Mail Bag

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.

Naturally, I thought of you.
Scott

Show her the Four and Five Tin Tins.
And the Recipes.

Hang In There Susan!!

Sheee-ets

Long time Society Member, Foodie and Fasionisto, Nevin Mrgan dropped Us a line.

FOUR PIECE BED SET - $265

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!

Sardine Tin Bed Toppings are made with beautifully soft 100% 200 Thread Count Cotton.

What's up with the 200 thread count?

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 Bed Toppings, 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 dog bed down in the laboratory (Annie would love it). But 200 thread count just won't cut it. Not at that price.

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.

Anyways, Thanks Nevin.

Latas de Contrabando

Rebecca 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.

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.

Sardinas Cuca en aceite d oliva
Albo Sardinas picantonas
El Porrón Sardinas en escabeche
Paco Lafuente Sardinas en escabeche
Paco Lafuente Sardinillas en aceite de oliva

Interesting packaging notes:
The Cuca has an interesting basic design and mentions "Sin Gluten"
Albo can be found around the States but not in Spanish. We've talked about them before once or twice.
The El Porrón is bright and eye catching with the long spouted wine flask it's named for on the box.
And the Paco Lafuentes have an interesting number system showing how many fish will be in each tin. The sardinas says 3/5 piezas and the sardinillas - 20/22 piezas.

Cuca has a strong website and blog. Check out this article. Paco Lafuente's website has beautiful tinned seafood. The others don't have a real web presence that I can find.

So Spain means another trip to the Spanish Table (such a great place) and a quick stop at the Bowl.

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.

While those cook Let's talk about escabèche

[es-keh-BEHSH]

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. wiki

Not a common tin around these parts. I haven't had one that I remember.

All Right
Let's get to it.

So, the same order, top to bottom, as in the pic and descriptions above.

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.

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?

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





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!

The serrano ham tastes like it's plastic packaging.

We finally get to the escabèche.

These are interesting and different and delightful.
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.

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?

And then We tried the Paco Lafuente.

And it was even better. Zesty, delicious.

El Porrón set the standard. Three out of Five Tins.

Paco Lafuente passed it. Four out of Five Tins.

These were not the Euro Crème de la Crème. But a fine dinner and discussion they did make.

Thanks to Rebecca Jane for risking detention and interrogation and Thanks to the 100+ Society Members for Appreciating.

Conservas Valcárcel

We've migrated back. 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.

Back at the House, BK is a Society Member from the way back machine. He calls it out. Let's pop a tin.

This tin cost 790 pesos which is top dollar no matter where you are.

Vigilante

An interesting package got even more interesting when I noticed Serie Limitada on the back of the box.

And then found a fun and thought out tin inside the box. Their Centennial Range.

Plated up with Gamesa Saladitas, La Costeña Rajas, mexilimes and Totopos de tortilla de maíz.

Also some frozen Hornitos and tins of Tecate.

Their website shows History and Tradition, a Sustained Push, and a Calendar of Catches. They are thinking hard and doing good work over in Spain.

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.

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.

No Días Malo.

Remember The Stinson

Little Sumpin Sumpin from The Sardine King.

The skeletal remains of once thriving existence.

I'll take half a dozen of the with jalapeno peppers and a half a dozen in Louisiana hot sauce.

February 21, 2010 

GUY RAZ, host:  

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.

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. 

One of those is plant manager Peter Colson. He's been with Stinson for 39 years. 

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. 

RAZ: And how did you even get into the business in the first place? 

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. 

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? 

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. 

RAZ: Is Stinson the biggest company in town? 

Mr. COLSON: Yes, it is. 

RAZ: The cannery has been in operation for at least a hundred years, right? 

Mr. COLSON: That's correct. 

RAZ: What is the building like? 

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.

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. 

RAZ: I understand this is the last sardine cannery in the United States. 

Mr. COLSON: That's correct. 

RAZ: In the country. 

Mr. COLSON: Yes. 

RAZ: Where have they gone? I mean, who's canning sardines? 

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. 

RAZ: Peter Colson, what are your plans? I mean, after the plant closes on the 18th of April, what will you do? 

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. 

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. 

Mr. COLSON: Thank you very much. 

Transcript provided by NPR, Copyright National Public Radio.

damn

These Are A Few of My Favorite Things

Earlier this month while hiking around Mount Tam, my Co-Hiker mentioned there was a small brewery and cafe that she has been enjoying.

Oh, I'm sorry, allow me to introduce myself, my name is Jon, I like beer.

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.

Three Threads Porter, quite tasty and brewed just over to my right!

What? Grumblings from the 3eanut Gallery? Talking about beer worship? Why don't I tell you about the QOTSA show that recently rocked my world?

Well, there is a point to my excitement.

They only looked at me sideways for a second when I asked for the lid to the tin. Then realizing quickly it was Matiz (already reviewed here), asking for the box (notice their use of the word tinned).

I gave a light explanation as to the Workings of the Society and returned to my beer, sorry, and returned to my tin.

Look at that!! Society Style and Everything!!

See!!

Click Here 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)!!

You Tell Them How TheycankeepafewTinsontheshelfforYouandwhenYoureturnYouwillgetonewith"toast&marketaccompaniment"!!

Just make sure they're Matiz or an Equal cause they still merit 4 tins. And Mill Valley Beerworks? Five out of Five Tins! For Great Beer, Staff, Ambiance, and a Great Tinned Sardine Board.

Welcome to the Society.

Life On The Other Side

For a moment I had to have this 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.

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 Clock.

Majestic Endeavors

The Wife manages an SF Food Bank on Monday afternoons.
A little over two weeks ago she sent me this picture.

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 Wins, how could she not bring it on home. (Wait. Stop. Watch that last link. Kick it up to fullscreen. 1970. At 3:23 tell Jimmy Old Nevermore wants his jeans back. At 6:05 tell Jimmy I want my mind back. watch out, watch out now.)

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.

I was mildly upset.

So this past Monday She brings home two Bags of Sardines.

They are expired.

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.
The Wife is in class. Miles away.

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.

This is in no way a critique of Majestica.
Let me say that again.
This is in no way a critique of Majestica.

I want to try them. The back label says Wild Caught/Product of Thailand/MSG/Thickner. Imported by P.K. Food Corp.

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.

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.

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.

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.

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.

Sometimes it's just food.

I'm not even close to a humanitarian. I blow by Street Sheets and Red Cross 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.

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.

The hot sauce sardines had potential, the mustard kinda blech. Send flowers to Oakland Medical Center Room 666.