SARDINE SOUP ?
<RJ>
When I was a lad, my Mom made Sardine soup.
So far as I remember, it contained;
Sauteed onions, celery, potatoes, a tin of sardines ( 19 cents? )
and a dollop of sour cream.
It was a tasty, inexpensive pot of soup.
On a nostalgia trip, I wanted to try making it,
and so I Googled.... NO sardine soup !
but hundreds of recipes for; "Make your own cat food "
Anyone here eaten sardine soup ? recipe ?
Does anyone even eat canned sardines anymore ?
bulka
Never heard of this, but I love sardines. Not 19 cents anymore, but
still pretty cheap. You have the target taste memory - I think you
are the one to do some experimenting. Good luck. Let us know.
B
Lou Decruss
>
>When I was a lad, my Mom made Sardine soup.
There's no way my mom would have got us to eat it. Now I love them.
>So far as I remember, it contained;
>Sauteed onions, celery, potatoes, a tin of sardines ( 19 cents? )
>and a dollop of sour cream.
>It was a tasty, inexpensive pot of soup.
Sounds like you're on your way to a recipe.
>On a nostalgia trip, I wanted to try making it,
>and so I Googled.... NO sardine soup !
>but hundreds of recipes for; "Make your own cat food "
I dunno. I did it and found some.
>Anyone here eaten sardine soup ?
No. But I would.
>recipe ?
Wish I did.
>Does anyone even eat canned sardines anymore ?
Oh YES!
Here's a thought. I've got two oval shaped 15oz tins here packaged by
Goya. One is in tomato sauce and the other says it's in hot tomato
sauce. If you made tomato soup and added your listed items and one of
those tins I'll bet you'd have something pretty tasty. Or it might be
a flop, but I doubt it. I'll have a bowl with ya. I think Goya is
pretty well distributed.
Lou
Lou Decruss
wrote:
>On Sun, 13 Dec 2009 13:01:18 -0700, <RJ> wrote:
>
>> Does anyone even eat canned sardines anymore ?
>
>I buy canned mackerel when I want sardines. Costs about the same,
>tastes almost identical, and you get 5x more.
I'll have to try the mackerel sometimes. I love tinned fish and
smoked oysters even more. Many dinners have been crackers, cream
cheese, and a couple tins of whatever is in the pantry. YUM!
Lou
Stu
Thai-Style Tomato and Sardine Soup Recipe
Ingredients:
2 cans ofchicken broth (15 oz ea)
3 large shallots, chopped
3 kaffir lime leaves
OR
2 inch piece of lime peel
3 Thai chilis (or serranos), sliced open but left whole
2 stalks of lemongrass, tough outer leaves removed, and mashed
1/2 cup lime juice
1 tablespoon fish sauce
1/2 teaspoon white pepper
1 teaspoon palm sugar (Don't use white sugar. If you don't have palm sugar,
leave it out.)
2 cans sardines in tomato sauce
1 can (15 oz) diced/stewed tomatoes
1 cup shredded mint leaves (chiffonade)
Directions:
Put the broth, shallots, lime leaves or peel, lemongrass, peppers and sugar in
a saucepot and bring just to a boil. Cover and turn off the heat and go away
for a few minutes while it takes flavor - maybe 10-15.
Stir in the tomatoes, lime juice, fish sauce, bring up the heat to just simmer.
Stir in the sardines, careful not to break the pieces up too much.
Let heat through. Remove the kaffir lime leaves/peel and lemon grass before
serving, with a goodsized handful of mint to garnish. Stir the mint into the
hot soup so that it is semi-cooked.
Lemon grass is often used to flavor soup stocks in SE Asian cuisine, much like
in the west use bay leaf. It won't be edible this way, so pull it out before
serving. Use only the bottom 6-8 inches of the stalk (the bulb-y part), which
should mash or split open to release the flavor.
This soup is a great quick dinner, since most of the ingredients are cans you
can pull off the shelf - goes together in about 20 minutes. We like this on
Friday night.
This recipe for Thai-Style Tomato and Sardine Soup serves 4
Felice
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:vpk75gki9vqt.h...@40tude.net...
> On Sun, 13 Dec 2009 13:01:18 -0700, <RJ> wrote:
>
>
> tastes almost identical, and you get 5x more.
>
Soup? I dunno. But I'll give the mackerel a try. A favorite sandwich (right
up there with BLT) is canned sardines with sliced onion, a squeeze of lemon,
lettuce and mayo on any ole white bread.
Felice
zxcvbob
I buy sardines when I want canned tuna. Tuna is just mush and juice
these days (back in my day, you could make 2 generous sandwiches from
one small can of "chunk light" tuna.)
I haven't been brave enough to try mackerel yet, even though there is a
can of it in the pantry, laffing at me for buying it :-)
My favorite canned fish is kippers. Nice little fillets in just a
little bit of smokey broth.
Bob
Mr. Joseph Littleshoes Esq.
wrote:
> When I was a lad, my Mom made Sardine soup.
>
> So far as I remember, it contained;
> Sauteed onions, celery, potatoes, a tin of sardines ( 19 cents? )
> and a dollop of sour cream.
> It was a tasty, inexpensive pot of soup.
Im not sure about the sardines, in my case it might have been herrings
or even anchovy but there was a "Scandinavian" family i used to know
that served the dish you describe as a type of potato salad. I think
the onions were raw but i still make a version of it with either shell
fish or clams, occasionally i get some nice salt packed anchovy and use
that.
A fresh green herb was used copiously as a garnish, it might have been
fennel or dill i am not sure.
>
> On a nostalgia trip, I wanted to try making it,
> and so I Googled.... NO sardine soup !
> but hundreds of recipes for; "Make your own cat food "
>
> Anyone here eaten sardine soup ? recipe ?
>
> Does anyone even eat canned sardines anymore ?
