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Feb 1, 2016 22:48
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| # ? May 4, 2024 21:39 |
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Cool, a camera made out of an old sardine can and some photosensitive paper, very thrifty.
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Feb 1, 2016 23:12
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Nude Bog Lurker posted:I should like to become an IRL dad, do you think 'dines will make me more fertile? Maybe not more fertile, but a new study says that they'll make your brain thicker: http://www.theatlantic.com/health/archive/2014/08/this-is-your-brain-on-fish/375638/?utm_source=SFFB
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Feb 1, 2016 23:21
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People forget that the brain is the biggest erogenous zone.
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Feb 1, 2016 23:26
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you're making me uncomfortable
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Feb 2, 2016 06:07
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my brain is always hard
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Feb 2, 2016 08:10
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I ate some sardines. They were tasty.
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Feb 2, 2016 09:16
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I ate some salt cod. It was tasty.
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Feb 2, 2016 13:17
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 I've become a pretty big fan of these. Yes, it's canned tuna. But it's also a pretty aromatic and flavorful can of fish with all the spices and herbs to add to pasta when you are in such a hurry you cannot prepare the entire dish yourself. Add a bit of your own anchovy paste and you're sitting pretty with a decent puttanesca.
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Feb 2, 2016 13:34
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Ceciltron posted:
Get the gently caress out. Tuna? TUNA?
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Feb 2, 2016 15:43
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Mods?
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Feb 2, 2016 15:46
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Forgive me, friends.
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Feb 2, 2016 16:28
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All is forgiven in fishy brotherhood, friend. :ehug:
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Feb 2, 2016 17:09
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These are p much my favorite but they're just so expensive on amazon.
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Feb 2, 2016 17:25
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Tuna is only good of you eat the bones 
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Feb 2, 2016 17:44
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roommate made sardine cakes for dinner reaching sardine singularity at my household we are one with the 'dines
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Feb 3, 2016 00:53
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Cracked open my first tin of Nuri and didn't really care for it. Not a lot of flavor in the fish, kinda mushy, the skin was a bit mottled. Maybe it was old. This was the olive oil tin, and I have a tomato sauce one I'll try next. Hope it's a fluke, these are fairly cheap at the Ranch 99.
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Feb 3, 2016 01:09
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ive been slumming it and one thing ive noticed about lower price mark dines is how greatly they vary even within batches. a common american branded oil packed can disappointed me this afternoon but the one i had last night was very good for its price. perhaps one sat in the sun? writing up this dine trip report reminded me that when camping i've picked up dines in little sleepy mountain towns nearby and now im wondering how old they in fact were. i'm thinking i should go visit some dusty little general stores and find 30 year old dines for our own vintage dine reviews
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Feb 3, 2016 01:28
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just had a pizza with 'chovies, pepperoni and olives. was delicious 5/5 would eat again fake edit: going for seconds now
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Feb 3, 2016 02:59
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Stir-fried some King Oscars tonight with a mess of broccoli, garlic, and pickled thai peppers. Fuckin' yum.
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Feb 3, 2016 03:24
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huskarl_marx posted:ive been slumming it and one thing ive noticed about lower price mark dines is how greatly they vary even within batches.
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Feb 3, 2016 04:56
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That's a really cute fork
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Feb 3, 2016 05:27
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More tiny tots for dinner tonight, so good but I need a source that sells them for less than 2.60 or whatever whack price I paid today
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Feb 3, 2016 05:45
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TTs are 4$ a tin out here. Been slumming it with CotS and Bumblebee because I haven't had a chance to hit up Costco for an 8 pack of Seasons.
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Feb 3, 2016 19:13
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I just opened my emergency Brunswick sardines. loving gross
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Feb 3, 2016 19:26
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brunswicks are the worst
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Feb 3, 2016 19:31
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Costco had Seasons in oil. Wasn't sure whether to stock up or not, as I'm a KO man, like most of us. What's the goon word on these?
