Damsel in dis Dress wrote:
> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" >
> wrote:
>
>> sarah bennett wrote:
>>>
>>> boxed macaroni and cheese + frozen peas and a can of tuna.
>>
>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>> that's just not right.
>
> Lots of people eat that. I'm not one of them, but I'd be willing to
> bet that Crash would happily eat a bowl of it.
>
> Carol

I'm not denying it! But you know how some people think cheese and fish
don't go together? I'm normally not one of them, but the idea of tuna with
the cheese used in mac & cheese sounds... oogy

Jill

jmcquown wrote:
> Damsel in dis Dress wrote:
>
>>On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" >
>>wrote:
>>
>>
>>>sarah bennett wrote:
>>>
>>>>boxed macaroni and cheese + frozen peas and a can of tuna.
>>>
>>>Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>>that's just not right.
>>
>>Lots of people eat that. I'm not one of them, but I'd be willing to
>>bet that Crash would happily eat a bowl of it.
>>
>>Carol
>
>
> I'm not denying it! But you know how some people think cheese and fish
> don't go together? I'm normally not one of them, but the idea of tuna with
> the cheese used in mac & cheese sounds... oogy
>
> Jill
>
>

It's not fish, it's canned tuna

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

One time on Usenet, "jmcquown" > said:
> Damsel in dis Dress wrote:
> > On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" >
> > wrote:
> >> sarah bennett wrote:

> >>> boxed macaroni and cheese + frozen peas and a can of tuna.
> >>
> >> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> >> that's just not right.
> >
> > Lots of people eat that. I'm not one of them, but I'd be willing to
> > bet that Crash would happily eat a bowl of it.

> I'm not denying it! But you know how some people think cheese and fish
> don't go together? I'm normally not one of them, but the idea of tuna with
> the cheese used in mac & cheese sounds... oogy

"Oogy"? Is that a techinical term, Jill? ;-)

Jani - who wouldn't like tuna in mac & cheese either...

notbob wrote:

> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce

jarred salsa with some added diced onion, fresh cilantro, chopped garlic and the
juice of a lime

S'mee wrote:
> One time on Usenet, "jmcquown" > said:
>> Damsel in dis Dress wrote:
>>> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown"
>>> > wrote:
>>>> sarah bennett wrote:
>
>>>>> boxed macaroni and cheese + frozen peas and a can of tuna.
>>>>
>>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>>> that's just not right.
>>>
>>> Lots of people eat that. I'm not one of them, but I'd be willing to
>>> bet that Crash would happily eat a bowl of it.
>
>> I'm not denying it! But you know how some people think cheese and
>> fish don't go together? I'm normally not one of them, but the idea
>> of tuna with the cheese used in mac & cheese sounds... oogy
>
> "Oogy"? Is that a techinical term, Jill? ;-)
>
Of course it is!

> Jani - who wouldn't like tuna in mac & cheese either...

It just didn't strike me as a great combination. Hell, I've probably been
missing out all these years, who knows? I've added diced ham to mac &
cheese. I've added slices of kielbasa to mac & cheese. Mom used to even
put cooked ground beef in mac & cheese - think Hamburger Helper. Those
things just seem to "fit" better, if you know what I mean. But I'm not
dissin' anyone who wants to add a can of tuna. Just not my cup of tea.

Jill

Roberta wrote:
> Gregory Morrow wrote:
>> Damsel in dis Dress wrote:
>>
>>
>>> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown"
>>> > wrote:
>>>
>>>
>>>> sarah bennett wrote:
>>>>
>>>>> boxed macaroni and cheese + frozen peas and a can of tuna.
>>>>
>>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>>> that's
>>
>> just
>>
>>>> not right.
>>>
>>> Lots of people eat that. I'm not one of them, but I'd be willing to
>>> bet that Crash would happily eat a bowl of it.
>>
>>
>>
>> In the Midwest it can even be a basis of sorts for a tuna - noodle
>> casserole...
>>
>
> Cooked tuna (out of the can)is terrible to me....I can't stand the
> smell, let alone the taste :P I do like blackened Yellow Fin Tuna,
> but only fresh fresh....I have eaten it at resturaunts on the East
> coast (in FL and GA) and it was good - ordered it even slightly
> inland and find it is TERRIBLE!! (I am NOT a huge fan of fish of any
> kind - it has to be really fresh because if it's old at all it has
> the fishy taste :P)
>
> Roberta (in VA)

Even my cat won't eat canned tuna! When she first came around I had to pill
her to make sure she didn't have heartworms; the vet said tuck it in some
canned (water packed) tuna. I bought the regular Starkist. She turned her
nose up. I bought the more expensive Albacore stuff... she looked at me
like I was a madwoman. After that, I learned how to pill a cat.

I'm not a fan of seared tuna steaks, either. Guess I just don't like tuna!

