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The Voice of Labor posted:I have, to my shame, but one child while I have many canned fish. For a minute there I read this as saying you should start a cannery and stuff it with your offspring. That's one way to address the imbalance, I guess! e: forgive me for the dumb snype, here's a recipe (in Swedish, just google translate it) for fashionable gin-pickled herring as tax: https://www.abba.se/recipes/sill-med-gin-och-granskott/ (The fresh spruce tips are not necessary.)  It was all the rage this summer in Finland, for some reason gin and lemon work incredibly well with pickled herring. If you have access to Nordic foodstuffs, I highly recommend to give it a go. barbecue at the folks fucked around with this message at 09:19 on Jan 2, 2021 |
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Jan 2, 2021 09:11
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I haven’t fully caught up with the dine thread, but if it hasn’t been posted let me share with y’all the new (to me at least, still grumpy I can’t find KO Spanish). KO sardines in white wine vinegar and capers. They are as good as you’d imagine, not very fishy at all, and nice cut from the vinegar. The style label is blue.
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Jan 5, 2021 04:50
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Tnuctip posted:I haven’t fully caught up with the dine thread, but if it hasn’t been posted let me share with y’all the new (to me at least, still grumpy I can’t find KO Spanish). I recently found those somewhere near me and they were quite good but now I can't loving remember where I got them
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Jan 5, 2021 05:03
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https://i.imgur.com/sZib0ZA.mp4
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Jan 6, 2021 20:27
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that's really impressive, but they probably feel the same way watching us use a can opener
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Jan 6, 2021 20:47
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oh uh I don't have anything to add really. I just want to see what a full page of this gif reposted looks like
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Jan 7, 2021 04:37
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Tnuctip posted:I haven’t fully caught up with the dine thread, but if it hasn’t been posted let me share with y’all the new (to me at least, still grumpy I can’t find KO Spanish). I see you're ready to graduate to pickled herring.
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Jan 8, 2021 21:46
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undine: staging an insurgency to keep trump in office dine: staging an insurgency to restore king oscar to the throne
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Jan 9, 2021 00:58
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 I had sardines and cream cheese on toast, it was OK...but kinda bland. Any recommendations for improving it?
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Jan 9, 2021 02:10
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BigDave posted:
Replace the cream cheese with this: 
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Jan 9, 2021 02:24
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BigDave posted:
Sprinkle furikake on the mix. https://en.wikipedia.org/wiki/Furikake It's loving delicious.
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Jan 9, 2021 02:41
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BigDave posted:
No hot sauce? Honestly I bet a nice fresh herb pesto (basil, parsley, dill, etc.) would go well. Or a pepper jam. Or capers and pickled onions.
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Jan 9, 2021 04:06
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Like others said, some extra flavor goodies will go a long way. No pics but I made a grilled cheese/tuna melt using Starkist Tuna Creations Hickory Smoked tuna, leftover Taco Bell fire sauce, fresh parsley & spring onion, and shredded cheese on homemade keto rosemary & sea salt bread. It's fun throwing random poo poo together!
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Jan 9, 2021 05:06
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Greatbacon posted:No hot sauce? I added some crystal hot sauce which helped, but it was still bland. Next time I'll mix the sardines and cream cheese together, make a smear out of it, then season that.
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Jan 9, 2021 11:11
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BigDave posted:I added some crystal hot sauce which helped, but it was still bland. Put some dill in that.
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Jan 9, 2021 23:29
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Made the sardine pasta from this thread a couple months ago and didn't have breadcrumbs so left them out of the recipe. It was not very good. Decided to make it again last night because I had breadcrumbs and wanted something fishy. I'm not exaggerating when I say it was one of the most delicious things I have ever eaten. Thanks thread.
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Jan 10, 2021 00:01
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Arven posted:Made the sardine pasta from this thread a couple months ago and didn't have breadcrumbs so left them out of the recipe. It was not very good. Can you repost the recipe?
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Jan 10, 2021 00:26
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Arven posted:Made the sardine pasta from this thread a couple months ago and didn't have breadcrumbs so left them out of the recipe. It was not very good. drat what wont a lil bread do to a fish jesus him self was like "yall hungry here have some small fishes and and small breads"
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Jan 10, 2021 00:36
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Keith Atherton posted:Can you repost the recipe? I'm on mobile and searching the thread isn't working, but it's identical to the one on the King Oscar website.
