MMM TUNA!

  • Posted by a hidden member.
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    Mar 22, 2016 3:44 AM GMT
    LOL
    NOT
    Chicken of the Sea tuna recalled due to possible contamination


    Do you really think its fish...Tuna in that fucking can? I hear squid, shrimp and dolphin meat gets in there too! YUCK!


    http://www.msn.com/en-us/news/us/chicken-of-the-sea-tuna-recalled-due-to-possible-contamination/ar-BBqK1l9?li=BBnb7Kz
  • Ariodante83

    Posts: 152

    Mar 22, 2016 4:33 AM GMT
    2Bnaked said I hear squid, shrimp and dolphin meat gets in there too


    That sounds tasty
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    Mar 23, 2016 4:58 PM GMT
    Spiced up with mercury
  • Antarktis

    Posts: 213

    Mar 25, 2016 12:32 PM GMT
    sounds like the start of a Bouillabaisse.
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    Mar 25, 2016 3:50 PM GMT
    No problem: the additives in a can of Campbell's Cream of Celery/Chicken/Mushroom Soup are scientifically engineered to offset the chemicals found in tuna. Voila: Tuna Noodle Casserole!

    tuna-vintage.jpg

    Sorry Charlie!
  • Ariodante83

    Posts: 152

    Mar 25, 2016 10:35 PM GMT
    MGINSD said
    tuna-vintage.jpg




    Mmmmm I can taste the asbestos already....
  • bro4bro

    Posts: 1032

    Mar 27, 2016 1:01 AM GMT
    I only eat fresh tuna - albacore, yellowtail, or ahi, locally caught. Haven't tasted canned tuna in years.

    If you're going to be eating tuna, swordfish, or any similar fleshy fish, remember to have a good amount of garlic in your diet. It prevents mercury from bonding to your hemoglobin (which is how mercury poisoning works).

    The Mediterranean has always had a high mercury content due to the historically high level of underwater volcanics. It's hypothesized that garlic became a staple of Mediterranean cuisine essentially through natural selection - the ones who ate garlic didn't die.
  • Randynice1

    Posts: 2

    Mar 27, 2016 1:55 AM GMT
    It's probably better not to consume Mercury at all.
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    Mar 27, 2016 2:37 AM GMT
    bro4bro said
    The Mediterranean has always had a high mercury content due to the historically high level of underwater volcanics. It's hypothesized that garlic became a staple of Mediterranean cuisine essentially through natural selection - the ones who ate garlic didn't die.


    Ha... Then I'm going to live forever.. I love garlic.icon_cool.gif
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    Mar 27, 2016 3:30 PM GMT
    I used to buy canned tuna for the convenience, but I'd load it up with enough strong flavorings so that I barely had to taste it. I even tried one of those $5 cans of Wild Planet tuna, and to me, it just tasted like ordinary canned tuna. The only tuna I buy now is sashimi grade tuna steaks from the freezer section. I have it seared rare with wasabi coconut cream.
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    Mar 29, 2016 1:46 AM GMT
    paradox saidThe only tuna I buy now is sashimi grade tuna steaks from the freezer section. I have it seared rare with wasabi coconut cream.

    What? Without a side of truffles on a bed of Ossetra?
  • Ariodante83

    Posts: 152

    Mar 29, 2016 2:50 AM GMT
    eagermuscle said
    paradox saidThe only tuna I buy now is sashimi grade tuna steaks from the freezer section. I have it seared rare with wasabi coconut cream.

    What? Without a side of truffles on a bed of Ossetra?


    I know right, he might as well be putting cheeze wiz on it.
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    Mar 29, 2016 5:23 PM GMT
    eagermuscle said
    paradox saidThe only tuna I buy now is sashimi grade tuna steaks from the freezer section. I have it seared rare with wasabi coconut cream.

    What? Without a side of truffles on a bed of Ossetra?


