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I just ate an anchovy for the first time last night and my life will never be the same. This is almost as life altering as the first time I masturbated while watching Street Sharks at the tender age of 13. Tinned seafood addiction will no doubt reduce me to a life of poverty and crime within months.
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Jun 18, 2020 18:07
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I've been loving Korean salted fermented shrimp recently (they might be technically krill).  Fry them a bit and they pretty much completely dissolve into a super flavorful shrimp paste. Pretty salty so you need to be careful, but I've been using them in place of salt whenever I make curry or rice and beans, and they own.
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Jun 18, 2020 19:50
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cenotaph posted:I've had the boneless/skinless KOs and I agree that it's a lot like tuna. It's also extremely close to the wild planet mackerel. It's the tiny tots/dual layers I find bland. The only other KOs I've had are the Mediterraneans but I'm not really a fan of herbs de provence. My store has a limited selection but I want to try others. Oh, I've had the KO mackerel, too. Great texture.
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Jun 18, 2020 20:03
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Just won a pack of KO dines and probably a coupon off their Facebook page again. We're back in business, dads.
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Jun 18, 2020 22:58
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fat bossy gerbil posted:I just ate an anchovy for the first time last night and my life will never be the same. This is almost as life altering as the first time I masturbated while watching Street Sharks at the tender age of 13. Tinned seafood addiction will no doubt reduce me to a life of poverty and crime within months. skip the downward spiral, steal a boat and a smoker now.
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Jun 18, 2020 23:24
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zedprime posted:If you can find King Oscar Crosspack they're a little larger and fishier than the two layer or seasoned KOs and might be what you're looking for. More rarely I think there's single layer in olive oil (not even extra virgin) if you want to munch the bones and whatnot. Cool, thanks.
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Jun 18, 2020 23:42
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fat bossy gerbil posted:I just ate an anchovy for the first time last night and my life will never be the same. This is almost as life altering as the first time I masturbated while watching Street Sharks at the tender age of 13. Tinned seafood addiction will no doubt reduce me to a life of poverty and crime within months. Mood
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Jun 19, 2020 00:38
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Lhet posted:I've been loving Korean salted fermented shrimp recently (they might be technically krill). There's a Filipino equivalent called bagoong alamang and that poo poo is strong. The smell is as pungent as its flavor so I have to use it sparingly.
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Jun 19, 2020 04:50
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Lazy lady dinner tonight, sardine toast. King Oscar Mediterraneans, mixed with green onion, cilantro, red wine vin, and absolutely excessive amounts of pepper. Might go back for the second tin here in a min, two toasts in and I'm still starving.
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Jun 19, 2020 05:41
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are you drinking enough water with your 'dines?
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Jun 19, 2020 06:47
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I've had a large mason jar of water since I got home an hour or so ago, but I've moved onto red wine now because I am a posterchild for an eventual gout diagnosis.
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Jun 19, 2020 06:59
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 Happy fathers day to me. Best lunch ever today.
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Jun 21, 2020 14:15
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A green future depends on small fish. Also a green salad.
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Jun 23, 2020 20:39
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I hope these forums don't die If I never again get the chance to say it, Thank you sardine friends.
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Jun 24, 2020 08:12
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isaboo posted:I hope these forums don't die even in the deepest pits of hell, the light of the 'dine shines. https://www.reddit.com/r/sardines/
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Jun 24, 2020 08:21
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isaboo posted:I hope these forums don't die I learn about this from the goddamned sardine thread
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Jun 24, 2020 08:22
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Keith Atherton posted:I learn about this from the goddamned sardine thread I learned about 'dines from the goddamned sardine thread
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Jun 24, 2020 22:55
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The Voice of Labor posted:even in the deepest pits of hell, the light of the 'dine shines. It is nice of you to post an other sardines board but a site geared for hyper-monetization and a million little tricks to keep you scrollin and postin just isn't the same i plan on going back to shouting about canfish at the entrance to an especially filthy alleyway
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Jun 24, 2020 23:04
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Peanut Butler posted:It is nice of you to post an other sardines board but a site geared for hyper-monetization and a million little tricks to keep you scrollin and postin just isn't the same It’s you! You were the guy who constantly left empty tins of bumblebee skinless and boneless dines between my apartment and the gym! Do you want some KOs?
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Jun 24, 2020 23:42
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Peanut Butler posted:It is nice of you to post an other sardines board but a site geared for hyper-monetization and a million little tricks to keep you scrollin and postin just isn't the same cannot wait forever for someone to make a dine thread discord. also after 1/2 an hour of playing with it, I'm not real sure I want to use discord for anything.
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Jun 24, 2020 23:51
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Yeah I'm not doin discord or reddit. I've seen breadnroses mentioned a couple times, and we all know what sardines go with. I've got enough tins saved up in the meantime for the community to figure whether the stink can be wiped from the forums, or if there's an exodus worth following. eat the dang bones, forever
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Jun 25, 2020 00:22
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let's do this fish https://something-waffle.com/showthread.php?tid=22
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Jun 25, 2020 00:28
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The Voice of Labor posted:even in the deepest pits of hell, the light of the 'dine shines. On the one hand reddit, on the other hand spreading the good word. 
