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 y'all know what the gently caress goin on here
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Aug 9, 2020 17:28
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isaboo posted:Today I dumped a tin of Season skinless dines into my shakshuka and it was glorious  "Sardines in Shakshuka" crew. Toasted cumin & caraway seeds before grinding them. Shallots & garlic sautéed in the Tiny Tots oil, oyster & shiitake mushrooms, can of Rotel chili & tomatoes, said Tiny Tots sardines, feta cheese, duck eggs, smoked paprika, toasted homemade bread drizzled with olive oil.
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Aug 9, 2020 17:49
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isaboo posted:Today I dumped a tin of Season skinless dines into my shakshuka and it was glorious What kind of harissa do you use?
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Aug 10, 2020 01:16
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there's something I can use harissa for other than merguez?
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Aug 10, 2020 01:30
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Android Apocalypse posted:I was watching a video on YouTube about shakshuka and reading this thread talking about fisherman's eggs.
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Aug 10, 2020 01:44
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 Tried out some of these today on some triscuits. 3 pretty big dines, but lacked much flavor. Took some hot saucin'. I imagine they'd be good in a recipe.
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Aug 10, 2020 02:01
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Myron Baloney posted:I often put a can of smoked oysters or sardines in the fridge for a few hours before opening, especially in hot weather. funnily enough I actually don't like them cold, I let them warm back up a lil before eating. half a can of RIGAs is a great light snack and leaves the tummy smiling
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Aug 10, 2020 02:57
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Brolander posted:funnily enough I actually don't like them cold, I let them warm back up a lil before eating. half a can of RIGAs is a great light snack and leaves the tummy smiling Yeah I’d think having them chilled would kill a lot of the flavor
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Aug 10, 2020 03:13
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Despite the threat of being excommunicated from the thread, I will admit that the shakshuka I put my dines in was the Trader Joe's frozen variety. DON'T JUDGE ME! My billion kids routinely eat everything in sight but never really look in the freezer so that's all I had. I ate it in quiet desperation in my secret hiding place fearing I would be found and interrupted.
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Aug 10, 2020 03:36
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isaboo posted:Despite the threat of being excommunicated from the thread, I will admit that the shakshuka I put my dines in was the Trader Joe's frozen variety. DON'T JUDGE ME! My billion kids routinely eat everything in sight but never really look in the freezer so that's all I had. This isn't the fancy eating thread, it's the dine thread and you dined goood.
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Aug 10, 2020 03:40
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canned squids? yes please
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Aug 10, 2020 03:56
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The Voice of Labor posted:there's something I can use harissa for other than merguez? I mean, it's a spice blend, so try it as a seasoning base for a variety of things. Maybe roast some veggies coated in the harissa? isaboo posted:Despite the threat of being excommunicated from the thread, I will admit that the shakshuka I put my dines in was the Trader Joe's frozen variety. DON'T JUDGE ME! My billion kids routinely eat everything in sight but never really look in the freezer so that's all I had. Upon further thought, the only thing you'd need to add to that would be the eggs. And in this case, sardines.
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Aug 10, 2020 05:53
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I'll use harissa for pretty much anything I might use sambal for. A small spoonful spices up rice really nice.
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Aug 10, 2020 15:01
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 i caved wtf is the pickle gonna be like coach?
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Aug 10, 2020 21:57
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eat so many 'dines i look like the fucker on the porthos cover
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Aug 11, 2020 03:57
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The Saucer Hovers posted:
if they managed to keep the pickles a little crunchy, that would be amazing. dines and pickles are one of my fave combos because the little vinegar and crunch along with the fish is so good.
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Aug 11, 2020 03:58
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i bought a tin of riga gold pate and it is not good. it's almost like the texture of whipped yogurt
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Aug 11, 2020 04:10
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Keith Atherton posted:Yeah I’d think having them chilled would kill a lot of the flavor eh, maybe a little, but I love the change in texture when it's cold. Pretty much anytime I cook fish or shellfish any way I make extra to eat cold.
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Aug 11, 2020 04:11
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Weltlich posted:if they managed to keep the pickles a little crunchy, that would be amazing. dines and pickles are one of my fave combos because the little vinegar and crunch along with the fish is so good. i ate the regular mackerel and fell in love and immediately opened the pickle one after its fantastic- the carrot and cucumber and pimento are not crunchy but they lend the fish very light, delicate flavor that was unlike anything i ever ate out of a can
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Aug 11, 2020 04:58
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if they still have the flower brand moroccan sardines at fubonn you might want to try them just to marvel at the embalmed carrot slice in the can
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Aug 11, 2020 07:13
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The Voice of Labor posted:if they still have the flower brand moroccan sardines at fubonn you might want to try them just to marvel at the embalmed carrot slice in the can Flower brand, you say? I'll see if I can find them on my day off & report back.
