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Got a stack of King Oscars in olive oil on sale at the local Giant. It was just 50 cents off the packs, but I couldn't resist... What's the ideal hot sauce to put on them? I've been using cholula but I'd like something with a little more bite to it.
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Nov 19, 2014 17:30
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Don't laugh, but recently I've been eating mine sauced with Korean kimchee base from the Asian supermarket. This stuff: With the kochujang in it, it has a decent heat and it makes a nice change from sriracha.
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Nov 19, 2014 18:20
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All dines, all the time. Personally my favorite of the brands I've had. Is serious about being boneless/skinless and great to mash up and throw on rice with hotsauce and such. Every time I have dines in flavored sauce it pales in comparison (except for King Oscar, but man there's a lot of spines to deal with).
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Nov 19, 2014 18:47
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FaradayCage posted:I need to broaden my cacciatore experience. Where is this earlier you speak of? http://forums.somethingawful.com/showthread.php?threadid=3618400&userid=0&perpage=40&pagenumber=48#post436961869 I used this recipe with a few minor changes: http://youtu.be/rYy79y1IIPg Must use thighs. The guy recommended a Borolo wine but I found an inexpensive Sangiovese works alright, same would probably be true for Chianti and Montepulciano. I also served it with some spaghetti on the side. I also found out that my grocery store carries the olive oil and Mediterranean King Oscars. Gonna have to look for those spicy ones though, since I do like the smoked canned oysters packed in olive oil with a chile so I'm thinking that will cross over? Also  to the guy that mentioned smoked canned herring fillets.
Zeno-25 fucked around with this message at 19:31 on Nov 19, 2014 |
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Nov 19, 2014 18:55
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Zeno-25 posted:http://forums.somethingawful.com/showthread.php?threadid=3618400&userid=0&perpage=40&pagenumber=48#post436961869 Thanks. This recipe is now in my queue.
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Nov 19, 2014 20:13
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Not a Children posted:What's the ideal hot sauce to put on them? I've been using cholula but I'd like something with a little more bite to it. I don't like cholula because the 'dine flavor seems to overpower it and I can't taste anything. I personally prefer chipotle tabasco. Decent bite and really smokey I need this
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Nov 20, 2014 21:18
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Somebody fucked around with this message at 14:16 on Nov 21, 2014 |
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Nov 20, 2014 21:21
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I love Markov chain generated texts. Especially if they're using biochemistry papers.
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Nov 20, 2014 22:50
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Nov 20, 2014 23:19
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hola woon socket
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Nov 21, 2014 00:22
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Sardines are best when you can absolutely taste and feel the spine.
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Nov 21, 2014 00:32
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GATOS Y VATOS posted:Sardines are best when you can absolutely taste and feel the spine. 100% agreed on the bones, not keen at all on the fins
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Nov 21, 2014 00:46
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bonestructure posted:100% agreed on the bones, not keen at all on the fins Yeah, I find some of the cheaper brands have noticeable bits of scale and fin, which isn't really great. The bones add some nice crunch though.
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Nov 21, 2014 01:01
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What has to happen for the 'Dine Crew to become a reality? I want to help.
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Nov 21, 2014 05:56
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Dr. Faustus posted:What has to happen for the 'Dine Crew to become a reality? I want to help. Someone brought up the idea of a gang tag for sardine posters a long time ago in this thread and a mod said no.
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Nov 21, 2014 06:09
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My old boss used to eat four cans of these things with a pound of bacon he microwaved, every day. Kinda ruined it for me.
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Nov 21, 2014 06:53
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Not a Children posted:Got a stack of King Oscars in olive oil on sale at the local Giant. It was just 50 cents off the packs, but I couldn't resist... http://en.wikipedia.org/wiki/Sriracha_sauce Edit: Not really a fan of the boneless/skinless; makes it seem kinda bland.
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Nov 21, 2014 15:25
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Sarge83 posted:My old boss used to eat four cans of these things with a pound of bacon he microwaved, every day. Kinda ruined it for me. 
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Nov 21, 2014 15:38
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Keto for the keto god.
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Nov 21, 2014 15:57
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Keith Atherton posted:Someone brought up the idea of a gang tag for sardine posters a long time ago in this thread and a mod said no. Clearly we need to get a mod to come here and start eating dines. Then he'd see the light. 
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Nov 21, 2014 16:26
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Take it for what it's worth, but I just had my yearly physical and since I've been on the 'dines regular, my good cholesterol has shot up more than ten points (HDL 62.)
