I am not sure what this means but they often seem to use this term on the TV
show, Chopped. Usually in reference to tomatoes. Tonight it was about
tomato soup. They always say that it should have been cooked longer to get
the taste out.

Now maybe it's because I grew up eating a lot of canned food but I just
don't get it. As a kid, we had canned ravioli, chili, soup and vegetables.
I will say that canned vegetables do have a mushier quality to them.
Exception perhaps being corn and some brands of dried beans. And most of
the soup and other foods like ravioli are not to my liking for a couple of
reasons. One being the mushiness of being canned and the other being
ingredients that I would not put in the dish if I made it from scratch.
Like HFCS or sugar. Gives them an oddly sweet taste.

Maybe I am taking what they are saying as wrong. I am assuming that they
mean that they can actually taste the can. And that cooking it for longer
would make that taste go away.

The only thing like this that I have tasted that tasted really foul to me
was Muir Glen pasta sauce. This is the product, and no, I didn't buy from
them.

http://www.plummarket.com/home/muir-...es+pasta+sauce

As you can see, there are a few ingredients that I wouldn't put in there if
I were to make it at home. But I can't see what would give it an off taste.
And it does have an off taste. So much so that I couldn't even doctor it to
be edible. I bought it once at what used to be my local health food store.
They decided to stock it instead of the Amy's because it was so much
cheaper. I then begged the owner to please get the Amy's again and I would
pay any price for it because the Muir Glen was so bad. He then told me that
I was the 5th person to have told him the same thing! In the end, they
wound up selling both because some people did buy the Muir Glen.

Please note that I am not knocking the Muir Glen brand. I have bought other
of their products and they were fine.

So what do you think is meant by a canned food taste? And can you taste it?

On Wednesday, June 10, 2015 at 12:55:28 AM UTC-5, Julie Bove wrote:
>
> So what do you think is meant by a canned food taste? And can you taste it?
>
>
LOTS of blathering deleted.

Gosh, I don't know Ju-Ju, what do think the best thing to do would be?

> wrote in message
...
> On Wednesday, June 10, 2015 at 12:55:28 AM UTC-5, Julie Bove wrote:
>>
>> So what do you think is meant by a canned food taste? And can you taste
>> it?
>>
>>
> LOTS of blathering deleted.
>
> Gosh, I don't know Ju-Ju, what do think the best thing to do would be?

Probably slapping you silly but I'm not normally prone to violence. And
that's not my name Jo Jo.

I think canned corn is good because in the canning process some of the sugar in it is caramelized.

> wrote in message
...
> I think canned corn is good because in the canning process some of the
> sugar in it is caramelized.

I don't know about that but the only canned foods I will use is corn and
tomatoes.

--
http://www.helpforheroes.org.uk/shop/

On Wednesday, June 10, 2015 at 4:31:08 AM UTC-7, Ophelia wrote:
> > wrote in message
> ...
> > I think canned corn is good because in the canning process some of the
> > sugar in it is caramelized.
>
> I don't know about that but the only canned foods I will use is corn and
> tomatoes.

I make an exception for dry beans as well. Much easier to open a can
than to try to degasify and then cook actual dry beans to the right degree
of doneness. Often I will forget to keep adding water and the beans
will scorch.

> wrote in message
...
> On Wednesday, June 10, 2015 at 4:31:08 AM UTC-7, Ophelia wrote:
>> > wrote in message
>> ...
>> > I think canned corn is good because in the canning process some of the
>> > sugar in it is caramelized.
>>
>> I don't know about that but the only canned foods I will use is corn and
>> tomatoes.
>
> I make an exception for dry beans as well. Much easier to open a can
> than to try to degasify and then cook actual dry beans to the right degree
> of doneness. Often I will forget to keep adding water and the beans
> will scorch.

Ahh yes! Do you mean things we would usually buy 'dried'? I so rarely use
them I had forgotten because they are a such a rare buy for me.

