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bonestructure posted:With all of the sardine love lately, I've been in search of even more ways to enjoy the fush. That's how I ran across garum. the roman history dork in me wants to try this so bad. it was pretty much the ranch dressing of the ancient world and human taste buds haven't changed. i bet it's delicious as gently caress
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Apr 19, 2014 03:53
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isn't it basically just like asian fish sauce?
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Apr 19, 2014 03:55
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Christmas Miracle posted:isn't it basically just like asian fish sauce? Yeah but with no sugar. Smellwise the Romans loved the stuff and wanted it made in Spain but fermenting fish in your back yard is probably a good idea.
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Apr 19, 2014 03:59
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AND FERMENTED FOR MONTHS WTF!? j/k sounds dope.
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Apr 19, 2014 04:21
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Christmas Miracle posted:isn't it basically just like asian fish sauce? I was told by several Roman history nerds that this stuff is a good approximation of liquamen, garum's lightweight cousin.  Bought, cannot confirm similarity to garum yet, but completely bomb in spaghetti sauce and on vietnamese spring rolls.
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Apr 19, 2014 04:53
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bonestructure posted:I was told by several Roman history nerds that this stuff is a good approximation of liquamen, garum's lightweight cousin. actually pretty interesting because i'd love something to add to tomato sauce without adding fish sauce. is it less strong than fish sauce?
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Apr 19, 2014 04:54
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Christmas Miracle posted:actually pretty interesting because i'd love something to add to tomato sauce without adding fish sauce. is it less strong than fish sauce? It is. The Red Boat was much milder than any other fish sauce I've used, it has the same effect as a dab of anchovy paste whisked in hot water when added to savory recipes, ie, subtle. Something seems extra-delicious about the sauce, but there's no hint of fish. People are usually surprised if you tell them.
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Apr 19, 2014 05:00
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bonestructure posted:I was told by several Roman history nerds that this stuff is a good approximation of liquamen, garum's lightweight cousin. Would
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Apr 19, 2014 05:13
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bonestructure posted:It is. The Red Boat was much milder than any other fish sauce I've used, it has the same effect as a dab of anchovy paste whisked in hot water when added to savory recipes, ie, subtle. Something seems extra-delicious about the sauce, but there's no hint of fish. People are usually surprised if you tell them. oh that's really cool then. i'll probably buy some to experiment with edit: wow it's REALLY hard to find for a reasonable price Hell Yeah fucked around with this message at 05:20 on Apr 19, 2014 |
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Apr 19, 2014 05:13
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http://www.amazon.com/Red-Boat-Fish-Sauce-40%C2%B0N/dp/B004M050W2 going in
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Apr 19, 2014 05:20
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I love sardines, pickled herring, and gefilte fish. good stuff.
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Apr 19, 2014 06:03
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Fister Roboto posted:There's always prairie oysters welp, this just brought back a memory. I'm 8 or something, we're at my grandparents' house, sitting around a table eating mashed potatoes, peas, and some squirrel my grandfather shot and cooked. He literally had grown up in a log cabin with 9 siblings, but of course it's the 80's now and we're in suburban California in his normal house, eating squirrel. He's sitting in his chair smoking a rolled cigarette. Somehow the conversation ends up mentioning "mountain oysters." (yes, I know you said "prairie oysters.") My dad, joking, says to me, "Son, you know what mountain oysters are?" I'm puzzled, because I am not sure I even understand what the hell an oyster is. I won't let this go. I keep asking. After a bit, my grandfather removes the cigarette from his mouth, and grunts, "Deer nuts." I know this story really has nothing to do with this thread, but gently caress me I'm going to make an anchovy pizza tomorrow.
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Apr 19, 2014 08:54
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Speaking of fishy funk in red sauce, Saveur did a short thing on "Neonata," a mix of baby anchovies and spicy peppers: http://www.saveur.com/article/Kitchen/Go-Fish It's pretty great. Tasty on toast but I haven't had a chance to try it added to pasta sauce. Nobody I eat with IRL would approve of this stuff, but it's awesome.
