tag:blogger.com,1999:blog-34150995286274017912024-03-04T21:22:51.235-08:00Society for the Appreciation of the Lowly Tinned SardineJonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-3415099528627401791.post-37492403048207079532023-02-28T14:58:00.014-08:002023-02-28T15:49:42.113-08:00Tin Turner<p> Well, it won't stop raining so I guess it's time to turn over the tins. Always recommended to the <a href="https://sardine.reviews/?fbclid=IwAR0apNyzqBC5yu4F9G1ZgjeuNqNVzVtfypmw2gDAzBrSF576M__Gzo_kdtE" target="_blank">connoisseurs</a> and <a href="https://www.cookingchanneltv.com/shows/photos/food-hoarders">hoarders</a> alike. Get the oils going the other way for awhile.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLnwiL5_3J44Pb9r-JZkhNxR3QJyTdZ9tdSHFlXxzjeqyTbvk3qCpgbK2BKToJGjmG9B-p8cbpCiCim6vlsUkT3knSpIWsgVOhRrb246Aij4IjqSQj_PRKsxhrLIAVpUDoPyCbDnhmwNxPxZek2ebFE31_nDrioB1jPISOIzV6FBhdFPcXH6Mh3T9LLQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLnwiL5_3J44Pb9r-JZkhNxR3QJyTdZ9tdSHFlXxzjeqyTbvk3qCpgbK2BKToJGjmG9B-p8cbpCiCim6vlsUkT3knSpIWsgVOhRrb246Aij4IjqSQj_PRKsxhrLIAVpUDoPyCbDnhmwNxPxZek2ebFE31_nDrioB1jPISOIzV6FBhdFPcXH6Mh3T9LLQ=s16000" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Damn, 63 tins, I guess it's time to pop a tin. The Wife is zooming in her home office so she might miss out again.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJMtc5Lry6iI3GB4TY6TeFxt4nnhRar03sEaLGWNy_wdKOsoEWxTzu1RGOIyC86uLSPI8PCCoj8nZ_WhlWEq-7DTHC135WiTq9lorVTHlgu0UCx2lPz60muEC-fI7c4TOuvBpDxJrIyBbm1GoRYJSAYGisU6B88zDVo02mTqwcGVx8IE3wpwNV6gnxNA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJMtc5Lry6iI3GB4TY6TeFxt4nnhRar03sEaLGWNy_wdKOsoEWxTzu1RGOIyC86uLSPI8PCCoj8nZ_WhlWEq-7DTHC135WiTq9lorVTHlgu0UCx2lPz60muEC-fI7c4TOuvBpDxJrIyBbm1GoRYJSAYGisU6B88zDVo02mTqwcGVx8IE3wpwNV6gnxNA=w400-h300" width="400" /></a></div><br /><div style="text-align: center;"><span style="font-size: medium;"><a href="https://www.conservasdecambados.com/" target="_blank">Conservas de Cambados</a> (Tins of Cambados) Small Sardines in Olive Oil</span></div><p></p><p style="text-align: left;"><br /></p><p style="text-align: left;">On the front label it says "Fresh From Galica", on the back label it says "<b><span style="font-size: medium;">Best Before 31 Dec 2017</span></b>"!!</p><p style="text-align: left;">But I have rotated my tins almost every sometimes and these smelled great upon opening!</p><p style="text-align: left;"><br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmGcYi9eg60bTqSs1XJlAb03-bTtKJZRe5eaVYoQ5C5KaoIgsAJAEO_VyynnVlPkTD_CM36nAkVBrTfHLgFE8OjPfCfqqL0GKh5noHqRPT9qsGDKpfeleF9_eW8WR8diqupr_3RHBMuOnt3SOqZ_uVrcMYhmX4V2bEcI62YGL57oJUuvn5UAwwpSo3bA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmGcYi9eg60bTqSs1XJlAb03-bTtKJZRe5eaVYoQ5C5KaoIgsAJAEO_VyynnVlPkTD_CM36nAkVBrTfHLgFE8OjPfCfqqL0GKh5noHqRPT9qsGDKpfeleF9_eW8WR8diqupr_3RHBMuOnt3SOqZ_uVrcMYhmX4V2bEcI62YGL57oJUuvn5UAwwpSo3bA=s16000" /></a></div><br /><br /><p></p><p style="text-align: left;">We had lunch yesterday and the <a href="https://grossmanssr.com/" target="_blank">Best Jewish Noshery</a> in the North Bay and as usual ordered way to much food so we brought home half a Chopped Liver Sandwich which I disassembled for today. <a href="https://www.lapanzanella.com/" target="_blank">La</a> Panzanella cracker, toast points, kosher dill, lemon,and the beautifully spicy <a href="https://www.fallot.com/en/nos-produits/" target="_blank">Ed</a> Fallot dijon. A <a href="https://henhousebrewing.com/beer/avian-surveillance-division/" target="_blank">HenHouse</a> - Avian Surveillance Division IPA really brought the room together.</p><p style="text-align: left;"><br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOgRmHUC_eojIC2gt-c0B0rltI4yFdc8SCMp71HXZsvDvSRLUvXYBwxnZUQC1tjZQFnkigNLYJo3ZtQAY9QsCP7WY__VnskxMeKCBlGlBv-X9nzd5xaaOnOJ7o2hL_pVZfVEDQ299XvjLC-asAegDJLIeCUErZPaGKx6kUzl0K_Vm4BYDNLwNICSsQwQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiOgRmHUC_eojIC2gt-c0B0rltI4yFdc8SCMp71HXZsvDvSRLUvXYBwxnZUQC1tjZQFnkigNLYJo3ZtQAY9QsCP7WY__VnskxMeKCBlGlBv-X9nzd5xaaOnOJ7o2hL_pVZfVEDQ299XvjLC-asAegDJLIeCUErZPaGKx6kUzl0K_Vm4BYDNLwNICSsQwQ=s16000" /></a></div><p style="text-align: left;"><br /></p><p style="text-align: left;">After all this time Quality Tins hold up! Ten sweet babies in clean oil. Devoured those quickly and found ten more underneath. 20 cuties.</p><p style="text-align: left;">Very clean, mild flavor. Still have a fine texture. I wish I had a fresh tin to compare them to. Might have softened up a little given the age but not to any detriment. I am happy.</p><p style="text-align: left;">Five years after expiration and none would be the wiser. Five Tins! If I see these around I will buy another. </p><p style="text-align: left;"><b><a href="https://www.amazon.com/Conservas-Cambados-Sardines-Olive-Galicia/dp/B002ZO3OL6/ref=sr_1_3?qid=1677624621&sr=8-3&srs=3023028011" target="_blank">Oh $hit!</a></b> That explains a lot. lol</p><p style="text-align: left;">That being said I will be throwing away at least half a dozen tins because they just don't look the part. Cheap tins from dark and dusty corners of the world. None have puffed out yet but supplies are plentiful and I don't see any reason to open them. I am <a href="https://youtu.be/HfZHGJxv3qQ" target="_blank">experienced</a>.</p><p style="text-align: left;">Alright. Well. Call me. Let's have lunch.</p><p style="text-align: left;"><span style="font-size: medium;"><br /></span></p>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com1tag:blogger.com,1999:blog-3415099528627401791.post-19107517147150345522021-09-22T17:05:00.006-07:002021-09-22T17:13:18.373-07:00Trust<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7pAaT1XgodJjvxjbojeMvJc_RsBZlHkl0OokfTWNlY3WYC-_nnaP-3KLWzHeSJ0pgJbpCt3aCsvJTSx9lkRvb3BmmLrd7XBptmrZ6kKg8KdLUz22ePKrdvadbBJSqQ0pE1SNn-yfSSXL/s1862/65395506465__46EB1024-639D-41A2-96A1-99C83EB2AA55.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1862" data-original-width="1397" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7pAaT1XgodJjvxjbojeMvJc_RsBZlHkl0OokfTWNlY3WYC-_nnaP-3KLWzHeSJ0pgJbpCt3aCsvJTSx9lkRvb3BmmLrd7XBptmrZ6kKg8KdLUz22ePKrdvadbBJSqQ0pE1SNn-yfSSXL/w480-h640/65395506465__46EB1024-639D-41A2-96A1-99C83EB2AA55.jpg" width="480" /></a></div><br /><p></p><p style="text-align: center;"><span style="font-size: x-large;"><a href="https://caputos.com/product/ortiz-sardines-in-oil-jar/">Ortiz Sardinas</a> <i>a la antiqua</i> en aceite de oliva</span></p><p style="box-sizing: border-box; color: var(--cap-gray) !important; font-family: Poppins, sans-serif; line-height: 1.5; margin: 0px 0px 1.25rem; padding: 0px; text-align: center; text-rendering: optimizeLegibility;">"In 1891, Bernardo Ortiz de Zarate founded in Vizcaya (Spain) Conservas Ortiz. Since then, five generations have overseen the family business and continued to advance the artisanal and traditional fishing and processing techniques of Bernardo. From the beginning, Ortiz has dedicated itself to the preparation of the highest quality canned seafood. Today the Conservas Ortiz label is one of the most recognized labels in the world for tuna, anchovies and other related specialty canned fish, its products sold in over 40 countries."</p><p style="box-sizing: border-box; color: var(--cap-gray) !important; font-family: Poppins, sans-serif; line-height: 1.5; margin: 0px 0px 1.25rem; padding: 0px; text-align: center; text-rendering: optimizeLegibility;"><span color="var(--cap-gray)" style="font-family: inherit; text-align: left;">On the back label of the <b>JAR</b> is a date of creation and this:</span></p><p style="text-align: center;"> <i> "</i><i>The Ortiz Sardines are elaborated with fresh fish. They are cleaned by hand one by one and fried in olive oil following a traditional recipe. Sardines improve their taste over the years, making them taste unctuous and delicate."</i></p><p style="text-align: left;">And they ain't cheap. </p><p style="text-align: left;">I plated up the jar just for an afternoon delight, grabbed the Tobasco Brothers, Green & Red, and planned to offer some to the Wife. She was on the phone too long so I hid the evidence quickly.</p><p style="text-align: left;">Solid, large, delicious. Four out of five tins.</p><p style="text-align: left;">Trust.</p>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com1tag:blogger.com,1999:blog-3415099528627401791.post-3937375909703010852020-04-03T11:56:00.000-07:002020-04-03T13:02:03.925-07:00Teaching and Learning in Covid-19<div class="separator" style="clear: both; text-align: center;">
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"Going through some old memories, and I came across this poem I wrote in 3rd grade. I actually remember the shape of the paper was meant to resemble a sardine tin. My opinion of sardines has since shifted. 'sardines, sardines; not bad at all...'"<br />
- Britt, Member since 2010</div>
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<span style="font-weight: normal;"><i>"This is not business as usual and it is unethical to act as if it could be. No one can (or should) expect the Covid-19 schooling happening at home to be anything close to usual, and perhaps this moment is providing all of us a chance to do something different: learn to be."</i> - <a href="https://www.ajc.com/blog/get-schooled/opinion-this-not-home-schooling-distance-learning-online-schooling/b9rNnK77eyVLhsRMhaqZwL/?fbclid=IwAR2QRIcy7EcpyrhYgWjz3Ym6s_HpV4EgjzqAShPUviRvXuDkq78pOwfHgfw">AJC</a></span></h2>
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"learn to be" Ain't that the truth. Folks and families under Shelter In Place advisories and requirements, trying to stay sane, somehow seem normal. But this is a chance. A chance to take responsibility for ourselves and our people. A chance to do something different, to think outside the tin.</div>
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If you are a parent and you are reading this I would like to think your children are developing the skills to Appreciate. That you are taking the time to help them <a href="https://kids.kiddle.co/Sardine">understand</a> what they are eating and why it's delicious. This time together will be memories that they will flash back to whenever they pop a tin throughout their long lives.</div>
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For parents that haven't taken up the challenge of training our next generation with this very important tool for survival, that haven't been able to have to sit down with their children and enjoy a tin, I understand, it is an acquired taste to be sure and children can be... well, you know.</div>
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So here is a lesson plan to help!</div>
