tag:blogger.com,1999:blog-1669690575334803852.post8186729620821191870..comments2024-03-13T02:19:59.138-07:00Comments on The Colors Of Indian Cooking: The Ones That Didn't Get Away....kathy gorihttp://www.blogger.com/profile/03004466498215502039noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1669690575334803852.post-89258226928589473592015-06-25T02:57:19.959-07:002015-06-25T02:57:19.959-07:00They are so fresh here that we usually just fry th...They are so fresh here that we usually just fry them in hot olive oil with a dusting of flour & then some sea salt sprinkled afterwards. So this one on my "to try" list.<br /><br />The ones from the Cantabrian Sea are smaller, so a half a kilo (one pound) would make for quite a few sardines. The bigger ones come from elsewhere and are not so appreciated here.<br />bawahttps://www.blogger.com/profile/14772313690591638108noreply@blogger.comtag:blogger.com,1999:blog-1669690575334803852.post-6006711341547683282009-09-01T22:17:48.622-07:002009-09-01T22:17:48.622-07:00Thanks, yes, I've never cooked fresh sardines ...Thanks, yes, I've never cooked fresh sardines before. Loved em.kathy gorihttps://www.blogger.com/profile/03004466498215502039noreply@blogger.comtag:blogger.com,1999:blog-1669690575334803852.post-22542064187778593092009-09-01T19:11:24.955-07:002009-09-01T19:11:24.955-07:00yummy fish fry my favyummy fish fry my favchow and chatterhttps://www.blogger.com/profile/04225995063075911644noreply@blogger.com