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Food ignorance.

post #1 of 20
11/19/09 at 11:45pm
Thread Starter 

I don't know what it is, exactly, the potted meat product of fish. And yet people who eat this stuff think they like Tuna. Or the other way around, they won't eat Tuna, because they don't like this canned shit. It's extremely aggravating.
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post #2 of 20
11/19/09 at 11:49pm
Quote:
Originally Posted by Tokyo Slim View Post

I don't know what it is, exactly, the potted meat product of fish. And yet people who eat this stuff think they like Tuna. Or the other way around, they won't eat Tuna, because they don't like this canned shit. It's extremely aggravating.

Add onion, celery, and mayo and it is delicious.

I agree it is not anything like maguro, which is also very delicious.
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post #3 of 20
11/19/09 at 11:52pm
Food Ignorance:



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post #4 of 20
11/19/09 at 11:54pm
Quote:
Originally Posted by kwilkinson View Post
Food Ignorance:




That bun looks like it could fuck up the roof of your mouth.
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post #5 of 20
11/19/09 at 11:56pm
Thread Starter 
Quote:
Originally Posted by baseball_guy View Post
Add onion, celery, and mayo and it is delicious.
Quote:
As tuna are often caught far from where they are processed, poor quality control leads to spoilage. Tuna are typically eviscerated by hand, then pre-cooked for 45 minutes to three hours. The fish are then cleaned and filleted, canned, and sealed. The sealed can itself is then heated (called retort cooking) for 2 to 4 hours.[18] This process kills any bacteria, but retains the histamine that can produce rancid flavors. The international standard sets the maximum histamine level at 200 milligrams per kilogram. An Australian study of 53 varieties of unflavored canned tuna found none to exceed the safe histamine level, although some had "off" flavors.[17]
You can add onion, celery, and mayo to real tuna too. And you don't even have to cook it for up to seven hours. I'd reccomend pan searing it at most.
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post #6 of 20
11/19/09 at 11:59pm
Quote:
Originally Posted by kwilkinson View Post
Food Ignorance:



wtf is that? It's like the Green Giant took a shit on that plate.

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post #7 of 20
11/20/09 at 12:02am
Thread Starter 
Quote:
Originally Posted by robin View Post
wtf is that? It's like the Green Giant took a shit on that plate.

Conne's dinner.
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post #8 of 20
11/20/09 at 12:09am
I had some ridiculously expensive brand from Whole Foods a while ago, like $5 a can. Despite the stigma here, it was delicious. I do, however, love fine tuna. But a completely different application for me, I have never been in a "I want canned tuna or I want sushi grade" situation.
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post #9 of 20
11/20/09 at 12:25am
Quote:
Originally Posted by gomestar View Post
I had some ridiculously expensive brand from Whole Foods a while ago, like $5 a can. Despite the stigma here, it was delicious.

I do, however, love fine tuna. But a completely different application for me, I have never been in a "I want canned tuna or I want sushi grade" situation.

There are some sublime canned tuna from Italy - essentially toro-cut tuna preserved in olive oil. We will take a jar of this tuna, along with some hard-boiled eggs, a baguette, triple cream cheese, cornichons, and some wine to the park for a picnic.
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post #10 of 20
11/20/09 at 12:37am
Quote:
Originally Posted by HORNS View Post
There are some sublime canned tuna from Italy - essentially toro-cut tuna preserved in olive oil. We will take a jar of this tuna, along with some hard-boiled eggs, a baguette, triple cream cheese, cornichons, and some wine to the park for a picnic.

when in Italy, I dine on branzino. They started carrying it at whole foods and Dean & Deluca recently, score for me.

This tuna was from the US, I forget the brand.
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post #11 of 20
11/20/09 at 12:54am
Thread Starter 
"Sushi Grade" doesn't really exist by the way. It's not like a USDA prime stamp or anything, it just means that a fish is fresh and has been kept on ice. There are three main species of Tuna that are common in Sushi/Sashimi, the Yellowfin/Ahi, the Bigeye, and the Bluefin. These are also probably what you are going to get when you get Tuna steaks or fillets.


Canned tuna in the U.S. is always Albacore, which is not really what I'd consider to be representative of "Tuna". Especially not after it's been cooked for hours.


You will likely never know the "grade" of your tuna because retailers and restaurants won't tell you or don't know. The grades range from #1 (the most fat content/quality) to #3 (the least fat content/quality) Pretty much the only way you'll know the grade of your Tuna is to go buy it yourself at auction. Bring a lot of money.
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post #12 of 20
11/20/09 at 1:01am
Quote:
Originally Posted by Tokyo Slim View Post
Bring a lot of money.
And a big fucking knife!


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post #13 of 20
11/20/09 at 1:02am
Grade 1 Tuna is seriously beautiful. Like, don't even want to eat it, just look at it, and perhaps take it in the back room and make sweet love to it.
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post #14 of 20
11/20/09 at 1:19am
Quote:
Originally Posted by kwilkinson View Post
Grade 1 Tuna is seriously beautiful. Like, don't even want to eat it, just look at it, and perhaps take it in the back room and make sweet love to it.

....just poke a little hole with your chubby fingers and...

Well, be careful not to freeze your dong off.
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post #15 of 20
11/20/09 at 1:23am
Quote:
Originally Posted by kwilkinson View Post
Grade 1 Tuna is seriously beautiful. Like, don't even want to eat it, just look at it, and perhaps take it in the back room and make sweet love to it.
You are never going prepare a tuna dish for me.
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