Anchobrie

Serranos and prociuttos are born to stay for several weeka at room temperature. I wouldn't bother for the cheese either. That are alaoncreated to survice well before we got refrigrators.

Chicken marrow is not as cattle or goat marrow. Chicks are 'expected' to flight, so their bones are quite different and more light, that may impact the marrow distribution

still no sight of sweet corn. I've seen that in Norway!.

Very nice chickens. Do you pluck feathers by hand or use a machine?

Don't do that to yourself!

I have seen things done to Pizza in Norway that you won't believe... Which is much worse as the cultural and metric distances between Norway and Italy are much smaller than between Italy and China. So, i can understand Chinese people have their own versions just like US people have their 'fake' mexican, or tex-mex, food. Also, when entering the thread and watching the first image before reading, it looked quite similar to a classic, western-style 4 cheese pizza. Now I will never order a p[izza in china by its appearance.

They look spectacular to me!

I am very jealous that you got sea sisters tins!

They look really good to be skin and bone less. I've been behind some Cornish sardine tins already for a while

As long it is goat or sheep-goat mixed milk... I love it

I live under the impression that Nuri is the "overseas" brand name, and pinhais is the local, Portuguese one. You should do the comparison

Being always open to innovations when it came to eat, these new, modernist, but mostly ridiculous and absurd hamburgers feed the hater inside of mine. Last heavy diarrhea I've gotten in the last 20 years or so was in a hamburger food-truck contest. Sorry, I must say I want a classic hamburger upper range of quality meat (forget about wagyu, dry aged ox porterhouse meat or similar "exotic" stuff), some veggies and maybe bacon (it needs to have some crunchy stuff), melted cheddar and that would make me happy.

You may feel better to travel south sooner than you think. I have been eating mudbugs all my life. It is a social thing also

Talking about skin and or chicharrones... I broiled a chicken skin in one piece the weekend Much better than my initial guess.

The small sardines tend to be different species (Sarsinella sp). I avoid them and go for the true pilchards, and the larger, the better; so essentially we are in the same boat. BTW, I see you are based in UK. I have read in some webs that the cannery industry in morocco are out of fish stock, and no much sardines are landing at its ports, so there may be soon a drop in availability ( sources said ~50% of the sardine tins in UK came from morocco, like for example the ones from your previous post from Marc and Spencer ) I found one link https://www.thegrocer.co.uk/news/tinned-sardines-shortages-loom-as-morocco-supply-non-existent/702375.article