On 29 Dec 2015 16:00:33 GMT, notbob > wrote:

> On 2015-12-28, Osmium > wrote:
>
> > God no! Trout tastes fishy.
>
> At least is doesn't taste like chicken.
>
Really? Why do they call it Chicken of the Sea?


--

sf

On Tuesday, December 29, 2015 at 11:17:22 AM UTC-5, Gary wrote:
> Janet B wrote:
> >
> > On Tue, 29 Dec 2015 10:46:20 -0500, Gary > wrote:
> >
> > >Janet B wrote:
> > >>
> > >> On 28 Dec 2015 17:35:08 GMT, KenK > wrote:
> > >>
> > >> >
> > >> >I've DLed several tuna casserole recipes I found with Google but didn't
> > >> >like the finished products. Anyone have a recipe you like?
> > >> >
> > >> >TIA
> > >>
> > >> why are you making tuna casserole?
> > >
> > >I've only made this two or three times in all my years. Here's what I
> > >find interesting....when it's first made and comes out of the oven, it
> > >always tastes so good and I wonder why I waited so long. Leftovers
> > >don't taste good at all to me though. I just need to make a one
> > >person meal with no leftovers once in awhile.
> >
> > I think you can downsize everything in the recipe to get a one person
> > meal, except I'm not sure about the cream of mushroom soup. Does it
> > come in smaller sizes?
>
> No the can size is standard. I might just make this again pretty soon.
> It's been at least 10-15 years since I've made it. Sounds ok right
> now.

Pop the extra soup into the freezer for the next time you want
TNC. I can't imagine it'll do it any harm.

Cindy Hamilton

"cshenk" > wrote in news:JY6dnfwFo80ZShzLnZ2dnUU7-
:

> Hey Ken, can you tell us what you tried and what you didn't like about
> them? That would make it easier to target one you might like.
>

I'm sorry. It's been years since I tried them and I don't recall. (Anymore,
I'm lucky if I recall five minutes ago! <g>)


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

Janet B > wrote in
:

> why are you making tuna casserole?

Casseroles work well for me. I live alone. One gives me four or more meals.
Usually they taste pretty good. They are quick and easy to make. The tuna
casserole seems to be a popular one and so I thought I'd ask here.
Fortunately, I don't have an 'educated' palate and what some here find
terrible - Velveeta, creamed soup in recipes, etc. - tastes fine to me.


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

Gary wrote:
>Janet B wrote:
>>KenK wrote:
>> >
>> >I've DLed several tuna casserole recipes I found with Google but didn't
>> >like the finished products. Anyone have a recipe you like?
>>
>> why are you making tuna casserole?
>
>I've only made this two or three times in all my years. Here's what I
>find interesting....when it's first made and comes out of the oven, it
>always tastes so good and I wonder why I waited so long. Leftovers
>don't taste good at all to me though. I just need to make a one
>person meal with no leftovers once in awhile.

Big mistake is you reheated it. Don't reheat it, eat it cold from the
fridge, for breakfast is best. I enjoyed a bowl of my bean soup this
morning, ice cold out of the fridge, Dee-Lish! I enjoy a lot of LOs
cold, franks and beans, any pasta, pizza, and especially cold
congealed Chinese food, the thickerer the betterer... washed down with
a swig of ice cold soy sauce. Last I was at BJ's a got a twin pack of
two liter low salt Kikoman's, already tried it on a cold SPAM on a
Kaiser roll... gotta remember to try some in a shot of Crystal Palace.

Brooklyn1 wrote:
> Gary wrote:
>>Janet B wrote:
>>>KenK wrote:
>>> >
>>> >I've DLed several tuna casserole recipes I found with Google but didn't
>>> >like the finished products. Anyone have a recipe you like?
>>>
>>> why are you making tuna casserole?
>>
>>I've only made this two or three times in all my years. Here's what I
>>find interesting....when it's first made and comes out of the oven, it
>>always tastes so good and I wonder why I waited so long. Leftovers
>>don't taste good at all to me though. I just need to make a one
>>person meal with no leftovers once in awhile.
>
> Big mistake is you reheated it. Don't reheat it, eat it cold from the
> fridge, for breakfast is best. I enjoyed a bowl of my bean soup this
> morning, ice cold out of the fridge, Dee-Lish! I enjoy a lot of LOs
> cold, franks and beans, any pasta, pizza, and especially cold
> congealed Chinese food, the thickerer the betterer... washed down with
> a swig of ice cold soy sauce. Last I was at BJ's a got a twin pack of
> two liter low salt Kikoman's, already tried it on a cold SPAM on a
> Kaiser roll... gotta remember to try some in a shot of Crystal Palace.

