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What food items have you only had canned but never fresh?

So upon reflection upon reading another thread, it seems that there are certain things that people have only had in the canned version. When I was growing up, I only saw tuna and sardines in a can. Didn't realize they came any other way. I remember the first time I went to a restaurant and was told I could have a fresh piece of grilled tuna. So I ordered it and was gobsmacked by the difference between fresh and canned. Same thing with sardines and corned beef hash. I was in college before I had my first real corned beef sandwich. I think by this point in my life anything I've enjoyed canned, I have also had the fresh version. I don't rule out canned over fresh as canned tuna and sardines form a big part of my weekend snack menus. But I was wondering if there are CHs who have never had the fresh version of something canned they enjoy.

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      1. re: Plano Rose

        Water chestnuts and pumpkin. I've been around plenty of fresh pumpkin, but always cooked with the canned.

        1. re: Firegoat

          water chestnuts are a different animal, too -- sweet and not salty at all, and crispy. I used to buy them fresh at a Kash 'n' Karry in Tampa, but haven't seen a fresh one in 20 years.

          Making your own pumpkin is dead easy -- but honestly, there's not a huge flavor difference.

          1. re: sunshine842

            I never really liked water chestnuts until I started buying them from a street vendor in China. The canned versions always tasted salty to me. Either way, they pack a great crunch.

            1. re: BuildingMyBento

              At a sake pub in Tokyo, fresh water chestnuts are sliced into think discs and fried. Quite a crispy and delicious snack, and so different from potatoes. They only do this during the water chestnut season, which is quite short.

              1. re: Tripeler

                ooh, that sounds really, really good.

          2. re: Firegoat

            I bet the fresh pumpkins you were around were bred to be carved. Try the Pie Pumpkins that are bead to be eaten - so worth it!!

          3. re: Plano Rose

            Those were the two that sprang to mind too... actually I HAVE had the 'fresh' version of each - once! I found them way too much work to be worth the effort, and they tasted pretty much exactly the same as the canned version.

          4. re: iL Divo

            if you ever get the chance, jump on it -- I've only had them fresh one time, but oh, they're so sweet and light and crunchy.

            I love them canned, but they're a.ma.zing fresh.

            1. re: iL Divo

              That is a hard one for most people to find and there is a world of difference between the Real Thing and what comes in cans or jars. I was amused when a Name Restaurant recently put HoP on the menu and the critics went beserk as though it was a new discovery. It was, on investigation, not fresh. (See Marjorie Kinnan Rawling's "Cross Creek Cookery" wherein she describes "swamp cabbage,")

              1. re: hazelhurst

                yes!

                swamp cabbage is indeed hearts of palm, but they are quite different in how they are typically prepared and consumed. swamp cabbage is cut like one would cut up a green head of cabbage and has a great smoky flavor from being cooked over an open fire with pork fat of some sort. hearts of palm are just preserved in some salty brine and served without cooking. one is hearty and savory, the other is delicate and subtle.

                i adore them both.

                if any of you are in southwest florida in february, go to the swamp cabbage festival in labelle. good stuff!

                1. re: alkapal

                  Hearts of palm are also just sliced and served raw.

                  This is where I had them: http://www.capsplace.com/

              2. re: iL Divo

                Yup, and lychees too I think. Not totally sure as they've been served to me in restaurants ... hmm. I have had fresh pumpkin and kidney beans.

                Fresh artichokes I think are completely different from canned. The hearts in particular are sooo good. I like to be very good and save the hearts (or part of them) and make a pasta sauce with cream and thyme. TDF.

                One thing that is an absolute crime to can is asparagus. I have had good pickled asparagus though.

                1. re: foiegras

                  oh, fresh lychees are a fabulous thing.

                  1. re: sunshine842

                    Hmm, I think my grocery store has them, but I don't know anything about selecting them.

                    I believe the ones I've had have always been kind of translucent. After Googling pix, I think actually I have had fresh. They have the look of canned fruit cocktail about them, but I guess that's deceptive ;)

                    1. re: foiegras

                      canned ones are limp and gloppy-sweet because of the sugar syrup they're tinned in.

