tag:blogger.com,1999:blog-8943744960176185555.post7360724837085386968..comments2008-07-16T23:53:51.470+02:00Peter Liemhttp://www.blogger.com/profile/07849691624742817468noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8943744960176185555.post-5254620449758271182008-07-16T23:53:00.000+02:002008-07-16T23:53:00.000+02:00What's so geeky about vintage-dated sardines? I insist on them every time I go to The Olive Garden.edelzwickernoreply@blogger.comtag:blogger.com,1999:blog-8943744960176185555.post-3847045323021006432008-07-16T20:59:00.000+02:002008-07-16T20:59:00.000+02:00Yeah, it's a French thing. They're crazy about sardines and mackerel, and apparently these things are best after about three to four years in the can. (You're supposed to turn the can over every six months.) I've got some that I bought at my local shitty E. Leclerc (a store sort of like Fred Meyer, if you live in the western US, although Leclerc isn't quite as good), which aren't as high quality as Fabrice's sardines, but they're quite tasty. I haven't tasted them at three years old, though, as I haven't got the patience. Not to mention that the French will probably expel me from their country before my sardines age to perfection.Peter Liemhttp://www.blogger.com/profile/07849691624742817468noreply@blogger.comtag:blogger.com,1999:blog-8943744960176185555.post-24514624797358602082008-07-16T00:42:00.000+02:002008-07-16T00:42:00.000+02:00Vintage-dated sardines? This may be too geeky even for me.Carlnoreply@blogger.com