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This thread convinced me to try sardines out and now i have a new favorite snack. HAd some from trader joes on some white toast with homemade hotsauce.
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May 11, 2014 22:38
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Haverchuck posted:I think youre really not supposed to eat anything but sardines and squid, from a sustainability standpoint oysters are also very sustainable
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May 11, 2014 22:42
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FaradayCage posted:King Oscars will do you fine. They are small, so you won't notice any bones.   That pile of spines is only small if I compare it to, say, a pile of human spines.
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May 11, 2014 23:27
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Haverchuck posted:I think youre really not supposed to eat anything but sardines and squid, from a sustainability standpoint works for me, sardine supremacy
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May 11, 2014 23:33
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Maw posted:Can I get these wondrous KO dines in the UK? I haven't seen any in the shops whenever I'm looking out for canned fish products. The King Oscar site doesn't list any UK retail shops. I can't even find them on amazon.co.uk. 
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May 11, 2014 23:38
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Atoramos posted:
What the gently caress. Did you buy a mattress-sized can of King Oscars whole dolphins in olive oil?
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May 12, 2014 00:27
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Bad Sneakers posted:Ok this is what my local wegmans' theoretically has on the shelf. Pls recommend - I've actually never had Bumble Bee, but I'm not holding my breath. The Med-style KO's ain't bad - I'd get a can to compare to the regular ones in olive oil and see which floats your boat better. Get a can of King Oscars in tomato sauce and compare with Brunswick or something to see if it's worth it.
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May 12, 2014 00:31
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I actually enjoyed my bumblebee in mustard 'dines on some toasted french bread. Like they're not mind-blowing or whatever, but I liked them well enough.
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May 12, 2014 00:33
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DiggityDoink posted:sadly eel is bad to eat sustainability wise. it's super delicious so i dont avoid it all together but it's a once or twice a year thing for me I saw a pretty good recipe for mock eel that used catfish. I'll try and find it, it was baller. Edit: Here we go: http://fridgg.com/blog/sushi-and-a-sustainable-replacement-for-unagi-394.html It was very good. Hobohemian fucked around with this message at 00:36 on May 12, 2014 |
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May 12, 2014 00:33
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can we talk of anchovies here, because after 30 years of life i recently tried them and they're god damned delicious.
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May 12, 2014 00:42
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draconic posted:can we talk of anchovies here, because after 30 years of life i recently tried them and they're god damned delicious. If you are not putting anchovies on a Caesar salad you are out of you're goddamn mind.
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May 12, 2014 00:45
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draconic posted:can we talk of anchovies here, because after 30 years of life i recently tried them and they're god damned delicious. We absolutely "can." -- a dad joke
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May 12, 2014 00:46
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Can it be repeated? This is the best GBS thread in years.
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May 12, 2014 00:51
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doctorfrog posted:We absolutely "can." -- a dad joke Oh, yes, con-"tin"-ue FaradayCage posted:
brunswick is garbage IMO, better off with random 1$ can Philippine brand or... well, anything other than chicken of the sea. Sizone fucked around with this message at 01:19 on May 12, 2014 |
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May 12, 2014 01:16
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Sizone posted:Oh, yes, con-"tin"-ue Hey don't hate the Philippines, 555 is legit as gently caress.
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May 12, 2014 01:22
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Big Beef City posted:My Polish grandfather used crushed saltines instead of breadcrumbs exclusively, in any recipe that called for them. Frying things in olive oil is working out pretty well for me over the last twenty years I've been doing it but thanks anyway. I mean I wouldn't make a stir-fry with extra virgin but there are plenty of scenarios where more refined oil works fine - check out olive producers' websites, they all agree that you shouldn't be afraid of using it to fry if you can avoid burning it with dumbness.
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May 12, 2014 01:22
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Currently eating the last of the pack of Wild Planet 'dines that I got at Costco. Don't like 'em as much as King Oscars since they're a bit dry, but drat are they tasty with mustard or hot sauce.
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May 12, 2014 01:26
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I'm out of KO Tiny Tots again.  They went up 50 cents in price recently.