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<a href="https://www.tableofdelights.com/wp-content/uploads/2016/09/SARDINESLESSONPLAN.pdf">Lesson One</a></h2>
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<li style="box-sizing: border-box;">Place a knife under the lip of the bottle and turn to remove foil.</li>
<li style="box-sizing: border-box;">Position corkscrew in center of the cork and twist clockwise.</li>
<li style="box-sizing: border-box;">Place the first step onto the lip of the bottle.</li>
<li style="box-sizing: border-box;">Lift handle until cork is halfway out.</li>
<li style="box-sizing: border-box;">Repeat using the second step in the corkscrew, pulling until the cork is almost out.</li>
<li style="box-sizing: border-box;">Use your hand to pull the cork all the way out.</li>
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From here you are on your own.</div>
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Please. Stay Healthy. Stay Home. Teach your kids about the Society. </div>
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We don't have an age minimum but the Society is <a href="https://youtu.be/Jw2qgL5yK_M">Rated R</a>. </div>
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<a href="https://youtu.be/wicCb5CSdrA" style="display: inline !important;"><br /></a><a href="https://youtu.be/wicCb5CSdrA" style="display: inline !important;"><br /></a></div>
Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com0tag:blogger.com,1999:blog-3415099528627401791.post-33692416684513960032020-03-21T18:51:00.000-07:002020-03-21T20:44:02.220-07:00"money first and human after ...." - 71LD<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWKpHvPGMOUPqRW4YlPpSSJO6kqVDix-RNU1lAAUh7kqiMbbfP40hFdSYQ0549waCMZ1doDHC13gx9BeLLYB0tNF3lfnotoYdavzi4MWjmNExGZS5WHjZ6LtKJrKIFP18go2CnDwcwJFm/s1600/IMG_3288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWKpHvPGMOUPqRW4YlPpSSJO6kqVDix-RNU1lAAUh7kqiMbbfP40hFdSYQ0549waCMZ1doDHC13gx9BeLLYB0tNF3lfnotoYdavzi4MWjmNExGZS5WHjZ6LtKJrKIFP18go2CnDwcwJFm/s640/IMG_3288.jpg" width="480" /></a></div>
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<span style="font-size: large;">Bonjour</span></div>
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I wish we were meeting under better circumstances. All stocked up, hunkered down. It's time to take inventory, of many things.</div>
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This is a conversation with a person I play<a href="http://chess.com/"> chess with online</a>. They live on the other side of the planet. </div>
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Strange times call for strange tins. I have been sitting on this tin for a long time. I don't know where I got it but it does have a Dean <a href="https://www.deandeluca.com/">&</a> Deluca price tag. Did I pay that? Would I pay that? Are they still open? Maybe. Mostly I don't look at price tags when food shopping. Drives the Wife crazy. Usually I don't know how much I paid or where the receipt is. Sucks when the price is still so obvious. Like big chunks of beef or fish, the price is on till you open it. Gets me in trouble every time.</div>
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But this is a very special tin. A Vintage Tin. So special they put a Vintage on it. Cellaring tins is a thing. Yup. With aging a worthy tin will mellow and develop nuances that hopefully will be delightful and delicious. The tins should be turned over every six months and kept at an evenish temperature. Spikes in temperature, up and down, could ruin anything (beer)(wine)(guitars)(sardines), slow changes are fine.</div>
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Just make sure it's worthy of shelf space to begin with. Those tins in that <a href="http://www.sardinesociety.com/2019/05/we-fear-change.html">last post</a> were scary to look at after so many years. Look at it too hard and POP! your pantry will never smell the same again.</div>
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<a href="https://www.connetable.com/fr/sardines">Connétable</a> is one of the finest producers of tinned fish in the world. They have understanding. </div>
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"Cette boite d'exception fait partie d'une serie limitee. Tous les ans, je modifie son illustration."</div>
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"This exceptional tin is part of a limited series. Every year, I change its illustration."</div>
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Quoted from the lid. </div>
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They release a few different tins. This being the "exceptional". Sadly the sticker covers the rest but it's headline is "PLAIN SARDINES VINTAGE in premium extra virgin olive oil". </div>
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"Millésime 2007" It's 13 years old. The Wife is concerned. I predict they will be fine smelling and tasting, the outstanding olive oil infusing the fish, creating a rich and tender love bite. Just like all Love Bites should be. We shall see...</div>
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Plated with water crackers, dijon, house made pickled sweet onions, and Herbes de Provence. No time to preplan such an appetizer, I was inspired this afternoon and I only leave the house to walk the dogs, a rule to survive by. </div>
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The olive oil is a bit cloudy, which is to be expected. Thirteen year olds always seem a bit cloudy. </div>
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Six beauties. Super Clean Smell. I straight up tasted the olive oil and I should make a dressing out of it.</div>
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It definitely mellowed on the brininess but they are still sardines and really it does not want or need dijon. A light sprinkle of herbs and one or two pickled onion slivers brought it all together nicely.</div>
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These were great! I'm and glad we opened them today. It's really tough out there for a lot of people and this gave me hope. Espérer. Hope for the future. When we look for people to lead us the top of the list should be empathy. Five Tins!</div>
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<b><span style="font-size: large;">empathy </span></b>noun</div>
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em-path-thy</div>
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<i>:the action of understanding, being aware of, being sensitive to, and vicariously experiencing the feelings, thoughts, and experience of another of either the past or present without having the feelings, thoughts, and experience fully communicated in an objectively explicit manner</i></div>
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<i><br />
</i></div>
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<i><b>also: the capacity for this</b></i></div>
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Our French friend's leader does not have "empathie", our leader does not have empathy. </div>
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Please, have understanding, stay home, stay healthy, open a tin, tell us how you do.</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/m40MNJyWABo/0.jpg" frameborder="0" height="405" src="https://www.youtube.com/embed/m40MNJyWABo?feature=player_embedded" width="720"></iframe><br />
<a href="https://www.facebook.com/Jesse-Judies-152137528166539/?epa=SEARCH_BOX">Jesse Judies</a><br />
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ah shit.<br />
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do I collect empty tins now? (heavy sigh)</div>
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Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com1tag:blogger.com,1999:blog-3415099528627401791.post-8271015761638675362019-05-25T19:31:00.002-07:002019-05-25T20:01:14.963-07:00We Fear Change<div style="text-align: center;">
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/FsTalWYX0t8" width="560"></iframe><br /></div>
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<br />
Well, after 20 years we are moving and so I'm packing up all the tins.<br />
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I've always belived that tinned sardines should last. These have not. They are puffed and when I shake them they sound loose and wet. Ew.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn4iliY0r_Rp8uYz5MQwSHZ7wjfkr8Vrl7otYAOryXQ9jTArJ8DxXl7aqf2CbNj0pqaiNXJYqK6fy4mZwcTOa83iiPk6jro3RAj7VjhqHiGMg-pM1RXJcHSNqJ9Zsi3VbHdf1l945LZnN/s1600/IMG_1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn4iliY0r_Rp8uYz5MQwSHZ7wjfkr8Vrl7otYAOryXQ9jTArJ8DxXl7aqf2CbNj0pqaiNXJYqK6fy4mZwcTOa83iiPk6jro3RAj7VjhqHiGMg-pM1RXJcHSNqJ9Zsi3VbHdf1l945LZnN/s640/IMG_1273.JPG" width="640" /></a></div>
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They are large round tins that probably had a nice clock like display when opened. I'm guessing smaller fish and I'm a bit sad I have failed these tins and I have failed you.<br />
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"But I'll live on, I'll be strong, cause it just ain't my cross to bear, it's not baby." - G. Allman<br />
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Not going to open them. Not going to try them. Not going to smell them. Not going to.<br />
Zero tins. They got to go.<br />
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Also, I'M BAAAAAAAAACK<br />
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Maybe, we'll see.<br />
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I have a lot of tins to tell you about, many things to discuss.<br />
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Nice to see you, thanks for coming.<br />
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<br />Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com2tag:blogger.com,1999:blog-3415099528627401791.post-28823747535268004392013-01-27T18:56:00.000-08:002013-01-27T18:59:04.929-08:00Mail Bag<blockquote><i>Hi there - I was researching sardines (what else?) and came across<br />
your very interesting and informational website. What a collection of<br />
tins!<br />
<br />
Great photos of the meals too. I noticed the serving device- a<br />
spatula? with the fish cutout and it intrigues me. Is that a recent<br />
purchase? I'd love to add one to my collection - would appreciate it<br />
if you could provide any information on where I might be abe to<br />
locate. I'm aware of sardine forks but nothing with a flat surface.<br />
<br />
