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Tuna in your Mac Salad 2 · Scott & Ally on Demand

• 0:00
  SPEAKER_01: Now I understand this for the fact that you weren't raised on this.
• 0:04
  SPEAKER_01: So for you to have it introduced a little bit later in life, it might be an interesting flex for you.
• 0:10
  SPEAKER_01: But one of the most buffalo, in fact, I have to put this on my personal Facebook page later because a lot of my my uh friends and stuff up in Buffalo will immediately get to this.
• 0:19
  SPEAKER_01: So it there's regional cuisine, okay?
• 0:22
  SPEAKER_01: Buffalo's summer salad, one of them in particular is the curved noodle, the elbow noodles.
• 0:28
  SPEAKER_00: Yes, correct.
• 0:29
  SPEAKER_01: Obviously, mayo, and probably some mustard in there.
• 0:32
  SPEAKER_01: Peas, carrots, sometimes celery, tuna.
• 0:35
  SPEAKER_01: Lots of pepper, too, by the way.
• 0:37
  SPEAKER_01: Lots of pepper.
• 0:38
  SPEAKER_00: Oh, that I like.
• 0:39
  SPEAKER_00: 7025.
• 0:40
  SPEAKER_00: 7025.
• 0:41
  SPEAKER_00: Yes, you have to put tuna in the mac salad.
• 0:44
  SPEAKER_00: Grew up making it this way.
• 0:45
  SPEAKER_00: This is me having it for the first time, and I don't like it.
• 0:49
  SPEAKER_01: I think you need to have it doctored the right way.
• 0:51
  SPEAKER_00: It takes over what's it's supposed to be, which is just mac salad.
• 0:56
  SPEAKER_00: No, that's it's the mac and the salad.
• 0:57
  SPEAKER_00: No, that's the poor.
• 0:59
  SPEAKER_00: Yeah, but the tuna adds that juzge.
• 1:01
  SPEAKER_01: You know, see here, look at it like this.
• 1:03
  SPEAKER_00: Pepper adds juzh.
• 1:04
  SPEAKER_00: Well, that's tuna.
• 1:05
  SPEAKER_00: Tuna just took over the show.
• 1:06
  SPEAKER_01: But here's where the thing is.
• 1:08
  SPEAKER_01: You know how everybody makes a different pasta salad, not a noodle salad, but you know, like, okay, my pasta salad, which arguably I know you've said probably in the top five of the pasta salads you've ever had.
• 1:20
  SPEAKER_01: For sure.
• 1:20
  SPEAKER_01: Why?
• 1:21
  SPEAKER_01: Because every single bite, either you're going to get a pepperoni, a black olive, a pepper, or maybe a carrot.
• 1:27
  SPEAKER_01: Chez.
• 1:27
  SPEAKER_01: And and cheese.
• 1:28
  SPEAKER_01: It's loaded.
• 1:29
  SPEAKER_01: We've had pasta salads that have arrived at this radio station with one cuba cheese.
• 1:34
  SPEAKER_01: And it's dry.
• 1:36
  SPEAKER_01: Dry.
• 1:36
  SPEAKER_01: And mine's good and wet.
• 1:38
  SPEAKER_01: Yeah.
• 1:38
  SPEAKER_01: You know, so you know, that's the way I prefer to do it.
• 1:41
  SPEAKER_01: I like a zesty pasta salad.
• 1:44
  SPEAKER_01: In this case, but other people make it differently.
• 1:47
  SPEAKER_01: Somebody may have made Who says I want it dry?
• 1:51
  SPEAKER_01: No.
• 1:51
  SPEAKER_01: Good point.
• 1:52
  SPEAKER_01: Uh, but it's possible because everybody makes salads differently.
• 1:57
  SPEAKER_01: They didn't give it enough, you know, enough of the of the shove.
• 2:01
  SPEAKER_01: That's what I'm saying.
• 2:02
  SPEAKER_01: Maybe it needed a little more mustard in the mix of the mayo.
• 2:04
  SPEAKER_01: Maybe some dill.
• 2:06
  SPEAKER_01: Maybe I'm How can you taste anything over tuna?
