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Anyone have experience with Trader Joe's smoked trout? My sister bought me some. Should I just eat them with cream cheese on Wasas like I do sardines?
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Apr 18, 2016 06:05
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That's real slavvy, although fine. I just eat the smoked fish on its own usually.
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Apr 18, 2016 07:29
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Male Tears posted:Anyone have experience with Trader Joe's smoked trout? My sister bought me some. Should I just eat them with cream cheese on Wasas like I do sardines? I got a couple tins of those as a gift and they are awesome. One I consumed on crackers like sardines. The other went into a pot of potato soup to turn it into a fish chowder.
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Apr 18, 2016 07:52
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got a hankering for some deaners
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Apr 18, 2016 07:58
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numberoneposter posted:got a hankering for some deaners I got my deaners did u get urs???? I've had quite a few people (cashiers, other customers) make positive comments upon seeing my 'dines in the checkout lane. However they do look at me strangely when I get at all googly (goonly?!) eyed talking about my canned fishies. I am not ashamed. Bought 20 more tins of Belas and 6 Wild Planet white anchovy tins today.
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Apr 18, 2016 23:49
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Alas I got no deaners. Tuna was on sale again I couldn't resist. Sometimes people comment. Not often. When I bought a tin of marinated octopus the girl was very interested. Octopus is so good if you see it don't hesitate. The texture is unlike anything else. I hate it raw on sushi but cooked (and canned is cooked) is amazing.
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Apr 19, 2016 00:08
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Hmmm. I will try it based on your recommendation, good sir. I see it every time I'm at the store drooling over the KO's and such but have not made the plunge. Same thing with oysters. What brand do you get? In ink or not?
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Apr 19, 2016 00:11
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No ink involved the ones I see at the store are Bonta I think and they are good. Or Matiz maybe? I dunno. They are usually in a Mediterranean marinade.
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Apr 19, 2016 00:12
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I saw frozen, whole sardines at the grocery store the other day, along with frozen baby?? octopus?? or something, which is vacuum sealed and all of the little leg sucky things are very noticeable. Anyway, sardines are good, thanks friends
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Apr 19, 2016 00:13
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I'm making a sardine pizza.
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Apr 19, 2016 00:25
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PokeJoe posted:I'm making a sardine pizza. I'd like to peep a pic of this, if you can
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Apr 19, 2016 00:37
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PokeJoe posted:I'm making a sardine pizza. From experience: they're going to drip a lot of oil. You're gonna have to adjust the crust density and cooking time/temp to make up for it. If you don't, you're gonna have it dripping right through the pizza which will make a hole when you lift it.
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Apr 19, 2016 00:44
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PinkoBastard posted:I'd like to peep a pic of this, if you can Sure, I was trying to emulate the sardine spaghetti, but a pizza instead.   Crust: regular pizza dough, fermented in the fridge for a couple of days Sauce: extra virgin olive oil, a few cloves of minced garlic, fresh basil, oregeno, red pepper flakes, and dill all stirred together cheese: equal amounts parmesan and colby jack toppings: diced onion, can of sardines (drained), a bunch of capers. you could probably use the oil from the can in place of the oil in the sauce if you want. It's really good and I'll probably make one again in the future. Ceciltron posted:From experience: they're going to drip a lot of oil. You're gonna have to adjust the crust density and cooking time/temp to make up for it. If you don't, you're gonna have it dripping right through the pizza which will make a hole when you lift it. It was a little more oily than usual but I didn't have to change anything from my regular pizza recipe. did drip a little oil on the floor of the oven though. crust integrity was fine
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Apr 19, 2016 00:56
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My hat is off to that beautiful 'dinezza
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Apr 19, 2016 01:02
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I ate some sardines after the recommendations itt. Ended up hurling for 7 hours afterwards. Never again.
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Apr 19, 2016 01:17
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sirspankalot posted:I ate some sardines after the recommendations itt. Ended up hurling for 7 hours afterwards. Never again. Begone!
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Apr 19, 2016 01:26
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Ceciltron posted:My hat is off to that beautiful 'dinezza
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Apr 19, 2016 01:29
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sirspankalot posted:I ate some sardines after the recommendations itt. Ended up hurling for 7 hours afterwards. Never again.  
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Apr 19, 2016 01:35
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sirspankalot posted:I ate some sardines after the recommendations itt. Ended up hurling for 7 hours afterwards. Never again. you did it wrong / more for me
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Apr 19, 2016 01:35
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Gg on the pizza I don't gently caress with breads Fucken traitorous bread
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Apr 19, 2016 01:38
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sirspankalot posted:I ate some sardines after the recommendations itt. Ended up hurling for 7 hours afterwards. Never again. Exception that proves the rule
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Apr 19, 2016 01:39
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sirspankalot posted:I ate some sardines after the recommendations itt. Ended up hurling for 7 hours afterwards. Never again. What kinds did you try?
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Apr 19, 2016 01:39
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Sheep-Goats posted:Gg on the pizza I don't gently caress with breads Bread is the exquisite culmination of western staple foods, how dare you. Get thee to a bakery.
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Apr 19, 2016 01:39
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This thread is wonderful. I've been eating a can of fish nearly every day since my dad gave me a couple cans of sardines for Christmas. I usually go for Roland mackerel, Brunswick golden smoked kippers, or jalapeņo KOs--all right from the can over the sink. The jalapeņo KOs are the best. I'll also eat a can or two of smoked oysters a week, but have been unable to find any one brand that rises above the rest. any suggestions for amazingly good oysters? That pizza looks amazing, good job! I have to try making that sometime.
