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Can of Tuna
In article >, jmcquown
> wrote: > By the time those crabs get to the restaurant they've moulted. They > shed the hard exoskeleton. They do still have a soft shell underneath. > It's not very palatable. IMHO. When I used to have a job, the company owner spared no expense when we travelled for product shows. I ate the best that New Orleans had to offer. Denver too. We went to Las Vegas for a show once which is 300 miles from my home town. I had never been there and haven't since. I love crab, and soft shelled was on the menu. It was a no-brainer. I ordered it. I got two or three on the plate. They were battered and fried, I think. After the first semi crunchy bite, I started to lose my appetite. Are they even cleaned? I ate about half of what I ordered to keep up appearances. I checked it off my bucket list. I still haven't eaten expensive caviar, but I like the cheap stuff. Check the good stuff off, and that ought to end it for me. I stuffed myself with Maine lobster once, so I did that and checked it off long ago. leo |
Can of Tuna
On Friday, November 16, 2018 at 7:23:41 PM UTC-10, Leonard Blaisdell wrote:
> In article >, jmcquown > > wrote: > > > By the time those crabs get to the restaurant they've moulted. They > > shed the hard exoskeleton. They do still have a soft shell underneath. > > It's not very palatable. IMHO. > > When I used to have a job, the company owner spared no expense when we > travelled for product shows. I ate the best that New Orleans had to > offer. Denver too. We went to Las Vegas for a show once which is 300 > miles from my home town. I had never been there and haven't since. > I love crab, and soft shelled was on the menu. It was a no-brainer. I > ordered it. I got two or three on the plate. They were battered and > fried, I think. After the first semi crunchy bite, I started to lose my > appetite. Are they even cleaned? I ate about half of what I ordered to > keep up appearances. > I checked it off my bucket list. I still haven't eaten expensive > caviar, but I like the cheap stuff. Check the good stuff off, and that > ought to end it for me. I stuffed myself with Maine lobster once, so I > did that and checked it off long ago. > > leo I don't think they clean soft-shell crabs but how bad could it be? Mostly, the only thing we have to fear is fear itself - I think. The next time I'm in the local sushi joint, I'll order one and fearlessly bite down on it. That's gonna have to wait until I can have carbs again. |
Can of Tuna
On Fri, 16 Nov 2018 23:05:32 -0800 (PST), dsi1 >
wrote: >On Friday, November 16, 2018 at 7:23:41 PM UTC-10, Leonard Blaisdell wrote: >> In article >, jmcquown >> > wrote: >> >> > By the time those crabs get to the restaurant they've moulted. They >> > shed the hard exoskeleton. They do still have a soft shell underneath. >> > It's not very palatable. IMHO. >> >> When I used to have a job, the company owner spared no expense when we >> travelled for product shows. I ate the best that New Orleans had to >> offer. Denver too. We went to Las Vegas for a show once which is 300 >> miles from my home town. I had never been there and haven't since. >> I love crab, and soft shelled was on the menu. It was a no-brainer. I >> ordered it. I got two or three on the plate. They were battered and >> fried, I think. After the first semi crunchy bite, I started to lose my >> appetite. Are they even cleaned? I ate about half of what I ordered to >> keep up appearances. >> I checked it off my bucket list. I still haven't eaten expensive >> caviar, but I like the cheap stuff. Check the good stuff off, and that >> ought to end it for me. I stuffed myself with Maine lobster once, so I >> did that and checked it off long ago. >> >> leo > >I don't think they clean soft-shell crabs but how bad could it be? Mostly, the only thing we have to fear is fear itself - I think. The next time I'm in the local sushi joint, I'll order one and fearlessly bite down on it. That's gonna have to wait until I can have carbs again. I like soft-shell crab. I've only had it Japanese style. It's not off-putting. Not like eating prawn heads, fish scales, fish bones or other dubiousness. |
Can of Tuna
On 2018-11-17 12:23 AM, Leonard Blaisdell wrote:
> In article >, jmcquown > > wrote: > When I used to have a job, the company owner spared no expense when we > travelled for product shows. I ate the best that New Orleans had to > offer. Denver too. We went to Las Vegas for a show once which is 300 > miles from my home town. I had never been there and haven't since. > I love crab, and soft shelled was on the menu. It was a no-brainer. I > ordered it. I got two or three on the plate. They were battered and > fried, I think. After the first semi crunchy bite, I started to lose my > appetite. Are they even cleaned? I ate about half of what I ordered to > keep up appearances. I got to try soft shell crab when I was in Georgia earlier this year and I liked it enough that I went back and had it a second time. > I checked it off my bucket list. I still haven't eaten expensive > caviar, but I like the cheap stuff. Check the good stuff off, and that > ought to end it for me. I stuffed myself with Maine lobster once, so I > did that and checked it off long ago. Lobster used to be outrageously expensive. The first time I had it was at a buffet dinner and diners were limited to one half of a lobster. I ate it, but was not impressed, so I had no interest in spending a wad of money on lobster in the future. Years later we went on vacation to the east coast and I had fresh lobster in Bar Harbor. Wow. It was delicious. I keep an eye on lobster prices and occasionally buy them to cook at home. > > leo > |
Can of Tuna
"Ophelia" > wrote:
