On 16 jan, 09:41, ChattyCathy > wrote:
> > ChattyCathy wrote:
> >> Michel wrote:
> >>> "Vilco" > scripsit in
> t:
> >>>> 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....

However, since my attitude no longer needs defending, let me
reiterate
that I was asking a specific question, not a general interest one, and
that
it was for a very specific reason which I stated originally. If the
answers
are not suitable to the question, am I just supposed to accept that
I'm
dealing with people who have the attention span of a gnat? I expect
more
from the people here than that (Sheldon excepted). If I have to play
the role
of chair of meeting, then so be it. I was not rude, only short, which
was
function of the time available to me then. And I did thank everyone
for their
help. Perhaps you missed that.

> He's lucky we didn't start
> going on about cellphones or something

I can do that.

Ring ring!
Hello, who's there?
Cell
Cell who?
C'est la vie.

wrote:

>
> However,

<snipped>
--
Cheers
Chatty Cathy - making the sound of a gnat

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

On Jan 16, 1:07�pm, " > wrote:
> On 16 jan, 09:41, ChattyCathy > wrote:
>
>
>
>
>
> > > ChattyCathy wrote:
> > >> Michel wrote:
> > >>> "Vilco" > scripsit in
> > t:
> > >>>> 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....
>
> However, since my attitude no longer needs defending, let me
> reiterate
> that I was asking a specific question, not a general interest one, and
> that
> it was for a very specific reason which I stated originally. �

The original post is from someone named Michel. You asked no
question, none. And you have the same ignoranus douchebag attitude
you had way back when you used to occasionally infect rfc.