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How to eat

How to eat 3,630 tins.

How we would eat each tin: the base underneath, the move, the moment, and the kitchen it leans toward. Every page collects the tins that suit that way of eating, and every tin's page carries its own matches. The guidance is derived from everything we know about the tin, not a tasting note: this is how we would eat it, if we could.

Base9
What to put it on
Bread→Cracker→Rice→Potato→Pasta→Egg→Noodles→Salad→Beans→
Move6
What to do with it
Straight from the tin→Warm the tin first→Oil as sauce→Flake it through→Mash or spread→Cook with it→
Occasion4
When to eat it
Snack→Tapa / pintxo→A meal→Breakfast→
Cuisine9
Where it leans
Portuguese→Galician→Spanish→Basque→French→Italian→Nordic→Pacific Northwest→Origin unknown→
Cut6
How it is cut
Chunk→Fillet→Loin→Tail→Ventresca→Whole→
Preparation20
How it is packed
Confit→Curry→En Su Tinta→Escabeche→Galician Sauce→Garlic Sauce→In Brine→In Butter→In Mustard→In Oil→In Olive Oil→In Sauce→In Tomato→In Water→Pickled→Piri-Piri→Salt-Cured→Smoked→Spiced→Truffle→
Region15
Where it is from
Galicia→Cantabria→Basque Country→Asturias→Sicily→Brittany→Portugal→Spain→Italy→Morocco→Japan→Iceland→Peru→United States→Nordic & Baltic→