tunafish, best canned?
Jean B.
happy using solid, water-packed albacore (most recently Whole Foods)
but in the past year it first became noticeably variable and now seems
to be distinctly lacking in flavor. I picked up three different cans
of tuna packed in olive oil today, all claiming to be "light"--meaning
what? The color of the tuna in the first can wasn't light, so does it
mean mild-tasting? I want something that tastes like tuna--the tuna
of my childhood, which actually had some flavor.
Reminds me a bit of lamb (among other things). I think I'm gonna
write some song lyrics. "The first part is easy" where has all the
flavor gone, long time passing...."
Jean B.
Sanford
only brand that is a solid one piece chunk of tuna. All others I've
tried can't match this.
Sandy
Heather
best IMO. Geisha is cheap....tooooooo cheap. Flipper comes to mind.
--
If you're going to criticize someone, walk a mile in their shoes. That way,
you will be a mile away from them, and you'll have their shoes.
"Sanford" <sm...@pacbell.net> wrote in message
news:3b1706d6...@open-news.pacbell.net...
Karen O'Mara
> Have any of you done a comparison of canned tuna? I had been pretty
> happy using solid, water-packed albacore (most recently Whole Foods)
What I don't get, and I do it, too, is why do we buy water-packed tuna
and then add mayo?... oil packed, and we drain it off mostly, has so much
more flavor, and I imagine, you'd need less mayo.
Concensus?
>
> but in the past year it first became noticeably variable and now seems
> to be distinctly lacking in flavor. I picked up three different cans
> of tuna packed in olive oil today, all claiming to be "light"--meaning
> what? The color of the tuna in the first can wasn't light, so does it
> mean mild-tasting? I want something that tastes like tuna--the tuna
> of my childhood, which actually had some flavor.
>
> Reminds me a bit of lamb (among other things). I think I'm gonna
> write some song lyrics. "The first part is easy" where has all the
> flavor gone, long time passing...."
>
> Jean B.
--
Karen O'
37:23:10 N
122:04:58 W
notbob
As I sit here eating my tuna and Shropshire salad, I can honestly say
there is only one brand of canned tuna worth buying, anymore. That's
good ol' Starkist Solid White Albacore. All the rest, irregardless of
what they're packed in, are no longer chunk tuna, but more of a tuna
slurry or tuna gruel. Starkist is still real solid chunks. And,
although it's packed in water, it's still pretty tasty. I've heard of a
boutique cannery up in Oregon, but for what they want, I can buy whole
tuna and prepare it myself.
OT: Here's the kind of website that makes the internet so freakin'
amazing.
http://www2.ucsc.edu/~scpbrg/peregrine_cam.htm
It's a web cam of a Peregrine falcon that's nesting on the top of a bldg
in the SF bay area. If you've got broadband, it's real time video.
There's 3 eggs which the female, Sadie, is sitting on while Jimbo, the
male, is out shopping for groceries in the Silicon Valley. The chicks
are due to hatch in early June.
nb
Nexis
water or oil in them, so the flavor retention even in the water packed is
much better than canned. I believe it's Starkist that does it. I tried it
once and never went back to cans. It's moist, and solid...you know, as
opposed to the mush you often find in the can...and has better flavor, IMO,
than any of the canned stuff.
kimberly
"Jean B." <jb...@rcn.com> wrote in message news:3B16E805...@rcn.com...
mr_potter
>
>Have any of you done a comparison of canned tuna? I had been pretty
>happy using solid, water-packed albacore (most recently Whole Foods)
>but in the past year it first became noticeably variable and now seems
>to be distinctly lacking in flavor. I picked up three different cans
>of tuna packed in olive oil today, all claiming to be "light"--meaning
>what? The color of the tuna in the first can wasn't light, so does it
>mean mild-tasting? I want something that tastes like tuna--the tuna
>of my childhood, which actually had some flavor.
>
The June issue of CONSUMER REPORTS has an extensive article on canned tuna fish.
