I only buy the Mexican Pizza because I still can’t copy the wafers. Once I do I will never go there again. I have tried some new items here and there and you are correct I should refrain. Maybe some company will make them and sell those crispy airy wafers in stores. Fingers crossed. Back in the late 80’s I used to eat Taco Bell at least twice a week.
Personally, I think your vision (or perhaps comprehension) is obtuse. You missed the suggestion of capers in this thread until it appeared two or three times. Then were astounded when they actually worked.
In the taco bell thread, advice was given for creating them, then many posts down you asked for the method again (which was repeated)… and then you eventually discounted the method many more posts down based on another member’s comment who obviously never tried it.
It would seem you can’t see through your own noise to recognize other member’s posts which may very well address your needs/concerns. For this reason, I (and probably many others) am/are less inclined to respond to you going forward.
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That is fine with me. I don’t need any help. Sorry for missing every detail when I continually have to dodge arrows slung at me for my individuality in the attacks by many posters. Seems the group think here does not approve of perspectives that differ from the block mentality. I did apologize for missing your caper advice and did give credit where credit is due. And sorry for not being perfect. I admit mistakes whenever I make them. I suggest you speak with AI instead of real humans. You may have a perfect conversation. Too bad Chowhound is gone. Never had any problems over there. p.s. We tried the wafers and it did not work. I was not the only one that found that out. Anyway good day to you.
Fats that are solid at room temperature aren’t generally used in mayonnaise. Not saying you couldn’t melt them before emulsifying the yolk but I can’t imagine the consistency of the finished product would be appetizing.
I agree. Doesn’t sound like it would be any good either. I may have to buy that Hellman’s HD one day just to see the difference. But so far so good with the capers and chopped up white bread added. No more runny tuna salad.
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TBH I’ve never had or made runny tuna salad. If you drain the tuna properly & don’t add to many liquids, the texture should be fine. I use Duke’s, mustard, celery salt, Worcestershire, RWV (each just a dash), chopped celery, capers.
I can smash the tuna down between Viva towel sheets trying to dry it and the next day still get a small water puddle in the refrigerated remainder (same happens with chicken salad). I think it’s the tears of the celery and onion (onion makes the celery cry).
Of course, I could back off on the veggies, but I like the texture.
Definitely agree with Duke’s. We’ve been buying it for years and really like it over Kraft, Hellmann’s etc.
@ipsedixit - we’re a “blended” family. Some of my daughters prefer Miracle Whip to mayo/Duke’s, so we’ve usually got both on hand.
I don’t use tuna in water, just olive oil. I drain the tuna in the can, but that’s really all I do. Never had soupy salad 
No onion in mine, and the celery doesn’t weep. Maybe I’ve been buying brut celery? 
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I rarely buy the nicer jarred tuna. Mostly I just buy the cheaper mass market stuff in the foil packs like Starkist. They’ve got some water in them but not much. I cut around the perimeter of the foil and lift off one face (rather than cutting the top and digging the stuff out - have I mentioned I’m a nerd?) then hit it with the paper towel.
I don’t make tuna salad often (it’s usually for my PIC’s lunches… tho I’ve been known to sneak a spoon if it turned out particularly well), so I don’t mind getting the “fancy” Genova brand.
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I keep one of those Kirkland containers of dried chopped onion around. They’re useful for sucking up excess liquid. Use instead of fresh.
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Tom (@Hungryman8)
Back when Discovery network used to cover stuff of engineering interest (instead of Moonshiners, Bushpeople, and Gold Rushers), their show How It’s Made did a spot on making canola oil.
Yes, it’s an ugly process.
The problem with providing websites like Wellness Mama for information is that rather than simply providing information in straight-forward fashion, they have a tendency to use the voice of fanaticism, loaded language and the like.
Compare this one from me:
- Canola oil is made by first crushing and pressing the rape seed. But only about 70% of the oil in the seed can be obtained by pressing. To get at the rest, the crushed seeds are extracted with hexane. The result has a lot of waxy impurities that are washed out using a sodium hydroxide solution (lye). The majority of canola oil sold in the US is from genetically modified rapeseed plants (so-called “RoundUp Ready” crops) but organic, non-GMO is available.
Vs:
- Vegetable oils are manufactured in a factory, usually from genetically modified [scary! ]crops that have been heavily treated [not just treated, but heavily ] with pesticides. Canola oil is an altered version [of rapeseed oil], also called Low Erucic Acid Rapeseed (LEAR) and it is commonly genetically modified [again! - wait, I can buy non-GMO] and treated with high levels [okay this time it’s just high levels, not “heavy” levels - thank goodness] of pesticides [but wait, I can buy organic, non-GMO canola oil]. Canola (modified rapeseed oil) is produced by heating the rapeseed and processing with a petroleum solvent [petroleum bad! ] to extract the oil. Then another process of heat and addition of acid [actually it’s a base - lye] is used to remove nasty [what purpose other than an attempt to elicit emotion does “nasty” serve here?] solids (wax) that occur during the first processing.
This latter description is from the Wellness Mama website (plus of course my editorializing). I’d say my made-up version at the top is an attempt to inform the reader what is going on in the process, with an aside to the broader industry forced into it due to WM’s content. WM’s on the other hand is less an attempt to inform the reader and more an attempt to sway the reader with mildly manipulative methods (“MMM™”). It’s a turn-off.
As an aside, one can also buy canola oil made solely using that first pressing (i.e., no hexane extraction).
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LoL thanks for the reminder of this - I’ve never thought to try it in tuna salad but I bet it works great. One time while in college I was making pasta sauce but found myself out of onions, so I dumped a bunch of dried in the mix and let it cook down for several hours, then jarred the sauce up and stuck them in the fridge. Later that week I made pasta and got one of my sauce jars and found out I’d made tomato jello. Even after heating it still was so solid that I had to add about a quarter cup water per cup sauce to get it flowable.
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So in the 20 days this thread has been up, raise your hands if you’ve seen it and then were prompted to go make a tuna salad. Just curious.
I was. I made one yesterday and it is delish. I put into the fp 2 cans of albacore solid white, lot of scallions, some Dave’s hot and sweet pickles, capers, spicy brown mustard and lite Duke’s mayo. Pulsed it into more or less a paste. Been enjoying it since.
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Yes, but not bc of this thread. My PIC had been requesting it for a few days now.
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Nope. Summer dish for me and it is not quite here yet.
So interesting that you consider tuna salad seasonal. It’s certainly in my all year round category.
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Pretty much all cold sandwiches. Not that I never do them, but usually don’t order the necessary ingredients during Winter.
Slap some melted cheese on it. Voilà: tuna melt.
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My tuna melts are WAYyyy plainer than my tuna salad.
