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Was I supposed to dump the whole can, oil and all, into the hot baking dish? Because god drat that poo poo was popping like a motherfucker E broke all 4 yolks, guddamn I suck at cooking 
the good fax machine fucked around with this message at 23:15 on Dec 30, 2015 |
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Dec 30, 2015 23:06
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| # ? May 15, 2024 20:48 |
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I bought Sambal Olek today for the first time. I haven't had it on sardines yet, but I was pleasantly surprised of how fresh it tasted. I like my sauces hot, but I was pleased with it's mildness. Had it on stir fry, but will have it on sardines soon. If you have not tried it, definitely pick up a jar.
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Dec 30, 2015 23:12
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marauderthirty posted:Was I supposed to dump the whole can, oil and all, into the hot baking dish? Because god drat that poo poo was popping like a motherfucker The pan might have been too hot. Usually I go easy on the oil putting it in EAT IT AND TRY AGAIN
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Dec 30, 2015 23:24
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the jalepeno KOs are pretty much the only sardines that I eat now. either on saltines with extra hot sauce of some kind, or as a sandwich on seeded rye bread with baby spinach, clausen pickle slices and stone ground mustard. sometimes I add swiss or even some Duke's mayo if I want to get creative
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Dec 30, 2015 23:25
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marauderthirty posted:Was I supposed to dump the whole can, oil and all, into the hot baking dish? Because god drat that poo poo was popping like a motherfucker I drain most of the oil out It should pop some, that's good sound any time you cook a meat
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Dec 30, 2015 23:28
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I should've said exploding rather than popping. A piece of fish shot into my eyeball when I opened it up to add the eggs. Overall the dish isn't bad, but I don't think I would make it for breakfast. Would probably have it again for lunch or dinner when I'm alone, though. And it is very filling, I haven't eaten all day and I'm slowing down after having eaten just over half of it. I also just found a good segment of spine (didn't even notice it with the crackers yesterday) and crunched it up between my front teeth and I actually really enjoy the texture
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Dec 30, 2015 23:41
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~~ Fisherman's Eggs ~~ ~~ a photo essay ~~ http://imgur.com/a/zAlJf  Yes, really, 500 degrees  YES REALLY 500 DEGREES  Do the prep. Saving the shallot so this is 3 green onions, 2 bushy parsely trees, 2 toes garlic, pepper, mixed up  Add the dines to the pile and some but not all oil from the can and stir it around a little. These dines were big so I chopped them in half on a bias.  Dump into dish. This dish was sitting in the oven when it preheated. It sizzles  Six minutes later they look like this  Put the eggs on top straight outta the shell. If you only have three eggs in your fridge like me then use three instead of four. Also it will put a stake in the heart of the bitchmade 375 crybabies forever if you use less eggs at the same temp and time and it works out okay but only more delicious than they could ever dream of.  Seven minutes for the eggs and they look like this. See how the dines are golden? That's why 500. Industry term is GBD  Let 'em sit there for five minutes and they are easy to take out of the bakedish and also a little more cooked  The plate. The average Sambal Oelek amount  OH NO AT 500 THE EGG WILL BE RUBBER AND BAD AN OVERCOOKED WAAA WAAAAAAAAAAAAA
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Dec 31, 2015 00:07
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Oh wait I forgot one image 
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Dec 31, 2015 00:12
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Looks good, thanks
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Dec 31, 2015 00:12
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Sheep-Goats posted:Words This was an awesome step by step! Definitely gonna try them out at 500, Thanks Sheep-Goats.
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Dec 31, 2015 00:14
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375 nerds in ruins
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Dec 31, 2015 00:21
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Sheep-Goats posted:~~ Fisherman's Eggs ~~ What's GBD stand for? Goddamned Bangin-rear end Dines?
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Dec 31, 2015 00:27
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Thump! posted:What's GBD stand for? Goddamned Bangin-rear end Dines? 
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Dec 31, 2015 00:31
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I forgot to mention that I bought the King O's this time and nabbed one off the top before I dumped them in the baking dish. Could just be that I'm a deen rookie, but I didn't think it tasted any better than the ones from Trader Joes. Usually, with trout at least, the smaller fishes taste better, but I probably couldn't tell the difference here unless I did a side-by-side taste test. For the price, I'll definitely be stocking up at Joes. The KOs cost more than twice as much. e also I wanna nibble dat spine in the 6th picture, I might like the bones more than I like the deen
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Dec 31, 2015 00:31
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marauderthirty posted:I forgot to mention that I bought the King O's this time and nabbed one off the top before I dumped them in the baking dish. Could just be that I'm a deen rookie, but I didn't think it tasted any better than the ones from Trader Joes. Usually, with trout at least, the smaller fishes taste better, but I probably couldn't tell the difference here unless I did a side-by-side taste test. For the price, I'll definitely be stocking up at Joes. The KOs cost more than twice as much. Flavor is subjective homie I like them KO a little more but for cooking I used something else to augment The main reason for listing sard brands in the OP is to keep people from buying Chicken of the Sea shitdines packed in water and going OH NO YOURE DUM THOSE ARE GROSS Also break your eggs on the flat surface not on the edge of the thing and then there's less chance you gently caress up the yolk raton fucked around with this message at 00:49 on Dec 31, 2015 |
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Dec 31, 2015 00:33
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I usually drain most of the oil out before I put them in the dish, but do what you like. I don't mind the oil, but sometimes prefer some fresh olive oil instead of the can oil. Less dadly, but delicious.