I am never going to learn, it's not safe to eat while reading this group

tert in seattle wrote:
>> Last I was at BJ's a got a twin pack of
>> >two liter low salt Kikoman's, already tried it on a cold SPAM on a
>> >Kaiser roll... gotta remember to try some in a shot of Crystal Palace.
> I am never going to learn, it's not safe to eat while reading this group
>
Long as you ain't a woman, yer safe...

On Tue, 29 Dec 2015 18:59:56 +0000 (UTC), tert in seattle
> wrote:

>Brooklyn1 wrote:
>> Gary wrote:
>>>Janet B wrote:
>>>>KenK wrote:
>>>> >
>>>> >I've DLed several tuna casserole recipes I found with Google but didn't
>>>> >like the finished products. Anyone have a recipe you like?
>>>>
>>>> why are you making tuna casserole?
>>>
>>>I've only made this two or three times in all my years. Here's what I
>>>find interesting....when it's first made and comes out of the oven, it
>>>always tastes so good and I wonder why I waited so long. Leftovers
>>>don't taste good at all to me though. I just need to make a one
>>>person meal with no leftovers once in awhile.
>>
>> Big mistake is you reheated it. Don't reheat it, eat it cold from the
>> fridge, for breakfast is best. I enjoyed a bowl of my bean soup this
>> morning, ice cold out of the fridge, Dee-Lish! I enjoy a lot of LOs
>> cold, franks and beans, any pasta, pizza, and especially cold
>> congealed Chinese food, the thickerer the betterer... washed down with
>> a swig of ice cold soy sauce. Last I was at BJ's a got a twin pack of
>> two liter low salt Kikoman's, already tried it on a cold SPAM on a
>> Kaiser roll... gotta remember to try some in a shot of Crystal Palace.
>
>I am never going to learn, it's not safe to eat while reading this group

(pssst! there are special spray cleaners for monitor screens)
HTH
Janet US

"Nancy2" > wrote in message
...
>
> Julie, you can skip the dairy by using a cornstarch white sauce and
> leaving
> out the cheese.

With what? White sauce has milk in it! And I can't have most of the
alternate milks as they contain sunflower which I also can't have. I did
find oat milk and I did buy a small box of it but that just doesn't even
sound tasty. I also do not use cornstarch for a white sauce because it
breaks down on reheating. Flour only.
>
> I never eat or put peas in casseroles because I don't like them. I pick
> them
> out of Stouffers frozen casseroles. ;-)) I add celery and onion instead.

I add celery and onion to almost everything but we all love peas.

"Janet B" > wrote in message
...
> On 28 Dec 2015 17:35:08 GMT, KenK > wrote:
>
>>
>>I've DLed several tuna casserole recipes I found with Google but didn't
>>like the finished products. Anyone have a recipe you like?
>>
>>TIA
>
> why are you making tuna casserole? Have you heard of it and always
> wanted to try it? Or, do you want to do something with canned tuna
> other than a tuna fish sandwich. I have a tuna and rice casserole
> that uses soy sauce, water chestnuts, that kind of thing. Or, I have
> a recipe for a stuffed potato using tuna. If interested, let me know.
> Janet US

My mom hated to cook but tuna casserole was something we had a lot of. At
least a couple of times a month.

"Gary" > wrote in message ...
> Janet B wrote:
>>
>> On 28 Dec 2015 17:35:08 GMT, KenK > wrote:
>>
>> >
>> >I've DLed several tuna casserole recipes I found with Google but didn't
>> >like the finished products. Anyone have a recipe you like?
>> >
>> >TIA
>>
>> why are you making tuna casserole?
>
> I've only made this two or three times in all my years. Here's what I
> find interesting....when it's first made and comes out of the oven, it
> always tastes so good and I wonder why I waited so long. Leftovers
> don't taste good at all to me though. I just need to make a one
> person meal with no leftovers once in awhile.