Jill

"S'mee" > wrote in message
...
> One time on Usenet, "jmcquown" > said:
> > Damsel in dis Dress wrote:
> > > On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" >
> > > wrote:
> > >> sarah bennett wrote:
>
> > >>> boxed macaroni and cheese + frozen peas and a can of tuna.
> > >>
> > >> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> > >> that's just not right.
> > >
> > > Lots of people eat that. I'm not one of them, but I'd be willing to
> > > bet that Crash would happily eat a bowl of it.
>
> > I'm not denying it! But you know how some people think cheese and fish
> > don't go together? I'm normally not one of them, but the idea of tuna
with
> > the cheese used in mac & cheese sounds... oogy
>
> "Oogy"? Is that a techinical term, Jill? ;-)
>
> Jani - who wouldn't like tuna in mac & cheese either...

Hang around with us in Hurricane alley and you 'WILL LEARN'
the joy of mix and match cuisine....<G>

Hubert (Alabama on the map)Liverman

On Fri 04 Nov 2005 01:10:00p, jmcquown wrote in rec.food.cooking:

> Roberta wrote:
>> Gregory Morrow wrote:
>>> Damsel in dis Dress wrote:
>>>
>>>
>>>> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown"
>>>> > wrote:
>>>>
>>>>
>>>>> sarah bennett wrote:
>>>>>
>>>>>> boxed macaroni and cheese + frozen peas and a can of tuna.
>>>>>
>>>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>>>> that's
>>>
>>> just
>>>
>>>>> not right.
>>>>
>>>> Lots of people eat that. I'm not one of them, but I'd be willing to
>>>> bet that Crash would happily eat a bowl of it.
>>>
>>>
>>>
>>> In the Midwest it can even be a basis of sorts for a tuna - noodle
>>> casserole...
>>>
>>
>> Cooked tuna (out of the can)is terrible to me....I can't stand the
>> smell, let alone the taste :P I do like blackened Yellow Fin Tuna,
>> but only fresh fresh....I have eaten it at resturaunts on the East
>> coast (in FL and GA) and it was good - ordered it even slightly inland
>> and find it is TERRIBLE!! (I am NOT a huge fan of fish of any kind -
>> it has to be really fresh because if it's old at all it has the fishy
>> taste :P)
>>
>> Roberta (in VA)
>
> Even my cat won't eat canned tuna! When she first came around I had to
> pill her to make sure she didn't have heartworms; the vet said tuck it
> in some canned (water packed) tuna. I bought the regular Starkist. She
> turned her nose up. I bought the more expensive Albacore stuff... she
> looked at me like I was a madwoman. After that, I learned how to
> pill a cat.
>
> I'm not a fan of seared tuna steaks, either. Guess I just don't like
> tuna!
>
> Jill

I make the occasional can of albacore into tuna salad to eat as
sandwiches. I have cooked fresh tuna only once and that was on the grill.
The recipe called for pressing a mixture of crack peppercorns, fresh lemon
zest, and a chiffonade of fresh mint leaves into the surface before
grilling. Just before hitting the heat, brushed with olive oil. It was
pretty tasty.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
"jmcquown" > wrote:

> Roberta wrote:
> > Gregory Morrow wrote:
> >> Damsel in dis Dress wrote:
> >>
> >>
> >>> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown"
> >>> > wrote:
> >>>
> >>>
> >>>> sarah bennett wrote:
> >>>>
> >>>>> boxed macaroni and cheese + frozen peas and a can of tuna.
> >>>>
> >>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> >>>> that's
> >>
> >> just
> >>
> >>>> not right.
> >>>
> >>> Lots of people eat that. I'm not one of them, but I'd be willing to
> >>> bet that Crash would happily eat a bowl of it.
> >>
> >>
> >>
> >> In the Midwest it can even be a basis of sorts for a tuna - noodle
> >> casserole...
> >>
> >
> > Cooked tuna (out of the can)is terrible to me....I can't stand the
> > smell, let alone the taste :P I do like blackened Yellow Fin Tuna,
> > but only fresh fresh....I have eaten it at resturaunts on the East
> > coast (in FL and GA) and it was good - ordered it even slightly
> > inland and find it is TERRIBLE!! (I am NOT a huge fan of fish of any
> > kind - it has to be really fresh because if it's old at all it has
> > the fishy taste :P)
> >
> > Roberta (in VA)
>
> Even my cat won't eat canned tuna! When she first came around I had to pill
> her to make sure she didn't have heartworms; the vet said tuck it in some
> canned (water packed) tuna. I bought the regular Starkist. She turned her
> nose up. I bought the more expensive Albacore stuff... she looked at me
> like I was a madwoman. After that, I learned how to pill a cat.
>
> I'm not a fan of seared tuna steaks, either. Guess I just don't like tuna!
>
> Jill
>
>

Wow that's amazing. My cats all FREAK over canned tuna!!!!!
They'll fight over who gets to lick the can! :-)
--
Om.