> What would you make with it? :) Somewhat off-topic, but... Depends on how it smells. I would never consider buying an ordinary can of tuna. I bought the best canned albacore tuna I could get (tried all of the brands), regularly for at least a decade. None of them were EVER consistently good. I think they are all processed in Taiwan or thereabouts. There is too little quality control. I can imagine how bad regular tuna is. The same (or worse) probably goes for cat food that includes ocean fish. I've had VERY good looking and tasting canned albacore tuna. The problem was lack of consistent quality. Haven't bought any in years. |
Can of Tuna
ImStillMags > wrote:
> Ophelia wrote: >> What would you make with it? :) > > If it's good tuna, meaning line caught tuna in olive oil, I can > eat it right out of the can with a cracker. Cento is one of the > better brands. I have never seen that brand at a local store. > I don't buy Chicken of the Sea or any of those cheap tunas. They > are not sustainably caught Exactly. Even solid albacore. It's inconsistent. Never know what you will get in the can. I've had some excellent Chicken of the Sea and Bumblebee solid albacore tuna, but it has always been hit and miss. I have thrown away a lot of it. |
Can of Tuna
Pamela > wrote:
> Roy > wrote >> Cindy Hamilton wrote: >>> ImStillMags wrote: >>>> Ophelia wrote: >>>>> What would you make with it? :) >>>> >>>> If it's good tuna, meaning line caught tuna in olive oil, I >>>> can eat it right out of the can with a cracker. Cento is one >>>> of the better brands. >>>> >>>> I don't buy Chicken of the Sea or any of those cheap tunas. >>>> They are not sustainably caught and are nothing but flakes and >>>> water. >>>> >>>> Good canned tuna is not cheap, but it's so far beyond what >>>> most people think of canned tuna its mind blowing. >>> >>> It hardly matters. I buy Chicken of the Sea in a pouch. All >>> I'm going to do with it is mash it up and mix it with a bunch of >>> mayo, onions, celery, and green olives, then spread it on bread. >> I never buy that gross crap...it is only fit for cat food. If you buy enough, you will get some amazingly good canned tuna. But that is few and far between. > You make it not buy it! And it's very nice. Try line caught tuna > if the fishy taste is too strong. At what local store (USA) do you buy better canned (securely packaged) tuna than Bumblebee or Chicken of the Sea solid albacore? Thanks. -- I realize most tuna can be mixed with stuff and be okay, but it must smell and taste good (to me) right out of the can. |
Can of Tuna
On Monday, November 19, 2018 at 1:18:19 AM UTC-5, John Doe wrote:
> Pamela > wrote: > > > Roy > wrote > >> Cindy Hamilton wrote: > >>> ImStillMags wrote: > >>>> Ophelia wrote: > > >>>>> What would you make with it? :) > >>>> > >>>> If it's good tuna, meaning line caught tuna in olive oil, I > >>>> can eat it right out of the can with a cracker. Cento is one > >>>> of the better brands. > >>>> > >>>> I don't buy Chicken of the Sea or any of those cheap tunas. > >>>> They are not sustainably caught and are nothing but flakes and > >>>> water. > >>>> > >>>> Good canned tuna is not cheap, but it's so far beyond what > >>>> most people think of canned tuna its mind blowing. > >>> > >>> It hardly matters. I buy Chicken of the Sea in a pouch. All > >>> I'm going to do with it is mash it up and mix it with a bunch of > >>> mayo, onions, celery, and green olives, then spread it on bread. > > >> I never buy that gross crap...it is only fit for cat food. > > If you buy enough, you will get some amazingly good canned tuna. But > that is few and far between. > > > You make it not buy it! And it's very nice. Try line caught tuna > > if the fishy taste is too strong. > > At what local store (USA) do you buy better canned (securely packaged) > tuna than Bumblebee or Chicken of the Sea solid albacore? If you don't mind my asking, why do you insist that it be "securely packaged"? You probably can buy better tuna at Whole Foods, Trader Joes, or any non-national-chain grocery store. We've got a couple of smaller regional chains and local grocery stores that sell a variety of brands of tuna. Cindy Hamilton |
Can of Tuna
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Can of Tuna
John Doe wrote:
.... > Somewhat off-topic, but... > > Depends on how it smells. > I would never consider buying an ordinary can of tuna. I bought the > best canned albacore tuna I could get (tried all of the brands), > regularly for at least a decade. None of them were EVER consistently > good. > > I think they are all processed in Taiwan or thereabouts. There is > too little quality control. I can imagine how bad regular tuna is. > The same (or worse) probably goes for cat food that includes ocean > fish. i actually think these days it is processed right on the ship (i don't know this as a fact, but i suspect). > I've had VERY good looking and tasting canned albacore tuna. The > problem was lack of consistent quality. Haven't bought any in > years. i don't buy it now but Mom gets the plastic pouches. i ate way too much canned tuna years ago and i'm fairly sick of it. since i'm not on my own i don't buy cans of sardines, mackrel, jack or jars of pickled or creamed herring, herring filet, kippers or other smoked fishes (or oysters) but once in a while i'll still have some of those. it was cheap food at the time and i liked the variety. these days it is no longer cheap food from what i see at the stores when i shop. songbird |
Can of Tuna
On 2018-11-19 8:25 AM, Pamela wrote:
>> My apologies to your country for our blatant appropriation of your >> good name and culture to sell an inferior product. Looks like I'm >> gonna have to buy a bottle now... > > When my friend visit me from france she makes detour to but some malt > vinegar to take home. I can't say I care for the stuff. I would far > rather have lemon juice on fish and chips. My wife likes malt vinegar on fries. FWIW, she is half Dutch. Our son, who is only 1/4 Dutch, likes mayonnaise on them. > By the way, that corn dog looks less healthy than a deep fried Mars Bar. > |
