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Friends, have your had your sardines today? I have   e: they were Wild Planet Lightly Smoked in olive oil, with white rice and a teaspoon of prepared Coleman's mustard. Simple yet effective at getting the dines into my belly.
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May 13, 2021 20:05
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peanut butter and 'chove take 2 soaking the choves in coconut oil ameliorated a lot of the saltines. I should've left the cukes off though, the combo of cuke and anchovy made it taste a little too much like peanut butter sushi. not real sure what I'll use for the crunch. and yeah, all I had for bread was white bread. the real star turned out to be the coconut milk that the anchovies soaked in. anchovy infused coconut milk with some ginger, garlic and lime juice over rice was dangerously close to breaking the mouth
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May 14, 2021 02:12
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isaboo posted:Friends, have your had your sardines today? I have all those dines are why you tell such good stories
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May 14, 2021 02:13
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Found my KO shirt I won in a haiku contest but never wore 
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May 14, 2021 03:23
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I kind of expected it to be red.
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May 14, 2021 05:05
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Guildenstern Mother posted:I kind of expected it to be red. I'd totally rock a red or brown KO shirt. Might have to start looking at FB again. All I got when I won KO contest was 2 cans of mackerel and a sticker.
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May 14, 2021 10:58
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Cripes, dads. God BLESS it. I've lurked on this god forsaken idiot website for so long and never intended to post, but, well, DRAT it. I have to get this off my chest about sardines already Theyre good Pardon my French
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May 14, 2021 20:41
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Oh and here's a thing I made that even my sardine-hating partner said was delicious: Crusty toasty baguette, Good Boy sardines with curry (but don't be deceived, they weren't spicy or spiced), SWAD coconut chutney, and red onions soaked in the leftover pickling brine from some vietnamesey pickled carrots
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May 14, 2021 20:46
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Bela sent the Ordinary Sausage guy a bunch of 'dines so we know what one of his next sausages is gonna be.
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May 14, 2021 21:29
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Keith Atherton posted:Found my KO shirt I won in a haiku contest but never wore that’s a heck of a nice shirt
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May 15, 2021 02:34
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Is Season an unrepresentatively bland brand of mackerel or is mak just not for me? Kippers look to remain my canned little fishes of choice.
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May 15, 2021 04:27
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naem posted:that’s a heck of a nice shirt I’d wear that, but the highest reward I’ve gotten from KO for my terrible poetry was a wood sardine fork.
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May 15, 2021 05:29
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oregoons, a reminder herring, anchovy, sardine, topsmelt, jacksmelt, and true smelts: limit 25 pounds per day in combination. a separate container is required for each dipper. these may be taken by angling, dip net, cast net and herring jigs
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May 15, 2021 06:09
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The Voice of Labor posted:oregoons, a reminder then take me fishing you piece of crap
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May 15, 2021 18:48
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instead of being abusive towards me, direct your rage against the portland city council and demand that they extend MAX service to seaside. with covid impacting the erotic dancing industry, you should be able to craft a net from surplus fishnet stockings getting out to brookings and chartering a fishing tour does sound kind fun but the shadow of critical failure looms large over all goon group endeavors
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May 15, 2021 19:16
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Went crappie fishing today, husband's first time fishing and my first time filleting fish. We caught exactly one decent sized fish and dropped him off the dock. The rest were about the size of my hand. Behold our fishy bounty:
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May 16, 2021 01:18
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Guildenstern Mother posted:Went crappie fishing today, husband's first time fishing and my first time filleting fish. We caught exactly one decent sized fish and dropped him off the dock. The rest were about the size of my hand. Behold our fishy bounty: I'll never turn my nose up at panfish.
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May 16, 2021 22:31
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Guildenstern Mother posted:Went crappie fishing today, husband's first time fishing and my first time filleting fish. We caught exactly one decent sized fish and dropped him off the dock. The rest were about the size of my hand. Behold our fishy bounty: That looks great. I like to cook the smaller ones whole, just heads off, gutted and scaled. With sunfishes the fins pull out easily and the meat lifts right off of the bones after cooking.
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May 17, 2021 19:55
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For the refined palate, here's my recipe for Pâte aux Trois Poissons Mash mash: 1 can olive oil sardines 1/2 can anchovies Large handful of goldfish crackers squeezed to dust Enough hot sauce to cohere (I used bourbon chipotle) Garnish with onions and lemons and capers or whatever. I put some on a leftover egg and cheese breakfast sandwich from my car that had some serious terroir and it was big good
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May 17, 2021 20:04
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https://www.youtube.com/watch?v=fBoJFhijz3Y Not the ideal method for consuming sardines. For me, ideal is the Mediterranean-style ones on roasted garlic triscuits, no additional sauce required.
