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Sprats Appreciation Thread (pg. 2)
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| jupiterone |
crush em up, mix em with good home-made tomato sauce and some chopped onions = win
love em |
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| Abercrombie |
| quote: | Originally posted by Adam420
They're not as good IMO but I like the small varieties better. Try finding a can like in the second picture I posted. I buy those. |
I would't eat them because they're canned in oil... Do they exist in mustard? I hope they don't taste like spelt, which is what I used to use for bait. |
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| whiskers |
| quote: | Originally posted by Abercrombie
I would't eat them because they're canned in oil... Do they exist in mustard? I hope they don't taste like spelt, which is what I used to use for bait. |
Tomato sauce = win. |
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| jupiterone |
| quote: | Originally posted by whiskers
Tomato sauce = win. |
god damnit, i'm going to go make me some now,
some chopped onions and bread omgomgomgomg |
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| bananas |
| how do you make your tomato sauce? |
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| Adam420 |
| quote: | Originally posted by Abercrombie
I would't eat them because they're canned in oil... Do they exist in mustard? I hope they don't taste like spelt, which is what I used to use for bait. |
Look out for Clover Leaf Brisling Sardines in Olive Oil. Olive Oil is very healthy so I doubt you'd have a problem with that. Or would you? |
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| elFreak |
| as long as you do not cook the oil it is good fat;) |
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| Abercrombie |
| quote: | Originally posted by Adam420
Look out for Clover Leaf Brisling Sardines in Olive Oil. Olive Oil is very healthy so I doubt you'd have a problem with that. Or would you? |
I agree, it's the better of the oils, but it's still an oil, and I get plenty of it in other foods. |
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| Adam420 |
| quote: | Originally posted by elFreak
as long as you do not cook the oil it is good fat;) |
Would you happen to know if it is the same case with raw nuts and roasted nuts? |
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| elFreak |
| you cook the nuts and there is less protein. If you roast them yourself good (you don't need oil;) ), but packaged stuff is artery destruction. |
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| Silky Johnson |
| I like pickled herring. |
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