Can of Tuna
"l not -l" wrote in message ... I like malt vinegar on fish and chips and on fried fish and hush puppies. At home, I use Sarson's exclusively; on the rare occasion I have fish and chips out, I consider myself very lucky if malt vinegar is available at all. == I am with you on this:)) |
Can of Tuna
On Mon, 19 Nov 2018 08:24:12 -0500, songbird >
wrote: >John Doe wrote: >... >> Somewhat off-topic, but... >> >> Depends on how it smells. >> I would never consider buying an ordinary can of tuna. I bought the >> best canned albacore tuna I could get (tried all of the brands), >> regularly for at least a decade. None of them were EVER consistently >> good. >> >> I think they are all processed in Taiwan or thereabouts. There is >> too little quality control. I can imagine how bad regular tuna is. >> The same (or worse) probably goes for cat food that includes ocean >> fish. > > i actually think these days it is processed right >on the ship (i don't know this as a fact, but i suspect). > > >> I've had VERY good looking and tasting canned albacore tuna. The >> problem was lack of consistent quality. Haven't bought any in >> years. > > i don't buy it now but Mom gets the plastic pouches. >i ate way too much canned tuna years ago and i'm fairly >sick of it. since i'm not on my own i don't buy cans >of sardines, mackrel, jack or jars of pickled or creamed >herring, herring filet, kippers or other smoked fishes (or >oysters) but once in a while i'll still have some of those. > > it was cheap food at the time and i liked the variety. >these days it is no longer cheap food from what i see >at the stores when i shop. > > songbird Most seafood is processed at sea: https://en.wikipedia.org/wiki/Factory_ship https://www.marineinsight.com/types-...sh-processing/ Amazon sells lots of premium tuna, I like this one: https://www.amazon.com/Genova-Yellow...a+in+olive+oil |
Can of Tuna
On Monday, November 19, 2018 at 7:25:11 AM UTC-10, Sheldon wrote:
> On Mon, 19 Nov 2018 08:24:12 -0500, songbird > > wrote: > > >John Doe wrote: > >... > >> Somewhat off-topic, but... > >> > >> Depends on how it smells. > >> I would never consider buying an ordinary can of tuna. I bought the > >> best canned albacore tuna I could get (tried all of the brands), > >> regularly for at least a decade. None of them were EVER consistently > >> good. > >> > >> I think they are all processed in Taiwan or thereabouts. There is > >> too little quality control. I can imagine how bad regular tuna is. > >> The same (or worse) probably goes for cat food that includes ocean > >> fish. > > > > i actually think these days it is processed right > >on the ship (i don't know this as a fact, but i suspect). > > > > > >> I've had VERY good looking and tasting canned albacore tuna. The > >> problem was lack of consistent quality. Haven't bought any in > >> years. > > > > i don't buy it now but Mom gets the plastic pouches. > >i ate way too much canned tuna years ago and i'm fairly > >sick of it. since i'm not on my own i don't buy cans > >of sardines, mackrel, jack or jars of pickled or creamed > >herring, herring filet, kippers or other smoked fishes (or > >oysters) but once in a while i'll still have some of those. > > > > it was cheap food at the time and i liked the variety. > >these days it is no longer cheap food from what i see > >at the stores when i shop. > > > > songbird > > Most seafood is processed at sea: > https://en.wikipedia.org/wiki/Factory_ship > https://www.marineinsight.com/types-...sh-processing/ > Amazon sells lots of premium tuna, I like this one: > https://www.amazon.com/Genova-Yellow...a+in+olive+oil Processing fish at sea was a great idea. OTOH, working on a line processing fish isn't that pleasant a job, even on dry land. My understanding is that fish sticks were invented as a way to utilize fish frozen into solid blocks at sea. The frozen blocks of fish are just cut into sticks with band saws.. That was a pretty great idea too. |
Can of Tuna
On Mon, 19 Nov 2018 13:25:47 GMT, Pamela >
wrote: >On 08:24 15 Nov 2018, dsi1 > wrote in : > >> There was a couple of different brands of malt vinegar on the shelves. >> I'm not sure how it's used on this rock. One of the bottles had the >> Union Jack on the label and says it's traditional British flavor. It's >> fairly cheap so I'm guessing that it's diluted and flavored industrial >> acetic acid. My guess is that the closest this stuff has been to the >> UK is New Jersey. >> >> My apologies to your country for our blatant appropriation of your >> good name and culture to sell an inferior product. Looks like I'm >> gonna have to buy a bottle now... > >When my friend visit me from france she makes detour to but some malt >vinegar to take home. I can't say I care for the stuff. I would far >rather have lemon juice on fish and chips. On fish yes, but on chips? Lemon juice on chips? That should be against the constitution. Not that I've ever had malt vinegar on chips. That's an English thing. |
Can of Tuna
l not -l wrote:
> > I like malt vinegar on fish and chips I've tried malt vinegar on fish and chips. It's very good but I only used it once. I still prefer just salted and heavily peppered. No malt vinegar and no ketchup. |
Can of Tuna
Ophelia wrote:
> > "l not -l" wrote in message ... > > I like malt vinegar on fish and chips and on fried fish and hush puppies. > At home, I use Sarson's exclusively; on the rare occasion I have fish and > chips out, I consider myself very lucky if malt vinegar is available at all. > > == > > I am with you on this:)) Do you use Sarson's? What I have and have used is the same thing Dsi1 talked about, name is "London Pub" malt vinegar. They do claim authentic recipe. |
Can of Tuna
On Monday, November 19, 2018 at 9:02:35 AM UTC-10, Gary wrote:
