Andy
>
> True dat. :-)
>
> Boston Butter is my #1 favorite...

Oh, Boston Butter is good stuff!

kili

--
http://www.caringbridge.org/visit/kilikini

Andy wrote:
> kilikini said...
>
>> "Goomba38" > wrote in message
>> . ..
>>> Joseph Littleshoes wrote:
>>>
>>>> I tried "fritos" the curly corn chip thing once on a sandwich but
>>>> just not as good on a sandwich as potato chips. Though when used
>>>> in a cornmeal and chilli casserole.....
>>>
>>> Many years ago someone would bring a salad to work that contained
>>> fritos somewhere in or on the salad. I think it was layered and had
>>> a catalina type sweet dressing? I don't really recall much else
>>> about it but I think I liked it? It could have been because we
>>> never used bottled dressings on our salads and this was sweet and
>>> appealed to a kid like me? Does anyone know of a salad recipe that
>>> contains fritos??
>>>
>>
>> Doritos, but I guess you could use Fritos. Taco salad. Lettuce,
>> taco flavored ground beef, olives, shredded cheddar cheese,
>> tomatoes, raw onion over Doritos or Fritos and a sweet
>> Catalina/French dressing. That's the only one I know of.
>>
>> kili
>
>
> A real tossed salad dressing in taco salad??? EWWW! That's gross! I'm
> gonna barf now...
>
> Andy

I didn't mind it, but the last time I had it, I was probably..............
17? My palate is much more refined now. LOL.

kili

--
http://www.caringbridge.org/visit/kilikini

Dan Abel wrote:
> In article .com>,
> "merryb" > wrote:
>
>
>
> > I believe it's albacore- comes in water and oil packed. I prefer the
> > oil packed- lots more flavor. Since you drain it, I don't think it's
> > much worse health wise than water packed.
>
> I'm not sure of the point. You drain off the vegetable oil and then add
> mayo, which is mostly vegetable oil.
Flavor is the point- I think water packed is rather tasteless

Omelet wrote:
> In article . com>,
> "Sheldon" > wrote:
>
> > Omelet wrote:
> > >
> > > Have you noted that brand makes a difference?
> >
> > If you can find them "Giesha" and "Season" brands are the best... those
> > were the first brands to offer water pack tuna... I hate water pack
> > tuna, it outs all the hypocrite, who add more calories back in mayo
> > than is contained in the oil pack version.
> >
> > http://www.geishabrand.com/product/seafood/index.html
> >
> > http://www.seasonproducts.com/products.html
> >
> > Sheldon
>
> <lol>
>
> Getting water pack tuna and then adding back mayo still reduces the fat
> calories, especially if you use low fat mayo.
>
> Personally, I cannot stand OIL pack tuna! Ick!!!!!!
>
> It's so......
>
> greasy. :-P
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
I have had "greasy" oil packed before, but it was a cheaper brand, and
lots of flaky pieces as oppossed to chunks. It's hard to squeeze out
oil then the tuna is like that

On Jan 22, 5:33 am, Andy <q> wrote:
> Omelet said...
>
> > Heh! Must be a guy thing. :-) I've not seen that since the 1st grade!
>
> > I use lettuce for crispiness in sandwiches.
>
>
> Nuh-Uh! We have itsjoannotjoann on our side! I think it was probably her
> idea, I'm almost positive!
>
> Of course, lettuce. I like iceberg and you like the others.
>
> Andy


Actually, it was Joseph Littleshoes idea and what a yummy one it is!
It's the crunchy texture. Fritos, for me, are too crunchy. Just plain
'tater chips are my choice.

Dan Abel wrote:
> In article .com>,
> "merryb" > wrote:
>
>
>
> > I believe it's albacore- comes in water and oil packed. I prefer the
> > oil packed- lots more flavor. Since you drain it, I don't think it's
> > much worse health wise than water packed.
>
> I'm not sure of the point. You drain off the vegetable oil and then add
> mayo, which is mostly vegetable oil.

You can decide how much mayo to add. If this thread weren't about tuna

salad sandwiches, I'd mention that the amount of mayo could be zero.
(For
example, you can put tuna on a tossed salad.)

Oil-packed tastes like cat food to me.

Cindy Hamilton

In article . com>,
"merryb" > wrote:

> Dan Abel wrote:
> > In article .com>,
> > "merryb" > wrote:
> >
> >
> >
> > > I believe it's albacore- comes in water and oil packed. I prefer the
> > > oil packed- lots more flavor. Since you drain it, I don't think it's
> > > much worse health wise than water packed.
> >
> > I'm not sure of the point. You drain off the vegetable oil and then add
> > mayo, which is mostly vegetable oil.
> Flavor is the point- I think water packed is rather tasteless

That's a matter of individual taste. :-)

I prefer water pack....... in a LOT of things!

Including quail eggs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"Cindy Hamilton" > wrote:

> Dan Abel wrote:
> > In article .com>,
> > "merryb" > wrote:
> >
> >
> >
> > > I believe it's albacore- comes in water and oil packed. I prefer the
> > > oil packed- lots more flavor. Since you drain it, I don't think it's
> > > much worse health wise than water packed.
> >
> > I'm not sure of the point. You drain off the vegetable oil and then add
> > mayo, which is mostly vegetable oil.
>
> You can decide how much mayo to add. If this thread weren't about tuna
>
> salad sandwiches, I'd mention that the amount of mayo could be zero.
> (For
> example, you can put tuna on a tossed salad.)
>
> Oil-packed tastes like cat food to me.
>
> Cindy Hamilton

And how do you know how cat food tastes? <lol>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Cindy Hamilton said...

> Oil-packed tastes like cat food to me.
>
> Cindy Hamilton


Cindy

Chunk light tuna is also LOOKS like cat food and has the consistency of
already been chewed food.

Solid white albacore I can break up as much or as little as I like which is
normally somewhere in the middle.

Andy

Cindy Hamilton wrote:
> Dan Abel wrote:
>> In article .com>,
>> "merryb" > wrote:
>>
>>
>>
>>> I believe it's albacore- comes in water and oil packed. I prefer the
>>> oil packed- lots more flavor. Since you drain it, I don't think it's
>>> much worse health wise than water packed.
>> I'm not sure of the point. You drain off the vegetable oil and then add
>> mayo, which is mostly vegetable oil.
>
> You can decide how much mayo to add. If this thread weren't about tuna
>
> salad sandwiches, I'd mention that the amount of mayo could be zero.
> (For
> example, you can put tuna on a tossed salad.)
>
> Oil-packed tastes like cat food to me.
>
> Cindy Hamilton
>

I agree. It's vile.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Andy wrote:
> merryb said...
>
> > Have you ever tried Rubenstein's? That is the best I've tried. The
> > company I work for does import/export for Trident Seafoods- I can get
> > it for $33.00 a case- quite a steal compared to the $3.29 at the
> > grocery store! If you can get your hands on some, I highly recommend it.
>
>
> merryb,
>
> ??? Rubenstein's ???
>
> What kind of tuna is that? Yellowfin? Albacore? What?!!
>
> I will ask about it at my ACME supermarket. But knowing them I kinda/sorta
> doubt it.
>
> Andy


Wow, I'd forgotten about Rubenstein's. It was the best, but I remember
it was too expensive when I was a kid.

I'll look for it next time I go shopping. If it's as good as it used
to be, it's definitely worth a try.

daveyj wrote:
> Andy wrote:
> > merryb said...
> >
> > > Have you ever tried Rubenstein's? That is the best I've tried. The
> > > company I work for does import/export for Trident Seafoods- I can get
> > > it for $33.00 a case- quite a steal compared to the $3.29 at the
> > > grocery store! If you can get your hands on some, I highly recommend it.
> >
> >
> > merryb,
> >
> > ??? Rubenstein's ???
> >
> > What kind of tuna is that? Yellowfin? Albacore? What?!!
> >
> > I will ask about it at my ACME supermarket. But knowing them I kinda/sorta
> > doubt it.
> >
> > Andy
>
>
> Wow, I'd forgotten about Rubenstein's. It was the best, but I remember
> it was too expensive when I was a kid.
>
> I'll look for it next time I go shopping. If it's as good as it used
> to be, it's definitely worth a try.
I don't know about the now/then part, but it's damn good stuff

Omelet wrote:

>
>
> Tarragon?
>
> Hmmmmmm... Might have to try that.
>
> I presume that is dried tarragon? I can get fresh at the local
> supermarket. I've used it on poultry.
>
> Michael recommended tarragon for fish too, but I've not tried it yet. I
> usually use dill.
>

Tarragon is great on just about any fish, just a pinch. It adds a
wonderful aroma to the tuna salad. Yes, dried.


