Is there such a thing? My wife likes tina in oil, but finds the
canned tuna usually too salty for her taste (she is very sensitive
to salt).

--

"What difference does it make to the dead, the
orphans, and the homeless, whether the mad
destruction is wrought under the name of
totalitarianism or the holy name of liberty
and democracy?"

Mohandas K. Gandhi

"Michel" > wrote in message
1...
> Is there such a thing? My wife likes tina in oil, but finds the
> canned tuna usually too salty for her taste (she is very sensitive
> to salt).

I can get it at the health food store but it often has other flavors in it.

On Mon 14 Jan 2008 06:01:52p, Michel told us...

> Is there such a thing? My wife likes tina in oil, but finds the
> canned tuna usually too salty for her taste (she is very sensitive
> to salt).
>

More importantly, how do you like Tina?

--
Wayne Boatwright

*******************************************
Date: Monday, 01(I)/14(XIV)/08(MMVIII)
*******************************************
Falling is harmless. The abrupt stop
at the end is not.
*******************************************

Michel wrote:
>
> My wife likes tina in oil

Extra virgin?

"Sheldon" > wrote in message
...
> Michel wrote:
>>
>> My wife likes tina in oil
>
> Extra virgin?

The oil? Definitely.

Tina? Not in many many years.

Michel wrote:

> Is there such a thing? My wife likes tina in oil, but finds the canned

Now that's kinky.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Blinky the Shark wrote:
> Michel wrote:
> > Is there such a thing? �My wife likes tina in oil, but finds the canned
>
> Now that's kinky. �

You want kinky... I'll give Blinky Kinky! hehe

Ceviche Mako

2 lbs mako shark, cubed
8-10 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped
8-12 limes, freshly squeezed and strained to remove pulp,enough to
cover fish
1 red onion, thinly sliced and rinsed

Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at
least 2-3 hours before serving.
Before serving, mix well and serve with lettuce, corn, avocado or
other cold salad vegetables on the side.
It is important to use a juicer that squeezes the juice out of the
limes, not one that will tear the membrane of the lime sections since
this will make the lime juice bitter.
---

Michel wrote:
> Is there such a thing? My wife likes tina in oil, but finds the
> canned tuna usually too salty for her taste (she is very sensitive
> to salt).

Read the ingredients list. If it says it includes salt you know it's not
what you want. You will probably be pressed (no pun intended about the
olive oil) to find tuna in oil without salt. Salt is used as a preservative
with a lot of fish.

Jill

jmcquown wrote:

> Michel wrote:
>> Is there such a thing? My wife likes tina in oil, but finds the canned
>> tuna usually too salty for her taste (she is very sensitive to salt).
>
> Read the ingredients list. If it says it includes salt you know it's not
> what you want. You will probably be pressed (no pun intended about the
> olive oil) to find tuna in oil without salt. Salt is used as a
> preservative with a lot of fish.

I haven't bought tuna in oil in years. It's typically packed in olive oil
now?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Blinky the Shark wrote:

> I haven't bought tuna in oil in years. It's typically packed in
> olive oil now?

Yes, that or simple water. 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.
--
Vilco
Alaska: Scusa franchi, cantante del liga(bella merda). Tu avresti
studiato musica per cantare il liga? Ok allora io studio astrofisica
per scaccolarmi il naso.

Vilco wrote:

> Blinky the Shark wrote:
>
>> I haven't bought tuna in oil in years. It's typically packed in olive
>> oil now?
>
> Yes, that or simple water. 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.

I buy what's on sale. But thank you for the tips.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Sqwertz wrote:
> On Mon, 14 Jan 2008 23:53:24 -0800, Blinky the Shark wrote:
>
>> jmcquown wrote:
>>
>>> Michel wrote:
>>>> Is there such a thing? My wife likes tina in oil, but finds the canned
>>>> tuna usually too salty for her taste (she is very sensitive to salt).
>>> Read the ingredients list. If it says it includes salt you know it's not
>>> what you want. You will probably be pressed (no pun intended about the
>>> olive oil) to find tuna in oil without salt. Salt is used as a
>>> preservative with a lot of fish.
>> I haven't bought tuna in oil in years. It's typically packed in olive oil
>> now?
>
> Not in the United States it isn't. Some of it is lately - a
> fiarly recent development except for the Italian brands, but the
> vast majority is still canola or soybean oil.

