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Thread: Wild Sardine, Dried?

  1. #1
    gtr Guest

    Default Wild Sardine, Dried?

    As a big sardine fan, small oily fish of all kinds, actually I had to buy it.

    But what to do with this, I wonder?

    http://grab.by/4xRM

    Any ideas welcomed.


  2. #2
    George Shirley Guest

    Default Re: Wild Sardine, Dried?

    On 5/24/2010 1:53 PM, gtr wrote:
    > As a big sardine fan, small oily fish of all kinds, actually I had to
    > buy it.
    >
    > But what to do with this, I wonder?
    >
    > http://grab.by/4xRM
    >
    > Any ideas welcomed.
    >

    Soak them in water and wasabi and call them rehydrated sushi.

  3. #3
    Andy Guest

    Default Re: Wild Sardine, Dried?

    gtr <[email protected]> wrote:

    > As a big sardine fan, small oily fish of all kinds, actually I had to
    > buy it.
    >
    > But what to do with this, I wonder?
    >
    > http://grab.by/4xRM
    >
    > Any ideas welcomed.



    gtr,

    Brother and I would sit around snacking on sardines on Kavli crispbread
    in the lab, with mugs of freshly tapped, ice cold Bud Light.

    Best,

    Andy

  4. #4
    Bob Muncie Guest

    Default Re: Wild Sardine, Dried?

    On 5/24/2010 3:20 PM, gtr wrote:
    > On 2010-05-24 12:05:39 -0700, George Shirley said:
    >
    >> On 5/24/2010 1:53 PM, gtr wrote:
    >>> As a big sardine fan, small oily fish of all kinds, actually I had to
    >>> buy it.
    >>>
    >>> But what to do with this, I wonder?
    >>>
    >>> http://grab.by/4xRM
    >>>
    >>> Any ideas welcomed.
    >>>

    >> Soak them in water and wasabi and call them rehydrated sushi.

    >
    > I can put them in the freezer and call them ice cream, but I was hoping
    > for something a little more realistic.
    >
    >


    You made me smile as I think I feel exactly the same way on sardines.

    I love fish, and in case of a few types, even canned is okay.

    I would love a bunch of ideas for sardines. I do not like the strength
    of their flavor on their own, but I like them enough to want them as an
    ingredient. I'm guessing that makes sense to a few of the posters.

    One of the must loved things I have tried in Europe were the fresh
    seafood salads available up/down the western coast. Sardines, squid,
    mussels etc., were all available. And yes, I most seriously miss being
    there to get those fresh seafood salads.

    Any ideas on the sardines?

    Bob

  5. #5
    gtr Guest

    Default Re: Wild Sardine, Dried?

    On 2010-05-24 13:03:26 -0700, Bob Muncie said:

    >> I can put them in the freezer and call them ice cream, but I was hoping
    >> for something a little more realistic.

    >
    > You made me smile as I think I feel exactly the same way on sardines.
    >
    > I love fish, and in case of a few types, even canned is okay.
    >
    > I would love a bunch of ideas for sardines. I do not like the strength
    > of their flavor on their own, but I like them enough to want them as an
    > ingredient. I'm guessing that makes sense to a few of the posters.
    >
    > One of the must loved things I have tried in Europe were the fresh
    > seafood salads available up/down the western coast. Sardines, squid,
    > mussels etc., were all available. And yes, I most seriously miss being
    > there to get those fresh seafood salads.
    >
    > Any ideas on the sardines?


    None. I love sardines, smelt, kohada (gizzard shad), half-beak
    (sayori), Spanish mackerel, saba ("horse" mackerel?). In Japanese the
    entire class is called hikarimono; "shiny stuff".

    But as they are dried, I think I need to figure out exactly what the
    Japanese do with them. I got them in Marukai, a Japanese supermarket
    in Costa Mesa, nearby.


  6. #6
    Victor Sack Guest

    Default Re: Wild Sardine, Dried?

    gtr <[email protected]> wrote:

    > As a big sardine fan, small oily fish of all kinds, actually I had to buy it.
    >
    > But what to do with this, I wonder?
    >
    > http://grab.by/4xRM


    From what I gather, they are often used for making dashi (stock).

    Victor

  7. #7
    l, not -l Guest

    Default Re: Wild Sardine, Dried?


    On 24-May-2010, Bob Muncie <[email protected]> wrote:

    > I would love a bunch of ideas for sardines. I do not like the strength
    > of their flavor on their own, but I like them enough to want them as an
    > ingredient. I'm guessing that makes sense to a few of the posters.