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

On Fri, 4 Nov 2005 12:00:35 -0600, "jmcquown" >
rummaged among random neurons and opined:

>I'm not denying it! But you know how some people think cheese and fish
>don't go together? I'm normally not one of them, but the idea of tuna with
>the cheese used in mac & cheese sounds... oogy
>
You would not have been happy growing up in my mother's household.
Lent meant No Meat (fish not counting as meat) and my sibs and I lived
in fear of <drum roll> her green tuna casserole. She used spinach
noodles, tuna, cream of mushroom soup, some of those canned french
fried onion things and cheese of some sort and God only knows what
else. It was horrible.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Wayne Boatwright wrote:

> Lately I've only been buying the gold can of BumbleBee Prime Fillet
> Solid White Albacore. After lengthy searches, it's the only one I've
> found that doesn't look like debris scraped off the bottom of a ship!
> It's a nice solid pieces of tuna that looks like what most tuna used
> to look like.


Wayne,

I found that brand at the ACME yesterday and it's kinda/sorta similar to
the regular solid white albacore but it did taste better. It was $1.89
for a 6-ounce can.

Hours later, I found it at the BJ Wholesale club in six packs for about
$7.50, so I bought three of those.

I did a simple tuna salad (tuna+mayo) with iceberg lettuce and american
cheese slice on whole wheat waffles taste test. YUM!!!!

Thanks for the recommendation!

Andy

On Sat 05 Nov 2005 03:39:46a, Andy wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> Lately I've only been buying the gold can of BumbleBee Prime Fillet
>> Solid White Albacore. After lengthy searches, it's the only one I've
>> found that doesn't look like debris scraped off the bottom of a ship!
>> It's a nice solid pieces of tuna that looks like what most tuna used
>> to look like.
>
>
> Wayne,
>
> I found that brand at the ACME yesterday and it's kinda/sorta similar to
> the regular solid white albacore but it did taste better. It was $1.89
> for a 6-ounce can.
>
> Hours later, I found it at the BJ Wholesale club in six packs for about
> $7.50, so I bought three of those.
>
> I did a simple tuna salad (tuna+mayo) with iceberg lettuce and american
> cheese slice on whole wheat waffles taste test. YUM!!!!
>
> Thanks for the recommendation!
>
> Andy

You're welcome, Andy. Wow, I shall have to look for better buys. One of
my favorite things to make with tuna is a good tuna melt. What you made
sounds very good!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Terry Pulliam Burd" > wrote
>
> You would not have been happy growing up in my mother's household.
> Lent meant No Meat (fish not counting as meat) and my sibs

I am so sorry Dear One. Mine was a different story, but in kind. I would
never have had a meal that included anything except beef with the occasional
incursion of bacon and ham. I never ate fish until I was in my 20's.

> and I lived
> in fear of <drum roll> her green tuna casserole. She used spinach
> noodles, tuna, cream of mushroom soup, some of those canned french
> fried onion things and cheese of some sort and God only knows what
> else. It was horrible.

When I married my life's love, I had no idea that all she would produce in
the kitchen was tuna casseroles (2 kinds actually). It was not only a shock
that wore out quickly, but also was the imputius to start me on my cooking
life.

When people ask me why I started cooking, I always say: Tuna Casserole. I
was surprised to find that I had a tallent for it. It is also the reason, to
lenghen this out, why I went from 148 lbs. to 164 lbs. in two years. From
there it was upwards. <argh!>

But, dear Terry, I have lost 17 lbs. in the last 2 months! Not tasty and not
fun, but, I hope, life prolonging. Long enough I hope to invade your humble
abode with a hord of other foodies! Egad! It is almost time to start
planning for your de-virgination (cook-in-wise).

Yer Obd't Sv't, etc,

Charlie

> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

"jmcquown" > wrote

> Damsel in dis Dress wrote:

>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>> that's just not right.
>>
>> Lots of people eat that. I'm not one of them, but I'd be willing to
>> bet that Crash would happily eat a bowl of it.

> I'm not denying it! But you know how some people think cheese and fish
> don't go together? I'm normally not one of them, but the idea of tuna
> with
> the cheese used in mac & cheese sounds... oogy

The latest issue of Bon Appetit has a recipe for ... get this ... 'Lobster
macaroni and cheese' ... I can't think of a bigger waste of lobster if I
tried. First ingredient, 2 1/34 - 2 pound live lobsters.

Not hardly. Nope.

If you're looking, it's a few pages before the recipe for 'skate fillets
with
braised cabbage risotto' ... skate being described as having 'a sweet
flavor similar to scallops.'

It's settled. Bon Appetit reads rfc. While I've got their ear, STOP
trying to be like Gourmet! If I liked Gourmet I'd renew it!

nancy (feels better now)

On Sun, 06 Nov 2005 07:31:02 GMT, "Charles Gifford"
> wrote:

>But, dear Terry, I have lost 17 lbs. in the last 2 months! Not tasty and not
>fun, but, I hope, life prolonging. Long enough I hope to invade your humble
>abode with a hord of other foodies! Egad! It is almost time to start
>planning for your de-virgination (cook-in-wise).

And when will this cook-in be?

Christine, who needs to plan her life out months in advance.