Just checked a can I have in the stock cupboard - soybean oil here too.

--
Cheers
Chatty Cathy

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

"Vilco" > scripsit in
:

> 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)?

--

"What difference does it make to the dead, the
orphans, and the homeless, whether the mad
destruction is wrought under the name of
totalitarianism or the holy name of liberty
and democracy?"

Mohandas K. Gandhi

Michel wrote:

>> 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)?

Based on my taste and memory, San Cusumano seems one of the less salty I
ever had.
--
Vilco
Alaska: Scusa franchi, cantante del liga(bella merda). Tu avresti
studiato musica per cantare il liga? Ok allora io studio astrofisica
per scaccolarmi il naso.

"Vilco" > scripsit in
:

> Michel wrote:
>
>>> 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)?
>
> Based on my taste and memory, San Cusumano seems one of the
> less salty I ever had.

Unfortunately, the valori nutrizionali do not list the salt
content.

http://www.ninocastiglione.it/sapete2.asp

The fact that it is not listed is not a guarantee that it is not
present. If I could find a can in Canada, I could see the salt
content as it must be listed by law.

--

"What difference does it make to the dead, the
orphans, and the homeless, whether the mad
destruction is wrought under the name of
totalitarianism or the holy name of liberty
and democracy?"

Mohandas K. Gandhi

Michel wrote:

>> Based on my taste and memory, San Cusumano seems one of the
>> less salty I ever had.

> The fact that it is not listed is not a guarantee
> that it is not present.

Obviously. That's why I had to base my opinion on taste.

> If I could find a can in Canada, I could see the salt
> content as it must be listed by law.

That's a clever labeling-rule, I'd like something like that here.
--
Vilco
Alaska: Scusa franchi, cantante del liga(bella merda). Tu avresti
studiato musica per cantare il liga? Ok allora io studio astrofisica
per scaccolarmi il naso.

Sqwertz wrote:
> Blinky the Shark wrote:
> > jmcquown wrote:
> >> Michel wrote:
> >>> Is there such a thing? �My wife likes tina in oil, but finds the canned
> >>> tuna usually too salty for her taste (she is very sensitive to salt).
>
> >> Read the ingredients list. �If it says it includes salt you know it's not
> >> what you want. �You will probably be pressed (no pun intended about the
> >> olive oil) to find tuna in oil without salt. �Salt is used as a
> >> preservative with a lot of fish.
>
> > I haven't bought tuna in oil in years. �It's typically packed in olive oil
> > now?
>
> Not in the United States it isn't. �Some of it is lately - a
> fiarly recent development except for the Italian brands, but the
> vast majority is still canola or soybean oil.

More bullshit...

Nothing new... Bumble Bee has had tuna in olive oil forever, I buy it
all the time. Bumble Bee also has a low sodium tuna (I've never tried
it).

http://www.bumblebee.com/products_fam.jsp?famid=1

Star Kist has a low salt version and in flavored olive oil:
http://www.buythecase.net/brand/Star...ID=36413881521

Progresso tuna in olive oil is another I've been buying forever:
http://www.amazon.com/Progresso-Soli.../dp/B000EMOCJO

And Amazon carries many mo
http://www.amazon.com/s/ref=nb_ss_gw...+oil&x=11&y=22

The greatest variety of tuna in olive oil (and sardines, etc.) at the
lowest prices can be found in Hispanic markets under various Hispanic
sounding brand names, but if you read the labels you'll notice many
are canned in places like New Jersey.

The canned fish purveyers have been capitalizing on the trend people
have adopted to consume their products packed in water. The dumb
consumers pay more and get less... any who drain the water and then
add mayo would have been far better off buying tuna in oil to begin
with. Tuna/sardines in olive oil is an especially good bargain
considering it automatically adds a wonderful dressing for salads....
you save no calories by draining oil packed and then adding mayo,
which is precisely what most people do, and they typically add a lot
more mayo to drained water packed than they would with drained oil
packed, so they've accomplished zip, except that they drained away
much of the flavor.