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Jan 10, 2021 00:46
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Keith Atherton posted:Can you repost the recipe? Arven posted:I'm on mobile and searching the thread isn't working, but it's identical to the one on the King Oscar website. The recipe on KO website is probably fine, but doesn't seem to me like an authentic pasta chi sardi. For starters, fennel is integral, fresh ideally but seeds will do in a pinch, as are raisins, toasted pine nuts and anchovies. Yep, choves and dines, baby. I like to enrich the base with a bit of tomato paste too. But I also never add any kind of lemon or basil so this might just be something completely different. Spaghetti or fettuccini are fine but bucatini is the real poo poo.
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Jan 10, 2021 01:02
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It was this one. I used butter instead of olive oil-Jikes posted:A very good recipe, all you need is old bread, a couple of cans of sardines and a few pantry staples. Made this tonight, A++ would nosh again
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Jan 10, 2021 01:31
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Arven posted:It was this one. I used butter instead of olive oil- Thanks! 
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Jan 10, 2021 01:39
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Octopus Post - Just bought an Octopus at Whole Foods. Anyone with good recipes for it? I was probably going to pan fry it, olive oil it with some salt and red chili flakes. Keep it simple. I just watched a few videos, but I'm a bit nervous Ill over cook it and I'll come out too rubbery. zaepg fucked around with this message at 02:10 on Jan 10, 2021 |
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Jan 10, 2021 02:08
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ive had cooked over open flame its not as delicate as all that i think youll be fine if youre already this aware
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Jan 10, 2021 02:23
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Snack time Edit: not pictured - Tapatio Planet X fucked around with this message at 21:43 on Jan 14, 2021 |
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Jan 14, 2021 21:40
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What is in that jar? I can barely make out "Hot Chow Chow."
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Jan 14, 2021 21:44
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Hot chow chow is a full definition. It's a pickled cabbage salad/relish of sorts.
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Jan 14, 2021 21:50
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 Dad powers through the roof in this pic.
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Jan 14, 2021 22:00
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Android Apocalypse posted:What is in that jar? I can barely make out "Hot Chow Chow." It's sort of like kimchi, but made by people who live in the South.
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Jan 14, 2021 22:24
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just finished eating some of the canned mackerel I seasoned up and let marinate in the fridge for a day or two. I ate it on rye, with a little mayonnaise and a pickle. I am really coming to appreciate dill as a seasoning. the dill/garlic combination particularly, I've eaten a bunch of garlic dill flavored things in my life but I never really stopped to contemplate how much the two flavors compliment each other. I think a lot of my not really getting it comes from the fact that dill is a much stronger flavoring agent than I think most people realize, it works better as a compliment or an enhancer.
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Jan 19, 2021 21:05
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I took a tin of sardines and a tin of anchovies and mash up both into a paste inside their tins. I then took three avocados and mashed them into a paste. I mixed the fish pastes with the avocado paste to make a fish guacamole. I may have gone too far
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Jan 20, 2021 18:57
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 Flower brand Moroccan sardines, clearance bag of spaghetti squash, half a bag of frozen peas, Mexican blend shredded cheese, Marrakech seasoning. International cheapskate meal.
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Jan 21, 2021 02:19
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BigDave posted:
Quick pickled onions. At their most basic you can just thinly slice an onion and submerge it in vinegar for a few hours, or you can make a proper brine which is honestly about as easy. https://cookieandkate.com/quick-pickled-onions-recipe/
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Jan 21, 2021 02:50
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Now I'm thinking about using shallots instead of red onions for a quick pickle. Anybody try this?
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Jan 21, 2021 03:33
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You can pickle that. You can go full dad and pickle some eggs (delicious). Food52 has a completely insane repository of quick pickle recipes with everything from cucumbers to kale and some really weird poo poo in between I would never have thought to soak in brine.
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Jan 21, 2021 09:44
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 I figured shallots could take a quick pickle well, just haven't tried it. 2020 is when I upped my pickling game with making homemade kimchi. I may splurge on a crock to make legit kosher dill pickles.
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Jan 21, 2021 16:31
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Kimchi has also been one of my 2020 hobbies. Thinking about going for sauerkraut next. Takes 3-6 weeks to ferment it, though. I usually at hot pickled jalapeños to any tinnned fish I eat. Nice tang and crunchiness goes drat well with it.
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Jan 22, 2021 02:38
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Is there a good method for making not a huge amount of kimchi?
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Jan 22, 2021 02:47
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Ehh I usually look for like a cut-in-half nappa cabbage. Or just a smaller one. This depends entirely on the market you're going to. I know I can usually find the half ones at Japanese markets.
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Jan 22, 2021 02:52
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If you've got a good recipe to share I've got a fridge brimming with gochujang
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Jan 22, 2021 02:54
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