Thanks in advance-<br />
<br />
Vee</i></blockquote><br />
We've talked about <a href="http://www.sardinesociety.com/2009/02/tools-and-tiny-tots.html">Sardine Forks</a> and other <a href="http://www.sardinesociety.com/2009/02/tools.html">Appliances</a> and then there is this.<br />
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<blockquote><a href="http://www.flickr.com/photos/57973869@N00/4441533590/" title="Key 1 by Jonny Hamachi, on Flickr"><img src="http://farm3.staticflickr.com/2722/4441533590_c5ddb46472_z.jpg" width="640" height="480" alt="Key 1"></a></blockquote><br />
I don't know where I got this or if it is Sardine Specific but it is for opening tins. When it comes apart into two pieces the handle piece has a groove to grip a tin top and the triangle at the other end is for turning leverage. The triangle is not a bottle opener. Also cast into the triangle is "Made in England"<br />
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<blockquote><a href="http://www.flickr.com/photos/57973869@N00/4441523124/" title="Key 2 by Jonny Hamachi, on Flickr"><img src="http://farm3.staticflickr.com/2674/4441523124_a7efef434f_z.jpg" width="640" height="480" alt="Key 2"></a></blockquote><br />
I think Mama Sherry foraged this out of a thrift store.<blockquote>Thanks Vee.<br />
</blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com6tag:blogger.com,1999:blog-3415099528627401791.post-48146116677046106932012-12-14T22:14:00.001-08:002020-04-03T12:26:00.981-07:00The Simple LifeI ran out of gas. <br />
I... I had a flat tire. <br />
I didn't have enough money for cab fare. <br />
My tux didn't come back from the cleaners. <br />
An old friend came in from out of town. <br />
Someone stole my car. <br />
There was an earthquake. <br />
A terrible flood. <br />
Locusts! <br />
IT WASN'T MY FAULT, I SWEAR TO GOD! <br />
<br />
Whatever.<br />
<br />
What would You have me plate? <br />
<br />
This box from places unknown?<br />
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<a href="http://www.flickr.com/photos/57973869@N00/8273298707/" title="Box of Love by Jonny Hamachi, on Flickr"><img alt="Box of Love" src="http://farm9.staticflickr.com/8083/8273298707_907634ff8c.jpg" height="375" width="500" /></a></blockquote>
Something from the Shelving Unit?<br />
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<a href="http://www.flickr.com/photos/57973869@N00/8274359962/" title="Shelving by Jonny Hamachi, on Flickr"><img alt="Shelving" src="http://farm9.staticflickr.com/8210/8274359962_38f6b9078a.jpg" height="375" width="500" /></a></blockquote>
These few tins from deep inside the <a href="https://maps.google.com/maps?q=newfoundland+canada&client=safari&oe=UTF-8&hnear=Newfoundland+and+Labrador,+Canada&gl=us&t=h&z=5">Shoulder of Canada</a>?<br />
<blockquote>
<a href="http://www.flickr.com/photos/57973869@N00/8273296761/" title="Canadians by Jonny Hamachi, on Flickr"><img alt="Canadians" src="http://farm9.staticflickr.com/8079/8273296761_35eda9a23d.jpg" height="375" width="500" /></a></blockquote>
I brought these back myself and was amazed that they traveled in my carry on. I had completely forgot Guideline #33 which clearly states that when traveling across boarders with contraband tins always check them through.<br />
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I will not delight you with wondrous tins from faraway places tonight. I shall keep it simple. Take it back down a notch and taste it old school. There was a time, back before the yelptastic cable tv driven foodie revolution that it was just food.<br />
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<a href="http://www.flickr.com/photos/57973869@N00/8274356552/" title="Cousin Angelo by Jonny Hamachi, on Flickr"><img alt="Cousin Angelo" src="http://farm9.staticflickr.com/8359/8274356552_cee133b238.jpg" height="375" width="500" /></a></blockquote>
Columbus Calabrese, Carr's Poppy & Sesame, and some <a href="http://www.packers.com/">Wisconsin</a> Sharp I had to clean the mold off of, plated on a cheap cutting board. Shut it.<br />
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The tin is a simple <a href="http://blog.angeloparodi.it/">Angelo Parodi</a>. OK. It is actually a tin smuggled back from Italy by my great friend Andre but You can get these here and we have tried them before. It's PROBABLY just the same as U.S. Tins (maybe).<br />
<br />
And of course a <a href="http://hereticbrewing.com/">Heretic</a> Shallow Grave Porter is in order.<br />
<br />
<blockquote>
<a href="http://www.flickr.com/photos/57973869@N00/8274353582/" title="Cousin Angelo 2 by Jonny Hamachi, on Flickr"><img alt="Cousin Angelo 2" src="http://farm9.staticflickr.com/8207/8274353582_ebd8a784c7_z.jpg" height="480" width="640" /></a></blockquote>
These are two big monsters in a clean oil with a fine texture.<br />
These are the 3 Tin standard when it comes to big fish.<br />
These are a <a href="http://www.sardinesociety.com/2009/01/angelo-parodi.html">refresher course</a>.<br />
These are something You should try so as to acclimate your palate.<br />
<br />
Whatever.<br />
<br />
I've got a box of tins sourced within our great United<a href="http://www.zingermans.com/">,</a> and I shall enlighten Ye of little faith<a href="http://www.zingermans.com/">.</a> Given time and beer all shall be revealed<a href="http://www.zingermans.com/">.</a><br />
<blockquote>
</blockquote>
Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com7tag:blogger.com,1999:blog-3415099528627401791.post-66657967019742302612012-09-18T01:24:00.000-07:002012-09-18T01:24:18.485-07:00Old Landmark<blockquote>
<i>The wealthy and aging Jonny Hamachi, accompanied by his entourage of personal aides, began moving from one hotel to another, always taking up residence in the top floor penthouse. During the last ten years of his life, from 2016 to 2026, Hamachi lived in hotels in Beverly Hills, Boston, Las Vegas, Nassau, Freeport, Vancouver, London, Managua, Acapulco, and others.</i>
</blockquote>
Howard Hughes ain't got nothing on me.<br />
<br />
I'm just hiding out behind my stacks and stacks of tins.<br />
<br />
<blockquote>
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<br />
We're putting the Society back together.<br />
<br />Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com4tag:blogger.com,1999:blog-3415099528627401791.post-80514029146466303762012-01-19T10:52:00.000-08:002012-01-22T11:45:17.323-08:00MEDIA ADVISORY- FOR IMMEDIATE RELEASE -<br />
<br />
<br />
<div style="text-align: center;">MIGHTY POWER OF SMALL FISH EXPLORED IN NEW TV DOCUMENTARY</div><div style="text-align: center;"><br />
</div>Halifax, Nova Scotia - January 9, 2012 – Most people have tried them at least once and we often claim to feel squeezed like one. Some people eat them daily while others can’t stomach the smell or their texture. They pack a healthy punch of omega 3 fatty acids and mega doses of vitamin D. Love or hate them, sardines are one amazing fish.<br />
<br />
The Last Sardine Outpost is a half hour documentary that explores the last remaining sardine processing plant in North America located in Blacks Harbour, New Brunswick. The survival of Connors Bros. cannery and the associated fishery defies the odds and is due primarily to the resourcefulness and determination of the 900 residents of this tightly knit coastal community.<br />
<br />
The film reveals the world of sardines: from the pristine waters of the Bay of Fundy to the fishing boats that deliver their silvery bounty to the cannery, and from the bustling processing line to store shelves around the world.<br />
<br />
The Last Sardine Outpost is written and directed by Latonia Hartery and produced by Edward Peill from Halifax-based Tell Tale Productions Inc.<br />
<br />
“This story is all about heart. The people in Blacks Harbour are doing everything possible to keep a 120 year old industry alive - it’s very impressive,” says director Latonia Hartery. “The community is very passionate about maintaining its way of life and if anyone can adapt and make it work it’ll be them.”<br />
<br />
In 2010, facing cheaper imports from Asia and South America, the last sardine cannery in the United States closed its doors. This catapulted Connors Bros. into the position of North America’s last remaining – and the world’s largest - sardine processor. Blacks Harbour is hailed as the “Sardine Capital of the World” but the longevity of that title is uncertain. The company was recently sold to a group of UK venture capitalists. The future of the cannery – and the entire community – now hangs in the balance. <br />
<br />
The Last Sardine Outpost will be broadcast on CBC Television’s Land & Sea on Sunday, January 22, 2012 at 12 Noon. Following the broadcast, the documentary can be watched on the CBC TV website at: <a href="http://www.cbc.ca/landandsea/2012/01/sardines.html">Land & Sea</a>. Land & Sea is one of CBC’s longest running TV series and can be followed on Twitter: @cbclandandsea<br />
<br />
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<br />
<br />
That's this coming Sunday so get your viewing party organized. Now that the Packers dropped the ball football season is over anyways. <blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com1tag:blogger.com,1999:blog-3415099528627401791.post-85104507784126271302012-01-10T12:48:00.000-08:002015-05-03T09:45:50.977-07:00Travel Advisory - UPDATE: CLOSED<blockquote><i><b>A travel advisory is a public notice issued by the Society to provide information about the relative sardine availability when travelling to or visiting one or more specific foreign destinations. The purpose is to enable travelers to make an informed decision about a particular travel destination, and to help travellers prepare adequately for what may be encountered on their trip.</b></i></blockquote><br />
Portland, Oregon USA<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/6674744165/" title="Evoe by Jonny Hamachi, on Flickr"><img src="http://farm8.staticflickr.com/7170/6674744165_8153248767_z.jpg" width="330" height="640" alt="Evoe"></a></blockquote>While travelling North to the Hawthorne region of Oregon we chanced upon one small counter with a few tables.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/6674736707/" title="The Gallego at Evoe by Jonny Hamachi, on Flickr"><img src="http://farm8.staticflickr.com/7022/6674736707_53c9c74d4c_z.jpg" width="640" height="480" alt="The Gallego at Evoe"></a></blockquote>Where they served <a href="http://pastaworks.com/pages/about-pastaworks.html?page_id=621">The Gallego</a> - sardine, fennel and hot pepper slaw on a toasted ciabatta roll. <a href="http://www.sardinesociety.com/2009/01/angelo-parodi.html">Angelo Parodi</a>, the tin de jour, decent, fine for sandwiches. <br />