IIRC, their top choice is oil - packed Progresso.
I've heard that some imported Italian brands in oil are much better than the
mass market mush that is fobbed off as tuna here in the States. Anybody know if
this is so?
Best
Greg
MS
ka...@randomgraphics.com says...
> "Jean B." wrote:
>
> > Have any of you done a comparison of canned tuna? I had been pretty
> > happy using solid, water-packed albacore (most recently Whole Foods)
>
> What I don't get, and I do it, too, is why do we buy water-packed tuna
> and then add mayo?... oil packed, and we drain it off mostly, has so much
> more flavor, and I imagine, you'd need less mayo.
>
> Concensus?
I only buy oil packed tuna. Yes, you need a lot less mayo. Actually, I
use equal parts of mayo and plain yogurt (drained) in my tuna salad.
Drempt
To send private mail, get the net out.
MS
says...
>
> I've heard that some imported Italian brands in oil are much better than the
> mass market mush that is fobbed off as tuna here in the States. Anybody know if
> this is so?
Yes, it's true. You get a nice chunk of real tuna, very flavorful.
Mcc6050
>Have any of you done a comparison of canned tuna? <snip>
My favorite canned tuna is Progresso olive oil packed tuna---solid chunks and
good flavor.
The Sunkist tuna in a pouch is very good, esp the light chunk tuna. It tastes
to me like tuna I remember & makes a very good sandwich.
Mac
ConnieG999
Why is "tuna" so often called "tunafish"?
We don't do that to other fish - salmonfish, troutfish, flounderfish...
I could understand if there were two different items named tuna - one a fish,
one something else, maybe a bird. Why does tuna rate the -fish suffix?
Stan Horwitz
>
> What I don't get, and I do it, too, is why do we buy water-packed tuna
> and then add mayo?... oil packed, and we drain it off mostly, has so much
> more flavor, and I imagine, you'd need less mayo.
> Concensus?
I doubt there will be a concenus, as is typically the case where issues
involving food are concerned. I don't like oil packed tuna because its
oily. I put only a tablespoon full of mayo per can of water packed tuna
when I make tuna salad. It works well for me.
Ferrety
The tuna has so much texture and flavor that it is really very little like
canned. It is a bit pricey, but well worth the extra money.
"Nexis" <nex...@home.com> wrote in message
news:5wFR6.13568$%a.97...@news1.rdc1.sdca.home.com...
PENMART01
>Okay, I can't resist. (G)
>Why is "tuna" so often called "tunafish"?
It's not. There is no word "tunafish", just like there is no word "alot"...
only the most imbecilic insist upon writing "alot" and "tunafish". . . don't
you ever use a phreakin' dictionary?
Tuna is often refered to as *tuna fish* (two words)... when speaking of canned
tuna, perhaps also to differenciate it from the tuna plant (prickly pear).
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Bryan Forrest
> amazing.
>
> http://www2.ucsc.edu/~scpbrg/peregrine_cam.htm
>
> It's a web cam of a Peregrine falcon that's nesting on the top of a bldg
> in the SF bay area. If you've got broadband, it's real time video.
> There's 3 eggs which the female, Sadie, is sitting on while Jimbo, the
> male, is out shopping for groceries in the Silicon Valley. The chicks
> are due to hatch in early June.
>
> nb
So, here I am sitting at my computer at 8:15 in the morning, firing up the
cam, trying to see the pretty birds, wondering why all I can see is a black
box... then it dawns on me - so to speak - it's only about 5:15 in
California, where the camera is located and the sun hasn't come up yet!
DOH!
TGIF
Bryan
ConnieG999
(PENMART01) writes:
>ConnieG999) writes:
>>Okay, I can't resist. (G)
>>Why is "tuna" so often called "tunafish"?
>
>It's not. There is no word "tunafish", just like there is no word "alot"...
>only the most imbecilic insist upon writing "alot" and "tunafish". . . don't
>you ever use a phreakin' dictionary?