                    2. re: sunshine842

                      It's fresh lychee season for me now - there's no comparison with canned.

                      1. re: tastesgoodwhatisit

                        *jealous*

                        there was *always* a bowl of lychees on our dining room table when we lived in Europe. In season (in the winter time, as most of them come from Madagascar) they were dirt cheap.

                        They're high in vitamin C and we ate them like popcorn, so it was a great thing to always have on hand.

                        1. re: sunshine842

                          Like others on this sub-thread, I, too, love fresh lychees.

                          Fresh lychees are as similar to canned lychees as a bottle of discounted Two-Buck Chuck from the overstock shelf at Trader Joe's and a bottle of Remy Martin VSOP.

                  1. Kidney beans. Would still love to have fresh kidney beans in the pod. Sadly, it seems to be one of the beans that just isn't made available in that format, even from farms or farmers' markets directly.

                    3 Replies
                    1. re: AlexRast

                      Ah, let me add baked beans. I've never made them from scratch, I've always doctored up canned beans

                      1. re: Firegoat

                        you need to come to my house!

                        I made them for a potluck a few years ago because I was living where I couldn't by them canned.

                        They came out so good I make them at least once a year now (4th of July, usually) -- I put mine in the slow cooker, and they rock!

                      2. re: AlexRast

                        "Red Kidney beans are typically harvested at complete maturity as dry beans."
                        http://www.heirloom-organics.com/guid...

                        1. re: C70

                          I had to check where you live. You can't get fresh artichokes there? Holy moley.

                          1. re: c oliver

                            LOL of course I can, I've just never had the urge as they seem like a lot of work.
                            Have only had hearts from a jar.

                              1. re: c oliver

                                We have them here but they run anywhere from $2-$3 apiece. I'm just not that adventurous I guess, and the canned ones never appealed to me.

                                1. re: ennuisans

                                  You may be surprised to know that here in NorCal they can go for as high as $4! I don't buy them at that price however. I believe canned ones are just the hearts, aren't they?

                                  1. re: c oliver

                                    The canned can be hearts or quartered.
                                    Frozen are quite good, too, and if I'm using the artichokes in a casserole, or dip, I would NEVER go through the work of buying fresh.
                                    They are simply an amazing convenience product and a good bang for the buck.

                                    1. re: c oliver

                                      Canned ones are either just the bottoms or quartered ones that have a chuck of the heart and some soft leaves. Frozen hearts are, I think ,preferable. I got some a Trader Joe's recently and they were perfectly fine for salads although nowhere near as good as the Real Thing. For something like Crabmeat Sardou(requiring a whole artichoke bottom) I'd never use canned.

                                      1. re: hazelhurst

                                        I think frozen anything is better than canned anything. At least that I can think of :)

                                        1. re: c oliver

                                          That's true...although I must admit that once-in-awhile (every 25 years or so) I'll chill canned asparagus and serve it with a dollop of mayonnaise on it because it is so redolent of 1965. Doesn't taste a thing like real asparagus and I just don't care, And it is always an odd green and soggy to boot.

                                          1. re: hazelhurst

                                            I haven't done that but if it were served to me I would probably have the same reaction as you. Gotta have the mayo though :)

                                            1. re: hazelhurst

                                              my sister always loved to open a can, drain it, then pull out one slippery spear at a time, tip her head back, and let that spear just slide on down into her mouth. i can still picture it. have been known to do it myself on the rare occasion when i get nostalgic, too.

                                            2. re: c oliver

                                              By leaps and bounds. For example, canned peas are godawful but frozen can be nearly as good as fresh.

                                              1. re: ferret

                                                Le Soeur canned peas are my dirty little secret.

                                                I eat them cold, right out of the can. (usually alone in my ktichen)

                                                1. re: sunshine842

                                                  you would have gotten along famously with my cat, dopey. she loved those canned peas.