Heh so how do you like scorched beans ... ;-)



--
http://www.helpforheroes.org.uk/shop/

On Wed, 10 Jun 2015 12:43:22 +0100, "Ophelia" >
wrote:
>
>
> > wrote in message
> ...
> > On Wednesday, June 10, 2015 at 4:31:08 AM UTC-7, Ophelia wrote:
> >> > wrote in message
> >> ...
> >> > I think canned corn is good because in the canning process some of the
> >> > sugar in it is caramelized.
> >>
> >> I don't know about that but the only canned foods I will use is corn and
> >> tomatoes.
> >
> > I make an exception for dry beans as well. Much easier to open a can
> > than to try to degasify and then cook actual dry beans to the right degree
> > of doneness. Often I will forget to keep adding water and the beans
> > will scorch.
>
> Ahh yes! Do you mean things we would usually buy 'dried'? I so rarely use
> them I had forgotten because they are a such a rare buy for me.
>
> Heh so how do you like scorched beans ... ;-)

I cook beans from dry a lot. Just did it the day before yesterday in
fact and I can't say I've ever scorched beans. Now that I've said it,
guess what might happen next time - just to break my track record, of
course.

--

sf

On 6/10/2015 12:08 PM, Sqwertz wrote:
> Or you could use..... <drum roll>...... a LID!
>
> -sw

,%%%%%%%%,
%%o%%/%%%%%%
%%%%\%%%<%%%%%
%%>%%%/%%%%o%%
%%%%%o%%\%%//%
%\o%\%%/%o/%%'
'%%\ `%/%%%'
'%| |%|%'
| | (O
| | |\
| | >>
| |
/ \
jgs^^^^^^^^^^^^^^^^^

"sf" > wrote in message
...
> On Wed, 10 Jun 2015 12:43:22 +0100, "Ophelia" >
> wrote:
>>
>>
>> > wrote in message
>> ...
>> > On Wednesday, June 10, 2015 at 4:31:08 AM UTC-7, Ophelia wrote:
>> >> > wrote in message
>> >> ...
>> >> > I think canned corn is good because in the canning process some of
>> >> > the
>> >> > sugar in it is caramelized.
>> >>
>> >> I don't know about that but the only canned foods I will use is corn
>> >> and
>> >> tomatoes.
>> >
>> > I make an exception for dry beans as well. Much easier to open a can
>> > than to try to degasify and then cook actual dry beans to the right
>> > degree
>> > of doneness. Often I will forget to keep adding water and the beans
>> > will scorch.
>>
>> Ahh yes! Do you mean things we would usually buy 'dried'? I so rarely
>> use
>> them I had forgotten because they are a such a rare buy for me.
>>
>> Heh so how do you like scorched beans ... ;-)
>
> I cook beans from dry a lot. Just did it the day before yesterday in
> fact and I can't say I've ever scorched beans. Now that I've said it,
> guess what might happen next time - just to break my track record, of
> course.

I haven't scorched too much of anything! I was very surprised to find a pan
scraper in my Christmas stocking one year. When I asked my mom why she got
it for me, she acted like I didn't know what it was. I did know. I just
rarely ever have a use for it.

I did have trouble a few times at an old apartment but that's where the one
burner overheated to the point where it blew up and shot a hole through my
pan. So I have a feeling that stove didn't keep a good temp. I did do a
lot of baking while I lived there but not so much cooking.

I also discovered that the trick to good beans is to put a lot of water in
when you cook them. I got this from the owner of a Mexican restaurant. I
had been making the mistake of putting too little water in. Not to the
point that they scorched but I thought the key to the end result was to cook
the water down out of them. Nope. I used to have a problem with my beans
splitting sometimes. That is why. He said in Mexico, they never throw the
bean water out. They always save it and use it for different things.

On Wednesday, June 10, 2015 at 3:09:57 AM UTC-5, Julie Bove wrote:
>
> > wrote in message
>
> ...
>
> > On Wednesday, June 10, 2015 at 12:55:28 AM UTC-5, Julie Bove wrote:
> >>
> >> So what do you think is meant by a canned food taste? And can you taste
> >> it?
> >>
> >>
> > LOTS of blathering deleted.
> >
> > Gosh, I don't know Ju-Ju, what do think the best thing to do would be?
>
> Probably slapping you silly but I'm not normally prone to violence. And
> that's not my name Jo Jo.
>
>
Naw, you'd whine you had some sort of ailment that prevents you
from lifting your arm, *nobody* in the NW does that, Angela
needs something cooked which she will not eat, etc., etc., etc.

wrote:
>
> I think canned corn is good because in the canning process some of the sugar in it is caramelized.

