Posted on 06/26/2015 6:08:14 PM PDT by Zeneta
Tuna Fish.
Like Rino’s they come packaged and present themselves for appeal.
I’m not sure anymore if I want to buy “Chunk” or “Solid”, given their labels it’s hard to tell the difference. And really, what’s the difference between “Chunk” and “Solid”? What’s the difference in the meanings of the words they chose?
Why can’t they be clearer?
“Prepackaged for your convenience and ready for your consumption.”
Yes it is an awful feeling and I've never thought to mention it at my dr appointment. She did give me some Ranitidine for heartburn but I never complained about that. So the pills had been sitting there and a few days ago I got it bad. Took three to settle it down. Then the next night, then ok, now maybe it will come back because I ate some chocolate chips.
Solid cold food seems like the worst for the other. I will try to remember to take tinier bites and water in between until I know if it is going to be ok. I knew a lady who had it really bad; she's gone now but I don't think it was from that.
Ok, is this thread some kind of spy ring with coded messages? Freaking me out, or was it the Two Martinis I just had? Come to think of it I ordered French Martinis, witch typically is vodka, chambord and pineapple juice. Tonight instead of pineapple, they substituted it with peach juice.
You’re toast.
Done for.
Out of any semblance of reality and will be left sucking on peach pits whether you like it or not.
And that’s the good news.
No progressive lenses for me. I refuse to buy or own anything with “progressive” in the name. ;-)
Chemical Whip is one of the most horrible things I have ever tasted. Give me Hellman’s mayonnaise (Best Foods around these parts), or better yet Duke’s (the best mayo on earth). I only get Duke’s when my wife brings some back from North Carolina.
The last can of Chicken of the Sea I picked up had “Product of China” on the label. No thanks.
I’ll second your opinion on Aldi’s solid white albacore tuna, @ $1.09/can here and much better value. I quit buying the name brand as it was all fluff in water, had to run it through the potato ricer to wring it out. Blargh.
Well then I will have to accept peach juice, actually whoever heard of a French pineapple. Which begs the question, why would the authentic French Martini not be called a Dole or Hawaiian Martini in the first place?
Yep, I knew it, this is a coded thread, calling for social rebellion. The minute I hear the debate about white or dark chocolate, I know that will be defcon five.....or is it three?
I’ll second your opinion on Aldi’s solid white albacore tuna, @ $1.09/can here and much better value. I quit buying the name brand as it was all fluff in water, had to run it through the potato ricer to wring it out. Blargh.
But, will you still vote for a Rino?
> I avoid foods prepared with soy.
I’m not fond of soy either, but my Vietnamese wife buys something called Maggi. It’s made with the same process as soy sauce, but they use wheat (if it comes from China) or corn if it comes from Switzerland. I prefer the Swiss made Maggi
A french martini is kinda gay, so I’m not really sure what you are trying to advance.
What do the French really own?
Coconuts?
We all know about the sparrows.
It’s an illusion for your pleasure, to consume and distract your thoughts and time and money.
It’s defcon five, to be sure.
Food for thought.........
Ever since tuna fish went “dolphin free” in the late ‘80s or early ‘90s it just hasn’t tasted the same.
Local sushi place used to stock blue tuna for certain dishes.
It got too expensive; now it is a special-order item, with the price *calculated upon delivery*.
The rest of the tuna dishes and rolls are now prepared with yellow tuna. They’re still not cheap, though...
IIRC, Maggi is powdered chicken or beef stock...it may be mixed with other herbs and spices to create other flavours, somewhat like Knorr’s “flavour cubes”, which contain powdered broth, herbs, spices, and salt, all rolled up into a solid cube consisting primarily of butter and oil...
You ought to try freshly caught Tuna.
Can’t figure what they do to tuna before they put it in those cans or packages.
But man the difference is amazing.
Once in a while instead of catching Mahi Mahi off shore here we run in to a herd of tuna and man o man!
Put that red meat in a cast iron skillet as hot as you can get it for about 2 minutes a side and WOW.
Or open a package or can and ick.
Cheese and tuna make a great combination! When I lived in NJ I loved the “happy waitress special”, which is called a tuna melt everywhere else. A piece of cheese on top of open-face tuna, broiled just a minute to melt the cheese. so good!
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