> Ophelia wrote: > > > > "l not -l" wrote in message ... > > > > I like malt vinegar on fish and chips and on fried fish and hush puppies. > > At home, I use Sarson's exclusively; on the rare occasion I have fish and > > chips out, I consider myself very lucky if malt vinegar is available at all. > > > > == > > > > I am with you on this:)) > > Do you use Sarson's? What I have and have used is the same thing > Dsi1 talked about, name is "London Pub" malt vinegar. They do > claim authentic recipe. What it says on the bottle is "Traditional British Flavor." The packaging suggests that this is really real and authentic malt vinegar from merry old England. The key word here is "suggests." This would be similar to me suggesting that I'm Jesus Christ. |
Can of Tuna
dsi1 wrote:
> > Gary wrote: > > What I have and have used is the same thing > > Dsi1 talked about, name is "London Pub" malt vinegar. They do > > claim authentic recipe. > > What it says on the bottle is "Traditional British Flavor." The packaging suggests that this is really real and authentic malt vinegar from merry old England. The key word here is "suggests." This would be similar to me suggesting that I'm Jesus Christ. |
Can of Tuna
Gary wrote:
> > dsi1 wrote: > > > > Gary wrote: > > > What I have and have used is the same thing > > > Dsi1 talked about, name is "London Pub" malt vinegar. They do > > > claim authentic recipe. > > > > What it says on the bottle is "Traditional British Flavor." The packaging suggests that this is really real and authentic malt vinegar from merry old England. The key word here is "suggests." This would be similar to me suggesting that I'm Jesus Christ. oops ignore this message I hit the wrong key before I finished |
Can of Tuna
On Mon, 19 Nov 2018 11:01:06 -0500, Dave Smith
> wrote: >On 2018-11-19 8:25 AM, Pamela wrote: > >>> My apologies to your country for our blatant appropriation of your >>> good name and culture to sell an inferior product. Looks like I'm >>> gonna have to buy a bottle now... >> >> When my friend visit me from france she makes detour to but some malt >> vinegar to take home. I can't say I care for the stuff. I would far >> rather have lemon juice on fish and chips. > >My wife likes malt vinegar on fries. FWIW, she is half Dutch. Our son, >who is only 1/4 Dutch, likes mayonnaise on them. These are all approved Dutch ways to order fries in a snackbar: Frietje mayo: fries with mayo Frietje satésaus:fries with peanut (satay) sauce Frietje speciaal: fries with mayo and curry sauce Frietje oorlog (war): fries with mayo, peanut sauce and curry sauce Deviant behaviours include anything with malt vinegar or ketchup. |
Can of Tuna
On Mon, 19 Nov 2018 16:35:36 GMT, Pamela >
wrote: >On 16:01 19 Nov 2018, Dave Smith > wrote in : > >> On 2018-11-19 8:25 AM, Pamela wrote: >> >>>> My apologies to your country for our blatant appropriation of your >>>> good name and culture to sell an inferior product. Looks like I'm >>>> gonna have to buy a bottle now... >>> >>> When my friend visit me from france she makes detour to but some malt >>> vinegar to take home. I can't say I care for the stuff. I would far >>> rather have lemon juice on fish and chips. >> >> My wife likes malt vinegar on fries. FWIW, she is half Dutch. Our son, >> who is only 1/4 Dutch, likes mayonnaise on them. > >The neighbouring Belgians are also fond of mayonnaise on fries. The Belgians are in the know. French fries is a misnomer. If you want to call them after just one country, call them Belgian fries. |
Can of Tuna
On Mon, 19 Nov 2018 19:09:57 GMT, Pamela >
wrote: >On 18:59 19 Nov 2018, Brice > wrote in : > >> On Mon, 19 Nov 2018 13:25:47 GMT, Pamela > >> wrote: >> >>>On 08:24 15 Nov 2018, dsi1 > wrote in : >>> >>>> There was a couple of different brands of malt vinegar on the shelves. >>>> I'm not sure how it's used on this rock. One of the bottles had the >>>> Union Jack on the label and says it's traditional British flavor. It's >>>> fairly cheap so I'm guessing that it's diluted and flavored industrial >>>> acetic acid. My guess is that the closest this stuff has been to the >>>> UK is New Jersey. >>>> >>>> My apologies to your country for our blatant appropriation of your >>>> good name and culture to sell an inferior product. Looks like I'm >>>> gonna have to buy a bottle now... >>> >>>When my friend visit me from france she makes detour to but some malt >>>vinegar to take home. I can't say I care for the stuff. I would far >>>rather have lemon juice on fish and chips. >> >> On fish yes, but on chips? Lemon juice on chips? That should be >> against the constitution. Not that I've ever had malt vinegar on >> chips. That's an English thing. > >Lemon juice works for me, every time. I don't like the taste of malt >vinegar at all. We're all entitled to our idiosyncrasies. |
Can of Tuna
dsi1 wrote:
> > Gary wrote: > > Do you use Sarson's? What I have and have used is the same thing > > Dsi1 talked about, name is "London Pub" malt vinegar. They do > > claim authentic recipe. > > What it says on the bottle is "Traditional British Flavor." The packaging suggests that this is really real and authentic malt vinegar from merry old England. The key word here is "suggests." This would be similar to me suggesting that I'm Jesus Christ. Aloha boy...my bottle of 'London Pub' says everything that you mentioned on the labels. - it has the british flag thingie - Traditional British Flavor It does say that water added to bring it to 5% acidity but so does all my other vinegars. They all say that. They DO NOT claim that it's made in the UK but they do claim that it's made the same exact way. Something like use barley (?) to make beer, then turn that beer into vinegar. They make it the authentic way. Here's what I have and I'll bet what you saw. http://www.giovannisfishmarket.com/c...e-1138-jpg.jpg |
Can of Tuna
On Mon, 19 Nov 2018 14:25:21 -0500, Gary > wrote:
>dsi1 wrote: >> >> Gary wrote: >> > Do you use Sarson's? What I have and have used is the same thing >> > Dsi1 talked about, name is "London Pub" malt vinegar. They do >> > claim authentic recipe. >> >> What it says on the bottle is "Traditional British Flavor." The packaging suggests that this is really real and authentic malt vinegar from merry old England. The key word here is "suggests." This would be similar to me suggesting that I'm Jesus Christ. > >Aloha boy...my bottle of 'London Pub' says everything that you >mentioned on the labels. > >- it has the british flag thingie >- Traditional British Flavor > >It does say that water added to bring it to 5% acidity but so >does all my other vinegars. They all say that. > >They DO NOT claim that it's made in the UK but they do claim that >it's made the same exact way. Something like use barley (?) to >make beer, then turn that beer into vinegar. They make it the >authentic way. Authentic isn't a legally protected term, which means they probably squeezed it out of the anus of a feral dog. |
Can of Tuna
On Mon, 19 Nov 2018 10:45:04 -0800 (PST), dsi1 >
wrote: >On Monday, November 19, 2018 at 7:25:11 AM UTC-10, Sheldon wrote: >> On Mon, 19 Nov 2018 08:24:12 -0500, songbird > >> wrote: >> >> >John Doe wrote: >> >... >> >> Somewhat off-topic, but... >> >> >> >> Depends on how it smells. >> >> I would never consider buying an ordinary can of tuna. I bought the >> >> best canned albacore tuna I could get (tried all of the brands), >> >> regularly for at least a decade. None of them were EVER consistently >> >> good. >> >> >> >> I think they are all processed in Taiwan or thereabouts. There is >> >> too little quality control. I can imagine how bad regular tuna is. >> >> The same (or worse) probably goes for cat food that includes ocean >> >> fish. >> > >> > i actually think these days it is processed right >> >on the ship (i don't know this as a fact, but i suspect). >> > >> > >> >> I've had VERY good looking and tasting canned albacore tuna. The >> >> problem was lack of consistent quality. Haven't bought any in >> >> years. >> > >> > i don't buy it now but Mom gets the plastic pouches. >> >i ate way too much canned tuna years ago and i'm fairly >> >sick of it. since i'm not on my own i don't buy cans >> >of sardines, mackrel, jack or jars of pickled or creamed >> >herring, herring filet, kippers or other smoked fishes (or >> >oysters) but once in a while i'll still have some of those. >> > >> > it was cheap food at the time and i liked the variety. >> >these days it is no longer cheap food from what i see >> >at the stores when i shop. >> > >> > songbird >> >> Most seafood is processed at sea: >> https://en.wikipedia.org/wiki/Factory_ship >> https://www.marineinsight.com/types-...sh-processing/ >> Amazon sells lots of premium tuna, I like this one: >> https://www.amazon.com/Genova-Yellow...a+in+olive+oil > >Processing fish at sea was a great idea. OTOH, working on a line processing fish isn't that pleasant a job, even on dry land. My understanding is that fish sticks were invented as a way to utilize fish frozen into solid blocks at sea. The frozen blocks of fish are just cut into sticks with band saws. That was a pretty great idea too. Bandsawing frozen fish seems very wasteful and messy, and s l o w .... would be more economical and neater to stamp fishsticks out with steel rule dies. In the food industry steel rule dies are mounted on a drum, as the drum turns the sheets of food are fed and the shapes are stamped out like the pieces of jigsaw puzzles. In the case of fish sticks sheets of frozen fish are stamped and then breaded and packaged... all on an automated production line. |
Can of Tuna
On Monday, November 19, 2018 at 2:17:51 PM UTC-5, Brice wrote:
> On Mon, 19 Nov 2018 11:01:06 -0500, Dave Smith > > wrote: > > >On 2018-11-19 8:25 AM, Pamela wrote: > > > >>> My apologies to your country for our blatant appropriation of your > >>> good name and culture to sell an inferior product. Looks like I'm > >>> gonna have to buy a bottle now... > >> > >> When my friend visit me from france she makes detour to but some malt > >> vinegar to take home. I can't say I care for the stuff. I would far > >> rather have lemon juice on fish and chips. > > > >My wife likes malt vinegar on fries. FWIW, she is half Dutch. Our son, > >who is only 1/4 Dutch, likes mayonnaise on them. > > These are all approved Dutch ways to order fries in a snackbar: > > Frietje mayo: fries with mayo > Frietje satésaus:fries with peanut (satay) sauce > Frietje speciaal: fries with mayo and curry sauce > Frietje oorlog (war): fries with mayo, peanut sauce and curry sauce > > Deviant behaviours include anything with malt vinegar or ketchup. Would it be deviant to order them without any sauce? Cindy Hamilton |
Can of Tuna
On Mon, 19 Nov 2018 12:10:23 -0800 (PST), Cindy Hamilton
> wrote: >On Monday, November 19, 2018 at 2:17:51 PM UTC-5, Brice wrote: >> On Mon, 19 Nov 2018 11:01:06 -0500, Dave Smith >> > wrote: >> >> >On 2018-11-19 8:25 AM, Pamela wrote: >> > >> >>> My apologies to your country for our blatant appropriation of your >> >>> good name and culture to sell an inferior product. Looks like I'm >> >>> gonna have to buy a bottle now... >> >> >> >> When my friend visit me from france she makes detour to but some malt >> >> vinegar to take home. I can't say I care for the stuff. I would far >> >> rather have lemon juice on fish and chips. >> > >> >My wife likes malt vinegar on fries. FWIW, she is half Dutch. Our son, >> >who is only 1/4 Dutch, likes mayonnaise on them. >> >> These are all approved Dutch ways to order fries in a snackbar: >> >> Frietje mayo: fries with mayo >> Frietje satésaus:fries with peanut (satay) sauce >> Frietje speciaal: fries with mayo and curry sauce >> Frietje oorlog (war): fries with mayo, peanut sauce and curry sauce >> >> Deviant behaviours include anything with malt vinegar or ketchup. > >Would it be deviant to order them without any sauce? No, that's ok too. |
Can of Tuna
On Monday, November 19, 2018 at 1:01:29 PM UTC-6, Gary wrote:
> > I've tried malt vinegar on fish and chips. It's very good but I > only used it once. I still prefer just salted and heavily > peppered. No malt vinegar and no ketchup. > Same here with the chips but I do like tartar sauce on my fish. |
Can of Tuna
On Mon, 19 Nov 2018 12:10:23 -0800 (PST), Cindy Hamilton
> wrote: >On Monday, November 19, 2018 at 2:17:51 PM UTC-5, Brice wrote: >> On Mon, 19 Nov 2018 11:01:06 -0500, Dave Smith >> > wrote: >> >> >On 2018-11-19 8:25 AM, Pamela wrote: >> > >> >>> My apologies to your country for our blatant appropriation of your >> >>> good name and culture to sell an inferior product. Looks like I'm >> >>> gonna have to buy a bottle now... >> >> >> >> When my friend visit me from france she makes detour to but some malt >> >> vinegar to take home. I can't say I care for the stuff. I would far >> >> rather have lemon juice on fish and chips. >> > >> >My wife likes malt vinegar on fries. FWIW, she is half Dutch. Our son, >> >who is only 1/4 Dutch, likes mayonnaise on them. >> >> These are all approved Dutch ways to order fries in a snackbar: >> >> Frietje mayo: fries with mayo >> Frietje satésaus:fries with peanut (satay) sauce >> Frietje speciaal: fries with mayo and curry sauce >> Frietje oorlog (war): fries with mayo, peanut sauce and curry sauce >> >> Deviant behaviours include anything with malt vinegar or ketchup. > >Would it be deviant to order them without any sauce? > >Cindy Hamilton That's me, just pass the effin' salt. And I want my fries fresh from the fryer and dumped in a doubled brown paper bag, to keep them hot and absorb the oil. I also prefer crinkle cut jumbos. I abhor those skinny minnie fast food fries... those are not french fries, technically they're shoe string potatoes. I also don't like frozen fries. I never buy those frozen fries at the market. I much rather take the time and make the effort to peel a mess of spuds, ripple cut them large, and fry them in a large shallow pan of oil or more likely coat them with oil and oven roast them. Once a week I prepare a potato omelet, I large dice the spuds and pan fry them on low heat for hours, they get all crispy, crusty, and delicious. I usually make extra and eat a bowlful before drowning them in beaten egg. I sometimes add green bell peppers. I'd include onyuns only my wife can't eat onyuns lest they aggrivate her stomach. When she's not here I'll caramelize like three pounds of onyuns just for me. |
Can of Tuna
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Can of Tuna
On Monday, November 19, 2018 at 4:10:30 PM UTC-6, Dave Smith wrote:
> > I like salt on chips and lemon juice on the fish. > If there's no tartar sauce available I'm fine with lemon on my fish. |
Can of Tuna
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Can of Tuna
Dave Smith wrote:
.... > I always give it a squeeze of lemon juice. I will have the tartar sauce > if it is available. i'm in the camp that if fresh fish needs tartar sauce then i'd rather eat something else. i don't like or want a lot of breading (preferably none) and not a lot of spices either. frozen, canned or otherwise mangled fish i'll eat about any way. lightly smoked fish that isn't cooked (like lox) is in a class by itself (near to divine :) ). songbird |
Can of Tuna
On Monday, November 19, 2018 at 9:40:57 AM UTC-10, Sheldon wrote:
> On Mon, 19 Nov 2018 10:45:04 -0800 (PST), dsi1 <> > wrote: > > >On Monday, November 19, 2018 at 7:25:11 AM UTC-10, Sheldon wrote: > >> On Mon, 19 Nov 2018 08:24:12 -0500, songbird > > >> wrote: > >> > >> >John Doe wrote: > >> >... > >> >> Somewhat off-topic, but... > >> >> > >> >> Depends on how it smells. > >> >> I would never consider buying an ordinary can of tuna. I bought the > >> >> best canned albacore tuna I could get (tried all of the brands), > >> >> regularly for at least a decade. None of them were EVER consistently > >> >> good. > >> >> > >> >> I think they are all processed in Taiwan or thereabouts. There is > >> >> too little quality control. I can imagine how bad regular tuna is. > >> >> The same (or worse) probably goes for cat food that includes ocean > >> >> fish. > >> > > >> > i actually think these days it is processed right > >> >on the ship (i don't know this as a fact, but i suspect). > >> > > >> > > >> >> I've had VERY good looking and tasting canned albacore tuna. The > >> >> problem was lack of consistent quality. Haven't bought any in > >> >> years. > >> > > >> > i don't buy it now but Mom gets the plastic pouches. > >> >i ate way too much canned tuna years ago and i'm fairly > >> >sick of it. since i'm not on my own i don't buy cans > >> >of sardines, mackrel, jack or jars of pickled or creamed > >> >herring, herring filet, kippers or other smoked fishes (or > >> >oysters) but once in a while i'll still have some of those. > >> > > >> > it was cheap food at the time and i liked the variety. > >> >these days it is no longer cheap food from what i see > >> >at the stores when i shop. > >> > > >> > songbird > >> > >> Most seafood is processed at sea: > >> https://en.wikipedia.org/wiki/Factory_ship > >> https://www.marineinsight.com/types-...sh-processing/ > >> Amazon sells lots of premium tuna, I like this one: > >> https://www.amazon.com/Genova-Yellow...a+in+olive+oil > > > >Processing fish at sea was a great idea. OTOH, working on a line processing fish isn't that pleasant a job, even on dry land. My understanding is that fish sticks were invented as a way to utilize fish frozen into solid blocks at sea. The frozen blocks of fish are just cut into sticks with band saws. That was a pretty great idea too. > > Bandsawing frozen fish seems very wasteful and messy, and s l o w > ... would be more economical and neater to stamp fishsticks out with > steel rule dies. > > In the food industry steel rule dies are mounted on a drum, as the > drum turns the sheets of food are fed and the shapes are stamped out > like the pieces of jigsaw puzzles. In the case of fish sticks sheets > of frozen fish are stamped and then breaded and packaged... all on an > automated production line. Fish fingers are unique in the food processing industry. Their shape comes about because fish fillets are frozen into solid blocks. Processing these blocks without having to defrost is desirable from a handling/manufacturing standpoint. The sticks are cut apart, enrobed with bread crumbs, and fried, without defrosting. Amazing! https://www.youtube.com/watch?v=YsjXD6B_CRs |
