Re: Sardines [was Bottled Water]

[Guest guest]

--- <slethnobotanist@...> wrote:

> > >

> > > B:

> > > Sitting here on TG eve eating sardines and chorizo--not bad,

> > > either--and wondering what y'all are up to...

> >

> > :

> > Can you recommend some good sardines? I remember eating and

> > liking canned sardines as a kid. Are any of the canned ones OK?

>

> :

> King is my favorite and also the most expensive but their fish

> has the highest fat content. I have had all kinds of sardines from

> various companies and the cheaper ones are a little too lean for my

> taste. Just make sure you buy them in packed in spring water or sild

> sardine oil, and you should be okay.

>

> I like 'em piled high on a plate, salted with chopped onions and

> mustard sauce, and sprinkled with a little olive oil. Yummy!

>

> By the way, WF often sells them fresh.

and ,

I checked at Whole Foods today to see what kind of sardines they had.

The WF near me doesn't carry fresh sardines, although the guy at the

fish counter said they can special order them from Greece. I looked

for the King but didn't find it. I ended up buying Crown Prince

" wild caught " Brisling sardines in water - " product of Scotland " .

They were quite tasty straight out of the can and larger than what I

remembered eating as a child. Except, the heads were missing. I

thought I remembered the sardines with heads in a can as a kid - but

that was soooo long ago I may not be remembering right.

Does anyone eat the sardine heads?

<just had to ask after all the recent talk about shrimp heads>

I asked the guy at the fish counter about their oysters too. I told

him I ate raw egg yolks and drank raw milk and cream, but I wasn't

brave enough to eat oysters raw. He said he wouldn't eat them raw

either. Then much to my surprise he gave me a free sample pack with 4

oz of oysters (3 big ones)! I brought them home and made oyster stew.

I remembered a milky oyster stew I had as a child and tried to

replicate it. It actually came out much like I remembered - got lucky

I guess. I just washed the oysters and put them in a pot with some

butter, milk, minced garlic, and a dash of real salt and boiled them

gently for about 10 minutes.

Mmmmmm!

Still not brave enough to eat them raw.

<oysters of course!>

<needs more intestinal fortitude>

[Guest guest]

Just had to ask, Why the phobia on raw oysters? Oysters were

probably my first raw food, since we always had oysters on the half

shell at every holiday or special event. Not only is it legal

everywhere to purchase and consume it, it was accepted as 'normal'-if

you liked them- Not like your 'risking your life' dogma they try to

spread about raw milk.

Just curious,

Jan

> I asked the guy at the fish counter about their oysters too. I told

> him I ate raw egg yolks and drank raw milk and cream, but I wasn't

> brave enough to eat oysters raw. He said he wouldn't eat them raw

> either. Then much to my surprise he gave me a free sample pack

with 4

> oz of oysters (3 big ones)! I brought them home and made oyster

stew.

> I remembered a milky oyster stew I had as a child and tried to

> replicate it. It actually came out much like I remembered - got

lucky

> I guess. I just washed the oysters and put them in a pot with some

> butter, milk, minced garlic, and a dash of real salt and boiled them

> gently for about 10 minutes.

> Mmmmmm!

>

> Still not brave enough to eat them raw.

> <oysters of course!>

>

> <needs more intestinal fortitude>

>

[Guest guest]

> I checked at Whole Foods today to see what kind of sardines they had.

> The WF near me doesn't carry fresh sardines, although the guy at the

> fish counter said they can special order them from Greece. I looked

> for the King but didn't find it. I ended up buying Crown Prince

> " wild caught " Brisling sardines in water - " product of Scotland " .

> They were quite tasty straight out of the can and larger than what I

> remembered eating as a child. Except, the heads were missing. I

> thought I remembered the sardines with heads in a can as a kid - but

> that was soooo long ago I may not be remembering right.

>

> Does anyone eat the sardine heads?

> <just had to ask after all the recent talk about shrimp heads>

>

> I asked the guy at the fish counter about their oysters too. I told

> him I ate raw egg yolks and drank raw milk and cream, but I wasn't

> brave enough to eat oysters raw. He said he wouldn't eat them raw

> either. Then much to my surprise he gave me a free sample pack with 4

> oz of oysters (3 big ones)! I brought them home and made oyster stew.

> I remembered a milky oyster stew I had as a child and tried to

> replicate it. It actually came out much like I remembered - got lucky

> I guess. I just washed the oysters and put them in a pot with some

> butter, milk, minced garlic, and a dash of real salt and boiled them

> gently for about 10 minutes.

> Mmmmmm!

>

> Still not brave enough to eat them raw.