                                                  1. re: sunshine842

                                                    LeSoeur peas are the key ingredient in Galatoire's Chicken Clemenceau. Food snobs love to cavil about it but the regular customers would never let them change it

                                                    1. re: sunshine842

                                                      my mom's pea salad -- she'd ONLY allow le sueur canned baby peas to be used. i need to make that salad, as i haven't had it in a while. http://community.tasteofhome.com/comm...

                                                      make it a day ahead of time.

                                                  2. re: c oliver

                                                    I'll look for frozen artichokes. Not sure I've ever seen them around here.

                                                      1. re: fldhkybnva

                                                        Not a one near me. There is a Fresh Market that I can check.

                                        2. re: c oliver

                                          I'm not the OP, but I can't get fresh artichokes for love nor money where I live (Taiwan). I have to google an image to explain what they are, because people have literally no idea what they are.

                                          I can find canned hearts at some speciality stores, but it's not the same.

                                        3. re: C70

                                          They may choke Artie but they won't choke me!

                                          Sorry. Just had to do it.

                                        4. Beef-a-roni

                                          (yes I've had fresh pasta, and pasta and meat, but I don't think you could ever replicate Beef-a-roni with "fresh" food)

                                          3 Replies
                                          1. re: jrvedivici

                                            Actually, I think the Gilmore Girls got their mom/grandma to make artisinal Beef-A-Roni in one episode... :)

                                            1. re: annagranfors

                                              EMILY made artisinal beef-a-roni? she was a trip!

                                              1. re: alkapal

                                                Of course she didn't *make* it, dear. She had one of her frequently-fired cooks make it. :)

                                            1. I didn't have asparagus fresh until I was an adult
                                              (my mom used to feed us canned asparagus dressed with oil and vinegar, we thought we were fancy)
                                              hahahahah

                                              1 Reply
                                              1. re: cgarner

                                                We were fancy too! ;)

                                                My mom would make canned asparagus on toast points (toasted white bread with the crust cut off and cut diagonally) with white sauce poured over the top. I still crave this and make it every once in a while. I would never even think about making it with fresh asparagus.

                                                1. re: ipsedixit

                                                  Of the speed-eating contests they have at Coney Island, these are the hardest to watch.

                                                  1. re: ipsedixit

                                                    Ise...
                                                    You're a sick puppy LOL!!!!

                                                    1. re: ipsedixit

                                                      You never had spiced ham? sliced ...not from a can.

                                                      1. re: PHREDDY

                                                        Spam is so much more than "spiced ham" *

                                                        That's like saying Chernobyl once had a fire.

                                                        (* And, yes, I am aware of the portmanteau of the words "spice" and "ham" for its moniker).

                                                    2. I had my first sugar snap peas this year, otherwise my life of peas has been canned or frozen.

                                                      I would think that you could get "fresh" hominy in the South but I've only had canned. I hope there's better out there anyway.

                                                      Lots of soups. Someone mentioned bean and bacon in another thread, and making that from scratch would not have occurred to me.

                                                      Creamed corn.

                                                      10 Replies
                                                      1. re: ennuisans

                                                        I grew up believing that there was a vegetable called peasncarrots. Of course they came in a can -- how else would you get them?

                                                        1. re: CindyJ

                                                          Like me- grew up with a fruit called "cocktail" and it was destined to be suspended in Jello ;-0

                                                          1. re: monavano

                                                            For us it was fruit cocktail straight out of the can. My mom had to carefully divide the cherry halves equally between my brother and me.

                                                            1. re: CindyJ

                                                              Yes! The cherries were like getting the prize in the cereal box.

                                                        2. re: ennuisans

                                                          I tried making my own creamed corn once, but it just wasn't creamy. Despite it being mostly heavy cream, it just was as gelatinous.

                                                          1. re: coll

                                                            I thought "creamed corn" meant the way the kernels were removed from the cobs, as opposed to an addition of dairy cream.
                                                            Here's a Paula example:
                                                            http://www.foodnetwork.com/recipes/pa...

                                                            1. re: Kris in Beijing

                                                              And here's Alton Brown's:
                                                              http://www.foodnetwork.com/recipes/al...