In article >,
"Nancy Young" > wrote:

> "jmcquown" > wrote
>
> > Damsel in dis Dress wrote:
>
> >>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> >>> that's just not right.
> >>
> >> Lots of people eat that. I'm not one of them, but I'd be willing to
> >> bet that Crash would happily eat a bowl of it.
>
> > I'm not denying it! But you know how some people think cheese and fish
> > don't go together? I'm normally not one of them, but the idea of tuna
> > with
> > the cheese used in mac & cheese sounds... oogy
>
> The latest issue of Bon Appetit has a recipe for ... get this ... 'Lobster
> macaroni and cheese' ... I can't think of a bigger waste of lobster if I
> tried. First ingredient, 2 1/34 - 2 pound live lobsters.
>
> Not hardly. Nope.

Maybe if you lived in Maine where it's cheap. ;-D
I prefer my lobster plain, dipped in lemon butter with crusty fresh
sourdough bread.

>
> If you're looking, it's a few pages before the recipe for 'skate fillets
> with
> braised cabbage risotto' ... skate being described as having 'a sweet
> flavor similar to scallops.'

<snork> Let's not go there again!
Fish with cabbage??? No way!

>
> It's settled. Bon Appetit reads rfc. While I've got their ear, STOP
> trying to be like Gourmet! If I liked Gourmet I'd renew it!
>
> nancy (feels better now)

No, Bon Appetit NEEDS RFC!!!

You're preachin' to the choir kid!

Cheers!

>
>
--
Om.

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

"Christine Dabney" > wrote in message
...
>
> And when will this cook-in be?
>
> Christine, who needs to plan her life out months in advance.

Not sure yet, it depends on Terry, but I think somewhere around June as a
combined OC/SD Cook-In.

Charlie

On Sun, 06 Nov 2005 07:31:02 GMT, "Charles Gifford"
> rummaged among random neurons and opined:

<snip>

>But, dear Terry, I have lost 17 lbs. in the last 2 months! Not tasty and not
>fun, but, I hope, life prolonging.

Congratulations, Charlie! Good on ya!

>Long enough I hope to invade your humble
>abode with a hord of other foodies!

From your mouth to God's ear!

> Egad! It is almost time to start
>planning for your de-virgination (cook-in-wise).

I *do* hope you're referring to hosting a cookin? Otherwise, I really
don't think you can outrun Bill... :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Mon, 07 Nov 2005 03:55:21 GMT, "Charles Gifford"
> rummaged among random neurons and opined:

>
>"Christine Dabney" > wrote in message
.. .
>>
>> And when will this cook-in be?
>>
>> Christine, who needs to plan her life out months in advance.
>
>Not sure yet, it depends on Terry, but I think somewhere around June as a
>combined OC/SD Cook-In.

Okay with me, although the June Gloom factor may make the view off the
deck less interesting. Charlie, as long as you're willing to do the
planning, I'm willing to do the hosting!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Mon, 07 Nov 2005 00:15:41 -0600, Damsel in dis Dress
> rummaged among random neurons and opined:

>On Fri, 04 Nov 2005 05:23:14 GMT, projectile vomit chick
> wrote:
>
>>On Thu, 03 Nov 2005 18:24:09 -0600, in rec.food.cooking, Damsel in dis
>>Dress > hit the crackpipe and declared:
>>>This isn't even an emergency thing. This is a treat for us.
>>>
>>>Chicken a la Carol
>>>
>>> Cream of chicken soup
>>>1/2 soup can of milk
>>>1 small can chicken white meat
>>>1/2 jar minced pimiento
>>>1/4 cup finely minced green bell peppers
>>>
>>>Heat through and pour over biscuits, puff pastry (patty shells) or
>>>rice.
>>
>>Is this Jimmy Tango in drag?
>
>You got it, sistah! Care to tango?
>This is for you @}-->-->-->-->----
>
Ya know, we have creeping senility growing expotentially in this
newsgroup. It wasn't "Jimmy Tango," it was "Timmy Tango." Whoever
posted as "Jimmy Tango" got it just a tad off, IIRC. Sheesh!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> IIRC

I'm used to a lot of internet abbreviations, but this is one I still
don't know the meaning of...... ;-)

???????????

TIA!
--
Om.

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

On Mon, 07 Nov 2005 21:14:46 -0600, OmManiPadmeOmelet
> wrote:

>> IIRC
>
>I'm used to a lot of internet abbreviations, but this is one I still
>don't know the meaning of...... ;-)
>
>???????????

If I recall correctly....

Regards,
Tracy R.

In article >,
ravinwulf > wrote:

> On Mon, 07 Nov 2005 21:14:46 -0600, OmManiPadmeOmelet
> > wrote:
>
> >> IIRC
> >
> >I'm used to a lot of internet abbreviations, but this is one I still
> >don't know the meaning of...... ;-)
> >
> >???????????
>
> If I recall correctly....
>
> Regards,
> Tracy R.
>

Thanks!!!!!!! :-)
--
Om.

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

jmcquown wrote:

>
> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's just
> not right.

It's *delicious*. I also like to add salsa to mac & cheese.

