|
well, i guess if there's more eating of the bones ths is a good sardine thread.
|
#
¿
Dec 20, 2015 09:26
|
|
|
|
| # ¿ Apr 25, 2024 08:54 |
|
|
These days it's just 70 degrees for me. Dines outta the can, sometimes on bread, back to work, stuff to do.
|
|
#
¿
Dec 24, 2015 07:39
|
|
|
Sardine tank at the Monterey Bay Aquarium from our trip earlier in the year. https://www.youtube.com/watch?v=RtEapETmlEk My wife knows me well enough at this point not to ask why I was shooting a fish tank for almost a straight minute. eat 'em.
|
|
#
¿
Dec 26, 2015 02:11
|
|
|
Never had a problem just using the dang broiler.
|
|
#
¿
Dec 27, 2015 02:01
|
|
|
The_Angry_Turtle posted:'diners, dine-ins, and dads for five hundred, trebek
|
|
#
¿
Dec 28, 2015 02:34
|
|
|
Story: Found some cheap sardines at the local Asian market with Japanese writing, one yellow tin, one red. Harvested in Thailand. Bought 'em. Yellow tin turned out not to be mustard, some sort of sweetish oily peanut sauce that was pleasant enough. I was hard up for something to go with a pretty boring vegan black bean soup, and it was ok. Fish are firm, reddish flesh, bones in and skin on. So I says to my wife, try this, and she is not down with how this looks at all, but humors me anyway. Anyhow, long story short, she mixes some sardine, a little black bean soup, and some rice cereal, and my 16 month old baby girl eats the whole thing (and a little bit of kimchi).
|
|
#
¿
Dec 29, 2015 09:16
|
|
|
marauderthirty posted:Alright dine thread, I finally decided to stop being a giant pussy and cracked open that tin of Trader Joes lightly smoked dines. First impression was that the fish were a lot larger than I expected, there were three fairly large fish where I always imagined the can to be packed with a bunch of bite size fishes. They were a little fisher and a little bit less smokier than I had originally hoped for, but once I got past my initial squeamishness I realized that I was really enjoying them. My wife and I annihilated the tin of dines, and then polished off a can of smoked oysters afterward, which tasted super smoky in comparison. Can't wait to try some Mediterranean and jalapeño variety King Oscars, but the ones I got at Trader Joes were $1.50 which is less than half what the KOs cost, so I'll definitely be back for more of those as well. 10/10 would dine again. I've got a 5 week old baby and I feel like my dad card has officially been stamped. You're a fine lad and an overall good person. Go for the harissa 'dines, they're even easier to deal with than the olive oil ones. When my laziness intersects with hunger hard enough, I just mix 'em in with one of the TJ noodle boxes (pad thai), some chinese chili sauce, and I'm never hungry again.
|
|
#
¿
Dec 29, 2015 23:05
|
|
|
Keith Atherton posted:Bought a 12 pack of KO Mediterraneans based goon recommendations. Tried them for the first time last night. I haven't tried those yet, but I got some mackerel with the meds treatment in my  KO sampler and I found it to be pretty complementary.Most of my sardines are just in olive oil, but I'm a back to basics kinda dude. "Mediterranean" is like fancy stuff to me, for special occasions, not everyday. Also the linking of testosterone to oven settings in this thread is pretty cute. So long as bones are eaten I'm adequately mollified.
|
|
#
¿
Dec 30, 2015 03:50
|
|
|
Number 1 Sexy Dad posted:I like to go to papa murphy's and get a ready crust for two bucks. If you have P-murph or another take-n-bake place near you, i highly recommend begging them for a crust on the cheap. It's worth it. Doing this exact thing this weekend. Fantastic idea.
|
|
#
¿
Dec 30, 2015 04:30
|
|
|
exp0n posted:eatin some oscar dines for dinner Simplicity itself, you're talkin' my word-speak.
|
|
#
¿
Dec 31, 2015 09:04
|
|
|
The only wrong onion opinion is not liking onions.
|
|
#
¿
Jan 2, 2016 22:10
|
|
|
czarmonger posted:I'm about to bake some dines. If by this you mean adding mustard to sardines and sort of mashing it around, I can't be behind you more on the subject. Red wine vinegar, salt, pepper, and the hell with the oven just spread it on some crackers and eat it over the sink already. You ain't got time to wash a dang plate and you can wash your hands right there and get back to watching whatever TV show is hollowing out your brains.
