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Roki B posted:Pickled herring in jars is pretty clutch
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Jun 24, 2019 23:12
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Look Sir Droids posted:Carp talk has got me interested in targeting them when fishing. I'm in Tennessee. They're invasive here, but I haven't seen any evidence of them in the lakes and rivers I've fished. Do you fish for them the same way as catfish, stink bait sunk to a pretty low depth? I'm used to crappie and trout fishing (with some smallmouth bass incidental catches). Bait should be on or near bottom, most people use corn or sweet/corny/starchy dough baits. If you search for "boilie recipes" you'll find hundreds. Carp have very sensitive mouths so the barb of the hook should be inside the bait. Lots of people broadcast bait material on the bottom where they're going to fish to attract more fish and get them feeding together.
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Jun 25, 2019 02:24
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Lhet posted:Not directly sardines, but recently discovered Gongura pickles (it's kinda a sour/tart leaf I guess), it can be found in Indian stores for like $4 a jar and a little bit goes super well with dines on crackers or curry/spaghetti/whatever. are these similar to the grape leaves you make dolmas with?
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Jun 25, 2019 03:15
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OMGVBFLOL posted:are these similar to the grape leaves you make dolmas with? From the looks of it the stuff looks more like a British pickle than pickles, per se. I'm guessing it's more like a not very sweet or not sweet at all chutney.
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Jun 25, 2019 05:58
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Yeah, not sweet at all, just a ton of flavor.
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Jun 25, 2019 06:18
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Lhet posted:Not directly sardines, but recently discovered Gongura pickles (it's kinda a sour/tart leaf I guess), it can be found in Indian stores for like $4 a jar and a little bit goes super well with dines on crackers or curry/spaghetti/whatever. poo poo I just saw those at my local fijian spice mart, might have to go back for a jar tomorrow.
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Jun 25, 2019 09:41
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Look Sir Droids posted:Carp talk has got me interested in targeting them when fishing. I'm in Tennessee. They're invasive here, but I haven't seen any evidence of them in the lakes and rivers I've fished. Do you fish for them the same way as catfish, stink bait sunk to a pretty low depth? I'm used to crappie and trout fishing (with some smallmouth bass incidental catches). They're absolutely everywhere in here, to the point where boat fishing for them can be dangerous. You'd know if they were around. Asian carp jump and frenzy feed (they jump several feet out of the water) and they can be huge fish. Better to stay on the shore or in the shallows if you're chumming them. They'll hit regular catfish stinkbait but a big can of hominy and a box of strawberry jello powder with a little water to make a mush stiff enough to make balls with is what the state's department of conservation recommends, and sure enough they go crazy for the jello. Most of the time you'll think you hit a snag until they get riled up. 
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Jun 25, 2019 10:14
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I need to ask a question that's been asked a million times. Can somebody post the common goon-approved fisherman's eggs recipe? I want to try it with my mackerel. On the same subject I want to suggest that a new Canned Fish Megathread be started so that recipes like this that get frequently asked for can be maintained in a proper OP that isn't burdened with shameful user/forums history/meltdowns. I have no doubt that Burt and Grindcore and so on would be fine with shutting this thread down and allowing a new thread with an updated OP to rise in its stead. All hail the New Fish.
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Jun 26, 2019 06:25
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Fisherman's eggs is best when you don't use a recipe and just throw in whatever stuff happens to be on hand, IMO.
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Jun 26, 2019 06:43
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A FUCKIN CANARY!! posted:Fisherman's eggs is best when you don't use a recipe and just throw in whatever stuff happens to be on hand, IMO. This sounds awesome on its face, but at the same time it'd prolly be bad if people followed this advice and just tossed a can of oily rear end fish in with a fresh cracked egg and nothing else because "Well, fisherman, and eggs, must just mean fish and eggs rite?!" and just called it a "meal." Which is why I'm seeking the tried, true, and approved recipe like many others before me have. I distinctly remember there being a little more to it than just Eggs+Fish+Things I Have That May Have No Business Being Paired With This Other poo poo?! Honky Dong Country fucked around with this message at 06:56 on Jun 26, 2019 |
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Jun 26, 2019 06:47
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Honky Dong Country posted:I need to ask a question that's been asked a million times. Can somebody post the common goon-approved fisherman's eggs recipe? I want to try it with my mackerel. I tried the recommended goon recipe for fishermen’s eggs and do not recommend 500 degree oven will ruin the whole thing
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Jun 26, 2019 07:07
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Well yeah, 500F oven will ruin pretty much anything. I have my doubts that a repeatedly sought out recipe actually calls for the temperature you're claiming though. I just want the recipe that people have continually passed around ITT so that I can try it for myself with my mackerel rather than dines.