> <oysters of course!>

>

,

Ooh, how fun! I think what I buy are King (I've eaten all those

in the cupboard, so I can't be sure) and I get them not at WF but at

Trader Joe's and they are not expensive afaik, but perhaps they are

afa sardines go? I wouldn't know since they are the only kind I buy

because they come packed in EVOO and it just never occurred to me to

compare prices or buy sardines in spring water and add oil, ok?

<shut up!>

<tips hat to >

so yes, I think these are the sardines I usually buy:

http://static.flickr.com/79/210692366_8392e633dd_m.jpg

but I was at WF the other day perusing the sardines and I noticed these:

http://www.shopnatural.com/html/19210.htm

two flavors of which come in evoo--lemon and cayenne chili--yum.

if you read the little blurb from the link, they seem a great choice,

and they were very cheap, although the cans are small, which is fine

with me, as it makes a more reasonable single serving.

I'll try some in water next time, since I don't really care for olive

oil anyway and it's a waste of sardine goodness to drain it out of the

can like I do.

What would be tasty, I bet, are sardines with one of those new Jungle

Products oil blends drizzled on top...

So...why won't you eat raw oysters, then? I had the most beautiful

plate of kumamoto's the other night--superb:

http://www.marga.org/food/blog/archives/oyster.jpg

I don't like buying shellfish at the local WF because the clams and

mussels never look fresh but I have purchased an oyster or two from

time to time without incident. The seafood guys will open a couple at

the counter and you can slurp 'em down right there then just bring a

printed tag to the checkout, a fun appetizer on the way home from the

office.

I don't see fresh sardines at WF--or very rarely--but they have them

at the Asian markets and the farmers markets. I always mean to buy

some but never have the time to figure out what to do with them. I

mostly want to make fish sauce but it always gets pushed to the bottom

of my to-do list--for five years now, ha.

B.

[Guest guest]

Is Kign from S Am? Does anyone know of a brand that is?

,

King sardines come from the Norwegian fjords. Interestingly,

according to their site, the olive oil they use to pack fish is

evoo--I assumed it was pure grade.

http://tinyurl.com/5abbn

B.

[Guest guest]

--- B, " downwardog7 " <illneverbecool@...> wrote:

> I'll try some in water next time, since I don't really care for

> olive oil anyway and it's a waste of sardine goodness to drain it

> out of the can like I do.

,

I saw sardines in olive oil, but chose water after recently reading

what Colpo had to say about olive oil in " The Great

Cholesterol Con " (I got the e-book for only $9.95):

" Before people rush off to embrace monounsaturated oils as the next

cardiovascular elixir, they should know that the claimed heart-healthy

benefits of these oils have never been demonstrated. Their rapid rise

to stardom has been fueled almost entirely by tales of low CHD rates

among southern European countries where olive oil often forms a staple

of the diet. Ironically the country with the lowest rates of CHD in

southern Europe is the one with the greatest intake of highly

saturated animal fats - France! "

" Furthermore, the only group of researchers to ever put olive oil to

the clinical test found it to be anything but a coronary liquid gold.

Rose and colleagues randomized men with existing CHD to consume diets

high in either corn oil, olive oil, or animal fats for a period of two

years, reporting their results in a 1965 issue of the British Medical

Journal. By the end of the trial, only fifty-two percent of the corn

oil group and fifty-seven percent of the olive oil group remained

alive and free of heart attack. In contrast, a full seventy-five

percent of the control subjects who kept eating their high animal fat

diet remained free of either fatal or non-fatal heart attack. "

So, I'll stick with sardines in water or sardine oil.

I'm still wondering if anyone eats sardines whole - with the head?

[Guest guest]

> So, I'll stick with sardines in water or sardine oil.

>

> I'm still wondering if anyone eats sardines whole - with the head?

>

,

No need to convince me that evoo is little more than a non-harming

food, if that's what was going on. I've simply never seen sardines in

sardine oil--not at the two stores where I buy anyway--have you?

Colorful prose from Colpo. I just shipped that book to my dad and now

I can see it was for naught.

Never ate sardines with heads though I'd love to as soon as I locate some.

A quick Google of " whole sardines " came up with this promising recipe

http://thestonesoup.com/blog/2006/05/little-fish/

but nothing for sale in cans.

Appears if you want to eat the heads, you'll have to prepare them

yourself.

I'm tempted to pick some up this morning at the farmers market, but

maybe I'll wait until I get to France since I've eschewed cooking

lately and am living on US Wellness meats. The vacuum packaging isn't

bothering me in the least.

[Guest guest]

--- In , " Furbish " <efurbish@...>

wrote:

France also has the largest per capita nylon jumpsuit

> consumption in Europe (results from informal personal study), so

> cotton clothing clearly causes heart disease.

,

I'm gonna ensconce you in nylon for your own protection. Plus maybe

you'll assimilate better. Merry Christmas.

B.

