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Sorry, I have no idea of the answer. However I would like to welcome you to a fabulous group of people!

I'm being making this dish for about 50 years but it has slowly evolved and become slightly Sinicized in the process. Chicken with black olives, black garlic, regular garlic, chopped coriander leaf and white wine. With rice.

That I did know, but when I looked into it more, I found that, in fact, that was the first meaning. It came from the Haitian language and entered English via Spanish as early as 1555. The fish name tuna didn't arrive for another 326 years, being previously known as tunny, The tuna as a fish was also preceded by it being the name of two freshwater eels. Tuna was also an early 19th century term for an officer of a Zulu king!

I was curious and looked it up. I found a few different possibilities, here is the Wiki attempt at explanation. The name tuna may come from French roi de Thunes,[1] [king of Tunis], a title used by leaders of vagabonds. But there is also a legend of a real King of Tunis, known for his love to music and party that usually liked to walk around the streets at night playing and singing. That explains why the term roi de Thunes was applied.

@Steve Irby, your post is most interesting (and delicious-looking). I went back over your posts on sous vide + poultry, including using chicken thighs and drumsticks to mimic chicken wings. You say "A little height reduction surgery. For the deboned leg I remove the bone. For the bone in leg I removed a bone section and cartilage\bone from the joint" I'm wondering how you removed the bone and cartilage. What tool(s) do you use? Thank you for the pictures. If anyone wants to see the process of the turkey tenderloin: https://forums.egullet.org/p2407293 https://forums.egullet.org/p2408686 https://forums.egullet.org/p2100204 https://forums.egullet.org/p1960918

Having trouble with icing! So I agreed to baking my brothers birthday cupcakes, I do this often and this year he wants maraschino cherry flavored icing. No problem, except my go to for frosting flavored with any high moisture ingredient is French buttercream. And I just can't afford the eggs this year (The stores in my area don't even sell whole cartons anymore) So the question is twofold. Does anyone have a frosting they like that holds up to something as watery as maraschino cherry jar juice; while using less eggs then french OR does anyone know a powdered or dry flavor additive that I could use in American buttercream? Thanks

A curious fact--the young university students (mostly men) who dress in medieval costumes (tights, doublets, etc.) wander around Guanajuato at night, playing music on instruments that Shakespeare would have recognized, asking for tips and flirting shamelessly--are also called "tunas." Don't ask me why.

totes made the NYTimes : https://www.nytimes.com/2025/04/09/business/trader-joes-tote-bags.html if behind a paywall : '''' For the second year in a row, Trader Joe’s has brought a Black Friday-like frenzy to its stores. But instead of lining up for a new video game console or Taylor Swift vinyl, customers are waiting their turn to buy miniature tote bags bearing the grocery chain’s logo for $2.99. Some people camped out in front of stores hours before they opened, while others sent friends to grab the exclusive item for them. On a few occasions, people appeared to wrestle or get into physical altercations over the 11-by-13-inch canvas bags, videos on social media showed. Kevin Burgoon, an employee at a Trader Joe’s in Sacramento, said the first customer lined up at 5 a.m. on Tuesday. By the time the store opened three hours later, he estimated that more than 150 people were waiting. The bags, offered in four pastel color schemes, sold out within 15 minutes. Image Some people lined up outside the stores hours before they opened.Credit...John Taggart for The New York Times Image “In today’s day and age we need bright colors,” said Kaitlyn Marer, 24, of Manhattan.Credit...John Taggart for The New York Times “I just thought it was crazy,” Mr. Burgoon said, adding that people called the store “nonstop” that morning to see if the bags were still in stock. The scramble began a year ago when, without much notice, Trader Joe’s released its first series of limited-edition totes, essentially smaller versions of the reusable canvas bags that the chain has sold for years. The totes became a trendy accessory, and a rush to get them ensued. This year, there was a bit more warning and stores were prepared for the chaos. At Trader Joe’s stores in Brooklyn and Manhattan, extra security was present, and a few stores placed the bags behind the registers. Almost every store restricted shoppers to a certain number of bags, though the limit varied by location. These smaller bags aren’t big enough to carry groceries, but some use them as purses or lunch bags. A few fans said they added personal touches — applying patches to the totes, for example, or Bedazzling them. One X user used the bag to transport a bowling ball. Last year, the demand for the bags led people to resell them at steep prices. On Wednesday, a few of the new bags were already listed for up to $70 on eBay. Natasha Fischer, who runs the Instagram account @traderjoeslist, said she has used her mini tote to carry wine and snacks to a friend’s place or to the beach. But, because Ms. Fischer bought several tote bags last year, she said she might skip out on the new series. “I have so many tote bags right now,” Ms. Fischer said, adding that she had noticed the hype might not be as big this year. “Maybe people are in the same camp as me, you know — how many mini tote bags do you need?” In a few New York stores, the bags weren’t selling out as swiftly as they did last year. In one Brooklyn store on Tuesday, the shelves had been picked clean of eggs by the afternoon, while tote bags were still hanging near the cash registers. Barbara Kahn, a professor at the Wharton School at the University of Pennsylvania, said that decreased consumer spending in the midst of economic uncertainty could be one reason for the more lukewarm response to the totes. But also, she said, “There’s a lot going on in the world.” “There’s so much of this scarcity kind of mind set and fear and things setting in,” Dr. Kahn said. (Some have been stockpiling items such as coffee and canned food.) Image Despite the scramble, the bags did not appear to be selling out as swiftly as they did last year at some stores in New York City.Credit...John Taggart for The New York Times A mix of excited, worried and confused shoppers waited in a line that stretched down the block outside the Union Square Trader Joe’s in Manhattan before it opened on Wednesday morning. But they were waiting for different things. “You’re here for eggs?” one shopper said to another. “Everyone’s here for the tote bags.” “I thought people were here because of the tariffs,” said a different customer who had come to stock up on foreign goods like olive oil. Plenty were still thrilled to get their hands on the totes. “I got the bags, all four!” one woman shouted as she left the checkout counter, stomping and chanting with her new totes in hand. Kaitlyn Marer, 24, of Manhattan, decided at the last minute to grab a spot in line for the bags while waiting out a subway delay. Ms. Marer wasn’t able to get one of the bags last year, so she called this her “redemption arc.” Plus, she’s a big fan of the color palette. “They’re just really bright,” she said, “and honestly, in today’s day and age, we need bright colors.” '''' for review purposes.

