Comments on: Miscellany

By: Romana

Romana — Mon, 25 Jan 2010 00:02:03 +0000

So sardines you ask about? What do you want to know? Well, just take some canned sardines (I like the lightly smoked) and use them the same way you would use tuna or mackerel — add all the regular fish salad ingredients and voila…ready to eat. Yes, there are some little bones in them but they are so soft, you won’t even notice. Fresh sardines are also great for grilling. Delicious, nutritious & probably better for you than some of the larger fish, no?

By: woodthrush

woodthrush — Thu, 21 Jan 2010 15:10:39 +0000

Tabasco should be universal, it’s such a great hot sauce – not perfect as a condiment, but excellent as an ingredient.

Those are some excellent suggestions – apple has always been such a nice addition to tuna preparations, I’m surprised that I’ve never considered it in tuna salad for sandwiches (and it’s good in chicken salad, too, Tracy, with tarragon). I’d forgotten entirely about mackerel – but sardines? Pray tell, how does that work? (And I may be pressing on my family’s tolerance for little fishies with that; my interest in anchovies doesn’t exactly inspire praise around here.)

By: Romana Uhlirova

Romana Uhlirova — Wed, 20 Jan 2010 19:22:39 +0000

Recipes! Cubed apples and/or a bit of onion are also good in fish salads. I like the contrast of the salty fishiness & the sweetness/crunch of the apples. And I often use mackerel or sardines instead of tuna. Yes, a good bread is a must. I like any crusty type bread or some dark heavy malty Russian bread I get at the Russian store in HP. Tabasco sounds like a good idea. I’ll try it.

By: woodthrush

woodthrush — Wed, 20 Jan 2010 14:49:50 +0000

You know, that’s funny – I can’t stand chicken salad. Chopped carrots is good; I’ve done that. I’ll have to try the garlic dill. I could leave out the garlic clove I bet in that case. Not so sure I can follow you on the sour cream/Greek yogurt: I’m very fond of both ingredients, but I think the tuna/mayo combination sacrosanct. And when you have leftover grilled tuna steak and handmade mayo (which I do, from time to time, since my favorite meal is grilled tuna and french fries with homemade remoulade) … oh, that’s good.

Don’t be impressed with my tracking – real outdoorsmen would laugh at me for not knowing the cat/fox difference. It’s apparently easy to spot, but I can’t quite get it.

By: tbudd

tbudd — Wed, 20 Jan 2010 13:41:03 +0000

I’m pretending your recipe is for chicken salad, not tuna, since we’re all aware of my distaste for fish. May I suggest reducing the amount of mayo and adding a few hefty dollops of sour cream or plain Greek yogurt? This will add tang without grease. I also use pickles, garlic dills though, and some finely chopped, practically minced, carrots for crunch and texture. Bread choice is extremely important. Toasted brioche?

And I liked the pictures from your last post. I thought they were very clear, actually. Most impressive were your tracking skills. I would have been too busy trying to get out of the snow (and wondering why I was walking) to even notice such a thing.