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Apr 19, 2014 17:05
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Former vegetarian update here: Had some King Oscars sauteed in its own olive oil with garlic, capers, herbs and lemon over pasta. Tasted amazing. SA, I thank you.
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Apr 19, 2014 20:41
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Lucy Heartfilia posted:finely cut a bunch of radish Lucy Heartfilia posted:julienne the radishes, small cubes for the cheese and the sardines can be rough chunks "julienne the radishes" yeah that's not the most finicky task ever invented. I have something between mandolined/julienned radishes. Whole thing is marinating now. Will post results or forget to post results in an hour.
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Apr 21, 2014 05:50
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ink sauce? have to try that ridiculous bullshit.
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Apr 21, 2014 06:15
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FaradayCage posted:"julienne the radishes" yeah that's not the most finicky task ever invented. I have something between mandolined/julienned radishes. It took a few bites to acclimate - but wow.  My reaction comes seconds after this.
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Apr 21, 2014 06:21
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its a bit unusual but i like it.
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Apr 21, 2014 08:25
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This thread made me want some canned sprats so much, I am going crazy here
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Apr 21, 2014 10:08
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If you want free sardines, go to south africa during the sardine run. You basically wade into the sea with a net or whatever and pull out bucket loads of little fishies. (http://www.sardinerun.com)
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Apr 21, 2014 12:35
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Garum is cool because the Romans loved it so much they made primitive factories to churn that msg filled stuff to meet demand I think.
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Apr 22, 2014 00:20
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Lawman 0 posted:Garum is cool because the Romans loved it so much they made primitive factories to churn that msg filled stuff to meet demand I think. You know how Huy Fong had a plant that had to stop making Sriracha sauce because the fumes were irritating an entire neighborhood? Romans had the same laws about garum manufacturing.
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Apr 22, 2014 01:00
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 (not pictured are the 45 tins of Seasons sardines I'm returning to Costco) The Riga Sprats are not as good as the Kieler sprats I've had, but they were only $0.99. The supermarket also had some "Old Riga" and "Riga Gold" sprats and I couldn't tell if these were different brands or different quality/types of sprats. The Alsharks are very good sardines: firm, not too fishy. I haven't tried the Eva or Sultans yet. These were all very inexpensive (nothing over $1.50), but they're all vegetable oil. I looked for olive oil sardines and those were all in the $2.00+ range. Hopefully I can return the Seasons sardines to Costco and find a batch from a different supplier. The ones I had before were amazing: the ones I'm returning have slightly different packaging and are much lower quality.
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Apr 22, 2014 01:09
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Big Beef City posted:You know how Huy Fong had a plant that had to stop making Sriracha sauce because the fumes were irritating an entire neighborhood? 
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Apr 22, 2014 01:49
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22 pages of sardine love is amazing
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Apr 22, 2014 09:17
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I have never had sardines, I thought they were supposed to be gross and stinky. I have written it down for my grocery shopping list. God bless this thread.
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Apr 22, 2014 10:39
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DiggityDoink posted:22 pages of sardine love is amazing Hypha posted:God bless this thread.
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Apr 22, 2014 22:14
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Just bought some cheapass sardines from Walgreens, slapped them on some bread with Cholula and shredded cheese, and threw it on a panini press. It was pretty good, and I'd recommend it.