Today I can choose something like Black label triple cram blue from King Island creamery, Queso Mestizo tres valles pasiegos, Vacherin Mont D'or, and Humbolt fog by Cypress grove. Tomorrow's list would have been a bit different.

Moi aussi.

The three sheet cakes @ TJ's my area : thhe chocolate 😜 sliced : nice and chocolatey on the denser ( a good thing ) side . needs ice cream . will pick up next trip.

odd. 20 bags ? x several people ? those ' in tune ' w current media , please report their arrival e-bay "

Somehow I suspect for many, the little bags are just something to brag on social media that they were able to get. I have to wonder how many of these bags are just going to get stuffed into storage closets.

I'm also not a fan of sweet potato salads. And we must be on the same wavelength. I just bought a box of Triscuits and I couldn't tell you the last time I did. And, I had no idea prickly pear fruit were called tunas!!

I'd include Velveeta as well, the cheese of my childhood. It has a definite place in any list of important cheeses. My earliest memory was that it came in a wooden box: California's Humboldt Fog is another great cheese ... my friend Schelly calls it swoon-worthy. It's a goat cheese that has an edible layer of ash through its middle, and which develops a wonderful, creamy texture as it ages. It's made in one of the northern-most counties of California by Cypress Grove Creamery. No list is worth anything without Reggiano, in all its iterations.

Potato salad for dinner. It took care of the red potatoes that have been sitting out on the counter; most of the parsley and green onions sitting around in the refrigerator; capers (I'm so glad I found that jar amongst my pantry supplies); lemon juice; vinegar; olive oil; and a bit of mayonnaise but not enough to make it gloppy. I was at least in my 30's, maybe my 40's, before I discovered that potato salad doesn't have to be sweet. For that matter, it doesn't have to be gloppy although the glop doesn't bother me as much as Miracle Whip or sweet pickles. These particular potatoes aren't holding their shape well, but the overall flavor suits me. And now I've used a bunch of ingredients before they could go off, and I'll have something easy to reach for when I'm feeling peckish. The little bowl of chicken salad I showed earlier today is already gone.

If I recall correctly, you are very careful about the types of fillings you tend to use, namely, those with long shelf lives (caramel, gianduja). If the fillings in the bonbons in question are of that type and if the outsides show no signs of melting or softening, I would probably sell them as usual. If there were ganaches, I would check them more carefully for deterioration, but if it's been only one day, they should be OK. We all know (or suspect) how customers abuse our storage instructions. I have started using bold type for my storage info at the top of my guide included in the box and have made the language stronger as well. As for the shops that store them at room temp, I don't do that. I had a restaurant approach me today about purchasing some 4-piece favor boxes to give to guests at the end of the meal, and I led my reply with refrigeration availability. In saying that, I hope I don't sound holier than thou, but I have had a mold episode and have never gotten over that.

If I may sneak in a second mountain in my range. Twin Peaks. Gruyere Grana Padano Mozzarella di latte di bufala Occelli Castagna (Chestnut leaf) .... and if I'm being very sneaky Stilton

A few photos of recent dinners. Last night was a trip to the freezer for a bacon wrapped turkey tenderloin cooked SV finished with a quick dip in hot oil. Served with mashed potatoes and asparagus. I posted the turkey prep details last year under the SV thread. Shrimp and pasta. The shrimp were seasoned with a seafood curry spice blend from Spicewalla, oil and lemon juice. I made a quick sauce with the marinade/pan juices, a little yogurt, water and cornstarch. I visited my sister in March in the Washington DC area and was treated to a wonderful meal at Joon. Lots of new food flavors to me including Tahdig rice. My first attempt at a Persian based menu-Tahdig, cauliflower curry, roast carrots and roasted chicken thighs. Chicken thighs with preserved lemon and a green mystery spice blend from Turkey served with grilled eggplant and steamed broccoli. I previously posted a dish with a mystery red blend that I was gifted. The green spice blend was somewhat similar to the Spicewalla seafood curry blend. I don't think I've had a spice blend to date that that I did not enjoy!

Anybody else need totes in the 'ludicrously capacious' size?

I hope that you know that all of you are killing me slowly with your cheese. 99.9% of all the cheese that you are listing are cheeses that I can never find down here. And the ones that I do get are pretty poor imitations of the real thing.

Sweet potato, mushrooms, and elk steaks.

Irish porter cheddar (I loved Cahill's) Dolce Gorgonzola Smoked Mozzarella di Bufala Sartori Bellavitano cabernet sauvignon (Costco)

In London, you might like BRAT.

Oh, yum, Ann. That dinner looks fabulous! I didn't locate the parmesan breaded mushrooms on tibeaultstable.com. Could you list the ingredients, please.