SHELDON

Janet Baraclough wrote:
> The message >
> from ChattyCathy > contains these words:
>
>>>>> Michel wrote:
>>>>>> Is there such a thing?
>
>> Just checked a can I have in the stock cupboard - soybean oil here too.
>
> I just checked the content lists on the cans of fish in our pantry.
>
> Tuna, sunflower oil, salt.
> Sardines, evoo, salt
> Anchovies, evoo, salt.

Only had tuna in there.... But I'll have to check out the shelves in the
supermarket when I shop again and see if there are any sardines etc.
with olive oil.
--
Cheers
Chatty Cathy - curious now...

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

Michael Dog3 a écrit :

> I did a quick search and came up with nothing on low sodium tuna in oil.
> I did find several articles on low sodium tuna packed in water. However
> on fitnessandkids.com I found this excerpt:
>
> "LOW-SODIUM
>
> Although many packaged and processed foods are very high in sodium,
> Chicken of the Sea offers products that are low-sodium and very low-
> sodium, with levels ranging from 35 mg. to 90 mg. per 2-ounce serving."

I checked out all the suggested links (thanks everyone for the time
you took to provide this information) as well as names of companies
when no links were present. I conclude:

1. No low-sodium tuna (or even Tina, for you giggling minnies) is
available packed in oil of any sort.

2. No ingredients list available online mentions sodium content (even
on the low-sodium items) which leads me to believe that it must be
high.

I am therefore considering ways of making my own from fresh tuna and
olive oil (and not Olive Oyl).

I have never cooked tuna before, so any suggestions are welcome.

On Tue, 15 Jan 2008 01:19:44 -0800, Blinky the Shark
> wrote:

>Vilco wrote:
>
>> Blinky the Shark wrote:
>>
>>> I haven't bought tuna in oil in years. It's typically packed in olive
>>> oil now?
>>
>> Yes, that or simple water. 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.
>
>I buy what's on sale. But thank you for the tips.

tsk, tsk, a shark eating canned fish. i must say, i'm disappointed.

your pal,
blake

"alsand wrote:
>
> No ingredients list available online mentions sodium content (even
> on the low-sodium items) which leads me to believe that it must be
> high.
>
> I am therefore considering ways of making my own from fresh tuna and
> olive oil (and not Olive Oyl).
>
> I have never cooked tuna before, so any suggestions are welcome.

Are you warped... every can of tuna lists sodium content on the
label... the ingredients lists I provided all indicate sodium
content... you must be too friggin brainless to know that sodium means
salt.

Michel wrote:
> "Vilco" > scripsit in
> :
>
>> 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?
--
Cheers
Chatty Cathy

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

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... the animals glands maintain a
particular sodium level. But all food contains salt... what's
printed on labels is "No Salt Added", but all food contains salt
naturally... there is no such thing as a salt free diet, without salt
you die.

The flesh of various finned seafood contains about the same proportion
of sodium as the various cuts of beef.

http://www.wholefoodsmarket.com/prod...utrifacts.html

http://www.askthemeatman.com/beef_nu...nal_values.htm

blake murphy wrote:
> On Tue, 15 Jan 2008 01:19:44 -0800, Blinky the Shark
> > wrote:
>
>> Vilco wrote:
>>
>>> Blinky the Shark wrote:
>>>
>>>> I haven't bought tuna in oil in years. It's typically packed in olive
>>>> oil now?
>>> Yes, that or simple water. 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.
>> I buy what's on sale. But thank you for the tips.
>
> tsk, tsk, a shark eating canned fish. i must say, i'm disappointed.

But, but, but... he eats it *without* opening the can.. And he has a
license plate for dessert...

--
Cheers
Chatty Cathy - who has seen "Shark Tale" over and over and over....

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

ChattyCathy wrote:

> blake murphy wrote:
>> On Tue, 15 Jan 2008 01:19:44 -0800, Blinky the Shark
>> > wrote:
>>
>>> Vilco wrote:
>>>
>>>> Blinky the Shark wrote:
>>>>
>>>>> I haven't bought tuna in oil in years. It's typically packed in
>>>>> olive oil now?
>>>> Yes, that or simple water. 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.
>>> I buy what's on sale. But thank you for the tips.
>>
>> tsk, tsk, a shark eating canned fish. i must say, i'm disappointed.
>
> But, but, but... he eats it *without* opening the can.. And he has a
> license plate for dessert...