No offense but I think canned corn is very inferior to good fresh
corn. They lose that good taste when processing. Same with canned vs.
fresh tomatoes.

G.

Ophelia wrote:
>
> > wrote in message
> ...
> > I think canned corn is good because in the canning process some of the
> > sugar in it is caramelized.
>
> I don't know about that but the only canned foods I will use is corn and
> tomatoes.

Try making a tomato sandwich with canned whole tomatoes. See what you
think about them after you toss the sandwich into the trash after one
bite. It's the same lousy taste that you put into meals as one
ingredient. :-D

On Tue, 9 Jun 2015 22:55:18 -0700, "Julie Bove"
> wrote:

>I am not sure what this means but they often seem to use this term on the TV
>show, Chopped. Usually in reference to tomatoes. Tonight it was about
>tomato soup. They always say that it should have been cooked longer to get
>the taste out.
>
>Now maybe it's because I grew up eating a lot of canned food but I just
>don't get it.

Tinned food *does* have a particular taste, it's not something I lose
sleep over though. I do use tinned tomatoes sometimes, usually in Spag
Bol, and any 'tinned' taste seems to dissipate or be dominated by the
other flavours.

In fact, I really like tinned peas and asparagus, even though I also
love the fresh version of both. And I can't seem to cook chick
peas/garbanzo beans as well as the tinned version.
Hmm, I haven't made houmous for quite a while, might have to do
something about that.

On Wednesday, June 10, 2015 at 1:55:28 AM UTC-4, Julie Bove wrote:
> I am not sure what this means but they often seem to use this term on the TV
> show, Chopped. Usually in reference to tomatoes. Tonight it was about
> tomato soup. They always say that it should have been cooked longer to get
> the taste out.
>
> Now maybe it's because I grew up eating a lot of canned food but I just
> don't get it. As a kid, we had canned ravioli, chili, soup and vegetables.
> I will say that canned vegetables do have a mushier quality to them.
> Exception perhaps being corn and some brands of dried beans. And most of
> the soup and other foods like ravioli are not to my liking for a couple of
> reasons. One being the mushiness of being canned and the other being
> ingredients that I would not put in the dish if I made it from scratch.
> Like HFCS or sugar. Gives them an oddly sweet taste.
>
> Maybe I am taking what they are saying as wrong. I am assuming that they
> mean that they can actually taste the can. And that cooking it for longer
> would make that taste go away.
>
> The only thing like this that I have tasted that tasted really foul to me
> was Muir Glen pasta sauce. This is the product, and no, I didn't buy from
> them.
>
> http://www.plummarket.com/home/muir-...es+pasta+sauce
>
> As you can see, there are a few ingredients that I wouldn't put in there if
> I were to make it at home. But I can't see what would give it an off taste.
> And it does have an off taste. So much so that I couldn't even doctor it to
> be edible. I bought it once at what used to be my local health food store.
> They decided to stock it instead of the Amy's because it was so much
> cheaper. I then begged the owner to please get the Amy's again and I would
> pay any price for it because the Muir Glen was so bad. He then told me that
> I was the 5th person to have told him the same thing! In the end, they
> wound up selling both because some people did buy the Muir Glen.
>
> Please note that I am not knocking the Muir Glen brand. I have bought other
> of their products and they were fine.
>
> So what do you think is meant by a canned food taste? And can you taste it?







I think nearly all that make their own pasta sauce use canned tomatoes.

On Wed, 10 Jun 2015 17:02:38 -0400, Gary > wrote:

> Ophelia wrote:
> >
> > > wrote in message
> > ...
> > > I think canned corn is good because in the canning process some of the
> > > sugar in it is caramelized.
> >
> > I don't know about that but the only canned foods I will use is corn and
> > tomatoes.
>
> Try making a tomato sandwich with canned whole tomatoes. See what you
> think about them after you toss the sandwich into the trash after one
> bite. It's the same lousy taste that you put into meals as one
> ingredient. :-D

Nobody was talking about sandwiches.