I don't like the leftovers either, especially if I put chips on the top. I
started just serving a few chips on the side but Angela likes the soggy
chips. And one of my friends makes hers with just chips. No noodles. No
thanks!

"Janet B" > wrote in message
...
> On Tue, 29 Dec 2015 10:46:20 -0500, Gary > wrote:
>
>>Janet B wrote:
>>>
>>> On 28 Dec 2015 17:35:08 GMT, KenK > wrote:
>>>
>>> >
>>> >I've DLed several tuna casserole recipes I found with Google but didn't
>>> >like the finished products. Anyone have a recipe you like?
>>> >
>>> >TIA
>>>
>>> why are you making tuna casserole?
>>
>>I've only made this two or three times in all my years. Here's what I
>>find interesting....when it's first made and comes out of the oven, it
>>always tastes so good and I wonder why I waited so long. Leftovers
>>don't taste good at all to me though. I just need to make a one
>>person meal with no leftovers once in awhile.
>
> I think you can downsize everything in the recipe to get a one person
> meal, except I'm not sure about the cream of mushroom soup. Does it
> come in smaller sizes?
> Janet US

No.

"KenK" > wrote in message
...
> Janet B > wrote in
> :
>
>> why are you making tuna casserole?
>
> Casseroles work well for me. I live alone. One gives me four or more
> meals.
> Usually they taste pretty good. They are quick and easy to make. The tuna
> casserole seems to be a popular one and so I thought I'd ask here.
> Fortunately, I don't have an 'educated' palate and what some here find
> terrible - Velveeta, creamed soup in recipes, etc. - tastes fine to me.

One thing I made a lot when I lived alone... Put a goodly sprinkling of
Parmesan or whatever other cheese you have on a plate. Add black pepper and
if using Parmesan, some Italian seasoning or oregano. Otherwise just a
little parsley. I used dry. Also a little piece of butter or margarine.

Cook some pasta. Spaghetti works well for this. Drain and put it right on
the plate, mixing it with the butter and cheese while it is still hot.
Sometimes I would add some kidney beans to this. I would think you could
also add some tuna.

Of course this isn't a casserole but you can easily make just one serving.

On 12/30/2015 6:20 AM, MisterDiddyWahDiddy wrote:
>> It's all good and not at all white trash.
>> >
> No. It IS White trash.

You are a racist PIG!

On 12/28/2015 2:15 PM, tert in seattle wrote:
> notbob wrote:
>> On 2015-12-28, Janet B > wrote:
>>> On 28 Dec 2015 17:59:38 GMT, notbob > wrote:
>>
>>>> That's pretty basic. Tuna, onions, egg noodles, cream of mushroom
>>>> soup, potato chips. Assemble. Bake.
>>
>>> I think there should be some peas in there as well.
>>
>> DOH! fergot the peas.
>>
>>> This is pretty much the standard
>>> http://chickenofthesea.com/recipes/m...odle-casserole
>>> Cut this recipe in half, it looks huge to me.
>>
>> Can't argue that particular recipe or yer advice. Whatsa 12oz can of
>> tuna? Potato chips are always optional.
>>
>> nb
>
> the potato chips were always my favorite part
>
Because nobody wanted the creamed tuna or the peas? <j/k>

Jill

On 12/28/2015 2:19 PM, notbob wrote:
> On 2015-12-28, taxed and spent > wrote:
>
>> It could be that you just don't like tuna casserole. I surely do not.
>
> Perhaps you've never had a good tuna casserole. Ever think of making
> one from scratch instead of using canned products?
>
> I haven't, but it's fun wondering how it might be done. Make homemede
> CoM soup. Buy fresh tuna, if available. Roll yer own noodles. I can
> see it.

(snippage)

When you do it, please take a picture. Do you have any idea what that
would cost? Fresh tuna in the Denver area. Just curious.

Jill

jmcquown wrote:
> On 12/28/2015 2:15 PM, tert in seattle wrote:
>> notbob wrote:
>>> On 2015-12-28, Janet B > wrote:
>>>> On 28 Dec 2015 17:59:38 GMT, notbob > wrote:
>>>
>>>>> That's pretty basic. Tuna, onions, egg noodles, cream of mushroom
>>>>> soup, potato chips. Assemble. Bake.
>>>
>>>> I think there should be some peas in there as well.
>>>
>>> DOH! fergot the peas.
>>>
>>>> This is pretty much the standard
>>>> http://chickenofthesea.com/recipes/m...odle-casserole
>>>> Cut this recipe in half, it looks huge to me.
>>>
>>> Can't argue that particular recipe or yer advice. Whatsa 12oz can of
>>> tuna? Potato chips are always optional.
>>>
>>> nb
>>
>> the potato chips were always my favorite part
>>
> Because nobody wanted the creamed tuna or the peas? <j/k>
>
> Jill

pretty much

"Ophelia" > wrote in message
...

