Naw. Slaw dogs are great. So are bacon-cheese dogs with BBQ sauce.
Ketchup is still an abomination, though.
So, anyone up for some scrambled eggs and tuna? Because it’s awesome.
Also I’ve eaten tuna right out of the can, infinite times. It’s cooked. I know this because I have eaten it as sushi. It is good either way.
Also, while I prefer salsa made with fresh tomatoes rather than cooked ones, if I have to purchace salsa that doesn’t need immediate refrigeration, well, Walmart brand salsa is the best I’ve tasted.
There I said it.
OK, of course I know that the tuna is cooked and OK to eat out of the can…I wrote that I do eat it that way in tuna salad. I just don’t KNOW that it’s cooked enough to feel comfortable putting in a casserole. I know it, but I don’t KNOW it…know what I mean? When I cook something, I KNOW it’s cooked and I can mix it into a casserole and serve it up and be happy with it and it all feels right and I’m happy and the sky is nice and blue. It’s kind of like checking to make sure I turned off the driveway light even though I can see through the curtains that the light is probably off already. Only with taste. And color. In food. That’s cooked all the way.
But, don’t you cook your casserole until it bubbles?
No, I usually just heat them through. Then I serve it up to the people in my house who have learned to take what I put on the table and like it, or else. If my children want undercooked meats they can get them after they’ve turned 18 and moved out and can buy them/cook them themselves. My fiance is one of those wonderful men who eats everything I cook and calls it wonderful. In other words, a keeper.
Tuna fish in a can is *not *undercooked. Just because you have issues with eating it doesn’t mean that there’s anything wrong with it.
I’m not understanding this tuna fish thing. I mean, if you think it is not fully cooked, then I could see you cooking it to put it on a sandwich but not in a cassarole.
goodie - Since no one has pointed it out yet I just thought I would mention that tuna in a can is in fact cooked and safe to eat as is.
Glad I could clear that up for you. You’re welcome.
Microwaved (kosher!) hotdogs: bun, unmelted grated cheese. No other condiment unless you have some chili.
Grilled outside hotdogs: burn 'em black, pile on every condiment known to man.
Meats in general: COOK it. All of it.
Other foods: COOK them. All the way, baby! 90% of all foods require cheese.
After one boils it, one KNOWS its cooked all the way because (according to you) it is a different colour. Which would mean that only then could one KNOW that it was cooked all the way. Although I suspect that if one then cooked it some more it would be a different colour still, which would mean that only then could one KNOW that was cooked all the way. Although I suspect that if one then cooked it some more it would be a different colour still, which would mean that only then could one KNOW that was cooked all the way. Although I suspect that if one then cooked it some more it would be a different colour still, which would mean that only then could one KNOW that was cooked all the way. Although I suspect that if one then cooked it some more it would be a different colour still, which would mean that only then could one KNOW that was cooked all the way…
I guess eventually it would be boiled into colourless goo and one could stop in the knowledge that there was no chance that it was not yet uncooked. Although I guess you’d want to boil it for a good couple of months just to be sure.
There are certain cuts of beef that are ruined, absolutely inedible to me, if they are not bloody rare. Prime rib has to be bright red in the middle, and pink throughout, excepting the outer quarter inch or so. I’ve winced at drag racer, Joey Amato, drowning his medium-well (burnt) prime rib with ketchup and A-1. And he had the nerve to send it back to the kitchen as too rare, after he’d eaten 75% of the slice. Filet mignon is only palatable if it is barely charred on the outside, and just barely hot on the inside. Otherwise, you might as well just burn a burger on the grill. Have none of you enjoyed raw beef? Steak Tatare?
Cheap cuts of beef should probably be cooked more well than I like, and poultry and swine must be thoroughly baked, broiled, boiled, or roasted to prevent food poisoning. I try not to have any pretentions, but I really like the freshest possible foods, picking my own vegetables, catching my own fish (rainbow trout stuffed with onoins and peppers!), and killing wild game to be served in mere hours. Once I learned how to pluck a chicken, and torching what’s left of the pin feathers, it is tough to buy tyson or perdue prepackaged bird without manicuring the pieces before I cook.
I always have the milk in a glass instead of pouring it on the cereal. It keeps the cereal from becoming mush, it makes the bowl easier to clean later (milk soaked cereal + time = concrete). I really started doing this in college because the dorm cafeteria milk was sometimes questionable. This way you can toss the milk and not waste the cereal.
My wife and I have been together more than a decade, and she still makes fun of me for it.
This makes no sense to me. So you’ll eat it straight out of the can in a cold salad, but when you’re putting it in a casserole that will then get baked all the way through, you have to boil it first? It seems like if you’re really concerned about your tuna being cooked, you’d cook it first for the cold application, and be okay with baking it in the casserole otherwise.
The whole thread topic makes no sense. That’s a given from the start. It’s about human foibles.
I like American Cheese- you know, that Tradie Orange coloured stuff you get on burgers and fries and so on in American diners.
Also, Cola beverages taste nicest with Raspberry Cordial mixed in with them. 
I hate cheeseburgers. I actually don’t like cheese on much of anything, but the cheeseburger is an abomination. And yet, fast food burger joints will, half the time, give you cheese on your burger even when you clearly specify you don’t want it.
One of the local radio personalities in this vicinity owns a little bar that charges
$.50 extra for your burger if you don’t want cheese. He thinks everyone should have melted cheese food on their burger, but he also named the hot dog “Patty” for his sister, and if you order fries you get a full pound of them.
Miracle Whip? Yick! I don’t even consider that nasty stuff food. The only thing I can compare it to is the time I got industrial thread cutting lube in my mouth. Tangy? More like sicky-sweet. 
And you must have gotten the El Cheapo house brand mayonnaise; the good stuff has a nice blend of tangy and creamy (e.g. Best Foods/Hellman’s depending on where you are. And some house brand is either off-label Hellman’s or effectively identical.).
Here in Idaho, there is a local preference for “fry sauce” on fries. It’s ketchup and mayonnaise mixed, with maybe some other things added.
Most places that serve fries have it as an option, if not the default. Some even have to-go packets.