[Guest guest]

> " Furthermore, the only group of researchers to ever put olive oil to

> the clinical test found it to be anything but a coronary liquid gold.

> Rose and colleagues randomized men with existing CHD to consume diets

> high in either corn oil, olive oil, or animal fats for a period of two

> years, reporting their results in a 1965 issue of the British Medical

> Journal. By the end of the trial, only fifty-two percent of the corn

> oil group and fifty-seven percent of the olive oil group remained

> alive and free of heart attack. In contrast, a full seventy-five

> percent of the control subjects who kept eating their high animal fat

> diet remained free of either fatal or non-fatal heart attack. "

,

Does it mention anywhere whether they used evoo or refined olive oil

in this study?

B.

[Guest guest]

--- B, " downwardog7 " <illneverbecool@...> wrote:

> Does it mention anywhere whether they used evoo or refined olive oil

> in this study?

,

Don't know. You'd have to ask . Too bad he doesn't post here

any more. Or you could look up the 1965 British Medical Journal.

Also, in addition to 's contention about cotton clothing and heart

disease, mentioned that Yudkin's studies in the 1950's showed

.... " that the strongest predictor of coronary mortality among

countries was the level of TV and radio ownership, followed closely by

car ownership " .

We better ban TV's, radios, and cars too.

[Guest guest]

--- In , <slethnobotanist@...>

wrote:

> I've seen the Jungle products but not the oil *blends*. What do these

> consist of?

They were sampling the new blends at the conference. When I checked

their site, it appears the line is yet to be released. Pourable oil in

bottles.

(Were you intending to come to the conference or was that yet another

of the wild rumors ever making the rounds?)

They were a variety of blends made from, mac nut, red palm

and...hmm...coconut seems obvious. There were assorted

flavors/themes: Asian, African, etc--one was vanilla.

> Maybe you can talk one of your clients into stocking homemade fish

> sauce, then you would have some motivation for making some.

No talking anyone into anything--they receive what I deliver. Anyway,

they'd get it not straight up but incorporated into whatever. Has

anyone here made it?

B.

[Guest guest]

> Fish sauce? Yeah. Not for awhile, though. No time for elaborate

> culinary projects, unfortunately.

,

Was it stanky in the house? Where did you ferment it?

Hope you're busy in a good way but the (un)smiley is causing me

worry... B.

[Guest guest]

> > Colorful prose from Colpo. I just shipped that book to my dad and now

> > I can see it was for naught.

>

> Quid est?

,

You mean this?

http://thegreatcholesterolcon.com/

B.

[Guest guest]

A poor argument against olive oil: [comments in brackets]

" Before people rush off to embrace monounsaturated oils as the next

cardiovascular elixir, they should know that the claimed heart-healthy

benefits of these oils have never been demonstrated. Their rapid rise

to stardom has been fueled almost entirely by tales of low CHD rates

among southern European countries where olive oil often forms a staple

of the diet.[sounds like it has been demonstrated empirically] Ironically the

country with the lowest rates of CHD in

southern Europe is the one with the greatest intake of highly

saturated animal fats - France! " [how this might argue against EVOO is beyond me]

" Furthermore, the only group of researchers to ever put olive oil to

the clinical test found it to be anything but a coronary liquid gold.

Rose and colleagues[who??] randomized men with existing CHD[ooohhh, okay. They

already HAD CHD. So i guess the best you can say for them is that EVOO doesn't

cure CHD] to consume diets

high in either corn oil, olive oil, or animal fats for a period of two

years, reporting their results in a 1965 issue of the British Medical

Journal. By the end of the trial, only fifty-two percent of the[already

diseased] corn

oil group and fifty-seven percent of the [already diseased]olive oil group

remained

alive and free of heart attack.In contrast, a full seventy-five

percent of the control subjects who kept eating their high animal fat

diet[suggests they were already eating high animal fat diet] remained free of

either fatal or non-fatal heart attack. " [which of course tells us nothing other

than that maybe EVOO will kill you faster if you already have CHD and don't eat

any other fat].

Articles and studies, like group postings, must be read with a critical eye. And

since this is, according to the above, the ONLY study ever done on EVOO and

tells us nothing, but empirical evidence seems to indicate that EVOO doesn't

kill wantonly, I'll keep eating mine along with my lard;-)

Jane, 1/2 Italian, 1/2 French, lots of really, really old people in my EVOO

eating family

[Guest guest]

> > http://thegreatcholesterolcon.com/

>

> Sorry, I meant how come you said it's for naught?

,

Just pessimism. I have doubts I'll get any of that kind of helpful

information into my dad, who needs it so much. In my anxiety, I may be

seeing hyperbole where it doesn't exist, but I wish the book and the

website were a little more...well, Amish in appearance.

B.