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Apr 23, 2014 06:09
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tried the single layer brunswick sardines packed w/hot peppers. the fish had a dry, mealy texture despite being packed in oil and the peppers werent very spicy and really didnt lend much flavor at all. Overall pretty unpleasant, wont get em again unless as an ingredient in a recipe. 3/10
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Apr 23, 2014 19:45
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Haverchuck posted:tried the single layer brunswick sardines packed w/hot peppers. the fish had a dry, mealy texture despite being packed in oil and the peppers werent very spicy and really didnt lend much flavor at all. Overall pretty unpleasant, wont get em again unless as an ingredient in a recipe. 3/10 I had them once and was underwhelmed as well. The peppers are basically Mt. Olive pickled jalapenos, which are about as spicy as a taco bell sauce packet (any...they're all the same). In other news, just tried a can of Season brand in tomato sauce. Sardines are similar size to Brunswick, complete with noticeable spine texture. Similarities end there. These were considerably less fishy, more tasty, and the sauce was a notch better as well. No condiment necessary, though when I added a few squirts of Cholula toward the end it really hit maximum flavor potential. A bit north of $2/can though. The lid is awesome because it doesn't flick oil everywhere when you tear it off. Still, this is going to be my new go-to if I'm going to eat em sans crackers/recipe. 
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Apr 23, 2014 21:13
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You guys pay a shitload for sardines. I get them for like 60-79 cents a can at the Filipino supermarket.
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Apr 23, 2014 21:18
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Hobohemian posted:You guys pay a shitload for sardines. I get them for like 60-79 cents a can at the Filipino supermarket. what brand?/how are they?
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Apr 23, 2014 21:30
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FaradayCage posted:what brand?/how are they? There's a couple different kinds that go on sale in rotation in tomato and oil. I think one brand is called Mega. They're packaged differently though, in small stand up cans like the size of a campbell soup. They're alright, whenever I feel like sardines I crack one open and eat it with crackers. The place is called Seafood City if that helps at all. There's a lot of Filipinos in this area so there are a couple of them around. Edit: Found the flyer for this week. 3 for $2 of a brand called 555. They have fried ones too if that's your thing. http://www.seafoodcity.com/pdf/sfc-sanDiego.pdf Hobohemian fucked around with this message at 21:38 on Apr 23, 2014 |
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Apr 23, 2014 21:35
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Finnin posted:Sardines are horrible and taste way too nasty and fishy Try the morrocan sardines I posted, they're not fishy at all. I'm the same as you in regards to hating that taste.
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Apr 23, 2014 22:04
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 Those prices are insanely good. Fresh mackerel for .99/lb? I'm moving there.
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Apr 23, 2014 22:48
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FaradayCage posted:
They clean and cut all the fish for you too, completely free. Even the live ones.
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Apr 23, 2014 22:50
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I've been eating sardines for about three weeks now thanks to this thread. I've been buying cheap Beach Cliff cans, and the cat has been enjoying them along with me, including the ones that come in hot sauce. Best cat. My personal combination is generally triscuits + thinly sliced pepperjack cheese (enough for the flavor to be noticeable without overwhelming), large chunks of sardine, and then a large bead of sriracha. I generally prefer the sardines that come in hot sauce, but the others are fine too, except for Beach Cliff's mustard, which is disgusting. Even the cat wouldn't touch those. I need to pick up some avacado but keep forgetting.
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Apr 24, 2014 01:01
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Vernii posted:I've been eating sardines for about three weeks now thanks to this thread. I've been buying cheap Beach Cliff cans, and the cat has been enjoying them along with me, including the ones that come in hot sauce. IMO, for mustard - go Brunswick or go home. The dill is good, and the sauce cuts the typical Brunswick fishiness down to nil. Pepperjack sounds like a nice complement. I'll try that soon to up the calorie count to that of a proper meal.
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Apr 24, 2014 03:12
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I actually like Brunswick quite a bit, though the hot pepper dinis aren't hot at all, it is true. Also, they're like 80 cents a can.
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Apr 24, 2014 08:04
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I have to admit, I don't get the hot pepper or mustard sardines. If you want that stuff, wouldn't you just put it in yourself? And wouldn't the ingredients you picked beforehand be of better quality? Or is there a canned marination that occurs that I'm not aware of? Please, educate me on such dadly affairs.
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Apr 24, 2014 09:01
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