Can to Table

Killing the internets, one recipe at a time

Moderator: Moderator

Post Reply
BeatRaven
Stew Ingredient
Posts: 11141
Joined: Wed Feb 26, 2014 1:27 pm

Can to Table

Post by BeatRaven » Fri Mar 17, 2017 8:37 pm

Would you order a can of sardines in a 5 star restaurant? Now at the 10th "best" restaurant in America, you can:

http://www.bonappetit.com/story/n7-new-orleans

Once de-oiled a bit, I would def. pay $20 for the right sardines.

What are your fond canned fish memories? What are your canned fish future plans? How much do you eat it?

I pretend that I prefer anchovies in a jar over a can. Other than that, I am canned fish-lite but open to suggestions.

User avatar
Stephen_Dedalus
Stew Ingredient
Posts: 69046
Joined: Fri Jun 06, 2014 7:11 pm

Re: Can to Table

Post by Stephen_Dedalus » Fri Mar 17, 2017 8:45 pm

No. Have you seen how much salt is in a tin of small fish?

User avatar
section8
the Secret Sauce
Posts: 28339
Joined: Sun Jan 02, 2005 11:46 pm

Re: Can to Table

Post by section8 » Fri Mar 17, 2017 9:36 pm

I sometimes can salmon (regular and smoked). You can get creative with the flavorings, if you want. I mostly freeze and smoke anymore.

I tried the top graded canned salmon from a Bristol Bay processor. No civilians will ever see it in stores. It's all custom small-batch and used to woo Japanese food execs.
This is the only musical: the mouth. And hopefully the brain attached to the mouth. Right? The brain, more important than the mouth, is the brain. The brain is much more important.

User avatar
Bill Barilko
Stew Ingredient
Posts: 14981
Joined: Fri Jan 14, 2011 10:34 am

Re: Can to Table

Post by Bill Barilko » Fri Mar 17, 2017 10:08 pm

Salmon generally Sockeye but occasionally Spring if I can find it, rarely Pink.

Albacore is too expensive and dry/cooked to death so I usually pass- Skipjack as shown maybe if it's cheap.

Image

Sardine flavour is too strong.
Nexus the criminally insane whore/backstabber wrote:You missed the porn site I set up in your name....Shall I send the link to everyone?

User avatar
rider5
Stew Ingredient
Posts: 18130
Joined: Fri Jan 21, 2005 4:45 pm

Re: Can to Table

Post by rider5 » Fri Mar 17, 2017 10:36 pm

I had some gourmet cotton candy that would have been worth it at twice the price.

section8 wrote:I tried the top graded canned salmon from a Bristol Bay processor.


Well?

User avatar
DCComic
Stew Ingredient
Posts: 14477
Joined: Thu Aug 18, 2016 1:42 pm

Re: Can to Table

Post by DCComic » Fri Mar 17, 2017 11:45 pm

Tinned sardines crisped up under the grill are great on a salad.
Tinned tuna with oil, pepper, garlic and the outside and inside of a lemon make a great pasta sauce.
פולאר הוא שקרן - I want my fucking money back - The only reason you continue to participate is because you hate me personally.

https://maxkimberstudio.co.uk

User avatar
VinnyD
Stew Ingredient
Posts: 61499
Joined: Thu Jan 03, 2013 3:35 pm

Re: Can to Table

Post by VinnyD » Sat Mar 18, 2017 1:46 am

Tinned tuna with plenty of the caramelized onions that you have made in your slow cooker per StanInMD's instructions makes a great pasta sauce also, in less time than it takes the pasta to cook.

[quote]I mostly freeze and smoke anymore.[quote]

That is not good English. You mean: "Anymore, I mostly freeze and smoke."

User avatar
rider5
Stew Ingredient
Posts: 18130
Joined: Fri Jan 21, 2005 4:45 pm

Re: Can to Table

Post by rider5 » Thu Mar 23, 2017 2:49 am

So how did the canned dinner go? Did you get ritz crackers and pressure canned cheese with the sardines? Or did you upstage every one and head for the lobby and buy cool ranch doritos, some rollo's, and a diet coke out of the vending machines and bring that back to the table?

Still disappointed section8 didn't give the lowdown on Japanese Industrial Executive canned salmon.

BeatRaven
Stew Ingredient
Posts: 11141
Joined: Wed Feb 26, 2014 1:27 pm

Re: Can to Table

Post by BeatRaven » Thu Mar 23, 2017 4:32 am

I'm def going to do it, but in about 2 weeks.

An $18 can of spicy calamari is the top priced item -and hey, you only live once.

I'll ask the guy what the right wine by the glass is.

Here's that menu of cans:

http://www.documentcloud.org/documents/ ... -Menu.html
Last edited by BeatRaven on Thu Mar 23, 2017 4:45 am, edited 1 time in total.