                                                              He uses heavy cream. Many versions do rely more on the technique of getting all the "milk" out of the corn by scraping the cob, (which for some reason Paula doesn't do - I don't get that) but just as many use some form of dairy to make the dish richer.

                                                              This is the one I have plans to try as soon as the Jersey corn comes in.

                                                              1. re: mcsheridan

                                                                I mistakenly wrote "it just was as gelatinous" where I meant wasn't. Anyway I got the idea here, but I must state, I abhor creamed corn (except as an addition to corn bread). My husband though, like most males before him, loves it. My father lived on the stuff. So I found a recipe here, tried it once, and you know, back to the canned is fine with me.

                                                              2. re: Kris in Beijing

                                                                The mom of one of my co-workers (here in Georgia} used to bring her fresh creamed corn when the boss made lunch for everyone in the shop. It was so corny and sweet.... I asked her what she put in it. She said all she did was pick some corn (from her garden), shuck it, sliced off half the depth of the kernels, then sliced off the rest of the kernels. Added some salt, stirred it up on the stove for a minute, and quick brought it to us while it was the sweetest.
                                                                Nothin else! Perfect.

                                                                1. re: kitchengardengal

                                                                  That is the Ur-creamed corn, from which all others spring. If the corn is *that* fresh and well-handled, it needs little else.

                                                                  Still, sometimes you just can't stop gilding the lily.

                                                            1. re: drongo

                                                              Make evaporated/condensed milk even once, and you'll realise why the tins are so convenient. It takes HOURS of stirring, to produce a very small output. The results are *marginally* worth the effort: I do it from time to time because I want to make certain puddings that require greater condensation that that provided by evaporated milk, but don't want the sugar that invariably is the *majority* ingredient in "condensed milk". Indeed, I wonder why the latter is given the name it is? It should be called milk-flavoured sugar syrup - and I'm dead serious about this, it's not intended as merely an ironic comment.

                                                              1. re: AlexRast

                                                                speaking of condensed milk, I made dulce de leche from scratch once... hours and hours of stirring and baking and baking and stirring and it came out tasting EXACTLY the same as the stuff you can buy in a jar or can! There are some things where it's soooo much simpler just to let a factory do the work for you...

                                                              1. re: raytamsgv

                                                                i see it in the store and i should try it because canned baby corn is just as tasty as the can itself!

                                                              2. Bamboo shoots, water chestnuts, Spam (but maybe that doesn't count--I don't think it comes fresh).

                                                                I had never had anchovies fresh until we visited Venice. Wow! What a difference! Canned anchovies and fresh anchovies are, essentially, different foods in the way they taste. I feel the same about canned tuna and fresh tuna (Though I like the taste of both).

                                                                5 Replies
                                                                1. re: gfr1111

                                                                  To be fair, canned tuna and fresh tuna are generally different fish.

                                                                    1. re: c oliver

                                                                      Canned is usually skipjack or albacore while fresh is yellowfin or bigeye (or, rarely, bluefin).

                                                                      1. re: ferret

                                                                        you've never bought fresh albacore?

                                                                        1. re: sunshine842

                                                                          You'll note that i wrote "generally" and not "absolutely." I'd wager that 99% of tuna that's sold fresh is neither albacore nor skipjack.

                                                                2. mandarin oranges
                                                                  garbanzo beans
                                                                  pumpkin
                                                                  corned beef hash
                                                                  certain types of soup

                                                                  2 Replies
                                                                  1. re: jbsiegel

                                                                    I bought fresh garbanzos recently. Here's my writeup. Don't waste your time.

                                                                    http://chowhound.chow.com/topics/974050

                                                                    1. re: jbsiegel

                                                                      That's funny that you say corned beef hash. I never knew it even came in a can till I was an adult. My mother corned the beef herself, and made the best hash ever with the leftovers.
                                                                      So I do the same. I did have canned hash in a restaurant omelet once, and was kind of disappointed. I didn't expect it to be canned. DH said that's the way it's done there (we were in NY or NJ, his old stompin' grounds).

