Love mine packed in olive oil and then add Tabasco or Louisiana hot sauce. Just eaten with crackers. Interesting post, early reviews on two of my favorites, Sardines and Buttermilk.
I grew up without consistent electric coverage, and so we always had sardines on hand as shelf-stable protein. So glad to see them gaining a little bit of popularity. I'm used to just eating them on crackers, but have no crackers and am otherwise well-stocked (trying not to venture out or order for small buys!) so I'm grateful for the other ideas. Not sure why pasta never occurred to me...
ok so I never comment on strangers' newsletters but a) this is great and b) I just have to share that I read this earlier this week: https://www.tastecooking.com/art-sardine-collecting/. So much sardine content!
Love mine packed in olive oil and then add Tabasco or Louisiana hot sauce. Just eaten with crackers. Interesting post, early reviews on two of my favorites, Sardines and Buttermilk.
I grew up without consistent electric coverage, and so we always had sardines on hand as shelf-stable protein. So glad to see them gaining a little bit of popularity. I'm used to just eating them on crackers, but have no crackers and am otherwise well-stocked (trying not to venture out or order for small buys!) so I'm grateful for the other ideas. Not sure why pasta never occurred to me...
Okay, I’m going to amazon and I’ll give them a try! I’ll let you know!
ok so I never comment on strangers' newsletters but a) this is great and b) I just have to share that I read this earlier this week: https://www.tastecooking.com/art-sardine-collecting/. So much sardine content!
Thank you so much for the note! ❤️
I love Taste, thank you so much for posting, I missed it in my internet dive!