Sardines and Peanut Butter??????? :-p - Page 2

bigabyte · 01-04-2013, 10:55 PM

Quote:

Originally Posted by BobBrisket

That stuff could probably dissolve a kidney stone though!

The wife said no.

It's kind of funny. Earlier she was begging the docs to put her under the knife to cut the damn thing out...yet she won't eat the fishy peanut butter glop.

Some people make no sense at all.

cholloway · 01-04-2013, 10:56 PM

toll ja.
Although I prefer JIF and the small (two layer) sardines.

gtr · 01-04-2013, 11:01 PM

Now I'm wondering what PB and kidney stone would be like.

caseydog · 01-04-2013, 11:07 PM

Quote:

Originally Posted by gtr

Now I'm wondering what PB and kidney stone would be like.

Um, I'm not.

CD

mbshop · 01-04-2013, 11:10 PM

bigabyte, you are my new hero. was actually drooling reading that.
umami, wasn't that why msg was developed ?

MS2SB · 01-04-2013, 11:12 PM

Swap out the sardine for some anchovy add a little acid to balance it, toss it in the blender and you've got a tasty satay sauce.

Sent from my SGH-i917 using Board Express

bigabyte · 01-04-2013, 11:36 PM

Quote:

Originally Posted by Hankdad1

This is calling out for anchovies!

Quote:

Originally Posted by MS2SB

Swap out the sardine for some anchovy add a little acid to balance it, toss it in the blender and you've got a tasty satay sauce.

Sent from my SGH-i917 using Board Express

An interesting thing to note to readers; Anchovy is one of the primary flavoring ingredients in Worcestershire sauce!

In fact, years ago, my wife was talking about her disdain for seafood and how she can taste anything with any sort of seafood in it whatsoever because she hates it so much. I reminded her how much she loved Worcestershire sauce and she was like, "So?", then she looked at me with that slightly fearful look about how I was about to ruin yet ANOTHER food for her. So she looked at the list of ingredients on the Worcestershire. Lo and behold...she has never had a drop of Worcestershire since because now she hates Worcestershire too!

As for Satay, I didn't mention it, I figured peoples brains could start engaging without too much prodding from me. I figured the Kung Pao reference alone should open peoples minds enough to at least get the analytical food thought processes engaged.

Quote:

Originally Posted by mbshop

umami, wasn't that why msg was developed ?

As a matter of fact, as food scientists realized the power of foods with umami flavor (everything people crave, basically), they isolated the compound, Monosodium Glutamate, and it started appearing in everything.

Some folks claim to have issues with it, yet they eat foods that have naturally occurring glutamates in it every day. Sometimes nature wins, I guess.

For lunch today I took some Italian bread, I made a quick and dirty lunch (I have had little time to make food lately) and spread a thin layer of butter on it, then sprinkled on some Garlic Powder, Parsley and Basil, then topped with fresh grated Parmesan and popped that into the broiler for a few minutes to brown the top and melt the cheese. Then I took some homemade Marinara from the freezer, thawed it out in the microwave and then warmed it up, and when the bread was ready just spread a nice layer of sauce over the top. It was the best damn thing I have tasted for about a week or so, and is a simple, quick go-to snack that I really should do more often.

Maybe it's not the most healthy though...what with the extreme amount of glutamates in the tomatoes and parmesan.

Phubar · 01-05-2013, 07:41 AM

My Mom would slap me to last Phriday if she knew I was hanging with you!
Real certiPhied Pharkanaut sh!t right there Biggster!

deguerre · 01-05-2013, 08:26 AM

Wait. What? What thread did I start?!?
The idea is entirely plausible and well worth trying I think. Biggles comes through with the goods again!

colonel00 · 01-05-2013, 11:14 AM

I dunno, this whole thread seems kinda fishy...

C'mon farkers. 24 posts before me and nobody could hit that softball?!?!?

j20832 · 01-05-2013, 11:31 AM

Quote:

Originally Posted by mbshop

bigabyte, you are my new hero. was actually drooling reading that.
umami, wasn't that why msg was developed ?

Right, I would like to see the sardine/pb sprinkled with some Accent. (no I don't care to try this myself)

The_Kapn · 01-05-2013, 11:42 AM

Can you envision the responses you have received if you posted this as a question:
"Can I mix Sardines and PeaNut Butter ?"
It would have been 100% "Are you crazy or something...."

But, you did it and then posted the results.
My hat is off to you!

Am I gonna do it--No.
But, there is a lot of other good flavor info in your discussion that I will put in my tiny little memory bank for future use.

Well Done--Thanks

TIM

fingerlickin' · 01-05-2013, 11:49 AM

I just threw up in my mouth a little bit reading that.

I do appreciate your dedication to research though. I'm sure everyone's cats are gonna love that stuff.

bigabyte · 01-05-2013, 11:51 AM

That was the intention. Not to make "Peanut Butter and Sardines" as the next big food rage, but to open peoples minds to the worlds of possibilities of "working flavors together" to improve their cooking skills.

Even things they might not normally think to combine, yet could take things to a much higher level if they did.

Then again, most likely everyone will just forget all this!

MYself included.

Will work for bbq · 01-05-2013, 12:41 PM

FARK YES!!! I would hit it, as a kid I used to have PB and tuna fish sandwiches with home canned tuna.

01-04-2013, 10:56 PM	#17
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	toll ja. Although I prefer JIF and the small (two layer) sardines. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

01-04-2013, 11:01 PM	#18
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Now I'm wondering what PB and kidney stone would be like. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-04-2013, 11:10 PM	#20
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	bigabyte, you are my new hero. was actually drooling reading that. umami, wasn't that why msg was developed ? __________________ george spam, can't live without it

01-04-2013, 11:12 PM	#21
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	Swap out the sardine for some anchovy add a little acid to balance it, toss it in the blender and you've got a tasty satay sauce. Sent from my SGH-i917 using Board Express __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

01-05-2013, 07:41 AM	#23
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	My Mom would slap me to last Phriday if she knew I was hanging with you! Real certiPhied Pharkanaut sh!t right there Biggster! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

01-05-2013, 08:26 AM	#24
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Wait. What? What thread did I start?!? The idea is entirely plausible and well worth trying I think. Biggles comes through with the goods again! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-05-2013, 11:14 AM	#25
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	I dunno, this whole thread seems kinda fishy... C'mon farkers. 24 posts before me and nobody could hit that softball?!?!? __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

01-05-2013, 11:42 AM	#27
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Can you envision the responses you have received if you posted this as a question: "Can I mix Sardines and PeaNut Butter ?" It would have been 100% "Are you crazy or something...." But, you did it and then posted the results. My hat is off to you! Am I gonna do it--No. But, there is a lot of other good flavor info in your discussion that I will put in my tiny little memory bank for future use. Well Done--Thanks TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-05-2013, 11:49 AM	#28
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I just threw up in my mouth a little bit reading that. I do appreciate your dedication to research though. I'm sure everyone's cats are gonna love that stuff. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-05-2013, 11:51 AM	#29
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That was the intention. Not to make "Peanut Butter and Sardines" as the next big food rage, but to open peoples minds to the worlds of possibilities of "working flavors together" to improve their cooking skills. Even things they might not normally think to combine, yet could take things to a much higher level if they did. Then again, most likely everyone will just forget all this! MYself included. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-05-2013, 12:41 PM	#30
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	FARK YES!!! I would hit it, as a kid I used to have PB and tuna fish sandwiches with home canned tuna. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*