                                                                    2. Grew up in a time where the "freezer" was a SMALL compartment that held a few ice cube trays and little else.

                                                                      Once frozen veggies became the thing... very little canned stuff.

                                                                      Thoroughly conveinced that a lot of people who "hate" things... like peas, asparagus, mushrooms, etc... have only ever had canned?!?

                                                                      Only veggie that I feel is remotely like fresh is beets!?!

                                                                      Have renegade running bamboo in yard... planted by previous neighbor... RIP Mr. Dave!Was teaching ESL classes a few years ago and mentioned it was "in season". That meant I was walking around back yard and snapping it off at the ground. Knew it was NOT gone... just running further a few inches under ground. The Asian ladies almost jumped outta their seats!! I brought in BAGS of the shoots during the 3-4 weeks it was popping up. Those ladies FED me some interesting dishes... stir fried with beef/pork.

                                                                      Have always like olives... green and black. Once I discovered REAL black olives, NOT from a can, never went back.

                                                                      4 Replies
                                                                      1. re: kseiverd

                                                                        How interesting about the bamboo. Have you tried cooking any yourself?

                                                                        1. re: c oliver

                                                                          When I found out they were edible... thank you TSING... a experimented. Was told fresh in China Town in Philly can be $9-10 a pound!?!

                                                                          I steamed some up till a bit tender and I think they have a taste similar to maybe asparagus?? Made a simple pickle brine... like for bread & butter pickles... and results were nice.

                                                                        2. re: kseiverd

                                                                          That's a really great point- freezer compartments were small, not to mention the ice build up.
                                                                          I can't eat canned black olives anymore. Once I discovered olives outside the can, it was a revelation.
                                                                          OMG! Olived don't taste like rubber!

                                                                          1. re: kseiverd

                                                                            i agree that canned beets are pretty darn close to fresh roasted beets. i use the sliced canned beets to add to salads all the time -- and dress them merely with a splash of white rice wine vinegar -- and maybe a nut oil.

                                                                          2. 95% of baked beans at our house are canned. With just two of us, it seems like too much work to make small portions from scratch, and making the usual large recipes means storing the leftovers for several weeks in the fridge or throwing the remains away after a few days-- not very appealing. Not enough room in the freezer to freeze them either. So we usually stick with B&M or Bush.

                                                                            6 Replies
                                                                            1. re: DonShirer

                                                                              Take a good look at the sugar and calorie contents of B&M or Bush...they are tasty though with a couple of hot dogs or some shoulder lamb chops.

                                                                              1. re: DonShirer

                                                                                we love the bush's baked beans with onions. http://www.bushbeans.com/en_US/produc... before that i liked the vegetarian the best. the onion one tastes closest to my mom's southern "homestyle."

                                                                                the bush's onion beans taste from a can like my mom's dressed up van camp's pork and beans "baked beans" tasted.

                                                                                i can eat them right out of the can with a spoon, and can also -- yes -- make a baked bean sandwich on white bread with mayo. southerner all the way, baby!

                                                                                1. re: alkapal

                                                                                  My version of that sandwich is white bread, the canned baked beans and some coleslaw...almost the same but with a little extra crunch and fiber...my brother and sister look at me crazy though!

                                                                                  1. re: PHREDDY

                                                                                    oh yeah, cole slaw! nice touch.. have done it too.

                                                                                    ps, here is my next invention -- ground turkey and dressing meatball (stovetop comes to mind, or stouffer's main deal), then fried up and then served in a cranberry glaze. AIN"T THAT A GOOD ONE????

                                                                                    1. re: alkapal

                                                                                      I like it! I like it! Looking forward to the inevitable HC post. :)

                                                                                      1. re: alkapal

                                                                                        Oh jess...Mees thks it might work...but do you have to add some dried onion flakes..
                                                                                        Would you eat that on a cheap hamburger bun? with slaw or baked beans? Possible?

                                                                                2. There are some foods where I regard the canned and fresh version as basically different foods, with different uses - artichokes, bamboo shoots, tuna. Fresh bamboo shoots, by the way, are delicious but you wouldn't recognise them as the same vegetable.

