I opened a can of skinless and boneless sardines for lunch. In olive oil. Sliced a onion. Made a little lump of Dijon mustard. Took out some bread. And then I thought: what about barbecue sauce?
We have a bottle of Memphis-style sauce, nearly empty, in the fridge. Elaine, encouraging, not warning: “Try just a dab.” I did. Many dabs followed. Many, many dabs.
Sardines and barbecue sauce are out of sight: delicious and no longer visible. I am a member of the Clean Plate Club, and I owe it all to sardines and barbecue sauce. As they used to say on television, Try some today.
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Saturday, February 28, 2015
New directions in sardines
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comments: 4
Lena Grove:"'Im a-going to do it,' saying aloud:'And a box of sardines.' she calls them sour-deens. 'A nickel box.'
'We ain't got no nickel sardines,' the clerk says. 'Sardines is fifteen cents.' He also calls them sour-deens.
She muses. 'What have you got in a can for a nickel?'
'Ain't got nothing except shoe blacking. I don't reckon you want that. Not to eat, noway.'
'I reckon I'll take the fifteen cent ones, then.'"
Thanks for that, George. If they’re fifteen cents, I hope they’re skinless and boneless.
The last time I taught Light in August , I brought sardines and crackers for all. There were lots of leftovers.
After the sardine post the other day, I opened a tin to make and sandwich, and wondering what ense to put on it, thought... KIMCHI. Wonderful: spicy, slightly sour fermented flavor was perfect w/ lightly smoked fishy flavor.
Sardines, anchovies - how about some love for herring - creamed or kippered? (Kipper snacks; another staple).
Yesterday, had myeolchi bokkeum at a local Korean place. Great thing to do with (dried) anchovy; I've made it at home prety often:
http://www.maangchi.com/recipe/myulchibokkeum
I’ve never acquired a taste for kimchi, but then again, I haven’t tried hard.
Myeolchi bokkeum looks like a wild dish: sweet, salty, hot.
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