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Jun 25, 2020 00:40
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crazypeltast52 posted:It’s you! You were the guy who constantly left empty tins of bumblebee skinless and boneless dines between my apartment and the gym! Do you want some KOs? *drinking soybean oil from a can of Mega and letting it cascade down chin; shirt* gimb me th good bones
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Jun 25, 2020 01:19
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I've never posted in this thread before but I got my first cans the other day, so I'm posting now so I can live without regrets. I got King Oscar boneless/skinless in olive oil and they were nice on some crackers with hot sauce. Kinda like the first time I tried spam: "hey, why do people make such a fuss about this? it isn't that bad." I might pick those up again someday. I couldn't finish my can of King Oscar Mediterranean Style though. Tried hot sauce, tried mustard, tried rinsing off the oil, but just wasn't pleasant. Have yet to try the Wild Planet wild sardines in extra virgin olive oil though, curious to see if it was the skin that turned me off or the flavoring. Anyway thanks as always for encouraging me to try new things, sardoons 
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Jun 25, 2020 21:50
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As the forums go down in flames I confession that may prove controversial in the 'dine thread: I like anchovies better
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Jun 25, 2020 22:04
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I learned about sardines many many years ago from this thread and I haven't looked back since. I realized that I didn't want the forums to die without declaring my undying love of sardines also is there a 'dine discord yet??
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Jun 25, 2020 22:23
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kazr posted:As the forums go down in flames I confession that may prove controversial in the 'dine thread: You're ok with me, friend. Eat 'em.
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Jun 25, 2020 22:23
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kazr posted:As the forums go down in flames I confession that may prove controversial in the 'dine thread: Wild Planet White Anchovies are god tier
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Jun 25, 2020 23:31
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Peanut Butler posted:It is nice of you to post an other sardines board but a site geared for hyper-monetization and a million little tricks to keep you scrollin and postin just isn't the same you gonna create the bnr 'dine thread or do you want me to do it?
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Jun 27, 2020 06:41
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The Voice of Labor posted:you gonna create the bnr 'dine thread or do you want me to do it? Oh, go for it! be sure to post this insanely comprehensive review blog in the OP: http://mouth-full-of-sardines.blogspot.com/ at the moment you posted that, I was social distance drinking with friends and enjoying a can of Tome olive oil pickle flavor. It was v good but also I was p blitzed on gin so I probably would have eaten anything goddamn sardines and crackers are the perfect drinkin food
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Jun 27, 2020 20:32
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I found an excellent sardine pasta recipe online about three months ago, and it's quickly become one of my favorite weeknight meals. It's quick, simple, and can easily be modified with extra sardines. I figure if anyone would appreciate sardine scalability it would be this crew. https://toriavey.com/toris-kitchen/mediterranean-sardine-lemon-pasta/ I am making this again tonight, and adding artichokes this time to make it a little more substantial.
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Jun 27, 2020 21:13
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'Dines in oil are so versatile in that you can take said oil & make a dressing/sauce with it for salads/pasta. I'm gonna hit up my nearby Asian grocery store tomorrow as I'm out of fish sauce & I'll pick up more 'done goodness.
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Jun 27, 2020 21:44
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There's a lot of fancy sardine recipies itt, it's kinda blowing my mind, i only ever have them on toast
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Jun 27, 2020 21:47
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Android Apocalypse posted:I'm gonna hit up my nearby Asian grocery store tomorrow as I'm out of fish sauce & I'll pick up more 'done goodness. where i live, the asian supermarket is the best place to get sardines in general, in the filipino section- that's where they have all the portuguese fishes like the v good and pretty inexpensive Tome brand; and also the Tropics brand, which is not quite as good, but it's cheap as hell and goes into pastas well (soybean oil tho)
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Jun 27, 2020 21:48
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I'm torn on Tomé brand 'dines. Like I wanna stay all 🇵🇭 but it's C-tier at best. Riga sprats are S-tier but I need to head to the Russian market for those. I kinda want canned mackerels. I did smoke some when one Asian store had them at $0.99/lb & I stocked up.
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Jun 27, 2020 22:14
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The Voice of Labor posted:you gonna create the bnr 'dine thread or do you want me to do it? oh hey there already is one, https://breadnroses.net/threads/dining-on-dines.901/
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Jun 27, 2020 22:24
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kazr posted:As the forums go down in flames I confession that may prove controversial in the 'dine thread: I agree, I'm talking about salt-packed 'chovies that I rinse, debone, and then soak in olive oil, garlic, oregano and hot chiles for a few days.
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Jun 27, 2020 22:48
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Saw a thing today about radiation levels measured throughout the Baltic Sea, theories about a sunken Russian submarine finally rusting through.... Note to self, don’t buy Sardines from that area
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Jun 28, 2020 04:36
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I’ve brought two people who thought they hated sardines into the fold by having them try Seasons skinless and boneless on a triscuit with hot sauce and guacamole. You don’t have to eat the skins and fins to eat healthy tasty fish
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Jun 28, 2020 05:13
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