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Apr 19, 2016 02:13
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My friend texted me if I wanted some Riga Sprats the other day after he saw some at the store, Sardine Fever is contagious.
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Apr 19, 2016 03:36
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Ceciltron posted:Bread is the exquisite culmination of western staple foods, how dare you. Get thee to a bakery. I will gladly eat bread but it's done nothing but betray me when I've tried to make it, two out of two fucken times
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Apr 19, 2016 04:33
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Pizza dough is really easy to make. I make mine in a stand mixer but a food processor does a good job too if you don't want to do it by hand.
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Apr 19, 2016 04:37
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PokeJoe posted:Pizza dough is really easy to make. I make mine in a stand mixer but a food processor does a good job too if you don't want to do it by hand. If it's not too much, sharing your recipe would be great. After all, dough is "I mixed basic items then added LIVING CREATURES WHICH I THEN COOKED ALIVE AND ATE", so it's pretty dad-qualifying. Ceciltron fucked around with this message at 04:57 on Apr 19, 2016 |
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Apr 19, 2016 04:50
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Ceciltron posted:If it's not too much, sharing your recipe would be great. After all, dough is "I mixed basic items then added LIVING CREATURES WHICH I THEN COOKED ALIVE AND ATE", so it's pretty dad-qualifying. http://www.101cookbooks.com/archives/001199.html
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Apr 19, 2016 05:10
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numberoneposter posted:i really like this one Nice. Can't wait to try this bad boy out
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Apr 19, 2016 05:30
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Ceciltron posted:If it's not too much, sharing your recipe would be great. After all, dough is "I mixed basic items then added LIVING CREATURES WHICH I THEN COOKED ALIVE AND ATE", so it's pretty dad-qualifying. I don't use a recipe really, I just eyeball it. Put a spoon (just a spoon i eat with) full of yeast in a bowl or mixer, add a like half a spoon of sugar or honey, add some salt shakes, add roughly a cup of warm water and add a few glugs of olive oil. Add ~1.5 cups of flour and start stirring/mixing. Then I incorporate more flour as I go until it feels like a nice dough. Rub or brush some olive oil on it and let rise in a loosely covered bowl for an hour or two in a warm place. I put mine inside my microwave because it's always a little warm inside it. At this point you could stretch the dough and make a pizza, but I punch it down and stick in the fridge overnight. If you leave it for a few days in the fridge, it tastes better. To cook it I put a cast iron pan upside down in my oven to use as a pizza stone. Preheat to 500. Lightly flour a piece of parchment paper and stretch the dough on it. Then I assemble the pizza and bake it right on the parchment. Just hold the sides of the paper and set the pizza gently on the upside down pan. The paper gets pretty brown in the oven but it makes it easy to move the pizza around. Bake it for 8 - 10 minutes and use the parchment to slide it onto a cooling rack. Done. Baking weakens the parchment in my experience so be careful using it to move the pizza too much after it cooks. This recipe is fine if you absolutely need to measure it though. http://www.epicurious.com/recipes/food/views/pizza-dough-237338
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Apr 19, 2016 05:36
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I like to use lightly toasted white bread, usually cheap. I think that gives me extra dad cred, at least on the American side. (As an aside, finding white bread that isn't like goddamn angel food cake has become a chore. Looking for grams of sugar per slice has become my rule of thumb, and finding white bread with fewer than 2g of sugar per slice takes some searching. My local Rite Aid has loving Hostess brand bread, which has at least 3g of sugar per slice. I have a certain morbid curiosity about it, and toy with the idea of wasting the money on a loaf just to find out what a sickly-sweet abomination it is.)
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Apr 19, 2016 06:54
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CaptainSarcastic posted:I like to use lightly toasted white bread, usually cheap. I think that gives me extra dad cred, at least on the American side. dont do it. trust me. you'll bite into a piece and it will jam into the roof of your mouth like a soggy sponge. if you toast it, it falls apart.
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Apr 19, 2016 06:57
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CaptainSarcastic posted:I like to use lightly toasted white bread, usually cheap. I think that gives me extra dad cred, at least on the American side. I went looking for hot dog buns the other day and couldn't find a single brand(or off-brand) that didn't have HFCS in it. It's pretty aggravating.
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Apr 19, 2016 13:33
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I like this no-knead number because you can just keep 3 pounds of raw dough in the fridge and its equally at home as a loaf, roll, or pizza crust. Its not the most perfectly well behaved or propertied pizza crust but it makes good enough crust with a bit of chew and crunch and automatically includes the requisite >1 day fermentation to make it not taste like cardboard.
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Apr 19, 2016 14:28
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Sheep-Goats posted:Gg on the pizza I don't gently caress with breads Bread made me its bitch for years but I finally got the hang of it kinda. No kneads are a good easy start.
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Apr 19, 2016 16:56
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yeah i made some bread yesterday. no big deal
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Apr 19, 2016 17:40
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Anybody had these dines before? http://www.costco.com/Imported-Sardines-in-pure-Olive-Oil-4.375-oz.-Can-12-count.product.100149605.html We have a Sam's Club membership and they had zero dines in store. KOs are on their website, but when I plugged in my store they're "not available at your Club."  Where's everybody get their KOs?
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Apr 19, 2016 17:44
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I bought the 6 pack and they're just OK, nowhere near as good as tiny tots but were good enough for putting on toast with avacado costco had them on sale for like a buck a can in store last month, that's a bad price
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Apr 19, 2016 17:49
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Apr 19, 2016 17:49
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