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Feb 4, 2016 01:32
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Supermarket only had King Oscar in water (!!!) so I went with Wild Planet. Do I need to eat the whole tin or can I reseal it?
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Feb 4, 2016 01:32
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Bombtrack posted:Supermarket only had King Oscar in water (!!!) so I went with Wild Planet. You can reseal bro. Wrap it up. Just a day or two is as long as I'd go though.
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Feb 4, 2016 01:35
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Oil is a natural preservative. See annotation on Peanut butter.
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Feb 4, 2016 02:13
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Bombtrack posted:Supermarket only had King Oscar in water (!!!) so I went with Wild Planet. Uhhh you can put the fish in a ziplock or something it but I wouldn't hold it over more than a couple of days.
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Feb 4, 2016 02:47
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Departing from tradition: 2 cans KO in oil "some" parsley, I used freezedried 2 bunches green onion "some" Prepackaged stuffing mix 2 eggs slosh of seafood stock Chop the onions and throw all that plus the parsley in a loaf sized pyrex dish, drizzle with oil and throw in a hot oven to sizzle for a while then remove to cool a bit Mix in the sardines, stuffing cubes, stock, eggs til it's relatively homogenous, garnish with held back fishies or don't, whatever, salt and pepper. Bake using the stuffing directions, or something like 400 for 30 minutes. I think the 500 degree method would have it burnt on the top and gross in the middle unfortunately. If you're not an idiot like me you could: Not forget to add the sardines to the dish in step 1 just like you do for fisherman eggs and do all the mixing in an actual mixing bowl instead of loving around with a hot pyrex dish thing trying to mix without flinging fishy breadcrumbs around the kitchen    Verdict: I did 400 for 30 min, that was a bit much, the outside was pretty crispy. I'd try 350 or 325 instead and prob up the added liquid to about half or 2/3 a cup total. It's still delicious though 
the yeti fucked around with this message at 03:13 on Feb 4, 2016 |
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Feb 4, 2016 02:49
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Did you make a fish custard E: First pic is a little scary second one is kinda stately and fish-pleasant raton fucked around with this message at 03:18 on Feb 4, 2016 |
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Feb 4, 2016 03:09
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Put the dines on burgers with the chili sauce and at the whooooollleeee thing
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Feb 4, 2016 03:13
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Sheep-Goats posted:Did you make a fish custard I mean oyster stuffing is a thing I"ve made before and really enjoyed it so I figured why not with sardines! Fish custard's got to be a thing somewhere though.
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Feb 4, 2016 03:16
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Bombtrack posted:Put the dines on burgers with the chili sauce and at the whooooollleeee thing  Ohhh I might have to do this. With some spicy brown mustard and a dill pickle. Onion as well.
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Feb 4, 2016 03:21
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sautéed (read: pretty much burnt) onions, yes
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Feb 4, 2016 03:26
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VendaGoat posted:
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Feb 4, 2016 04:03
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I made a pretty good pasta dish with sardines tonight: 1. Put 1/2 pound of spaghetti in a pot of boiling water 2. Mince up a bunch of cloves of garlic, chop up half an onion and chop a good sized thing (head?) of broccoli. 3. Put the garlic and onions in span in olive oil on medium for a while until they smell done. Toss in the broccoli for a while. Add a cup or so of heavy cream and turn to low. I added lemon juice here (1/2 of a lemon) and I'm glad I did. 4. When the cream has reduced add a can or two of sardines, turn off the heat and let it sit for a little while 5. Add the spaghetti and black pepper and salt and toss together. Fresh chopped parsley would be good on top. I didn't have any You could probably skip the cream and it would still be good.
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Feb 4, 2016 05:51
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| # ? May 4, 2024 21:39 |
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Well, poo poo. Didn't have my tablet with me, ended up at the store and bought Crown Prince instead of King Oscar. And in water. That's what I get for not writing this poo poo down. Should I just exchange them? They're unopened
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Feb 4, 2016 06:00
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