<br />
It was delicious! As was everything else the five of us devoured that rainy afternoon with two bottles of Castello di Verduno Bianco. The food and service were top notch. Gotta come up with a Society Approved Sticker they can put in their window.<br />
<br />
Plan your trip accordingly. <blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com3tag:blogger.com,1999:blog-3415099528627401791.post-66595835235699495422011-09-23T14:41:00.000-07:002013-01-27T17:29:48.588-08:00Mail Bag<i>My Mother was diagnosed with cancer earlier this year. She has been working with a nutritionist who told her that she needed a good source of Omega 3 fatty acids and protein, and to make sure that the seafood she eats is low in mercury. I'm quite certain you know where this is headed. The attached picture is of the gift basket her brother sent this month.<br />
</i><blockquote><a href="http://www.flickr.com/photos/57973869@N00/6176389310/" title="Lovely Gift Basket by Jonny Hamachi, on Flickr"><img src="http://farm7.static.flickr.com/6171/6176389310_422df08a53_z.jpg" width="478" height="640" alt="Lovely Gift Basket"></a><br />
</blockquote><i>Naturally, I thought of you.<br />
Scott</i><br />
<br />
Show her the <a href="http://www.sardinesociety.com/search/label/4%20Tins">Four</a> and <a href="http://www.sardinesociety.com/search/label/5%20Tins">Five</a> Tin Tins.<br />
And the <a href="http://www.sardinesociety.com/search/label/Recipes">Recipes</a>.<br />
<br />
Hang In There Susan!!<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com1tag:blogger.com,1999:blog-3415099528627401791.post-80735397250322899412011-08-22T01:34:00.000-07:002011-08-22T02:01:07.634-07:00Sheee-etsLong time Society Member, <a href="http://saltandfat.com/">Foodie</a> and <a href="http://www.sardinesociety.com/2010/07/mail-bag.html">Fasionisto</a>, Nevin Mrgan dropped Us a line.<br />
<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/6068304617/" title="Sardinecover by Jonny Hamachi, on Flickr"><img src="http://farm7.static.flickr.com/6202/6068304617_e8d0320006_z.jpg" width="640" height="427" alt="Sardinecover"></a><br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/6068851918/" title="Sardinesheet by Jonny Hamachi, on Flickr"><img src="http://farm7.static.flickr.com/6088/6068851918_78ec93e600.jpg" width="500" height="333" alt="Sardinesheet"></a><br />
</blockquote><a href="http://www.flickr.com/photos/57973869@N00/6068852064/" title="Sardinecloseup by Jonny Hamachi, on Flickr"><img src="http://farm7.static.flickr.com/6061/6068852064_c3acf2c6e3_z.jpg" width="640" height="427" alt="Sardinecloseup"></a></blockquote><blockquote><i>FOUR PIECE BED SET - $265<br />
<br />
There’s nothing cosier than being packed in like sardines. Dream of catching a big fish as you sleep amongst your new friends. You can pull up the doona cover over you so are inside the tin. The best bit is, these sardines don’t smell!<br />
<br />
Sardine Tin Bed Toppings are made with beautifully soft 100% 200 Thread Count Cotton.</i></blockquote><br />
What's up with the 200 thread count?<br />
<br />
I mean I love these so much I want to buy an Airstream with 4 single sleepers just so I can outfit it with these <a href="http://www.bedtoppings.com.au/products/sardine-bed-toppings">Bed Toppings</a>, or maybe just a trip to Ikea to get a mattress that fits these sheets. We don't have the space but I could make it a <a href="http://www.flickr.com/photos/57973869@N00/5116252267/">dog</a> bed down in the laboratory (Annie would love it). But 200 thread count just won't cut it. Not at that price.<br />
<br />
That was one of the big secrets that Everyone kept from me. Thread Count. God what a difference. No one told me till I was like thirty-two. Tell the young adults in Your world. Thread Count - It's Important.<br />
<br />
Anyways, Thanks Nevin.<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com0tag:blogger.com,1999:blog-3415099528627401791.post-53134411102079446622011-07-14T22:36:00.000-07:002011-07-15T08:52:12.380-07:00Latas de ContrabandoRebecca Jane has returned from traipsing through Southern Europe and she brought back a small load of Spanish Tins. My Sardine Shelf is quite full at the moment, in part from Smugglers bringing back tins from around the world. I have been hoarding precious tins and even have one or two of the newest shipment already.<br />
<br />
So rather than stack these in with the fifty eight (58) tins I'm going to pop them all tonight. I can hardly remember where the 58 came from. Some are domestically sourced and maybe a third are smuggled in from places like Spain, France, and Turkey.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5938309187/" title="Spanish Tins by Jonny Hamachi, on Flickr"><img alt="Spanish Tins" height="480" src="http://farm7.static.flickr.com/6128/5938309187_2f914778bd_z.jpg" width="640" /></a></blockquote>Sardinas Cuca <i>en aceite d oliva</i><br />
Albo Sardinas <i>picantonas</i><br />
El Porrón Sardinas <i>en escabeche</i><br />
Paco Lafuente Sardinas <i>en escabeche</i><br />
Paco Lafuente Sardinillas <i>en aceite de oliva</i><br />
<br />
Interesting packaging notes: <br />
The Cuca has an interesting basic design and mentions "Sin Gluten"<br />
Albo can be found around the States but not in Spanish. We've talked about them before <a href="http://www.sardinesociety.com/2009/01/albo.html">once</a> or <a href="http://www.sardinesociety.com/2009/02/aldo-sardinas-picantonas.html">twice</a>.<br />
The El Porrón is bright and eye catching with the long spouted wine flask it's named for on the box.<br />
And the Paco Lafuentes have an interesting number system showing how many fish will be in each tin. The sardinas says <i>3/5 piezas</i> and the sardinillas - <i>20/22 piezas</i>.<br />
<br />
Cuca has a strong website and blog. Check out this <a href="http://conservascuca.blogspot.com/2010/07/where-is-difference.html">article</a>. Paco Lafuente's <a href="http://www.conserveragallega.com/en/index.html">website</a> has beautiful tinned seafood. The others don't have a real web presence that I can find.<br />
<br />
So Spain means <a href="http://www.sardinesociety.com/2009/02/palacio-real.html">another</a> trip to the <a href="http://www.spanishtable.com/">Spanish Table</a> (such a great place) and a quick stop at the Bowl.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5938312715/" title="Spanish Accoutrements by Jonny Hamachi, on Flickr"><img alt="Spanish Accoutrements" height="480" src="http://farm7.static.flickr.com/6141/5938312715_b810636e5b_z.jpg" width="640" /></a></blockquote>Serrano ham, Cabra al Pimenton goat's milk cheese, morcilla de arroz (blood sausage) a little can of little olives, white anchovies, Valencianos artisanal crackers, a sixer of Estrella Galicia and a bottle of Muga Rioja rose. I'm also making up some patatas bravas.<br />
<br />
While those cook Let's talk about escabèche<br />
<blockquote><blockquote>[es-keh-BEHSH]</blockquote><i>Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Dominican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. <a href="http://en.wikipedia.org/wiki/Escabeche"><span class="Apple-style-span" style="font-size: xx-small;">wiki</span></a></i></blockquote>Not a common tin around these parts. I haven't had one that I remember.<br />
<br />
All Right<br />
Let's get to it.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5939206802/" title="Sardinas 1 by Jonny Hamachi, on Flickr"><img alt="Sardinas 1" height="480" src="http://farm7.static.flickr.com/6024/5939206802_90c877fffe_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/57973869@N00/5939205142/" title="Sardinas 2 by Jonny Hamachi, on Flickr"><img alt="Sardinas 2" height="480" src="http://farm7.static.flickr.com/6146/5939205142_a6798fbae9_z.jpg" width="640" /></a><br />
<br />
<a href="http://www.flickr.com/photos/57973869@N00/5939202708/" title="Sardinas 3 by Jonny Hamachi, on Flickr"><img alt="Sardinas 3" height="480" src="http://farm7.static.flickr.com/6024/5939202708_025eecd919_z.jpg" width="640" /></a></blockquote>So, the same order, top to bottom, as in the pic and descriptions above.<br />
<br />
We started with the babies. The Paco Lafuente Sardinillas. At the bottom of the platter. These have a really good texture, not mushy. The oil is a bit thin and not the extra virgin We've come to expect, but a fine everyday tin if you like the little guys. Three and a half tins.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3267536937/" title="Half Tin by Jonny Hamachi, on Flickr"><img alt="Half Tin" height="29" src="http://farm4.static.flickr.com/3456/3267536937_c4748de2e1_o.jpg" width="75" /></a></blockquote>We followed this with the Cuca (top of the stack), staying with the olive oil before we ventured into flavors unknown. Three giants. Skin, bones, and slimy internal organs? <br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5938656321/" title="Eviscerate Much? by Jonny Hamachi, on Flickr"><img alt="Eviscerate Much?" height="375" src="http://farm7.static.flickr.com/6001/5938656321_6c7470f4da.jpg" width="500" /></a></blockquote>These didn't get any better from there. They were mushy and had a bad funk that demanded immediate removal from the table. The lack of evisceration might have fouled this tin. The Spanish Crackers cleansed the palate and the blood sausage made it happy again. Zero Out Of Five Tins<br />
<br />
<br />
<br />
<br />
<br />
We then jumped on the Albo and were brought back to what makes us happy. Mild, mild heat, great texture, clean tasting oil, two years ago I gave them a bonus tin for bits and packaging, now that I've been spoiled to the glory that is (gasp) the Royal Tins of France, I don't warrant a bonus tin for such veils. It's a Three out of Five Tin tin. $3.99 here in the States. Eat it everyday!<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a></blockquote>The serrano ham tastes like it's plastic packaging.<br />
<br />
We finally get to the escabèche.<br />
<br />
These are interesting and different and delightful.<br />
The fish are smoked, and then tinned with the vinegary herbal oil. The oil seems a bit thinner than usual and that's a good thing. Both tins had good texture and Screamed for rye bread, a bit of yogurt and a pinch of dill.<br />
<br />
I'm glad We had two tins to taste and compare. The first (El Porrón - middle) , being our first escabèche lifetin, was intriguing. It gave Us a new way to think about sardines. A new flavor. How have I not found these before now? <br />
<br />
And then We tried the Paco Lafuente. <br />
<br />
And it was even better. Zesty, delicious.<br />