    In case you missed the thread a few weeks ago on Bittman's Pasta with
    Sardines, it can be seen at:
    http://video.nytimes.com/video/2010/...-sardines.html

    A search of the NYTimes website for sardine recipe will give you quite a
    few, including:
    - Sardine and coleslaw po'boy
    - Sardines in butter
    and a couple of other variations on pasta with sardines.

    Go fish!
    --
    Change Cujo to Juno in email address.

  8. #8
    Leonard Blaisdell Guest

    Default Re: Wild Sardine, Dried?

    In article <2010052411530432739-xxx@yyyzzz>, gtr <[email protected]> wrote:

    > As a big sardine fan, small oily fish of all kinds, actually I had to buy it.
    >
    > But what to do with this, I wonder?


    Think of it as a piscine bay leaf. I love giving advice on things I know
    nothing about. Seems sort of logical to me.

    leo

  9. #9
    Omelet Guest

    Default Re: Wild Sardine, Dried?

    In article <2010052411530432739-xxx@yyyzzz>, gtr <[email protected]> wrote:

    > As a big sardine fan, small oily fish of all kinds, actually I had to buy it.
    >
    > But what to do with this, I wonder?
    >
    > http://grab.by/4xRM
    >
    > Any ideas welcomed.


    I've seen stuff like that at the asian market and am curious about it as
    well...
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  10. #10
    gtr Guest

    Default Re: Wild Sardine, Dried?

    On 2010-05-24 15:07:18 -0700, l, not -l said:

    > On 24-May-2010, Bob Muncie <[email protected]> wrote:
    >
    >> I would love a bunch of ideas for sardines. I do not like the strength
    >> of their flavor on their own, but I like them enough to want them as an
    >> ingredient. I'm guessing that makes sense to a few of the posters.

    >
    > In case you missed the thread a few weeks ago on Bittman's Pasta with
    > Sardines, it can be seen at:
    > http://video.nytimes.com/video/2010/...-sardines.html


    A
    >
    > search of the NYTimes website for sardine recipe will give you quite a
    > few, including:
    > - Sardine and coleslaw po'boy
    > - Sardines in butter
    > and a couple of other variations on pasta with sardines.
    >
    > Go fish!


    They are not dried. I'm pursuing a task for dry sardines.


  11. #11
    gtr Guest

    Default Re: Wild Sardine, Dried?

    On 2010-05-24 18:51:54 -0700, Omelet said:

    > In article <2010052411530432739-xxx@yyyzzz>, gtr <[email protected]> wrote:
    >
    >> As a big sardine fan, small oily fish of all kinds, actually I had to buy it.
    >>
    >> But what to do with this, I wonder?
    >>
    >> http://grab.by/4xRM
    >>
    >> Any ideas welcomed.

    >
    > I've seen stuff like that at the asian market and am curious about it as
    > well...


    So far the only things I've found is this from the Chicago Tribune some
    time in the past:

    -- paste begins --

    Top Ten Top Ten - The Top Ten Japanese Restaurants in New York City

    "If you want to see what`s coming in exotic Asian foods, they can be
    found in your local health food stores," Haar said, as she passed
    around a roasted almond and chopped dry sardine bar snack common in
    Tokyo and apparently headed here.



  12. #12
    Omelet Guest

    Default Re: Wild Sardine, Dried?

    In article <2010052421060272317-xxx@yyyzzz>, gtr <[email protected]> wrote:

    > On 2010-05-24 18:51:54 -0700, Omelet said:
    >
    > > In article <2010052411530432739-xxx@yyyzzz>, gtr <[email protected]> wrote:
    > >
    > >> As a big sardine fan, small oily fish of all kinds, actually I had to buy
    > >> it.
    > >>
    > >> But what to do with this, I wonder?
    > >>
    > >> http://grab.by/4xRM
    > >>
    > >> Any ideas welcomed.

    > >
    > > I've seen stuff like that at the asian market and am curious about it as
    > > well...

    >
    > So far the only things I've found is this from the Chicago Tribune some
    > time in the past:
    >
    > -- paste begins --
    >
    > Top Ten Top Ten - The Top Ten Japanese Restaurants in New York City
    >
    > "If you want to see what`s coming in exotic Asian foods, they can be
    > found in your local health food stores," Haar said, as she passed
    > around a roasted almond and chopped dry sardine bar snack common in
    > Tokyo and apparently headed here.


    I'm not quite sure I could handle that. <g> So far the best thing I've
    seen is to use them for fish stock?

    But I await further posts...

    At least you were brave enough to actually buy them! I have not yet.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  13. #13
    gtr Guest

    Default Re: Wild Sardine, Dried?

