Comments on: Tuna Spinal Jelly http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-73490 Tue, 09 Aug 2011 19:30:32 +0000 http://www.cookingissues.com/?p=2132#comment-73490 I guess I figured oxyclean would do the same thing. Maybe H2O2 would do a better job.

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By: D http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-56985 Tue, 05 Jul 2011 22:00:14 +0000 http://www.cookingissues.com/?p=2132#comment-56985 hey, i was wondering why you didn’t just add peroxide to the boiling water? great blog, by the way

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By: Dave A http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-2587 Wed, 07 Oct 2009 13:15:39 +0000 http://www.cookingissues.com/?p=2132#comment-2587 Thanks Thomas,
I’d say a good place to start is the people on our blog roll. Alex and Aki at Ideas in Food always have something interesting, as does Chad (Chadzilla), Michael Laiskonis, Playing with Fire and Water, and Martin at Khymos. Also check out Doug Baldwin’s sous vide documents as well as any of the sous vide posts by Nathan M on eGullet. I am writing off the top of my head so I’m sure I’m forgetting a lot.

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By: maus http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-2586 Tue, 06 Oct 2009 02:50:04 +0000 http://www.cookingissues.com/?p=2132#comment-2586 “Apologies for an unappetizing thought, but I wonder if the spinal jelly has more or less mercury in it than the rest of the tuna meat? Might be tough to test that one out.”

Is it really any concern if you’re not a pregnant lady? Seriously. There’s a lot of great overworry about the mercury content of fish going about.

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By: Thomas Gren http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-2585 Sun, 04 Oct 2009 03:43:23 +0000 http://www.cookingissues.com/?p=2132#comment-2585 Hi guys,

I absolutely love your blog and how different your approach to food is to everyone elses… can you recommend some other blogs out there similar to yours? (well perhaps “similar” is a bad word to use, but you know what I mean :-) ).

Thanks!

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By: nastassiar8se http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-2584 Sat, 03 Oct 2009 19:16:49 +0000 http://www.cookingissues.com/?p=2132#comment-2584 We were grateful to learn about it from Chef Suzuki who has been eating it since he was a boy, in a culture that has been eating it for centuries. We looked up Ferran’s recipe for “Tuna Medulla.” It looks like a good recipe. Chris Constantino also has a recipe for Tuna spine at Incanto. I’m sure it is good as well, although we haven’t tried it.

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By: Dave A http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-2583 Sat, 03 Oct 2009 19:12:24 +0000 http://www.cookingissues.com/?p=2132#comment-2583 I dunno. I think its mostly water.

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By: Phil http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-2582 Sat, 03 Oct 2009 17:56:21 +0000 http://www.cookingissues.com/?p=2132#comment-2582 Regardless, amazing technique. Love it!

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By: Kenneth http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-2581 Sat, 03 Oct 2009 17:49:18 +0000 http://www.cookingissues.com/?p=2132#comment-2581 El Bulli served tuna spinal jelly on their menu back in 2003.

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By: Jeff http://www.cookingissues.com/2009/10/02/tuna-spinal-jelly/#comment-2580 Sat, 03 Oct 2009 15:29:17 +0000 http://www.cookingissues.com/?p=2132#comment-2580 Is there any nutritive value in the Jelly? Also, I wonder if there are any asian cultures that imbibe the jelly so ceremoneously.

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