Can of Tuna
On Monday, November 19, 2018 at 9:25:51 AM UTC-10, Gary wrote:
> dsi1 wrote: > > > > Gary wrote: > > > Do you use Sarson's? What I have and have used is the same thing > > > Dsi1 talked about, name is "London Pub" malt vinegar. They do > > > claim authentic recipe. > > > > What it says on the bottle is "Traditional British Flavor." The packaging suggests that this is really real and authentic malt vinegar from merry old England. The key word here is "suggests." This would be similar to me suggesting that I'm Jesus Christ. > > Aloha boy...my bottle of 'London Pub' says everything that you > mentioned on the labels. > > - it has the british flag thingie > - Traditional British Flavor > > It does say that water added to bring it to 5% acidity but so > does all my other vinegars. They all say that. > > They DO NOT claim that it's made in the UK but they do claim that > it's made the same exact way. Something like use barley (?) to > make beer, then turn that beer into vinegar. They make it the > authentic way. > > Here's what I have and I'll bet what you saw. > > http://www.giovannisfishmarket.com/c...e-1138-jpg.jpg I'll bet you $.50 that this product is diluted and flavored industrial acetic acid. The lack of the word "brewed" anywhere on the label is a dead giveaway. |
Can of Tuna
"dsi1" wrote in message ... On Monday, November 19, 2018 at 9:40:57 AM UTC-10, Sheldon wrote: > On Mon, 19 Nov 2018 10:45:04 -0800 (PST), dsi1 <> > wrote: > > >On Monday, November 19, 2018 at 7:25:11 AM UTC-10, Sheldon wrote: > >> On Mon, 19 Nov 2018 08:24:12 -0500, songbird > > >> wrote: > >> > >> >John Doe wrote: > >> >... > >> >> Somewhat off-topic, but... > >> >> > >> >> Depends on how it smells. > >> >> I would never consider buying an ordinary can of tuna. I bought the > >> >> best canned albacore tuna I could get (tried all of the brands), > >> >> regularly for at least a decade. None of them were EVER consistently > >> >> good. > >> >> > >> >> I think they are all processed in Taiwan or thereabouts. There is > >> >> too little quality control. I can imagine how bad regular tuna is. > >> >> The same (or worse) probably goes for cat food that includes ocean > >> >> fish. > >> > > >> > i actually think these days it is processed right > >> >on the ship (i don't know this as a fact, but i suspect). > >> > > >> > > >> >> I've had VERY good looking and tasting canned albacore tuna. The > >> >> problem was lack of consistent quality. Haven't bought any in > >> >> years. > >> > > >> > i don't buy it now but Mom gets the plastic pouches. > >> >i ate way too much canned tuna years ago and i'm fairly > >> >sick of it. since i'm not on my own i don't buy cans > >> >of sardines, mackrel, jack or jars of pickled or creamed > >> >herring, herring filet, kippers or other smoked fishes (or > >> >oysters) but once in a while i'll still have some of those. > >> > > >> > it was cheap food at the time and i liked the variety. > >> >these days it is no longer cheap food from what i see > >> >at the stores when i shop. > >> > > >> > songbird > >> > >> Most seafood is processed at sea: > >> https://en.wikipedia.org/wiki/Factory_ship > >> https://www.marineinsight.com/types-...sh-processing/ > >> Amazon sells lots of premium tuna, I like this one: > >> https://www.amazon.com/Genova-Yellow...a+in+olive+oil > > > >Processing fish at sea was a great idea. OTOH, working on a line > >processing fish isn't that pleasant a job, even on dry land. My > >understanding is that fish sticks were invented as a way to utilize fish > >frozen into solid blocks at sea. The frozen blocks of fish are just cut > >into sticks with band saws. That was a pretty great idea too. > > Bandsawing frozen fish seems very wasteful and messy, and s l o w > ... would be more economical and neater to stamp fishsticks out with > steel rule dies. > > In the food industry steel rule dies are mounted on a drum, as the > drum turns the sheets of food are fed and the shapes are stamped out > like the pieces of jigsaw puzzles. In the case of fish sticks sheets > of frozen fish are stamped and then breaded and packaged... all on an > automated production line. Fish fingers are unique in the food processing industry. Their shape comes about because fish fillets are frozen into solid blocks. Processing these blocks without having to defrost is desirable from a handling/manufacturing standpoint. The sticks are cut apart, enrobed with bread crumbs, and fried, without defrosting. Amazing! https://www.youtube.com/watch?v=YsjXD6B_CRs == My goodness! That is pretty amazing:) They were invented here in 1955:) I never knew about the ice blocks:)) |
Can of Tuna
On Mon, 19 Nov 2018 21:38:19 -0800 (PST), dsi1 >
