Show me a communist country that doesn’t use chopsticks. Now show me the failed communist countries that used to use chopsticks (jokes on you they failed because they’re failures chopsticks are just a catalyst).
I agree with other commenters who suggested some kind of high pressure chamber (hyper baric)to infuse the sauce. Risk of explosion possible. Or perhaps sealed in oaken barrels and stored in a cave like bourbon. It’s good to see you Matthew
The delivery and editing really struck me on the same level of a high end documentary. At this point, I'd watch any content you put out. Quality is just incredible
Thanks Hesham, this type of intro is kind of an ode to the current television show I'm working on, where we are tending towards very overwrought, winding explanations that take us to the premise of an episode. Super time consuming, honestly, bit off a little too much with this one, so as you know, it took quite a while for me to publish.
@@CannedFishFiles Totally understandable re: effort -- I had to record 5 tech demo videos last week, and it is insane how much effort goes into putting out a simple demo. This came out phenomenally. Stellar work!
Highly recommend Texas Pete as a sardine hot sauce. It’s got some nice acidity that can balance out some dines in olive oil. Add a little salt and extra lemon juice and you’re basically fine dining over the sink.
Are they still getting sued because not made in Texas. Emotional damages. Live in NC now where Texas Pete’s is made and dig it. Spent time in New Orleans and this feels like a Crystal. Would love a slow Nawlins 🚨📢 some Crystal (eggs hot sauce but probably dines too). Great way to break up the work week, buddy…thanks!!
You should use a vacuum chamber to infuse the sardines with sauce. Or put the sardines in a whipped cream dispenser along with the sauce and use nitrous oxide to infuse the sardines. This could be a whole video with various fish and sauces! Would love to see the results of doing this. 🐟🐠🎣🐡🦈🦐🐚🦞🦀
I been putting hot sauce on my sardines for years and I have lots of different kinds but I don’t put that much. Those fish were swimming in it… pardon the pun😆
Yes, I use just a little, even less if it’s a really hot sauce like an El Yucateco habanero based sauce. Usually it’s Crystal or a similar mild cayenne sauce. Worcestershire sauce is also good with most canned fish.
Ha! Next step you’ll be extracting the sprats and delicately splitting them open to slather their insides with artisanal pepper mash, reassemble the tin and spin it in a centrifuge to get unilateral pepper distribution. Genius level gastronomical research! Keep up the good work.
Another wonderful deen video flick. My go to hot sauce for deenz has for years been Crystal. Cheapness hot sauce for cheapness deenz like the KO's, Polar's, and Brunswick's, however I quit doing water years ago. Olive oil just adds a better flavor profile, even when drained. Nuri's, Angelo Parodi's, Bela's, et.al, however get the almighty Espinaler treatment. Decent sardines with any decent hot sauce are just super wombat good grindz. Mahalo Matthew!
To eat with hot sauce, I usually go for sardines in oil Matthew. The oiliness and sharpness of extra virgin olive oil really softens the punchy hot sauce flavour. Do try it out instead of trying it with water-canned deenz.
Lol I just discovered your channel, I have been eating sardines (specifically ones drowned in hot sauce) my whole life, I never knew I could be entertained by a guy eating them on RUclips. Great quality and editing! Louisiana hot sauce is my fave and imo they are only improved by adding more hot sauce even when they come that way 😂. The spine even as a kid was my favorite part, I don’t know why. Keep up the good work! Subbed!
I often eat sardines or sprats with hot sauce. Tapatio strength is about right for sardines but I usually use Crystal: the mix of spices in Tapatio isn’t to my taste, or maybe it’s something else.
I’m just getting into tinned fish after having a bad experience a few years ago. I love tapIto and I have a vacuum pump and chamber, so I’m going to try and re create your experiment but using the vacuums pump to force the hot sauce into every bit of the can.
Sardines get their name from the island of Sardinia in Italy. It would be interesting if you took a trip to the island Sardinia in the Mediterranean to tasted the O.G. Sardines.
Been watching you since about a month before the comeback and been scared to try deenz because I dont like olive oil. Embarassed to say i never thought to drain ones in water and fill with my favorite hot sauce. I think this week I'll finally try my first tin! Thanks Matt! Appreciate you.