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May 17, 2021 20:10
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the local grocery store had smoked carp (!!!) for sale. these things are loving huge. the size of a rack of ribs. for around 3 dollars each. I bought 3 of them because that deal was too good to pass up and I always wanted to try carp, since I suck at catching them. Review: loving amazing. Similar to mackerel in that I see it as a "dark meat" fish if that makes sense. Seriously, it's so rich and filling. Would not be out of place at a Thanksgiving table. 10/10. Had some bones but they are pretty big so they are easy to remove. If you have a chance to eat carp, take it. God drat. A very filling fish. for the price, and the taste, god drat, this needs to be a more popular food in the west
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May 19, 2021 02:01
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Post a pic of the carp
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May 19, 2021 05:36
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Bullfrog posted:the local grocery store had smoked carp (!!!) for sale. these things are loving huge. the size of a rack of ribs. for around 3 dollars each. I bought 3 of them because that deal was too good to pass up and I always wanted to try carp, since I suck at catching them. My grandfather used to smoke carp in a smoker he built out of an old fridge (like really old, with the lever on the door that would lock you in and seal your doom old). Smoked carp is drat tasty stuff, something about the way the oil of the fish absorbs the smoky goodness makes it great.
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May 19, 2021 05:36
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I smoked mackerel last summer and can confirm oily fishies are excellent in retaining that flavor. I think I'll try smoking carp if I find some for cheap.
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May 19, 2021 05:45
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Thanks for reminding me to buy a whole smoked lavaret/whitefish again. If any of you Americans ever find yourselves in Northern Europe again, don't pass on trying it, it's amazing oily goodness all the way.
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May 19, 2021 06:12
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how should I eat tinned mussels?
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May 20, 2021 01:14
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PsychedelicWarlord posted:how should I eat tinned mussels? easy protein addition to any salad. Honestly, sardines/tinned fishies in a salad is my primary go-to move.
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May 20, 2021 01:23
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PsychedelicWarlord posted:how should I eat tinned mussels? Funny you say this, as I was about to post about it. A local grocer carries Matiz products, which are tinned seafood: Mackerel, Sardines, and so on. The sardines are HUGE, but I also got a can of the mussels. Often times I throw together a mediterranean cupboard type of thing for lunch, so I: Boiled some pasta noodles While the noodles were boiling, I put some olive oil in a nonstick and I think - sweated some onion in there, followed by - some chopped up canned artichoke - chopped canned roasted red pepper - a few leftover capers (which im not crazy about but it fit the bill here) - some red pepper flake - the mussels -S&P cooked that, then put in some lemon zest Dumped some of the water from the pasta pan into the nonstick, squeezed the lemon over it, cooked it down for a minute or two then dumped it over the noodles and tossed together. Put a hunk of butter in there and that was it I recommend this as an easy approach to any tinned fish. Add garlic if you want, I just forgot this time
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May 20, 2021 01:42
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Planet X posted:Funny you say this, as I was about to post about it. Yeah this basic recipe is super adaptable! Just make sure to have the aromatics and long noodles. I think garlic is key and a finish with white wine in a really hot pan for 20 seconds adds a lot of flavor
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May 20, 2021 01:52
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Keith Atherton posted:Yeah this basic recipe is super adaptable! Just make sure to have the aromatics and long noodles. I think garlic is key and a finish with white wine in a really hot pan for 20 seconds adds a lot of flavor Ah, that's the ticket, white wine! The recipe I quoted is a take off of a Cook's Illustrated tuna recipe I used to use, and I knew there was something missing, so thanks. A tip from me: I buy those little (slightly larger than an airplane bottle) 4 packs of Sutter Home or Woodbridge Chardonnay to keep in the cupboard - this way when you want to use white wine in a sauce, you don't have to open up a whole standard wine bottle, the little bottles are just the right amount for a reduction and a quick dadswig
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May 20, 2021 01:56
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What am I going to drink while I'm cooking then?
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May 20, 2021 02:06
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PsychedelicWarlord posted:how should I eat tinned mussels? with a smile
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May 20, 2021 02:07
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Guildenstern Mother posted:What am I going to drink while I'm cooking then? the other three bottles of Sutter home
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May 20, 2021 02:12
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Guildenstern Mother posted:What am I going to drink while I'm cooking then? A PBR tall boy if you’re me
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May 20, 2021 02:21
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thanks all
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May 20, 2021 02:21
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Planet X posted:the other three bottles of Sutter home https://i.imgur.com/bdyBfnP.gifv
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May 20, 2021 03:10
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Aww, my king oscar shirt is red instead of that sweet grey the other person posted earlier. Now its going to clash with my apron.
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May 20, 2021 23:23
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Eat your sardines on pita with harissa, labneh, and a sprinkle of sumac, already
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May 21, 2021 23:58
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May 22, 2021 03:01
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| # ? Apr 19, 2024 21:31 |
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https://en.wikipedia.org/wiki/Hallucinogenic_fish
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May 22, 2021 03:19
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