wrote: >On Monday, November 19, 2018 at 9:40:57 AM UTC-10, Sheldon wrote: >> On Mon, 19 Nov 2018 10:45:04 -0800 (PST), dsi1 <> >> wrote: >> >> >On Monday, November 19, 2018 at 7:25:11 AM UTC-10, Sheldon wrote: >> >> On Mon, 19 Nov 2018 08:24:12 -0500, songbird > >> >> wrote: >> >> >> >> >John Doe wrote: >> >> >... >> >> >> Somewhat off-topic, but... >> >> >> >> >> >> Depends on how it smells. >> >> >> I would never consider buying an ordinary can of tuna. I bought the >> >> >> best canned albacore tuna I could get (tried all of the brands), >> >> >> regularly for at least a decade. None of them were EVER consistently >> >> >> good. >> >> >> >> >> >> I think they are all processed in Taiwan or thereabouts. There is >> >> >> too little quality control. I can imagine how bad regular tuna is. >> >> >> The same (or worse) probably goes for cat food that includes ocean >> >> >> fish. >> >> > >> >> > i actually think these days it is processed right >> >> >on the ship (i don't know this as a fact, but i suspect). >> >> > >> >> > >> >> >> I've had VERY good looking and tasting canned albacore tuna. The >> >> >> problem was lack of consistent quality. Haven't bought any in >> >> >> years. >> >> > >> >> > i don't buy it now but Mom gets the plastic pouches. >> >> >i ate way too much canned tuna years ago and i'm fairly >> >> >sick of it. since i'm not on my own i don't buy cans >> >> >of sardines, mackrel, jack or jars of pickled or creamed >> >> >herring, herring filet, kippers or other smoked fishes (or >> >> >oysters) but once in a while i'll still have some of those. >> >> > >> >> > it was cheap food at the time and i liked the variety. >> >> >these days it is no longer cheap food from what i see >> >> >at the stores when i shop. >> >> > >> >> > songbird >> >> >> >> Most seafood is processed at sea: >> >> https://en.wikipedia.org/wiki/Factory_ship >> >> https://www.marineinsight.com/types-...sh-processing/ >> >> Amazon sells lots of premium tuna, I like this one: >> >> https://www.amazon.com/Genova-Yellow...a+in+olive+oil >> > >> >Processing fish at sea was a great idea. OTOH, working on a line processing fish isn't that pleasant a job, even on dry land. My understanding is that fish sticks were invented as a way to utilize fish frozen into solid blocks at sea. The frozen blocks of fish are just cut into sticks with band saws. That was a pretty great idea too. >> >> Bandsawing frozen fish seems very wasteful and messy, and s l o w >> ... would be more economical and neater to stamp fishsticks out with >> steel rule dies. >> >> In the food industry steel rule dies are mounted on a drum, as the >> drum turns the sheets of food are fed and the shapes are stamped out >> like the pieces of jigsaw puzzles. In the case of fish sticks sheets >> of frozen fish are stamped and then breaded and packaged... all on an >> automated production line. > >Fish fingers are unique in the food processing industry. Their shape comes about because fish fillets are frozen into solid blocks. Processing these blocks without having to defrost is desirable from a handling/manufacturing standpoint. The sticks are cut apart, enrobed with bread crumbs, and fried, without defrosting. Amazing! > >https://www.youtube.com/watch?v=YsjXD6B_CRs I've seen that video years ago, the blocks of frozen fish are cut up on a machine like a bread slicer. Steel rule dies stamp out frozen fish too but do a neater job... and end up on a conveyer belt all lined up like soldiers. |
Can of Tuna
"l not -l" wrote in message ... On 19-Nov-2018, wrote: > On Monday, November 19, 2018 at 9:25:51 AM UTC-10, Gary wrote: > > dsi1 wrote: > > > > > > Gary wrote: > > > > Do you use Sarson's? What I have and have used is the same thing > > > > Dsi1 talked about, name is "London Pub" malt vinegar. They do > > > > claim authentic recipe. > > > > > > What it says on the bottle is "Traditional British Flavor." The > > > packaging suggests that this is really real and authentic malt vinegar > > > from merry old England. The key word here is "suggests." This would be > > > similar to me suggesting that I'm Jesus Christ. > > > > Aloha boy...my bottle of 'London Pub' says everything that you > > mentioned on the labels. > > > > - it has the british flag thingie > > - Traditional British Flavor > > > > It does say that water added to bring it to 5% acidity but so > > does all my other vinegars. They all say that. > > > > They DO NOT claim that it's made in the UK but they do claim that > > it's made the same exact way. Something like use barley (?) to > > make beer, then turn that beer into vinegar. They make it the > > authentic way. > > > > Here's what I have and I'll bet what you saw. > > > > http://www.giovannisfishmarket.com/c...e-1138-jpg.jpg > > I'll bet you $.50 that this product is diluted and flavored industrial > acetic acid. The lack of the word "brewed" anywhere on the label is a dead > giveaway. I had not seen or heard of London Pub Malt Vinegar until this thread. It has been a long time since I bought any but Sarson's. Previously, I had bought the house brand malt vinegar from a fish restaurant, which I suspect was Heinz; but, that was long ago. Anyway, I decided to see which stores, if any, carry London Pub brand; IME, sometimes who sells a brand says something about its quality. What I found is, in our area, two regional supermarket chains carry London Pub malt vinegar; the chain that caters to the poor and lower end of middle-class and the chain that caters to the up-scale middle class and 1 percenters. The solidly middle class chain does not sell London Pub. To my mind, that is a very odd split. In the spirit of full disclosure, the chain that catered to the poor and lower middle class, went out of business, closing the last of its stores on Sunday; it is said they lost their customer base to Walmart and Aldi. An interesting, but very limited, taste test can be found at + http://www.noshcookbook.com/2013/08/...aste-test.html === I am at a loss to understand why you have produce cheaper vinegar! A bottle of Sarsen's vinegar.here costs around 70p which is a little more then half of £1 |
Can of Tuna
On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > I am at a loss to understand why you have produce cheaper vinegar! A bottle > of Sarsen's vinegar.here costs around 70p which is a little more then half > of £1 It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it! It's almost as perfect a scheme as bottling tap water and selling it in stores. Believe it or not, bottled tap water is the most popular beverage in America. Truly, this is a most awesome country! |
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