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May 12, 2014 01:28
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i am still eating sardines. i don't have any new recipes, i tried making a ragu using them with lemon juice, garlic, and parsley but it didn't turn out how i wanted. i will probably try them in tomato sauce soon
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May 12, 2014 01:30
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draconic posted:can we talk of anchovies here, because after 30 years of life i recently tried them and they're god damned delicious. white anchovies are great too when you want anchovies with acid instead of salt
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May 12, 2014 01:43
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Christmas Miracle posted:i am still eating sardines. i don't have any new recipes, i tried making a ragu using them with lemon juice, garlic, and parsley but it didn't turn out how i wanted. i will probably try them in tomato sauce soon Dude just go straight up bread garlic avocado and dines. You'll be hooked but you can't blame me.
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May 12, 2014 01:44
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Hobohemian posted:Dude just go straight up bread garlic avocado and dines. You'll be hooked but you can't blame me. i've done this before, it's good but i've been trying to incorporate them into something more substantial like a pasta dish or something.
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May 12, 2014 02:01
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Christmas Miracle posted:i've done this before, it's good but i've been trying to incorporate them into something more substantial like a pasta dish or something. I'm assuming the ragu you tried had tomatoes of some sort in there? Or am I being a culinary dunce? I imagine if you're trying to combine them with pasta, all the ingredients you listed are on the money - if you don't include tomato. Try throwing in some radishes and red pepper flakes to add some punch. Also make sure you're using high quality sardines for that kind of dish, because the flavors are all very subtle. King Oscars or above.
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May 12, 2014 02:08
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FaradayCage posted:I'm assuming the ragu you tried had tomatoes of some sort in there? Or am I being a culinary dunce? i did not include tomato. i used the term ragu to describe the texture, basically they were all mashed up and cooked with garlic, then i added parsley and lemon and tossed with pasta, then parmesan cheese over the top. i used a can of KO in olive oil. i think tomato is a good match for sardines and i like puttanesca sauce, so i'm gonna try a garlicky tomato sauce with sardines and hot pepper.
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May 12, 2014 02:13
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Christmas Miracle posted:i did not include tomato. i used the term ragu to describe the texture, basically they were all mashed up and cooked with garlic, then i added parsley and lemon and tossed with pasta, then parmesan cheese over the top. i used a can of KO in olive oil. i think tomato is a good match for sardines and i like puttanesca sauce, so i'm gonna try a garlicky tomato sauce with sardines and hot pepper. Be sure to include anchovies too then.
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May 12, 2014 02:14
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FaradayCage posted:Be sure to include anchovies too then. yeah, i'm not saying it will be puttanesca sauce, but it would definitely have similar characteristics to puttanesca sauce (tomato, garlic, hot pepper) in spite of the fact that i'm using sardines and not anchovies. chopped oil cured olives might be a nice addition for sardines actually
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May 12, 2014 02:43
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DiggityDoink posted:sadly eel is bad to eat sustainability wise. it's super delicious so i dont avoid it all together but it's a once or twice a year thing for me Haverchuck posted:I think youre really not supposed to eat anything but sardines and squid, from a sustainability standpoint Sorry to be a downer in the happy canned fish thread, but seriously don't eat eel, any kind of eel. There are plenty of fish species that can be fished sustainably, but eels are not among them. All major commercially fished species of eel are actually critically endangered and could go extinct withing our lifetime. The catches of European eel have dropped with 99% since the 1970s, and it's all from overfishing. The American and Asian eel stocks have dropped dramatically but are not yet critically endangered. Eels can't be farmed, and no one really knows how they reproduce. Eels leave fresh water to head into the deep ocean to breed right in the middle of the ocean far from land. There's been many unsuccessful attempts to get eels to spawn in captivity, but it's still a mystery what actually triggers spawning. All farm raised eel have been caught wild as young glass eels. These catches are way down too. Eat fish, but please avoid eel, sharks, and bluefin. Those are the ones that could really permanently go extinct on us.