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Jun 26, 2019 07:13
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There were definitely people claiming that you needed your oven as hot as it could possibly go to. I typically add onion, celery, tomato, and garlic, then bake at 375F for around 15 minutes. The last time I made it I added some bits of smoked sausage and it was good.
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Jun 26, 2019 07:17
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A FUCKIN CANARY!! posted:There were definitely people claiming that you needed your oven as hot as it could possibly go to. I typically add onion, celery, tomato, and garlic, then bake at 375F for around 15 minutes. That sounds a lot like maybe people meant to say "broil for a lil bit" (I wonder this because "Broil" is often past the hottest bake-temp setting on a oven knob) Seriously though I just want a good fish/eggs skillet kind of deal recipe. I assumed that this thread had a tried and true after so many years (especially considering the popularity of "Fisherman's Eggs" here. But in the end I just want somebody to give me a good breakfast thing for fish.  E: particularly something that would be really good with KO's Mediterranean Mackerel with the olive oil and "herbs of Provence" Honky Dong Country fucked around with this message at 07:24 on Jun 26, 2019 |
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Jun 26, 2019 07:18
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A FUCKIN CANARY!! posted:There were definitely people claiming that you needed your oven as hot as it could possibly go to. I typically add onion, celery, tomato, and garlic, then bake at 375F for around 15 minutes. The last time I made it I added some bits of smoked sausage and it was good. Yeah it’s not complicated If you are able to sweat the onions and get your garlic smelling good you don’t need a furnace to finish it off
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Jun 26, 2019 07:35
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E:pretty sure I posted this in the wrong thread
Honky Dong Country fucked around with this message at 17:46 on Jun 26, 2019 |
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Jun 26, 2019 07:41
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I make my fisherman's eggs sort of like a hash. 1 grated potato 1 small onion, thin sliced 1 can of sardines or kippers in oil, broken up 2 eggs garlic rosemary thyme black pepper 1 small cast iron skillet (8") Oven set to 375 I drain the 'dine oil into the skillet and start frying my potato and onion in that, until the potato starts to get nice and crispy around the edges. Then I put in the fish and scramble it into the potato/onion mix along with the garlic, rosemary, and thyme. Once that gets hot I make two little "wells" in it, and crack my eggs into that. I crack some black pepper over the eggs, then I let them go white on the bottom, and start to set, then I pop them in the oven for a few minutes (I never really time it, it's like 5 to 10 minutes) until the yolks have soft-set. I don't add much, if any salt to this since I find most of the fish is salty enough to start off with. EDIT: I know some people like cherry tomatoes in theirs, and that's fine. I have a hard time getting tomatoes into this without it getting soggy. I sometimes will have some salsa on top, though. Weltlich fucked around with this message at 23:06 on Jun 26, 2019 |
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Jun 26, 2019 19:49
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if you're the type of cook who gets anxiety-ridden over improvisational cooking (no shade, i know you're out there, you're how most baked goods get accomplished), stuff like fisherman's eggs are going to be rough it came pretty naturally to me but i've been making fried rice with eggs veggies and meat for ages as a cheap filling meal and it's not far off that roughly speaking, when cooking stovetop with high heat, you adjust how much items get cooked and at what temp by when you add them. you usually start with the sulfur-heavy stuff (onions and garlic usually, but also maybe brussels sprouts if you're using em) to sweat or brown them and knock off their harsh raw flavors and develop their tasty cooked ones. they're the first things in the pan after preheating the oil and pan, so they get hot quick and you can watch/smell their cooking progress without having to worry about anything else then in goes whatever needs a very long, thorough cook time, like raw meat (canned fish is not raw, that's later) or dense/fibrous veggies like broccoli stems, carrots, raw potatoes, other raw root veggies. adjust the heat so that the new stuff pulls away enough of the pan's heat that the onions and garlic don't scorch. let that go for a bit til it seems like they're heated through. look for color changes or smell changes to clue you in on that. then the more middle of the road on toughness veggies, like green