> In 'every' household??? Are you sure that is only true for you)) LOL
> Anyway, if she knows he doesn't like it, perhaps she is canny and wants to
> be taken out ;-)
>
> Anyway, some folk here are discussing it and liking it)
>
> Heck, just 'cos you don't like it!
>
> <g>

I don't think that my husband ever had it until I made it. I think it is
something more commonly served in the Midwest, perhaps because it generally
involves only shelf stable foods, making it something one can serve in the
winter if snowed in. It's also cheap to make and at least when I was
younger, potlucks were big things there. Not sure how common they are now.

KenK wrote:
>
> Casseroles work well for me. I live alone. One gives me four or more meals.
> Usually they taste pretty good. They are quick and easy to make. The tuna
> casserole seems to be a popular one and so I thought I'd ask here.
> Fortunately, I don't have an 'educated' palate and what some here find
> terrible - Velveeta, creamed soup in recipes, etc. - tastes fine to me.

Be thankful for that, KenK. I'm the same way. I like all kinds of
things that others here will critisize you for making. Ignore them
all. Eat what you like and enjoy! :-D

On 2015-12-31, jmcquown > wrote:

> When you do it, please take a picture.

It's a maybe.

> Do you have any idea what that would cost?

Prolly more than I can afford.

> Fresh tuna in the Denver area.

(?) Is that a question?

I would imagine tuna is available in Denver. I hafta imagine cuz
Denver is about 150 mi from here and I haven't been there in yrs. I
can get it, here. (prolly frozen, but.....)

nb

notbob wrote:
> On 2015-12-31, jmcquown > wrote:
>
>> When you do it, please take a picture.
>
> It's a maybe.
>
>> Do you have any idea what that would cost?
>
> Prolly more than I can afford.
>
>> Fresh tuna in the Denver area.
>
> (?) Is that a question?
>
> I would imagine tuna is available in Denver. I hafta imagine cuz
> Denver is about 150 mi from here and I haven't been there in yrs. I
> can get it, here. (prolly frozen, but.....)
>
> nb
>

You can get it fresh at:

http://www.yellowpages.com/colorado-...co/fish-market

Or:

http://springsbargains.com/2014/06/r...fresh-seafood/


Sheesh, use a search engine, man.
--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

notbob wrote:

> On 2015-12-31, jmcquown > wrote:
>
> > When you do it, please take a picture.
>
> It's a maybe.
>
> > Do you have any idea what that would cost?
>
> Prolly more than I can afford.
>
> > Fresh tuna in the Denver area.
>
> (?) Is that a question?
>
> I would imagine tuna is available in Denver. I hafta imagine cuz
> Denver is about 150 mi from here and I haven't been there in yrs. I
> can get it, here. (prolly frozen, but.....)


Plenty of "fresh (frozen, most likely" tuna to be had in Denver, I was there over Thanksgiving, saw plenty...Jill needs to realize that Denver is not exactly "the sticks"...I mean they've even got running water and 'lectric lights out there now, LOL...


--
Best
Greg

Gregory Morrow wrote:
> notbob wrote:
>
>> On 2015-12-31, jmcquown > wrote:
>>
>>> When you do it, please take a picture.
>>
>> It's a maybe.
>>
>>> Do you have any idea what that would cost?
>>
>> Prolly more than I can afford.
>>
>>> Fresh tuna in the Denver area.
>>
>> (?) Is that a question?
>>
>> I would imagine tuna is available in Denver. I hafta imagine cuz
>> Denver is about 150 mi from here and I haven't been there in yrs. I
>> can get it, here. (prolly frozen, but.....)
>
>
> Plenty of "fresh (frozen, most likely" tuna to be had in Denver, I was there over Thanksgiving, saw plenty...Jill needs to realize that Denver is not exactly "the sticks"...I mean they've even got running water and 'lectric lights out there now, LOL...
>
>
All thanks to Tesla.