                                                                                  Off hand, I can't really think of something that I've had canned but not fresh, unless the canning is a necessary part of the process (fresh olives exist, but they generally need to be preserved to be palatable).

                                                                                  1. Not necessarily canned.But packaged or in a carton.
                                                                                    Milk straight from the cow. Mozzarella that has just been made.

                                                                                    3 Replies
                                                                                    1. re: emglow101

                                                                                      We had a class trip about a million years ago to a dairy and drank milk almost straight from a cow. We didn't actually suck on the teat.... :)

                                                                                        1. re: emglow101

                                                                                          of course no sucking! you squirt the milk into your mouth!

                                                                                    2. Smoked oysters
                                                                                      Pickled jalapenos (in escabeche)
                                                                                      Baby corn

                                                                                      1. Jackfruit! I buy it canned with some frequency in chinatown but have never had it fresh...
                                                                                        I did finally make fresh garbanzo beans and i'll stick to dried or canned- the same way i'll buy frozen fava beans more often than fresh (pain in the ass prep and not appreciable difference for me)

                                                                                        2 Replies
                                                                                        1. re: Ttrockwood

                                                                                          When I saw fresh garbanzos and favas at little ethnic maket, I jumped on them. Totally agree that the flavor of fresh v the PREP time made them a one trick pony for me!

                                                                                          1. re: kseiverd

                                                                                            I buy fresh to grind into flour-have never tried to cook them yet.

                                                                                          1. Kadota figs. Can't find 'em in the stores any longer though. Oh, what I'd give for a bowl of figs right now.

                                                                                            1 Reply
                                                                                            1. re: RelishPDX

                                                                                              I was just looking at the figs growing on a friend of mines tree, fattening up nicely. Her figs are amazing. I think because her tree is planted on a big rock that is warmed by the sun all summer. I can just picture them now, the bright green skin with ends bursting open showing a peek of red inside with a drip of nectar dropping out to tell you there ready. mhmm. never heard of Kadota figs (going to look up!)

                                                                                            2. Jackfruit, bamboo shoots, water chestnuts, baby corn (ick on the latter).

                                                                                              7 Replies
                                                                                              1. re: linguafood

                                                                                                Weird...but I just went through my mind/pantry and came up with pretty much the same list. Ixnay on the jackfruit for me.

                                                                                                Except I need to add "coffee".

                                                                                                I know! Plenty of my friends roast their own beans. I do not (does the fact that I grind my own beans count in foodie-world???). I consider it a GOOD day when I can find the @#$% coffee grinder before I put my contacts in.

                                                                                                1. re: linguafood

                                                                                                  You know, I didn't know that I could like jackfruit, bamboo shoots & water chestnuts until I had them fresh.

                                                                                                  1. re: Kalivs

                                                                                                    I kinda like canned jackfruit, but not so much the shoots and chestnuts.

                                                                                                  2. re: linguafood

                                                                                                    I grew my own baby corn a few years ago, which is grown from a different variety of seed with multiple ears on each stalk. Maybe 5 or 6 ears from each 5 foot plus stalk, so you need to plant a fair amount of corn, which takes up a relatively large amount of space in a vegetable garden, to get even a small yield. Haven't seen fresh baby corn at any of my local farmers markets, but I can understand why when you look at the yields & cost vs the imported canned baby corn.

                                                                                                    1. re: prima

                                                                                                      So do you prepare it like regular corn with salt & butter, or do you use it in stir-fries?

                                                                                                      1. re: linguafood

                                                                                                        I just boiled them for a minute or 2, then salt and butter. Didn't harvest enough to try a stir fry, but if I had any, I would use them in the same dishes calling for fresh corn or canned baby corn. Some people pickle them. They're so sweet they can even be eaten raw.

                                                                                                        1. re: prima

                                                                                                          Thanks. I'd probably like them that way.