    On 2010-05-24 21:11:18 -0700, Omelet said:

    >> "If you want to see what`s coming in exotic Asian foods, they can be
    >> found in your local health food stores," Haar said, as she passed
    >> around a roasted almond and chopped dry sardine bar snack common in
    >> Tokyo and apparently headed here.

    >
    > I'm not quite sure I could handle that. <g> So far the best thing I've
    > seen is to use them for fish stock?


    Really? Well I have a taste for these things and have encountered many
    a dry fish snack, but they are usually much smaller; tiny fish. At $30
    a pound (I got .2 lbs for $5.98), I'm quite sure these weren't
    *intended* for fish stock!

    > But I await further posts...
    >
    > At least you were brave enough to actually buy them! I have not yet.


    That's funny! Brave enough to buy something and then it sits there
    across the room and arrogantly stares at me!


  14. #14
    Omelet Guest

    Default Re: Wild Sardine, Dried?

    In article <2010052423114013370-xxx@yyyzzz>, gtr <[email protected]> wrote:

    > On 2010-05-24 21:11:18 -0700, Omelet said:
    >
    > >> "If you want to see what`s coming in exotic Asian foods, they can be
    > >> found in your local health food stores," Haar said, as she passed
    > >> around a roasted almond and chopped dry sardine bar snack common in
    > >> Tokyo and apparently headed here.

    > >
    > > I'm not quite sure I could handle that. <g> So far the best thing I've
    > > seen is to use them for fish stock?

    >
    > Really? Well I have a taste for these things and have encountered many
    > a dry fish snack, but they are usually much smaller; tiny fish. At $30
    > a pound (I got .2 lbs for $5.98), I'm quite sure these weren't
    > *intended* for fish stock!
    >
    > > But I await further posts...
    > >
    > > At least you were brave enough to actually buy them! I have not yet.

    >
    > That's funny! Brave enough to buy something and then it sits there
    > across the room and arrogantly stares at me!


    <lol> I'm sure you will figure out a use for it! Unlike sw and his
    pork bung...
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  15. #15
    l, not -l Guest

    Default Re: Wild Sardine, Dried?


    On 24-May-2010, gtr <[email protected]> wrote:

    > On 2010-05-24 15:07:18 -0700, l, not -l said:
    >
    > > On 24-May-2010, Bob Muncie <[email protected]> wrote:
    > >
    > >> I would love a bunch of ideas for sardines. I do not like the strength
    > >> of their flavor on their own, but I like them enough to want them as an
    > >> ingredient. I'm guessing that makes sense to a few of the posters.

    > >
    > > In case you missed the thread a few weeks ago on Bittman's Pasta with
    > > Sardines, it can be seen at:
    > > http://video.nytimes.com/video/2010/...-sardines.html

    >
    > A
    > >
    > > search of the NYTimes website for sardine recipe will give you quite a
    > > few, including:
    > > - Sardine and coleslaw po'boy
    > > - Sardines in butter
    > > and a couple of other variations on pasta with sardines.
    > >
    > > Go fish!

    >
    > They are not dried. I'm pursuing a task for dry sardines.


    Bob Muncie, whose message I replied to, did not specify dried. My message
    was for him, not you. Good luck in your quest.
    --
    Change Cujo to Juno in email address.

  16. #16
    gtr Guest

    Default Re: Wild Sardine, Dried?

    On 2010-05-25 06:11:29 -0700, l, not -l said:

    >> They are not dried. I'm pursuing a task for dry sardines.

    >
    > Bob Muncie, whose message I replied to, did not specify dried. My message
    > was for him, not you.


    I understood that, but was just trying to slow the inexorable topic drift.

    Still, I'm delighted that it is the longest running thread which hasn't
    disintegrated into direct name-calling and accusations. I figure from 6
    to 8 posts is the absolute maximum before any thread at all turns into
    a brawl.

    You asshole! OOPS! :-)





  17. #17
    l, not -l Guest

    Default Re: Wild Sardine, Dried?


    On 25-May-2010, gtr <[email protected]> wrote:

    > On 2010-05-25 06:11:29 -0700, l, not -l said:
    >
    > >> They are not dried. I'm pursuing a task for dry sardines.

    > >
    > > Bob Muncie, whose message I replied to, did not specify dried. My
    > > message
    > > was for him, not you.

    >
    > I understood that, but was just trying to slow the inexorable topic drift.
    >
    > Still, I'm delighted that it is the longest running thread which hasn't
    > disintegrated into direct name-calling and accusations. I figure from 6
    > to 8 posts is the absolute maximum before any thread at all turns into
    > a brawl.
    >
    > You asshole! OOPS! :-)


    You dried sardine nazi 8-) - There, we've reached bottom.


    --
    Change Cujo to Juno in email address.

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