Dawn

Cindy Hamilton wrote:
>
>
> You can decide how much mayo to add. If this thread weren't about tuna
>
> salad sandwiches, I'd mention that the amount of mayo could be zero.
> (For
> example, you can put tuna on a tossed salad.)
>

Tuna salad can be made without mayo. You can sub mashed white beans from
a can. I found the recipe in some diet mag back in the early 90's, and
it's not that bad. If you are trying to lose weight it's a decent
alternative for a cheap and healthy lunch.


Dawn

In article >,
"James Silverton" <not.jim.silverton.at.comcast.not> wrote:


> Ordinarily, I would say the gumbo is the right and only place
> for okra. However, the "sliminess" of okra can be removed. The
> cookbook author Julie Sahni has a recipe for an okra salad
> involving crisp fried baby okra, yoghurt, sour cream and one or
> two spices that is very good. It's not tuna salad and I would
> not add tuna to it!

Have you ever eaten 'Talk O' Texas' okra pickles? They're crunchy,
delicious and definitely not slimy. I'm not shilling. I just love the
damned things. They're expensive. I don't eat them often.

leo

--
<http://web0.greatbasin.net/~leo/>

Hello, Leonard!
You wrote on Tue, 23 Jan 2007 01:20:26 -0800:

??>> Ordinarily, I would say the gumbo is the right and only
??>> place for okra. However, the "sliminess" of okra can be
??>> removed. The cookbook author Julie Sahni has a recipe for
??>> an okra salad involving crisp fried baby okra, yoghurt,
??>> sour cream and one or two spices that is very good. It's
??>> not tuna salad and I would not add tuna to it!

LB> Have you ever eaten 'Talk O' Texas' okra pickles? They're
LB> crunchy, delicious and definitely not slimy. I'm not
LB> shilling. I just love the damned things. They're expensive.
LB> I don't eat them often.

That's a thought! I've seen Okra pickles but never tried them
but I will.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Leonard Blaisdell wrote:

> Have you ever eaten 'Talk O' Texas' okra pickles? They're crunchy,
> delicious and definitely not slimy. I'm not shilling. I just love the
> damned things. They're expensive. I don't eat them often.

Oh yeah.. I love those things too! Hard to stop once you open the jar.

In article >,
Dawn > wrote:

> Omelet wrote:
>
> >
> >
> > Tarragon?
> >
> > Hmmmmmm... Might have to try that.
> >
> > I presume that is dried tarragon? I can get fresh at the local
> > supermarket. I've used it on poultry.
> >
> > Michael recommended tarragon for fish too, but I've not tried it yet. I
> > usually use dill.
> >
>
> Tarragon is great on just about any fish, just a pinch. It adds a
> wonderful aroma to the tuna salad. Yes, dried.
>
>
> Dawn

Thanks!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article . com>,
> "merryb" > wrote:
>
> > Dan Abel wrote:
> > > In article .com>,
> > > "merryb" > wrote:
> > >
> > >
> > >
> > > > I believe it's albacore- comes in water and oil packed. I prefer the
> > > > oil packed- lots more flavor. Since you drain it, I don't think it's
> > > > much worse health wise than water packed.
> > >
> > > I'm not sure of the point. You drain off the vegetable oil and then add
> > > mayo, which is mostly vegetable oil.
> > Flavor is the point- I think water packed is rather tasteless
>
> That's a matter of individual taste. :-)
>
> I prefer water pack....... in a LOT of things!
>
> Including quail eggs.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
Oily eggs would be gross. Have you ever thawed out shrimp under cold
running water? It comes out tasteless-the water washes away the flavor-
if you drain tuna well, it's not greasy as this brand is solid chunk
albacore.I also find the water packed to be dry. Redundant, huh?

In article .com>,
"merryb" > wrote:


> Oily eggs would be gross.

Not oil. The choices are between brine packed eggs and water packed eggs.

> Have you ever thawed out shrimp under cold
> running water? It comes out tasteless-the water washes away the flavor-

No, actually it does not.
Put the shrimp into a ziplock baggy and thaw it under slightly warm
running water. The water does not come into contact with the shrimp.

QED. ;-)

> if you drain tuna well, it's not greasy as this brand is solid chunk
> albacore.I also find the water packed to be dry. Redundant, huh?

I'll stick with the water pack tuna as I'm adding a bit of mayo anyway.
<G>

Starkist is _wonderful_!

I can't stand solid chunk Albacore.
I find it to be dry. Like overcooked chicken breast.

Interesting how tastes vary eh?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article .com>,
> "merryb" > wrote:
>
>
> > Oily eggs would be gross.
>
> Not oil. The choices are between brine packed eggs and water packed eggs.
>
> > Have you ever thawed out shrimp under cold
> > running water? It comes out tasteless-the water washes away the flavor-
>
> No, actually it does not.
> Put the shrimp into a ziplock baggy and thaw it under slightly warm
> running water. The water does not come into contact with the shrimp.
> Damn, I never thought of that! Smart chick!
> QED. ;-)
>
> > if you drain tuna well, it's not greasy as this brand is solid chunk
> > albacore.I also find the water packed to be dry. Redundant, huh?
>
> I'll stick with the water pack tuna as I'm adding a bit of mayo anyway.
> <G>
>
> Starkist is _wonderful_!
>
> I can't stand solid chunk Albacore.
> I find it to be dry. Like overcooked chicken breast.
>
> Interesting how tastes vary eh?
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

merryb wrote:

> Omelet wrote:
>
>>In article . com>,
>> "merryb" > wrote:
>>
>>
>>>Dan Abel wrote:
>>>
>>>>In article .com>,
>>>> "merryb" > wrote:
>>>>
>>>>
>>>>
>>>>
>>>>>I believe it's albacore- comes in water and oil packed. I prefer the
>>>>>oil packed- lots more flavor. Since you drain it, I don't think it's
>>>>>much worse health wise than water packed.
>>>>
>>>>I'm not sure of the point. You drain off the vegetable oil and then add
>>>>mayo, which is mostly vegetable oil.
>>>
>>>Flavor is the point- I think water packed is rather tasteless
>>
>>That's a matter of individual taste. :-)
>>
>>I prefer water pack....... in a LOT of things!
>>
>>Including quail eggs.
>>--
>>Peace, Om
>>
>>Remove _ to validate e-mails.
>>
>>"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
>
> Oily eggs would be gross. Have you ever thawed out shrimp under cold
> running water? It comes out tasteless-the water washes away the flavor-
> if you drain tuna well, it's not greasy as this brand is solid chunk
> albacore.I also find the water packed to be dry. Redundant, huh?
>

Given my fondness for Julia Child i tried to follow her advice about oil
packed tuna, she preferred it over water packed as having more flavour,
but i get the most horrible indigestion with oil packed tuna, i just
cant eat it with out getting an upset tummy.
--
JL

On 2007-01-23, Joseph Littleshoes > wrote:

> Given my fondness for Julia Child i tried to follow her advice about oil
> packed tuna, she preferred it over water packed as having more flavour,
> but i get the most horrible indigestion with oil packed tuna, i just
> cant eat it with out getting an upset tummy.

When I was a kid, my grandfather took by brother and I down to the
docks in Long Beach. We wondered around till we come upon an area
where there was a tuna canning plant. We saw pretty much of the whole
operation. Most amazing to me was the cooking of the tuna.

Tuna are baked just like a loaf of bread. They put them on wheeled
racks that look remarkabley like bread racks. The tuna are not
cleaned or scaled or beheaded. They might have been gutted, I
couldn't tell. All I remember is them coming out of the ovens looking
like a dead fish that had layed rotting in the sun for a week, all
dried out and shriveled with sunken eyes and wrinkled skin. They then
went to the cleaning line where they were cut up and further
processed. I didn't get to see much more because my grandfather
almost lost his lunch from the smell and we left in a hurry.

