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I froze up some egg and chorizo burritos to microwave for breakfast s once. It was great. I would recommend preparing the cooked toppings ahead of time and freezing portion-sized burrito-length strips from fresh off the stove. This way the freezer dries the stuff out a bit so when you reheat it's not too soggy.
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Sep 12, 2016 23:31
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Sheep-Goats posted:Probably enough filling for three more, gonna take a little burrito break though ...thank you...
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Sep 13, 2016 11:49
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I've started heating up my tortillas on a skillet until they start to lightly brown on both sides. it makes them slightly crispy and fluffy and gives an overall better flavor imo. I'm never gonna microwave a tortilla again
Scrotum Modem fucked around with this message at 12:19 on Sep 13, 2016 |
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Sep 13, 2016 12:10
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My Dad is an amazing and very good man who loves and appreciates fishies of all kinds but he also has the gout so he can't eat herring or dines so I need to eat enough for both of us and it's tough work. Turns out you can get some okay deals on amazon on the fishies. 
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Sep 20, 2016 09:41
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SIDE QUESTION: I'll be in Seoul and maybe Beijing for a bit next week. Anyone have any tips on small-fish shopping in Asia?
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Sep 20, 2016 09:45
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Avian Pneumonia posted:SIDE QUESTION: I'll be in Seoul and maybe Beijing for a bit next week. Anyone have any tips on small-fish shopping in Asia? What's your favorite genre of music? I hope it's heavy metal.
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Sep 20, 2016 12:41
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I don't remember the name of the band exactly but my cousin played a band called 'skull-x' or something for me and i thought that was pretty cool.
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Sep 20, 2016 19:39
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Avian Pneumonia posted:SIDE QUESTION: I'll be in Seoul and maybe Beijing for a bit next week. Anyone have any tips on small-fish shopping in Asia? Don't buy canned food or cheap food in china unless you have a death wish or hate functioning internal organs
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Sep 21, 2016 02:19
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Kitty eat teh fishs https://youtu.be/2M9K4mGUU0A
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Sep 21, 2016 03:52
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Oh so this has been moved to the cooking forum I will fight all the badcook carehard regs of this forum with my fists
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Sep 23, 2016 07:14
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500 degrees of justice
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Sep 23, 2016 07:15
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Do you own a mandoline? Please use it on your face, you cook son of a bitch
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Sep 23, 2016 07:19
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I'm happy the thread survived! I have a thing with one of my bartenders where she will pick up $10 worth of tinned fish when she goes to Trader Joes for me. She didn't come through this week so I'm dineless tonight
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Sep 23, 2016 07:23
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Hey...son... Sorry it's been awhile. I heard about the big move and all. I'm sure you'll make some new friends here. You're an upstanding young person. Anyhow, I wanted to share my new dip recipe:  I think it was... mayonnaise, horseradish, lemon juice, diced shallots, salt/pepper, and some sumac and parsley for color and fun. It was alright, but I thought I could just dip the Riga sprats into it and eat them like that. With chopsticks. At that point I learned that Riga sprats have a great flavor and they're super cheap ($1.20 where I am now), but... ...they have terrible texture. Soft and mushy. You'd never notice on a cracker, so don't worry if you eat them like that. So I mixed the rest of the can into the dip to make a smoked fish dip, and had it with vegetables. (The doctor...you know?) Make that dip, invite over a special girl, and make me some grandkids some day.
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Sep 23, 2016 09:40
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SARDINE THREAD!!!! I was so worried about you... I even made a post in not-GBS about you... how I had longed for your fishy, oily touch. I've been frying up a buncha mackerel lately, super easy and super tasty. Eat them fishies dads.
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Sep 23, 2016 23:21
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Gotta bookmark your threads, dine bros.
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Sep 24, 2016 01:32
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I just made two(small) pizzas. Topped with some delicious KO anchovies. The cat got a couple of the fishies... the spoiled bastard
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Sep 24, 2016 02:55
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Egorger Le Chef posted:I just made two(small) pizzas. Topped with some delicious KO anchovies. The cat got a couple of the fishies... the spoiled bastard I'm sure it'll give you plenty of shedded fur in return, spitefully
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Sep 24, 2016 03:21
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Sheep-Goats posted:I'm sure it'll give you plenty of shedded fur in return, spitefully black fur everywhere
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Sep 24, 2016 05:29
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This is the best thread on SA and I'm glad it lives during GBS's lovely gimmick.
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Sep 24, 2016 10:58
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I'm going to microwave one of the burritos, stay tuned for updates
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Sep 24, 2016 20:29
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Sheep-Goats posted:I'm going to microwave one of the burritos, stay tuned for updates  Please don't over cook the tortillas.
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Sep 24, 2016 21:41
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Had another can of the Trader Joe's sardines in spring water this week, partly to see if my previous experience with them was an anomaly. Nope, I actually think they are surprisingly good. Sort of big and oddly-shaped, but the texture was good and they were tasty. Back to slumming with Bumblebee this week, though.
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Sep 24, 2016 22:41
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Burrito microwaves perfectly, even the cilantro came out tasting like it did when I put it in. It takes a long time to come up to temp. Next time I will probably give it five minutes at 50% power (instead of half of that like I did this time) before finishing it off at 100%. This it in a beast of a microwave so if you have a farty little shitbox it'll take longer.