You're supposed to open the can?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Blinky the Shark said...

> ChattyCathy wrote:
>
>> blake murphy wrote:
>>> On Tue, 15 Jan 2008 01:19:44 -0800, Blinky the Shark
>>> > wrote:
>>>
>>>> Vilco wrote:
>>>>
>>>>> Blinky the Shark wrote:
>>>>>
>>>>>> I haven't bought tuna in oil in years. It's typically packed in
>>>>>> olive oil now?
>>>>> Yes, that or simple water. 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.
>>>> I buy what's on sale. But thank you for the tips.
>>>
>>> tsk, tsk, a shark eating canned fish. i must say, i'm disappointed.
>>
>> But, but, but... he eats it *without* opening the can.. And he has a
>> license plate for dessert...
>
> You're supposed to open the can?


Anybody remember the band "Hot Tuna"? "Burgers" What an excellent album.

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv|@aol

On Jan 15, 3:19 am, Blinky the Shark > wrote:
> Vilco wrote:
> > Blinky the Shark wrote:
>
> >> I haven't bought tuna in oil in years. It's typically packed in olive
> >> oil now?
>
> > Yes, that or simple water. 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.
>
> I buy what's on sale. But thank you for the tips.

Chicken of the Sea, Bumblebee, and most other popular brands and store
brands are packed in soybean oil. Not the most aesthetically pleasing
oil, but there's only so much you should expect from canned fish
anyway.
>
> --
> Blinky

--Bryan

"Bobo Bonito�" wrote:
>
> Chicken of the Sea, Bumblebee, and most other popular brands
> and store brands are packed in soybean oil. �Not the most
> aesthetically pleasing oil, but there's only so much you should
> expect from canned fish anyway.

Bobo Bonito�

Yes!

On Jan 15, 8:38 pm, Sheldon > wrote:
> "Bobo Bonito�" wrote:
>
> > Chicken of the Sea, Bumblebee, and most other popular brands
> > and store brands are packed in soybean oil. �Not the most
> > aesthetically pleasing oil, but there's only so much you should
> > expect from canned fish anyway.
>
> Bobo Bonito�
>
> Yes!

And some jack mackerel to accompany your Crystal Palace.

--Bryan

On Jan 15, 9:47Â*pm, "Bobo Bonobo®" > wrote:
> On Jan 15, 8:38 pm, Sheldon > wrote:
>
> > "Bobo Bonito�" wrote:
>
> > > Chicken of the Sea, Bumblebee, and most other popular brands
> > > and store brands are packed in soybean oil. �Not the most
> > > aesthetically pleasing oil, but there's only so much you should
> > > expect from canned fish anyway.
>
> > Bobo Bonito�
>
> > Yes!
>
> And some jack mackerel to accompany your Crystal Palace.

I like jack mackerel, a change from tuna salad, makes great fish cakes/
croquettes too. Crystal Palace vodka is nice iced with black cherry
soda and a squeeze of lime.

I love kipper snacks.

Crown Prince

Bobo Bonobo® wrote:

> Chicken of the Sea, Bumblebee, and most other popular brands and store
> brands are packed in soybean oil. Not the most aesthetically pleasing
> oil, but there's only so much you should expect from canned fish
> anyway.
>
> --Bryan

Everyone is so concerned about their weight, I wonder if they will stop
making tuna packed in oil. I hope not, because I like it. Water packed
tuna does not taste the same, to me.

