tag:blogger.com,1999:blog-3415099528627401791.post1327248880602045802..comments2023-06-23T14:03:58.767-07:00Comments on Society for the Appreciation of the Lowly Tinned Sardine: La Perle des Dieux au fromage de chèvre et aux herbes de ProvenceJonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3415099528627401791.post-75886516653193833852009-04-17T06:14:00.000-07:002009-04-17T06:14:00.000-07:00Hello A23,
Only one rule for cellaring :
choose bo...Hello A23,<br />Only one rule for cellaring :<br />choose boned sardines in olive oil, prefer lying sardines in bedlike cans better than standing sardines in cylindrical barrels ! And fried sardines to boiled ones and no sauced sardines. In other words, take only french, portuguese, spanish or morrocan sardines, and if you are an epicurian aesthet prefer Connetable, Belle isloise, Perle des Dieux or Mouettes d'arvor, they are the best of the french market ! And try to cellar also common average sardines, just to make sure that it's no use to keep them a long time…<br />Best regards from "the" sardinologist !La Sardine Eblouiehttps://www.blogger.com/profile/05667044923142363422noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-73771487433986318762009-04-15T16:47:00.000-07:002009-04-15T16:47:00.000-07:00I f I were to begin cellaring sardines, which woul...I f I were to begin cellaring sardines, which would be a good tin to begin with?Old Nevermorehttps://www.blogger.com/profile/15974901693954191357noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-40218744648195133042009-04-15T09:15:00.000-07:002009-04-15T09:15:00.000-07:00Yes,it's too bad that it seems there is no word in...Yes,it's too bad that it seems there is no word in english for the french term of "confiserie". When Nicolas Appert invented the sardine can in 1810 (check for the bicentenial ceremonies in France !, no kidding), he was known as a "confiseur", one of his well known ancestor in the job was Nostradamus the fortune teller who was working on the way to preserve goods in sugar. <br />Why shoud you wait until time change the savor of sardines preserved in oil ? First of all, you have to wait until the calcium of the bone is dissolved and sprayed in the sardine flesh. It takes about 4 years. Then the bone is not crunchy anymore. Another reason is that when tins were made out of real tinned iron, some of the minerals interfered with the taste of food and people appreciated that…<br />The other reason is that a good canned sardine mustn't be too dry and only time can softened it.<br />As a proof for all this, taste a filetted sardine in oil : it's absolutely tasteless : no bone = no taste. That's why it's often sold in sauce,just as mackerels ! So no good sardines before they're overaged, at least 4 years after it has been canned. Best with 8 years of cave, if you remember to turn them upside down every 6 months.La Sardine Eblouiehttps://www.blogger.com/profile/05667044923142363422noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-34988824871686896142009-04-05T19:53:00.000-07:002009-04-05T19:53:00.000-07:00Bravo, Philippe. You know your tinned fish. Nice r...Bravo, Philippe. You know your tinned fish. Nice review.<BR/><BR/>Thanks.oldschoolyhttps://www.blogger.com/profile/01345917056714481128noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-60604383926896977242009-04-05T16:40:00.000-07:002009-04-05T16:40:00.000-07:00Wow, Philippe. Thank you for this incredible revie...Wow, Philippe. <BR/><BR/>Thank you for this incredible review.Old Nevermorehttps://www.blogger.com/profile/15974901693954191357noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-90796992737641320202009-04-05T15:53:00.000-07:002009-04-05T15:53:00.000-07:00One tin with goat cheese and herb de Provence the ...One tin with goat cheese and herb de Provence the other with chorizo!!<BR/><BR/>Wow!Jonny Hamachihttps://www.blogger.com/profile/06526726976859619253noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-17195440910221616322009-04-05T11:45:00.000-07:002009-04-05T11:45:00.000-07:00Wow, thanks for dropping some serious sardine know...Wow, thanks for dropping some serious sardine knowledge on us, Phillipe! <BR/><BR/>Those do look delicious. It is frustrating that French sardines are so difficult, nigh impossible, to find in the U.S. <BR/><BR/>So the French actually "fry" the sardines in oil prior to packaging? That's quite interesting.<BR/><BR/>One other thing that you brought up that I've been wondering about for some time is this idea that seems to be popular in France that canned sardines in oil taste better with time. I was curious whether this idea really had merit and whether anyone on this blog had tested this theory.Sashiminoreply@blogger.com