<br />
El Porrón set the standard. Three out of Five Tins.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a></blockquote>Paco Lafuente passed it. Four out of Five Tins.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a></blockquote>These were not the Euro Crème de la Crème. But a fine dinner and discussion they did make. <br />
<br />
Thanks to Rebecca Jane for risking detention and interrogation and Thanks to the 100+ Society Members for Appreciating. <br />
<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com3tag:blogger.com,1999:blog-3415099528627401791.post-24988207032163233122011-06-15T18:30:00.000-07:002011-06-21T09:29:12.072-07:00Conservas ValcárcelWe've migrated <a href="http://www.sardinesociety.com/2009/11/unitas-sardinas-estilo-portugues-en.html">back</a>. And as soon as we hit town we go to the SuperMercado. And I head to the Sardinas aisle and grab what I don't know. <br />
<br />
Back at the House, BK is a Society Member from the way back machine. He calls it out. <i>Let's pop a tin</i>.<br />
<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5837447583/" title="Conservas Valcárcel 1 by Jonny Hamachi, on Flickr"><img alt="Conservas Valcárcel 1" height="640" src="http://farm6.static.flickr.com/5225/5837447583_bd711c3310_z.jpg" width="480" /></a></blockquote>This tin cost 790 pesos which is top dollar no matter where you are. <br />
<blockquote><b><span class="Apple-style-span" style="font-size: x-large;"><a href="http://www.valcarcel.es/index2.htm">Vigilante</a></span></b></blockquote>An interesting package got even more interesting when I noticed <i>Serie Limitada</i> on the back of the box.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5837509271/" title="Conservas Valcárcel 4 by Jonny Hamachi, on Flickr"><img alt="Conservas Valcárcel 4" height="240" src="http://farm6.static.flickr.com/5107/5837509271_5f1d6b0d2e_m.jpg" width="180" /></a></blockquote>And then found a fun and thought out tin inside the box. Their <a href="http://www.valcarcel.es/english/lineadelicatessen.html"><i>Centennial Range</i></a>.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5838024734/" title="Conservas Valcárcel 2 by Jonny Hamachi, on Flickr"><img alt="Conservas Valcárcel 2" height="500" src="http://farm6.static.flickr.com/5025/5838024734_e6ff678b82.jpg" width="375" /></a></blockquote>Plated up with Gamesa Saladitas, La Costeña Rajas, mexilimes and Totopos de tortilla de maíz.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5838014564/" title="Conservas Valcárcel 3 by Jonny Hamachi, on Flickr"><img alt="Conservas Valcárcel 3" height="180" src="http://farm4.static.flickr.com/3119/5838014564_8a75970b8c_m.jpg" width="240" /></a></blockquote>Also some frozen Hornitos and tins of Tecate.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5837484623/" title="Conservas Valcárcel 5 by Jonny Hamachi, on Flickr"><img alt="Conservas Valcárcel 5" height="640" src="http://farm6.static.flickr.com/5144/5837484623_5973b1526b_z.jpg" width="480" /></a></blockquote>Their website shows <a href="http://www.valcarcel.es/english/historia.html">History and Tradition</a>, a <a href="http://www.valcarcel.es/english/impulso.html">Sustained Push</a>, and a <a href="http://www.valcarcel.es/english/calendario.html">Calendar of Catches</a>. They are thinking hard and doing good work over in Spain.<br />
<br />
These border on brisling, 10 to 12 babies all cleaned up. A decent olive oil but a bit on the mushy side. Not a lot of tooth here.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5838046572/" title="Conservas Valcárcel 6 by Jonny Hamachi, on Flickr"><img alt="Conservas Valcárcel 6" height="640" src="http://farm6.static.flickr.com/5026/5838046572_e76971977f_z.jpg" width="480" /></a></blockquote>But damn, put it on a salty cracker, add a pickled chile jalapeño and a squeeze of mexilime and it's delicioso. I wanted to go 3 point 5 but shit, I'm in Cabo, Cuatro Fuera de Cinco Latas. I hope they show up in the States.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="75" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_s.jpg" width="75" /></a></blockquote><br />
No Días Malo.<br />
<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com0tag:blogger.com,1999:blog-3415099528627401791.post-58588689451905089152011-05-18T02:24:00.000-07:002011-05-18T02:52:36.469-07:00Remember The Stinson<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5733196756/" title="Little Sumpin Sumpin from the Sardine King by Jonny Hamachi, on Flickr"><img alt="Little Sumpin Sumpin from the Sardine King" height="640" src="http://farm4.static.flickr.com/3663/5733196756_867084521c_z.jpg" width="583" /></a></blockquote>Li<a href="http://www.lagunitas.com/beers/littlesumpin.html">tt</a>le Sumpin Sumpin from The <a href="http://www.sardineking.com/">Sardine King</a>.<br />
<br />
The skeletal remains of once <a href="http://www.sardinesociety.com/2010/03/americas-last-cannery-going-out-of.html">thriving existence</a>. <br />
<br />
I'll take half a dozen of the <i>with jalapeno peppers</i> and a half a dozen <i>in Louisiana hot sauce</i>.<br />
<blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;"><span class="Apple-style-span" style="color: #999999; font-family: arial, sans-serif; font-style: italic; line-height: normal;">February 21, 2010</span><span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">GUY RAZ, host:<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span> </div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">The town of Prospect Harbor, Maine, sits across the water from Acadia National Park. It's a small, down-east fishing village, known in the region for its sardine cannery, Stinson Seafood.It's the last sardine cannery operating in the United States. It's been around for more than a century. And if you drive down the main street in Prospect Harbor, you're likely to see a large sign in the shape of a fisherman holding a can of Stinson's signature product: Beach Cliff Sardines.</div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">This week, Stinson's parent company, Bumblebee Foods, said that because of federal limits on herring catches, the plant was no longer economically viable. They plan to close the cannery on April 18. The plant's a hundred and twenty-eight employees will lose their jobs.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">One of those is plant manager Peter Colson. He's been with Stinson for 39 years.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. PETER COLSON (Plant Manager, Stinson Seafood): That's on the payroll. I started before I was old enough to be on the payroll, working in the plant. I would do other odd jobs just to try to make some extra money by selling dents, which is dented product that can't be sold on the market, which I would buy for eight cents a can and sell them for 10 cents a can and make two cents.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: And how did you even get into the business in the first place?<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: Well, my father was vice president of operations. At that time, he was plant manager of the facility. We kind of grew up in the business. I'd watch what he was doing and just was interested in how the people get along so well together and work together as an industry.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: Now, you've been there 39 years. What did you think? How did you react when you heard that the plant was shutting down?<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: Well, the first thing I thought of was the people that I've worked with for so many years. We have one lady here that's worked here for 54 years. I've also handled parties for two ladies that worked here for 60 years. There's a lot of camaraderie around here that people don't want to leave once they get here.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: Is Stinson the biggest company in town?<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: Yes, it is.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: The cannery has been in operation for at least a hundred years, right?<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: That's correct.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: What is the building like?<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: Well, we've done a lot of renovation. In 1968, the plant burnt down, and within a year, the Stinson family had put together a more-modern facility using concrete and steel, and they've made this into a very nice-looking operation.</div><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">They modernized the equipment. Back years ago, when I first started, you'd need a hundred packers to cut the heads and the tails off with scissors. Now, we have automated machines that will cut the fish. What we used to use a hundred packers for we do with 20 packers, and they lay the fish in the can, already pre-cut.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: I understand this is the last sardine cannery in the United States.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: That's correct.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: In the country.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: Yes.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: Where have they gone? I mean, who's canning sardines?<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: New Brunswick, Canada, will produce the remaining amount of sardines that are produced in North America. They're also produced in Europe and South America as well.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: Peter Colson, what are your plans? I mean, after the plant closes on the 18th of April, what will you do?<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: Well, I have to facilitate the closing of the facility and make sure that we can, you know, relocate the people is my biggest concern. And then I don't know if I'm going to I would like to maintain my lifestyle in the town of Prospect Harbor, but we'll have to wait and see.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">RAZ: That's Peter Colson. He's the plant manager of Stinson Seafood Company. It's the last-standing sardine cannery in America. It's set to close in mid-April. Peter Colson, good luck to you.<span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"> </span></div></blockquote><blockquote><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;">Mr. COLSON: Thank you very much.</span> </blockquote><blockquote><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 18px;"> Transcript provided by NPR, Copyright National Public Radio.</span></blockquote><br />
