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.