('course, it's been a long time since I ate either of these things, but
I bet I'd still find them yummy, if a little too salty -- since I
started cooking our food myself, I find most prepared stuff too salty.)

serene

Wayne Boatwright wrote:

> Lately I've only been buying the gold can of BumbleBee Prime Fillet Solid
> White Albacore. After lengthy searches, it's the only one I've found that
> doesn't look like debris scraped off the bottom of a ship! It's a nice
> solid pieces of tuna that looks like what most tuna used to look like.

I'm a philistine. I don't like the albacore stuff. It's not what I'm
used to. Too dry. I like the dark, mushy stuff called "light". Go figure.

serene

On Sat 19 Nov 2005 10:25:33p, Thus Spake Zarathustra, or was it serene?

> Wayne Boatwright wrote:
>
>> Lately I've only been buying the gold can of BumbleBee Prime Fillet
>> Solid White Albacore. After lengthy searches, it's the only one I've
>> found that doesn't look like debris scraped off the bottom of a ship!
>> It's a nice solid pieces of tuna that looks like what most tuna used to
>> look like.
>
> I'm a philistine. I don't like the albacore stuff. It's not what I'm
> used to. Too dry. I like the dark, mushy stuff called "light". Go
> figure.

We could not share a can of tuna! :-) All my life my mom wouldn't allow any
kind of tuna in the house except solid white. I'm not sure back then that it
was necessarily albacore, but it was a solid chunk of white tuna. Nothing
else seems like tuna to me. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:

> On Sat 19 Nov 2005 10:25:33p, Thus Spake Zarathustra, or was it serene?
>
>
>>Wayne Boatwright wrote:
>>
>>
>>>Lately I've only been buying the gold can of BumbleBee Prime Fillet
>>>Solid White Albacore. After lengthy searches, it's the only one I've
>>>found that doesn't look like debris scraped off the bottom of a ship!
>>>It's a nice solid pieces of tuna that looks like what most tuna used to
>>>look like.
>>
>>I'm a philistine. I don't like the albacore stuff. It's not what I'm
>>used to. Too dry. I like the dark, mushy stuff called "light". Go
>>figure.
>
>
> We could not share a can of tuna! :-)

Guess we'll have to go dutch on our tuna-sandwich dates. :-)

> All my life my mom wouldn't allow any
> kind of tuna in the house except solid white. I'm not sure back then that it
> was necessarily albacore, but it was a solid chunk of white tuna. Nothing
> else seems like tuna to me. :-)

Yeah. I think a lot of what we like as adults (obviously not all, but a
lot) is tied to what our families ate when we were growing up.

serene

On Sat 19 Nov 2005 10:59:43p, Thus Spake Zarathustra, or was it serene?

> Wayne Boatwright wrote:
>
>> On Sat 19 Nov 2005 10:25:33p, Thus Spake Zarathustra, or was it serene?
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>
>>>>Lately I've only been buying the gold can of BumbleBee Prime Fillet
>>>>Solid White Albacore. After lengthy searches, it's the only one I've
>>>>found that doesn't look like debris scraped off the bottom of a ship!
>>>>It's a nice solid pieces of tuna that looks like what most tuna used
>>>>to look like.
>>>
>>>I'm a philistine. I don't like the albacore stuff. It's not what I'm
>>>used to. Too dry. I like the dark, mushy stuff called "light". Go
>>>figure.
>>
>>
>> We could not share a can of tuna! :-)
>
> Guess we'll have to go dutch on our tuna-sandwich dates. :-)
>
>> All my life my mom wouldn't allow any
>> kind of tuna in the house except solid white. I'm not sure back then
>> that it was necessarily albacore, but it was a solid chunk of white
>> tuna. Nothing else seems like tuna to me. :-)
>
> Yeah. I think a lot of what we like as adults (obviously not all, but a
> lot) is tied to what our families ate when we were growing up.

Yeah, we start with what we grew up with and grow from there.


--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article >,
Wayne Boatwright > wrote:

> On Sat 19 Nov 2005 10:25:33p, Thus Spake Zarathustra, or was it serene?
>
> > Wayne Boatwright wrote:
> >
> >> Lately I've only been buying the gold can of BumbleBee Prime Fillet
> >> Solid White Albacore. After lengthy searches, it's the only one I've
> >> found that doesn't look like debris scraped off the bottom of a ship!
> >> It's a nice solid pieces of tuna that looks like what most tuna used to
> >> look like.
> >
> > I'm a philistine. I don't like the albacore stuff. It's not what I'm
> > used to. Too dry. I like the dark, mushy stuff called "light". Go
> > figure.
>
> We could not share a can of tuna! :-) All my life my mom wouldn't allow any
> kind of tuna in the house except solid white. I'm not sure back then that it
> was necessarily albacore, but it was a solid chunk of white tuna. Nothing
> else seems like tuna to me. :-)

If I'm eating canned tuna fish, I'm gonna smush it up anyway. If it is
already smushed up in the can, what's the difference?

--
Dan Abel

Petaluma, California, USA

On Sat 19 Nov 2005 11:13:01p, Thus Spake Zarathustra, or was it Dan Abel?