• 2:08
  SPEAKER_01: Tuna will just do that.
• 2:09
  SPEAKER_01: Well, they may have put no, they may have put too much tuna in.
• 2:12
  SPEAKER_01: There is actually a balance.
• 2:14
  SPEAKER_01: But this is the most buffalo dish that I've ever heard of.
• 2:18
  SPEAKER_00: Did you even catch that?
• 2:19
  SPEAKER_00: No.
• 2:19
  SPEAKER_00: What did you say?
• 2:19
  SPEAKER_00: Tuna will always dominate.
• 2:21
  SPEAKER_00: Oh my.
• 2:22
  SPEAKER_00: Three, two, three.
• 2:24
  SPEAKER_01: Come back.
• 2:24
  SPEAKER_01: Hang on.
• 2:25
  SPEAKER_01: Listen to Scott and Allie.
• 2:26
  SPEAKER_01: Scott and Allie's.
• 2:27
  SPEAKER_00: Yeah, let's come back because we we gotta get this out of the way.
• 2:30
  SPEAKER_00: It has been five years.
• 2:32
  SPEAKER_00: I didn't realize it had been this long, that they have been working in the gorge on that bridge.
• 2:36
  SPEAKER_00: And the Sentry Bridge is now open.
• 2:38
  SPEAKER_00: It was a$7.5 million project funded by the New York Works Program.
• 2:43
  SPEAKER_00: And yesterday, local 4-H kids were the first ones to walk across.
• 2:47
  SPEAKER_00: Also, there was like some historic, you know, people, uh, people from the city of Watkins were there too.
• 2:52
  SPEAKER_00: But now we can all walk across the bridge because I had family in town last week and I said, Oh, did you walk across the bridge?
• 2:58
  SPEAKER_00: Did you go underneath the did you go underneath the waterfall?
• 3:01
  SPEAKER_00: And they're like, No, it's closed.
• 3:02
  SPEAKER_00: I didn't realize that they were still working on it, but now you're good to go.
• 3:06
  SPEAKER_00: Three major egg producers have settled, uh, have reached a settlement with the U.S.
• 3:10
  SPEAKER_00: Justice Department.
• 3:11
  SPEAKER_00: Do you remember when the whole egg prices were going up to like eight, nine bucks a dollar?
• 3:17
  SPEAKER_00: Yes.
• 3:17
  SPEAKER_00: Yeah.
• 3:18
  SPEAKER_00: Well, now they're being taken to task.
• 3:21
  SPEAKER_00: So they have admitted, oh yes, we inflated those daily prices between June of 2022 and March of 2025.
• 3:28
  SPEAKER_00: Bet you won't do that again, will ya?
• 3:30
  SPEAKER_00: And a U.S.
• 3:31
  SPEAKER_00: Navy helicopter made an emergency landing in the Arabian Sea early Wednesday.
• 3:36
  SPEAKER_00: A search is underway for one missing crew member.
• 3:38
  SPEAKER_00: Three of the four members were rescued and in stable condition.
• 3:42
  SPEAKER_00: And last night, just to give you a little bonus one, the United States beat Bosnia in the World Cup two to zero.
• 3:48
  SPEAKER_00: And there's the big three.
• 3:50
  SPEAKER_01: All right.
• 3:50
  SPEAKER_01: I'm gonna stick with this for just one second because this is where I said you probably didn't have the recipe right.
• 3:57
  SPEAKER_01: So let me quickly run through what the proper way to make a tuna macaroni salad is.
• 4:02
  SPEAKER_01: Oh, okay.
• 4:03
  SPEAKER_01: Because you said there's text on this.
• 4:04
  SPEAKER_01: Uh-huh.
• 4:05
  SPEAKER_01: Tell me if this is in there.
• 4:06
  SPEAKER_01: We know that the uh elbow macaroni's there.
• 4:08
  SPEAKER_01: We know the mayo's there.
• 4:10
  SPEAKER_01: Yes.
• 4:10
  SPEAKER_01: How about a half a cup of sweet pickle relish?
• 4:13
  SPEAKER_01: Did they add that?
• 4:14
  SPEAKER_01: I don't think so.
