|
I bought some instant grits because I didn't see fancy grits at my grocery store. I ate them with some salmon with herbed butter. It was delicious. Thanks for reminding me about grits.
|
#
?
Apr 20, 2019 23:35
|
|
|
|
| # ? Apr 27, 2024 11:24 |
|
|
Grevling posted:How did sardines end up a meme food? What the gently caress is a meme food? We post about sardines because we love sardines and they are tasty and healthy.
|
|
#
?
Apr 20, 2019 23:37
|
|
|
I don't remember offhand and can't be arsed to search - what is the thread opinion of Beach Cliff sardines? Had them for the first time today and they were okay mashed up into a bowl of rice. Big ugly chunks of sardines but appeared to be cleaned well, maybe a little dry and more fishy tasting/smelling than better sardines, but they were actually okay for my purposes. They only had them in tomato sauce, which I was dubious about, but with a liberal amount of sriracha they were okay. Then again I use Chicken of the Sea sardines the same way, so I might have a higher tolerance for cheap 'dines than some.
|
|
#
?
Apr 21, 2019 02:57
|
|
|
CaptainSarcastic posted:I don't remember offhand and can't be arsed to search - what is the thread opinion of Beach Cliff sardines? I had Beach Cliff in soybean oil as my introduction to sardines and man that was a bad idea. Fishy but nasty. Need those sauces if you’re getting cheap sardines. Or if you’re a wuss like me I loved Bumblebees in mustard but can’t find them in any store close by Bought a can of Belas in olive oil after the Beach Cliffs and learned you can’t cheap out
|
|
#
?
Apr 21, 2019 03:56
|
|
|
I started with KOs and after a while did a cheaper brand. It may have been Beach cliff I don't remember. Anyways I remember they were only a few sardines in there due to their larger size and they tasted dry and had a stinkier fishier flavor and aroma. I'm not a hater of fish but stinky dry fish is another thing. KOs for life
Scrotum Modem fucked around with this message at 07:09 on Apr 21, 2019 |
|
#
?
Apr 21, 2019 04:26
|
|
|
I got some chicken of the sea for my cats and tried one, they're awful and the cats wouldn't even eat them. I replaced their lovely dines with riga sprats and they went nuts on them. For those having issues cooking grits or polenta, do it in the microwave, it's so easy. I like to let them get cold and firm up so I can make slices to broil with parmesan, and I nuke them right in the glass dish I chill in.
|
|
#
?
Apr 21, 2019 06:51
|
|
|
Android Apocalypse posted:Mix your 'dines into a big, healthy salad. this sounds legit what kind of dressings goes with dine salad im thinking caesar, like with dines instead of anchovies edit: maybe get the dines in oil and use the oil with some vinegar, garlic paste and herbs to make a vinaigrette
|
|
#
?
Apr 21, 2019 08:31
|
|
|
Yeah a vinaigrette style dressing goes well, not sure I'd want a thick creamy caesar dressing with dines
|
|
#
?
Apr 21, 2019 11:59
|
|
|
I tend to get sardines packed in oil, so I use that as a base for a vinaigrette.
|
|
#
?
Apr 21, 2019 19:05
|
|
|
Whenever I hit one of my coworkers with a rad comeback, I remind them that I start hittin' the dines at 0700. Dines are a lifestyle choice. What y'all know about some broiled smelt? Delicious, and takes about ten minutes. Mmmm... Fish fries...
|
|
#
?
Apr 21, 2019 19:21
|
|
|
 I’ve mentioned these kippers were good but I accidentally bought “boneless filets in water”  these fish were prob once like 6-10” does that count as a dine?? this was obviously a high quality meat product that might go well in a recipe but the flavor and texture were super bland without the smokey kipper flavor 2/5 stars
|
|
#
?
Apr 22, 2019 04:43
|
|
|
mademoiselle posted:Whenever I hit one of my coworkers with a rad comeback, I remind them that I start hittin' the dines at 0700. A childhood friend of my parents has a greek restaurant that does a bowl of fried smelts. Fishy french fries is a great description! Get some tzatziki for those fishy fries tho.
|
|
#
?