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sat 19 Nov 2005 10:25:33p, Thus Spake Zarathustra, or was it serene?
>>
>> > Wayne Boatwright wrote:
>> >
>> >> Lately I've only been buying the gold can of BumbleBee Prime Fillet
>> >> Solid White Albacore. After lengthy searches, it's the only one
>> >> I've found that doesn't look like debris scraped off the bottom of a
>> >> ship! It's a nice solid pieces of tuna that looks like what most
>> >> tuna used to look like.
>> >
>> > I'm a philistine. I don't like the albacore stuff. It's not what I'm
>> > used to. Too dry. I like the dark, mushy stuff called "light". Go
>> > figure.
>>
>> We could not share a can of tuna! :-) All my life my mom wouldn't
>> allow any kind of tuna in the house except solid white. I'm not sure
>> back then that it was necessarily albacore, but it was a solid chunk of
>> white tuna. Nothing else seems like tuna to me. :-)
>
> If I'm eating canned tuna fish, I'm gonna smush it up anyway. If it is
> already smushed up in the can, what's the difference?

To me it's a big difference. The cheap smushed up stuff is just that,
cheap smushed up "stuff". It has a lousy texture, seems invariably to not
be all white tuna, and is excessively juicy, leaving less actual tuna after
draining. The solid white has a nice firm texture that can be flaked to
any desirable size, has a better flavor, and there's a lot more tuna after
draining.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 20 Nov 2005 07:20:48 +0100, Wayne Boatwright
> wrote:

>On Sat 19 Nov 2005 11:13:01p, Thus Spake Zarathustra, or was it Dan Abel?
>
>> In article >,
>> Wayne Boatwright > wrote:
>>
>>> On Sat 19 Nov 2005 10:25:33p, Thus Spake Zarathustra, or was it serene?
>>>
>>> > Wayne Boatwright wrote:
>>> >
>>> >> Lately I've only been buying the gold can of BumbleBee Prime Fillet
>>> >> Solid White Albacore. After lengthy searches, it's the only one
>>> >> I've found that doesn't look like debris scraped off the bottom of a
>>> >> ship! It's a nice solid pieces of tuna that looks like what most
>>> >> tuna used to look like.
>>> >
>>> > I'm a philistine. I don't like the albacore stuff. It's not what I'm
>>> > used to. Too dry. I like the dark, mushy stuff called "light". Go
>>> > figure.
>>>
>>> We could not share a can of tuna! :-) All my life my mom wouldn't
>>> allow any kind of tuna in the house except solid white. I'm not sure
>>> back then that it was necessarily albacore, but it was a solid chunk of
>>> white tuna. Nothing else seems like tuna to me. :-)
>>
>> If I'm eating canned tuna fish, I'm gonna smush it up anyway. If it is
>> already smushed up in the can, what's the difference?
>
>To me it's a big difference. The cheap smushed up stuff is just that,
>cheap smushed up "stuff". It has a lousy texture, seems invariably to not
>be all white tuna, and is excessively juicy, leaving less actual tuna after
>draining. The solid white has a nice firm texture that can be flaked to
>any desirable size, has a better flavor, and there's a lot more tuna after
>draining.

My feelings too, Wayne. I don't mind the other stuff in tuna
casserole (YES! I admit it, I LIKE TUNA CASSEROLE!!!!!), but for a
sandwich, my strong preference is albacore. Now mind you, we didn't
have the money for such when I was growing up, so this is a taste
developed of comparative affluence (heavily accent the comparative!)

So. I'll share my tuna sandwich with you any day o' the week, my
friend.

TammyM

TammyM wrote:
> On 20 Nov 2005 07:20:48 +0100, Wayne Boatwright
> > wrote:
>
> >On Sat 19 Nov 2005 11:13:01p, Thus Spake Zarathustra, or was it Dan Abel?
> >
> >> In article >,
> >> Wayne Boatwright > wrote:
> >>
> >>> On Sat 19 Nov 2005 10:25:33p, Thus Spake Zarathustra, or was it serene?
> >>>
> >>> > Wayne Boatwright wrote:
> >>> >
> >>> >> Lately I've only been buying the gold can of BumbleBee Prime Fillet
> >>> >> Solid White Albacore. After lengthy searches, it's the only one
> >>> >> I've found that doesn't look like debris scraped off the bottom ofa
> >>> >> ship! It's a nice solid pieces of tuna that looks like what most
> >>> >> tuna used to look like.
> >>> >
> >>> > I'm a philistine. I don't like the albacore stuff. It's not what I'm
> >>> > used to. Too dry. I like the dark, mushy stuff called "light". Go
> >>> > figure.
> >>>
> >>> We could not share a can of tuna! :-) All my life my mom wouldn't
> >>> allow any kind of tuna in the house except solid white. I'm not sure
> >>> back then that it was necessarily albacore, but it was a solid chunk of
> >>> white tuna. Nothing else seems like tuna to me. :-)
> >>
> >> If I'm eating canned tuna fish, I'm gonna smush it up anyway. If it is
> >> already smushed up in the can, what's the difference?
> >
> >To me it's a big difference. The cheap smushed up stuff is just that,
> >cheap smushed up "stuff". It has a lousy texture, seems invariably to not
> >be all white tuna, and is excessively juicy, leaving less actual tuna after
> >draining. The solid white has a nice firm texture that can be flaked to
> >any desirable size, has a better flavor, and there's a lot more tuna after
> >draining.
>
> My feelings too, Wayne. I don't mind the other stuff in tuna
> casserole (YES! I admit it, I LIKE TUNA CASSEROLE!!!!!), but for a
> sandwich, my strong preference is albacore. Now mind you, we didn't
> have the money for such when I was growing up, so this is a taste
> developed of comparative affluence (heavily accent the comparative!)
>
> So. I'll share my tuna sandwich with you any day o' the week

