Aged in the... can.

[Jeff Grossman]

An article about how canned food changes when it is kept for a few years. In some ways, reminiscent of what we do with old grape juice around here.

 

[SFJoe]

Screwcaps!

 

[Oliver McCrum]

Darrell Corti makes and sells an excellent marmalade that he claims ages in the bottle.

 

[Ian Fitzsimmons]

How much wine can a vintner can, when a vintner can can wines?
A vintner can can all the wines he can can, when a vintner can can wines.

[Apologies in advance].

 

[Peter Creasey]

originally posted by Ian Fitzsimmons: [Apologies in advance].

Questionable sufficiency!

. . . . . . Pete

 

[SFJoe]

No autolysis when you have denatured everything as thoroughly as you must to can low-acid stuff. The enzymes won't survive.

So much slower evolution of canned anchovies than Muscadet sur lie.

Not that I don't love me some salt-packed anchovies, which maybe aren't cooked quite as much either.

 

[Brad Kane]

I remember a Bourdain No Reservations episode where he was in Spain and shelling out big bucks for aged canned sardine and shellfish products and he raved about them. Fairway carries aged canned sardines, though I haven't tried them yet.

 

[Jeff Grossman]

The article mentions both the marmalade and the sardines (several times for fish).

 

[Gene Vilensky]

Hmm... I wonder how the potted meat (tushonka) that Americans originally sent the Soviets right after World War II, has fared. Curious if anyone still has some. It became a staple of Russian diet. Much loved, a source of both humor and nourishment.

 

[Ian Fitzsimmons]

Was it Spam?

 

[kirk wallace]

originally posted by Ian Fitzsimmons:
Was it Spam?

Apparently not.

 

[Ian Fitzsimmons]

Speedy! Thanks. I guess I could have done that myself.

 

[Sharon Bowman]

Kirk's fast with the Google. I use him rather than the actual search engine.

 

[Jeff Grossman]

And what a fun site!

 

[Brad Kane]

Btw, here's a link to the Bourdain segment about canned shellfish.

 

[Ian Fitzsimmons]

originally posted by Peter Creasey:

originally posted by Ian Fitzsimmons: [Apologies in advance].

Questionable sufficiency!

. . . . . . Pete

Right; what was I thinking?

 

[Jeff Grossman]

originally posted by Brad Kane:
Btw, here's a link to the Bourdain segment about canned shellfish.

Thanks.

Indeed, the white clams are outrageously expensive but all the other seafood and fishes are merely pricey.