onions (aka scallions), cooked root veggies (since you're not cooking them through, just heating and putting some color on them), tough/bitter greens like kale or beet greens (you can chop up greens or use em whole, it depends on their size and your preference) some stuff from the above, like celery and carrots can go here as long as you wouldn't be put off if they come out still crunchy some of the stuff from below, if you want more of their flavor throughout the dish and don't mind risking their texture. this is personal preference. i usually throw canned fish in here, but you could do it in the next step too this is the most flexible group. basically anything that doesn't need to be cooked thoroughly but won't turn to mush if left on the heat a while. the forgiving stuff cooked rice or beans would ho in here canned fish would probably go here, depending on toughness and pungency of that particular fish) keep cooking and stirring to preference. more stirring (generally, when using high heat) means faster cooking but less browning salty/savory flavoring liquids go here: soy, hot sauce, mustard, balsalmic, whatever then goes in the softer stuff that will get mushy and unpalatable if it gets heated too long, and is perfectly palatable when raw so you really want to err on the side of less cooking, like tender greens (spinach, baby kale, arugula, basically any salad green) chopped tomatoes, olives, or other soft savory fruits peppers (the bigger, sweeter ones like bell, anaheim, hatch, etc. hot peppers like jalapeño on up are better off put in the first or second steps, but that's preference) maybe real tiny or mild canned fish? idk i don't buy the fancy stuff once all this stuff is in, crack the eggs over it. you can stir em in, or not. i do. you can also fry the eggs in a seperate pan and plate them on top with the stir fry dump it all onto a plate before all the sensitive stuff gets overcooked and feast ^^this wall of text is why when you ask an improvisational cook how they do things, they usually don't elaborate beyond "eh you gotta feel it out" or "idk, practice" because it's real fuckin complicated to spell out in precise language, and even with the most detailed description possible, it's still going to require practice Cactus Ghost fucked around with this message at 22:48 on Jun 26, 2019 |
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Jun 26, 2019 22:45
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Dude above you wrote the same recipe in about 50 words homey. It can be done.
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Jun 26, 2019 23:04
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OMGVBFLOL posted:roughly speaking, when cooking stovetop with high heat, you adjust how much items get cooked and at what temp by when you add them. you usually start with the sulfur-heavy stuff (onions and garlic usually, but also maybe brussels sprouts if you're using em) to sweat or brown them and knock off their harsh raw flavors and develop their tasty cooked ones. they're the first things in the pan after preheating the oil and pan, so they get hot quick and you can watch/smell their cooking progress without having to worry about anything else Doesn't the garlic get bitter if you cook it from the start? I try not to have it on the heat longer than ten or so minutes.
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Jun 27, 2019 00:44
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Schwarzwald posted:Doesn't the garlic get bitter if you cook it from the start? I try not to have it on the heat longer than ten or so minutes. Only if you burn it. The key with garlic is to make sure there's plenty of oil/liquid around it to keep it from going black, or just add it later in the cooking process so that it doesn't heat for as long. It's high in sugar, so it can burn fast if it is exposed to high and harsh heat, and then it will surely get bitter. A very bad generalization is that French cooking tends to use a lot of high temp oil cooking (sautee), so it adds the garlic in late in the cooking process, while Italian cooking tends to add it early as part of a sauce, which buffers it and keeps it from coming into contact with direct heat.
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Jun 27, 2019 01:01
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For a heart healthy snack, cut the top of a head of garlic, drizzle in some olive oil, and roast it for a half hour in hot oven. Then smoosh out one of those soft cloves onto a piece of rye bread with a sardine. You'll stand apart from your friends 
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Jun 27, 2019 01:04
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Weltlich posted:For a heart healthy snack, cut the top of a head of garlic, drizzle in some olive oil, and roast it for a half hour in hot oven. Then smoosh out one of those soft cloves onto a piece of rye bread with a sardine. Roasted garlic is loving delicious and is good on almost everything.