    The local healthfood store carries higher quality tuna steaks than the local HyVee, but tuna steaks, coconut milk, and wasabi can all be found at an ordinary grocery store in small town Iowa.
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    Mar 30, 2016 4:36 AM GMT
    paradox said...tuna steaks, coconut milk, and wasabi can all be found at an ordinary grocery store in small town Iowa.

    https://www.youtube.com/watch?v=i7gszAo2CXs
  • Destinharbor

    Posts: 4433

    Mar 30, 2016 5:20 PM GMT
    Best and easiest hors d'oeuvre ever: Sushi grade raw tuna sliced about 1/8" thin and then into bite size pieces, place a thin slice of jalapeño on each, then pour over ponzu (citrus) sauce and just a tad of salt and pepper. Provide chopsticks. Done. Amazing. Healthy. Filling. Elegant. Unexpected.
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    Apr 18, 2016 2:26 PM GMT
    Having been declared excessively gay by the straight-acting denizens of RJ, I knew I had to butch up my next tuna steak.

    So, this time, instead of wasabi, I made the sauce with shiitake mushrooms. I ran the woody stems with some water through the BlendTec, making a smooth, shiitake base for the sauce, in which I cooked the sliced shiitake caps. I then thickened the sauce with coconut butter and seasoned it with some miso paste. The tuna steak was seared off in coconut oil. It was fabulous.

    rawr!
  • Destinharbor

    Posts: 4433

    Apr 18, 2016 5:33 PM GMT
    paradox saidHaving been declared excessively gay by the straight-acting denizens of RJ, I knew I had to butch up my next tuna steak.

    So, this time, instead of wasabi, I made the sauce with shiitake mushrooms. I ran the woody stems with some water through the BlendTec, making a smooth, shiitake base for the sauce, in which I cooked the sliced shiitake caps. I then thickened the sauce with coconut butter and seasoned it with some miso paste. The tuna steak was seared off in coconut oil. It was fabulous.

    rawr!

    Yum! Can't quite imagine the tuna mushroom flavor combo. Sauce sounds good on steak, though. Or chicken.
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    Apr 19, 2016 3:58 AM GMT
    http://www.nytimes.com/2008/01/25/health/25iht-tuna.4.9503826.html?_r=0
    Biggest and best tuna tend to have the most mercury, experts say

    Higher priced foods usually mean healthier options - but that may not be the case with tuna, new studies suggest. The large wild tuna fish that are favored by high end sushi brokers for their unique taste are probably the most likely to contain high levels of mercury, experts say.

    In a survey conducted by New Jersey researchers for The New York Times that was published this week, laboratory tests found high concentrations of mercury in a sampling of tuna used in sushi in New York City restaurants, some so high that the U.S. Food and Drug Administration could legally remove them from the market because mercury concentrations exceeded 1 part per million.

    To scientists, the findings make sense: Mercury accumulates in fish over the life of the animal, and is concentrated when predators eat other smaller fish. That means that long-lived and predatory species, like the blue fin tuna, are especially effective mercury banks. And the biggest tuna - those that make the best sushi - are the biggest storehouses.

    http://time.com/3735402/canned-tuna-mercury/
    Mercury is the primary concern in big fish like tuna. Pollution releases mercury into the air, and as it accumulates in the ocean, fish absorb it from the waters and their mercury stores build up, according to the FDA. When you eat certain kinds of fish—especially big, fatty fish like tuna—mercury can build up in your bloodstream over time, too.

    Canned tuna has lower mercury levels than tuna steaks and sushi, and two canned tuna meals a week is a safe threshold, the FDA says.
  • Aleco_Graves

    Posts: 708

    Apr 20, 2016 8:37 PM GMT
    bro4bro said
    The Mediterranean has always had a high mercury content due to the historically high level of underwater volcanics. It's hypothesized that garlic became a staple of Mediterranean cuisine essentially through natural selection - the ones who ate garlic didn't die.


    I...icon_lol.gif Can't icon_lol.gificon_lol.gificon_lol.gificon_lol.gif
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    Apr 21, 2016 10:22 PM GMT
    JonSpringon said
    bro4bro said
    The Mediterranean has always had a high mercury content due to the historically high level of underwater volcanics. It's hypothesized that garlic became a staple of Mediterranean cuisine essentially through natural selection - the ones who ate garlic didn't die.


    Ha... Then I'm going to live forever.. I love garlic.icon_cool.gif

    Garlic is a very healthy diet. Many nutrition that is good for your body. Many health benefits and antioxidant.
    But it makes your body odor smell stronger. Although there is a study, saying garlic makes a man's body odor more attractive, masculine, and arousing.