|
VendaGoat posted:Burp them into your supervisors face. Everybody wins! I ate a can of dines right before I had a wisdom tooth pulled at the dentist. Serves that fucker right for messing my jaw up for the next few weeks.
|
#
?
Jan 25, 2016 20:37
|
|
|
|
| # ? May 17, 2024 06:08 |
|
|
Thanks a lot dine thread i bought some trader joes harissa dines and they suck Should've known when they were only 1.5 Bumblebee hot sauce ones are better
|
|
#
?
Jan 26, 2016 00:55
|
|
|
d_redguy posted:Several months ago went with Beach Cliffs in Louisiana hot sauce. Mostly because they were cheap and readily available. They were tolerable, but consistent 'dining wasn't sustainable. This guy knows what's up. KO rules
|
|
#
?
Jan 26, 2016 00:55
|
|
|
I like burping breakfast dines into these 18 yo college twerps' faces. Asserting my supremacy as a mentally middle-aged man amongst these children who think dines ain't the dines' knees.
|
|
#
?
Jan 26, 2016 01:00
|
|
|
Yo, imma blob posted:I can't do it yet but I'm trying so hard to eat these god drat little fish. cheesy_potatoes.gif
|
|
#
?
Jan 26, 2016 01:34
|
|
|
Threw some tobasco on a tin of Mediterranean KOs on some whole wheat toast. Didn't even cut it in half
|
|
#
?
Jan 26, 2016 01:51
|
|
|
 Avocado on toast with some dines lightly fried in their own oil and coriander. Holy gently caress this might become my go-to breakfast. Takes like 2 minutes and it's tasty as all hell.
|
|
#
?
Jan 26, 2016 03:24
|
|
|
Bardeh posted:
As a genetically hosed up person, bitch the coriander and put some garlic on there instead. I'll wreck that.
|
|
#
?
Jan 26, 2016 03:33
|
|
|
~450ºF fishyman eggs~    The spring onions were a little too sweet tbh, I wish I had chives instead. I've been trying a lot of different sardines in the past couple of months; this was the first time I had the bone-in King Oscars and they were amazing. Some of the boneless/skinless ones I can get here (chicken of the sea, bumblebee; about $1.50 a tin) taste pretty much like tuna and I eat those in place of tuna. They're definitely a completely different sardine experience from the KOs but they're inexpensive. I also found a tin of smoked Trader Joe's sardines??? I hope they're good.
|
|
#
?
Jan 26, 2016 04:32
|
|
|
I took the train into NYC today and Trader Joe's only had sardines in water. The store was half empty because of pre-storm craziness and they weren't getting a restock til the evening. 
|
|
#
?
Jan 26, 2016 04:39
|
|
|
Haven't had the dine KO yet. But, if the anchovies KO's are any metric. BUY KO dines!
|
|
#
?
Jan 26, 2016 05:07
|
|
|
 The bumblebee ones are like 2/$3 usually; the chicken of the sea ones are $1.40 or something. And those kipper snacks are ~$1.30. They're okay but definitely have that metallic taste to them. Also I found another tin of King Oscars! yay I think if you were going to introduce someone to sardines, the boneless/skinless ones (maybe the KO ones?) would be a good place to start. Especially if they like canned tuna. I had my brother try some of the bumblebee ones a while back, which he liked, and even though he's weirded out by the bones, he tried some of the KO ones I used tonight. 
|
|
#
?
Jan 26, 2016 05:21
|
|
|
The Snoo posted:I think if you were going to introduce someone to sardines, the boneless/skinless ones (maybe the KO ones?) would be a good place to start. Especially if they like canned tuna. I had my brother try some of the bumblebee ones a while back, which he liked, and even though he's weirded out by the bones, he tried some of the KO ones I used tonight. I've introduced a couple friends to sardines (Seasons boneless) by just using them as the protein in some spaghetti. Completely inoffensive, just delicious.
|
|
#
?
Jan 26, 2016 08:28
|
|
|
The Snoo posted:~450ºF fishyman eggs~ P deec yeylo
|
|
#
?
Jan 26, 2016 08:36
|
|
|
I've been looking all over for fresh dines but man is it hard Really wanna deep fry some dines and do that dipping sauce thing
|
|
#
?
Jan 26, 2016 11:30
|
|
|
Asian grocery or fancy grocery. You can buy them frozen and thaw them too.
|
|
#
?
Jan 26, 2016 13:06
|
|
|
So I made some fishman eggs I used a half a white onion, 2 stalks of celery, and 2 cans of KO japalono diners, with garlic pepper and parsley  I'm real lovely wit eggs but hey they're in the glass  Cover with Sriracha, down it with a Yeungling 
|
|
#
?
Jan 26, 2016 18:14
|
|
|
I just read a recipe for anchovy butter. It's basically just grind up the 'chovys in a mortar and pestle, combine with softened (but not melted) butter, push the whole thing through a sieve, store in small air0tight containers, re-refrigerate to set. I gotta try this.
|
|
#
?
Jan 26, 2016 18:16
|
|
|
Okay so I made too much but I got through 3/4s and put the rest in a bowl to have with a bagel tomorrow morning 9/10 because I'm a dumbass who doesn't know what portion control is
|
|
#
?
Jan 26, 2016 18:16
|
|
|
AEMINAL posted:I've been looking all over for fresh dines but man is it hard pr'lly gonna be hard pressed to tell the difference between fresh dines and fresh any other small fish. smelts are pretty o.k. and should be everywhere
|
|
#
?
Jan 26, 2016 18:26
|
|
|
Thump! posted:So I made some fishman eggs Gg
|
|
#
?
Jan 26, 2016 21:11
|
|
|
Gonna need to know what temp you cooked them fish eggs. Anyone done dines in an omelette? I'm a giant babby and don't like runny eggs
|
|
#
?
Jan 26, 2016 22:30
|
|
|
Overwined posted:I just read a recipe for anchovy butter. It's basically just grind up the 'chovys in a mortar and pestle, combine with softened (but not melted) butter, push the whole thing through a sieve, store in small air0tight containers, re-refrigerate to set. I gotta try this. ive settled my affairs.
|
|
#
?
Jan 26, 2016 22:36
|
|
|
ChrisHansen posted:Gonna need to know what temp you cooked them fish eggs. Once when drunk, and another time when hung over. Got the job done.
|
|
#
?
Jan 26, 2016 22:41
|
|
|
I don't really enjoy runny eggs, so I slit the yolks halfway through and let them cook for a couple minutes longer. For whatever reason, the oven cooking makes them look super shiny and uncooked when they aren't. I was really surprised at how 'done' they were, even looking like that. 
|
|
#
?
Jan 26, 2016 23:36
|
|
|
I could see a veggie and dine omelette as long as you are onboard with precooked omelette filling and frying up some dines and veggies first like in the fisherman's eggs. Just dumping some sardines in an omelette sounds too close to uniform protein product.
|
|
#
?
Jan 27, 2016 00:17
|
|
|
I've been breading a frying these Pacific Crest dines. They're OK, the smoky oil flavor is pretty subtle and they are really nice if you want a big dine with skin to fry. I prefer the small skinless ones on crackers and such but these ones fry up nice.
|
|
#
?
Jan 27, 2016 01:07
|
|
|
 'oh boy I'm going to make some sardines and vegetables with rice'   Some anti-food porn for ya. The spines were a little too big for me but at least they came out easily. There were only three in the can and they tasted very lightly smoked. Not a bad flavour or texture, but kind of disappointing. You don't really notice the non-spine bones!!  Tasted okay, though.  Grossed out my husband but he said he'd like that kind of dish with chicken or something instead.
snoo fucked around with this message at 01:14 on Jan 27, 2016 |
|
#
?
Jan 27, 2016 01:12
|
|
|
If eat that with you while making gross eye contact to your beshamed hubbo
|
|
#
?
Jan 27, 2016 01:17
|
|
|
Give me them bones
|
|
#
?
Jan 27, 2016 02:23
|
|
|
You know better than to de-spine sardines and post them here 
|
|
#
?
Jan 27, 2016 03:31
|
|
|
I picked up some Trader Joe's kippers today. I'll report back when I try them. Their smoked 'dines are not great (but okay for $1.49), the boneless skinless ones are bad, and so are the unsalted spring water sardines. However, their harissa sardines keep me coming back. They also had tinned trout, which I will try next time.
|
|
#
?
Jan 27, 2016 03:44
|
|
|
Sheep-Goats posted:If eat that with you while making gross eye contact to your beshamed hubbo fucke up if true
|
|
#
?
Jan 27, 2016 03:44
|
|
|
ChrisHansen posted:Gonna need to know what temp you cooked them fish eggs. Five hundo for like 7 or 8 minutes.
|
|
#
?
Jan 27, 2016 03:48
|
|
|
Overwined posted:I just read a recipe for anchovy butter. It's basically just grind up the 'chovys in a mortar and pestle, combine with softened (but not melted) butter, push the whole thing through a sieve, store in small air0tight containers, re-refrigerate to set. I gotta try this. El Estrago Bonito posted:I've been breading a frying these Pacific Crest dines. They're OK, the smoky oil flavor is pretty subtle and they are really nice if you want a big dine with skin to fry. I prefer the small skinless ones on crackers and such but these ones fry up nice. Was actually wondering last night how I could incorporate deep frying and/or butter into my newfound tinned fishies fandom, just so I could make a "Paula Dine" joke. These posts have set me on the path
|
|
#
?
Jan 27, 2016 14:41
|
|
|
Sheep-Goats posted:If eat that with you while making gross eye contact to your beshamed hubbo dine cucking
|
|
#
?
Jan 27, 2016 15:48
|
|
|
DiggityDoink posted:dine cucking Not gonna kiss her after tho
|
|
#
?
Jan 27, 2016 16:20
|
|
|
marauderthirty posted:Give me them bones  http://mouth-full-of-sardines.blogspot.no/2011/06/good-bad-and-ugly.html
|
|
#
?
Jan 27, 2016 17:27
|
|
|
Dijon, avocado, lettuce, lemon, kosher salt and KO sardines. Piled high. God bless.
|
|
#
?
Jan 27, 2016 17:31
|
|
|
|
| # ? May 17, 2024 06:08 |
|
|
Dijon + Dines is the ultimate when it comes to salty and savory So loving sublime
|
|
#
?
Jan 27, 2016 17:40
|
|