--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

On 1/1/2016 03:54 notbob wrote:

> On 2015-12-31, jmcquown > wrote:
>
>> When you do it, please take a picture.
>
> It's a maybe.
>
>> Do you have any idea what that would cost?
>
> Prolly more than I can afford.
>
>> Fresh tuna in the Denver area.
>
> (?) Is that a question?
>
> I would imagine tuna is available in Denver. I hafta imagine cuz
> Denver is about 150 mi from here and I haven't been there in yrs. I
> can get it, here. (prolly frozen, but.....)

Isn't sashimi style tuna always frozen on the ship? In that case, it can
be sold anywhere and is never fresh.

--
Bruce

Bruce wrote:
> On 1/1/2016 03:54 notbob wrote:
>
>> On 2015-12-31, jmcquown > wrote:
>>
>>> When you do it, please take a picture.
>>
>> It's a maybe.
>>
>>> Do you have any idea what that would cost?
>>
>> Prolly more than I can afford.
>>
>>> Fresh tuna in the Denver area.
>>
>> (?) Is that a question?
>>
>> I would imagine tuna is available in Denver. I hafta imagine cuz
>> Denver is about 150 mi from here and I haven't been there in yrs. I
>> can get it, here. (prolly frozen, but.....)
>
> Isn't sashimi style tuna always frozen on the ship?


There is no "always" don't you grok that yet?



--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

Bruce wrote in rec.food.cooking:

> On 1/1/2016 03:54 notbob wrote:
>
> > On 2015-12-31, jmcquown > wrote:
> >
> >> When you do it, please take a picture.
> >
> > It's a maybe.
> >
> >> Do you have any idea what that would cost?
> >
> > Prolly more than I can afford.
> >
> >> Fresh tuna in the Denver area.
> >
> > (?) Is that a question?
> >
> > I would imagine tuna is available in Denver. I hafta imagine cuz
> > Denver is about 150 mi from here and I haven't been there in yrs. I
> > can get it, here. (prolly frozen, but.....)
>
> Isn't sashimi style tuna always frozen on the ship? In that case, it
> can be sold anywhere and is never fresh.

Most countries require several types of seafood be fast frozen before
sale due to paracites, if intended to be eaten raw.

--

Gary wrote in rec.food.cooking:

> KenK wrote:
> >
> > Casseroles work well for me. I live alone. One gives me four or
> > more meals. Usually they taste pretty good. They are quick and
> > easy to make. The tuna casserole seems to be a popular one and so I
> > thought I'd ask here. Fortunately, I don't have an 'educated'
> > palate and what some here find terrible - Velveeta, creamed soup in
> > recipes, etc. - tastes fine to me.
>
> Be thankful for that, KenK. I'm the same way. I like all kinds of
> things that others here will critisize you for making. Ignore them
> all. Eat what you like and enjoy! :-D

Same here. I cook fancy sometimes and not so fancy other times. Tuna
cassarole doesnt offend my soul at all.

Carol

--

On 12/31/2015 2:15 PM, cshenk wrote:
> Bruce wrote in rec.food.cooking:
>
>> On 1/1/2016 03:54 notbob wrote:
>>
>>> On 2015-12-31, jmcquown > wrote:
>>>
>>>> When you do it, please take a picture.
>>>
>>> It's a maybe.
>>>
>>>> Do you have any idea what that would cost?
>>>
>>> Prolly more than I can afford.
>>>
>>>> Fresh tuna in the Denver area.
>>>
>>> (?) Is that a question?
>>>
>>> I would imagine tuna is available in Denver. I hafta imagine cuz
>>> Denver is about 150 mi from here and I haven't been there in yrs. I
>>> can get it, here. (prolly frozen, but.....)
>>
>> Isn't sashimi style tuna always frozen on the ship? In that case, it
>> can be sold anywhere and is never fresh.
>
> Most countries require several types of seafood be fast frozen before
> sale due to paracites, if intended to be eaten raw.
>

That would seem to be a good idea. OTOH, we eat a lot of raw fish here
in the form of poke. These days, we have a choice of buying fresh poke
or previously frozen poke. The fresh stuff is sold at a premium - $13 to
$18/lb and the PF poke goes for around 25% less. I always buy the PF
poke, not for safety reasons but because I'm cheap!

https://livingmintgreen.files.wordpr...3/img_2621.jpg

New years in Hawaii means that the demand for sashimi grade ahi goes sky
high. This year the prices in the stores will probably run around $22
for a pound. That's not bad for this time of year. Evidently, the new
years ahi haul has been good. Much thanks for the sashimi gods!

http://www.kitv.com/story/30858527/f...r-the-new-year

Sqwertz wrote:
> Tuna is not required


Neither is your abuse of Julie:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++



So **** off outta here, NOW.

