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King of Bees posted:Shhhhhhh.... No chat threads FINE MUSTARD SUGGESTIONS
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Aug 5, 2016 21:50
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| # ? Apr 25, 2024 15:55 |
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i've got about 5 or 6 beavs in my fridge this best is dijon garlic but they're all pretty good.
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Aug 6, 2016 01:23
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Look for Mike's Mustard. It's a family operation that's really good.
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Aug 6, 2016 01:37
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I like Ba-Tampte for a spicy deli-style mustard, but it's hard to find. Gulden's Spicy Brown is a standard go-to mustard, or any kind of deli mustard with horseradish. I've never found a store-bought honey mustard or honey mustard-based salad dressing I've liked, even though I usually love it in restaurants.
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Aug 6, 2016 01:48
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I just found out that even though no stores around me stock fish, I can have them order a salmon for me. It'll probably be weeks old and gross as hell, but least I'll get to try out plopping a fish on the grill.
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Aug 6, 2016 04:13
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Thanks for the mustard recommendations guys, I've got some shopping to do!
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Aug 6, 2016 04:35
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Be careful.
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Aug 6, 2016 04:46
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I gotta say grey poupon lives up to the hype. Such a bold and unique flavor
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Aug 6, 2016 04:50
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A FUCKIN CANARY!! posted:I just found out that even though no stores around me stock fish, I can have them order a salmon for me. It should come in frozen. It doesn't matter as almost everywhere that's not on an ocean has much of its seafood come in frozen and vacuum packed. I'll often ask for the frozen stuff directly if I'm not making it that day as it's closer to fresh if I thaw it myself straight before cooking it (drop it in the vacuum pack into a warm sink full of water) rather than buying two day old fridge fillet from the case. Some stuff like clams comes in on ice rather than frozen solid, but sometimes they're frozen too. raton fucked around with this message at 05:03 on Aug 6, 2016 |
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Aug 6, 2016 04:59
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This stuff is amazing on roast beef:
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Aug 6, 2016 05:31
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Collectable European drinkware! Forgive me, m'lady I knew not I discussed canned fish 'mongst royalty!
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Aug 6, 2016 05:56
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Ceciltron posted:Collectable European drinkware! Forgive me, m'lady I knew not I discussed canned fish 'mongst royalty! Yeah, that's a little regrettable, but I swear that's a really good condiment.
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Aug 6, 2016 06:01
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Walmart had a rack of Coles Portuguese sardies on clearance for a buck a can so I took them all for my own Hope they're good, gonna go find out in a minute
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Aug 6, 2016 06:24
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Sheep-Goats posted:Walmart had a rack of Coles Portuguese sardies on clearance for a buck a can so I took them all for my own I have yet to be disappointed by dines from Mediterranean lands. Only had them from Morocco, Portugal, and Italy but they take it seriously
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Aug 6, 2016 06:50
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 Can you get this in the US? If you can, get some.
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Aug 6, 2016 10:14
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A fine lunch what yall doin 
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Aug 6, 2016 12:46
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Bardeh posted:
Yes. Their powdery mustard flour in adorabpe tins is also widely available. There's a tough old Northcountry broad in my county who makes mustard in her kitchen to peddle to the various yuppie grocers in the area. Her whole grain stout mustard is great. With bonus ball jar that I can then use for my own canning. 
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Aug 6, 2016 14:08
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JacquelineDempsey posted:I am still alive and making sardine art! These are (still) cool as heck I kinda want one but I have to figure out where I to put it first
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Aug 7, 2016 13:40
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Sheep-Goats posted:Coles Portuguese sardies Can is deep and the fish are huge -- 3 very large sardos per can. Fish big enough to have spines thicker than a toothpick. Flesh wasn't mushy but also not firm. Inoffensive but not a premium sard. Good for cooking / cats.
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Aug 9, 2016 05:18
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CaptainSarcastic posted:This stuff is amazing on roast beef: Ceciltron posted:Collectable European drinkware! Forgive me, m'lady I knew not I discussed canned fish 'mongst royalty! CaptainSarcastic posted:Yeah, that's a little regrettable, but I swear that's a really good condiment. Braswells stuff is great if you get it on discount from TJ Maxx, and after you inhale all the fig preserves or mustard or whatnot you have a knockaround whiskey glass 
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Aug 9, 2016 05:35
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As someone who saves and reuses the thick plastic containers that quarts of soup come in from Chinese restaurants, I appreciate little touches like that
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Aug 9, 2016 05:36
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Local grocery chain started carrying some Bumblebee dines I've never seen before, all labeled as "Wild Sardines" in fancier packaging than normal Bumblebee- Extra Virgin Olive Oil Hot Jalapeno Mango Habanero Picked up the Mango Habanero. Will eat in a couple of days and report back.