I have never found a tin of them i cared for, most preserved or canned
fish i don't care for. I have had tinned crab made into a dish by other
cooks than myself that i thought was good but i have never been able to
get much use out of preserved fish.
Of course i'm spoiled, i live very near an abundance of fresh, in some
cases, still alive, sea food.
I will use an anchovy paste. And often put a dab of it in a pot of
mashed potatoes.
Which i discovered accidentally. I had made a pot of garlic mashed new
white potatoes, added the milk, butter and salt & pepper to the garlic i
had peeled & cooked with the potatoes the last 10 minutes of the
potatoes boiling and then mashed them all together and went to taste it
with a spoon i had been using to measure some anchovy paste with, i did
not notice the bit of anchovy still on the spoon and the taste with the
fully seasoned mashed potatoes was superb.
It took me a moment to reason it out, the taste was so wonderfully
different. But then i instinctually looked at the spoon and it still
had a bit of anchovy on it and the light bulb went on:)
For a dozen new potatoes and several cloves of garlic boiled together i
will, after mashing and seasoning the potatoes, add a level tsp. of
anchovy paste and mix well.
Im also rather partial to the use of salt or oil packed anchovy as a
steak seasoning. Not anchovy butter but rather, anchovy mashed and
seasoned with garlic, Worcestershire sauce, fine dice green onion, lemon
juice, freshly ground pepper, salt only if using oil packed anchovy and
a good flavorful oil if using salt pack anchovy let sit for 10 - 20
minutes and spread a layer over or under the steak.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Jean B.
>>> Anyone here eaten sardine soup ? recipe ?
>
> sardine curry; but I'll give it anyway.
>
> I can sardines; I spoon curry powder; half a handful of raisins.
> Combine, heat, eat.
> When we were poor and hungry students we ate rather a lot of that.
>
>>> Does anyone even eat canned sardines anymore ?
>
> (very good for you)
> I like the ones canned in oil, drained, cold on hot buttered toast.
>
> Janet
I haven't had sardines for the longest time. My mom used to mash
the drained sardines with some butter (a bit over a Tbsp) and some
lemon juice. It was okay but not spectacular.
--
Jean B.
Serene Vannoy
>>> Anyone here eaten sardine soup ? recipe ?
>
> sardine curry; but I'll give it anyway.
>
> I can sardines; I spoon curry powder; half a handful of raisins.
> Combine, heat, eat.
I have a friend who takes a can of Trader Joe's salmon, pours a can of
Trader Joe's curry sauce over that, heats it, and eats it. It sounds
FOUL to me, but he assures me it's delicious.
Serene
--
42 Magazine, celebrating life with meaning. Issue 2 is here!
http://42magazine.com
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory
Jean B.
> Janet Baraclough wrote:
>>>> Anyone here eaten sardine soup ? recipe ?
>>
>> If you think that's bad, you don't want my friend's recipe for
>> sardine curry; but I'll give it anyway.
>>
>> I can sardines; I spoon curry powder; half a handful of raisins.
>> Combine, heat, eat.
>
> I have a friend who takes a can of Trader Joe's salmon, pours a can of
> Trader Joe's curry sauce over that, heats it, and eats it. It sounds
> FOUL to me, but he assures me it's delicious.
>
> Serene
>
more than one type of curry. I tried it once, and it was okay.
--
Jean B.
K
You might look for a Portuguese recipe site - they do a lot with sardines.
Grilled sardines are a specialty, and you can watch the process on you-tube.
Sardines are also popular on the southwest coast of Mexico, but I don't
recall seeing a sardine soup.
You might try to find a recipe for Manhattan clam chowder that sounds good
to you, and substitute sardines for the clams.
Keith
WTF
-->
-->
--><RJ> wrote:
-->> When I was a lad, my Mom made Sardine soup.
-->>
-->> So far as I remember, it contained;
-->> Sauteed onions, celery, potatoes, a tin of sardines ( 19 cents? )
-->> and a dollop of sour cream.
-->> It was a tasty, inexpensive pot of soup.
-->>
-->> On a nostalgia trip, I wanted to try making it,
-->> and so I Googled.... NO sardine soup !
-->> but hundreds of recipes for; "Make your own cat food "
-->>
-->> Anyone here eaten sardine soup ? recipe ?
-->>
-->> Does anyone even eat canned sardines anymore ?
-->
-->You might look for a Portuguese recipe site - they do a lot with sardines.
-->Grilled sardines are a specialty, and you can watch the process on you-tube.
-->Sardines are also popular on the southwest coast of Mexico, but I don't
-->recall seeing a sardine soup.
-->
-->You might try to find a recipe for Manhattan clam chowder that sounds good
-->to you, and substitute sardines for the clams.
-->
-->Keith
-->
If you look at the posts, someone has posted the soup recipe already.
K
That is ONE soup recipe, and not everyone likes their food spiced up to Thai
levels.
brooklyn1
>On Sun, 13 Dec 2009 13:01:18 -0700, <RJ> wrote:
>
>> Does anyone even eat canned sardines anymore ?
>
>I buy canned mackerel when I want sardines. Costs about the same,
>tastes almost identical, and you get 5x more.
>
>
You cheapo TIAD lying SE texas bastard... sardines and mackerel taste
nothing alike... that's like saying canned tuna tastes like canned
salmon.
brooklyn1
>
>Never heard of this, but I love sardines. Not 19 cents anymore, but
>still pretty cheap.
>
Arri London
No no no no! No mayo and not white bread LOL. Decent rye bread please
:) Lettuce is tolerable however in a pinch.
When I were a young'un, sardine sandwiches on rye bread, with onion,
were a frequent Sunday night meal, served with strong tea. Still do it
from time to time.
Felice
"Arri London" <bio...@ic.ac.uk> wrote in message
news:4B259BCE...@ic.ac.uk...