Hi Matthew! Love your channel. New to enjoying sardines and you’re helping me get into the whole thing of it. Am curious though; do you put any of your music out anywhere? I like the stuff I’ve heard in your vids. Keep it up 🐟
In order to age them in there, you should have left the fish oil and tapatio and vacuum seal the back for about a month in the fridge. Boom you’re welcome.
buy a bag of sardenes then put them in a jar with the sauce and boil the jar fir a few hours for a few hours, to see whats gonna happen. thats a wild idea innit? the fish will taste like the sauce, the sauce will taste like the fish..... you can even venture to put a few peper corns in it
The cans are prepared with everything inside. Then it's heated to cook the fish and eliminate bacteria. Try cooking it with the sauce in an oven or sous vide.
Hey Matt, fellow Matt here, in a brief search I couldn’t find how to send you a direct message but I am very interested in your background music you have each video. Do you make that yourself? It kind of looks like it from your setup, and I was hoping to get information on it all. I would love to mess around and make some music of my own!
What do you think about taking them out of the tin, putting in a foodsaver bag and doing a wet vac seal, kinda like when you marinate meat under vacuum? Then maybe leave in the fridge for the length of time they say you can reefer it by, bust it out and open and see what you got! I may try it, I've been obsessed with finding something similar
Great vid....yeah, yeah, yeah, yeah 😁 Maybe the sardines just didn't want it bad enough. The seasoned can overcame that barrier, but it was a gallant effort. I was hoping....I'd say they delivered what they could.
love your vids, i am pretty new at sardines and you have great info, my biggest concern is getting a good sardine for the best price, i live on social security but want quality-afordable, i think doing more of value for money, quality for price would be very well received, thanks and you are the king of tins man, sprat king.
Show me a communist country that doesn’t use chopsticks.
Now show me the failed communist countries that used to use chopsticks (jokes on you they failed because they’re failures chopsticks are just a catalyst).
???
He's crafting his own deenz now
He's become too powerful
WHAT ARE WE EVEN DOING HERE?
WHAT _AAARE_ WE EVEN DOING HERE?!
Yes he says that
What am >I< even doing here??
@@alexg86fire55and now we are saying it.
It’s 4 am 😔
Fun watching the evolution of this channel.
The editing at this point is amazing
I agree with other commenters who suggested some kind of high pressure chamber (hyper baric)to infuse the sauce. Risk of explosion possible. Or perhaps sealed in oaken barrels and stored in a cave like bourbon. It’s good to see you Matthew
Did you say explosion??? I'm listening. Good to see you!
Matthew Carlson's premium line of oak barrel aged bourbon hot sauce sardines.
_Taste the penetration_
No, you want to draw them to a vacuum. That's how they make pickles super fast instead of waiting.
Implosion!
The delivery and editing really struck me on the same level of a high end documentary.
At this point, I'd watch any content you put out.
Quality is just incredible
Thanks Hesham, this type of intro is kind of an ode to the current television show I'm working on, where we are tending towards very overwrought, winding explanations that take us to the premise of an episode. Super time consuming, honestly, bit off a little too much with this one, so as you know, it took quite a while for me to publish.
@@CannedFishFiles Totally understandable re: effort -- I had to record 5 tech demo videos last week, and it is insane how much effort goes into putting out a simple demo.
This came out phenomenally. Stellar work!
@@CannedFishFileswhat TV show?
@@JimNortonsAlcoholism it was a car show on Max called Downey's Dream Cars
Highly recommend Texas Pete as a sardine hot sauce. It’s got some nice acidity that can balance out some dines in olive oil. Add a little salt and extra lemon juice and you’re basically fine dining over the sink.
Texas Pete is great for fish! This is also how we ate fried fish when I was growing up as well
Are they still getting sued because not made in Texas. Emotional damages. Live in NC now where Texas Pete’s is made and dig it. Spent time in New Orleans and this feels like a Crystal. Would love a slow Nawlins 🚨📢 some Crystal (eggs hot sauce but probably dines too). Great way to break up the work week, buddy…thanks!!
I should bottle lemon and Pete’s in a plastic squeeze bottle… can just squirt when needed
Damn dude you’re at 20,000 subs now hahaha that’s awesome !
oh man not the warming of sardines at the window 🤣
underrated comment. there’s no way to explain “warming my homemade sardines on the windowsill” without sounding crazy 😂
You should use a vacuum chamber to infuse the sardines with sauce. Or put the sardines in a whipped cream dispenser along with the sauce and use nitrous oxide to infuse the sardines. This could be a whole video with various fish and sauces! Would love to see the results of doing this. 🐟🐠🎣🐡🦈🦐🐚🦞🦀
Got me laughing, man. Thank you for posting
Peace to you, your people, and your dines
Matthew...KO Addict here...I enjoy a tin of KO deens in water, with the water dumped out, and Caribbean Jerk sauce added....so good as a sandwich!
