Fourna Salad

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Michael Hoffman
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Re:Fourna Salad 2011/04/01 13:45:23 (permalink)
I wonder if it's just geographical Connecticut. My wife was from Bridgeport and she grew up saying chop meat, too.
 
But, ending thread drift, I must warn CTF not to use chop meat or venison in his fourna salad sandwich.
post edited by Michael Hoffman - 2011/04/01 13:55:23
#31
DawnT
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Re:Fourna Salad 2011/04/01 14:03:15 (permalink)
Could we just agree to tuna flesh sandwich and get back to the core of the thread? We wouldn't be discussing a beef salad sandwich would we?
 
So much more to opine on tuna. Mustard addition/types, Sour Cream, green onion, chopped or roasted pepper, parsely, garlic, even the addition of egg. There's lots of ways to screw up tuna that we haven't even touched on.
#32
pnwchef
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Re:Fourna Salad 2011/04/01 15:22:04 (permalink)
Michael Hoffman

I wonder if it's just geographical Connecticut. My wife was from Bridgeport and she grew up saying chop meat, too.

But, ending thread drift, I must warn CTF not to use chop meat or venison in his fourna salad sandwich.


Michael, The Lady would grind the Chop meat right in front of me, and it was ruby red. We have come a long way in most areas in this world, but killing a few thousand cows a day in a meat packing plant and rushing the meat to market with no aging, doesn't account for a real good quality ending. ...............
 
Chewy, I think you have  a great idea with the Tuna Sub, I always go to a BBQ restaurant for a Tuna Sandwich. What day is Waffle day ???????????
#33
chewingthefat
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Re:Fourna Salad 2011/04/01 17:30:46 (permalink)
PNWCHEF

Michael Hoffman

I wonder if it's just geographical Connecticut. My wife was from Bridgeport and she grew up saying chop meat, too.

But, ending thread drift, I must warn CTF not to use chop meat or venison in his fourna salad sandwich.


Michael, The Lady would grind the Chop meat right in front of me, and it was ruby red. We have come a long way in most areas in this world, but killing a few thousand cows a day in a meat packing plant and rushing the meat to market with no aging, doesn't account for a real good quality ending. ...............

Chewy, I think you have  a great idea with the Tuna Sub, I always go to a BBQ restaurant for a Tuna Sandwich. What day is Waffle day ???????????


PNWCHEF,same day as All you can eat spaghetti with matzoh balls, smoked of course!Michael, I just tried a tuna meat melt sandwich with venison gravy custard...talk about fantastic!
#34
stricken_detective
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Re:Fourna Salad 2011/04/03 19:43:10 (permalink)
I agree with the move from albacore. And I agree lots of kids order it.
 
Instead of anchovy paste, why not sprinkle the tuna itself with Worcestershire sauce before adding all the other junk to it? It has anchovies in it, but no one will know except you.
 
Then make sure you use mayo & maybe some onion. People like onion flavor, but rarely the texture, so how about onion powder?
 
I hate celery, but I chop up sliced water chestnuts & throw them in for some crunch.
 
Sometimes I put in garlic powder. Before I knew I could not have so much sodium, I would chop up sliced green olives & throw those in.
 
Have fun with it & remember no matter what you do, someone will complain. "But I wanted Miracle Whip..."   "It just isn't tuna salad without mini marshmallows!"  "I don't know why he didn't use scallions!" etc.

#35
the ancient mariner
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Re:Fourna Salad 2011/04/03 20:34:37 (permalink)
See what happens --Chewy's really nice Sam-itch now has deer meat, lobster meat, anchovy paste ,french dressing, and a partridge in a pear tree. Oy vey.
Like the tuna packed in oil.  Tastes mucho better.
 
Michael, I heard of Bluefish and Goldfish and Redfish and Devilfish.  
 
#36
Foodbme
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Re:Fourna Salad 2011/04/03 20:41:12 (permalink)
the ancient mariner
Michael, I heard of Bluefish and Goldfish and Redfish and Devilfish.  

And then there's the Religious Fish----The Monkfish!
And the Aerial Fish  --- The Flying Fish!

#37
1bbqboy
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Re:Fourna Salad 2011/04/03 21:07:19 (permalink)
DawnT

Could we just agree to tuna flesh sandwich and get back to the core of the thread? We wouldn't be discussing a beef salad sandwich would we?

So much more to opine on tuna. Mustard addition/types, Sour Cream, green onion, chopped or roasted pepper, parsely, garlic, even the addition of egg. There's lots of ways to screw up tuna that we haven't even touched on.

What's wrong with mustard, eggs and garlic powder?
Hits the spot more than anchovies.
And you forgot the cilantro for Mar.
post edited by bill voss - 2011/04/03 21:08:24
#38
Michael Hoffman
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Re:Fourna Salad 2011/04/03 21:34:01 (permalink)
the ancient mariner

Michael, I heard of Bluefish and Goldfish and Redfish and Devilfish.  



Right. And those are the non-taxonomic names of the fish species.
#39
EdSails
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Re:Fourna Salad 2011/04/03 22:40:10 (permalink)
I think you should open a catering company featuring the Fourna Salad. You could call it----oh, never mind.......
#40
DawnT
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Re:Fourna Salad 2011/04/03 22:49:40 (permalink)
Nothing at all Bill. Bottom line is what you're used to and know as Tuna
salad. I personally like a simple NY style with a mayo base. Just wanted to steer the thread back towards Chewy's query. he's looking for ideas, not a semantical quest.
 
,
What's wrong with mustard, eggs and garlic powder?
Hits the spot more than anchovies.
And you forgot the cilantro for Mar.


#41
mar52
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Re:Fourna Salad 2011/04/03 23:16:27 (permalink)
Hey!  and  Hey!
#42
Michael Hoffman
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Re:Fourna Salad 2011/04/03 23:59:40 (permalink)
I've heard that mar52 is a cilantro nut.
#43
markdevis33
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Re:Fourna Salad 2011/06/27 02:06:32 (permalink)
First time hearing this!!! Would share my comment after trying this.
#44
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