Uh, yeah, *I* do, but since the original poster used "tunafish" I used her
word. And I'm sure "phreakin" is in the same dictionary.
>Tuna is often refered to as *tuna fish* (two words)... when speaking of
>canned tuna, perhaps also to differenciate it from the tuna plant (prickly
pear).
>
Of course! I forgot how often I get those two mixed up! (G) Thanks for
reminding me.
Aquari
packed stuff, but now I like the water-packed better. I think it tastes
fresher and I can control how much fat (mayo) I put in it. Sometimes the
grocery is out of Starkist and I have purchased Western Family solid albacore
and it is not bad at all, to my surprise, I might add.
Libby
PENMART01
but it is the best.
J A Nelson
Yes, my home canned tuna beats the daylights out of anything that you
can purchase in the store.
jane
Mcc6050
>Check the ingredients. And watch them over time, because what's good
>this year will degrade over time, then there'll be a "new" premium tuna
>on the market that is what tuna used to be, at a higher price. <snip>
I think you're right. Starkist began marketing tuna in a pouch a few months
ago. It is very good, chunky, flavorful----what used to be in their cans until
they (and other canners) started to can tuna slush.
Mac
Mcc6050
>Yes, my home canned tuna beats the daylights out of anything that you
>can purchase in the store.
I bet it does! We arrange for our own smoking and canning of salmon during
the season and it is far better than anything available commercially.
Mac
pfoley
"Jean B." <jb...@rcn.com> wrote in message news:3B16E805...@rcn.com...
Jill McQuown
> Jean B.
I have not, since I despise canned tuna ;-) But apparently you aren't the
only one who has noticed a degradation in quality. I can't even get my cat
to eat canned tuna. She prefers the Fancy Feast "tuna feast" she gets as a
treat on Saturdays... hey, there's an idea! (teasing)
Jill
Steve Wertz
>
> Have any of you done a comparison of canned tuna? I had been pretty
> happy using solid, water-packed albacore (most recently Whole Foods)
> but in the past year it first became noticeably variable and now seems
> to be distinctly lacking in flavor. I picked up three different cans
> of tuna packed in olive oil today, all claiming to be "light"--meaning
> what? The color of the tuna in the first can wasn't light, so does it
> mean mild-tasting? I want something that tastes like tuna--the tuna
> of my childhood, which actually had some flavor.
Try the Italian brands. Costs 2-3 times as much, but you'll certainly notice
the difference.
-sw
TOM KAN PA
tom kan pa
PENMART01
>Consumer Reports just did a report on canned tuna.
And?
Sheesh, the suspense is killin' me. . .
Btw, besides "Geisha" brand tuna another excellent choice is "Seasons".
Jean B.
>
> Consumer Reports just did a report on canned tuna.
> tom kan pa
Ack! And I probably even HAVE that issue. That's what I get for
turning right to the car reviews! Single-track mind here.
Thanks,
Jean B.
Jean B.
>
> (TOM KAN PA) writes:
>
> >Consumer Reports just did a report on canned tuna.
>
> And?
>
> Sheesh, the suspense is killin' me. . .
Went to dredge it out, and I don't have it. Must be the June issue.
>
> Btw, besides "Geisha" brand tuna another excellent choice is "Seasons".
Thanks. Now I have a lot of suggestions to check out.
Jean B.