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Aug 9, 2016 18:56
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Got my whole salmon from the store. As expected, it's been frozen for quite some time. Then it sat around at the grocery store for a few days because they didn't contact me when it came in like they said they would. And it turns out that salmon are about twice the size I thought they were so there's no way it's going to fit on my grill. Time for some super gross baked salmon!
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Aug 9, 2016 23:53
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Cut it in half it'll fit then
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Aug 9, 2016 23:57
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A FUCKIN CANARY!! posted:Got my whole salmon from the store. As expected, it's been frozen for quite some time. Then it sat around at the grocery store for a few days because they didn't contact me when it came in like they said they would. And it turns out that salmon are about twice the size I thought they were so there's no way it's going to fit on my grill. no, make grovlox!
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Aug 10, 2016 00:04
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I just got it unwrapped and there's no head. If I didn't want a head I would have purchased fillets. Why is it so hard to buy a fish.
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Aug 10, 2016 15:49
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A FUCKIN CANARY!! posted:I just got it unwrapped and there's no head. If I didn't want a head I would have purchased fillets. Why is it so hard to buy a fish. Because people are dumb and think you won't want it anyway. I have the foolish idea in my head that dines + mustard would be way too salty. Seems enough people here dig it that I'll have to give it a shot. Luckily I always keep a jar of grey poupon on hand!
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Aug 11, 2016 13:01
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Crazyeyes posted:Because people are dumb and think you won't want it anyway. I don't get it. Dines aren't salty and mustard isn't salty. Where is this salt overload coming from?
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Aug 11, 2016 17:40
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Saltines? That usually aren't really salty.
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Aug 11, 2016 17:49
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Mustard tastes kind of salty to me.
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Aug 11, 2016 18:14
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Crazyeyes posted:Because people are dumb and think you won't want it anyway. Mustard isn't salty
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Aug 11, 2016 18:19
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How much time to I need to set aside to grill this salmon? I get that it's going to vary but I'm seeing everything from 5-10 minutes per side to wrapping it in foil (the gently caress?) and cooking for a full hour.
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Aug 12, 2016 00:21
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Crazyeyes posted:Because people are dumb and think you won't want it anyway. Quality plain dines with your own mustard will be a lot better than what most brands put in the can
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Aug 12, 2016 00:55
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A FUCKIN CANARY!! posted:How much time to I need to set aside to grill this salmon? I get that it's going to vary but I'm seeing everything from 5-10 minutes per side to wrapping it in foil (the gently caress?) and cooking for a full hour. Um. How do you like it?
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Aug 12, 2016 02:11
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A FUCKIN CANARY!! posted:How much time to I need to set aside to grill this salmon? I get that it's going to vary but I'm seeing everything from 5-10 minutes per side to wrapping it in foil (the gently caress?) and cooking for a full hour. Salmon is very adaptable fish. A good newbie version is wrap in foil with some fresh dill and a few slices of lemon and bake for about 20 minutes. The trick with salmon is when it flakes (not rips), it is done regardless of what the timer says. Also: Got a baguette at the store this evening and had some dines on toast with Poupon. poo poo was bangin' as was prophesied.
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Aug 12, 2016 02:16
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i made pasta con sarde last night. it was good.
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Aug 12, 2016 02:21
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Okay I ended up cooking this for like 20 minutes before I lost patience and just ate it. Pin bones are good bones. 
A FUCKIN CANARY!! fucked around with this message at 13:44 on Aug 12, 2016 |
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Aug 12, 2016 13:37
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A FUCKIN CANARY!! posted:Okay I ended up cooking this for like 20 minutes before I lost patience and just ate it. What the hell did you do to that poor fish? 
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Aug 13, 2016 00:21
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I covered it with olive oil, salt, and pepper then put it over medium-hot coals for 20 minutes. I'm pretty pleased with how it came out tasting, considering that it was very old and smelled horrible.
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Aug 13, 2016 06:09
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| # ? Apr 25, 2024 15:55 |
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Eating old, bad-smelling fish: a fine idea.
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Aug 13, 2016 06:47
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