|
|
#
¿
Jan 4, 2016 01:45
|
|
|
Sheep-Goats posted:When I want to buy Chinese foodstuffs I will go through the poo poo on the shelf until I can at least find something made in Taiwan. Would never eat a Chinese food product if there was another option. The reason is I lived in China for a while. Polar sardines come in a brilliantly colored and beautifully printed box, and are a dollar. Something's off here.
|
|
#
¿
Jan 6, 2016 04:38
|
|
|
Sardine article. http://www.seriouseats.com/2016/01/comfort-food-sardines.html Goon trigger warning: the above article is written by a woman and doesn't appear to cloud itself with masculine declarations.
|
|
#
¿
Jan 6, 2016 04:39
|
|
|
Planet X posted:At the end she talks about sustainability. How sustainable are KOs, or do I need to switch to Wild Planet or Bar Harbor? Yeah it's not just that either, but the impact on other sea life that sardine fishing has. My go-tos tend to be from the Mediterranean and near Spain (packed in Portugal or Morocco), which don't look good. http://www.seafoodwatch.org/seafood-recommendations/groups/sardine?q=sardine For KO's word on the matter: http://www.kingoscar.com/our-fish/sardines.html which states that: quote:For our gourmet brisling sardines, we use remarkably tiny and tender brisling, responsibly wild-caught from Norway’s pristine fjords and icy coastal waters. The fish are lightly smoked in real oak-wood ovens for superior taste and texture, then packed by hand into recyclable aluminum cans to assure you the very best quality. In the USA, King Oscar is the exclusive purveyor of Norwegian brisling sardines. The above areas aren't mentioned by Seafood Watch at all, but at first glance it sure seems like KO's the way to go, and not just because they're tasty. Note also that going with skin and bones nets you a better fish. Always, always eat the dang bones.
|
|
#
¿
Jan 7, 2016 01:20
|
|
|
Bum the Sad posted:Just ate some TJ's Sardines in Harissa over the sink with a fork. 1 am last night, wrapped the same at shelf temperature in some storebought sourdough bread, giving very few if any fucks.
|
|
#
¿
Jan 10, 2016 02:12
|
|
|
No idea about Brunswicks, but in my experience Bumblebee in mustard really is garbage. Just limp flippy flappy gross fish in a mucousy yellow sauce. I'd be the first to celebrate it if it were worth a dang for a buck.
|
|
#
¿
Jan 10, 2016 08:38
|
|
|
d_redguy posted:Several months ago went with Beach Cliffs in Louisiana hot sauce. Mostly because they were cheap and readily available. They were tolerable, but consistent 'dining wasn't sustainable. Best thing I've read all morning.
|
|
#
¿
Jan 14, 2016 17:26
|
|
|
pr0k posted:nah dude brown rice is tasty but hard to cook correctly It's this. Also spend a few bucks on it, go to an asian grocery.
|
|
#
¿
Jan 15, 2016 18:27
|
|
|
Sheep-Goats posted:Ain't no Asian ever eat brown fukken rice This is true in my experience, but they somehow got the best brown rice in town in Ranch 99.
|
|
#
¿
Jan 15, 2016 18:56
|
|
|
numberoneposter posted:I use a rice cooker and use 1/2 cup more water than it calls for. Also boil with a packet of Bovril. Good ol' beef tea brown rice. Same. Rice cookers are great, you can make all kinds of stuff with 'em. And crappy brown rice is usually because you bought poo poo rice and/or didn't use enough water.
|
|
#
¿
Jan 15, 2016 20:12
|
|
|
less about heat sources, more about hot sauces
|
|
#
¿
Jan 15, 2016 23:13
|
|
|
Male Tears posted:Yeah, I use the Myfitness pal app to track my in and out calories. I am female so my daily calorie goal is only 1200. You bastard, congrats. I'd go for the fork.
|
|
#
¿
Jan 16, 2016 03:24
|
|
|
Sheep-Goats posted:I buy and eat dill pickle chips and I do it defiantly and I have for years You ever just eat something? Like, "I'm not going to make a statement in the manner in which I have prepared or plan to consume this thing, I'm just going to eat it." And then you eat it.