The beast at Tanagra! ... Arnock, on the night of his joining!
You’re my 2nd favorite RUclipsr. I absolutely love all of your content. Please put out more and soon.
I been putting hot sauce on my sardines for years and I have lots of different kinds but I don’t put that much. Those fish were swimming in it… pardon the pun😆
Yes, I use just a little, even less if it’s a really hot sauce like an El Yucateco habanero based sauce. Usually it’s Crystal or a similar mild cayenne sauce.
Worcestershire sauce is also good with most canned fish.
Ha! Next step you’ll be extracting the sprats and delicately splitting them open to slather their insides with artisanal pepper mash, reassemble the tin and spin it in a centrifuge to get unilateral pepper distribution. Genius level gastronomical research! Keep up the good work.
Hell yeah swimming in Tapatio that's how it's done
Look at that elevated editing quality!
Long time no see my favorite sardine enjoyer Matt
Another wonderful deen video flick. My go to hot sauce for deenz has for years been Crystal. Cheapness hot sauce for cheapness deenz like the KO's, Polar's, and Brunswick's, however I quit doing water years ago. Olive oil just adds a better flavor profile, even when drained. Nuri's, Angelo Parodi's, Bela's, et.al, however get the almighty Espinaler treatment. Decent sardines with any decent hot sauce are just super wombat good grindz. Mahalo Matthew!
Love your series been watching almost 2 years now ✊🏽🌴
I wish I had jumped on the dine wagon when these were available. I would have loved to try these. What was I even doing before dines?
To eat with hot sauce, I usually go for sardines in oil Matthew. The oiliness and sharpness of extra virgin olive oil really softens the punchy hot sauce flavour. Do try it out instead of trying it with water-canned deenz.
I’m really in to your energy brother. I think I just found a new healthy hobby. Thank you.
Love your vids! Keep crankin' em out!
The deenman is back. Awesome
The editing in this is wild
I LOVE YOUR CHANNEL AND THIS CONTENT! :)🎉
And I love sardines!
I just tried the Beach Cliff deens in Louisiana Hot Sauce - wow, tasty and a lot more spicy than I expected!
Movie title suggestions: “Spine Action” or start a new superhero “The Spine Snapper”
This is an entire channel devoted to Estes canned sardines? There really is a niche for everyone here!
Lol I just discovered your channel, I have been eating sardines (specifically ones drowned in hot sauce) my whole life, I never knew I could be entertained by a guy eating them on RUclips. Great quality and editing! Louisiana hot sauce is my fave and imo they are only improved by adding more hot sauce even when they come that way 😂. The spine even as a kid was my favorite part, I don’t know why. Keep up the good work! Subbed!
Finally a use for water-packed :D
Man, the eye witness theme is the chef's kiss.
I love your content
7:38 - I, too, appreciate my Tapatios in King Oscar.
He speaks fluent English and can’t use a fork. A true legend
Dude….Had a tripack of Fishwife in Chili delivered yesterday. Money well spent thanks to you!
Did you just insert music from "The Sims" computer game soundtrack!? My man! Bringing back the memories!
I often eat sardines or sprats with hot sauce. Tapatio strength is about right for sardines but I usually use Crystal: the mix of spices in Tapatio isn’t to my taste, or maybe it’s something else.
So glad ur back i love this channel
I’m just getting into tinned fish after having a bad experience a few years ago. I love tapIto and I have a vacuum pump and chamber, so I’m going to try and re create your experiment but using the vacuums pump to force the hot sauce into every bit of the can.
Result?
@@wagecuckree5914 haven’t tried it yet my vacuum chamber broke and I haven’t replaced it yet. I will update once I do
Immature me... "Penetrate🙃" 😂😂
I'm a 56 year old married mother of three, and I still giggle at certain words, even bathroom humor 😊. I think deep down I'm a 12 year old boy! 🤣🤣
Sardines get their name from the island of Sardinia in Italy. It would be interesting if you took a trip to the island Sardinia in the Mediterranean to tasted the O.G. Sardines.
great editing/production value on this.
Finally a use for sardines in water !
Have you ever thought to make a how to use chopsticks video?
Been watching you since about a month before the comeback and been scared to try deenz because I dont like olive oil.
Embarassed to say i never thought to drain ones in water and fill with my favorite hot sauce. I think this week I'll finally try my first tin! Thanks Matt! Appreciate you.
