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Odd food names while shopping

post #1 of 19
Thread Starter 
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
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 19
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
Salad is the kind of food that real food eats.
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Salad is the kind of food that real food eats.
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post #3 of 19
yea. and if you look further you will see dye added
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #4 of 19
Thread Starter 
Yes, I know about the dye.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 19
As for the "heavy duty" mayo -- extra oil of whatever vegetable they normally use. :crazy: 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. :p
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #6 of 19
Thread Starter 
Well, no I didn't actually.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 19
Heavy Duty Mayo! lol. Will someone please call marketing?

Tony
post #8 of 19
Well, now you do! :D

In my supermarket I can get frozen "Alaskan salmon," from China. :crazy: It's actually not bad -- doesn't seem to be dyed, and is not artificially fatty.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #9 of 19

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.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #10 of 19

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:)
post #11 of 19
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?
post #12 of 19

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 :D


Yeesh!
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #13 of 19
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.
post #14 of 19
CH, you really gotta wonder whats in that?
post #15 of 19
I've had it. Hmmm.. what does that say about me?:lol:
(it's not bad)
post #16 of 19
Chrose, I've seen that can too. Here's a bit more information on this dessert: http://www.straightdope.com/mailbag/mspotteddick.html
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post #17 of 19
It says you have......ehhh....never mind:roll:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #18 of 19
:lips:
Well, Spotted Dick goes right back to the wonderful seafaring tales of Patrick O'Brian about the adventures of British naval officer Jack Aubrey and his sidekick Dr. Maturin in the Napoleonic Wars. The series ran to twenty-odd titles and I - not much of a reader of fiction - was devastated when O'Brian selfishly passed away a few years ago and quit turning them out.

Spotted Dick was a mess staple in these stories. The recent movie "Master and Commander" was the first of what I hope is a full recounting of this wonderful series.

There's been a book - with recipes - written on the foods mentioned and described in this series. I don't remember the title, and anyway, most of the dishes didn't sound that palatable. What you can make with supplies that last, unrefrigerated, for four or five months at sea, doesn't seem to me to take really full advantage of my access to Whole Foods.

There's another book describing and defining the myriad nautical terms and devices that O'Brian lovingly detailed throughout the series. I bought that one, since I was interested as a former destroyer officer. It was a lot more complicated to get one of those things going back in the days around 1800.

Mike :rolleyes:
travelling gourmand
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travelling gourmand
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post #19 of 19
You are actually telling me this stuff exists? Unreal!
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