Zoodles Posted March 27, 2013 Share Posted March 27, 2013 Yum Nadia, you are officially the Sardine Guru! Can't wait to try some of these ideas! Link to comment Share on other sites More sharing options...
Moluv Posted March 28, 2013 Share Posted March 28, 2013 You can make own compliant ketchup! Johnny's recipe is pretty good! I made a lacto-fermented ketchup once and they didn't take to it because it was in a lame mason jar and not as cool as their squeeze bottle. So if I make his recipe I will just replace their ketchup with it during the night and they won't even know the difference. Link to comment Share on other sites More sharing options...
Moluv Posted March 28, 2013 Share Posted March 28, 2013 Great ideas sardine queen! I nominate Nadia for Sarqueen 2013. Link to comment Share on other sites More sharing options...
Nadia B Posted March 28, 2013 Share Posted March 28, 2013 I made a lacto-fermented ketchup once and they didn't take to it because it was in a lame mason jar and not as cool as their squeeze bottle. So if I make his recipe I will just replace their ketchup with it during the night and they won't even know the difference. That's exactly what we did for my cousins. Problem is that they think that bottled stuff is ok and tasty. But one step at a time! Great ideas sardine queen! Yum Nadia, you are officially the Sardine Guru! Can't wait to try some of these ideas! I nominate Nadia for Sarqueen 2013. Does this mean I have to give up my Organ Meats Ambassador title?! Link to comment Share on other sites More sharing options...
Phanniemae Posted March 28, 2013 Share Posted March 28, 2013 Where is all ur organ meat info!? Link to comment Share on other sites More sharing options...
Nadia B Posted March 28, 2013 Share Posted March 28, 2013 Where is all ur organ meat info!? There we go Some people who I talk to here and who read my post log know that I am a big lover of all those liver/heart/gizzards/tongue/kidneys stuff (Susan, don't throw up please if you read this). Any animal organ part in particular you need help with? Link to comment Share on other sites More sharing options...
Susan W Posted March 28, 2013 Share Posted March 28, 2013 There we go Some people who I talk to here and who read my post log know that I am a big lover of all those liver/heart/gizzards/tongue/kidneys stuff (Susan, don't throw up please if you read this). Any animal organ part in particular you need help with? Nadia, my goal is to become an organ lover. I have always been fond of chopped chicken liver and gizzards sauteed in ghee. I am about to buy a share of a grass fed lovely steer and bones and organs are free. Most people decline them so I will have access to a ton. Sigh. No barfing allowed. ;0) Link to comment Share on other sites More sharing options...
Nadia B Posted March 28, 2013 Share Posted March 28, 2013 I buy them. Life is unfair Link to comment Share on other sites More sharing options...
Susan W Posted March 28, 2013 Share Posted March 28, 2013 I buy them. Life is unfair It is unfair. The true lover of them should get them free. There is some stupid law (not sure if it's state or federal) that doesn't allow the farmers to sell the organs or bones separately. It was explained to me once but then I deleted that brain file. :0) Link to comment Share on other sites More sharing options...
Guest Posted March 28, 2013 Share Posted March 28, 2013 There we go Some people who I talk to here and who read my post log know that I am a big lover of all those liver/heart/gizzards/tongue/kidneys stuff (Susan, don't throw up please if you read this). Any animal organ part in particular you need help with? Nadia, I need help with all of them, specifically beef and chicken parts. I was not raised eating any of them and need some help preparing and loving them. I will also have to find a source for them, but I am definitely interested. Link to comment Share on other sites More sharing options...
Phanniemae Posted March 28, 2013 Share Posted March 28, 2013 Thanks, Nadia! I agree with Nico! Currently, I have chicken livers, beef kidney, beef heart, and beef liver!! I was feeling like an overachiever when I bought them all! Drrrr Link to comment Share on other sites More sharing options...
