You all know these little things, so compressed, like us, in our own little world!
Even more so, if that's possible.
On the other hand, if you live in a place like I do, where they are almost "tradition", then you know that they don't come, born, without heads, without tails, with little bones we can crunch, submerged by some concotion of poor quality oil, of doubtful origin, or immersed in some kind of "sauce" sometimes reddish, sometimes other colours the taste of which is a guessing game.
No they come like this:.. and they are a delicacy.
What Summer could ever be complete without the smells and sights of "Sardines au feu du bois" fresh from the barbecue, simple, delicious and with large chunks of
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Somewhere around 99% of amateur weekend chefs get it wrong on the barbecue.
Cooked - yes, the outer skin crispy, the inner flesh moist but cooked -
Burnt almost black, and dry inside....no thank you!
***********iwmpop (mr le marquis) - Vauvert, France - Mars 2011