Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Oh, is that what we are calling it these days?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Oh, is that what we are calling it these days?

    I love tuna, but, especially recently, I don't get a chance to get it fresh. Our local grocery store carries wild-caught ahi tuna out of Indonesia, which are frozen, and aren't too bad.

    I always got a chuckle that the tuna always had two ingredients listed: tuna and carbon monoxide. The CO always had immediately behind it in parenthesis the phrase "to promote color retention," lest customers were thinking the tuna was flavored with some poisonous gas.

    I was pulling out a tuna steak tonight to start defrosting it when I noticed the ingredients list had slightly changed.

    Now it reads: "Tuna (Thunnus albacares), filtered wood smoke (to promote color retention)

    I can imagine some marketing person realizing if they just called the preservative what it actually is, some wary consumers might not think they were being minutely poisoned and it would increase sales!

    I just thought that the change is absolutely hilarious.
    Last edited by Michael_in_TX; December 29, 2020, 08:39 PM.

    #2
    For another one, check the ingredients on “uncured” bacon and the like. They usually have celery or something which naturally contains the exact same curing nitrite/nitrate curing agent. By another name not so scary.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      The FSIS will be changing that "vernacular" soon. Final rule will be published I think in May.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Dihydrogen Monoxide???

      Reckon, ah'm Outta here...

    • bbqLuv
      bbqLuv commented
      Editing a comment
      ROTFl. So true. Not to mention the uncured cost more!

    #3
    When we lived outside Houston, used to go to Katie's in Galveston for good fresh fish, nothing there from Indonesia.

    Comment


    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      I need to get back down there (it's only 20 miles from my house). I got some of the best red snapper from them one time.

    • rickgregory
      rickgregory commented
      Editing a comment
      Dude, you live 20 miles from there and you get tuna from *Indonesia*??? (shakes head sadly)

    #4
    When I was young and dumb (now I'm older and less dumb) I always got a kick out of frozen fish sticks that said on the bag, of course in fine print, " made from real imitation fish bits". I think that was one of those points in life that I realized I was starting to finally mature. Still bought them anyways, but it at least put me on a path of better awareness.

    Comment


      #5
      I love a good MSG. I put that sh&$ on everything.

      I have been known to say “if they wanted bland boring food they would have stayed home to eat.”

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Mix in some Liquid Smoke, an ya practically own th Culinary World, HomeSlice! LOL

      • bbqLuv
        bbqLuv commented
        Editing a comment
        MSG, are you talking about the natural white powder found on seaweed?
        PBR, MSG, Nitrite, Nitrate, are basic food groups, I think.

      #6
      I like my Tuna in a can, some Mayo, little mustard, and Tony's.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Never Underestimate th Tony's...

        Jus Sayin...

        YMMV

        I (might jus) Cheat, some, throw me some Dukes, pickle Relish, mebbe even some Worsh Yer Sister Sauce, even some Prepared Horseradish up in there, but it's only on accounta I ain't nohow, nowhere as refined, polished, nor sophistimacated as @JerodBroussard ...

        Gots me a LONG long way to go, Culture-Wise...

        Still makin Hardtack
        Last edited by Mr. Bones; December 30, 2020, 02:27 AM. Reason: brevity

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        If'n / (when) I eats me some tuna, straight outta th can, reckon I puts in some SPOG, mebbe Montreal,pickle juice, splasha Lemon Juice, dasha Tabasco, at times

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Tuna salad w/ sweet pickle relish.
        BTW salad spelled backward is Dalas.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

    Click here to read ourcompletereview


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker



    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts


    The Pit Barrel Cooker May Be Too Easy


    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

    Click here to read our detailed review and the raves from people who own them


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review


    Is This Superb Charcoal Grill A Kamado Killer?


    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

    Click here to read our detailed review of the PK 360

    Click here to order directly and get an exclusive AmazingRibs.com deal


    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker