There are butter balls because those sardines must to be tasted hot ("À déguster chaud") wrote on the box. Before reheating, run the under lukewarm water to liquefy the butter. Empty the contents of the box into the pan and heat over very low heat to preserve all the tenderness of the flesh. Pitomaïl (garlic, tomato, pepper) and St-George are my favorites. Bisous from France 😘
Beurre de Baratte is a process used in French dairies to make a certain type of butter. Milk is “soured” with bacterial starter cultures. This develops the flavour, thickens the cream and the butter globules begin forming.
Great video - looking forward to see you try all these cans. Being French, i will really enjoy seeing you try the varieties. As i was telling you before, France has a ton of different kinds not available in the U.S. and only a few are available via Amazon at 10 times the original price. Enjoy! BTW - Pastis is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/l sugar and 40-45% ABV (alcohol by volume).
Love this video. It's fun to see what's in store for your next 20 or 30 video's. I'm really interested to see you open the one with the Timut pepper. It's normally used in Asian and Indian dishes, it produces mild tingling sensation on your lips and tongue. On my way to check out your new website.
In the UK we can get all of these so that's pretty sweet, I just watch you favourite la belle il louise the pitomail and the nuri killers and I'm going to order them and a few more, The around £5.75p a can so not bad 😊
Une recette tout en rondeur qui associe les sardines aux graines de sarrasin et au beurre de baratte. Une fois réchauffées, elles rappellent le fumet dégagé dans les crêperies bretonnes… Laissez-vous transporter ! - Looks like they need to be warmed up before eating - they will then smell like crepes made in Brittany!
Yeah, in hindsight it seems obvious! I think I was just so captivated by the variety that I was like "of course, why WOULDN'T they make me eat a half a stick of butter?!?"
I'm very upset that this wasn't a 50 minute video of you eating all these tasty sardines and then becoming a sardine yourself. Also, I'm down to eat some sardines with wasabi if you ever want to send some my way.
![The French [SARDINE] Connection - International 'Dines Of Mystery??? | Let's 'Dine About it! #23](http://i.ytimg.com/vi/VL2y60pa5bc/mqdefault.jpg)
*9:12** that's the one can that recommends to be heated and served*
There are butter balls because those sardines must to be tasted hot ("À déguster chaud") wrote on the box. Before reheating, run the under lukewarm water to liquefy the butter. Empty the contents of the box into the pan and heat over very low heat to preserve all the tenderness of the flesh. Pitomaïl (garlic, tomato, pepper) and St-George are my favorites. Bisous from France 😘
🙏 I will have a redemption tin!
I was thinking the same exact thing… heat it up to melt that butter.
Beurre de Baratte is a process used in French dairies to make a certain type of butter. Milk is “soured” with bacterial starter cultures. This develops the flavour, thickens the cream and the butter globules begin forming.
What an amazing display! Those cans all look so great. There are a lot of unique flavors in that collection. Good stuff.
The marine king of cuisine, my man,
the sardine charlie sheen!
La Belle Iloise - That sounds like an absolute must.
Yeah I get the feeling that they're a top tier french brand based on the graphic design alone
@@SlowJabroni are they available in the US?
So this is what was meant by “the French dispatch” that I kept hearing was supposed to come out soon.
Respect the dedication to the ‘dine game!
The cans are so pretty! Very interesting flavors, it’s going to be interesting!
the artwork is amazing and very interesting
Great video.Looking forward to seeing you try all 30 tins.
Lol. Wii music has become the defacto background music for tinned fish videos.
one day Nintendo is gonna claim every video on UA-cam with Wii shop music and it's gonna be regarded as Ad-pocalypses 2
Just had some Ferrigno with olive and thyme.. Wowzer... nice on the pallet...
Great video - looking forward to see you try all these cans. Being French, i will really enjoy seeing you try the varieties. As i was telling you before, France has a ton of different kinds not available in the U.S. and only a few are available via Amazon at 10 times the original price. Enjoy! BTW - Pastis is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/l sugar and 40-45% ABV (alcohol by volume).
Mon Dieu! Looks like it was worth it based on the tin art alone. The novelty flavor factor ain't bad either.
I think I missed the notification for this video. So glad to finally see it.
Thank was terrific!
The pinnacle of wonderfulness!
Looking forward to these videos whenever they do come
Sometimes I re-watch this video and wonder about the cans we’ve not yet seen you try. The ‘dines that got away!
Full watched , I like it , keep it up . Full support 😍😍❤️❤️❤️❤️❤️❤️❤️
Love this video. It's fun to see what's in store for your next 20 or 30 video's. I'm really interested to see you open the one with the Timut pepper. It's normally used in Asian and Indian dishes, it produces mild tingling sensation on your lips and tongue. On my way to check out your new website.
"à déguster chaud" means "to enjoy hot'. Next time put it on a pan to enjoy a perfect experience
This looks awesome!
Never had sardines before but something bout them fish bodies in oil makes me drool when I see them
You lucky dog. I would love to be able to try all of them.
I searched your name to watch this video and UA-cam sent me to a pretty cool music video posted like a decade ago
Yeah Surfer Blood is totally rad
@@SlowJabroni agreed!
Wow, great looking tins and interesting recipes. I would love to try some of those. Any suggestions as how to find any in the US?
Rainbowtomatoes.com has a few french tins, probably the best selection outside of Europe.
🥖️🐟️ ooohh la la. 🐟️🥖️
In the UK we can get all of these so that's pretty sweet,
I just watch you favourite la belle il louise the pitomail and the nuri killers and I'm going to order them and a few more,
The around £5.75p a can so not bad 😊
Une recette tout en rondeur qui associe les sardines aux graines de sarrasin et au beurre de baratte. Une fois réchauffées, elles rappellent le fumet dégagé dans les crêperies bretonnes… Laissez-vous transporter ! - Looks like they need to be warmed up before eating - they will then smell like crepes made in Brittany!
Yeah, in hindsight it seems obvious! I think I was just so captivated by the variety that I was like "of course, why WOULDN'T they make me eat a half a stick of butter?!?"
The art on the tins is so beautiful and all those flavors, Viva La France 🇫🇷 !
White flag white flag
bet them butter deens good on toast
Yeah that would have been a strong play
Love the site!
Freakin Awesome
Can’t wait to see the results
Yeeeeeeaaaaaaah BOOOOOOOIEEEEEE👊💥
Are you washing and keeping the tins when you're done??
The art work it pretty neat.
You know it! I've got some of them on the wall.
@@SlowJabroni that's sick man.
I have a confession to make. When you opened your gaping maw to insert that dine....I LOOKED AWAY!!!! I have limits.
i googled figatelli and it looks like it's a pork liver sausage lmao...
do not ask for whom the bela tolls, it tolls for dines
is this anything
I think you're on to something man
I'm very upset that this wasn't a 50 minute video of you eating all these tasty sardines and then becoming a sardine yourself.
Also, I'm down to eat some sardines with wasabi if you ever want to send some my way.
Dude the most I can do at once is like 4 tins, but you could probably do like 20+ I bet. I'll see if I can source some more wasabi tins
@@SlowJabroni Word. Hit me up whenever, will be down to cover any costs to get it to my mouth.
never ate sardines.........now i dont have too
The deens you tastet should have been warmed up😂😂😂 A deguster chaud means heat them up.
I'll make sure not to make the same mistake again 😂
Yes! ……imma ……kinda…weird
Thanks! Now I really know I am not alone😉
Cheers
Ew, french (deragatory)