You generally need more than “about 10 beans” to make proper vanilla extract. And the price on vanilla has been skyrocketing lately. Looks like grade b beans are going for around $100-200/lb right now.

Yeah. Prefer honey. Don’t much like the flavor of maple (except as a smoking wood).

That is only true of trademark.

We get their house brands. Bigger bottle, cheaper and generally better. McCormick products tend to be ridiculously priced and not great.

I honestly don’t like maple much. And would generally take pancake syrup over the real deal a lot of the time. Just because it tastes less mapley.

You don’t *have* to spend $50 for an 8oz bottle. We get 16oz bottles of decent, real vanilla for 20 or 30 bucks at BJs or Costco.

“they’re owned by AB/InBev”

“So customers leaned on readily available macrobrews from purveyors like Anheuser-Busch and Molson Coors, both of which posted high sales numbers in 2020"

The mist stressed tuna species (chiefly Atlantic Blue Fin, Bug Eye and a couple of other “giant” species) don’t get canned (or packaged in pouches).

The thing about bycatch that makes it so problematic is they generally can’t sell it. Without a quota for the species it’s illegal for boats to even bring it to port. Then therr are species without a markelthose that are illegal to fish.

That’s what we always did. Made a mess of strawberry rhubarb “sauce”, basically loose jam. Useful for baking or serving with ice cream or on cakes and shit.

I wouldn’t really considered canned or bagged tuna to be that sort of seafood product.

And who the hell specializes in tuna salad?

Given the lawsuit started with the same sort of test a finished sandwich approach. I don’t see any reason not to assume it’s just the same cheap packaged tuna school cafeterias use.

Yeah but what I’m saying is even if there was DNA to be had.

That “tradition” you’ve identified is more “hang over from 60's multi-course haute cuisine service”.

That’s what you get when you use standard “chunk light” tuna. Which is what you’re getting with most Tuna salad you buy.

American cheese is by legal statute, required to be composes of just a handful of REAL, actual identifiable cheeses. Blended together with a stabilizer, usually sodium citrate.

Not even that. With tuna salad your looking at cooked tuna, mixed with mayo (egg, oil, probably other stuff). Whatever else they add flavoring or veg wise.

Honestly? It’s not worth the trouble. Consume is primarily defined by it’s clarity. It’s lot of work to pull off, for something that tastes the same and had the same texture as an identical broth you don’t spend an hour filtering.

Gelatin filtration works a trick. The issue is it will strip most of the gelatin content out of the broth. Which is a fair bit of the point with meat based consumes.