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02-18-2006, 04:41 PM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,065
| |  Odd food names while shopping
I was in Costco doing some grocery shopping. Two labels struck me as odd.
First was some salmon. Fresh Atlantic Salmon, from Chile. Last I looked at a map, Chile doesn't border the Atlantic. Unless they're all caught in the Strait of Magellan.
The other was a 5 gallon bucket of "Heavy Duty Mayonnaissse". I'm almost afraid to know what happens to mayonnaise to make it "Heavy Duty". What, it's made with axle grease?
Phil |
02-18-2006, 04:45 PM
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Just an educated guess but it could be the Atlantic salmon species farm raised in Chile. Atlantic salmon is the most common farm raised variety.
Mark
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02-18-2006, 05:48 PM
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yea. and if you look further you will see dye added |
02-18-2006, 06:40 PM
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Yes, I know about the dye.
Phil |
02-18-2006, 08:52 PM
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As for the "heavy duty" mayo -- extra oil of whatever vegetable they normally use.  Egg yolks can bind to much more oil than we normally add -- Harold McGee says "A single yolk can emulsify a dozen cups of oil or more." The more oil you add, the thicker ("heavy duty") it is.
But you knew that already. 
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02-18-2006, 09:28 PM
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Well, no I didn't actually.
Phil |
02-19-2006, 08:24 AM
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Heavy Duty Mayo! lol. Will someone please call marketing?
Tony |
02-19-2006, 08:37 AM
| | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
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Well, now you do! 
In my supermarket I can get frozen "Alaskan salmon," from China. It's actually not bad -- doesn't seem to be dyed, and is not artificially fatty.
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02-19-2006, 05:45 PM
|  | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2001 Location: On Hiatus
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| | Grades of mayonaisse.
I thought "heavy duty" meant more yolks and less whole eggs in mayonaisse. It usually is more expensive. I can but bulk mayonaisse anywhere from $14.00/30# up over $40.00/30#. And 'Atlantic" salmon refers to the species, not where it was raised. A lot of Atlantic Salmon is raised in Washington State.
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
02-23-2006, 05:00 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2006 Location: Warsaw, London, Sydney depends ;)
Posts: 3
| | baltic salmon
You should definitely try a Baltic one, no matter if it's Swedish or Polish ( I'd recommend Polish  It's pure natural tasty, fatty and has a great taste, and it's really cheap.
Send me a contact adress on e-mail , I have a friend ( fisherman ) , who can send You a piece of smoked baltic salmon then You see the difference.
M |
02-23-2006, 05:18 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
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Silvery hunters, adult wild salmon live one or more years at sea. Most populations follow lengthy migration routes to waters off southwestern Greenland where they grow rapidly on a diet of crustaceans and small fish. Other feeding grounds exist, such as waters surrounding the Faroe Islands north of Scotland, and some populations may stay closer to home rivers, such as those from the inner Bay of Fundy Rivers. Wild salmon that return after one year at sea are called GRILSE. Got this off a site on the web... and about the mayo, I am with you pHatch gotta wonder whats done to it? |
02-23-2006, 06:45 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,348
| | Odd names
Well the post was entitled Odd names seen while shopping...so this came to mind.
I saw it on a shelf at the local grocer in the "International Foods" section. I had heard of it before, but seeing it there in front of my eyes, I couldn't help but laugh at those wacky Brits 
Yeesh! |
02-25-2006, 01:13 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Oct 2005
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Personally, I was amused by your find, but when I read "microwaveable" on it, I busted out laughing.
Somewhere, there was a marketing meeting and someone actually sold the notion that "what this world needs is a microwaveable spotted dick." If only there had been video cameras at that meeting.
Thanks. |
02-25-2006, 06:05 AM
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CH, you really gotta wonder whats in that? |
02-25-2006, 10:20 AM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
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I've had it. Hmmm.. what does that say about me? 
(it's not bad) | | |
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