Anyway, my point is, there was nothing oily about those tuna. I have
assume any oil added to the can is not from the tuna and what kind of
oil it is and it's quality is open to debate. Since tuna live in
water and not oil, I have no problem with water packed tuna.

Did that make a like of sense?

nb

Tammy replied:

>> I bought a can of oil-packed tuna on PURPOSE a few weeks ago, just to try
>> it out. I haven't gotten around to it yet, but now I'm scared.
>>
>> If it's slimy, maybe I'll pair it with okra somehow. The grocery store
>> had a 3-for-1 sale on frozen whole okra pods, so I got three big bags,
>> and now I've got to figure out what I'm going to do with them. Gumbo,
>> fo' sho'.
>
> Some of the very best tuna is packed in oil, IME. Have you ever tried
> (and i think I know the answer to this!) Ortiz? It's not easy to
> find, VERY $$$$$, and worth every effort and penny. I use it only for
> salade nicoise though (that's just cos I'm so ... che ... parsimonious
> <g>). I have one tin of it up in the cupboard and I'm waiting for
> just the right warm spring day to use it. Patience is a virtue, you
> know :-)

The can that I bought was Italian tuna packed in olive oil. I'll keep an eye
out for Ortiz, though.

At any rate, I've got stuff to use up in my fridge before I need to use the
canned tuna in the pantry. I just got a chuck roast which I'm going to cut
up and use for Swiss steak, chicken-fried steak, stew, and meatballs (along
with pork and lamb). I have a whole chicken which I'm going to cut up and
use for omu-rice (the breasts), gumbo (the legs), and stock (the rest of the
chicken). I got veal shanks which will become osso buco. I have a bunch of
collard greens which will get long-cooked and served alongside the gumbo. I
have a pint jar of shucked oysters, some of which will go into Alton Brown's
version of oyster soup. The rest of them will go into the gumbo, along with
okra, chicken, and andouille. Yes, I got andouille also, and besides the
gumbo I'm going to try making a soup with andouille, kale, and black-eyed
peas.

I won't have to go shopping for another month! Oh wait, I'm about out of
Parmesan, and I'm going to need it for the gremolata and risotto when I make
the osso buco...

Bob

Leo asked

> Have you ever eaten 'Talk O' Texas' okra pickles? They're crunchy,
> delicious and definitely not slimy. I'm not shilling. I just love the
> damned things. They're expensive. I don't eat them often.

I'm an Okie girl ... and other than what I have had pickled locally,
those are about the best you can find.

Expensive? Not when you compare them to the Santa Barbara Ollive
Company and their green beans. (Which do make for a lovely
accompaniment in a NOLA style Bloody Mary).

Ever had Pickled Okra in a Bloody Mary? Really quite tasty.

--Lin

notbob wrote:
> On 2007-01-23, Joseph Littleshoes > wrote:
>
>
>>Given my fondness for Julia Child i tried to follow her advice about oil
>>packed tuna, she preferred it over water packed as having more flavour,
>>but i get the most horrible indigestion with oil packed tuna, i just
>>cant eat it with out getting an upset tummy.
>
>
> When I was a kid, my grandfather took by brother and I down to the
> docks in Long Beach. We wondered around till we come upon an area
> where there was a tuna canning plant. We saw pretty much of the whole
> operation. Most amazing to me was the cooking of the tuna.
>
> Tuna are baked just like a loaf of bread. They put them on wheeled
> racks that look remarkabley like bread racks. The tuna are not
> cleaned or scaled or beheaded. They might have been gutted, I
> couldn't tell. All I remember is them coming out of the ovens looking
> like a dead fish that had layed rotting in the sun for a week, all
> dried out and shriveled with sunken eyes and wrinkled skin. They then
> went to the cleaning line where they were cut up and further
> processed. I didn't get to see much more because my grandfather
> almost lost his lunch from the smell and we left in a hurry.
>
> Anyway, my point is, there was nothing oily about those tuna. I have
> assume any oil added to the can is not from the tuna and what kind of
> oil it is and it's quality is open to debate. Since tuna live in
> water and not oil, I have no problem with water packed tuna.
>
> Did that make a like of sense?
>
> nb
Sure i can eat water packed tuna with no ill effects but not the oil
packed stuff, if i had a can of the oil packed stuff i would look on the
contents list, i remember Julia Child using a tuna packed in olive oil
which at the time she did mention was a bi hard to find.
--
JL