tuna [TOO-nuh]
Found in temperate marine waters throughout the world, tuna is a member
of the MACKEREL family. It's probably the most popular fish used for
canning today. There are numerous varieties of tuna, the best known
being albacore, bluefin, yellowfin and bonito. All tunas have a
distinctively rich-flavored flesh that is moderate to high in fat,
firmly textured, flaky and tender. The high-fat albacore weighs in the
10- to 60-pound range, has the lightest flesh (white with a hint of
pink) and is the only tuna that can be called "white." Its mild flavor
and prized white flesh make it the most expensive canned tuna.
Yellowfin tunas (also called ahi ) are usually larger than albacores,
reaching up to 300 pounds. Their flesh is pale pink (it must be called
"light"), with a flavor slightly stronger than that of the albacore.
Among the largest tunas are the bluefin, which can weigh over 1,000
pounds. Young bluefins have a lighter flesh and are less strongly
flavored, but as they grow into adulthood, their flesh turns dark red
and their flavor becomes more pronounced. The small bonitos rarely
exceed 25 pounds. They range from moderate- to high-fat and are the
most strongly flavored of the tunas. Many Japanese dishes use dried
bonito, called KATSUOBUSHI. Skipjack tunas (also known as Arctic
bonito, oceanic bonito, watermelon and, in Hawaii, aku ) get their
name because they seem to "skip" out of the water. They can weigh up to
40 pounds, but are more typi-cally ranged from 6 to 8 pounds. Skipjack
flesh is similar to that of yellowfin tuna. Depending on the variety,
fresh tuna is available seasonally - generally starting in late
spring and continuing into early fall. Frozen tuna is available
year-round and is sold in both steaks and fillets. It may be cooked by
almost any method including bak-ing, broiling, grilling and frying.
Canned tuna is precooked and is sold as albacore (or white meat) and
light meat. It comes in three grades, the best being solid or fancy
(large pieces), followed by chunk (smaller pieces) and flaked or
grated (bits and pieces). Canned tuna is packed in either water or oil
- the latter containing far more calories. See also FISH.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

In article >,
Wayne Boatwright > wrote:

> On Sat 19 Nov 2005 11:13:01p, Thus Spake Zarathustra, or was it Dan Abel?


> > If I'm eating canned tuna fish, I'm gonna smush it up anyway. If it is
> > already smushed up in the can, what's the difference?
>
> To me it's a big difference. The cheap smushed up stuff is just that,
> cheap smushed up "stuff". It has a lousy texture, seems invariably to not
> be all white tuna, and is excessively juicy, leaving less actual tuna after
> draining. The solid white has a nice firm texture that can be flaked to
> any desirable size, has a better flavor, and there's a lot more tuna after
> draining.

Thanks, Wayne. I'll be watching more carefully in the future. We
generally buy our canned tuna fish at Costco, and I think it's decent
stuff.

I don't know if I'm just getting old (old people tend to remember that
things used to be better), or if canned tuna fish has really gone
downhill.

--
Dan Abel

Petaluma, California, USA

On Sat, 19 Nov 2005 21:24:21 -0800, serene wrote:

> ('course, it's been a long time since I ate either of these things, but
> I bet I'd still find them yummy, if a little too salty -- since I
> started cooking our food myself, I find most prepared stuff too salty.)

Actually, you won't - they've actually adjusted it for modern tastes!

sf
<don't ask me how I know>

--

Practice safe eating. Always use condiments.

On Sat, 19 Nov 2005 21:25:33 -0800, serene wrote:

> Wayne Boatwright wrote:
>
> > Lately I've only been buying the gold can of BumbleBee Prime Fillet Solid
> > White Albacore. After lengthy searches, it's the only one I've found that
> > doesn't look like debris scraped off the bottom of a ship! It's a nice
> > solid pieces of tuna that looks like what most tuna used to look like.
>
> I'm a philistine. I don't like the albacore stuff. It's not what I'm
> used to. Too dry. I like the dark, mushy stuff called "light". Go figure.
>
That was the way I got myself to like tuna too. Mom made tuna
sandwiches out of Albacore when I was a kid and I HATED it. The first
tuna sandwich I liked was made from the cheapest stuff on the shelf
according to the person who served it to me.... and I've eaten tuna
happily ever since.

--

Practice safe eating. Always use condiments.

