I've always made my hummus with garlic and prefer it that way. Many people cannot digest garlic, so I'm sure they would prefer not to have it for understandable reasons. I'm just curious what others think on this topic. Should hummus have garlic in it? Yes or No
Using the Dishoom recipe. I had to add extra Assam and sugar, but it was pretty good.
I’m proud to learn of Patagonia today fighting for Utah’s National Monuments.
So with that in mind, I opened a tin which contained 4 good sized, very firm intact sardines in a tomato sauce with capers and sliced green olives. The olives were bland, the capers were large with nice flavor, and the sauce had a decent flavor with a slight bit of heat. I’d say the fish have a meatiness to them, very pleasant. I heated the tin in a bath of hot water for five minutes, and served over brown rice.
This tree (I Think it’s an Ash) was planted this year. Is the placement problematic with regard to its proximity to the building?
Thanks
JOHANNESBURG (AP) — Scientists in South Africa are investigating why masses of sardines have washed up dead or dying along parts of the country’s west and south coast — and if a herpes virus detected in the fish is responsible.
The mass mortality of sardines this month has so far stumped the country’s Department of Forestry, Fisheries and the Environment, though scientists have come to at least one conclusion: it is the first time that the virus in question — pilchard herpesvirus, or PHV — has been identified in sardines off South Africa.
PHV, which was linked to two mass sardine mortality events in Australia in the 1990s, can cause inflammation and thickening of sardines’ gills, which interferes with their oxygen uptake, according to the South African environment department.
Sardines and pilchards are the same type of fish, with sardines being the younger, smaller ones.
PHV is a fish virus and poses no known risk to human health, the department said, and its detection does not mean that healthy sardines caught commercially or canned sardine products are unsafe to eat.
Dozens of sardines taken from affected areas, some dead and some alive, are being examined by scientists at the South African Institute for Aquatic Biodiversity and a local university.[...]
This Grilled Saury (Sanma Kabayaki) is firm, yet moist, in a light Kabayaki sauce. I purchased it online. The sauce was a bit too mild for us, so we added some Lao Gan Ma, soy sauce and ground Sichuan peppercorns, and heated it up a bit. Served over white rice with chopped scallions and toasted sesame seeds, and it yielded two delicious bowls.
Do you think he’ll want to turn JJ’s into an underage club?
Some have surmised the location is cursed.
Vermont Democratic Sen. Peter Welch says his state has seen a 40 per cent decline in tourism since U.S. President Donald Trump returned to office. Welch tells Power & Politics that drop comes from Canadians refusing to travel across the border over Trump's threats toward Canada.
Q: How how confident are you that Canadian tourism will will resume as it was before all of this?
Sen. Peter Welch: "you know, it'll take a while because frankly, I don't think Canadians trust uh that President uh Trump has a lot of respect for Canada and understandably so. So, we might get a trade deal uh but where there's been this emotional rupture - that takes a lot of time to heal....
I found this at a local store on sale for $5.49. They’re good in that they’re tasty snd meaty, however they’re cut unevenly. Some filets were over 1/4 inch thick, and some fell apart (too thin). If you’re looking for quality anchovies for presentation use, avoid.
A wise white-beared man once told me, “You can tell a lot about a person by the fish they keep.”
He was captain of a deep-sea charter out of Fort Lauderdale. He also had a pet fly that napped on his mustache to lend him an air of authenticity.
I see on this subreddit that many people have dedicated spots where they store their tinned seafood. I have several, a bookshelf being one, and I’m too lazy to arrange them all out on a table for display. So here it is, my current hoard in three photos. And in celebration of this post, I’ve hastily written this absurdist haiku:
An ode to a stash.
Tins here, there and everywhere.
Haiku bot, please come.
Delamaris is a company out of Slovenia.
The oil in this tin was slightly fishy, just thin sunflower oil, so I drained it.
The mackerel looks a bit beat up. My baseline is Season Grilled Mackerel (which I love), and this Delamaris fish looks a bit rough around the edges when compared to Season. But the fish is firm, and it tastes good, maybe slightly gamely from the oil, but not enough to call it “fishy.”
I cut the fish to bite sized pieces, added some EVOO, capers, sliced manzanilla and calvastrano olives. Dash of white wine vinegar or fresh lemon juice works wonders as well.
According to this Seven Days article ownership of the former Green Mountain College will go from one weirdo to another.
Televangelist Tommie “Zito told his viewers he has been evangelizing in the Green Mountain State and was drawn to start a religious school here because it’s one of “the least Christian states in the United States … God picked the least churched state in the United States for the third great awakening.””
Yeah? Good luck with that.
So, rumor on the street is that Lucky Boardman basically forced the Langdon Street Tavern out so he and Scott Kerner could open their own bar. Boardman said the LST was 6 months arrears on the rent, but the quick turnaround suggests this new bar was in the works for some time. I personally wasn’t a customer of LST, it just had no appeal for me, but this sort of move is wrong in my opinion. Another person said Boardman wants to purchase the building across the street that houses Get Up Vintage and J.Langdon. One might presume someone with the recent track record of Boardman may become hostile to those businesses as well.
Also, there’s an abandoned tandoor oven on the sidewalk outside the Indian Nepali restaurant which people are now using as a trash receptacle. That restaurant’s sticker signs are all off the windows.
Some of the windows and doors at the former Bent Nails Bistro are now boarded up, which is never a good sign. Some young people wanted to turn it into an art cafe space, but the boarded up windows almost make the building look derelict.
Edit: I removed the bit about the FREE BBQ, it seems they removed all mention of that on their FB page.
I love this tin (and its counterpart with fermented black beans). I usually warm them with whatever I have, but in this case it’s what’s depicted (the jar on the right is homemade Szechuan chili oil). I break the eel up into smaller chunks and serve it over Chinese style rice with some sesame oil, toasted sesame seeds and sliced scallions (green onions). Along with a bottle of sake, this is a quick tasty feast for two.
A week ago, I placed an online order for Polar Smoked Sardines in Olive Oil. I just received a notification the order couldn’t be processed and the product is currently unavailable. Walmart is now out of this product and some locations a single tin is now listed at $9.99.