Alan Zelt
Sheldon,
If'n you are stil alive, here are the results:
Light Tuna in Oil:
Excellent- Progresso,
Very Good- StarKist(chunk lite), Bumble Bee, Genova Tonno,
StarKist(Gourmet's choice)[does that mean if we don't buy it, we are not
gourmets']
Good-Bumble Bee(Chunk Lite), Shoprite(chunk lite), Chicken of the
Sea(Chunk lite), Kroger(chunk lite)
FAIR- Blue Bay(Winn-Dixie)
Lite Tuna in Water:
Very Good- Safeway(Select Tongol Chunk lite), StarKist(chunk lite in
water in pouch), StarKist(Gourmet's Choice solid lite),
Good- America's Choice(A&P)(Chunk lite), Kroger(chunk lite), 3
Diamonds(chunk lite), StarKist(Chunk lite in water, low sodium),
StarKist(Select), Bumble Bee(chunk lite), Blue Bay(Winn-Dixie), Chicken
of the Sea(Chunk lite w 50% less sodium), Chicken of the Sea(Chunk lite
in Spring Water)
Fair- ShopRite(Chunk Lite)
White Tuna in Oil:
Very Good- Bumble Bee(Solid white albacore), Chicken of the Sea(solid
white), America's Choice(Solid white albacore), Starkist(solid white
albacore)
White Tuna in Water:
Very Good- Krogers(solid white albacore), Albertson's(solid white
albacore), Geisha(solid white albacore), StarKist(solid white albacore),
Bumble Bee(solid white albacore), 3 Diamonds(solid white albacore)
Good- America's Choice(solid white albacore), Chicken of the Sea(solid
white albacore)
--
alan
Eliminate FINNFAN on reply.
"The pleasure of the table reigns among other pleasures, and it is
the last to console when others are lost."
--Brillat-Savarin
PENMART01
<alz...@worldnet.att.netFINNFAN> writes:
Thanks. I'm wondering about what criteria CR used . . . I've often found wide
difference in quality within the same brands/grades I've purchased together . .
. but over all certain brands are more consistantly superiour.
Debbie
>
> Thanks. I'm wondering about what criteria CR used . . . I've often found wide
> difference in quality within the same brands/grades I've purchased together . .
> . but over all certain brands are more consistantly superiour.
Since you love to correct other peoples' spelling and grammar, let's say
that the last two words are spelled "consistently" and "superior".
Debbie
ForCooksOnly
YUCK! I bought the solid white in oil and the oil was so thick I could hardly
wash it
off my hands! Bumble Bee's for me.
Alan Zelt
>
> Thanks. I'm wondering about what criteria CR used . . . I've often found wide
> difference in quality within the same brands/grades I've purchased together . .
> . but over all certain brands are more consistantly superiour.
>
> Sheldon
I just copied these out of the report. Hope this is what you were
seeking.
"WHAT OUR TESTS SHOWED
In testing the products, we compared the white and light tunas to
slightly different criteria. We expected the white to have its
characteristically mild flavor, and the light to have more fish flavor.
Light tuna can be very slightly sour or bitter. Both types can be
moderately salty. Neither should be excessively oily, have tinny or
iodine flavors, or be difficult to chew.
We expected normal imperfections in appearance, such as red and brown
spots, possibly from bruising of the fish, along with some bones and
veins. Most products were true to their designated solid or chunk form
when we inverted them onto a plate. The StarKist pouch models were
particularly clean in appearance. However, the flat, pressed block of
fish in most pouches may strike you as odd-looking.
Some of our findings in brief:
Almost all the white tunas were Very Good. There were also some Very
Good lights, but most scored lower. Only one product-Progresso Light
Tuna in Olive Oil-earned a score of Excellent.
No one brand rated consistently high, even within the same category.
StarKist Chunk Light Tuna in Sunflower Oil (in a pouch) was one of the
best oil-packed light tunas we tested; StarKist Chunk Light Tuna in
Vegdable Oil (in a can) was one of the lowest-rated.
Store brands may be as good as some national brands." --June 2001,
Consumer Reports
Sanford
Nancree
>I bought the solid white in oil and the oil was so thick I could hardly
>wash it.
So why didn't you buy the "packed in water" kind ?
Alan Zelt
What you see is what there was!
Heather
since I usually use Light Hellmans, it improves that, too.
--
If you're going to criticize someone, walk a mile in their shoes. That way,
you will be a mile away from them, and you'll have their shoes.
"Karen O'Mara" <ka...@randomgraphics.com> wrote in message
news:3B171437...@randomgraphics.com...