damn<br />
<br />
<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com3tag:blogger.com,1999:blog-3415099528627401791.post-57477215343531126692011-04-29T17:58:00.000-07:002012-01-11T12:42:16.185-08:00These Are A Few of My Favorite ThingsEarlier this month while hiking around Mount Tam, my Co-Hiker mentioned there was a small brewery and cafe that she has been enjoying.<br />
<br />
Oh, I'm sorry, allow me to introduce myself, my name is Jon, I like <a href="http://www.corvusbrewing.com">beer</a>.<br />
<br />
I hadn't yet been to Mill Valley Beerworks but I had heard tell. So after an enjoyable hike around the mountain, seeing wild flowers and waterfalls, we dropped back into town and got a table.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5670766816/" title="Beerworks 1 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5187/5670766816_387e3b810b.jpg" width="375" height="500" alt="Beerworks 1"></a></blockquote>Three Threads Porter, quite tasty and brewed just over to my right!<br />
<br />
What? Grumblings from the <a href="http://3eanuts.com/">3eanut</a> Gallery? Talking about beer worship? Why don't I tell you about the <a href="http://youtu.be/NbPqD1mX92k">QOTSA</a> show that recently rocked my world?<br />
<br />
Well, there is a point to my excitement.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5670153897/" title="Beerworks 2 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5104/5670153897_68028729d8.jpg" width="500" height="375" alt="Beerworks 2"></a></blockquote>They only looked at me sideways for a second when I asked for the lid to the tin. Then realizing quickly it was Matiz (<a href="http://www.sardinesociety.com/2009/01/matiz-from-galicia.html">already reviewed here</a>), asking for the box (notice their use of the word <i>tinned</i>).<br />
<br />
I gave a light explanation as to the Workings of the Society and returned to my beer, sorry, and returned to my tin. <br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5670157733/" title="Beerworks 3 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5026/5670157733_c10864692c_z.jpg" width="640" height="480" alt="Beerworks 3"></a></blockquote>Look at that!! Society Style and Everything!!<br />
<br />
See!! <br />
<br />
<a href="http://www.sardinesociety.com/2011/04/roadtrip.html">Click Here</a> to isolate this post, then cut and paste that address and send it to Your Local!! Tell Them What You Want (with a fine Porter or possibly a Rodenbach Grand Cru)!! <br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5670163753/" title="Beerworks 4 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5026/5670163753_c504fd5060_z.jpg" width="640" height="480" alt="Beerworks 4"></a><br />
</blockquote>You Tell Them How TheycankeepafewTinsontheshelfforYouandwhenYoureturnYouwillgetonewith"toast&marketaccompaniment"!! <br />
<br />
Just make sure they're Matiz or an Equal cause they still merit <a href="http://www.sardinesociety.com/search/label/4%20Tins">4</a> tins. And<a href="http://millvalleybeerworks.com/#about"> Mill Valley Beerworks</a>? Five out of Five Tins! For Great Beer, Staff, Ambiance, and a Great Tinned Sardine Board.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5670727572/" title="Beerworks 5 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5069/5670727572_3e0abd2e87_t.jpg" width="100" height="75" alt="Beerworks 5"></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/5670727572/" title="Beerworks 5 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5069/5670727572_3e0abd2e87_t.jpg" width="100" height="75" alt="Beerworks 5"></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/5670727572/" title="Beerworks 5 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5069/5670727572_3e0abd2e87_t.jpg" width="100" height="75" alt="Beerworks 5"></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/5670727572/" title="Beerworks 5 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5069/5670727572_3e0abd2e87_t.jpg" width="100" height="75" alt="Beerworks 5"></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/5670727572/" title="Beerworks 5 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5069/5670727572_3e0abd2e87_t.jpg" width="100" height="75" alt="Beerworks 5"></a></blockquote>Welcome to the Society.<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com2tag:blogger.com,1999:blog-3415099528627401791.post-64851724696421694662011-04-13T01:44:00.000-07:002011-04-13T01:50:49.178-07:00Life On The Other Side<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyFROFSw81-Epu6f0oAbUXW6j_9D-G1WliU5NHN7Sp7L-2QzMtXVuFxaiAzvk23EMnYSuyw0wlF2OTWgWdOy4swDLkuq8qIatJi-MLrctDSfMU6cmqQYIUQQdKJcKVr853_SfaHoOZOno/s1600/IMG_1339-pola.jpg" imageanchor="1" style=""><img border="0" height="400" width="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyFROFSw81-Epu6f0oAbUXW6j_9D-G1WliU5NHN7Sp7L-2QzMtXVuFxaiAzvk23EMnYSuyw0wlF2OTWgWdOy4swDLkuq8qIatJi-MLrctDSfMU6cmqQYIUQQdKJcKVr853_SfaHoOZOno/s400/IMG_1339-pola.jpg" /></a></div><br />
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For a moment I had to have <a href="http://enagreen.posterous.com/tin-of-sardines-glove-puppet">this</a> and then I realized I have too much Stuff. AND I have too much Sardine Stuff. Gotta get rid of some stuff. Do You need more stuff? I'm just giving stuff away. Some stuff I'm selling, the Good Stuff, but I got stuff I don't even know why I have. Stuff I thought I had to have, really good stuff that I thought I might need someday, when I did something. I don't do that much. And now I know what I do and what I don't do. So some stuff has got to go. Some stuff I've used and won't use again but I enjoyed using it so much that I think I might use it again. But I won't. Gotta take that stuff down to the used stuff store and see if they'll give me some dinero for it. Don't take the credit for the used stuff they got. It sounds like more dinero but You'll come home with more stuff and You know You have some stuff just like that stuff that You haven't used yet anyways. Some stuff used to be useful but has become obsolete but is such cool stuff I can't get rid of it and again I'll never use this stuff again, but I did, but I won't. Don't need that stuff anymore. Shit, the stuff I've been buying lately will be obsolete next year, but I can't stop the buying of stuff. I can curb it, limit it, but I can't stop it. Besides, next year I'll sell that stuff or give it away or put it out in the black hole in front of my house to be sucked away into someone else's stuff sack in less than twenty minutes.<br />
<br />
Course if You got me a Tin of Sardines Glove Puppet for National Sardine Day next year I'd be delighted and put it next to the <a href="http://www.sardinesociety.com/2010/03/remember-when-you-ate-lot-of-sardines.html">Clock</a>. <blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com4tag:blogger.com,1999:blog-3415099528627401791.post-14555595801815194042011-04-07T19:18:00.000-07:002011-04-08T10:05:45.001-07:00Majestic EndeavorsThe Wife manages an <a href="http://www.sffoodbank.org/">SF Food Bank</a> on Monday afternoons.<br />
A little over two weeks ago she sent me this picture.<br />
<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5599412240/" title="Food Bank Sardines by Jonny Hamachi, on Flickr"><img alt="Food Bank Sardines" height="480" src="http://farm6.static.flickr.com/5186/5599412240_8ac907ab12_z.jpg" width="640" /></a></blockquote>I didn't get it till later for one reason or another and then we were home together and I just couldn't understand: After all these years, After all these Tins, After all these beers, After all these <a href="http://www.shootyoumyself.com/2011/04/sheen-in-city.html">Wins</a>, how could she not <a href="http://youtu.be/Pm3zUQjG5no">bring it on home</a>. (Wait. Stop. Watch that last link. Kick it up to fullscreen. 1970. At 3:23 tell Jimmy <a href="http://oldnevermore.blogspot.com/">Old Nevermore</a> wants his jeans back. At 6:05 tell Jimmy I want my mind back. watch out, watch out now.)<br />
<br />
She claimed She didn't bring home the first Bag because the food product was expired and there was no way She was tasting from it. <br />
<br />
I was mildly upset.<br />
<br />
So this past Monday She brings home two Bags of Sardines.<br />
<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5598970723/" title="Majestic by Jonny Hamachi, on Flickr"><img alt="Majestic" height="480" src="http://farm6.static.flickr.com/5103/5598970723_641ca7c41d_z.jpg" width="640" /></a></blockquote>They are expired.<br />
<br />
I'm hesitant yet curious. I'm not going to do any fancy plating. I'm going to open some windows. Let the storm breeze in. Open the bags and dump them in bowls.<br />
The Wife is in <a href="http://en.wikipedia.org/wiki/Master_of_Public_Administration">class</a>. Miles away.<br />
<br />
The In Louisiana Hot Sauce of course has me intrigued but it says on the back Best Used By:06/2010. I'm not even going to show them to you. They smell fine and look fine but Nope, No Way. I will not endure food poisoning voluntarily. I've ingested many things. Animal, Mineral, Vegetable, Chemical. Felt the poisons course through my body. I'll find these again, in a fresher state and report back. Now that I know they exist.<br />
<br />
This is in no way a critique of Majestica. <br />
Let me say that again.<br />
This is in no way a critique of Majestica.<br />
<br />
I want to try them. The back label says Wild Caught/Product of Thailand/MSG/Thickner. Imported by P.K. Food Corp. <br />
<blockquote><i>P.K. Food Corp., located in San Leandro, California was established in 1996 as a food importer and rice distribution conduit from Thailand to the United States. Business began with Asian trade in the Bay Area, but soon expanded to other Asian Markets in Hawaii, Houston, Los Angeles, Seattle, and New York. <br />
<br />
The Majestica Brand was created and lauched with Family Dollar, Sam's Club, Wal-Mart, and Western Food Products (Shop Rite). The business necessitated the opening of warehouse facilities in Newark, Baltimore, Atlanta, Reno, Seattle, and the home office in San Leandro. <br />
<br />
Today, the PK Food product line offers a variety of the very best from Thailand, including long grain Jasmine rice, parboiled rice, fruit products, seafood in cans, and cracker salads.<br />
</i></blockquote><br />
I commend P.K. for donating these to the SF Food Bank system. I hope families around the Bay Area are cooking these up into a tasty recipe. Please cook them up to a nice simmer.<br />
<br />
With McDeath's offering 20 pieces of chicken parts for $4.99 and pizzas going 2 for $10 People can't afford Not to feed their families this way. It's not a choice, it's survival.<br />