--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

dsi1 wrote in rec.food.cooking:

> On 12/31/2015 2:15 PM, cshenk wrote:
> > Bruce wrote in rec.food.cooking:
> >
> > > On 1/1/2016 03:54 notbob wrote:
> > >
> >>>On 2015-12-31, jmcquown > wrote:
> > > >
> > > > > When you do it, please take a picture.
> > > >
> > > > It's a maybe.
> > > >
> > > > > Do you have any idea what that would cost?
> > > >
> > > > Prolly more than I can afford.
> > > >
> > > > > Fresh tuna in the Denver area.
> > > >
> > > > (?) Is that a question?
> > > >
> > > > I would imagine tuna is available in Denver. I hafta imagine
> > > > cuz Denver is about 150 mi from here and I haven't been there
> > > > in yrs. I can get it, here. (prolly frozen, but.....)
> > >
> > > Isn't sashimi style tuna always frozen on the ship? In that case,
> > > it can be sold anywhere and is never fresh.
> >
> > Most countries require several types of seafood be fast frozen
> > before sale due to paracites, if intended to be eaten raw.
> >
>
> That would seem to be a good idea. OTOH, we eat a lot of raw fish
> here in the form of poke. These days, we have a choice of buying
> fresh poke or previously frozen poke. The fresh stuff is sold at a
> premium - $13 to $18/lb and the PF poke goes for around 25% less. I
> always buy the PF poke, not for safety reasons but because I'm cheap!
>
> https://livingmintgreen.files.wordpr...3/img_2621.jpg
>
> New years in Hawaii means that the demand for sashimi grade ahi goes
> sky high. This year the prices in the stores will probably run around
> $22 for a pound. That's not bad for this time of year. Evidently, the
> new years ahi haul has been good. Much thanks for the sashimi gods!
>
> http://www.kitv.com/story/30858527/f...r-the-new-year

Yup. When Don gets to do his every 2 year trip out on the left coast
for fishing, we pay to have the tuna flash frozen for the specified
time before it is shipped back to us on the right coast.

It's fine frozen if properly vacuum packed. I'd save a few dimes on
that too. Of course, here i don't have much choice on that. Atlantic
versions should be frozen or safely cooked.

Carol


--

Sqwertz wrote in rec.food.cooking:

> On Thu, 31 Dec 2015 18:15:43 -0600, cshenk wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> Isn't sashimi style tuna always frozen on the ship? In that case,
> it >> can be sold anywhere and is never fresh.
> >
> > Most countries require several types of seafood be fast frozen
> > before sale due to paracites, if intended to be eaten raw.
>
> Tuna is not required to be frozen to be served raw. At least here in
> the U.S. Most other fish must be flash frozen for specific amounts of
> time at specific temps.
>
> -sw

Yup, thats what our Hawaiian folks meant on the type of Pok'e and the
pricing. Tuna isn't required to be frozen here but it is safer if you
are going to eat it raw. The risk level is far lower than that of raw
salmon for example.

In our case, most of our tuna is Don's own wild-catch when he goes on
those 7-8 day trips to Cabo San Luko (Polaris Supreme, usually every 2
years). When you average in flight, hotel, packing fees (includes
professional freezing in high quality vacuum seal that holds 2 years)
and cost of the trip, he pretty much breaks even or comes out a little
ahead as opposed to what I'd be paying in the stores over a 2 year
period.

I'd say the operative word here is what defines 'fresh'. Raw properly
frozen is still 'fresh' to me but to others, it is not.