Oh, but sardines are delicate little guys who need a soft, comfortable white
bread and the soothing touch of mayo!
Felice
Omelet
"<RJ>" <bara...@gmail.com> wrote:
> Anyone here eaten sardine soup ? recipe ?
No. Sounds gross.
>
> Does anyone even eat canned sardines anymore ?
Yes. Usually on crackers (or lettuce leaves for low carb) with a little
mayo and mustard...
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Gregory Morrow
> On Sun, 13 Dec 2009 20:06:48 -0500, brooklyn1 wrote:
>
>> On Sun, 13 Dec 2009 14:05:27 -0600, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>> On Sun, 13 Dec 2009 13:01:18 -0700, <RJ> wrote:
>>>
>>>> Does anyone even eat canned sardines anymore ?
>>>
>>> I buy canned mackerel when I want sardines. Costs about the same,
>>> tastes almost identical, and you get 5x more.
>>
>> You cheapo TIAD lying SE texas bastard... sardines and mackerel taste
>> nothing alike...
>
> You known damn well your opinion means nothing to anybody. SO why
> bother?
Yeah, Steve, and it's not so hard to believe yer sardine vs. mackerel
"comparison" is a troll, either...
<chortle>
--
Best
Greg
brooklyn1
>"Arri London" wrote:
>> Felice wrote:
>>> "CheapoTIADSqwertz" wrote:
>>> > <RJ> wrote:
>>> >
>>> >> Does anyone even eat canned sardines anymore ?
>>> >
>>> > I buy canned mackerel when I want sardines. Costs about the same,
>>> > tastes almost identical, and you get 5x more.
>>> >
>>>
>>> (right up there with BLT) is canned sardines with sliced onion, a squeeze
>>> of lemon, lettuce and mayo on any ole white bread.
>>>
>>> Felice
>
>> No no no no! No mayo and not white bread LOL. Decent rye bread please
>> :) Lettuce is tolerable however in a pinch.
>>
>> When I were a young'un, sardine sandwiches on rye bread, with onion,
>> were a frequent Sunday night meal, served with strong tea. Still do it
>> from time to time.
>
>Oh, but sardines are delicate little guys who need a soft, comfortable white
>bread and the soothing touch of mayo!
>
>Felice
>
Tiny brisling sardines on buttered Russian black bread/corn bread...
maybe a few paper thin slices dilled cucumber salad.
Tea... or vodka w/dessert; poppy seed bobka.
http://gorgeoustown.typepad.com/lex_culinaria/2005/11/the_lesser_babk.html
brooklyn1
> "<RJ>" <bara...@gmail.com> wrote:
>
>> Anyone here eaten sardine soup ? recipe ?
>
>No. Sounds gross.
That's because you have the taste buds of a juvenile's rectum... and
ground turkey isn't gross... have you advanced to Gerber's Juniors
yet?
I've never had soup made with canned sardines but I've had tinned
sardines over boiled potatoes smashed with plain yogurt or sour cream.
I'd bet there are Scandinavian versions, probably made with
fresh/dried sardines... guessing in a creamy potato soup... would
probably work with the smokiness of tinned sardines too, garnished
with a dill sprig and a nice dollop of salmon roe caviar on a sliced
hard cooked egg raft.
I bet a sardine a la king would be delicious in a pot pie... A la King
Oscar!
blake murphy
how do you usually eat your kippers? i have a can on the shelf.
your pal,
blake
Lou Decruss
<blakepm...@verizon.net> wrote:
>
>how do you usually eat your kippers? i have a can on the shelf.
Cream cheese and crackers over here.
Lou
Stu
-->On Mon, 14 Dec 2009 12:32:02 -0500, blake murphy
--><blakepm...@verizon.net> wrote:
-->
-->>
-->>how do you usually eat your kippers? i have a can on the shelf.
-->
-->Cream cheese and crackers over here.
-->
-->Lou
How about that, I've a can of kippers as well, large bag of stone ground
crackers and a litre of cream cheese ;) Yummm
zxcvbob
With brown rice and sometimes hot peppers or pickled ginger. Or just
rolled up in a piece of bread to make a sandwich.
Sardines make a pretty good fried rice, but a whole can is too much.
(This thread makes me want to try dumping a can of sardines or kippers
into a small pot of potato soup to make an ersatz chowder.)
Bob
brooklyn1
The brits dump a couple soft/runny eggs over kippers right from the
tin, but they can't cook.
Omelet: drain (some rinse gently to remove more saltiness), fry in
butter breaking up slightly, pour 3-4 beaten eggs over, cook gently
until just set. Some add fried potatoes, onions, peppers, etc... good
wrapped in a flour tortilla, w/side of refried beans. Use some
imagination... there are no rulz.
http://www.erench.com/RECIPES/FAVORITE/BREAK/KIPPER/index.htm
Ophelia
> On Mon, 14 Dec 2009 12:32:02 -0500, blake murphy
> <blakepm...@verizon.net> wrote:
>
>> On Sun, 13 Dec 2009 15:46:04 -0600, zxcvbob wrote:
>>
>>> On 12/13/2009 3:08 PM, Felice wrote:
>>>>
>>>> Soup? I dunno. But I'll give the mackerel a try. A favorite
>>>> sandwich (right up there with BLT) is canned sardines with sliced
>>>> onion, a squeeze of lemon, lettuce and mayo on any ole white bread.
>>>>
>>>> Felice
>>>>
>>>>
>>>
>>> I buy sardines when I want canned tuna. Tuna is just mush and juice
>>> these days (back in my day, you could make 2 generous sandwiches
>>> from one small can of "chunk light" tuna.)
>>>
>>> I haven't been brave enough to try mackerel yet, even though there
>>> is a can of it in the pantry, laffing at me for buying it :-)
>>>
>>> My favorite canned fish is kippers. Nice little fillets in just a
>>> little bit of smokey broth.