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Sep 24, 2016 23:54
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CaptainSarcastic posted:Had another can of the Trader Joe's sardines in spring water this week, partly to see if my previous experience with them was an anomaly. Nope, I actually think they are surprisingly good. Sort of big and oddly-shaped, but the texture was good and they were tasty. Back to slumming with Bumblebee this week, though. Smoked Bumblebees in oil is my guilty pleasure. $0.79 cans this week 
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Sep 25, 2016 01:50
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i have got some trader joes skinless dines in oil i dont like them much as the tj's harisssa ones w skin though
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Sep 25, 2016 03:48
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Hey dadly fish thread - anchovy paste is the poo poo, I had no idea. I can think of tons of uses for this salty fishy condiment. Thanks. It's a pity this is no longer a GBS thread although I love GWS, it had a certain je ne sais quoi before.
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Sep 25, 2016 04:09
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squirrelzipper posted:Hey dadly fish thread - anchovy paste is the poo poo, I had no idea. I can think of tons of uses for this salty fishy condiment. Thanks. I'm gonna post the way I want to post, you go ahead and do the same This pig gonna git put bakkin GBS soon anyway
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Sep 25, 2016 04:41
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I made braised short ribs in a natural reduction, variety of roast mushroom, bulghur dressed thing for under it, too much work, next week is fucken BEANIE WEENIES
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Sep 25, 2016 04:57
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Sheep-Goats I have only ever had short ribs 72h sous vide and found them to be pungeantly beefy and interesting but overall a waste of energy. What do you have to say for them? It seems like maybe you agree, but you are the guy who would be able to explain why they are good, if anybody can.
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Sep 25, 2016 05:02
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I kinda think of them as a better version of a pot roast. I usually just brown them on all six sides and then put into a 300 oven for four hours in liquid. Strain the poix out of the liquid and reduce it. I usually make a kind of instant polenta by frying a little onion and then taking some of the reserved liquid (1-2 cups) and pouring corn meal into it in the pan I did the onion in and then serve it together. You do have to do a lot of skimming -- usually I get most of the fat out after the browning step and then the rest after straining -- I have one kinda tall weird stainless steel bowl that I use for that because the narrower the vessel the easier the skim. I like how beefy they are.
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Sep 25, 2016 09:52
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My biggest regret of my weekend was not buying those dehydrated anchovies I saw in Chinatown. They looked perfect to just snack on like french fries. I was turned off by the smell of old fish but I momentarily forgot that's just Chinatown's natural musk.
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Sep 25, 2016 12:12
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I'm thinking of making an olive oil based sauce for some pasta tonight and I figure blending some fishies, parmesan, and some basil would make a good sauce. My wife came home with dines, canned sprats, and herring yesterday. Which would be best in a sauce? What the hell is up with the herring family and names? Sardines/sprats/herring, it seems to be all the same. I don't know what to make of it. I'm a Gulf of Mexico kind of person, not a Baltic sea dude. I'm trying to learn about my dines, durnit. Mushika fucked around with this message at 15:15 on Sep 25, 2016 |
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Sep 25, 2016 15:06
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Olive oil, garlic, some onion, 'dines or maybe sprats tossed in, a bunch of fresh parsley, maybe some capers if tou want to brighten it up, and a topping of toasted breandcrumbs once you've tossed it with pasta. Is good.
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Sep 25, 2016 16:17
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Butch Cassidy posted:Olive oil, garlic, some onion, 'dines or maybe sprats tossed in, a bunch of fresh parsley, maybe some capers if tou want to brighten it up, and a topping of toasted breandcrumbs once you've tossed it with pasta. Is good. Oh poo poo, I forgot about capers. That's happening.
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Sep 25, 2016 16:27
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If you have anchovies or anchovy paste, add some when you saute broccoli rabe, aka broccolini, aka rapini, one of the best vegetables. Add olive oil (although the oil from the canned anchovies will also work), garlic, and hot chili flakes, and it goes great tossed with pasta or as a side dish with any rich, meaty Italian meal.
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Sep 25, 2016 18:24
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Welcome to GWS, dine dads. You will be well treated here for as long as you are refugees.
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Sep 26, 2016 04:29
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I hope my dad wants to go get that 5 gallon bucket of soy sauce to split soon, maybe I can tag along and look at fish (hopefully those dried anchovies!)/seaweed/other fun stuff at the chinese market  Need that soy sauce for jerky, hell yeah I had some boneless/skinless KOs with chili paste the other day. I had a lot of things with chili paste.
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Sep 26, 2016 04:38
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I had a can of Trader Joe's 'dines in harissa yesterday, they were pretty satisfying on a hung-over Sunday. Does anyone have some dad advice (dadvice?) on how to open and drain a can without making a huge loving mess? I generally crack the can open, then pour out as much oil as will come, then peel back the lid and remove. However when I'm draining the oil, it's running all over the outside of the can, and when I finally pull the lid loose it tends to jerk and spatter some oil around. I'd like to do 'dines for a work lunch more often but the risk of getting fishy olive oil everywhere makes that a challenge.
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Sep 26, 2016 19:33
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Pham Nuwen posted:I had a can of Trader Joe's 'dines in harissa yesterday, they were pretty satisfying on a hung-over Sunday. I dump mine in a mesh strainer over a bowl.
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Sep 26, 2016 19:50
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