--

sf

On 6/10/2015 4:13 PM, sf wrote:
> On Wed, 10 Jun 2015 17:02:38 -0400, Gary > wrote:
>
>> Ophelia wrote:
>>>
>>> > wrote in message
>>> ...
>>>> I think canned corn is good because in the canning process some of the
>>>> sugar in it is caramelized.
>>>
>>> I don't know about that but the only canned foods I will use is corn and
>>> tomatoes.
>>
>> Try making a tomato sandwich with canned whole tomatoes. See what you
>> think about them after you toss the sandwich into the trash after one
>> bite. It's the same lousy taste that you put into meals as one
>> ingredient. :-D
>
> Nobody was talking about sandwiches.
>

Yeah, that response was puzzler for sure.

On Wed, 10 Jun 2015 16:15:03 -0600, La Mirada > wrote:

> On 6/10/2015 4:13 PM, sf wrote:
> > On Wed, 10 Jun 2015 17:02:38 -0400, Gary > wrote:
> >
> >> Ophelia wrote:
> >>>
> >>> > wrote in message
> >>> ...
> >>>> I think canned corn is good because in the canning process some of the
> >>>> sugar in it is caramelized.
> >>>
> >>> I don't know about that but the only canned foods I will use is corn and
> >>> tomatoes.
> >>
> >> Try making a tomato sandwich with canned whole tomatoes. See what you
> >> think about them after you toss the sandwich into the trash after one
> >> bite. It's the same lousy taste that you put into meals as one
> >> ingredient. :-D
> >
> > Nobody was talking about sandwiches.
> >
>
> Yeah, that response was puzzler for sure.

Does the thought of a fresh corn sandwich make you salivate?
Me either. :/

--

sf

On 6/10/2015 4:55 PM, sf wrote:
> On Wed, 10 Jun 2015 16:15:03 -0600, La Mirada > wrote:
>
>> On 6/10/2015 4:13 PM, sf wrote:
>>> On Wed, 10 Jun 2015 17:02:38 -0400, Gary > wrote:
>>>
>>>> Ophelia wrote:
>>>>>
>>>>> > wrote in message
>>>>> ...
>>>>>> I think canned corn is good because in the canning process some of the
>>>>>> sugar in it is caramelized.
>>>>>
>>>>> I don't know about that but the only canned foods I will use is corn and
>>>>> tomatoes.
>>>>
>>>> Try making a tomato sandwich with canned whole tomatoes. See what you
>>>> think about them after you toss the sandwich into the trash after one
>>>> bite. It's the same lousy taste that you put into meals as one
>>>> ingredient. :-D
>>>
>>> Nobody was talking about sandwiches.
>>>
>>
>> Yeah, that response was puzzler for sure.
>
> Does the thought of a fresh corn sandwich make you salivate?
> Me either. :/
>
LOL!

On Wed, 10 Jun 2015 14:45:12 -0700, The Other Guy
> wrote:

>On Thu, 11 Jun 2015 07:18:44 +1000, Jeßus
> wrote:
>
>>On Tue, 9 Jun 2015 22:55:18 -0700, "Julie Bove"
> wrote:
>>
>>>I am not sure what this means but they often seem to use this term on the TV
>>>show, Chopped. Usually in reference to tomatoes. Tonight it was about
>>>tomato soup. They always say that it should have been cooked longer to get
>>>the taste out.
>>>
>>>Now maybe it's because I grew up eating a lot of canned food but I just
>>>don't get it.
>>
>>Tinned food *does* have a particular taste,
>
>NO ONE uses tin any more.

Australia and most of the ROTW does, that much I can say with
certainty.

>There WAS, long ago, a 'tin' taste,
>but you DON'T get the same from the aluminum that's used now.

Can't say I've ever seen aluminium used for tinning.

But it also just occurred to me that most the tins I see these days
have an internal lining, which may account for any tinned flavour not
being as pronounced as it used to be. A doubled edged sword... since
the lining uses BPA, which isn't exactly healthy...