<br />
Sometimes it's just food.<br />
<br />
I'm not even close to a humanitarian. I blow by Street Sheets and <a href="http://www.redcross.org/">Red Cross</a> volunteers with only a glimmer of guilt. But the Wife is working hard. She runs a Food Bank and works with children that need help. Everyday She faces the true reality that people endure.<br />
<br />
Normally, every week, I see the Red Cross volunteers and I just say "Thanks" or "Thanks for being out here", next week when I pass those same kids on the corner I'm going to snap a Fiver in the air. I'm not going to stop and listen, and I won't do it again soon. But there are a lot of Fucking People On This Planet and once in awhile I gotta do a little more than I'm doing.<br />
<blockquote><span class="Apple-style-span" style="font-size: xx-small;">The hot sauce sardines had potential, the mustard kinda blech. Send flowers to Oakland Medical Center Room 666.</span></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com2tag:blogger.com,1999:blog-3415099528627401791.post-91516381137904624852011-02-23T22:05:00.000-08:002011-03-08T01:25:31.736-08:00Hot Sardine!Oh. Hello. I didn't see you there. Have you been there long? The Clubhouses have been quite quiet lately. Just a couple of crusty old men over in the corner of Oregon, drinking beers and talking about how they used to have the Premier Tinned Sardine Website in the Blahgoshpere. Lying to each other about the cross races they never finished.<br />
<br />
Here in Northern California tins have been consumed and forgotten but not anything You haven't seen before. And I've been drinking beer and lying about cross races I never started. <br />
<br />
The Wife is in class and I'm home alone with a variety of <a href="http://www.stpetersbrewery.co.uk/">St. Peter's</a> and the latest issue of Eating Well.<br />
<br />
And wouldn't You know it; there's an article with four <strike>Canned Tuna</strike> recipes.<br />
<br />
As I've said before, "<a href="http://www.sardinesociety.com/2010/05/california-knows-how-to-party.html">Any Tuna Recipe, Anywhere, Anytime.</a>" <br />
<br />
The <a href="http://www.eatingwell.com/recipes/spicy_tuna_wrap.html">first recipe</a> I've kind of <a href="http://www.sardinesociety.com/2010/07/pantry-runneth-over.html">riffed on before</a>.<br />
<br />
The <a href="http://www.eatingwell.com/recipes/tuna_stuffed_potatoes.html">second recipe</a> looks good but not for tonight.<br />
<br />
The <a href="http://www.eatingwell.com/recipe/quick_tuna_burger.html">fourth recipe</a> must be tried.<br />
<br />
Tonight I will execute the third recipe:<br />
<blockquote><strike><b><span class="Apple-style-span" style="font-size: x-large;">Tuna</span></b></strike><b><span class="Apple-style-span" style="font-size: x-large;"> <a href="http://www.eatingwell.com/recipes/tuna_tomato_mac_cheese.html">Sardine-&-Tomato Mac & Cheese</a></span></b></blockquote><i><strike>Tuna</strike> Sardine mac & cheese takes a trip to the Southwest with spicy tomato and festive blue tortilla chips on top. Canned tomatoes with green chiles and ancho chile powder add a peppery kick, but if you like, you can keep it mellow by using a 14-ounce can of drained petite diced tomatoes and mild chili powder.</i><br />
<blockquote>8 ounces (about 3 cups) whole-wheat rotini pasta<br />
2 tablespoons all-purpose flour<br />
1 cup nonfat milk, divided<br />
1/2 cup grated extra-sharp Cheddar cheese<br />
1/2 cup grated pepper Jack cheese<br />
1/4 teaspoon ground ancho chile powder (see Notes)<br />
1/4 teaspoon salt<br />
1/4 teaspoon freshly ground pepper<br />
1 1/2 cups reduced-fat cottage cheese, preferably low-sodium<br />
1 5- to 6-ounce tin <strike>chunk light tuna</strike> Sardines, drained and flaked<br />
1 10-ounce can diced tomatoes with green chiles, drained<br />
1/4 cup crumbled tortilla chips, preferably blue corn</blockquote><blockquote>Preheat oven to 450°F.<br />
Cook pasta in a large saucepan of boiling water according to package directions. Drain and rinse.<br />
Meanwhile, whisk flour and 2 tablespoons milk in a small bowl. Heat the remaining milk in a large ovenproof skillet over medium heat until steaming.<br />
Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the skillet. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove from the heat and stir in Cheddar, pepper Jack, chile powder, salt and pepper.<br />
Puree cottage cheese in a food processor or blender until very smooth, scraping down the sides as necessary. Stir into the sauce in the skillet. Add <strike>tuna</strike> Sardines and the pasta; stir well to coat with the sauce. Sprinkle drained tomatoes evenly over the top.<br />
Bake until hot and bubbling, 20 to 25 minutes. Top with crumbled tortilla chips.</blockquote>I don't want to spring a new tin on You without the Wife (I have one or two) so I'm reaching into my case of <a href="http://www.sardinesociety.com/2010/02/wild-planet-extra-virgin-olive-oil-and.html">Wild Planet</a>s. I'm choosing the <i>In Water</i> as the <strike>tuna</strike> product recommended is. Also I don't have much taste for <i>Tinned in Water</i>. Cooking with them seems appropriate.<br />
<br />
I shopped at the Bowl for all the ingredients, as <a href="http://www.eduardopasta.com/">local</a> and <a href="http://www.casa-chicas.com/">organic</a> as possible, and kept to the recipe as best as I could. I'm popping two tins, one doesn't seem enough, two's too many.<br />
<br />
Four big fish, skin no bones. I put 6 in the recipe, ate one (so very <strike>tuna</strike> like) and gave one to the dags.<br />
<a href="http://www.youtube.com/watch?v=2a_ATxfEuLU">You like dags?</a> <blockquote><a href="http://www.flickr.com/photos/57973869@N00/5472503881/" title="S&T M&C 1 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5253/5472503881_6a95936abf.jpg" width="500" height="375" alt="S&T M&C 1" /></a></blockquote><a href="http://www.flickr.com/photos/57973869@N00/5472423855/" title="S&T M&C 2 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5212/5472423855_eff9088c55_m.jpg" width="240" height="180" alt="S&T M&C 2" /></a> <blockquote><a href="http://www.flickr.com/photos/57973869@N00/5473022668/" title="S&T M&C 4 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5253/5473022668_fab1703928_m.jpg" width="240" height="180" alt="S&T M&C 4" /></a></blockquote><a href="http://www.flickr.com/photos/57973869@N00/5473091138/" title="S&T M&C 5 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5297/5473091138_3bcacb2d31_m.jpg" width="240" height="180" alt="S&T M&C 5" /></a> <blockquote><a href="http://www.flickr.com/photos/57973869@N00/5473094438/" title="S&T M&C 6 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5091/5473094438_fbc61b6c9f.jpg" width="500" height="375" alt="S&T M&C 6" /></a></blockquote>That was just fine. Nice spice, a bit crunchy from the chips. Don't crunch the chips so fine and add more for that wonderful trashy crunch.<br />
It wasn't over cheesy. I might have cut back a bit on the cheese.<br />
I over cooked the pasta just a little; the whole wheat is nice.<br />
The sardines are subtle and delicious, kinda wanted more, two tins instead of 1 1/2.<br />
This has possibilities. Three out of Five Tins. <blockquote><a href="http://www.flickr.com/photos/57973869@N00/5472503535/" title="S&T M&C 7 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5259/5472503535_6bba1e448b_s.jpg" width="75" height="75" alt="S&T M&C 7" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/5472503535/" title="S&T M&C 7 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5259/5472503535_6bba1e448b_s.jpg" width="75" height="75" alt="S&T M&C 7" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/5472503535/" title="S&T M&C 7 by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5259/5472503535_6bba1e448b_s.jpg" width="75" height="75" alt="S&T M&C 7" /></a><br />
</blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com4tag:blogger.com,1999:blog-3415099528627401791.post-75530166120519104562010-11-24T12:14:00.000-08:002010-11-24T12:21:57.300-08:00Happy National Sardine Day!!<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5204475963/" title="Happy National Sardine Day! by Jonny Hamachi, on Flickr"><img src="http://farm6.static.flickr.com/5005/5204475963_c22c988268.jpg" width="375" height="500" alt="Happy National Sardine Day!" /></a></blockquote>What are you doing to celebrate? <br />
<br />
An early morning trip down to Monterey to see the <a href="http://www.youtube.com/watch?v=mLJSt05h2DE">roundabout</a>. Then we pick up a few cases of tins and drive around handing them out to the homeless. Later in the afternoon we set up a Sardine Support Group table outside of a Major Shopping Mall providing comforting approval for those who appreciate, and concern and conversion for those who sneer. Finishing off the day with dinner for all our family and friends; we'll build a fire, pop a few tins, drink local, and tell stories of tins gone by.<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com1tag:blogger.com,1999:blog-3415099528627401791.post-3099521798017360482010-11-07T01:58:00.000-07:002010-11-07T01:58:55.910-07:00Daylight SavingsI don't get an extra hour of sleep by setting my clocks back.<br />
<br />
Tonight I will sleep the same number of hours I sleep no matter what time it is.<br />
<br />
But Tomorrow...<br />
<br />
Tomorrow when I wake I will set the clocks back and get an extra hour of Tomorrow.<br />
<br />
That's the great thing about <i>Fall Back</i>. We get an extra hour of Tomorrow.<br />
<br />
Also, it's a good time to turn over all your tins in the pantry. Anything sitting around since last March could use a turning. Just to move the liquids and keep the other side, uhm, moist.<br />
<br />
You understand. <blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com0tag:blogger.com,1999:blog-3415099528627401791.post-23266934257592697262010-10-25T22:16:00.000-07:002011-05-19T02:26:40.771-07:00The Seagulls of ArvorJust when I thought it was safe. Just when I thought I'd seen every tin locally available. Just when I began to think I'd seen every tin available in the Greater Bay Area and Beyond, my local boutique busts out something new and exciting. And spendy.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5116240707/" title="Les Mouettes d'Arvor 1 by Jonny Hamachi, on Flickr"><img alt="Les Mouettes d'Arvor 1" height="640" src="http://farm2.static.flickr.com/1253/5116240707_24692c34be_z.jpg" width="480" /></a></blockquote><br />
<b><span class="Apple-style-span" style="font-size: x-large;">Les Mouettes d'Arvor</span></b><br />
<br />