Nadia B Posted March 28, 2013 Share Posted March 28, 2013 You asked for it people Have fun! Link to comment Share on other sites More sharing options...
broccoli<3 Posted March 28, 2013 Share Posted March 28, 2013 Nadia those recipe ideas sounds delish! Especially the Fisherman's eggs. Does anyone have a reccomendation for a good, cheap & complient brand of Sardines? Link to comment Share on other sites More sharing options...
kb0426 Posted March 31, 2013 Share Posted March 31, 2013 Nadia - will you marry me? I cooked the eggs a little too long, but the Fisherman's breakfast is aMAZing! Link to comment Share on other sites More sharing options...
kb0426 Posted March 31, 2013 Share Posted March 31, 2013 Nadia those recipe ideas sounds delish! Especially the Fisherman's eggs. Does anyone have a reccomendation for a good, cheap & complient brand of Sardines? I like sardines packed in olive oil, and there are others with flavorings, such as mustard, cayenne, etc. Just check the label; you only want to see sardines, olive oil and salt. I purchased the Trader Joe's brand, but was disappointed to see I had picked up the skinless, boneless. Grrr. Most sardines I have seen are cheap and compliant. The perfect food . Link to comment Share on other sites More sharing options...
broccoli<3 Posted April 1, 2013 Share Posted April 1, 2013 Most sardines I have seen are cheap and compliant. The perfect food . I agree! I made sardine fritters for lunch today - very tasty... http://pinterest.com...43614745391268/ Link to comment Share on other sites More sharing options...
jochi1543 Posted April 1, 2013 Share Posted April 1, 2013 Wow, that pate idea sounds amazing! I bought some canned ones (in water) and found them quite mild, tasty, and not tough to eat whole at all. They were maybe the length of my ring finger? However, I also bought some frozen ones that are bigger, maybe 5-6 inches. I tried to broil them and they came out extremely dry. I think I might slow-roast them in some olive oil or something and then make a pate. Link to comment Share on other sites More sharing options...
Derval Posted April 1, 2013 Share Posted April 1, 2013 - Fisherman's eggs Heat the oven to 500°F and preheat an ovenproof dish for five minutes. Place a can of sardines, sliced shallot, chopped parsley and two cloves of finely chopped garlic in the warm dish. Add some black pepper and put the dish back in the oven for six minutes. Remove the dish from the oven, break eggs on top of the sardine mixture. Season with salt and pepper and put the dish back in the oven for seven minutes, until the egg whites are cooked but still jiggly. Remove the dish and let it sit for five minutes. Eat with hot sauce. Just had this for my lunch Nadia, with some wilted spinach on the side - Delicous, great recipe, thanks. Link to comment Share on other sites More sharing options...
Nadia B Posted April 1, 2013 Share Posted April 1, 2013 Just had this for my lunch Nadia, with some wilted spinach on the side - Delicous, great recipe, thanks. That's great! I wish I could eat them without consequences Nadia - will you marry me? I cooked the eggs a little too long, but the Fisherman's breakfast is aMAZing! So glad you liked it. I'd be happy to, but you can bake. That's toooooo dangerous! Link to comment Share on other sites More sharing options...
kb0426 Posted April 1, 2013 Share Posted April 1, 2013 So glad you liked it. I'd be happy to, but you can bake. That's toooooo dangerous! Link to comment Share on other sites More sharing options...
CraftyCarnivore Posted April 6, 2013 Share Posted April 6, 2013 Oh, Kirsteen, I do remember kippers. They are a very dark golden brown. I was only 18 when I lived there, so I don't think I ever tried them. Smoked fish used to gross me out because of all the fresh fish I was raised on in San Diego. Edit to add: Yes, I just clicked on your link and I remember those in the meat cases at the grocery store we went to in Harrogate. My dad (not british) used to make Kippers and Eggs to go with our bagels and lox on Sundays. Link to comment Share on other sites More sharing options...
MelliebuStacey Posted April 9, 2013 Share Posted April 9, 2013 Mmmm, I love sardines. My gramps used to love them pan fried in EVOO with habaneros...us brasilians like strong tastes I suppose I prefer 'em outta the tin.,.omnomnom Link to comment Share on other sites More sharing options...
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