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Jun 27, 2019 02:25
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Schwarzwald posted:Doesn't the garlic get bitter if you cook it from the start? I try not to have it on the heat longer than ten or so minutes. once you mix other stuff in the amount of heat goes down because there's more material and particularly more water in everything, which can't go above boiling until it's steam, so the veggies and meat help keep the garlic from getting to the 300+ degrees it needs to burn. this is partly what stirring does; it gets the stuff that's lost all its water and is starting to brown off the bottom of the pan Cactus Ghost fucked around with this message at 03:32 on Jun 27, 2019 |
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Jun 27, 2019 03:29
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Big Beef City posted:Dude above you wrote the same recipe in about 50 words homey. It can be done. i didn't write a recipe
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Jun 27, 2019 03:32
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DiggityDoink posted:Roasted garlic is loving delicious and is good on almost everything. 
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Jun 27, 2019 15:12
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GuyinwoodsnoddingButhisHeadisaSardine.gif
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Jun 27, 2019 15:59
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TFW you've got stacks on stacks of dines in the cupboard
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Jun 27, 2019 17:48
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Was passing through a Mexican grocery yesterday and saw these. Was kind of in a hurry so didn't grab any, but any of you fish heads have an opinion before I go back to buy some?
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Jun 29, 2019 19:44
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there's something very Mexican about a redheaded mermaid sexing up the label of canned fish
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Jun 29, 2019 21:15
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As a non-connoisseur, I bought the red boat fish sauce recommended. Besides Thai food, any interesting things I can try this with?
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Jun 29, 2019 23:25
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Flowers for QAnon posted:As a non-connoisseur, I bought the red boat fish sauce recommended. Besides Thai food, any interesting things I can try this with? It goes great in tomato sauces.
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Jun 29, 2019 23:32
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Flowers for QAnon posted:As a non-connoisseur, I bought the red boat fish sauce recommended. Besides Thai food, any interesting things I can try this with? I splash fish sauce in almost every meal I make now, no exaggeration. My exwife is Lao and we eat southeast Asian maybe half the time, the other half is misc white people food, and I use fish sauce in nearly everything. It adds a savory flavour to anything that needs it, and if you keep it low it doesn't contribute any fishy flavor at all My (Italian) father's family all clamour for my Italian meatball recipe, which is just bog standard Italian meatballs + fish sauce. I always thought the idea of a secret ingredient was bullshit but fish sauce totally became my secret ingredient over the years
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Jun 30, 2019 00:36
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Roundup Ready posted:Was passing through a Mexican grocery yesterday and saw these. Was kind of in a hurry so didn't grab any, but any of you fish heads have an opinion before I go back to buy some? I've never had good luck with the 'dines in those large oval-shaped cans, especially the ones in tomato sauce. They're almost always large 'dines that are fishy-tasting while also being bland, with mushy textures. On a related topic, last time I was at IKEA, I bought two different jars of pickled herring in their Swedish food market, for $2.99 each. The pickled herring with onions and carrots is very good, with a slight sweetness, but the matjes herring has a weird blend of spices and is overly salty for my taste... and I love pickled herring.
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Jun 30, 2019 07:47
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Those giant cans of Mexican 'dines always come from China so I regretfully put them back. So freakin cheap though. 
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Jun 30, 2019 22:47
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dines in extra virgin olive oil is best imo, with the oil having added flavors if it happens to have it. it really improves the sardine taste
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Jun 30, 2019 23:51
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dines in oil and using the oil on a salad is so clutch i cannot believe
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Jul 1, 2019 01:31
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Flowers for QAnon posted:As a non-connoisseur, I bought the red boat fish sauce recommended. Besides Thai food, any interesting things I can try this with?
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Jul 1, 2019 01:44
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Flowers for QAnon posted:As a non-connoisseur, I bought the red boat fish sauce recommended. Besides Thai food, any interesting things I can try this with? anything savory. it's like balsalmic or worchestershire; it's umami sauce e: more specifically, things you might mix anchovies into, like red sauce, or things with strong flavors you might use other umami sauces in/on, like red meat, stews & soups, meat pies, etc. the sky's the limit. ancient romans put garum (their fish sauce) on fuckin everything. it was like their only condiment Cactus Ghost fucked around with this message at 02:12 on Jul 1, 2019 |
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Jul 1, 2019 02:08
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Dunk your California rolls in nam pla prik sauce.
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Jul 1, 2019 02:44
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