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Nov 21, 2014 19:41
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i love cat food
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Nov 21, 2014 19:52
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sardines are fine but stop wanting a gang tag and stop saying 'dines'. some o fyou guys are just like the fags that ruined bacon and sriracha
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Nov 21, 2014 20:02
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sriracha isn't even all that good. It's good on like, pho, and stuff, but people abuse the poo poo out of it and it tramples everything. Also most storebought bacon is poo poo. Gitchu some home cured home smoked slab bacon and it will change your life.
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Nov 21, 2014 20:08
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Haverchuck posted:sardines are fine but stop wanting a gang tag and stop saying 'dines'. some o fyou guys are just like the fags that ruined bacon and sriracha I wanted to argue with this, but I can't. I'm still waiting for the backspace and shift keys to regain their lost popularity, though.
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Nov 21, 2014 20:30
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Has this been posted yet? http://thingsmybellylikes.com/2013/03/25/fishermans-eggs/
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Nov 21, 2014 20:30
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No, but I know what I'm having for breakfast tomorrow
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Nov 21, 2014 20:34
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doctorfrog posted:I wanted to argue with this, but I can't. I'm still waiting for the backspace and shift keys to regain their lost popularity, though. I like the spirit of the thread, I just dont want there to be 4 pages of sardine related t-shirts on thinkgeek.com
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Nov 21, 2014 20:43
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I started reading this thread months ago because it screamed ridiculousness. I have since vowed to eat a tin a day to boost my health. Thank you sardine thread for showing me a better way.
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Nov 21, 2014 21:50
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That's a lot of spines.
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Nov 21, 2014 22:03
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lets talk about pickled herring for a bit
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Nov 22, 2014 00:02
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numberoneposter posted:lets talk about pickled herring for a bit I tried it for the first time when I was at CERN last month. The first bite was awful. It gave me flashbacks to smelling dead, decomposing carp on the shores of Lake Michigan. The rest wasn't much better, but I ate the whole thing regardless. I got it again another day. I was prepared for the awfulness, so it didn't hit me as hard. I started to appreciate the other flavors that were going on. By the third time I had it, I decided I liked it. I've been wanting to make rollmops ever since, but I can't find any fresh herring to work with. I guess now's a good time to mention that CERN carries sardines in their vending machines:  I didn't get a chance to try 'em before leaving 
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Nov 22, 2014 00:34
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I like to take toasted rye bread, load that sucker up with mayo, a couple of pickled herring fillets, top with onion, dill, and fresh cracked black pepper, open face style also fish gotta swim so made sure you are drinking ice cold aquavit
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Nov 22, 2014 00:45
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Haverchuck posted:sardines are fine but stop wanting a gang tag and stop saying 'dines'. some o fyou guys are just like the fags that ruined bacon and sriracha You 'dine the way you want, we'll 'dine the way we want. loving meme policeman, gently caress off. Stocked up on KO's in OO and I'm gonna try some new preparations this weekend. I still have plenty of 'tines, tho, and I don't care who knows it. I've got plenty of rice-wine vinegar but I also have a fresh new bottle of Gator Sauce. Also, I'm sad about the rejection of the gang tag. I've never wanted one until now.
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Nov 22, 2014 01:14
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Haverchuck posted:sardines are fine but stop wanting a gang tag and stop saying 'dines'. some o fyou guys are just like the fags that ruined bacon and sriracha this sardines are fine by themselves. we don't need a symbol to rally behind. sardines speak for themselves.
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Nov 22, 2014 02:18
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I am a manbaby retard, what is the best way to prevent flinging microscopic dine particles all over the counter when I daintily pull off the last lip of the tin?
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Nov 22, 2014 02:35
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Decrepus posted:I am a manbaby retard, what is the best way to prevent flinging microscopic dine particles all over the counter when I daintily pull off the last lip of the tin? don't? i just pull it off as far as is necessary to get all the dines out.
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Nov 22, 2014 02:39
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Decrepus posted:I am a manbaby retard, what is the best way to prevent flinging microscopic dine particles all over the counter when I daintily pull off the last lip of the tin? Lean over the sink and then drain the olive oil right there. Then when your dines are laid on the toast with cream cheese and horseradish, lean over the sink again and take big messy bites and eat their yummy fins and spines and think about your dead dad and fishing
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Nov 22, 2014 02:57
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Haverchuck posted:I like the spirit of the thread, I just dont want there to be 4 pages of sardine related t-shirts on thinkgeek.com Well, there's a zazzle page for everything, but: http://www.zazzle.com/sardines+gifts edit: I can't get myself to drain oil into the sink, generally. Jacques Pepin taught me to sprinkle it on other stuff I'm eating, feels more like I'm using every part of the animal or something. doctorfrog fucked around with this message at 04:11 on Nov 22, 2014 |
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Nov 22, 2014 04:04
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Nov 22, 2014 04:07
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