Cottage Cheese & Tuna

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Post by stabbacat » Mon Jan 26, 2009 10:27 am

What about canned/foil-bag salmon? In my opinion you can season and cook canned salmon and pretty much sub it for chicken.

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Post by stuward » Mon Jan 26, 2009 11:25 am

Often canned is better quality fish than the fresh/frozen alternatives. The canned salmon available here in Canada is usually wild salmon from BC or Alaska. That's what you should look for. Most of the frozen is from China, and therefore suspect, although it's distributed by Canadian companies, and the fresh is usually farmed Atlantic salmon which should be avoided. To be fair, farmed salmon from the Bay of Funday is pretty good but you can't tell from the label.

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Post by frigginwizard » Mon Jan 26, 2009 11:31 am

cottage cheese makes me sick, but as for tuna I like to mix 2 cans drained in with half a chopped onion and like 6 tablespoons of mustard. Its amazing.

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Post by Helena115 » Sat Jan 31, 2009 9:30 am

For cottage cheese, lots of cinnamon and slivered toasted almonds. For tuna, I mix it with either avocado, lemon juice, salt & pepper, or mayo, mustard and horse radish.

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Post by aman » Mon Feb 02, 2009 7:34 am

anandsr21 wrote: When it boils slowly add yogurt or lemon juice. The milk will separate out. Pour the stuff into a cloth (that has small holes). Hang till most of the whey is gone.

Its better when we use yogurt as then cottage chesse is more soft and taste better.

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