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Myron Baloney posted:I get how the smell of fish sauce might throw someone at first if they knew nothing about it or had had a bad anchovy experience, but oyster sauce just smells and tastes like salty savory soyish ketchup. A negative reaction to it seems to be 100% based on the name which strikes me as weird. I read a PJ O’Rourke book from the late 80s that had a chapter about his trip to Vietnam before I went 20 years ago. He said “Nuoc Mam is an acquired taste. A taste you’d better acquire quickly if you don’t want to vomit” Which made me scared of it until I got there and yeah it doesn’t smell good on its own but now I put it in just about any savory sauce I make
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Nov 3, 2019 03:02
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Asked for KOs and got a tin of Matiz in olive oil  and three Crown Prince in water 
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Dec 28, 2019 03:33
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Hell yeah, especially if those are black pepper triscuits Should be a lovely domestic canned beer instead of an ipa but otherwise solid dine-ing
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Dec 28, 2019 04:13
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Cod liver sounds gross plus it’s a filter organ but I’d try it if I came across it
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Jan 19, 2020 03:46
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LongDarkNight posted:It's filtering plankton, not scotch and heroin. That’s baleen
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Jan 19, 2020 04:03
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PsychedelicWarlord posted:KO boneless/skinless (on sale) on top of dill triscuits for dinner. this is life at its finest folks Would have been even better with skin and bones
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Feb 27, 2020 06:30
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Mr. Nice! posted:500 degree and it works pretty well imo Tried the 500 degree thing but you have to watch it really carefully or you’ll end up with sadness
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Mar 5, 2020 08:46
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Yooper posted:TinCanFish has decent prices but it's not Beach Cliff cheap. Prices are more inline with KO or Polar. You can get a 10 pack variety pack of dines for $30. Don't eat the eels if you care about sustainability of their population
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Mar 7, 2020 04:47
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Corner store ran out of sardines and probably won’t have them in a while. I’ve had this box in my pantry for a year that I won in a KO contest  I ate half a can on Triscuits with hot sauce. I feel like it was like having a glass of $100 a bottle wine that I wouldn’t have been able to tell from a $20 bottle but they are really good Will post a picture when I go for the next tin and open it
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May 29, 2020 08:48
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Android Apocalypse posted:Not to knock your 'dine eating style, but did you try some of them plain without any accoutrements? If so, what did you think of them? I had one straight from the can. If someone gave me a small regular KO (skin and tail) I wouldn’t know the difference. Ive become used to less fishy sardines so I’m usually eating Seasons or Crown Prince
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May 31, 2020 05:13
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Corner store is out of sardines and they had a single can of these and nothing else that would qualify as healthy fish so they’re mine now
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Jun 2, 2020 08:39
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Keith Atherton posted:Corner store is out of sardines and they had a single can of these and nothing else that would qualify as healthy fish so they’re mine now Review: Nice and flavorful without being overly fishy. Skins are a bonus. At $4.50 I probably won’t buy them often
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Jun 6, 2020 06:28
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Peanut Butler posted:spotted at local asian supermarket Man I want to go to Portugal and/or Spain and Morocco to eat all the seafood some day
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Jun 8, 2020 03:48
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isaboo posted:I hope these forums don't die I learn about this from the goddamned sardine thread
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Jun 24, 2020 08:22
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I’ve brought two people who thought they hated sardines into the fold by having them try Seasons skinless and boneless on a triscuit with hot sauce and guacamole. You don’t have to eat the skins and fins to eat healthy tasty fish
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Jun 28, 2020 05:13
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Captain Splendid posted:What's the consensus here on canned mackerel fillets? I’ve had Bela and Trader Joe’s mackerel and both were great. I really like them.
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Jul 13, 2020 02:39
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Triscuits have a new cheddar flavor. I do not recommend with fish
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Jul 13, 2020 02:56
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Corner store just got sardines back in stock for the first time in three months after almost going out of business
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Jul 21, 2020 04:34
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Mozi posted:just got my 1 year celebration pack from tincanfish Beautiful artwork on those tins
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Aug 2, 2020 05:00
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Dip Viscous posted:Porthos Guy looks like avatar material. Those tins designs would make good t-shirts
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Aug 3, 2020 02:41
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The Voice of Labor posted:you keep your sardines in the freezer? That’s where the empty tins go until garbage/recycling day
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Aug 9, 2020 03:05
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There are no bad sardines. There are tinned fish companies that disrespect the sardine in what they sell
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Aug 9, 2020 05:05
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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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Opening a tin of sardines is the same as opening a can of tuna for the potential of upsetting someone with the smell
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Sep 6, 2020 07:52
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Guildenstern Mother posted:Won myself some KO swag, I know a few people here have done the same in the past, how long does it generally take to arrive? I won first place in a haiku contest and after they told me I won it showed up like a week later 
Cat Hassler fucked around with this message at 03:13 on Oct 31, 2020 |
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Oct 31, 2020 03:10
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poverty goat posted:post the winning haiku It was something like: Sardines with a fork Over the sink In my underwear
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Oct 31, 2020 10:16
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Prof. Crocodile posted:I actually prefer belas to ko. But then again I’m also the kind of weirdo that puts beans in chili, so take that with a grain of salt.  and Bela and Matiz are the best that i can reliably find in stores near me. I like KOs but they’re like $3.50 a can at my local QFC and I try not to give Amazon any more money than I have to
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Nov 18, 2020 03:09
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Anything from Portugal or Morocco
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Nov 20, 2020 08:35
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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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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: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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Previa_fun posted:What up 'dine thread I’ve never been disappointed with what’s inside a sardine tin with great artwork Or one from Morocco or Portugal
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Mar 7, 2021 04:23
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Corner store is out of sardines. Seem to have replaced them with these weird things  ‘Dine sized tins of tuna with stuff like beans, onions, red peppers, “leafy greens” I guess dump it on rice? Strangely curious to try one out even though I try not to eat canned tuna
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Apr 9, 2021 01:37
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Triscuits are my go to but thin sliced toasted baguette rounds too Had boneless skinless Seasons in olive oil the other day and the best I can say is they’re fine but mushy Maybe better as an ingredient rather than on a cracker
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Apr 27, 2021 02:36
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Have one tin left of these that I won a few years ago I never think to check their FB page
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May 6, 2021 00:40
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Greatbacon posted:A hot sauce mixed w/ the PB could provide a nice complementary way to get that acid in. Yeah that sounds good I tried dines on cheddar cheese triscuits and that’s not a good flavor combination
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May 6, 2021 02:11
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Bullfrog posted:learning to pickle fish is a goal of mine. just pickling in general actually. but much like home brewing, it scares me. Pickling is easy. Canning adds work because of the need for sterilization but even canning is much harder to screw up than brewing
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May 9, 2021 01:30
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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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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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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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