Hi Matthew! Love your channel. New to enjoying sardines and you’re helping me get into the whole thing of it. Am curious though; do you put any of your music out anywhere? I like the stuff I’ve heard in your vids. Keep it up 🐟
I cackled when you called the plate the "floor" 🤣
Amazing episode
You, my friend, are a top tier freak. Merry Christmas.
Incredible new editing style
I had to hit the tapatio bottle to watch this.
Still never eaten a deen but love each episode!
how about now
Vacuum seal them in the hot sauce and chuck them in the fridge for a couple days. Helps keep food fresh and it’ll help it marinate even more.
Love the Sims 1 build mode music at 1:03! 😂
1 cup rice, two tins 'dines, Tapatio. Perfection.
Walmart has sardines in Louisville hot sauce, they're pretty good.
The background music reminds me of the dance club music in the nightclub on Starfield. Lol
In order to age them in there, you should have left the fish oil and tapatio and vacuum seal the back for about a month in the fridge. Boom you’re welcome.
3:40 MAD RESPECT ON THE MUSIC CHOICE
Tight!!
Maybe try vacuum packing, smaller chunks in hot sauce, with an overnight marinade. Or longer if pressure cooked in the bag.
buy a bag of sardenes then put them in a jar with the sauce and boil the jar fir a few hours for a few hours, to see whats gonna happen. thats a wild idea innit? the fish will taste like the sauce, the sauce will taste like the fish..... you can even venture to put a few peper corns in it
This is the first time I've seen a person get frustrated with a fork, then go to use Chopsticks instead. 😂
The cans are prepared with everything inside. Then it's heated to cook the fish and eliminate bacteria. Try cooking it with the sauce in an oven or sous vide.
the jalapeno variety are still on the shelves!
I'm tempted to try this with a vacuum sealer, to better infuse the tap.
What do you think of Chicken of the Sea ‘dines? Live in midwestern US, they’re all over. I usually prefer them to KO
woohooo more deens
I think you're first my guy!
vacum chamber is a really quick way of marinating stuff
Hey Matt, fellow Matt here, in a brief search I couldn’t find how to send you a direct message but I am very interested in your background music you have each video. Do you make that yourself? It kind of looks like it from your setup, and I was hoping to get information on it all. I would love to mess around and make some music of my own!
There's a channel for everything
You used the music! God, it's so amazing! haha
Boy do I love sardines in oil fried alongside some butter beans😋
What do you think about taking them out of the tin, putting in a foodsaver bag and doing a wet vac seal, kinda like when you marinate meat under vacuum? Then maybe leave in the fridge for the length of time they say you can reefer it by, bust it out and open and see what you got! I may try it, I've been obsessed with finding something similar
what song is that? the sims original soundtrack?
I think one way you could imitate the original is using a vacuum sealer. That would get the sauce to penetrate the fish.
_penetrate the fish_
Omg, you are back!!
KO in Tapatio hot sauce on top of steam rice, OMG thank me later.
BTW where can I get those metal Chopsticks?
This guy eats sardines
What type of electric bass do you play, Matt? You seem like a Fender P Bass man, to me.
I'm having some sardines with preserved lemons and scallions.🤔👍💕
So did you use that can of KO in water you said you were never going to open?
Great vid....yeah, yeah, yeah, yeah 😁 Maybe the sardines just didn't want it bad enough. The seasoned can overcame that barrier, but it was a gallant effort. I was hoping....I'd say they delivered what they could.
Love your channel and I have never had sardines or mussels, etc before.
I’m scared😊
So, what am I even doing here?
I’m here for those spicy fishies 🔥
Mateo, you're skating on thin ice here! First you put your knife in your mouth, now it's forks? What's next - a spork?! *scoffs incredulously*
no one scoffs like you, sir!
Hi I'm a UK fan love your channel can you review which one is better the Morrisons or Tesco or Marks and Spencer sardines.
You'll have to send them yourself. Not gonna find those chains jn the us
love your vids, i am pretty new at sardines and you have great info, my biggest concern is getting a good sardine for the best price, i live on social security but want quality-afordable, i think doing more of value for money, quality for price would be very well received, thanks and you are the king of tins man, sprat king.
A fellow sardines and Swatch watches lover ^^ ++
2:08 that's why we use chopsticks, ladies and gentlemen
Forget the Tapatio and go for the Marie Sharp's habanero salsa.
So happy to see the IA Bug!
Lmaoo how did i stumble here 😂 but i like it
Shout out to the sims music
Dude your watch is sweet!
I still think KO should do a wasabi can.
Thanks for the vid Matt
Good idea!
Where have you been? You have not shown up on the feeds even though subscribed.
Holy cow dude....ya ya ya