Whenever I made tuna salad I would drain the can into the sink, and one of my cats would jump up and start licking the tuna water out of the sink. He would totally ignore the can when I put it in the sink; he only wanted the water, not the bits of tuna left in the can.
I had a cat once who, given an empty tuna can, would dip his paw into the corners of the can and then lick the tuna juice off. I assume his tongue wouldn’t quite reach.
@LurkMeister, it’s possible that the little bits of tuna left in the can were too small for your cat to get at them.
Just being a bit snarky here, but if I was brought a Bloody Caesar I would probably respond: “Why thank you - I’ll just drink this while I wait for the Bloody Mary I ordered to be prepared”.
Oh, yes, good one. I drink the liquid from canned green beans, peas, tuna, artichoke hearts and sip from others like sardine and sundried tomato oil. The very BEST is from canned chicken, though.
My blood pressure spiked from reading this.
Apparently it is “wrong” to toast a fresh bagel. I get pushback at authentic places when I make such a request. I prefer my bagels toasted.
There Are Only Three Times You Should Ever Toast a Fresh Bagel (businessinsider.com)
My, my it is your food. How is cooking your food to the way you want it- wrong?
I get people who think salting food before tasting it is wrong, but there are others who think adding anything to the chefs masterpiece is wrong.
BtW, there is one thing very wrong about bagels- cutting them in half while holding them in your hand the blade ending in the web of your thumb and forefinger. At one time, this was listed as the most common causer of ER visits in the restaurant industry.
What does this mean? People in the restaurant industry visits to the ER? ER visits overall?
I read it as “of all the things people do in restaurants that cause them to go to an emergency room, this (cutting a bagel while holding it in your hand) is the most common.”
I don’t know if it’s quite the death-defying stunt which that implies. Compared to singeing your eyebrows while eating cherries jubilee, hand-bagel injuries will be more common because people eat a whole lot more sliced bagels than cherries jubilee.
(Reading that last sentence, I’m reminded of the sign-off of one of my favorite radio shows. “Every week, more radios are tuned to ‘Says You’ than any other appliance.”)
As a restaurant worker? As a patron?
Presumably as a restaurant worker, since bagels are typically already sliced before being served to customers, as least in the restaurants I have been to.
Protip: the liquid from canned legumes can be used as a vegan alternative to egg whites in many recipes.
Damn! Now I want a bagel and lox.
Never mind that I have no bagels and lox; I’m just remembering a NYC deli where I had a most delicious breakfast of a bagel and lox. Except I have neither bagels nor lox.
Okay, now I want a Reuben. Except I don’t have the rye bread, the pastrami, the sauerkraut, nor the Russian dressing.
Guess it’s just another ham and cheese on a roll tonight. Note on my next grocery list: “Get bagels and lox! Or ingredients for a Reuben!”
This.
Yep
Yep. Mind you, it is hardly a fatal accident, but the cut can go deep, lots of blood , stitches needed.
And I dont even know if that is true anymore.
Not technically “cooking” but i prefer ice cream melted and cereal soggy.
Yes and a fun word: aquafaba. I only really use it for hummus, though.
Avocado pit extraction accidents also cause similar injuries.
IMHO the best is homemade vegetable cooking water. Steam/boil the veg, remove the cooked items, dump the pale green water into a mug or glass, add a slight sprinkle of salt and gulp that mother.
Probably 100% placebo effect (or just hydration), but I swear I can feel an energy surge from the vitamin hit after knocking back a glass of that stuff. And it tastes so good, too. A long day of dinner-party prep has often been saved by the Asterix Magic Potion that is vegetable cooking water.
Sure, the chicken water is best among commercial canning liquids. I haven’t had it in ages and it would be too sweet today but syrup from fruit was highly coveted at my childhood dinner table. Reversing, I now like pork aspic but it creeped me out as a kid.
Good point!
I thinkthere may have been a spike on these when some youtube chefs demonstrated getting the pit out by stabbing it with a big knife. Guess what was used to keep the avocado from escaping 