|
|
#
¿
Jan 17, 2016 02:54
|
|
|
Sheep-Goats posted:I didn't train for seven years in the monastery to waste my time with that poo poo Now I'm imagining you sitting in your cell or cloister or whatever, with a modestly-sized barrel of chipped pickles tucked between your legs, sneering as you consume handful after handful. And I have to say that's the most delightful thing I've pondered today, thanks. My entry won me a coupon (which everyone got, even the idiots who wrote haiku about "king arthur" sardines). Damned if I can find it in the Facebooks right now, though.
|
|
#
¿
Jan 17, 2016 03:08
|
|
|
I occasionally would drink a small amount of pickle brine until I started having some acid issues... more related to alcohol consumption than brine quaffing. Had ta cut down on both for a bit. Also, got some extra oil at the bottom of the sardine tin? Bread, dude. Done. doctorfrog fucked around with this message at 20:53 on Jan 17, 2016 |
|
#
¿
Jan 17, 2016 20:50
|
|
|
pr0k posted:Here's a little tribute to the moms in this here dadchat thread. Moms are great, so are sardines, coincidence I think not, both are a boon to dadkind and unto themselves.
|
|
#
¿
Jan 19, 2016 21:49
|
|
|
cram me sideways posted:this soybean oil poo poo is bullshit. better than water, tho! Soybean oil or water are sure signs you're dealing with an inferior product. May as well get it packed in glucose syrup. Soybean oil??? Is this some crappy readymade salad dressing you're going after here? Gross.
|
|
#
¿
Jan 20, 2016 02:32
|
|
|
Number 1 Sexy Dad posted:The Anti-Food Porn thread has been talking about fish gat dang man
|
|
#
¿
Jan 21, 2016 02:22
|
|
|
Number 1 Sexy Dad posted:What are they? Hella decent. Toss 'em into some miso soup.
|
|
#
¿
Jan 23, 2016 09:31
|
|
|
Sizone posted:soak the fuckers in vinegar for a few hours first oh god yes
|
|
#
¿
Jan 24, 2016 10:21
|
|
|
ChrisHansen posted:Gonna need to know what temp you cooked them fish eggs. Once when drunk, and another time when hung over. Got the job done.
|
|
#
¿
Jan 26, 2016 22:41
|
|
|
I dunno what getting a special fork for intact sardine removal is going to say about me as a person, but I'm starting to not care.
|
|
#
¿
Jan 27, 2016 22:35
|
|
|
Sheep-Goats posted:Some loving kid asked me "Do you know how to whip?" today and I looked at him and thought "Are you old enough for me to unleash a foul torrent of sexual perfidity upon like oval office reeking vomit?" and came to the conclusion that he was not. Keep calm and just carry a few tins of anchovies in your pants, hand 'em out like smarties.
|
|
#
¿
Jan 28, 2016 22:36
|
|
|
Sheep-Goats posted:I teach you how to cook fish and this is how you repay me You put some kind of cool kid tweet or blog post in the middle of the tinned fish thread.
|
|
#
¿
Jan 29, 2016 01:47
|
|
|
Cracked open my first tin of Nuri and didn't really care for it. Not a lot of flavor in the fish, kinda mushy, the skin was a bit mottled. Maybe it was old. This was the olive oil tin, and I have a tomato sauce one I'll try next. Hope it's a fluke, these are fairly cheap at the Ranch 99.
|
|
#
¿
Feb 3, 2016 01:09
|
|
|
Male Tears posted:I got my King Oscar grand prize today! It's even more wonderful than I imagined. (All I got was a coupon.)
|
|
#
¿
Feb 7, 2016 06:26
|
|
|
PinkoBastard posted:If I had those vintage 'dines I'd absolutely eat them straight from the tin. Also Sheep-Goats is right: it would be cool if you could do a side by side with some standard KOs. Another vote for this approach. Get a decent beer to drink afterwards (not during or before) as well, you deserve it.
|
|
#
¿
Feb 8, 2016 07:28
|
|
|
The hell's the problem with having a vagina. Wave your dick around in some other thread. Eat the bones anyhow.
|
|
#
¿
Feb 18, 2016 00:24
|
|
|
|
| # ¿ Apr 25, 2024 08:54 |
|
|
My pickle knowledge is pretty limited to just going with refrigerated Claussens. Shelf-stable pickles seem to be universally disappointing.
|
|
#
¿
Feb 18, 2016 20:47
|
|