Apr 22, 2019 04:47
|
|
|
every Bar Harbor product I've ever tried hasn't had much flavor. the supposedly smoked stuff is just bleh
|
|
#
?
Apr 22, 2019 05:51
|
|
|
naem posted:these fish were prob once like 6-10” does that count as a dine?? Sardines grow to about ten inches, though here a fish that age would normally be sold as a pilchard.
|
|
#
?
Apr 22, 2019 10:01
|
|
|
Had a tin of Tiny Tots with lunch. Thanks KO.
|
|
#
?
Apr 22, 2019 18:37
|
|
|
I've never even seen a can of Tiny Tots  Guess I'm gonna have to hit up Amazon and give them a try
|
|
#
?
Apr 22, 2019 18:49
|
|
|
The dual layer ones with the red wrapper are the same thing if you can find them.
|
|
#
?
Apr 22, 2019 19:24
|
|
|
naem posted:
I've regretted every Bar Harbor purchase I've ever made. (All two.) The fish was bland and so was the sauce. I just ordered some of those Brunswick fillets with the mustard and dill so I hope whoever was talking those up in here was right. Still have yet to find a 'mustard sauce' that wasn't just tasteless brownish yellow water.
|
|
#
?
Apr 22, 2019 19:50
|
|
|
IMO I am a goon that likes their 'dines plain, then adding whatever condiments to taste.
|
|
#
?
Apr 22, 2019 20:04
|
|
|
pahuyuth posted:I've never even seen a can of Tiny Tots Amazon's got the good price - worked out to ~$2.75 a can iirc. $32 and change for a 12 pack. Given the awful sardines I've had a $2 a can, I'll spring the extra 75 cents for the good stuff.
|
|
#
?
Apr 22, 2019 20:12
|
|
|
Zoe posted:I've regretted every Bar Harbor purchase I've ever made. (All two.) The fish was bland and so was the sauce. that was me so I'll be interested to know what you think about them. imo they are just amazing in a spring green salad
|
|
#
?
Apr 22, 2019 21:35
|
|
|
naem posted:
I like that out of every possible thing you could set those cans on you picked Franzia.
|
|
#
?
Apr 22, 2019 22:24
|
|
|
Guildenstern Mother posted:I like that out of every possible thing you could set those cans on you picked Franzia. thanks comedy option
|
|
#
?
Apr 22, 2019 22:55
|
|
|
pahuyuth posted:that was me so I'll be interested to know what you think about them. imo they are just amazing in a spring green salad Arrived today, and already I can tell I'm just gonna be throwing these down on rice for my go-to quick meal for a long time to come.  Devoured these straight out of the can 1.4 seconds after the picture was taken, I'm just so happy to finally have a real mustard sauce instead of yellowy brown poo poo water. 18 cans for thirty bucks is an insanely good price.
|
|
#
?
Apr 24, 2019 21:40
|
|
|
Excellent! I'm glad you like them. What the hell are Canadian style sardines?? One of our cats had kittens six weeks ago and I named the male Oscar. It only occurred to me a couple days ago to make that KING OSCAR in honor of the mighty sardine. Maybe I can get him to develop a taste for them. Weirdly, none of our other cats are interested in sardines at all.
|
|
#
?
Apr 24, 2019 22:42
|
|
|
pahuyuth posted:What the hell are Canadian style sardines?? You're supposed to wear a toque when you eat them.
|
|
#
?
Apr 25, 2019 01:53
|
|
|
Anyone have a go to sardine fishcake recipe they can share?
|
|
#
?
Apr 25, 2019 10:34
|
|
|
I've used some bland boneless skinless 'dines I got ahold of once the same way my mom always did for salmon cakes. Diced onion and diced (cooked) potato, lots of lemon juice, salt and pepper and parsley flakes, then just roll it in cracker crumbs and fry it. She would use an egg mixed in for binder but I must be doing something wrong because it would always be too wet and not hold together if I did that. Sometimes a spoonful of mayo helps if it needs a little extra moisture.
|
|
#
?
Apr 25, 2019 12:30
|
|
|
 Look what the newly expanded Polish grocery got in! They taste like a campfire left smouldering overnight, the lovely smoke wafting in the fresh dewy morning air, mingled with the smell of the damp forest. Can confirm rough oatcakes are a good delivery system.
|
|
#
?