A quick googling turns up their <a href="http://www.gonidec.com/index.php">website</a> (in French) which shows a wide range of tins (30) including tins of vintage. The second site on the search is this <a href="http://www.sardinesociety.com/2009/04/sardinettes-les-mouettes-darvor-et-nuri.html">review</a> from a certain French Society Member who shall remain nameless, I'm sure you all know who I mean. The third site to come up is the very <a href="http://www.markethallfoods.com/products.php?product=Sardines-from-Les-Mouettes-d'Arvor">Markethall</a> I purchased these tins from, with a very thoughtful couple of paragraphs about these tins (online price even more than I paid). <br />
<br />
So does Google know who I am, with my droid (googlecentric), gmail, blogger sites, and google on my Safari? Are they tracking me and giving me sites I already visit or are in my neighborhood? Is this really the search I'm looking for? <br />
<br />
Who cares? I've got nothing to hide. I know who I am. Society Member xxx-xx-xxxx. (All Society Members are tracked by their Social but none are known so every Member's number is xxx-xx-xxxx. Please make a note of Your number (xxx-xx-xxxx) and use it with Inter-Society Correspondences and at all Meetings.) How boring tracking me and my movement whether by Googly or the Government. Bikes and Food and Booze.<br />
<br />
Tins, talk about the Tins. Ok,ok,ok.<br />
<br />
I'm feeling that Les Mouettes d'Arvor is up there in the French Tinned Sardine Royalty and at these prices they better be:<br />
à l'Huile d'Olive <i>vierge extra</i>: $6.75<br />
au Citron <i>à l'huile d'olive vierge extra</i>: $6.50<br />
Piquantes <i>à l'huile d'olive vierge extra</i>: $6.95<br />
That's all taxed, three tins $20+.<br />
<br />
I've paid more.<br />
<br />
I Am Not putting these in a <a href="http://www.sardinesociety.com/search/label/Recipes">recipe</a>. These are going on a nice Society Style <a href="http://www.sardinesociety.com/2009/07/waitrose.html">Platter</a> with a Francophile appeal. I shopped for all ingredients at the MarketHall.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5116244321/" title="Les Mouettes d'Arvor 2 by Jonny Hamachi, on Flickr"><img alt="Les Mouettes d'Arvor 2" height="480" src="http://farm5.static.flickr.com/4086/5116244321_c3ce66ee01_z.jpg" width="640" /></a></blockquote>Sourdough baguette. Fromager D'Affinois, a supersoft brie-style. A few slices of <a href="http://en.wikipedia.org/wiki/Rosette_de_Lyon">Rosette de Lyon</a>. A bit of green beans with almonds. Avocado, olives, mixed greens, and a 2009 Domaine Heritiers du Comte Lafon Mâcon-Villages. <br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5116849948/" title="Les Mouettes d'Arvor 3 by Jonny Hamachi, on Flickr"><img alt="Les Mouettes d'Arvor 3" height="480" src="http://farm2.static.flickr.com/1130/5116849948_0f631b9513_z.jpg" width="640" /></a></blockquote>Let's start with the à l'Huile d'Olive (South Central)<br />
Four monsters, skin on with vertebrates. These are amazing, firm texture, clean oil. They might be bigger than perfect but there is nothing that could make them better. Five out of Five tins.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a></blockquote>Next up: au Citron (left)<br />
Six medium fish. Skin and vertebrates. A bit smaller than the olive oil but just as firm. The lemon is right there, immediately. This seems like a leaner fish and GG like the avocado to fatten it up and pull out the flavors. I, of course, am a Cheesehead (Go Pack!), Brie Me Baby. The lemon's rind is in the bottom of the tin and gets right in there with the avocado. This is a killer tin but the lemon is almost to dominant and could possibly be artificial as well as au natural. They kind of need the avo or brie to bring it all together. Four out of Five Tins. <br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a></blockquote>And Piquantes (right)<br />
Same fish as au Citron, skin and vertebrates, but Damn! That's one of the spiciest sardines I've had straight out the tin. Piri Piri Peppers right there in the tin. Great texture. Great fish. Again with the avocado or cheese. A little sumpthin sumpthin to cut back the flavor. Good oil. Extra virgin. Four out of Five Tins. <br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a><br />
<a href="http://www.flickr.com/photos/57973869@N00/3209815819/" title="Tin by Jonny Hamachi, on Flickr"><img alt="Tin" height="87" src="http://farm4.static.flickr.com/3103/3209815819_86f254ae3e_m.jpg" width="102" /></a></blockquote>These are high quality tins.<br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5116250613/" title="Les Mouettes d'Arvor 4 by Jonny Hamachi, on Flickr"><img alt="Les Mouettes d'Arvor 4" height="480" src="http://farm2.static.flickr.com/1176/5116250613_445397c20b_z.jpg" width="640" /></a></blockquote>The sliced meat and brie was delicious, the green beans OK, and the wine was wonderful. See those peppers!<br />
<br />
It's sad to see that one last sardine in the tin. That's over a buck and a half for just that one yummy fish. <br />
Did you know that if you gooooogle the blogosphere for canned sardines at least a third of the results will be about how they are so good for our canine friends. <br />
<blockquote><a href="http://www.flickr.com/photos/57973869@N00/5116252267/" title="Les Mouettes d'Arvor 5 by Jonny Hamachi, on Flickr"><img alt="Les Mouettes d'Arvor 5" height="640" src="http://farm5.static.flickr.com/4152/5116252267_088022a1bf_z.jpg" width="480" /></a></blockquote>Good Night Everybody!<br />
<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com6tag:blogger.com,1999:blog-3415099528627401791.post-33529159153859450102010-10-12T10:41:00.000-07:002010-10-12T10:41:50.280-07:00And Then There Were None – The Rise & Fall of Maine's Sardine Industry<b>2010 History Conference</b><br />
October 22-23<br />
<a href="http://www.penobscotmarinemuseum.org/">Penobscot Marine Museum</a><br />
Searsport, ME<br />
<br />
MAINE'S SARDINE INDUSTRY WILL BE TOPIC OF HISTORY CONFERENCE<br />
Symposium at Penobscot Marine Museum and will also Feature "Great Sardine Cookoff".<br />
<br />
A history conference at Penobscot Marine Museum will examine the rise and fall of Maine's once-great sardine industry, and present analysis, documentation and personal reminiscences of the final days of Maine's last sardine cannery. "And Then There Were None -- The Rise & Fall of Maine's Sardine Industry" will be held Friday evening and Saturday, October 22-23.<br />
<br />
The museum's history conference draws together amateur and professional scholars and anyone interested in the history of Maine and the Penobscot Bay region. It features an evening of informal sessions and a full day of formal presentations. Presenters will include: David Libby of the Maine Department of Marine Resources; Peter Colson, manager of the Stinson Seafood plant in Prospect Harbor; Al West, Stinson's director of purchasing; Dr. Pauleena MacDougall of the Maine Folklife Center; Bill Kuykendall of the New Media Center at the University of Maine; David Conover of Compass Light Productions; and photographer Mark Starr.<br />
<br />
Saturday's luncheon will comprise "The Great Sardine Cookoff." Local restaurants will donate their best sardine-based dishes, and conference attendees will vote for their favorites. Nancy English, restaurant reviewer for the Portland Press Herald, will be on hand to critique the "sardine cuisine." Contestants/donors include Brick House Restaurant, Captain Shorty's, Coastal Coffee, Cooks Crossing (all of Searsport), the culinary arts program at Waldo County Technical Center, and Cappy's Chowder House of Camden. A non-sardine option will also be available.<br />
<br />
Prior registration is recommended. For details and to register, call 207-548-2529 or visit <a href="http://www.penobscotmarinemuseum.org/">www.PenobscotMarineMuseum.org</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc97kwD1cvv2xBYJpPq53UtQ0Ud-aykj93YPDwCa9XCaDeZCMUocTeHQors4l-nuREoBNnVSpO9ZN-A7r3EXueLDM8EdmO08vYy-LQ2FG1bgs6EODwoLoOz46yOBcJLGk_dF52mzdJQ5CF/s1600/Kosti.Packing+cans.Web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc97kwD1cvv2xBYJpPq53UtQ0Ud-aykj93YPDwCa9XCaDeZCMUocTeHQors4l-nuREoBNnVSpO9ZN-A7r3EXueLDM8EdmO08vYy-LQ2FG1bgs6EODwoLoOz46yOBcJLGk_dF52mzdJQ5CF/s320/Kosti.Packing+cans.Web.jpg" width="307" /></a></div><br />
PHOTO CAPTION:<br />
How Maine's sardine industry went from abundance to oblivion will be the subject of Penobscot Marine Museum's 2010 History Conference, October 22-23. (Photo by Kosti Ruohomaa; from the Maine Sardine Council Collection in the Penobscot Marine Museum archives)<blockquote><iframe src="http://player.vimeo.com/video/15665418?portrait=0" width="400" height="300" frameborder="0"></iframe></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2O8u4Xl_Xz8p_xrU-43EFUVONzv0IOHqx9VruVE4nB_rSM8nvboBdJO6B4zwFu7NcudW8TQdhN-AQsv65bg8gSttbhety71zbhoBekOC0D_tZp472XbhI2xs_VF4jlSQeepaC6E6gqMH/s1600/conference-poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2O8u4Xl_Xz8p_xrU-43EFUVONzv0IOHqx9VruVE4nB_rSM8nvboBdJO6B4zwFu7NcudW8TQdhN-AQsv65bg8gSttbhety71zbhoBekOC0D_tZp472XbhI2xs_VF4jlSQeepaC6E6gqMH/s320/conference-poster.jpg" width="213" /></a></div><blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com0tag:blogger.com,1999:blog-3415099528627401791.post-48053560555518096762010-10-04T11:36:00.000-07:002010-10-04T11:36:44.203-07:00Sardines From NorwayWho doesn't like sardine can label ?<br />
Here are four out of more than 25 000 different labels printed in Norway during the last century… Suddenly my french ego shrinks and I just feel like diving in cold water. Just the opposite of what you must feel in your Icelandic pond !<br />
Enjoy <a href="http://iddiser.com/">Iddiser</a>.<br />
<br />
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<br />
An by the Norway, Is there among the Society someone who's collecting Maine sardine can labels? This is a question I've been asked by a fellow from Norway.<br />
<br />
Enjoy !<br />
Philippe ANGINOT<br />
<blockquote></blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com2tag:blogger.com,1999:blog-3415099528627401791.post-20878691989049851212010-09-15T11:51:00.000-07:002010-09-15T11:57:28.119-07:00Collection de Boites de Sardines Pleines + de 500<a href="http://www.leboncoin.fr/collection/137156777.htm">Here's a link</a> toward a rare sale… it might be of interest for the Society ! 500 different cans at a time, some 20 years old and still eatable by a french stomach… Enough for a lifetime !!!<br /><br />Enjoy !<br />Philippe ANGINOT <blockquote> </blockquote>Jonny Hamachihttp://www.blogger.com/profile/06526726976859619253noreply@blogger.com1