irish65's Profile
canned sardines for a newbie
I like the smaller sardines when I am eating them by themselves or with crackers. The larger filleted sardines like the Season brand you get in Costco are a little on the dry side but they are very satisfying if you want to sink your teeth into some firm sardines. The smaller sardines have a bit of a crunch to them and a have lots of flavor, probably because they have more of their liver still intact. Whichever type you want to eat make sure you buy ones of good quality. THe old saying, "you get what you pay for" is quite evident when buying sardines, very cheap sardine taste horrible. I would also like to mention some that Costco Albacore tuna is delicious and well worth the price. I like both solid white and chunk light varieties and recently I decided to try a brand at Costco called Genova, solid light tuna. I can't say enough about this tuna, it is delicious.
canned sardines for a newbie
I can get Bruswick Sardines packed in Olive oil at my local Stop' N Shop. If, you can't find them do a search on google
KMART sells them and they taste great and the olive oil is better for you to.
The Great Sardine Taste-off wild, organic, Kosher, Polish, etc
I have to disagree with you on the Beach Cliff brand, they are just plain awful. The ones I have eaten were dry over cooked and looked more like fishing bait rather then something for human consumption.
I am going to see if i can find that Angelo Parodi brand you mentioned.
Great post by the way. Well written.
canned sardines for a newbie
These are my favorites
1.King Oscar Sardines in olive oil/cross packed /Poland
2.Bruswick sardines in Soybean oil/ Canada
3.Brunswick sardines in Olive oil/ Canada
4.Season Sardines in Olive oil/ Morocco
Also: You might want to try Mackerel fillets in oil. They can be hard to find but they are tasty.
A great sanwich can be made with a nice thick slice of liverwurst, raw onion and half a can of sardines. Fresh pumpernickel and a dab of Plochmanns stone ground mustard will finish the deal. Now, thats a real man's sangwich
One Girl Cookies off Smith St - What a scam!
The place sounds like a tourist trap. 5 bux for a small gelato takeout is way out of line. It seems to me that Cookies is not managed properly and thats were the problem is.
Red Bank, NJ area - any suggestions for great chow?
Dannys Steak house is pretty good. They have a mixed menu not just steak. I have eaten there twice. Also, for pizza Brothers is ok but NewCorner is better, Red Bank Pizza is good and the Italian Food is pretty decent. Basil T's is a great place for apps and drinks but there are better places to eat dinner. Stay clear of Buona Sera their food is no better then AppleBees as far as I'm concerened. The last two times I went there i was disappointed by the quality of the food and the presentation, the lobster raviloi had the consistency of shoe letter and it was served at room temperature. The soup seemed to have some kind of grit in it like sand. I will never go back there again. Murphys is a great place for a quick and cheap meal. Their prime rib is very good and you can add aMurphy grill for about $3.00 you get a plate of roasted potatoes, onions and peppers that taste great together. I have eaten in most of the restraunts in Red bank and overall I have no complaints except for Buona Sera.
Matzah Brie
Ok, even thought I am not Jewish my lovely wife who is requires the occaisional Matzah Brie and since momma lives in FL and we line in NJ its my duty to take over.
1. Take a box of matzah and break the crackers into pieces about the size of a business card. You can save 2 or 3 sheets to snack on while your cooking.
2. Place the pieces into a very large mixing bowl and fill it with cold water and quickly drain it out. If, you leave it to long or if you use warm water it will turn to mush.
3. Take 6 eggs and beat them like you would for scrambled eggs. Pour the eggs into the bowl and mix it thoroughly with the matazh, try not to smash or crumble the matzah to much. I use my bare hands and I find this to work well. You can use a dinner fork and draw from the botton up to the top making sure erevy piece is coated.
4. Pour the contents of the bowl into a large non-stick skillet. You can use what ever you like to fry the matzah but I would stay away from olive oil because it gives it a heavy taste. I use canola. Also, you want to use about 1 cup of oil in the skillet and it should be very hot when you start.
5. Lower the flame after about 5 minutes and and let if cook for another 5 minutes. Then take your spatula and divide the Brier into 4 quarters and carefully turn them over. Don't try to flip the whole thing by using a plate or another frying pan, it aint pretty if you slip and hot oil does burn. Make sure the brier has a firm and spongy consistency.
Also, some folks like our friends in Long Island like to put smoked swiss cheese into the matazah brie. It gives it a great smokey taste. I like to use smoked gouda myself.
And the brier can be served with applesauce, jelly, jam or sour cream. If, your irish you can even put ketchup on it.
