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 Gonna be sprats over roasted potato and onion tonight ed:  These are yum; smokey, tender, not dry and crumbly the way I'm used to average larger sardines being. The fishy flavor is somewhere between tiny brislings and say brunswicks. the yeti fucked around with this message at 00:48 on Mar 24, 2016 |
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Mar 24, 2016 00:24
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| # ? Apr 25, 2024 12:33 |
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 I am eating Sardines RIGHT NOW
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Mar 24, 2016 01:02
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I have finished the sardines. I'm tempted to open a second tin.
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Mar 24, 2016 01:11
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i find the best cracker to use is a fork. it imparts no additional empty calories and is infinitely reusablethe yeti posted:
these look drat good, wish i could find them locally. right now it's tough to argue with the Polar kippers which I can get for $1.75 per tin and are delicious
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Mar 24, 2016 01:48
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Made a half-assed sandwich with a can of Bumblebee sardines in Louisiana Hot Sauce today and it was actually pretty good. The Bumbledee dines are clearly not good and kinda mushy, but slapped between two slices of lightly toasted bread they made a reductionist sort of dine salad sandwich that was fairly tasty. I ate said sandwich over the kitchen sink for extra dad points, too.
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Mar 24, 2016 01:49
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this thread is cool because it taught me a recipe i had never cooked before! i like cooking up a batch of tater tots, stirring the parsley garlic and dines into the crunch tots, then cracking eggs over the whole mix and baking them. makes an awesome dinner and leaves enough left over to microwave in the morning for breakfast
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Mar 24, 2016 03:23
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Epic High Five posted:i find the best cracker to use is a fork. it imparts no additional empty calories and is infinitely reusable I suppose getting  about food costs is fairly dadly, so: what did it for me was realizing that while the cost per can (for 24) from amazon was only a little cheaper than KO brislings in my local supermarkets, the Riga cans are almost 2 ounces larger, 5.6oz vs 3.75.
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Mar 24, 2016 03:24
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This thread gettin pretty rigarous
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Mar 24, 2016 03:36
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pahuyuth posted:Got some Crown Prince Natural Kippered Herring, and did not enjoy it very much Polar Kipper Snacks are easily the best I've found, but I don't think they are MSC certified. Is that really an issue w herring though? BraveUlysses posted:I bought these too but they're not very good. Olive oil and boneless skinless Boneless skinless sardines pretty much all suck, just get tuna in oil if you just want "pure fish"
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Mar 24, 2016 04:05
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There was barely any flavor to it all, least of all the naturally smoked. It was just bland. I like Brunswick kippered herring much better but I don't think it is MSC certified like the Crown Prince. Roland brand is pretty good though. Forgot about that one til just now.
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BIG-DICK-BUTT-gently caress posted:Boneless skinless sardines pretty much all suck, just get tuna in oil if you just want "pure fish" wrong i make my sardicado sandwiches with bonelessskinless a lot spanish style KO in particular > regular jalapeno KO
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Mar 24, 2016 05:46
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Admiral Bosch posted:wrong Do you think the bones are icky or something
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Mar 24, 2016 05:49
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I debone mine if i am not just eating them straight, the bones gently caress with texture.
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Mar 24, 2016 06:25
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If you're using King Oscar, the bones should be pretty textureless. But I won't argue with anyone over how they like their dines.
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Mar 24, 2016 07:50
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My roommate came home late last night and was hungry. He asks me if he can have the can of kippers I previlusly offered him. "Sure" I says, "Why don't you have them with that nice fresh baguette I bought". Soon he will be one of us. He will love the 'dine.
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Mar 24, 2016 15:51
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BIG-DICK-BUTT-gently caress posted:Boneless skinless sardines pretty much all suck, just get tuna in oil if you just want "pure fish" hey i was just tryna be dadly and save some money on dines and these are really regretful but i'm too cheap to throw em out so
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Mar 24, 2016 16:00
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BraveUlysses posted:hey i was just tryna be dadly and save some money on dines and these are really regretful Yah its surprising how much they suck compared to regular dines IN THIS GOONS OPINION. Others may feel differently and thats ok In other news: Paging Sheep-Goats  
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Mar 24, 2016 17:07
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Do it to it
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Mar 24, 2016 17:55
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FruitPunchSamurai posted:If you're using King Oscar, the bones should be pretty textureless. But I won't argue with anyone over how they like their dines. The really small ones are actually worse because they are harder to get 100% of, then the bits lend a grainy, chitnous quality to my sardine mash-paste. The Seasons I have been ordering are monstrous and delicious but the bones are 'uuuge, which makes them easier to pull out. I'm getting really efficient at halving and de-spining them with a fork.