>>>
>>> Bob
>>
>> how do you usually eat your kippers? i have a can on the shelf.
>>
> The brits dump a couple soft/runny eggs over kippers right from the
> tin, but they can't cook.
LOL you are so afraid of us that you can't stop thinking about us eh
Sheldumb?? :))
I have never seen anyone cook the way you describe:))
Omelet
brooklyn1 <grave...@verizon.net> wrote:
> Omelet wrote:
> > "<RJ>" <bara...@gmail.com> wrote:
> >
> >> Anyone here eaten sardine soup ? recipe ?
> >
> >No. Sounds gross.
>
> That's because you have the taste buds of a juvenile's rectum... and
> ground turkey isn't gross... have you advanced to Gerber's Juniors
> yet?
But you like SPAM!!!
Doug Freyburger
> "Sqwertz" <swe...@cluemail.compost> wrote:
>
>> I buy canned mackerel when I want sardines. Costs about the same,
>> tastes almost identical, and you get 5x more.
>
> up there with BLT) is canned sardines with sliced onion, a squeeze of lemon,
> lettuce and mayo on any ole white bread.
As a kid when we did something extra good my Dad would make us
sandwiches or rye toast, sardines, butter and onion. I've liked
sardines ever since.
Now my more common equivalent is anchovies on a pizza.
I first saw mackerel used as cat food, but it smelled like sardines so I
tried it. I found it a lot drier than sardines. I don't know if that
means less oily or what but I end up thinking of mackerel as more
intense than sardines.
There's a spectrum something like this -
Tuna salad of tuna and mayo plus extras like pickles or onion.
Salmon salad of canned salmon and mayo plus extras ...
Herring salad of kippered herring and mixed mayo and sour cream plus
extras. I find the kippered herring somehow drier than salmon and
that's why there's sour cream mixed in. In the case of kipper herring
it's probably the salt.
Sardine salad of canned sardines and mixed mayo and source cream plus
extras. It's intense enough that I don't make this every year but it's
delicious in some sort of way that cloys quickly so one can of sardines
makes plenty.
Mackerel salad of canned mackerel and sourc cream plus diced fresh
herbs. It has the same intensity problem as sardines so the fact that
it comes in cans much larger than sardines does not help.
I speculate that mackerel would be good in any soup made for sardines,
though.
bulka
> When I was a lad, my Mom made Sardine soup.
>
>
>
>
As a grad student, years ago, trying to live on a tiny TA stipend and
still have enough for beer, a very common dinner was sardines on
saltines, with a splash of hot sauce. On a good day, some cream
cheese. I still like this.
So, soup - got some fish, got some misc. homemade broth. Following
more the hints here than the rx, got some potatoes boiling and
tomatoes at the ready. My housemate is scaired, so it will be a small
batch. Report pending tomorrow if we survive.
B
Arri London
Never never never ROTFL! White bread and mayonnaise will never touch any
sardine destined for my consumption.
My Filipina colleagues used to make some strange salad out of sardines,
green chiles and a few other items. Weird but edible.
Becca
> Felice wrote:
>
>> bread and the soothing touch of mayo!
>>
>> Felice
>>
>
> Never never never ROTFL! White bread and mayonnaise will never touch any
> sardine destined for my consumption.
>
> My Filipina colleagues used to make some strange salad out of sardines,
> green chiles and a few other items. Weird but edible.
>
When I was growing up I would eat sardines on crackers, sprinkled with a
little hot sauce. I also ate potted meat on crackers. I ate anything
when I was a kid. lol
Becca
Ophelia
"Becca" <be...@hal-pc.org> wrote in message
news:7oq01kF...@mid.individual.net...
> When I was growing up I would eat sardines on crackers, sprinkled with a
> little hot sauce. I also ate potted meat on crackers. I ate anything
> when I was a kid. lol
We ate what we were given:)
Becca
Same here, Ms. O. :-) I would not have dreamed to complain, not that
it would have helped. lol
Becca
Ophelia
Indeed! I can imagine the look my mother would have given me had I
complained!!!!!
I didn't have that much courage:)
Omelet
maxine in ri
> When I was a lad, my Mom made Sardine soup.
>
> So far as I remember, it contained;
> Sauteed onions, celery, potatoes, a tin of sardines ( 19 cents? )
> and a dollop of sour cream.
> It was a tasty, inexpensive pot of soup.
>
> On a nostalgia trip, I wanted to try making it,
> and so I Googled.... NO sardine soup !
> but hundreds of recipes for; "Make your own cat food "
>
> Anyone here eaten sardine soup ? recipe ?
>
DH likes the 15 oz cans with the tomato sauce. He adds mayo and
mashes it up for a sandwich filling. I used to eat them, until I got
pregnant, when they made me gag. Never got back to them, but he still
likes them.
I guess you can throw anything in a soup. <G>
maxine in ri
maxine in ri
> On Sun, 13 Dec 2009 13:01:18 -0700, "<RJ>" <baran...@gmail.com> wrote:
>
> >When I was a lad, my Mom made Sardine soup.
>
>
> >So far as I remember, it contained;
> >Sauteed onions, celery, potatoes, a tin of sardines ( 19 cents? )
> >and a dollop of sour cream.
> >It was a tasty, inexpensive pot of soup.
>
>
> >On a nostalgia trip, I wanted to try making it,
> >and so I Googled.... NO sardine soup !
> >but hundreds of recipes for; "Make your own cat food "
>
>
> >Anyone here eaten sardine soup ?
>
>
> >recipe ?
>
> Wish I did.
>
> >Does anyone even eat canned sardines anymore ?
>
>
> Here's a thought. I've got two oval shaped 15oz tins here packaged by
> Goya. One is in tomato sauce and the other says it's in hot tomato
> sauce. If you made tomato soup and added your listed items and one of
> those tins I'll bet you'd have something pretty tasty. Or it might be
> a flop, but I doubt it. I'll have a bowl with ya. I think Goya is
> pretty well distributed.