> "Jean B." wrote:
>
> > Have any of you done a comparison of canned tuna? I had been pretty
> > happy using solid, water-packed albacore (most recently Whole Foods)
>
> What I don't get, and I do it, too, is why do we buy water-packed tuna
> and then add mayo?... oil packed, and we drain it off mostly, has so much
> more flavor, and I imagine, you'd need less mayo.
>
> Concensus?
>
> >
> > but in the past year it first became noticeably variable and now seems
> > to be distinctly lacking in flavor. I picked up three different cans
> > of tuna packed in olive oil today, all claiming to be "light"--meaning
> > what? The color of the tuna in the first can wasn't light, so does it
> > mean mild-tasting? I want something that tastes like tuna--the tuna
> > of my childhood, which actually had some flavor.
> >
> > Reminds me a bit of lamb (among other things). I think I'm gonna
> > write some song lyrics. "The first part is easy" where has all the
> > flavor gone, long time passing...."
> >
> > Jean B.
>
>
>
>
> --
> Karen O'
> 37:23:10 N
> 122:04:58 W
>
>
Alan Zelt
Julia has always advocated oil-packed tuna as the base ingredient in her
salade Nicoise. I agree. It gives a fully flavor.
Michael Edelman
the light packed in olive oil varieties. Progresso makes a pretty good
one.
Toss a can of that with cut up tomatos, white beans, a chopped onion,
maybe some other veggies, wine vinegar, salt, pepper, garlic... arrange
it all over a bed of good lettuce... serve with fresh bread... you've
got a fine lunch there.
-- mike
---------------------------------------------------------------
Michael Edelman m...@spamcop.net
http://www.foldingkayaks.org (nomadics)
http://www.findascope.com (choosing a telescope)
Alan Zelt
Sounds like your version of what I make, Salade Nicoise. The key point
is to use canned tuna in oil. Flavor is the key. Not only is water
version low in flavor, use of fresh grilled tuna is completely different
in tastes.
Michael Edelman
>
> Michael Edelman wrote:
> >
> > I find the white packed in water tuna to be mostly flavorless. I prefer
> > the light packed in olive oil varieties. Progresso makes a pretty good
> > one.
> >
> > Toss a can of that with cut up tomatos, white beans, a chopped onion,
> > maybe some other veggies, wine vinegar, salt, pepper, garlic... arrange
> > it all over a bed of good lettuce... serve with fresh bread... you've
> > got a fine lunch there.
> Sounds like your version of what I make, Salade Nicoise. The key point
> is to use canned tuna in oil. Flavor is the key. Not only is water
> version low in flavor, use of fresh grilled tuna is completely different
> in tastes.
Precisely. The darker meat has much more flavor than the light meat,
particularly after being run through a processing plant. I'm guessing
it's belly meat, which is much richer in flavor, oils, etc.
But why is the white tuna so flavorless? According to the Star-Kist web
site the tuna is thawed, cut, packed in cans in water or oil and cooked
after sealing. Shouldn't be that awful.
Yes, the salad I described is not all that far from salade nicoise; to
make that I'd add some green beans, potatoes, etc. It's a generic sort
of Mediterranean salad. Good with canned mackerel as well (if it's
packed in olive oil).
-- mike
Judith Moore
Brand, schmand. There has been some sort of sneaky consumer bait'n'switch going
on for a while now. "Chunk Light" has dropped in price and turned into Tuna
Soup -- same name; different product. Meanwhile, the major brands have come out
with a whole flock of (more expensive, naturally) products called "whole
albacore" and "tuna fillet" and (gawd 'elp me) "Gourmet's Choice Tuna Fillet,"
plus the $2.69/7oz vacuum-packed pouch of "Premium Chunk White Albacore in
Water."
