rsmurphy wrote: Sun Jan 21, 2024 12:56 pm word

I've also been on a canned fish tear: high quality sardines, herring,...

Perhaps you (or someone else) could answer my burning question...

Why do these sardines...
https://www.amazon.com/Wild-Planet-Sard ... b38418b939

.. taste like ass (actually more like they were swimming in scotch(or something?)), whereas these sardines taste pretty damn good:
https://www.amazon.com/Skinless-Boneles ... 70681db33f

pure l wrote: Sun Jan 21, 2024 3:07 pm

rsmurphy wrote: Sun Jan 21, 2024 12:56 pm word

I've also been on a canned fish tear: high quality sardines, herring,...

Perhaps you (or someone else) could answer my burning question...

Why do these sardines...
https://www.amazon.com/Wild-Planet-Sard ... b38418b939

.. taste like ass (actually more like they were swimming in scotch(or something?))

My sardine rant from a few months ago was after eating these. Garbage. Nothing in the world can cover up that taste.

I'm not into any tinned fish really but force it down for the healthy fats, and just have to buy overpriced shit from specialty shops occasionally. I too would appreciate recipes more interesting than mixing them in mayo and spreading it on toast.

pure l wrote: Sun Jan 21, 2024 3:07 pm

rsmurphy wrote: Sun Jan 21, 2024 12:56 pm word

I've also been on a canned fish tear: high quality sardines, herring,...

Perhaps you (or someone else) could answer my burning question...

Why do these sardines...
https://www.amazon.com/Wild-Planet-Sard ... b38418b939

.. taste like ass (actually more like they were swimming in scotch(or something?)), whereas these sardines taste pretty damn good:
https://www.amazon.com/Skinless-Boneles ... 70681db33f

I'm not familiar with either of those. Try these:

Pennington wrote:I too would appreciate recipes more interesting than mixing them in mayo and spreading it on toast.

I haven't tried mayo, but mustard on sourdough toast or even plain is alright. Pasta and sardines are a thing, but I haven't had the courage, and I love sardines. Cream cheese is also a thing, and delicious, but hoping for something a little different.

Tip - if making a pasta sauce which incorporates the pasta cooking water into the sauce (carbonara/alfredo/cacio e pepe/aglio e olio, etc), then make a little emulsion of flour and water and add it to the pasta water before cooking the pasta. Doesn’t have to be a lot of flour, just a heaped teaspoon mixed with half a pint of water. Really adds a creaminess/unctuousness to the sauce that you can’t get otherwise.

Tinned fish - I normally add sardines or mackerel to a bastardised version of a puttanesca sauce, and enjoy the results of doing so. They work pretty well combined with mashed potato, worked into patties and then egged, breadcrumbed and fried into fishcakes.

rsmurphy wrote: Sun Jan 21, 2024 2:26 pm

enframed wrote: Sun Jan 21, 2024 1:38 pm Remove the garlic by straining with a slotted spoon or the like, keep the oil in the pan to cook the other ingredients.

Pro tip!

I just housed a tin of smoked oysters. There has to be a healthier way to gnosh on them molluscs other than bedding them on a cracker, and then soaking the crackers in the oils and then eating the crackers when all of the oysters are gone.

Eat smoked oysters on buttered bread? Dip the bread in the oil after oysters are gone. Maybe not healthier, but that's how I'd do it.

rsmurphy wrote: Sun Jan 21, 2024 3:48 pm
I'm not familiar with either of those. Try these:

Pennington wrote:I too would appreciate recipes more interesting than mixing them in mayo and spreading it on toast.

I haven't tried mayo, but mustard on sourdough toast or even plain is alright. Pasta and sardines are a thing, but I haven't had the courage, and I love sardines. Cream cheese is also a thing, and delicious, but hoping for something a little different.

I have also had some luck with that brand.

As for recipes, fisherman's eggs might work depending on how you roll.

https://www.thesophisticatedcaveman.com ... mans-eggs/

There's also Nigerian fried egg and sardine. If you've ever had a pepper and egg from a gyro place, it's in that ball park.

numberthirty wrote:As for recipes, fisherman's eggs might work depending on how you roll.

Looks like shakshuka. I'm here for it.

rsmurphy wrote: Mon Jan 22, 2024 7:35 am

numberthirty wrote:As for recipes, fisherman's eggs might work depending on how you roll.

Looks like shakshuka. I'm here for it.

Yeah that looks delicious!

penningtron wrote: Sun Jan 21, 2024 9:32 am This thread probably existed at one point but may have been lost (though I suppose the PRF Hivemind thread would work). Questions, advice, recipes..

What's a good vinegar to use for adobo? My one attempt making it tasted quite good, but smelled like a science experiment. I'm guessing there's a more appropriate vinegar but maybe it's something else too?

As an honorary filipino (my wife is filipino): she makes Adobo every couple of weeks almost. She uses this only, which is available at any Asian store I’ve been to.

https://justasianfood.com/cdn/shop/prod ... &width=990

Edit: my wife also says datu puti soy sauce is necessary too.

llllllllllllllllllll wrote: Mon Jan 22, 2024 11:01 am As an honorary filipino (my wife is filipino): she makes Adobo every couple of weeks almost. She uses this only, which is available at any Asian store I’ve been to.

https://justasianfood.com/cdn/shop/prod ... &width=990

Edit: my wife also says datu puti soy sauce is necessary too.

Nice! I'll see if my asian mart has some next time I'm there. In the meantime, I've got my sherry vinegar 'pre-brining' with the normal herbs and I added a star anise for kicks. It already smells way more appealing than the first attempt, almost like a pungent cola.