Culinary, Arts, Thread.

#17,532
#17,532
You can get a good pulled pork sammich anywhere. The best are in the holler between Memphis and Mississippi. Gas station in the hollers. Commissary, and places a round Nash and Knox it’s hard to **** up ribs or pork but unless you over heat it.
 
#17,543
#17,543
vollygirl said:
I guess it's because I never had tuna other than tuna fish salad growing up. BUT.....I love spicy tuna sushi. It just seems like two different kinds of fish to me. I dunno. I'm being dumb.
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It is two or more different types of tuna. Most tuna used for sushi and sashimi is ahi (yellow fin) or blue fin tuna. Most of the tuna used for "canned" tuna which is most commonly used for tuna salads, is albacore.

*In general

So no, the starkist tuna in a pouch does not taste like ahi tuna, if that's what you meant.
 
#17,544
#17,544
Behr said:
It is two or more different types of tuna. Most tuna used for sushi and sashimi is ahi (yellow fin) or blue fin tuna. Most of the tuna used for "canned" tuna which is most commonly used for tuna salads, is albacore.

*In general

So no, the starkist tuna in a pouch does not taste like ahi tuna, if that's what you meant.
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Ah Ha. One of these days I'm gonna have that Ahi, seared. I've had it in sushi and it is good.

- Jimmy
 
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#17,545
#17,545
malinoisvol said:
Ah Ha. One of these days I'm gonna have that Ahi, seared. I've had it in sushi and it is good.

- Jimmy
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I know I've said it before so sorry to repeat, but its simple to do at home and once you figure out the exact temperature you prefer (rare, medium rare etc) you'll probably keep some in the freezer and have it on a regular basis. You can make people that have never had it before think you're Gordon Ramsay.
 
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#17,546
#17,546
Behr said:
I know I've said it before so sorry to repeat, but its simple to do at home and once you figure out the exact temperature you prefer (rare, medium rare etc) you'll probably keep some in the freezer and have it on a regular basis. You can make people that have never had it before think you're Gordon Ramsay.
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"YOU CALL THAT FAWKING RISOTTO?!!! ABSOLUTE TRASH!"
 
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#17,550
#17,550
Behr said:
It is two or more different types of tuna. Most tuna used for sushi and sashimi is ahi (yellow fin) or blue fin tuna. Most of the tuna used for "canned" tuna which is most commonly used for tuna salads, is albacore.

*In general

So no, the starkist tuna in a pouch does not taste like ahi tuna, if that's what you meant.
Click to expand...
No, I just meant it's hard for me to imagine tuna flavored with anything. It'd be like drinking chipotle flavored milk. I just need to buy a pack and try it. I like bacon bourbon salmon, but salmon with ceasar dressing sounds weird to me.
 
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