- City of Tampa
- May 6, 2007
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by zen death robot
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i don't like the texture of the bones/spines much but I've found that King Oscar sardines tend to be smaller and the bones are a lot less noticeable. For me the smaller the sardines are the more I tend to enjoy them I think. King Oscar in olive oil with jalapeno in the two-layer cans are just about the perfect sardine, on saltines or plain triscuits with green el yucateco
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Dec 20, 2015 22:52
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May 2, 2024 11:44
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- City of Tampa
- May 6, 2007
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by zen death robot
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also heinz malt vinegar is a pro-tier sardine condiment but I keep forgetting to buy it because Publix doesn't carry it for some reason
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Dec 20, 2015 22:54
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- City of Tampa
- May 6, 2007
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by zen death robot
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the jalepeno KOs are pretty much the only sardines that I eat now. either on saltines with extra hot sauce of some kind, or as a sandwich on seeded rye bread with baby spinach, clausen pickle slices and stone ground mustard. sometimes I add swiss or even some Duke's mayo if I want to get creative
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Dec 30, 2015 23:25
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- City of Tampa
- May 6, 2007
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by zen death robot
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if worms tasted like clams I'd eat them
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May 12, 2016 01:15
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Dec 20, 2015 22:52