Hello, Leonard!
You wrote on Tue, 23 Jan 2007 01:20:26 -0800:

??>> Ordinarily, I would say the gumbo is the right and only
??>> place for okra. However, the "sliminess" of okra can be
??>> removed. The cookbook author Julie Sahni has a recipe for
??>> an okra salad involving crisp fried baby okra, yoghurt,
??>> sour cream and one or two spices that is very good. It's
??>> not tuna salad and I would not add tuna to it!

LB> Have you ever eaten 'Talk O' Texas' okra pickles? They're
LB> crunchy, delicious and definitely not slimy. I'm not
LB> shilling. I just love the damned things. They're expensive.
LB> I don't eat them often.

I finally found those Texas Okra pickles. They are rather good
with an interesting and different flavor and, as you say, not
slimy at all. The one's I bought were labelled "hot" but the
hotness was pretty mild! Thanks for telling me about them!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

In article >,
"James Silverton" <not.jim.silverton.at.comcast.not> wrote:

> I finally found those Texas Okra pickles. They are rather good
> with an interesting and different flavor and, as you say, not
> slimy at all. The one's I bought were labelled "hot" but the
> hotness was pretty mild! Thanks for telling me about them!

Those are the ones that I buy. I could eat a jar per day if they cost a
buck. I'm glad you liked them and pursued my post.

leo

--
<http://web0.greatbasin.net/~leo/>

"Leonard Blaisdell" > wrote in message
...
> In article >,
> "James Silverton" <not.jim.silverton.at.comcast.not> wrote:
>
>> I finally found those Texas Okra pickles. They are rather good
>> with an interesting and different flavor and, as you say, not
>> slimy at all. The one's I bought were labelled "hot" but the
>> hotness was pretty mild! Thanks for telling me about them!
>
> Those are the ones that I buy. I could eat a jar per day if they cost a
> buck. I'm glad you liked them and pursued my post.
>
> leo
>
> --
> <http://web0.greatbasin.net/~leo/





I love those with fried carfish. They are perfect together.

In article >,
"James Silverton" <not.jim.silverton.at.comcast.not> wrote:

> Hello, Leonard!
> You wrote on Tue, 23 Jan 2007 01:20:26 -0800:
>
> ??>> Ordinarily, I would say the gumbo is the right and only
> ??>> place for okra. However, the "sliminess" of okra can be
> ??>> removed. The cookbook author Julie Sahni has a recipe for
> ??>> an okra salad involving crisp fried baby okra, yoghurt,
> ??>> sour cream and one or two spices that is very good. It's
> ??>> not tuna salad and I would not add tuna to it!
>
> LB> Have you ever eaten 'Talk O' Texas' okra pickles? They're
> LB> crunchy, delicious and definitely not slimy. I'm not
> LB> shilling. I just love the damned things. They're expensive.
> LB> I don't eat them often.
>
> I finally found those Texas Okra pickles. They are rather good
> with an interesting and different flavor and, as you say, not
> slimy at all. The one's I bought were labelled "hot" but the
> hotness was pretty mild! Thanks for telling me about them!
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.comcast.not

We used to have a place in town that served many courses. They were
reasonably cheap. One course was pickled stuff that included okra. It
wasn't slimy. Kind of crunchy.

In article >,
notbob > wrote:


> Anyway, my point is, there was nothing oily about those tuna. I have
> assume any oil added to the can is not from the tuna and what kind of
> oil it is and it's quality is open to debate. Since tuna live in
> water and not oil, I have no problem with water packed tuna.
>
> Did that make a like of sense?


It's vegetable oil. The water is water.