"Eisboch" wrote in
:

I've tried different types ... usually by accident .... but my
favorite is still the standard King Oscar (Norway) in olive
oil. I've
tried the spring water packed and the Mediterranean style , but
the
plain old olive oil is best, to me.



The olive oil sticks to the fish better'n water and hides the
smell of rotting fish much better. I can understand why you like
them better...(c;

When I was a young sailor, I used to take advantage of the free
medical service and visited sick bay for a seasick pill refill
every time the ship was going to sea, and paid dearly for it in
being doggedly poked fun at in the shop..."Not a real man" and
all that macho crap.

I longed for it to be rough as hell 30 miles offshore of
Charleston, throwing you against the bulkheads as you made your
way to the EMPTY messdecks. The macho men weren't interested
much in eating as their sheet metal trays passed back and forth
in front of their seasick asses.

I kept case stocks of the smelliest sardines in Navy Supply in my
workbench in the cal lab to celebrate being poked fun at. I was
immune with the drug load I'd started 3 days before we
left....hee hee. Ah, to sit strapped in your custom shop stool
locked to the workbench, eating cans of greasy sardines while
those *******s that made your life miserable puked up their guts
over the rail, calling "RALPH!! RALPH!!"

PRICELESS.....(c;
Some of the best cans were left over from World War II!

Larry
--
Merry Christmas!
http://youtube.com/watch?v=Qi_NhFS4xEE