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Speaking of "mediterranean style", if you get your hands on some muffalata it's killer with some cream cheese and 'dines. By far my favorite way to eat'm. So god drat delicious.
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Oct 21, 2014 01:13
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| # ? Jun 8, 2024 00:24 |
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Tinned Sardines are pretty good, but tinned Mackerel is even better. The reverse is true for fresh and I have no idea why. Edit: Has anyone talked about rollmops yet? becaused pickled herrings are my guilty dadfood favourite. 
Spuckuk fucked around with this message at 15:06 on Oct 21, 2014 |
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Oct 21, 2014 15:03
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Spuckuk posted:Tinned Sardines are pretty good, but tinned Mackerel is even better. I don't like the look of whatever is inside those fish roll-ups. The fish looks good though.
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Oct 22, 2014 02:18
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Keith Atherton posted:I don't like the look of whatever is inside those fish roll-ups. The fish looks good though. That would be called "A pickle". I know. Crazy. It's a pickle inside of pickled fish.
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Oct 22, 2014 02:23
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I need to get some pickled herring
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Oct 22, 2014 06:44
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Fresh grilled sardines with local wine at the market on Sao Miguel in the Azores are culinary perfection. I got wasted on the wine, and couldn't stop ordering more sardines.
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Oct 22, 2014 08:15
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"Fish rollups". Haha. They should totally market something like that towards kids.TheImmigrant posted:Fresh grilled sardines with local wine at the market on Sao Miguel in the Azores are culinary perfection. I got wasted on the wine, and couldn't stop ordering more sardines. 
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Oct 22, 2014 12:01
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cool thread. I grew up eating this filipino brand  kind of an atypical can for sardines I suppose but it's what I'm used to. Super tasty large fishies in spicy tomato sauce. Excited to try others, will have to check out these King Oscars that come so highly recommended.
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Oct 22, 2014 20:34
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Spuckuk posted:Tinned Sardines are pretty good, but tinned Mackerel is even better. Rollmops with pickled garlic inside are the best thing ever. No one will want to talk to you for days
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Oct 22, 2014 22:58
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i have some king oscars in olive oil and i have some triscuit. do i need anything else? i'll eat my first sardine for the thread at 10pm eastern
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Oct 22, 2014 23:02
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Business Gorillas posted:i have some king oscars in olive oil and i have some triscuit. do i need anything else? i'll eat my first sardine for the thread at 10pm eastern Lemon/lime juice or/and hot sauce -or- my personal fav, cream cheese and horseradish
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Oct 23, 2014 01:09
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naem posted:my personal fav, cream cheese and horseradish just recently discovered this, i second that emotion
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Oct 23, 2014 01:10
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Sriracha sauce is pretty good as well.
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Oct 23, 2014 09:24
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Casu Marzu posted:Rollmops with pickled garlic inside are the best thing ever. No one will want to talk to you for days I have a new mission in life, to eat these.
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Oct 23, 2014 12:30
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naem posted:Lemon/lime juice or/and hot sauce -or- my personal fav, cream cheese and horseradish I need to try horseradish. Finely minced fresh garlic is great because of the bite so this sounds even better. And make your own if you can. You need a food processor and a strong fan+open window to deal with dispersing the fumes. Seriously, I've been tear gassed (south of France of all places) and the effects of horseradish fumes are similar.
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Oct 24, 2014 03:00
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Thanks for renewing my interest in sardines, thread.  King Oscar sardines with salsa escabeche on toast. 
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Oct 24, 2014 20:40
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This. This is how you go up from Dadville to Dad Nirvana.
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Oct 25, 2014 00:29
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Why do I I feeling compelled to mow the lawn suddenly?
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Oct 25, 2014 01:32
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Bonzo posted:Why do I I feeling compelled to mow the lawn suddenly? You think you have it bad. I live in an apartment where all the Dad work is done by maintenance/lanscaping people. I have to resort to hitting my girlfriend and giving her bad sex and telling her no one else would love her as well as I do. It's more exhausting than mowing or edging/trimming or running the leaf-blowers!
