a word about soupy tuna fish salad..

[Kalamos]

::Quickly holds up mirror to see if Kalamos' reflection appears::

I am not *that* kind of undead.

...

I am more along the lines of a revenant much.

 

[FeatherDaemon1]

Sarma is minced meat and rice rolled in cabbage.

That sounds like a golumpki. I love those!! :laughing:

 

[coloman]

I use water packed tuna and make my tuna fish salad by mixing one can of tuna and salad dressing as needed in a bowl and I always add diced celery if I have it on hand.

 

[Dr. Bill Kobb]

I use water packed tuna and make my tuna fish salad by mixing one can of tuna and salad dressing as needed in a bowl and I always add diced celery if I have it on hand.

The problem there is: That's about my only use for celery, so the rest usually goes to waste. Dammit.

 

[FeatherDaemon1]

The problem there is: That's about my only use for celery, so the rest usually goes to waste. Dammit.

Celery and peanut butter... get in ma belly! :ayyy:

 

[Dr. Bill Kobb]

Celery and peanut butter... get in ma belly! :ayyy:

:ggrin: I haven't done that since i was a kid! Yum!

 

[Cbarton]

:::makes Swedish meatballs with guaranteed lump-free gravy:::

Well done, Sammi...

 

[Loves2Tickle]

This is such a waist of space!

 

[QueenBeeBeeMari]

no,not really;this is interesting

 

[Violetta]

:::makes Swedish meatballs with guaranteed lump-free gravy:::

Well done, Sammi...

Thank ya much. 😉

This is such a waist of space!

Hey, long as it's not a waste, we're all good.

 

[Dr. Bill Kobb]

Hey, long as it's not a waste, we're all good.

Yeah, I actually prefer topics like this over the BIG ISSUES topics, where you're supposed to weigh in FOR or AGAINST something OF HISTORIC IMPORTANCE that's eventually just gonna turn into an ugly argument.

 

[Violetta]

Yeah. The more "shoot-the-breeze" topics are usually the only ones I bother chiming in on.

 

[JackVanderson]

Yeah. The more "shoot-the-breeze" topics are usually the only ones I bother chiming in on.

O_O No one told me we were shooting the breeze. *loads shotgun*
lol jk ^_^

Actually I completely agree Sam, these kinda topics have a more relaxed feel about them.

 

[Dr. Bill Kobb]

Yeah. The more "shoot-the-breeze" topics are usually the only ones I bother chiming in on.

Yeah, the others typically boil down to some "Well, what the hell's THAT got to do with the price of tea in China"-derails.

Thing about a topic like food? It's universal. Tell me someone alive who can't relate to "food" on some level or other.



I'm still waiting to hear if there's any weirder tuna salad ingredients that anyone's willing to honestly admit to...

 

[the_jimmy_james]

I know there's got to be something really vile hiding out there!!

 

[Dr. Bill Kobb]

I know there's got to be something really vile hiding out there!!

This is probably the vilest little tidbit I've run across here lately(this is a genuine drink at a crazy Canuck bar):

But you have to head to a different bar to try Dawson's most famous tipple: the Sourtoe Cocktail. A stomach-churning mix of Yukon Jack whisky and blackened amputated toe, it was concocted in 1973 by Captain Dick Stevenson. He found the toe, originally attached to a frost-bitten rum smuggler, pickled in alcohol and left in a log cabin. Now preserved in dried salt and bottled in the bar of the Downtown Hotel, its flesh is rubbery and it has a crusty gnarled nail.

Drunks have swallowed at least three toes over the years. "It comes out the other end," says the Downtown's manager, Dick Van Nostrand. "But it's not a toe that can be used again." Replacements have been donated by lawnmower victims and amputees. The present "good-looking" limb was supplied by a diabetic from Edmonton.

If you want to join the Sourtoe Cocktail Club's 20,000 or so members, but find it vaguely disturbing, it could be worse. For a while, with no fresh toe available, the drink contained a bear's penis and testicle. Somehow it's a fitting toast to wild, wonderful, eccentric Dawson.

 

[melanie2]

When I made the salad today, it was 2 packets (not tins, but the little packages) of tuna, about 4 heaping teaspoons of mayo, some fresh chopped green onion, a teaspoon of pickle brine, and teaspoon or so of parmesan, and a dash of chopped parsley. Made 4 sandwiches. n_n

ack talk about vile.... *shudders*

and wow..this thread lol...

 

[the_jimmy_james]

WUT!

It's not Miracle Whip! Eesh! The green onion and parsley give the mix a good, full flavor. The parmesan rounds it out, making sure that it's not sharp and overly briney, but the pickle brine helps even out with the mayonnaise due to the fact that tuna is seafood.

A good, balanced flavor that solved every problem I ever had with the stuff. Number one issue is that people make it with flavors that to me, were too sharp. I like round, full, hearty flavors. Most people do like you, and use Miracle Whip, which has too much of that near citrusy tang.

Also, most people like to use a SHIT TON of the white stuff, where that the mix is eating mayo/Miracle Whip with some fishmeat suspended inside of it. The food I had yesterday was mostly tuna with real mayonnaise for flavor.

Next, another thing that nearly every recipe does is use God-awful things like sweet pickle relish. I'm pretty sure that the ones my family and my grandma used to make include such craptastic things as that. Grandma also insisted on putting chopped up eggs into it, and that would make me gag at just seeing it. There's this pale, pale goo with little strings of stuff in it with these white cubes floating around.

Uuggggh! :: shudder ::

But the bar-be-cue? OM NOM NOM!

Yes, that's right! BARR-BEEEEE-CUUUEE!!

 

[melanie2]

eww the mere mention of anything with brine in it.... *shudders*

and i hate bar be cueeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

 

[FeatherDaemon1]

BBQ :inlove:

 

[the_jimmy_james]

eww the mere mention of anything with brine in it.... *shudders*

and i hate bar be cueeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

You do know that the proper name for "pickle juice" is "pickle brine" right? 😀

And what the frak is wrong with BBQ? Delicious smoked pork, beef or chicken shredded and mixed with sweet barbecue sauce.

Ohhhhh Jesus.

I had some heavenly 'cue just the other day. Every year, Fayetteville, AR celebrates the Bikes, Blues and BBQ rally, fastest growing motorcycle rally in the world. We headed down there on Saturday and ate at Penguin Ed's, one of many local 'cue places.

Holy shit, I almost lost control of my bodily functions it was so good!

The meat? So tender. The sauce? So sweet, yet tangy!

I guess it's a culture clash thing. I was raised in the Arkansas River Valley, right on the edge of the Delta. I'd travel to Memphis regularly. 'Cue is a part of life when you're from there.

 

[melanie2]

hmmm since when is the proper word for pickle juice, brine??? you made that up..

and i don't like the taste of barbecue sauces...plus hubby can't eat them being diabetic..

 

[the_jimmy_james]

The definition of a "pickle" from dictionary.com is a cucumber preserved in brine, vinegar, the like.

American Heritage says "an edible product such as a cucumber that has been preserved and flavored in a solution of brine and vinegar."

 

[melanie2]

ah well thank you for that info...*gags*.. ahh like the briny sea...i get it now..gesh..and the only pickles i can tolerate are home made ones..mm and i only use dill pickle juice..preferably Vlasix..

 

[Dr. Bill Kobb]

ah well thank you for that info...*gags*.. ahh like the briny sea...i get it now..gesh..and the only pickles i can tolerate are home made ones..mm and i only use dill pickle juice..preferably Vlasix..

[scorn]Vlassic®? Pah! I scoff at your puny brand! It's Claussen® or nothing for this bird.[/scorn]