                                                                                                  3. Chickpeas jackfruit, and water chestnuts,

                                                                                                    1 Reply
                                                                                                    1. re: LeoLioness

                                                                                                      Every so often fresh chickpeas show up at one of the small groceries I frequent. Haven't seen fresh water chestnuts, but I don't go to the big Chinese-oriented grocery much.

                                                                                                      1. Had canned whale meat when I was a kid. Never had the fresh.

                                                                                                        Remember the canned rabbit milk at Wall Drug Store. Since it exceeded my allowance, I cannot give a review on it.

                                                                                                        Ray beat me to the baby corn.

                                                                                                        I have had plenty of turtle, both salt and fresh water, but never the Mock that only comes in a can of soup.

                                                                                                        I am still awaiting the day I can have a macadamia nut fresh off the tree, as opposed to from a jar. I suspect that shelling them changes the flavor. Plus the added salt.

                                                                                                        1 Reply
                                                                                                        1. re: INDIANRIVERFL

                                                                                                          Oh, I had canned whale meat when I was a child, too! Almost forgot. How could I forget something like whale meat?

                                                                                                        2. Snails. I don't think I've ever eaten escargot that didn't come out of a can.

                                                                                                          3 Replies
                                                                                                          1. re: mike0989

                                                                                                            We have friends who live in France and one has an elderly mother who is forever rooting around in gardens looking for snails (sometimes with frightening success). She then has a days-long ritual to clean out their systems and prepare them for eating. Canned is much easier.

                                                                                                            1. re: ferret

                                                                                                              I once saw a snail "ranch" in France. They were divided into little "pastures" and allowed to migrate to the next one through a little gate when the next stage of feeding/cleaning was needed. It was cute. The attached restaurant had,of course, superb offerings. I ate there five times in two days.

                                                                                                            2. re: mike0989

                                                                                                              the marches des producteurs across the country will usually have at least one vendor who raises escargots. Those will be frozen from fresh.

                                                                                                              I don't think I've ever had escargot from a can -- once or twice I've scored fresh, but almost always frozen.

                                                                                                              1. Grape leaves, from jars (not cans). Never just ate a grape leaf fresh.

                                                                                                                1. Spam. Always in a can, never fresh from the Spam tree.

                                                                                                                  3 Replies
                                                                                                                    1. re: deputygeorgie

                                                                                                                      It could be because Spam is effectively an antonym for "fresh" or because Spam these days also means junk e-mail.

                                                                                                                    2. Never have had fresh tuna, only canned.

                                                                                                                      Canned beets, pickled beets, never fresh. Probably need to do something about that.

                                                                                                                      Creamed corn from the can - *that* I have plans to make this summer. My uses of fresh corn on the cob have been limited to On the cob, corn/bean salad, and Maque choux (and not enough of that!) This summer, being @ home & retired, the farmstand is going to be seeing a lot more of me, and my skillet is going to see more corn!

                                                                                                                      1. In almost 6 decades...formula....never had surrogates breast milk, nor my mothers...
                                                                                                                        Was fed that until I was 2 years old.(that is "formula", from a can)

                                                                                                                        4 Replies
                                                                                                                        1. re: PHREDDY

                                                                                                                          um, you need to take this over to the "freud help me" board.

                                                                                                                          1. re: alkapal

                                                                                                                            Do you think I responded improperly?...look at the original post...

                                                                                                                          2. re: PHREDDY

                                                                                                                            LOL

                                                                                                                            I'm the opposite. Apparently I never had formula. I've been told that has created a certain life long obsession.

                                                                                                                          3. Pimento.
                                                                                                                            Although I do make my own pimento cheese.
                                                                                                                            The 2nd time I did, I made the mayo first then added a jar of pimento to the VitaMix.
                                                                                                                            That was one of those times when everyone eats directly out of the canister and you just want to stretch out in the cool kitchen floor and pass from this world directly to the next - it's so good!

                                                                                                                            1. Until recently ... Tuna ... and Bamboo shoots

                                                                                                                              1. piquillo peppers and banana blossoms

                                                                                                                                1 Reply
                                                                                                                                1. re: PinkLynx

                                                                                                                                  They sell canned banana blossom? I had no idea!