tag:blogger.com,1999:blog-3415099528627401791.post7514043774588808475..comments2023-06-23T14:03:58.767-07:00Comments on Society for the Appreciation of the Lowly Tinned Sardine: Nordisk FiskerJonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3415099528627401791.post-73295574980002804772010-02-16T13:48:07.072-08:002010-02-16T13:48:07.072-08:00Having just discovered it, I've got to drop a ...Having just discovered it, I've got to drop a line letting you know how much joy the mere existence of this blog brings me. Thank you, sardine society. Though I suspect my palate lacks the sophistication and discernment of your connoisseurs, I am a proud member of the august body of worldwide sardine lovers.BJG.https://www.blogger.com/profile/04778756684849153651noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-66138627676983993212010-02-13T09:39:23.367-08:002010-02-13T09:39:23.367-08:00Nah, it was from the Blues Bros. movie as the intr...Nah, it was from the Blues Bros. movie as the intro to Everybody Needs Somebody To Love.<br /><br /><i>Orange Whip? Orange Whip? Three Orange Whips.</i>Jonny Hamachihttps://www.blogger.com/profile/06526726976859619253noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-35291614608158911002010-02-13T03:40:50.773-08:002010-02-13T03:40:50.773-08:00I was dying to know where the intro quip came from...I was dying to know where the intro quip came from. I'm going to say its 60's: Stones in Gimme Shelter?Two Disheshttps://www.blogger.com/profile/06639844809755898267noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-22021490727071975532010-02-08T08:45:44.473-08:002010-02-08T08:45:44.473-08:00Well, scottish sardines sold under a norwayan bran...Well, scottish sardines sold under a norwayan brand… shall I repeat they are herrings and not sardines !. That's why you can't find them in Europe… And here in France nobody knows what brislings are ! But I'd like to taste. They may be as good as the tin of "à la créole" sardine filets in pineaple sauce with grapes I tasted last evening … I've got to go to Norway and have a few words with Piers !La Sardine Eblouiehttps://www.blogger.com/profile/05667044923142363422noreply@blogger.comtag:blogger.com,1999:blog-3415099528627401791.post-28126524548169451712010-02-07T18:13:04.467-08:002010-02-07T18:13:04.467-08:00You had me at Sardicado Sandwich. I will likely s...You had me at Sardicado Sandwich. I will likely say the same thing in the next post.<br /><br />Seriously? Sardicado Sandwich? I say fie on those writes for Good Eats who didn't come up with it first. It's brilliant and delicious and amazing.elizabeth @ The Manhattan [food] Projecthttp://themanhattanfoodproject.wordpress.comnoreply@blogger.com