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Mar 24, 2016 22:01
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 It was absolutely delicious....I had my doubts about the veggie choices but I followed it to the letter and yeah it was amazing. Oxtails seem like a hassle though, so I think I'll use ribs next time. Thanks again brave goon
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Mar 25, 2016 02:50
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Sheep Goats Cooking College University College Prayer College University 500 Degrees Oxtails are hassle always and forever but once in a while you get a wild hair I actually bought some today to make for 90 year old Grandma. I asked her if she had ever had oxtail before and she said Oh yes. I asked How long ago? 40 years? And she said Oh heavens WAY more than 40 years ago. raton fucked around with this message at 03:06 on Mar 25, 2016 |
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Mar 25, 2016 03:03
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Still catching up in the thread but tonight's dinner is Wild Planet sardines in olive oil doused in tabasco sauce, carrots and hummus, cheddar cheese, and some crackers. Good times.
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Mar 25, 2016 05:33
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3 DONG HORSE posted:Still catching up in the thread but tonight's dinner is Wild Planet sardines in olive oil doused in tabasco sauce, carrots and hummus, cheddar cheese, and some crackers. Good times. the 3rd dong is for the love of dines right?
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Mar 25, 2016 06:26
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Dines have turned me into a full blown Sriracha addict. Thanks Dines.
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Mar 25, 2016 12:15
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BIG-DICK-BUTT-gently caress posted:Do you think the bones are icky or something not at all BIG DICK BUTT gently caress, i just like the flavor of the spanish style, they're pretty dang great
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Mar 25, 2016 19:09
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DiggityDoink posted:the 3rd dong is for the love of dines right? no, the love is in my heart. the dongs are for my extra wide butthole
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Mar 25, 2016 22:09
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Oxtail at grandmas, waiting for the reduction
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Mar 26, 2016 00:05
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yeah, gonna get a big ol' bowl of oxtail soup next weekend and share it with my daughter
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Mar 26, 2016 00:12
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Tried the belas with the red pepper on the tin. Fish were large but decent. I detected no pepper flavor at all. Disappointed.
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Mar 26, 2016 20:24
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is bela undead?
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Mar 26, 2016 21:04
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Bumblebee smoked oysters. Suggestions? Straight out the can, hot sauce, cracker?
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Mar 26, 2016 22:01
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top a cucumber and tomato salad with them. make stuffing or cous cous with them, something that would benefit from a smoky flavor.
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Mar 26, 2016 22:17
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Number 1 Sexy Dad posted:Tried the belas with the red pepper on the tin. Fish were large but decent. I detected no pepper flavor at all. Disappointed. Bela is by far the best brand I've had yet, but the Lemon Olive Oil flavor is a bit too overpowering for me. Still the Bela fishies are big and tasty on their own. Way better than King Oscar IMO.
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Mar 26, 2016 23:39
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pahuyuth posted:Bela is by far the best brand I've had yet, but the Lemon Olive Oil flavor is a bit too overpowering for me. Still the Bela fishies are big and tasty on their own. Way better than King Oscar IMO. Yeah I was excited to find them (found @ fresh market) because I've read good reviews and have never actually seen a can of them anywhere before. I was disappointed in the free-space in the can, the roughed-up appearance of the fish, and the lack of the advertised flavoring. The fish tasted fine though, and they weren't overcooked, and I found no scales at all.. Smaller 'dines are nice if you're eating in public and don't want to look extra-gross smashing up a sardine for a cracker at lunch, but I do think I like the Bela fish a bit more than some of the smaller KOs I've had. I think riga golds are the best though, and they're small.
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Mar 27, 2016 00:01
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Planet X posted:Bumblebee smoked oysters. Suggestions? Straight out the can, hot sauce, cracker? Yes
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Mar 27, 2016 00:12
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Protip for Easter: You can't make real deviled eggs without sardines.
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Mar 27, 2016 05:02
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Fister Roboto posted:Protip for Easter: You can't make real deviled eggs without sardines. i think you're wrong. i googled 'sardine deviled eggs' and found this  four things come to mind:   the word "why" the word "no" vvv I concur
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Mar 27, 2016 05:12
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I could see a bit of 'chovy paste in a devilled egg mixture though.
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Mar 27, 2016 05:13
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Looks good to me.
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Mar 27, 2016 05:25
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anchovies are for mixin' boys eat ur sardines with a fork
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Mar 27, 2016 05:27
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looks like sweaty tumors!!!
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Mar 27, 2016 05:27
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