Becca

Sheldon wrote:
> ChattyCathy wrote:
>> Michel wrote:
>>> "Vilco" > scripsit in
>>> :
>>>> 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.... He's lucky we didn't start
going on about cellphones or something
--
Cheers
Chatty Cathy

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

On Wed, 16 Jan 2008 16:41:47 +0200, ChattyCathy
> wrote:

>Sheldon wrote:
>> ChattyCathy wrote:
>>> Michel wrote:
>>>> "Vilco" > scripsit in
>>>> :
>>>>> 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.... He's lucky we didn't start
>going on about cellphones or something

low-sodium cell phones are very difficult to find...

your pal,
blake

On Wed, 16 Jan 2008 09:01:55 -0600, Sqwertz >
wrote:

>On Wed, 16 Jan 2008 16:41:47 +0200, ChattyCathy wrote:
>
>> Well, you're probably right - but I was just a bit "miffed" at the OP's
>> attitude... People were trying to be helpful.
>
>Michel is a little prude. I knew he'd especially *not* get a
>kick out of the "wife like tina in oil" responses. And sure
>enough, he called us all "minnies" - whatever those are.
>
>-sw

a 'minnie' is a rodent's bitch.

your pal,
goofy

blake murphy wrote:
> On Wed, 16 Jan 2008 16:41:47 +0200, ChattyCathy
> > wrote:
>
>> Sheldon wrote:
>>> ChattyCathy wrote:
>>>> Michel wrote:
>>>>> "Vilco" > scripsit in
>>>>> :
>>>>>> 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.... He's lucky we didn't start
>> going on about cellphones or something
>
> low-sodium cell phones are very difficult to find...

LOL!
--
Cheers
Chatty Cathy

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

On Tue, 15 Jan 2008 19:12:27 -0800 (PST), Sheldon >
wrote:

>On Jan 15, 9:47*pm, "Bobo Bonobo®" > wrote:
>> On Jan 15, 8:38 pm, Sheldon > wrote:
>>
>> > "Bobo Bonito?" wrote:
>>
>> > > Chicken of the Sea, Bumblebee, and most other popular brands
>> > > and store brands are packed in soybean oil. ?Not the most
>> > > aesthetically pleasing oil, but there's only so much you should
>> > > expect from canned fish anyway.
>>
>> > Bobo Bonito?
>>
>> > Yes!
>>
>> And some jack mackerel to accompany your Crystal Palace.
>
>I like jack mackerel, a change from tuna salad, makes great fish cakes/
>croquettes too. Crystal Palace vodka is nice iced with black cherry
>soda and a squeeze of lime.
>
>I love kipper snacks.

Please don't bring kippers up or I'll be going to the grocery store
again. They disappear around here like brownies do in a normal house.

We've still got friggin Christmas cookies left but NO kippers!!!

Lou

Lou Decruss wrote:
> On Tue, 15 Jan 2008 19:12:27 -0800 (PST), Sheldon >
> wrote:
>
>> On Jan 15, 9:47 pm, "Bobo Bonobo®" > wrote:
>>> On Jan 15, 8:38 pm, Sheldon > wrote:
>>>
>>>> "Bobo Bonito?" wrote:
>>>>> Chicken of the Sea, Bumblebee, and most other popular brands
>>>>> and store brands are packed in soybean oil. ?Not the most
>>>>> aesthetically pleasing oil, but there's only so much you should
>>>>> expect from canned fish anyway.
>>>> Bobo Bonito?
>>>> Yes!
>>> And some jack mackerel to accompany your Crystal Palace.
>> I like jack mackerel, a change from tuna salad, makes great fish cakes/
>> croquettes too. Crystal Palace vodka is nice iced with black cherry
>> soda and a squeeze of lime.
>>
>> I love kipper snacks.
>
> Please don't bring kippers up or I'll be going to the grocery store
> again. They disappear around here like brownies do in a normal house.

With poached eggs? - Yum!
>
> We've still got friggin Christmas cookies left but NO kippers!!!


--
Cheers
Chatty Cathy

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

Sqwertz wrote:
> On Wed, 16 Jan 2008 19:44:48 +0200, ChattyCathy wrote:
>
>> Lou Decruss wrote:
>>
>>> Please don't bring kippers up or I'll be going to the grocery store
>>> again. They disappear around here like brownies do in a normal house.
>> With poached eggs? - Yum!
>
> They really ARE eaten for breakfast? I thought that was just a
> line in a Supertramp song.

Well, more like brunch 'round here. But they are good....
--
Cheers
Chatty Cathy

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

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