Dan Abel wrote:

>
> I don't know if I'm just getting old (old people tend to remember that
> things used to be better), or if canned tuna fish has really gone
> downhill.
>


Nope. I also remember when dark tuna was chunks rather than
shreds, and a can of tuna,when drained, yielded enough for a few
sandwiches instead of a meager 1/4 cup of mush.

gloria p

On Sun 20 Nov 2005 07:50:49a, Thus Spake Zarathustra, or was it TammyM?

> On 20 Nov 2005 07:20:48 +0100, Wayne Boatwright
> > wrote:
>
>>On Sat 19 Nov 2005 11:13:01p, Thus Spake Zarathustra, or was it Dan
>>Abel?
>>
>>> In article >,
>>> Wayne Boatwright > wrote:
>>>
>>>> On Sat 19 Nov 2005 10:25:33p, Thus Spake Zarathustra, or was it
>>>> serene?
>>>>
>>>> > Wayne Boatwright wrote:
>>>> >
>>>> >> Lately I've only been buying the gold can of BumbleBee Prime
>>>> >> Fillet Solid White Albacore. After lengthy searches, it's the
>>>> >> only one I've found that doesn't look like debris scraped off the
>>>> >> bottom of a ship! It's a nice solid pieces of tuna that looks like
>>>> >> what most tuna used to look like.
>>>> >
>>>> > I'm a philistine. I don't like the albacore stuff. It's not what
>>>> > I'm used to. Too dry. I like the dark, mushy stuff called
>>>> > "light". Go figure.
>>>>
>>>> We could not share a can of tuna! :-) All my life my mom wouldn't
>>>> allow any kind of tuna in the house except solid white. I'm not sure
>>>> back then that it was necessarily albacore, but it was a solid chunk
>>>> of white tuna. Nothing else seems like tuna to me. :-)
>>>
>>> If I'm eating canned tuna fish, I'm gonna smush it up anyway. If it
>>> is already smushed up in the can, what's the difference?
>>
>>To me it's a big difference. The cheap smushed up stuff is just that,
>>cheap smushed up "stuff". It has a lousy texture, seems invariably to
>>not be all white tuna, and is excessively juicy, leaving less actual
>>tuna after draining. The solid white has a nice firm texture that can
>>be flaked to any desirable size, has a better flavor, and there's a lot
>>more tuna after draining.
>
> My feelings too, Wayne. I don't mind the other stuff in tuna
> casserole (YES! I admit it, I LIKE TUNA CASSEROLE!!!!!), but for a
> sandwich, my strong preference is albacore. Now mind you, we didn't
> have the money for such when I was growing up, so this is a taste
> developed of comparative affluence (heavily accent the comparative!)
>
> So. I'll share my tuna sandwich with you any day o' the week, my
> friend.

I'm ready for that sammich, Tammy! :-)

I make Tuna Casserole exactly twice a year, and I really enjoy it when I
make it. It's like Mom's comfort food. :-)


--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 20 Nov 2005 12:53:42p, Thus Spake Zarathustra, or was it Dan Abel?

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sat 19 Nov 2005 11:13:01p, Thus Spake Zarathustra, or was it Dan
>> Abel?
>
>
>> > If I'm eating canned tuna fish, I'm gonna smush it up anyway. If it
>> > is already smushed up in the can, what's the difference?
>>
>> To me it's a big difference. The cheap smushed up stuff is just that,
>> cheap smushed up "stuff". It has a lousy texture, seems invariably to
>> not be all white tuna, and is excessively juicy, leaving less actual
>> tuna after draining. The solid white has a nice firm texture that can
>> be flaked to any desirable size, has a better flavor, and there's a lot
>> more tuna after draining.
>
> Thanks, Wayne. I'll be watching more carefully in the future. We
> generally buy our canned tuna fish at Costco, and I think it's decent
> stuff.

You can get some good solid white albacore at Costco. Take a look.

> I don't know if I'm just getting old (old people tend to remember that
> things used to be better), or if canned tuna fish has really gone
> downhill.

Dan, it's not your age. I'm probably older than you are. :-) Canned tuna
has taken a real dive over the last decade at least. There seem to be few
brands and varieties around these days.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 20 Nov 2005 02:06:14p, Thus Spake Zarathustra, or was it Puester?

> Dan Abel wrote:
>
>>
>> I don't know if I'm just getting old (old people tend to remember that
>> things used to be better), or if canned tuna fish has really gone
>> downhill.
>>
>
>
> Nope. I also remember when dark tuna was chunks rather than
> shreds, and a can of tuna,when drained, yielded enough for a few
> sandwiches instead of a meager 1/4 cup of mush.
>
> gloria p

Exactly, Gloria. Years ago we used to buy Bumblebee Solid White (not
albacore, though) and it was really a solid piece of tuna. Last year a
local store had Bumblebee Chunk White at a really good price, so I bought
six cans. It was nothing but mushy shreds, and by the time I pressed the
liquid out, there was only enough for one good-sized sandwich. The other 5
cans went to the cats for treats.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!