• 4:15
  SPEAKER_01: Uh, that that helps.
• 4:17
  SPEAKER_01: Uh, don't forget the celery seed.
• 4:20
  SPEAKER_01: Not necessarily necessarily celery.
• 4:23
  SPEAKER_01: Okay.
• 4:23
  SPEAKER_00: Um that's what Sonia always preaches.
• 4:25
  SPEAKER_00: Celery seed.
• 4:26
  SPEAKER_00: Yeah, she has the best salads.
• 4:28
  SPEAKER_01: Salt pepper.
• 4:29
  SPEAKER_01: How about the squeezed lemon juice, the fresh squeezed lemon juice in it?
• 4:32
  SPEAKER_01: I don't know.
• 4:33
  SPEAKER_01: See, that's a that these are all factors to making it perfect.
• 4:38
  SPEAKER_01: The buffalo tuna salad.
• 4:39
  SPEAKER_01: Uh they save three five-ounce cans of uh tuna in water.
• 4:44
  SPEAKER_01: So much tuna.
• 4:45
  SPEAKER_01: I think you can go down to two cans.
• 4:46
  SPEAKER_01: How about the three hard-boiled eggs chopped?
• 4:49
  SPEAKER_01: Yes.
• 4:50
  SPEAKER_01: Okay, that's it.
• 4:51
  SPEAKER_01: Uh, they use a shallot diced.
• 4:54
  SPEAKER_01: Now, a shallot, I told you, does it have the onion?
• 4:56
  SPEAKER_01: You gotta have a tuna.
• 4:58
  SPEAKER_01: Okay, you gotta have that.
• 4:59
  SPEAKER_01: And then one cup of frozen peas, and that's it.
• 5:01
  SPEAKER_00: And they also had carrots, which I'm fine with.
• 5:03
  SPEAKER_00: The thing I wasn't fine with is the tuna.
• 5:05
  SPEAKER_01: All right, last text on this.
• 5:06
  SPEAKER_00: Oh, yes.
• 5:07
  SPEAKER_00: So uh let's see.
• 5:10
  SPEAKER_00: Let me go.
• 5:11
  SPEAKER_00: Okay.
• 5:11
  SPEAKER_00: Everybody I know puts tuna in macaroni salad.
• 5:15
  SPEAKER_00: Maybe it's an ethnic thing, and that was from 9927.
• 5:18
  SPEAKER_01: No, I think it's a regional thing, to be honest with you.
• 5:20
  SPEAKER_00: Well, but then we have this person, 0700.
• 5:22
  SPEAKER_00: I I grew up in New Hampshire and we always had it.
• 5:25
  SPEAKER_00: I love it.
• 5:26
  SPEAKER_00: But no dill.
• 5:27
  SPEAKER_00: Then we have this one.
• 5:28
  SPEAKER_01: See, the dill to me is is a good move.
• 5:31
  SPEAKER_00: Right.
• 5:31
  SPEAKER_00: That's the cherry on top.
• 5:33
  SPEAKER_00: 6650.
• 5:34
  SPEAKER_00: We were brought up on tuna and mac salad.
• 5:36
  SPEAKER_00: There you go.
• 5:37
  SPEAKER_00: My mom didn't like tuna, so sometimes she put in canned chicken.
• 5:41
  SPEAKER_01: Oh, that's not a terrible idea.
• 5:43
  SPEAKER_00: Finally, somebody on my side.
• 5:45
  SPEAKER_00: Not a fan of tuna, with or without dill in my salad.
• 5:48
  SPEAKER_00: I avoid it at any buffet.
• 5:50
  SPEAKER_00: Okay.
• 5:50
  SPEAKER_00: And then one last one, and this is from Katie9991.
• 5:54
  SPEAKER_00: She says, tuna fish has always been in our family max salad.
• 5:57
  SPEAKER_00: Piece too, depending on the group of people.
• 5:59
  SPEAKER_01: I'm telling you, it's a regional thing.
• 6:01
  SPEAKER_00: It must be because no.
• 6:03
  SPEAKER_01: Because you go south of Pittsburgh, they're like, get the tuna out of here!