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Dec 31, 2015 02:17
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It kinda depends on how the dines are packed I just eyeball it so there's enough oil for the onion/garlic/parseley
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Dec 31, 2015 02:23
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Dec 31, 2015 02:30
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Didn't expect to be emasculated by a guy using Taylor Swift blingee gifs today. Oh well... I still say you overcooked your 'dines 
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Dec 31, 2015 04:40
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Try it holmes my nigga Maillaird got it on loooocckkkkkeeee
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Dec 31, 2015 05:06
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I want to believe. But any ways I wish I had taken a picture of the steaks I cooked the other night. I know they arnt the mighty deens but I had been dreaming about steaks so I thought it healthy to pick some up, like the only way to get a song stuck in your head unstuck is by listening to it. The steaks were like $15 each on sale so I really didn't want to gently caress them up. Cooked them on a huge rear end cast iron. More or less the Ducasse method of searing then basting in butter except I used a little more heat than what most directions say because I wanted that good crust and then I finished in the oven on a balmy 300 degrees. With sautee garlic mushrooms and steamed green beans I think I could die tomorrow and feel satisfied with life. Sorry to derail. 
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Dec 31, 2015 05:22
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look who stocked up, dad thread pretty stoked about the spanish style and the bar harbor
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Dec 31, 2015 05:25
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I don't remember Bar Harbor reviewed in the previous thread but now I'm intrigued. Gave KO Mediterranean a second chance tonight after a bad first impression and finished the rest of the tin. I think my mistake first time was too much garlic and hot sauce which I would do with low grade dines. Out of the tin on a cracker was delicious. Plus tails! Eat the bones heads and tails
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Dec 31, 2015 05:33
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eatin some oscar dines for dinner  
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Dec 31, 2015 06:03
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also where can i find dines that are like more like fresh and chewy and firm so i can feel like bear grylls crunching the bones
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Dec 31, 2015 06:09
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Has anyone tried the Clover Leaf 'dines in olive oil? The fish are from Poland, they're a good 'dine.
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Dec 31, 2015 06:12
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do they come in gluten-free? my son khayleb and I can't have gluten
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Dec 31, 2015 06:22
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Sheep-Goats posted:Ligo dine are decent food, a rare thing in Pilipino foods Sounds like someone hasn't had Jollibee fried chicken yet.
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Dec 31, 2015 07:55
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Sheep-Goats posted:Ligo dine are decent food, a rare thing in Pilipino foods I'm not completely familiar with the cuisine of the Philippines, but I love these things: 
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Dec 31, 2015 08:02
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exp0n posted:eatin some oscar dines for dinner Simplicity itself, you're talkin' my word-speak.
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Dec 31, 2015 09:04
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OP you should try arbroath smokies
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Dec 31, 2015 09:20
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sheepgoats is a monster and I will fight xhem IRL ):<
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Dec 31, 2015 09:23
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CaptainSarcastic posted:I'm not completely familiar with the cuisine of the Philippines, but I love these things: Imagine a bunch of stews most of which smell at least a little bit like garbage. Nooner posted:sheepgoats is a monster and I will fight xhem IRL ):< address
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Dec 31, 2015 10:03
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Admiral Bosch posted:look who stocked up, dad thread Lookit the selections ! Fluo posted:OP you should try arbroath smokies Ok give them to Nooner then I'll go over to his house and beat his rear end and take them away from him.
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Dec 31, 2015 10:05
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Kippers are the best breakfast
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Dec 31, 2015 10:37
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Fluo posted:Kippers are the best breakfast Bang your window open and yell GET KIPPED out it and throw the empty can at a loving Greek
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Dec 31, 2015 10:38
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Sheep-Goats posted:Bang your window open and yell GET KIPPED out it and throw the empty can at a loving Greek lol
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Dec 31, 2015 10:40
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Fluo posted:lol Best start to the day I ever fucken had
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Dec 31, 2015 10:42
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Best Kipper Breakfast recipe I've ever had was Nigel Slater's The recipe Wipe a large potato clean, then cut it into slices slightly thicker than a matchstick. Cut the slices into similarly thick pieces. Do the same with a large carrot. Warm three tablespoons of olive oil in a large frying or sauté pan, then add the potato and carrot strips and let them cook over a moderate heat. Slice two large spring onions in half lengthways and then into thin strips. Add the spring onion to the carrot and potato and continue cooking until the vegetables are tender and lightly coloured. Place two boned and ready-to-cook kipper fillets on top of the vegetables and pour in 100ml of water. Dot 20g of butter on top of the fish and bring everything to the boil. Turn the heat down a little, cover with a lid, then steam for about eight minutes or until the flakes of flesh can be pulled apart easily with a fork. Lift the fish and vegetables on to two plates, then spoon a little of the buttery, vegetable-scented cooking liquor over the fish. A little parsley wouldn’t go amiss. Serves 2. The trick Keep the heat fairly low so the shredded potato and carrots don’t brown too much, tossing them from time to time. The kipper cooks in the steam, so keep the lid on tightly till the fish is tender. The twist Introduce small leeks, halved then shredded lengthways, in with the potato and carrot. Add chopped tarragon to the vegetables, which will work nicely with the potatoes and fish.
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Dec 31, 2015 10:44
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| # ? May 15, 2024 20:48 |
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Had some KOs in oil last night as a midnight snack. Dumped them on a paper plate, squeezed a few lines of yellow mustard on them and scooped them up with corn chips. They were the tiny KOs that are really firm. 8/10 midnight snack-atude.
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Dec 31, 2015 14:18
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