>
> Lou
We get Goya, Prince Albert, and a couple of Portuguese brands I don't
recall the name of. I'll buy whichever is going for $1 that week.
maxine in ri
maxine in ri
> Janet Baraclough wrote:
> >>> Anyone here eaten sardine soup ? recipe ?
>
> > If you think that's bad, you don't want my friend's recipe for
> > sardine curry; but I'll give it anyway.
>
> > I can sardines; I spoon curry powder; half a handful of raisins.
> > Combine, heat, eat.
>
> I have a friend who takes a can of Trader Joe's salmon, pours a can of
> Trader Joe's curry sauce over that, heats it, and eats it. It sounds
> FOUL to me, but he assures me it's delicious.
>
Sauces can take care of a multitude of strange flavors.
maxine in ri
zxcvbob
> We get Goya, Prince Albert, and a couple of Portuguese brands I don't
> recall the name of. I'll buy whichever is going for $1 that week.
>
> maxine in ri
Prince Albert in a can?
Becca
> Becca wrote:
>
>> Ophelia wrote:
>>
>>> We ate what we were given:)
>>>
>> Same here, Ms. O. :-) I would not have dreamed to complain, not
>> that it would have helped. lol
>>
>
> Indeed! I can imagine the look my mother would have given me had I
> complained!!!!!
>
> I didn't have that much courage:)
It would have taken a lot of courage to complain to my mother. You can
tell I didn't, since I still have all my teeth. <big grin>
Becca
bulka
>
> So, soup - got some fish, got some misc. homemade broth. Following
> more the hints here than the rx, got some potatoes boiling and
> tomatoes at the ready. My housemate is scaired, so it will be a small
> batch. Report pending tomorrow if we survive.
>
> B
OK. I willing to try it again, from a different tack. But this first
time - the broth/stock/soup base de jour; diced, boiled potatoes;
canned tomato product; the usual trinity. Wand blender. Waiting for
the Sardines in Hot Tomato Sauce, before adjusting seasoning.
So - it's ugly, but palatable. I can eat anyting with enough hot
sauce. Looks like nursing home chow. Not a keeper at this point.
I still like the idea. I'll try it again with no potato, no blender.
Clear stock, maybe some spinach. In some manifestation of this there
will be bacon.
B
zxcvbob
I've made this a few times; never following the recipe the same way
each time. It should work using canned sardines and a fish bouillon
cube (with or without the clam juice):
Saute an onion, a jalape�o or two, and a little celery (all chopped)
in a tablespoon of bacon grease or ham fat. Then add some chicken
or fish broth, a 14 ounce can of tomatoes, and a couple of bay
leaves. Simmer until the vegetable are soft and you can smell the
bay leaf. Add a bottle of clam juice, some thyme, cayenne pepper,
and a few diced waxy potatoes. When the potatoes are done, add 3 or
4 whitefish fillets and a pinch of marjoram, and cook until the fish
is flaky. Adjust seasoning with salt and freshly ground black
pepper. Add a pinch of sugar if the tomatoes were too tart and the
onions not sweet enough.
Bob
Manda Ruby
> Janet Baraclough wrote:
> >>> Anyone here eaten sardine soup ? recipe ?
>
> > If you think that's bad, you don't want my friend's recipe for
> > sardine curry; but I'll give it anyway.
>
> > I can sardines; I spoon curry powder; half a handful of raisins.
> > Combine, heat, eat.
>
> I have a friend who takes a can of Trader Joe's salmon, pours a can of
> Trader Joe's curry sauce over that, heats it, and eats it. It sounds
> FOUL to me, but he assures me it's delicious.
He made fish curry, the easy way. TJ's food are quality stuff and so,
he probbaly enjoyed it.
>
> Serene
>
> --
> 42 Magazine, celebrating life with meaning. Issue 2 is here!http://42magazine.com
>
> "I tend to come down on the side of autonomy. Once people are grown up,
> I believe they have the right to go to hell in the handbasket of their
> choosing." -- Pat Kight, on alt.polyamory
Manda Ruby
> Felice wrote:
>
> > "Arri London" <biot...@ic.ac.uk> wrote in message
Salad? There are two ways we make using the sardines in the can that
comes from Thailand. (I make this point b/c I read here that some
srardine cans actually contian Pollack).
(1) Heat some oil, fry sliced onions with shilli and tumeric powder
till the smell of the chilii is gone. Then add the sardines and cook.
Eat with rice.
(2) Mix thinly sliced onion (washed the slices), cut green chilli, and
sardines. Eat with rice.
Of course, there were other dishes too but sardoen was special b/c
those were not too frequent moments in growing up years as those cans
were brought by my oldest brother when he comes back from his business
trips to Thailand. Back then, not available in the supermarket like
nowadays.
>- Hide quoted text -
>
> - Show quoted text -
ffu
-->Becca wrote:
-->> Ophelia wrote:
-->>> "Becca" <be...@hal-pc.org> wrote in message
-->>> news:7oq01kF...@mid.individual.net...
-->>>
-->>>> When I was growing up I would eat sardines on crackers, sprinkled
-->>>> with a little hot sauce. I also ate potted meat on crackers. I
-->>>> ate anything when I was a kid. lol
-->>>>
-->>>
-->>> We ate what we were given:)
-->>
-->> Same here, Ms. O. :-) I would not have dreamed to complain, not
-->> that it would have helped. lol
-->
-->Indeed! I can imagine the look my mother would have given me had I
-->complained!!!!!
-->
-->I didn't have that much courage:)
-->
-->
Good God you poor things, I was brought up in a hunters home, lots of venison,
all kinds of fish, prairie chicken (grouse for you southerners), rabbit, and we
had a huge garden out back. It seemed the only way dad could feed four boys.