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May 12, 2014 19:27
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Went to investigate the dine selection in Lidl today. They had a mediocre selection at best, this was the only brand they have:
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May 12, 2014 21:44
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Haha, last night at mother's day dinner my dad was talking about how the favorite meal his mom used to make was salmon croquettes (basically meat loaf with canned salmon) because a) that was the only meal she could actually cook well and b) in the 70s basically everything was canned or frozen.
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May 12, 2014 22:10
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I made those with smoked mackerel a few weeks back and they turned out awesome. I wonder if I should try canned mackerel, though. Despite having always liked sardines and kippers, I have this "eugh, canned fish" attitude toward stuff I'm used to buying fresh or smoked.
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May 12, 2014 22:18
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I put a can of the anchovy fillets in with a can of sardines, and some tomatoes, garlic, onion, mushrooms, salt, and pepper. It was probably the best meal I've cooked in a while. Thanks, thread, for indirectly causing this.
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May 12, 2014 22:33
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Just had some shower 'dines. Were pretty good.
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May 12, 2014 22:39
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Decrepus posted:Just had some shower 'dines. Were pretty good. You ate them in the shower? Did you have a shower beer, too?
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May 12, 2014 22:45
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axolotl farmer posted:Sorry to be a downer in the happy canned fish thread, but seriously don't eat eel, any kind of eel. hmm I stopped eating eel but every sushi place still has it have you tried asking sushi places not to serve it❓
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May 12, 2014 22:46
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fyodor posted:You ate them in the shower? Did you have a shower beer, too? Yeah and it was tough finding a spot to put my box of crackers.
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May 12, 2014 22:48
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I blame the movie "The Burbs" for the fact that I never gave sardines a chance until now. There was a scene where Tom Hanks and his neighbors go to stop by the creepy new people's house who just moved into neighborhood. The guests are offered sardines as a treat and everyone but Tom Hanks refuses. Carrie Fisher and Bruce Dern turned their noses up at the sardines. Tom Hanks eats the sardine on a pretzel but everyone acts like its horrible. So gently caress you Carrie Fisher, gently caress you Bruce Dern, and gently caress you Joe Dante. I didn't need another reason to consider Tom Hanks cool but there it is.
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May 13, 2014 05:40
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Myron Baloney posted:Frying things in olive oil is working out pretty well for me over the last twenty years I've been doing it but thanks anyway. I mean I wouldn't make a stir-fry with extra virgin but there are plenty of scenarios where more refined oil works fine - check out olive producers' websites, they all agree that you shouldn't be afraid of using it to fry if you can avoid burning it with dumbness. If I understood the Food Network correctly. IANAB (I Am Not Alton Brown).
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May 13, 2014 07:27
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ashgromnies posted:hmm I stopped eating eel but every sushi place still has it People will still ask for it, and restaurants will serve anything there is demand for. I just want people to know that it's not too late to save the eels, but they have got to stop eating them for a while dammit.
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May 13, 2014 07:47
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Rollersnake posted:I made those with smoked mackerel a few weeks back and they turned out awesome. Canned mackerel in tomato sauce is the most sold canned fish here in Scandinavia. It's pretty drat delicious! Rye bread, mackerel and some hot sauce.
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May 13, 2014 07:49
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Big Beef City posted:My Polish grandfather used crushed saltines instead of breadcrumbs exclusively, in any recipe that called for them. I've been using crushed Zweibeck crackers for my breading, and I live in a place that sells real cheap pigs fat for fryin. Here's a recipe that I think am making my Tuesday/Thursday breakfast. Fisherman's eggs. Ingredients: 1 125 gram can sardines in oil 3-5 eggs depending on how much lumber you're going to chop 2 tsps fresh parsley a bit of white onion, like 1/4 of a big one, chopped 2 cloves garlic, mince Method: Preheat oven to 375 Fahrenheit while you're gathering your poo poo together Dump the sardines into an oven safe bowl, dump the parsley, onion and garlic on top of it. Mash it up real nice like, so it's well mixed and then mash it down flat. Stick it in the oven for 5 minutes or so. Pull it out, crack the eggs into the bowl on top of the goo. Put it back into the oven for 10-15 minutes. Consume. Also put some pepper on it. bollig fucked around with this message at 21:49 on May 13, 2014 |
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May 13, 2014 21:46
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