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**Chawlee**

Don't reckon there's any way to prepare a minnow in order to get me to eat it.

**goldenfleeced**

Strategos Wrote:

It sounds like something they would make in Spain.

I'm gonna fry me up some sardines this weekend...

The rain in Spain falls mainly on the barbecue, if it runs true to form...

One can only hope...

**LoP Guest** lop guest User ID: 78057 04-27-2012 07:58 PM

Chawlee Wrote:

Don't reckon there's any way to prepare a minnow in order to get me to eat it.

Smoked creek chubs, get ya some. Umm Not kidding.

**Bed**

Ghenghy Wrote:

LOL never had fried sardines, but sardines make just about anything taste better, its a prime ingredient in my BBQ shrimp sauce, its not just for crackers anymore.

Would you share your method? Do you buy them canned and puree them?

**FreedomStands**

Is the next question: "ever vomited after eating fried sardines"?

**LoP Guest** lop guest User ID: 82410 04-27-2012 09:24 PM

Funny I was thinking about doing just this last night. I was thinking it might be good if you cooked them with scrambled eggs.

**Shakey1**

Chawlee Wrote:

Don't reckon there's any way to prepare a minnow in order to get me to eat it.

+1 (unless I was hungry enough doomed

)

**LoP Guest** lop guest User ID: 93026 04-27-2012 09:44 PM

FreedomStands Wrote:

Is the next question: "ever vomited after eating fried sardines"?

I don't understand that.
I am from Spain and we have a lot of easy to do and incredible tasty foods.
The fried sardines, we use "sal gruesa" (big salt) and never use butter as the guy does. Olive oil must be used. Also the floor is a "trick" to avoid the sardine to lost the skin and avoid the oil to jump. But the more tastiness is without using floor.

This is like the "tortilla de patatas" where there are many variations. For example I do "tortilla de patatas" without using potatoes too. I use eggs, onion, carrot.
But of course with potatoes is much better. BUT the kind of potatoe affects the result, there are potatoes for fry and there are others that are not for fry. In cooking the ingredients are key in the result you have.

**Disturbed nli** Not the real one! User ID: 1 04-27-2012 11:07 PM

Bed Wrote:

Ghenghy Wrote:
LOL never had fried sardines, but sardines make just about anything taste better, its a prime ingredient in my BBQ shrimp sauce, its not just for crackers anymore.

Would you share your method? Do you buy them canned and puree them?

I use a teaspoon of anchovy paste per stick of butter/lb. of shrimp. This is one of the best instructionals for making BBQ shrimp you'll find anywhere.

You dont have to use beer with the stock, can sub a little white wine or just use a good stock to make the sauce. Better than Bouillon has a good Lobster Base that works well for this too. Heartflowers

http://www.monkeysee.com/play/641-louisiana-bbq-shrimp

**Ghenghy**

Disturbed nli Wrote:

Bed Wrote:
Ghenghy Wrote:
LOL never had fried sardines, but sardines make just about anything taste better, its a prime ingredient in my BBQ shrimp sauce, its not just for crackers anymore.

Would you share your method? Do you buy them canned and puree them?

I use a teaspoon of anchovy paste per stick of butter/lb. of shrimp. This is one of the best instructionals for making BBQ shrimp you'll find anywhere.

You dont have to use beer with the stock, can sub a little white wine or just use a good stock to make the sauce. Better than Bouillon has a good Lobster Base that works well for this too.

http://www.monkeysee.com/play/641-louisiana-bbq-shrimp

Thats my post above, dont know why it posted anon?

**Bed** · (This post was last modified: 04-28-2012 05:50 AM by Bed.)

Ghenghy Wrote:

Disturbed nli Wrote:
Bed Wrote:
Would you share your method? Do you buy them canned and puree them?

I use a teaspoon of anchovy paste per stick of butter/lb. of shrimp. This is one of the best instructionals for making BBQ shrimp you'll find anywhere.

You dont have to use beer with the stock, can sub a little white wine or just use a good stock to make the sauce. Better than Bouillon has a good Lobster Base that works well for this too.

http://www.monkeysee.com/play/641-louisiana-bbq-shrimp

Thats my post above, dont know why it posted anon?

Ghenghy, are you also Disturbed, nli?

Scratchinghead

**cookies**

Disturbed nli Wrote:

Bed Wrote:
Ghenghy Wrote:
LOL never had fried sardines, but sardines make just about anything taste better, its a prime ingredient in my BBQ shrimp sauce, its not just for crackers anymore.

Would you share your method? Do you buy them canned and puree them?

I use a teaspoon of anchovy paste per stick of butter/lb. of shrimp. This is one of the best instructionals for making BBQ shrimp you'll find anywhere.

You dont have to use beer with the stock, can sub a little white wine or just use a good stock to make the sauce. Better than Bouillon has a good Lobster Base that works well for this too.

http://www.monkeysee.com/play/641-louisiana-bbq-shrimp

your lobster base contains MSG.

Anon

**ana** · **ana** . User ID: 84929 04-28-2012 05:59 AM **Posts: 4,852**

DrPostman Wrote:

I might like to try this. Not sure where to get whole fresh sardines
in Memphis. I wonder how it would work on canned?

it'd upgrade it i'd think. i'm vege but i wasn't always ;-)

**LoP Guest** lop guest User ID: 89663 04-28-2012 09:26 AM

>>Ever eat fried sardines?

yes i have
was at a big music fest with hundreds of people there
they were frying them up in huge vats of oil
for everyone
everyone also dancing & drinking the night away
was a great time and the fried sardines were delicious

**Ghenghy**

Bed Wrote:

Thats my post above, dont know why it posted anon?

Ghenghy, are you also Disturbed, nli?

Scratchinghead

[/quote]

Nope, still dont know how that happened?? But yeah, thats my post.