Ophelia
Ophelia
"ffu" <s...@foodforu.ca> wrote in message
news:vlpgi5t7rinn9tas7...@4ax.com...
Oh nooo, you misunderstand:) We had good but plain food, We ate what was
on our plates and no argument!
bulka
>
As long as we are drifting . . .
This probably wouldn't work with canned fish, but the most simple soup
I've ever made was just water, salmon, spinach. No salt, no garlic,
nothing. Got it from the Frug, who said it came from pacific NW
aboriginals, or indians or whatever the PC term is. He specified
fiddleheads as the green, but I've never seen them in the midwest.
Suggested spinach as a substitute and it worked fine for me. Very
light, not hearty winter fare.
B
cybercat
"Ophelia" <oph...@elsinore.me.uk> wrote in message
news:7orq5dF...@mid.individual.net...
ffu
-->
-->"ffu" <s...@foodforu.ca> wrote in message
-->news:vlpgi5t7rinn9tas7...@4ax.com...
-->> On Tue, 15 Dec 2009 21:04:04 -0000, "Ophelia" <oph...@elsinore.me.uk>
-->> wrote:
-->>
-->> -->Becca wrote:
-->> -->> Ophelia wrote:
-->> -->>> "Becca" <be...@hal-pc.org> wrote in message
-->> -->>> news:7oq01kF...@mid.individual.net...
-->> -->>>
-->> -->>>> When I was growing up I would eat sardines on crackers, sprinkled
-->> -->>>> with a little hot sauce. I also ate potted meat on crackers. I
-->> -->>>> ate anything when I was a kid. lol
-->> -->>>>
-->> -->>>
-->> -->>> We ate what we were given:)
-->> -->>
-->> -->> Same here, Ms. O. :-) I would not have dreamed to complain, not
-->> -->> that it would have helped. lol
-->> -->
-->> -->Indeed! I can imagine the look my mother would have given me had I
-->> -->complained!!!!!
-->> -->
-->> -->I didn't have that much courage:)
-->> -->
-->> -->
-->>
-->> Good God you poor things, I was brought up in a hunters home, lots of
-->> venison,
-->> all kinds of fish, prairie chicken (grouse for you southerners), rabbit,
-->> and we
-->> had a huge garden out back. It seemed the only way dad could feed four
-->> boys.
-->
-->Oh nooo, you misunderstand:) We had good but plain food, We ate what was
-->on our plates and no argument!
-->
-->
Of course or get smacked. But sardines, crackers, what kind of food is that?
--Bryan
> On Sun, 13 Dec 2009 13:01:18 -0700, <RJ> wrote:
> > Does anyone even eat canned sardines anymore ?
>
> I buy canned mackerel when I want sardines. Costs about the same,
> tastes almost identical, and you get 5x more.
You are correct on points one and three, but it doesn't taste the
same. Plus the mackerel has a bad texture. I used to feed it to a
cat.
>
> -sw
--Bryan
ffu
-->
-->"Ophelia" <oph...@elsinore.me.uk> wrote in message
-->news:7orq5dF...@mid.individual.net...
-->>
-->> "ffu" <s...@foodforu.ca> wrote in message
-->> news:vlpgi5t7rinn9tas7...@4ax.com...
-->>> On Tue, 15 Dec 2009 21:04:04 -0000, "Ophelia" <oph...@elsinore.me.uk>
-->>> wrote:
-->>>
-->>> -->Becca wrote:
-->>> -->> Ophelia wrote:
-->>> -->>> "Becca" <be...@hal-pc.org> wrote in message
-->>> -->>> news:7oq01kF...@mid.individual.net...
-->>> -->>>
-->>> -->>>> When I was growing up I would eat sardines on crackers, sprinkled
-->>> -->>>> with a little hot sauce. I also ate potted meat on crackers. I
-->>> -->>>> ate anything when I was a kid. lol
-->>> -->>>>
-->>> -->>>
-->>> -->>> We ate what we were given:)
-->>> -->>
-->>> -->> Same here, Ms. O. :-) I would not have dreamed to complain, not
-->>> -->> that it would have helped. lol
-->>> -->
-->>> -->Indeed! I can imagine the look my mother would have given me had I
-->>> -->complained!!!!!
-->>> -->
-->>> -->I didn't have that much courage:)
-->>> -->
-->>> -->
-->>>
-->>> Good God you poor things, I was brought up in a hunters home, lots of
-->>> venison,
-->>> all kinds of fish, prairie chicken (grouse for you southerners), rabbit,
-->>> and we
-->>> had a huge garden out back. It seemed the only way dad could feed four
-->>> boys.
-->>
-->> Oh nooo, you misunderstand:) We had good but plain food, We ate what
-->> was on our plates and no argument!
-->>
-->Mr. Pid misunderstands a lot. All that game sounds really disgusting to me.
-->
You'll find that no one gives a shit what you think
--Bryan
> Arri London wrote:
> > Felice wrote:
>
> >> Oh, but sardines are delicate little guys who need a soft, comfortable white
> >> bread and the soothing touch of mayo!
>
> >> Felice
>
> > Never never never ROTFL! White bread and mayonnaise will never touch any
> > sardine destined for my consumption.
AGREED!
>
> > My Filipina colleagues used to make some strange salad out of sardines,
> > green chiles and a few other items. Weird but edible.
>
> When I was growing up I would eat sardines on crackers, sprinkled with a
> little hot sauce. I also ate potted meat on crackers. I ate anything
> when I was a kid. lol
--Bryan
Becca
>> When I was growing up I would eat sardines on crackers, sprinkled with a
>> little hot sauce. I also ate potted meat on crackers. I ate anything
>> when I was a kid. lol
>>
>
> http://www.amazon.com/Sardine-Diet-Keri-Glassman/dp/1599714566/ref=sr_1_2?ie=UTF8&qid=1260977599&sr=8-2-fkmr2
>
>> Becca
>>
>
> --Bryan
>
Amazon allows you to read the introduction to the book, about 15 pages.