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Oct 25, 2014 02:15
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GrAviTy84 posted:Thanks for renewing my interest in sardines, thread. 
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Oct 25, 2014 02:28
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 wheeeeeeeeeeeee buy all the 'dines Passed by 99 Ranch on the way home from a gig tonight, picked up some cans that looked interesting. The bottom two are shoyu (soy sauce) and miso flavored japanese sardines. Should be fun.
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Oct 25, 2014 06:37
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I'm going to a couple of Vietnamese grocery stores that I've never been to before next week. Can anyone recommend any particular varieties of sardines or other canned fish that might be sold there?
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Oct 28, 2014 23:23
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Made this thing for dinner last night from Mark Bittman's recipe: recipe: https://www.youtube.com/watch?v=sR5a-N9bPZw 1-800-DOG-LAW posted:I'm going to a couple of Vietnamese grocery stores that I've never been to before next week. Can anyone recommend any particular varieties of sardines or other canned fish that might be sold there? I like ligo brand. the ones in tomato sauce with chile. Great on a crusty baguette with pickled carrots and daikon, mayonnaise, sliced jalapenos, and cilantro (banh mi). http://www.seriouseats.com/recipes/2013/02/canned-sardine-banh-mi-recipe.html edit: tables GrAviTy84 fucked around with this message at 00:17 on Oct 29, 2014 |
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Oct 29, 2014 00:14
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Brunswick sardines in olice oil are vile. Threw out the can after a few bites. On the plus side the Triscuts with dill nad sea salt are good and would make a great backstop for quality 'dines.
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Oct 29, 2014 16:41
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Once you've had King Oscar's there's no going back. BTW, I was at Stop & Shop a few days back and they had a can of escargot by the 'dines. I didn't pick it up at the time because it was like $15 but the decision has been haunting me. Do snails survive the canning process as well as 'dines? Or did I make the right choice after all?
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Oct 29, 2014 17:12
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Almost all seafood responds well to canning. It's not so much the canning process as it is the source material that affects how good the final product is. For instance, there's a huge obsession with canned seafood in Spain. And they are serious https://www.youtube.com/watch?v=W-ZusZJloHg 156 euro can of seafood anyone?
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Oct 29, 2014 18:24
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Used anchovies for the first time to make a red sauce for some cheap clams and linguine. I used paste, since I like the idea of being able to use just a little at a time. -Melt half stick of unsalted butter in large heavy pot on med/low -add 2-3 oz of tomato paste, like half of one of those little cans -add 1 oz of anchovy paste The tomato and anchovy pastes will slowly melt into the butter and caramelize together after a few minutes on med/low. This adds a ton of flavor. Once the tomato, anchovy paste, and butter start to turn just a bit darker color, time for the next step. -add 10+ cloves of garlic to the pot and cook for a few minutes (holy poo poo this part smells amazing) -add juice from two small cans of baby clams -good dash of red pepper flakes -let simmer and reduce for 10-20 minutes on medium, adding baby clams and a bunch of olive oil for the last few minutes. The canned clams are already cooked and just need to be warmed up, too much time in the pot will make them rubbery -add zest and juice of one lemon at the same time as the baby clams Serve with grated parmesan and chopped parsley. You can use that caramelized anchovy/tomato paste as the first step in building any other sort of tomato sauce as well, although for non-seafood stuff I'd use about half as much paste. edit: forgot about the lemon zest and juice of a whole lemon added in at the end with the baby clams. Really important! Zeno-25 fucked around with this message at 00:23 on Oct 30, 2014 |
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Oct 29, 2014 18:40
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LongDarkNight posted:Brunswick sardines in olice oil are vile. Threw out the can after a few bites.