User avatar
section8
the Secret Sauce
Posts: 28339
Joined: Sun Jan 02, 2005 11:46 pm

Re: Can to Table

Post by section8 » Thu Mar 23, 2017 4:43 am

rider5 wrote:Still disappointed section8 didn't give the lowdown on Japanese Industrial Executive canned salmon.


It was ok. I'm not really a huge salmon fan.
This is the only musical: the mouth. And hopefully the brain attached to the mouth. Right? The brain, more important than the mouth, is the brain. The brain is much more important.

User avatar
Bill Barilko
Stew Ingredient
Posts: 14981
Joined: Fri Jan 14, 2011 10:34 am

Re: Can to Table

Post by Bill Barilko » Thu Mar 23, 2017 5:14 am

section8 wrote:
rider5 wrote:Still disappointed section8 didn't give the lowdown on Japanese Industrial Executive canned salmon.


It was ok. I'm not really a huge salmon fan.

It does make a great gift though.
Nexus the criminally insane whore/backstabber wrote:You missed the porn site I set up in your name....Shall I send the link to everyone?

User avatar
rezuar
Stew Ingredient
Posts: 12916
Joined: Sat Jan 05, 2013 1:26 pm

Re: Can to Table

Post by rezuar » Thu Mar 23, 2017 9:17 am

This thread reminds me of Adrian Mole's chef career.
Keep an open mind but not so open your brain falls out.

EMG
Stew Ingredient
Posts: 23389
Joined: Wed Jan 18, 2012 1:53 pm

Re: Can to Table

Post by EMG » Thu Mar 23, 2017 1:23 pm

I eat canned tuna a couple times a week usually. Generally with mayo and relish and bit of mustard and hot sauce. Easy meal for when I don't feel like cooking.

A few days ago I mixed a can in with scrambled eggs, it was alright.

I always have a can of sardines in the house as well, usually eat them with toast or crackers, but only maybe once a month.

I might try it at a restaurant for shits and giggles. Why not.

BeatRaven
Stew Ingredient
Posts: 11141
Joined: Wed Feb 26, 2014 1:27 pm

Re: Can to Table

Post by BeatRaven » Thu Mar 30, 2017 2:33 am

I had an $18 can of spiced calamari. They were like very idealized, very perfect little mini-marshmallows of calamari reincarnated to a higher plane of calamari-ness.

Plus crudo (raw fish) of the day. plus a couple of glasses of Veuve Cliquot by the glass. What kind of bar has Veuve by the glass? Has anyone else ever seen this?

Verdict: $80 for about 12 smallish bites is crazy. Glad I did it, but never again. I had to have $9 onion rings somewhere else to get all the way full.

User avatar
cuchulainn
Instigator
Posts: 30232
Joined: Sat Feb 26, 2005 5:57 pm

Re: Can to Table

Post by cuchulainn » Thu Mar 30, 2017 2:49 am

BeatRaven do you have any restaurant recommendations for Mexico City?

BeatRaven
Stew Ingredient
Posts: 11141
Joined: Wed Feb 26, 2014 1:27 pm

Re: Can to Table

Post by BeatRaven » Thu Mar 30, 2017 3:02 am

If you go back a million years (or simply search me and Mex. City) I reviewed a bunch and talked about buying bootleg films there.

Didn't flat out love Mex. City, partic. food wise. A tamarind margarita was the stand out. It's a lot of let's make a duck burrito just so we can charge NYC prices, not because duck and a burrito necessarily go together.

I was seriously let down by high end Mex food. The best food I had in Mex was sushi at a place I saw featured on Vanderpump Rules -in general, Bravo Reality TV-featured restaurants are usually home runs. You gotta want to see an aztec pyramid BAD to put up with Mexico.

Mex. food is a fine, but firmly in the would never pick it on my own-food category for me. I stayed in the Centro Historico which may explain such TripAdvisor-type restaurant choices. I ate street taco's etc, but experienced no magical uptick from eating a taco at TGI Fridays.

EMG
Stew Ingredient
Posts: 23389
Joined: Wed Jan 18, 2012 1:53 pm

Re: Can to Table

Post by EMG » Thu Mar 30, 2017 1:15 pm

BeatRaven wrote:What kind of bar has Veuve by the glass? Has anyone else ever seen this?



Never seen it at a bar but they did have it at that michelin star place in HK I ate at.

cuchulainn wrote:BeatRaven do you have any restaurant recommendations for Mexico City?


There have been a number of threads on this if you search. Interestingly I really liked an Argentine Parillada type places called Quebracho, but mostly I just ate gorditas and al pastor tacos and so on off the street or in any hole in the wall. I couldn't find any bad food in Mexico City.

Post Reply