I also read the index. This sure is a nice way to peruse books, at least
from a distance.
Becca
Ophelia
Arri London
Manda Ruby wrote:
>
> On Dec 14, 5:35 pm, Arri London <biot...@ic.ac.uk> wrote:
<snip>
> >
> > Never never never ROTFL! White bread and mayonnaise will never touch any
> > sardine destined for my consumption.
> >
> > My Filipina colleagues used to make some strange salad out of sardines,
> > green chiles and a few other items. Weird but edible.
>
> Salad? There are two ways we make using the sardines in the can that
> comes from Thailand. (I make this point b/c I read here that some
> srardine cans actually contian Pollack).
>
> (1) Heat some oil, fry sliced onions with shilli and tumeric powder
> till the smell of the chilii is gone. Then add the sardines and cook.
> Eat with rice.
That sounds good. We like curried fish.
> (2) Mix thinly sliced onion (washed the slices), cut green chilli, and
> sardines. Eat with rice.
That sounds similar to what the Filipinas made. There were other
ingredients but just can't recall them.
>
> Of course, there were other dishes too but sardoen was special b/c
> those were not too frequent moments in growing up years as those cans
> were brought by my oldest brother when he comes back from his business
> trips to Thailand. Back then, not available in the supermarket like
> nowadays.
>
Where and when I grew up, tinned sardines were cheap and plentiful. Now
they are pricier.
Manda Ruby
> Manda Ruby wrote:
>
> > On Dec 14, 5:35 pm, Arri London <biot...@ic.ac.uk> wrote:
>
> <snip>
>
>
>
> > > Never never never ROTFL! White bread and mayonnaise will never touch any
> > > sardine destined for my consumption.
>
> > > My Filipina colleagues used to make some strange salad out of sardines,
> > > green chiles and a few other items. Weird but edible.
>
> > Salad? There are two ways we make using the sardines in the can that
> > comes from Thailand. (I make this point b/c I read here that some
> > srardine cans actually contian Pollack).
>
> > (1) Heat some oil, fry sliced onions with shilli and tumeric powder
> > till the smell of the chilii is gone. Then add the sardines and cook.
> > Eat with rice.
>
> That sounds good. We like curried fish.
>
> > (2) Mix thinly sliced onion (washed the slices), cut green chilli, and
> > sardines. Eat with rice.
>
> That sounds similar to what the Filipinas made. There were other
> ingredients but just can't recall them.
Oh, I remember one more ingredient: Squeezed lime juice. And may be
salt too. In the currey, my family put tomatoes too, probably before
adding the sradines.
> > Of course, there were other dishes too but sardoen was special b/c
> > those were not too frequent moments in growing up years as those cans
> > were brought by my oldest brother when he comes back from his business
> > trips to Thailand. Back then, not available in the supermarket like
> > nowadays.
>
> Where and when I grew up, tinned sardines were cheap and plentiful. Now
> they are pricier.
Yah those tinned sardines are not cheap. I was wonderign thwther those
might be the kidn of satdines we ate, not the canned one that is a
different fish inside.
pavane
"ffu" <s...@foodforu.ca> wrote in message news:b4vhi5t9ljt7vj1np...@4ax.com...
Actually we all do, excepting the yokels who say that no one cares
what someone else says. They define themselves as ignorant jerks,
Sheldon-savants, who use the Usenet to spout crap that they can't in
their normal society. Yes, we care what she thinks...you, on the other
hand, can go into the outhouse and vanish. Just follow the attractive
aroma, pretend it's your holiday food for this year.
pavane
--Bryan
While cleaning out our new house we found some of those sardine can
"keys." Remember those?
--Bryan
brooklyn1
>> Manda Ruby wrote:
>>
>> > On Dec 14, 5:35 pm, Arri London <biot...@ic.ac.uk> wrote:
>>
>> > > Never never never ROTFL! White bread and mayonnaise will never touch any
>> > > sardine destined for my consumption.
>>
>> > > My Filipina colleagues used to make some strange salad out of sardines,
>> > > green chiles and a few other items. Weird but edible.
>>
>> > Salad? There are two ways we make using the sardines in the can that
>> > srardine cans actually contian Pollack).
>>
>> > till the smell of the chilii is gone. Then add the sardines and cook.
>> > Eat with rice.
>>
>> That sounds good. We like curried fish.
>>
>> > (2) Mix thinly sliced onion (washed the slices), cut green chilli, and
>>
>> That sounds similar to what the Filipinas made. There were other
>> ingredients but just can't recall them.
>
>Oh, I remember one more ingredient: Squeezed lime juice. And may be
>salt too. In the currey, my family put tomatoes too, probably before
>adding the sradines.
>
>
>> > Of course, there were other dishes too but sardoen was special b/c
>> > those were not too frequent moments in growing up years as those cans
>> > were brought by my oldest brother when he comes back from his business
>> > nowadays.
>>
>> Where and when I grew up, tinned sardines were cheap and plentiful. Now
>> they are pricier.
>
>
Nowadays everything is pricier.. it's all relative... there have
always been many different fish products called "sardine" when in fact
there is no such fish as the "sardine". The pricing for sardines is
primarily based on the particular process used for each and
ingredients added... those with highly seasoned sauces, tomato,
mustard, etc. (and even packed in water) are much less expensive than
those in sild oil or olive oil. Also the smaller the fish the more
expensive, they're packed by hand (the more fish per can the more
labor). The type in those large oval tins used to be called "Tomato
Herring" but since over time they ceased being actual herring and can
be any kind of small fish the US no longer permitted them to be
labeled as herring so they are now called sardines, a fish that
doesn't exist. Those large oval tins of fish in tomato sauce are now
quite inexpensive and not nearly the quality of when they were
herring. Most folks fillet those larger fish in the oval tin and
fix them like tuna salad, with mayo etc.... but they throw away the
most nutritious parts.
