bengy81 posted:

Smoked a bunch of trout today. Had some issues with temperature because of high winds, but they turned out great.


Has anybody tried the KO mackerel fillets, or know where to find them?

None of my local stores have any, interested in trying them. Any taste/texture comparisons?

Keith Atherton posted:

Eels are super tasty

Snowmankilla posted:

What happened to sheep goats?

Roki B posted:

loving weird.

For the first time in my life for no discernable reason I bought sardines in a can in oil and scarfed that poo poo down. Loved it.


Then I come to GBS of all places and what the poo poo is a thread about loving sardines doing here.


Also we're all Oregoons too apparently. Jesus loving christ they put something in the goddamn water and its turning the us and sardines all gay.


Come join the Oregoons thread https://forums.somethingawful.com/showthread.php?threadid=3032517

A Pack of Kobolds posted:

Please tell us about dine offerings in Australia. Is King Oscar available?

Big Bad Voodoo Lou posted:

So ASIDE from the universally-appreciated King Oscars, what other brands do you all consider your favorites, and/or "the best"?

Big Bad Voodoo Lou posted:

Just came back from a trip to the International Food Club (more of a warehouse than a club), where I picked up these sprats and 'dines. I hope these are the Riga sprats that everyone has spoken so highly of. The Jadran 'dines are from Spain, so I figured they would be worth a try too.

Fo3 posted:

I wanna make that. When looking up sardine recipes the greatest results were from Sicily, Portugal and the Philippines. You'd think there would be some recipes from the baltic sea area, but they just eat them on bread or with potato. You'd think there would be more recipes from the med too...

Roki B posted:

Man ask for more than perfect fish on bread is greedy man. Shame.

Fo3 posted:

Do you really follow the recipe and use that much stock, as well as fresh spinach and serve with a bowl of rice?
Also I'm tempted to use less stock if serving with rice as I don't see the point of a lot of soup/stock when the rice can't absorb it well. Maybe I would use that much stock only if serving with bread. It's just my instincts, but tell me if you follow that recipe verbatim and it's good.

BaconCopter posted:

I'm fixing to cook up something mighty dineful and eggy. Not exactly sure how I'm going to tackle this, but I will definitely inform the thread, DO NOT WORRY.

I'd be down for some input as well.

BaconCopter posted:

Ok, let me add that it should be savory and palatable.

naem posted:

How do you know which parts to eat

Have Blue posted:

Long live spratchat! Gonna have some of these bad boys for a late night snack.

naem posted:

numberoneposter posted:

Rough Lobster posted:

brb booking tickets to Sardinia. I don't know anything about it but with a name like that it must be amazing.

Follow on trip to Lesbos planned.

Look Sir Droids posted:

Recipe?

Smythe posted:

how is it that the mediteranian style or however u spell that bull poo poo is the cheapest, but seems to be the most extravagant? what is the catch here with these dines? are the spices covering up some kind of dark secret?