u/Samheimer

I don’t believe these are on the market yet, I won them in an Instagram contest, but HOLY HELL; when Iconic Sardines from Jose Gourmet hits the shelves, GRAB THEM. Easily the best tin I’ve had in years. And I usually avoid skin on. Firm flesh and skin, the smoke flavor actually tastes like a naturally wood smoked fish and not smoke flavor from a bottle, not an errant scale in the tin. The fish was fantastic as was the oil. Keep an eye peeled for these being released. Second tin I’ve had from the line and both are 10/10.

I’ve been working on this recipe for years and I think I’m finally done tweaking it; dozen eggs boiled 10 min, into ice bath and peeled. In a sterilized jar bay leaf, pinch of coriander, black pepper corns, fennel seed, caraway seed, roughly chopped scallion, 2 halved garlic cloves, crushed red pepper and gochugaru. Brine 1/2 C white vinegar, 1/2 AC vinegar, 1 C water, 1/4 C sugar, 1 T salt, liquid from a can of beets (regular sliced, not pickled). Bring to boil and let cool. In the jar layer beets, sliced white onion, eggs. Pour over brine. Let cool and refrigerate. Gently roll the contents in the jar every dar or so. Good around 3 days, perfect around 5.