--

cshenk wrote:
> Sqwertz wrote in rec.food.cooking:
>
>> On Thu, 31 Dec 2015 18:15:43 -0600, cshenk wrote:
>>
>>> Bruce wrote in rec.food.cooking:
>>>
>>>> Isn't sashimi style tuna always frozen on the ship? In that case,
>> it >> can be sold anywhere and is never fresh.
>>>
>>> Most countries require several types of seafood be fast frozen
>>> before sale due to paracites, if intended to be eaten raw.
>>
>> Tuna is not required to be frozen to be served raw. At least here in
>> the U.S. Most other fish must be flash frozen for specific amounts of
>> time at specific temps.
>>
>> -sw
>
> Yup, thats what our Hawaiian folks meant on

YOU feed and care for a woman abuser, you rancid BITCH!

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

On Thursday, December 31, 2015 at 4:12:44 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On 12/31/2015 2:15 PM, cshenk wrote:
> > > Bruce wrote in rec.food.cooking:
> > >
> > > > On 1/1/2016 03:54 notbob wrote:
> > > >
> > >>>On 2015-12-31, jmcquown > wrote:
> > > > >
> > > > > > When you do it, please take a picture.
> > > > >
> > > > > It's a maybe.
> > > > >
> > > > > > Do you have any idea what that would cost?
> > > > >
> > > > > Prolly more than I can afford.
> > > > >
> > > > > > Fresh tuna in the Denver area.
> > > > >
> > > > > (?) Is that a question?
> > > > >
> > > > > I would imagine tuna is available in Denver. I hafta imagine
> > > > > cuz Denver is about 150 mi from here and I haven't been there
> > > > > in yrs. I can get it, here. (prolly frozen, but.....)
> > > >
> > > > Isn't sashimi style tuna always frozen on the ship? In that case,
> > > > it can be sold anywhere and is never fresh.
> > >
> > > Most countries require several types of seafood be fast frozen
> > > before sale due to paracites, if intended to be eaten raw.
> > >
> >
> > That would seem to be a good idea. OTOH, we eat a lot of raw fish
> > here in the form of poke. These days, we have a choice of buying
> > fresh poke or previously frozen poke. The fresh stuff is sold at a
> > premium - $13 to $18/lb and the PF poke goes for around 25% less. I
> > always buy the PF poke, not for safety reasons but because I'm cheap!
> >
> > https://livingmintgreen.files.wordpr...3/img_2621.jpg
> >
> > New years in Hawaii means that the demand for sashimi grade ahi goes
> > sky high. This year the prices in the stores will probably run around
> > $22 for a pound. That's not bad for this time of year. Evidently, the
> > new years ahi haul has been good. Much thanks for the sashimi gods!
> >
> > http://www.kitv.com/story/30858527/f...r-the-new-year
>
> Yup. When Don gets to do his every 2 year trip out on the left coast
> for fishing, we pay to have the tuna flash frozen for the specified
> time before it is shipped back to us on the right coast.
>
> It's fine frozen if properly vacuum packed. I'd save a few dimes on
> that too. Of course, here i don't have much choice on that. Atlantic
> versions should be frozen or safely cooked.
>
> Carol
>
>
> --

My suspicion is that all ahi is frozen. The fresh ahi is frozen only once while the previously frozen ahi is frozen at least two times i.e., "fresh ahi" is kind of a bogus marketing term.

No matter, it's still great fish. I bought a small tray of ahi sashimi yesterday and then my daughter's boyfriend's family dropped off a very large tray of sashimi to our house. That's a heck of a lot of raw fish!

On 12/29/2015 10:46 AM, Gary wrote:

> I've only made this two or three times in all my years. Here's what I
> find interesting....when it's first made and comes out of the oven, it
> always tastes so good and I wonder why I waited so long. Leftovers
> don't taste good at all to me though. I just need to make a one
> person meal with no leftovers once in awhile.

I agree Gary. It isn't so much the entire dish for me, but sometimes
dishes like that with peas aren't so good reheated.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 12/29/2015 10:46 AM, Gary wrote:
>
>> I've only made this two or three times in all my years. Here's what I
>> find interesting....when it's first made and comes out of the oven, it
>> always tastes so good and I wonder why I waited so long. Leftovers
>> don't taste good at all to me though. I just need to make a one
>> person meal with no leftovers once in awhile.
>
> I agree Gary. It isn't so much the entire dish for me, but sometimes
> dishes like that with peas aren't so good reheated.

I love peas. But I recently ruined a pot of chicken soup. I had some
leftover peas and decided to toss them in. Somehow the pea flavor just took
over and not in a good way.