Bonus recipe for mutant rooster in the last paragraph.
Casie Becker wrote:For her, as far as we can tell it's a gluten sensitivity. I would never have thought of rice flour for a batter. I'll look into getting some to try, not just for sardines. I wonder if it could be made to work as an alternative to wheat flour in some of the fish cake recipes, also.
You definitely can - otherwise you can use garbanzo flour (like the batter used for onion bajis).
We have a strong culture conditioning to dislike sardines. I'm thinking its all related to avoiding strong flavored foods that might offend some palates. I went through the same process with leafy greens that weren't iceberg lettuce drenched in dressing. It is possible to retrain the brain to enjoy foods with strong flavors.
I was thinking this morning, as I grated fresh tumeric to use in my potatoes, that this forum makes me braver in tackling unfamiliar foods. There are lots of resources online for how to use new foods in special recipes. There are far fewer places where you can find the other people who struggled in how to introduce completely foreign foods into their day to day lives. More than just recipes it's finding, processing, and storing new foods. It's how to grow it and how to fit it into our current diets. Sometimes its things like warnings about how to avoid flatulence, which few recipes ever address. If I screw up, I don't feel like I'm the only one; and I have less screw ups because I have access to such good advice.
Thank you everyone for being here with your experiences. I'm not prepared to tackle it yet, but my next challenge will be liver.