On 6/10/2015 5:04 PM, wrote:
> On Wed, 10 Jun 2015 14:45:12 -0700, The Other Guy
> > wrote:
>
>> On Thu, 11 Jun 2015 07:18:44 +1000, Jeßus
>> > wrote:
>>
>>> On Tue, 9 Jun 2015 22:55:18 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> I am not sure what this means but they often seem to use this term on the TV
>>>> show, Chopped. Usually in reference to tomatoes. Tonight it was about
>>>> tomato soup. They always say that it should have been cooked longer to get
>>>> the taste out.
>>>>
>>>> Now maybe it's because I grew up eating a lot of canned food but I just
>>>> don't get it.
>>>
>>> Tinned food *does* have a particular taste,
>>
>> NO ONE uses tin any more.
>
> Australia and most of the ROTW does, that much I can say with
> certainty.
>
>> There WAS, long ago, a 'tin' taste,
>> but you DON'T get the same from the aluminum that's used now.
>
> Can't say I've ever seen aluminium used for tinning.
>
> But it also just occurred to me that most the tins I see these days
> have an internal lining, which may account for any tinned flavour not
> being as pronounced as it used to be. A doubled edged sword... since
> the lining uses BPA, which isn't exactly healthy...
>
>
You say that now, but wait until your man-boobies start to show, you'll
be so proud of them!

On Wednesday, June 10, 2015 at 1:55:28 AM UTC-4, Julie Bove wrote:
> I am not sure what this means but they often seem to use this term on the TV
> show, Chopped. Usually in reference to tomatoes. Tonight it was about
> tomato soup. They always say that it should have been cooked longer to get
> the taste out.
>
> Now maybe it's because I grew up eating a lot of canned food but I just
> don't get it. As a kid, we had canned ravioli, chili, soup and vegetables.
> I will say that canned vegetables do have a mushier quality to them.
> Exception perhaps being corn and some brands of dried beans. And most of
> the soup and other foods like ravioli are not to my liking for a couple of
> reasons. One being the mushiness of being canned and the other being
> ingredients that I would not put in the dish if I made it from scratch.
> Like HFCS or sugar. Gives them an oddly sweet taste.
>
> Maybe I am taking what they are saying as wrong. I am assuming that they
> mean that they can actually taste the can. And that cooking it for longer
> would make that taste go away.
>
> The only thing like this that I have tasted that tasted really foul to me
> was Muir Glen pasta sauce. This is the product, and no, I didn't buy from
> them.
>
> http://www.plummarket.com/home/muir-...es+pasta+sauce
>
> As you can see, there are a few ingredients that I wouldn't put in there if
> I were to make it at home. But I can't see what would give it an off taste.
> And it does have an off taste. So much so that I couldn't even doctor it to
> be edible. I bought it once at what used to be my local health food store.
> They decided to stock it instead of the Amy's because it was so much
> cheaper. I then begged the owner to please get the Amy's again and I would
> pay any price for it because the Muir Glen was so bad. He then told me that
> I was the 5th person to have told him the same thing! In the end, they
> wound up selling both because some people did buy the Muir Glen.
>
> Please note that I am not knocking the Muir Glen brand. I have bought other
> of their products and they were fine.
>
> So what do you think is meant by a canned food taste? And can you taste it?





Unless you have a garden I doubt you will ever get fresh corn.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> > wrote in message
>> ...
>> > I think canned corn is good because in the canning process some of the
>> > sugar in it is caramelized.
>>
>> I don't know about that but the only canned foods I will use is corn and
>> tomatoes.
>
> Try making a tomato sandwich with canned whole tomatoes. See what you
> think about them after you toss the sandwich into the trash after one
> bite. It's the same lousy taste that you put into meals as one
> ingredient. :-D

If you are making a hot, Italian type sandwich such as meatball or even
sausages, canned tomatoes are fine.

"The Other Guy" > wrote in message
...
> On Thu, 11 Jun 2015 07:18:44 +1000, Jeßus
> > wrote:
>
>>On Tue, 9 Jun 2015 22:55:18 -0700, "Julie Bove"
> wrote:
>>
>>>I am not sure what this means but they often seem to use this term on the
>>>TV
>>>show, Chopped. Usually in reference to tomatoes. Tonight it was about
>>>tomato soup. They always say that it should have been cooked longer to
>>>get
>>>the taste out.
>>>
>>>Now maybe it's because I grew up eating a lot of canned food but I just
>>>don't get it.
>>
>>Tinned food *does* have a particular taste,
>
> NO ONE uses tin any more. There WAS, long ago, a 'tin' taste,
> but you DON'T get the same from the aluminum that's used now.