The old designation (chunk or chunk light) is pretty much indistinguisable from
cat food. A can of same yields about 2oz of small tuna flakes. Since it's on
sale in a couple of grocery ads at 3 cans/$1, I think I'll get some for my cat.
reb...@prn.com
not some anomalous Asian catch. Wonderful flavour and taste with none of the nasty
aftertaste.
reb...@prn.com
not some anomalous Asian catch. Wonderful flavour and taste with none of the nasty
aftertaste.
reb...@prn.com
not some anomalous Asian catch. Wonderful flavour and taste with none of the nasty
aftertaste.
miss...@cheerful.com
albacore which was dry and tasteless. Since discovering the Italian
kind packed in olive oil, I won't buy anything else. I don't remember
the brand but I usually get it at an Italian market. There is no
comparison.
For a quick dinner, I toss a can with some cooked pasta, chopped
tomatoes, garlic, S&P and fresh basil (and sometimes Frank's hot
sauce). Mmmmm.
On Tue, 05 Jun 2001 14:01:56 -0400, Michael Edelman <m...@spamcop.net>
wrote:
Ginny Sher
OK, now I'm curious. I have never seen any canned Italian tuna in the
major markets in West Los Angeles (Von's or Ralph's). Next time I'm
in Gelson's, I will look there. Is it necessary to make a trip to an
Italian deli to find canned Italian tuna?
Ginny Sher
PENMART01
>OK, now I'm curious. I have never seen any canned Italian tuna in the
>major markets in West Los Angeles (Von's or Ralph's).
You wont, not the real thing anyways. In CA anything remotely resembling
anything of serious food quality will be found in the tofu section... LA is
where Ball Park hot dogs originated, and just what do you think they're made
of, primarily a tofu like substance -- is why they plump.
Michael Edelman
>
...
>
> OK, now I'm curious. I have never seen any canned Italian tuna in the
> major markets in West Los Angeles (Von's or Ralph's). Next time I'm
> in Gelson's, I will look there. Is it necessary to make a trip to an
> Italian deli to find canned Italian tuna?
Nope. In fact, Progresso, which is a common supermarket brand, is my
favorite so far. I opened a can of Gennero last night and it was
disappointing.
(You can tell the Italian tunas from the Canadian and Japanese ones
because the Italian tunas are generally wearing little crosses and
cornus around their necks)
miss...@cheerful.com
You should be able to get canned Italian brands (I think the tuna is
still from Thailand like all canned tuna) in any major city
supermarket.
Laura
more obnoxious *I* get. Of late I have been hooked on Chicken of the Sea
Chunk White Albacore packed in water. Just came available in my area a
month or so ago - previously all albacore was solid albacore. The chunk
costs less then solid. IMO albacore makes the best tuna salad for tuna
sandwiches. In the winter I'm hooked on tuna melts with (another gross out
for many I'm sure) american cheese. Late summer I go over to tuna salad
stuffed homegrown tomatos. Ok, I'm a geek but I really love my TUNA
sandwiches!!!
Laura
Nancree
oily.
siena
"Nancree" <nan...@aol.com> wrote in message
news:20010608022012...@ng-mn1.aol.com...
> Canned tuna purchased in France and Italy is almost always dark
meat and very
> oily.
Well not in Italy. I get glorious white and not too oily all the
time. There are many different types, brands, etc. The best
being Ventresca which is the belly of the Blufin tuna and this is
darker and heavier but so flavorful.
Cristina
C. L. Gifford
"PENMART01" <penm...@aol.como> wrote in message
news:20010607102217...@nso-fi.aol.com...
> ginn...@mediaone.net (Ginny Sher) writes:
>
> >OK, now I'm curious. I have never seen any canned Italian
tuna in the
> >major markets in West Los Angeles (Von's or Ralph's).
>
> You wont, not the real thing anyways. In CA anything
remotely resembling
> anything of serious food quality will be found in the tofu
section... LA is
> where Ball Park hot dogs originated, and just what do you
think they're made
> of, primarily a tofu like substance -- is why they plump.
