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Tune a fish salad
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Author:  Knockdonagh [ Wed May 26, 2004 1:25 pm ]
Post subject:  Tune a fish salad
I live in Australia and often hear 'tuna fish salad' mentioned on American TV shows.Is this a great American dish and of what does it consist? Is it canned tuna or the fresh kind? : :?: :)
Author:  Flash Gordon [ Thu May 27, 2004 5:17 pm ]
Post subject: 
The day-in/day-out variety of tuna salad is made from canned tuna. Generally consists of the tuna, some mayo, onion and/or relish and whatever else ya think goes good with it. Use enough mayo to make it spreadable. I'm particularly fond of mine with some jalapeno pepper in, not a lot but enough to spice it up a tad (instead of the pickle relish most often used).

I don't know if you'd call this a 'great American dish' but it serves as a casual staple in many households. Make sandwiches with it or put a big scoop of it on top of green salad to make a 'cold plate'. Very nice in the heat of the summer.
Author:  Knockdonagh [ Tue Jun 01, 2004 12:15 pm ]
Post subject:  tuna fish salad
:D
Thanks for the reply. I loved trawling through the old messages. You seem to have quite an international social club going.
How much butter is in 'a stick'? Is it 125 grams?
We use a cut of beef in Australia called silverside. Do you have this? It is often bought after having been in brine and we slow-cook it with cloves, an onion, brown sugar, mustard and vinegar in the cooking water.It is served hot with a mustard or parsley sauce or cold with pickles etc. or sliced on sandwiches.
Author:  Flash Gordon [ Tue Jun 01, 2004 6:40 pm ]
Post subject:  It's a good group...
I've always had a good time here. I'm not acquainted with 'silverside' but mention of a brined beef makes me think of corned beef. Wonder just how similar that is. Maybe our buddy Reckless Chef can shed some light on the subject.
Author:  The reckless chef [ Tue Jun 01, 2004 8:14 pm ]
Post subject: 
Well silverside is a lean but tough cut of meat from the hind leg of the animal. It has great flavor and can be slow roasted.slow cooked (braised or pot roast)
and is superb for slow cooked stews and casseroles. You notice everything mentioned says slow cooked otherwise you will be chewing for days. The meat can also be brined
so that the meat stays juicy while being cooked and that helps break down the fibres that make the meat tough. And to answer the other question asked one stick of butter is
1/4 lb or approx 113gr.
Author:  Knockdonagh [ Tue Jun 01, 2004 11:44 pm ]
Post subject:  Bread pudding and silverside
The bread pudd answer:
(a) a very large slice of bread?
(b) very small eaters?
My ancient recipe specifies 1 slice so I guess it was written in Depression days. or people sliced bread differently then. Must admit I use 3-4.
Thanks for the silverside reply. I am not all that familiar with American cooking terms but obviously it is the same cut that we use here. We call the slow-cooked result 'corned beef' when the meat was brined first. I use my slow-cooker a lot as it is coming into winter here although we never get snow on the coast.
Go, Smarty Jones! :lol:
Author:  The reckless chef [ Wed Jun 02, 2004 6:55 am ]
Post subject: 
:D I will now try that recipe with more slices of bread and let you know how it turns out. I am from Montreal Canada and here we use a cut of beef called brisket
for our corned beef and we are famous for our Smoked Meat which is basically corned beef but rubbed with various spices and left to marinate for some time. If you can find the brisket cut of beef at your butcher I have a recipe listed called Brisket a la Joe which is really good. Let me know if you can find that cut of beef.
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