Interesting! People still say tinfoil too when it isn't tin.

On 6/10/2015 7:43 PM, Julie Bove wrote:
>
> "The Other Guy" > wrote in message
> ...
>> On Thu, 11 Jun 2015 07:18:44 +1000, Jeßus
>> > wrote:
>>
>>> On Tue, 9 Jun 2015 22:55:18 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> I am not sure what this means but they often seem to use this term
>>>> on the TV
>>>> show, Chopped. Usually in reference to tomatoes. Tonight it was about
>>>> tomato soup. They always say that it should have been cooked longer
>>>> to get
>>>> the taste out.
>>>>
>>>> Now maybe it's because I grew up eating a lot of canned food but I just
>>>> don't get it.
>>>
>>> Tinned food *does* have a particular taste,
>>
>> NO ONE uses tin any more. There WAS, long ago, a 'tin' taste,
>> but you DON'T get the same from the aluminum that's used now.
>
> Interesting! People still say tinfoil too when it isn't tin.


There are a few where who could benefit from lead foil hat ;-)

"The Other Guy" > wrote in message
...
> On Thu, 11 Jun 2015 09:04:49 +1000, Jeßus
> > wrote:
>
>>>NO ONE uses tin any more.
>>
>>Australia and most of the ROTW does, that much I can say with
>>certainty.
>
> http://en.wikipedia.org/wiki/Tin_can
>
> No cans currently in wide use are composed primarily or wholly of tin
>
>>>There WAS, long ago, a 'tin' taste,
>>>but you DON'T get the same from the aluminum that's used now.
>>
>>Can't say I've ever seen aluminium used for tinning.
>>
>>But it also just occurred to me that most the tins I see these days
>>have an internal lining, which may account for any tinned flavour not
>>being as pronounced as it used to be. A doubled edged sword... since
>>the lining uses BPA, which isn't exactly healthy...
>
> Most 'tin' cans are steel or aluminum now, easier to make (alum can be
> stamped from a single piece and need only a top) AND less weight, as well
> as eliminating the corruption of food that could happen if left in an
> opened tin can. I CAN remember THAT happening when I was a child, NOT
> today.
>
> And I've never heard of a metal can having BPA inside (in the US),
> though it apparently is done in the UK.
>
> http://en.wikipedia.org/wiki/Bisphenol_A
>
>
>
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

I'm pretty sure they do here.

Yep.

http://health.howstuffworks.com/well...-out-there.htm

We're all gonna die.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> > wrote in message
>> ...
>> > I think canned corn is good because in the canning process some of the
>> > sugar in it is caramelized.
>>
>> I don't know about that but the only canned foods I will use is corn and
>> tomatoes.
>
> Try making a tomato sandwich with canned whole tomatoes. See what you
> think about them after you toss the sandwich into the trash after one
> bite. It's the same lousy taste that you put into meals as one
> ingredient. :-D

Of course I would never make a sandwich with canned tomatoes!!! I grow my
own fresh tomatoes!

--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...

> I think nearly all that make their own pasta sauce use canned tomatoes.

I grow plum tomatoes and will use them if I have enough but I wouldn't
have enough to last all winter.

--
http://www.helpforheroes.org.uk/shop/

On Wednesday, June 10, 2015 at 5:02:15 PM UTC-4, Gary wrote:

> Try making a tomato sandwich with canned whole tomatoes. See what you
> think about them after you toss the sandwich into the trash after one
> bite. It's the same lousy taste that you put into meals as one
> ingredient. :-D

Strawman. Only an idiot (or someone who was very desperate) would
make a sandwich with canned tomatoes.

However, for cooked applications, canned tomatoes are no different
from fresh, and if the only fresh tomatoes you have available are
the standard grocery store "red rocks", canned is much better than
fresh for cooking.

Do you use tomatoes only for tomato sandwiches, perhaps? I can
see where that might lead you to believe canned are unacceptable.