How one prepares sardines depends on which ones, the small tins can be
priced from four tins for a buck to $3 per. The inexpensive sardines
aren't much different from cat food, they need all the doctoring they
can get... the more costly sardines are intended to be eaten *whole*
and as plainly as possible, atop a high quality buttered bread is
about all that's necessary. The skinless/boneless sardines are costly
but I really don't like them, they're pretty much tasteless and have
an off putting dry texture... intended for the squeamish who can't
abide eating whole fish, guts and all (the innards, bone, and skin
contain much of the more nutritious components). I can see preparing
the cheapo sardines with mayo (those already in a highly flavored
sauce) but never the good stuff... I typically buy the tiny King Oscar
or Crown Prince brislings in olive/sild and relish them directly from
the tin after draining the oil onto good sour dough corn bread or
russian black.
sardine [sahr-DEEN]
A generic term applied broadly to any of various small, soft-boned,
saltwater fish such as SPRAT and young PILCHARD and HERRING. These
tiny fish are iridescent and silvery and swim in huge schools, usually
near the water's surface. Fresh sardines are available on a limited
basis during the summer months, usually only along the coast where
they're caught. In general, their fatty flesh is best when grilled,
broiled or fried. In the United States, sardines are more commonly
found salted, smoked or canned, either in oil, tomato sauce or mustard
sauce. Some are packed as is, while others are skinned, boned and sold
as fillets. The name is thought to have come from the young pilchards
caught off the coast of Sardinia, which were one of the first fish
packed in oil.
�ｿｽ Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---
ffu
wrote:
-->
-->"ffu" <s...@foodforu.ca> wrote in message
news:b4vhi5t9ljt7vj1np...@4ax.com...
-->| On Wed, 16 Dec 2009 07:45:55 -0500, "cybercat" <cyber...@yahoo.com>
wrote:
-->| -->Mr. Pid misunderstands a lot. All that game sounds really disgusting to
-->-->|me.
-->|
-->| You'll find that no one gives a shit what you think
-->
-->Actually we all do, excepting the yokels who say that no one cares
-->what someone else says. They define themselves as ignorant jerks,
-->Sheldon-savants, who use the Usenet to spout crap that they can't in
-->their normal society. Yes, we care what she thinks...you, on the other
-->hand, can go into the outhouse and vanish. Just follow the attractive
-->aroma, pretend it's your holiday food for this year.
-->
-->pavane
-->
The same texture and flavor as you prepare daily peut-�tre?
Arri London
--Bryan wrote:
>
> On Dec 16, 10:09 pm, Manda Ruby <manda.r...@gmail.com> wrote:
> > On Dec 16, 4:18 pm, Arri London <biot...@ic.ac.uk> wrote:
> >
<snip>
> > > Where and when I grew up, tinned sardines were cheap and plentiful. Now
> > > they are pricier.
> >
> > Yah those tinned sardines are not cheap. I was wonderign thwther those
> > might be the kidn of satdines we ate, not the canned one that is a
> > different fish inside.
>
> While cleaning out our new house we found some of those sardine can
> "keys." Remember those?
>
> --Bryan
LOL we still have some in the dreaded Bottom Drawer.
Arri London
Manda Ruby wrote:
>
> On Dec 16, 4:18 pm, Arri London <biot...@ic.ac.uk> wrote:
> > Manda Ruby wrote:
> >
> > > On Dec 14, 5:35 pm, Arri London <biot...@ic.ac.uk> wrote:
> >
> > <snip>
> >
> >
> >
><snip>
> > > (2) Mix thinly sliced onion (washed the slices), cut green chilli, and
> > > sardines. Eat with rice.
> >
> > That sounds similar to what the Filipinas made. There were other
> > ingredients but just can't recall them.
>
> Oh, I remember one more ingredient: Squeezed lime juice. And may be
> salt too. In the currey, my family put tomatoes too, probably before
> adding the sradines.
That sounds good too :)
>
> > > Of course, there were other dishes too but sardoen was special b/c
> > > those were not too frequent moments in growing up years as those cans
> > > were brought by my oldest brother when he comes back from his business
> > > trips to Thailand. Back then, not available in the supermarket like
> > > nowadays.
> >
> > Where and when I grew up, tinned sardines were cheap and plentiful. Now
> > they are pricier.
>
> Yah those tinned sardines are not cheap. I was wonderign thwther those
> might be the kidn of satdines we ate, not the canned one that is a
> different fish inside.
Hard to say. There are a lot of different sorts of fish that come in
tins.
Manda Ruby
I think so. Even though I found some that says "Products of Thailand",
I neer found the same one we had. Frnakly, I don' remember the can
color and shape. Just tht the flavor atsed differently. My favourite
one so far has been the one that comes from South Africa. I have had
much in a long time but a while back (earlier this year), I bought one
to keep it handy and it's in the pantry.
Arri London
Manda Ruby wrote:
>
> On Dec 17, 5:56 pm, Arri London <biot...@ic.ac.uk> wrote:
> > Manda Ruby wrote:
>
<snip>
> > Hard to say. There are a lot of different sorts of fish that come in
> > tins.
>
> I think so. Even though I found some that says "Products of Thailand",
> I neer found the same one we had. Frnakly, I don' remember the can
> color and shape. Just tht the flavor atsed differently. My favourite
> one so far has been the one that comes from South Africa. I have had
> much in a long time but a while back (earlier this year), I bought one
> to keep it handy and it's in the pantry.
>
>
That might be 'snoek'. We've bought that in tins. Try the Asian market,
if there's one near you. There are lots of different tinned fish
products there, from various parts of Asia. Might find what you want
there.