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Oct 29, 2014 18:42
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Zeno-25 posted:Used anchovies for the first time to make a red sauce for some cheap clams and linguine. I used paste, since I like the idea of being able to use just a little at a time. Sounds good
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Oct 29, 2014 19:05
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Lawman 0 posted:Sounds good Amazingly good for how easy/quick/cheap it is. Gonna have to add it to the regular lineup. Has anyone seen Garden Herb Triscuits lately? I think they discontinued my favorite flavor to have with herring. Nabisco  Smoked herring fillets are also really drat good.
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Oct 29, 2014 19:16
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Unbelievably Fat Man posted:Once you've had King Oscar's there's no going back.
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Oct 29, 2014 19:36
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I thought the Brunswick's in mustard were alright, but they're also the only mustard 'dines I can find.  For something truly terrible, try Perla Pacifica. They come in a big (15 oz) can in tomato sauce and chili. I was hoping the chili would add some flavor or spice or something because tomato sauce is easily the worst sardine packing liquid. Alas, no such luck. The 'dines were huge, fell apart very easily, and were overly fishy. The sauce was thin and tasteless. Even after mixing them in with pasta and a proper sauce the fillets were too big to incorporate well - it was a lot of pasta, pasta, pasta, SARDINE, pasta, pasta, instead of everything in each bite.
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Oct 29, 2014 20:32
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Zeno-25 posted:Amazingly good for how easy/quick/cheap it is. Gonna have to add it to the regular lineup. They were on sale at my grocery store along with the dill and olive oil.
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Oct 29, 2014 21:47
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5pm, beer and snacks time missing: pickled beets, optional smoked petite oysters Haven't been able to find my favorite brand of herring since moving to Colorado. The canned seafood and sausage selections at most places around here are also less than what I'm used to in Chicagoland. Lots of other cool stuff from the Middle East, SE Asia, and Ethiopia, though.
Zeno-25 fucked around with this message at 00:21 on Oct 30, 2014 |
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Oct 30, 2014 00:14
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Zeno-25 posted:Used anchovies for the first time to make a red sauce for some cheap clams and linguine. I used paste, since I like the idea of being able to use just a little at a time. oh hey, I just found Friday night dinner
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Oct 30, 2014 00:17
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Just edited the original post to use unsalted butter, since the clams + juice, anchovy and tomato pastes already have a fair bit of salt in them. Also, cook the linguine to 2 minutes premature al dente, then add the pasta to the pot with the sauce and let the pasta soak up some of the sauce after a good stir, so that everything finishes cooking together. Medium stove heat
Zeno-25 fucked around with this message at 00:29 on Oct 30, 2014 |
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Oct 30, 2014 00:27
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Zeno-25 posted:5pm, beer and snacks time Kinda surprised you found Lagunitas in Colorado. You should try some flying dog, it's not that great but the Ralph Steadman labels make it good.
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Oct 30, 2014 01:35
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I'm hooked on the Wild Planet sardines they sell at Costco. 10 bucks for 6 cans. I have a can of King Oscars that has just been sitting on the shelf since I discovered these babies a couple months ago.
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Oct 30, 2014 02:52
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ArbitraryC posted:I dunno I kind of like the cheap brands for their fishier taste, I find the expensive boneless skinless ones can practically be mistaken for buying canned chicken breast. Same here. My corner market carries smoked Seasons brand sardines in olive oil and they're really good but taste more of smoke than fish. More like really nice smoked canned tuna. There should be some fishiness - as long as you don't go too cheap less expensive sardines can be really flavorful while not tasting overly fishy.
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Oct 30, 2014 03:28
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| # ? Jun 8, 2024 00:24 |
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sardinequest has led me to trying these 55 cent Moroccan sardines from the discount supermarket. p decent sardos to be honest. good size, firm meaty texture, some bones but what do you expect for 55 cents. far superior to the crappy Brunswicks that cost twice as much.
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Oct 30, 2014 04:20
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