>
>
> Sheldon
Heh, heh...I go to Little Italy in Sandy Eggo to find many
good grocery stores, butchers, bakeries, pasta makers, etc.
Just like NY. Unfortunately no thin crust pizza - at least in
Little Italy. No problem finding Italian canned tuna. It is
just past the boxes and boxes of dried cod and turn right at
the cheese counter.
Charlie, who once ate a tofu hot dog. Disgusting! Besides the
butcher made hot dog the only western made one I like at all
is Bar-S.
C. L. Gifford
<miss...@cheerful.com> wrote in message
news:3b1fffed.74701968@news...
>
> You should be able to get canned Italian brands (I think the
tuna is
> still from Thailand like all canned tuna) in any major city
> supermarket.
There is still one cannery left in Sandy Eggo. Bumble Bee I
think. Pretty crappy.
Charlie
Young
I just opened a can of their 'solid white' the other day, I don't
know how I wound up with that brand, I usually buy a different
brand. It was cat food. And dog food. Because it was disgusting
and I sure wasn't eating it. Complete mush.
nancy
Alan Zelt
What a terrible fate for Blufin Tuna. Should be in sushi.
--
Judy
Well... with all due accolades to C.R...
I've always liked Chicken of the Sea myself. Nicely flaked bits (no
"chunks" to mash down), pinkish flesh. So, i meandered over to their
cool website, and here's what i found out.
http://www.chickenofthesea.com
1.) They are the only brand to use Canola Oil.
2.) Some canned Tuna fish have a "vegetable broth" base... with at
least 2 veggies in it, by fed. law.
3.) A can of Albacore packed in spring water has 22 grams of protein...
which is wonderful. Oil a bit less.
4.) The no-salt variety comes in a bit smaller can... so is only 18
grams of protein.
5.) They have canned "red" salmon... supposed to be more flavorful than
the pinks.
6.) Their Sardines are available in tabasco?, and mustard sauces.
7.) They have a "recipe generator."
8.) Dinner idea: Heat a can of their tabasco sardines with whatever
add- ins you'd like, and pour over pasta.
Martin Golding
> You wont, not the real thing anyways. In CA anything remotely resembling
> anything of serious food quality will be found in the tofu section... LA is
> where Ball Park hot dogs originated, and just what do you think they're made
> of, primarily a tofu like substance -- is why they plump.
Surprisingly unresearched, you're usually more careful.
Ingredients: BEEF, WATER, CORN SYRUP, SALT, POTASSIUM LACTATE, FLAVORINGS,
SODIUM PHOSPHATE, ASCORBIC ACID(VITAMIN C), SODIUM NITRITE, EXTRACTIVES
OF PAPRIKA.
Martin
--
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
mar...@plaza.ds.adp.com Portland, OR
Michael Edelman
>
> PENMART01 <penm...@aol.como> wrote:
> > You wont, not the real thing anyways. In CA anything remotely resembling
> > anything of serious food quality will be found in the tofu section... LA is
> > where Ball Park hot dogs originated, and just what do you think they're made
> > of, primarily a tofu like substance -- is why they plump.
>
> Surprisingly unresearched, you're usually more careful.
>
> Ingredients: BEEF, WATER, CORN SYRUP, SALT, POTASSIUM LACTATE, FLAVORINGS,
> SODIUM PHOSPHATE, ASCORBIC ACID(VITAMIN C), SODIUM NITRITE, EXTRACTIVES
> OF PAPRIKA.
Or not so surprisingly, given past history. What makes them plump, of
course, is the water.
PENMART01
>Martin Golding wrote in NEWBIE font:
>Ingredients: BEEF, WATER, CORN SYRUP, SALT,
>POTASSIUM LACTATE, FLAVORINGS, SODIUM PHOSPHATE,
>>ASCORBIC ACID(VITAMIN C), SODIUM NITRITE, EXTRACTIVES
>>OF PAPRIKA.
>
>
>What makes them plump, of course, is the water.
Who could argue with the head WEENIE.