Apr 25, 2019 19:21
|
|
|
we've got a couple of polish shops where I live, I shall have to investigate 
|
|
#
?
Apr 25, 2019 19:43
|
|
|
goddammit. there is another shortage of good dines at all of my usual grocery stores. not gonna go the Chicken of the Sea route so amazon here I come! I really wanted some sardines today
|
|
#
?
Apr 29, 2019 21:51
|
|
|
Now you know how important it is to have your pantry stocked with 'dines.
|
|
#
?
Apr 29, 2019 23:09
|
|
|
Rozzbot posted:Anyone have a go to sardine fishcake recipe they can share? The Base ~6oz of sardines, preferably the kind in water, mustard or hot sauce. Don't use ones in oil ~1/2 cup of bread or cracker crumbs, plus a few tablespoons extra 1 egg, beaten slightly 1 finely chopped small white/yellow onion 1 Tbs Worcestershire sauce Beer (optional) The seasonings: Your pick, but here's ones I've used and enjoyed - 1 Tbs Chili Powder 1 tsp Cumin 1 tsp red pepper flakes -or- 1 Tbs chopped dill weed 1 tsp thyme 1 tsp rosemary -or- Whatever floats your boat Directions: Empty the tins into a suitable mixing bowl and mash together using fingers. Then add in the rest of the base ingredients and spice mix. Combine until it reaches a "dough" like consistency. If it's too crumbly, add a little beer. If it's too sticky, add a little more breadcrumb. Pat out into 2" wide cakes, about 3/4" thick. Oven Directions: Preheat Oven to 375. Put cakes onto greased cast iron skillet or baking sheet. Bake for ~30 to 45 minutes, until golden brown and a little crispy on the outside. Skillet Directions: Put 1/2" of oil in the bottom of the skillet, heat it until it's ~350 degrees. Put in three or four cakes at a time, and fry them until they've got a nice golden crust on each side. Set aside onto a paper towel lined plate to rest while you fry the rest. Note: I like the crispy-crunch that a skillet fry gives these cakes, but I'm also tired after work and oven baking them is a whole lot less labor intensive. This is also a great way to get kids/wives to eat sardines that they normally wouldn't eat because they're in warm, happy fishcake form.
|
|
#
?
Apr 30, 2019 18:03
|
|
|
Android Apocalypse posted:Now you know how important it is to have your pantry stocked with 'dines. I try to stock my pantry with sardines, but then I eat them. Having sardines means I will eat sardines.
|
|
#
?
May 1, 2019 02:59
|
|
|
Weltlich posted:Don't use ones in oil Why not?
|
|
#
?
May 1, 2019 03:00
|
|
|
I'd assume it ends up too greasy.
|
|
#
?
May 1, 2019 03:05
|
|
|
https://i.imgur.com/qyqJ4K9.mp4
|
|
#
?
May 1, 2019 06:25
|
|
|
^^ me without sardines to eat
|
|
#
?
May 1, 2019 06:35
|
|
|
Renegret posted:Why not? I had a go at the recipe posted using potatoes further up this page. I used dines in oil and it turned into a slimey mess that barely held the cake shape. I ate it regardless
|
|
#
?
May 1, 2019 13:23
|
|
|
|
| # ? Apr 27, 2024 11:24 |
|
|
Renegret posted:Why not? Rozzbot posted:I had a go at the recipe posted using potatoes further up this page. That's pretty much why. The key to fish cakes (besides fish) is a) some sort of starchy/dry binder and b) some sort of wet binder. Generally this will be bread crumbs and egg, respectively. The bread crumbs soak up the water (or hot sauce, or mustard, or worcestershire) and then the gluten activates and forms a bond. The egg starts out as liquid, but turns to solid as the fish cake cooks. When you add oil to the mix, you're doing two things, you're inhibiting the dry binder's ability to soak up liquid by giving it an oily sealant around the crumbs. You're also putting oil around the egg which tends to let it stay fluid instead of solidifying. So yeah, if you're going to use 'dines in oil, drain them really well beforehand. Aside from bread crumbs, you can also use coconut flour, regular flour, or potato starch.
|
|
#
?
May 2, 2019 00:13
|
|