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Aug 11, 2020 14:42
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I just noticed that Amazon currently has 12 packs of various flavors of El Manar sardines with prime shipping for a little over 2 bucks a tin. I picked up a pack of 12 in harissa, and resisted the urge to get a pack of tomato and olive as well, but maybe next time.
poverty goat fucked around with this message at 15:03 on Aug 11, 2020 |
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Aug 11, 2020 15:00
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Android Apocalypse posted:Flower brand, you say? if they do, they're in the weird tiny middle eastern/indian section that always gets moved around
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Aug 11, 2020 21:13
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The Saucer Hovers posted:i ate the regular mackerel and fell in love and immediately opened the pickle one after That's why I like the KO Spanish variety with chile, carrot and cucumber so much, sure they're boneless and rather tuna-ish but they taste so good. Of course I can't find them anywhere now. The Asian markets I usually buy at have next to nothing in stock for canned fish.
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Aug 12, 2020 02:02
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just had the canned codfish on a sandwich with well-buttered homemade bread, raw onions and parsley tossed with lemon juice and a bit of champagne vinegar. truly delicious!
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Aug 12, 2020 17:25
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I just recently started making shakshuka. And now I will make it a lot more and i'm not gonna tell my other half theres little fishy boys in there until afterwords
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Aug 12, 2020 19:59
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Slammed down a tin of store brand smoked oysters cuz it's 2029 baby WOOO
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Aug 13, 2020 05:18
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 Not my day off per se but I got off work early so I stopped by Fubonn & got some of those Flower brand sardines in tomato sauce.Also got some Roland brand mackerel fillets & some regular sardines (packed in water & olive oil). My shakshouka game gonna be 🔥.
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Aug 13, 2020 05:43
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The world is full of excellent art on tins. That Roland label is looking pretty weak.
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Aug 13, 2020 06:41
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Android Apocalypse posted:
Roland makes some really good anchovie-stuffed olives I like to snack on but they have become hard to find around here.
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Aug 13, 2020 06:59
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 Fisherman's shakshouka
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Aug 14, 2020 15:01
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poverty goat posted:
 I'm gonna make that tomorrow, but I know it won't look as pretty as that.  Then I have to head to work. 
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Aug 14, 2020 15:05
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poverty goat posted:
E: I snuck a little fermented shrimp sauce in there too  Ee: quote is not edit but I also wanted to add to add that the el manar dines from amazon are extremely legit. Tins absolutely packed with big, tasty dines poverty goat fucked around with this message at 15:11 on Aug 14, 2020 |
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Aug 14, 2020 15:06
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poverty goat posted:E: I snuck a little fermented shrimp sauce in there too What brand? There's a Filipino shrimp paste called bagoong that is loving potent. I should really get one small jar since that would last me the rest of my life.
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Aug 14, 2020 15:41
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idea: intensively misusing the word sardonic in this thread
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Aug 14, 2020 17:42
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Trip report Pretty ok. I had little idea what to expect. Previously I've found smoked, tinned oysters to be relatively overpowering in their liquid smokeyness AND general mashed, tinned oyster consistency. A kind of heavily oiled, weirdly smoked chicken liver of sorts. This had the same texture, though I should note this particular tin the oysters seemed to separate pretty well. But, this seems to be tin by tin. I've had other tins do the same, and yet others all mash together sorta, when you try to remove them. So, could just be a one off. Regardless, these came out in nice little smoked oyster turds (let's face it). Much less offensive smoke flavor. This was great. It was a much more neutral oil flavor with a light smoke, rather than a straight up "oh nelly that's smoked somethin' in a tin alright". Good stuff here. Heat/chili wise? Almost nada. I do like the spice in many things I eat, and my tolerance is pretty decent. Even still, this was VERY mild. There was some almost vegetal chili pepper flavor and SOME peppery notes but pretty drat mild. Not too many points there. Overall, would be good on crackers with cream cheese or even a good slice of something like a sharp cheddar under them. Would be good tossed in pasta with a very light sauce or perhaps just on their own, some fresh basil, a squirt of fresh lemon, and shredded asiago to top off? Something maybe along those lines.
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Aug 14, 2020 17:52
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Thanks for the review. I figured those smoked oysters would be great as an ingredient. I think I'll try them with some zucchini noodles.
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Aug 15, 2020 01:23
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I just eat smoked oysters out of the can with a toothpick.
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Aug 15, 2020 01:32
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Android Apocalypse posted:I think I'll try them with some zucchini noodles. Oh brother. That's actually not a bad idea. We got one tonight as long as my arm from elbow to knuckles if I made a fist.
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Aug 15, 2020 02:44
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Tried Porthos in hot tomato sauce today over rice. Fish were bigger and dryer than I'd like but still pretty good. KO Mediterranean and Tiny Tots have kind of spoiled me at this point.
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Aug 15, 2020 09:25
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