Saturday, May 2, 2015

More adventures in sardines

Emboldened by my happy experience with a tin of King Oscar Mediterranean Style sardines (thanks again, Martha), I decided to try a tin of King Oscar with Hot Jalapeño Peppers. Lord have mercy. Other exclamations, too. The combination of heat and smoke (“smoked in real oak-wood ovens”) makes for a surprising, delightful adventure. These sardines make me remember the midwestern characterization of anything unusual: “That’s different.” Yes, different — and good. King Oscar with Hot Jalapeño Peppers: the avant-garde of the sardine world.

Related reading
All OCA sardine posts (Pinboard)

[“Hot jalapeño” is redundant, no? Perhaps it’s to protect the company from complaints. But “real oak-wood ovens”: as opposed to pretend ovens? Image from King Oscar. Thank you, Your Majesty.]

comments: 5

Diane Schirf said...

"Real oak-wood ovens" may be to make it clear that it's not chemical smoke. I was reading an article about research done to help restaurants make their menus more appealing, and descriptors were on the list. The "real" is to emphasize the authenticity. You should mention your series and ask to see one of the "real" ovens.

Michael Leddy said...

Yes, I know it’s to emphasize the wood part. But then they’d have to say real-oak-wood ovens. I will speak to them about it if and when I get to San Diego. :)

Diane Schirf said...

A clever copywriter would have come up with a snappy snippet to convey the idea of genuine rather than making it so literal (assuming it is literal). Now I'm thinking "tastes good like a cigarette should," which says nothing and everything.

Michael Leddy said...

How about “smoked in oak”?

Diane Schirf said...

Much better!