Cindy Hamilton

On Wednesday, June 10, 2015 at 5:46:04 PM UTC-4, The Other Guy wrote:
> On Thu, 11 Jun 2015 07:18:44 +1000, Jeßus

> >Tinned food *does* have a particular taste,
>
> NO ONE uses tin any more. There WAS, long ago, a 'tin' taste,
> but you DON'T get the same from the aluminum that's used now.

Brits and Aussies say "tinned" where we could say "canned".

Shoot, half the time I call aluminum foil, "tinfoil", and I
know darned well it isn't made of tin. The "tinfoil hat"
comes to mind.

People who make and install forced-air heating ducts are sometimes
called "tin knockers", even though the material is galvanized steel.

Cindy Hamilton

On Wednesday, June 10, 2015 at 7:05:05 PM UTC-4, Je�us wrote:
> On Wed, 10 Jun 2015 14:45:12 -0700, The Other Guy

> >There WAS, long ago, a 'tin' taste,
> >but you DON'T get the same from the aluminum that's used now.
>
> Can't say I've ever seen aluminium used for tinning.
>
> But it also just occurred to me that most the tins I see these days
> have an internal lining, which may account for any tinned flavour not
> being as pronounced as it used to be. A doubled edged sword... since
> the lining uses BPA, which isn't exactly healthy...

We don't use aluminum for "tinning" food, either. It's almost
universally steel with some interior coating. Not all linings use
BPA; I've got some sort of tomatoes whose label says "BPA free".

Beer, on the other hand, is frequently put into aluminum cans.
I think those are coated both inside and out. My husband claims
he can taste the aluminum, but I surely can't. (On the other hand,
there are things that I can taste that he cannot.)

Cindy Hamilton

On 6/11/2015 5:17 AM, Cindy Hamilton wrote:
> On Wednesday, June 10, 2015 at 5:46:04 PM UTC-4, The Other Guy wrote:
>> On Thu, 11 Jun 2015 07:18:44 +1000, Jeßus
>
>>> Tinned food *does* have a particular taste,
>>
>> NO ONE uses tin any more. There WAS, long ago, a 'tin' taste,
>> but you DON'T get the same from the aluminum that's used now.
>
> Brits and Aussies say "tinned" where we could say "canned".
>
> Shoot, half the time I call aluminum foil, "tinfoil", and I
> know darned well it isn't made of tin. The "tinfoil hat"
> comes to mind.
>
> People who make and install forced-air heating ducts are sometimes
> called "tin knockers", even though the material is galvanized steel.
>
> Cindy Hamilton
>


Or tin men.

On 6/11/2015 5:21 AM, Cindy Hamilton wrote:
> On Wednesday, June 10, 2015 at 7:05:05 PM UTC-4, Je�us wrote:
>> On Wed, 10 Jun 2015 14:45:12 -0700, The Other Guy
>
>>> There WAS, long ago, a 'tin' taste,
>>> but you DON'T get the same from the aluminum that's used now.
>>
>> Can't say I've ever seen aluminium used for tinning.
>>
>> But it also just occurred to me that most the tins I see these days
>> have an internal lining, which may account for any tinned flavour not
>> being as pronounced as it used to be. A doubled edged sword... since
>> the lining uses BPA, which isn't exactly healthy...
>
> We don't use aluminum for "tinning" food, either. It's almost
> universally steel with some interior coating. Not all linings use
> BPA; I've got some sort of tomatoes whose label says "BPA free".
>
> Beer, on the other hand, is frequently put into aluminum cans.
> I think those are coated both inside and out. My husband claims
> he can taste the aluminum, but I surely can't. (On the other hand,
> there are things that I can taste that he cannot.)
>
> Cindy Hamilton
>


And one can tin a solder joint:

http://www.ehow.com/how_2216649_tin-soldering-iron.html

On Wednesday, June 10, 2015 at 5:59:17 PM UTC-4, wrote:
>
> I think nearly all that make their own pasta sauce use canned tomatoes.

I can tomatoes myself to use all winter. They have a marvelous fresh taste. I consider the taste of store bought tomatoes to be disgusting. Just try tasting them out the can, they're horrible.

http://www.richardfisher.com

On Thu, 11 Jun 2015 10:42:40 -0700 (PDT), Helpful person
> wrote:

>On Wednesday, June 10, 2015 at 5:59:17 PM UTC-4, wrote:
>>
>> I think nearly all that make their own pasta sauce use canned tomatoes.
>
>I can tomatoes myself to use all winter. They have a marvelous fresh taste. I consider the taste of store bought tomatoes to be disgusting. Just try tasting them out the can, they're horrible.
>
>http://www.richardfisher.com

I have eaten tomatoes that were commercially canned as a dinner-time
vegetable. home canned goods taste nice and fresh for maybe a month
and then the fresh-from-the-garden taste fades away. They may not
taste like commercially canned goods, but they no longer taste 'fresh'
Speaking from experience

Janet US

On 6/11/2015 7:21 AM, Cindy Hamilton wrote:

> Beer, on the other hand, is frequently put into aluminum cans.
> I think those are coated both inside and out. My husband claims
> he can taste the aluminum, but I surely can't. (On the other hand,
> there are things that I can taste that he cannot.)
>
> Cindy Hamilton
>

I can't taste aluminum but beer from a can is not as good as from a
glass bottle. Neither is as good as beer properly poured into a glass.

On Thursday, June 11, 2015 at 2:05:21 PM UTC-4, Janet B wrote:
> On Thu, 11 Jun 2015 10:42:40 -0700 (PDT), Helpful person
> >
> >I can tomatoes myself to use all winter. They have a marvelous fresh taste. I consider the taste of store bought tomatoes to be disgusting. Just try tasting them out the can, they're horrible.
> >
> >http://www.richardfisher.com
>
> I have eaten tomatoes that were commercially canned as a dinner-time
> vegetable. home canned goods taste nice and fresh for maybe a month
> and then the fresh-from-the-garden taste fades away. They may not
> taste like commercially canned goods, but they no longer taste 'fresh'
> Speaking from experience
>
> Janet US

Not true. They maintain their fresh taste (and smell) for a good year. The longest I've ever kept one of my own cans is three years. Although it had lost a little, it still tasted much better than anything from the shops.

I don't know what happens in commercial canning, but somehow they ruin the flavor.

http://www.richardfisher.com

On 2015-06-11, Ed Pawlowski > wrote:

> I can't taste aluminum but beer from a can is not as good as from a
> glass bottle. Neither is as good as beer properly poured into a glass.

Even if poured into a glass, canned beer has a metallic taste not
present in glass bottles. I have first hand experience.

My fave beer WAS Mojo IPA by Boulder Beer Co. Last summer they
changed from bottles to cans. There is an increasing presence of
canned beer, hereabouts, and I finally discovered the reason.
Apparently, you cannot bring glass into a Colo state park, so a lotta
breweries are switching to cans, so as to not lose sales to state park
goers.

Too bad. I won't drink the canned Mojo IPA. Even when poured into a
glass.

nb

On Thursday, June 11, 2015 at 1:42:43 PM UTC-4, Helpful person wrote:
> On Wednesday, June 10, 2015 at 5:59:17 PM UTC-4, wrote:
> >
> > I think nearly all that make their own pasta sauce use canned tomatoes.
>
> I can tomatoes myself to use all winter. They have a marvelous fresh taste. I consider the taste of store bought tomatoes to be disgusting. Just try tasting them out the can, they're horrible.

I've home-canned tomatoes, I've frozen home-grown tomatoes. Commercial
canned tomatoes do me just fine.

Cindy Hamilton

On 11 Jun 2015 18:36:43 GMT, notbob > wrote:

>On 2015-06-11, Ed Pawlowski > wrote:
>
>> I can't taste aluminum but beer from a can is not as good as from a
>> glass bottle. Neither is as good as beer properly poured into a glass.
>
>Even if poured into a glass, canned beer has a metallic taste not
>present in glass bottles. I have first hand experience.

You can taste canned beer instantly. There's no grey area here.

>My fave beer WAS Mojo IPA by Boulder Beer Co. Last summer they
>changed from bottles to cans. There is an increasing presence of
>canned beer, hereabouts, and I finally discovered the reason.
>Apparently, you cannot bring glass into a Colo state park, so a lotta
>breweries are switching to cans, so as to not lose sales to state park
>goers.
>
>Too bad. I won't drink the canned Mojo IPA. Even when poured into a
>glass.

Don't blame you.