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ya know, now that I think about it. eggs are to be cooked in a pan, all this 500 degree oven bullshit is meant to cover for someone who can't flip a loving egg. sheep-goats, we're pretty sure you can't whip, can you even flip?
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Jan 29, 2016 00:24
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Sizone posted:ya know, now that I think about it. eggs are to be cooked in a pan, all this 500 degree oven bullshit is meant to cover for someone who can't flip a loving egg. sheep-goats, we're pretty sure you can't whip, can you even flip? I hope I get at least a five step runup before I kick you in your cruddy head
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Jan 29, 2016 00:27
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Sizone posted:ya know, now that I think about it. eggs are to be cooked in a pan, all this 500 degree oven bullshit is meant to cover for someone who can't flip a loving egg. sheep-goats, we're pretty sure you can't whip, can you even flip? You're mistaken. Fishy eggs are designed to be minimum effort for maximum eats. One dish, preheat while prepping the other stuff
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Jan 29, 2016 01:07
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Sheep-Goats posted:I teach you how to cook fish and this is how you repay me You put some kind of cool kid tweet or blog post in the middle of the tinned fish thread.
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Jan 29, 2016 01:47
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aint nothing particularly masculine bout reheating anything, IMO. Glass bakeware, cilantro, seafood forks. Get back to the root of it.
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Jan 29, 2016 04:01
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Checked out the fish counter at my local indoor farmer's market and they had sardines! I already have all my meals planned for this week, but I'm definitely gonna grab some next weekend. After I find a good recipe and make em, I'll post the results here.
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Jan 31, 2016 02:05
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Not really a dine, but pleasre keep a tube of anchovy paste around. Used that fish paste in my sketti sauce tonight. Adds tremendous amounts of body.
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Jan 31, 2016 02:14
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King of Bees posted:Not really a dine, but pleasre keep a tube of anchovy paste around. Used that fish paste in my sketti sauce tonight. Adds tremendous amounts of body. Pro moves  Y'all got me buying odd brands of canned fish now just to see what they're like. Thanks thread. (Also have a can of KO with jalapeno as a backup)
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Jan 31, 2016 02:37
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King of Bees posted:Not really a dine, but pleasre keep a tube of anchovy paste around. Used that fish paste in my sketti sauce tonight. Adds tremendous amounts of body. Just use actual anchovies, they taste way better and are easy to melt into a sauce. Olive oil, anchovy, cracked black pepper, is a simple and awesome sauce.
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Jan 31, 2016 02:40
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Phanatic posted:Just use actual anchovies, they taste way better and are easy to melt into a sauce. Olive oil, anchovy, cracked black pepper, is a simple and awesome sauce. For sure. But used all mine up on a pie the other day. The chovy paste is a super easy condiment to keep around for back up.
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Jan 31, 2016 02:47
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someone let us know how fresh sardines are compared to canned. I assume they go for the larger ones versus ones in a KO can, and bones excluded since they aren't soaked in oil from weeks to months, but what do I know
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Jan 31, 2016 02:57
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I'm never tired of jalapeņo KOs on any bread really. unfortunately the Meijer I shop at rarely has Mediterranean and the Kroger next to it does, but they charge all the KO cans like 75 cents more. dunno what's up with that. I actually have reviewed almost every KO sardine option known and took pics so I should prob post the results one of these days
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Jan 31, 2016 03:01
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Pastor Perineum posted:someone let us know how fresh sardines are compared to canned. They're great grilled or fried like smelt. Fish fries. Yum
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Jan 31, 2016 03:01
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What's the difference between these: (which I'm excited to eat tbh) and the ones in a red wrapping? Besides being twice the price of the regular tins at the grocery store?? I'm stupid
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Jan 31, 2016 05:19
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The Snoo posted:What's the difference between these: The ones on amazon are all insanely marked up. It's a way to both encourage retail sales and gouge everyone else.
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Jan 31, 2016 05:22
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Ahhh I meant that the golden cross-pack ones I took a photo of are like ~$3.75 and the regular tins are about $2.59 here.  They are quite expensive on amazon, yikes.The amazon reviews for them say they're very small and very good so I'm assuming they're just higher quality (??????) or something.
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Jan 31, 2016 05:25
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The Snoo posted:Ahhh I meant that the golden cross-pack ones I took a photo of are like ~$3.75 and the regular tins are about $2.59 here. I think the cross packs are smaller. I've had both at some point, but I've never compared them side to side.
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Jan 31, 2016 05:49
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I'd never trust a cross pack. I wanna know what the hell on getting. honestly though, they are usually all the same price in stores regardless of flavoring, so get them in-store. in the U.S. you can find them under $3. Again, shame on Kroger for their insane prices on them. KO's anchovies and other fish under the KO name are usually priced cheaper than their sardines, if you have those available.
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Jan 31, 2016 06:11
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Holy poo poo y'all I have fisherman's eggs in the oven right now and I'm dying of anticipation I will take a picture when they come out. Thunder God Biden fucked around with this message at 18:10 on Jan 31, 2016 |
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Jan 31, 2016 17:55
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d_redguy posted:Holy poo poo y'all I have fisherman's eggs in the oven right now and I'm dying of anticipation I will take a picture when they come out. 
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Jan 31, 2016 18:00
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I dont wanna break the tables and Im concentrating on eating these bitches (Fixed img from url)  Update: So I made this in the toaster oven, which only goes to 450. 450, 500, whatever. Seems not to matter too much. Timed it exactly the same as the ones in the OP. They were amazing. Here they are in the casserole dish:  Here is a envious dog.  (She got a 'dine for being a good dog anyway so don't feel too bad for her) Thunder God Biden fucked around with this message at 18:29 on Jan 31, 2016 |
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Jan 31, 2016 18:10
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My fisherman eggs expedition just set off not one but two smoke alarms in the apartment. That must mean they'll be extra good, right? (There is practically no smoke they just always go off when the oven is cranked up)
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Jan 31, 2016 18:36
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The Snoo posted:Ahhh I meant that the golden cross-pack ones I took a photo of are like ~$3.75 and the regular tins are about $2.59 here. If I get around to it tonight I'll bust open the cross pack I have and snap a pic. 
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Jan 31, 2016 18:45
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I opened my tin of cross-packed ones and ate them for lunch (they're ridiculously good) but you should have yours regardless!!! A lot of goddamn fish in this can. Two layers!! It's almost like... they're packed like sardines   Also those fisherman's eggs look good~ I did mine at 450 because I'm a baby bitch and they seemed fine; I think the onions and other stuff would've burned horribly if I had done it at 500 if only because I wanted the eggs cooked a bit more.
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Jan 31, 2016 19:42
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The Snoo posted:
1.5x dad points multiplier for dad joke about dad food.
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Jan 31, 2016 21:02
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The Snoo posted:I opened my tin of cross-packed ones and ate them for lunch (they're ridiculously good) but you should have yours regardless!!! They don't, be a brave boy and become a bold dad
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Jan 31, 2016 21:10
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the yeti posted:My fisherman eggs expedition just set off not one but two smoke alarms in the apartment. That must mean they'll be extra good, right? Almost every time I use the oven the loving smoke alarm goes off, it's almost an indicator of when things are done at this point. I'm seriously thinking about taping a grocery bag around the fucker like a FOB Chinese guy.
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Jan 31, 2016 21:11
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Sheep-Goats posted:They don't, be a brave boy and become a bold dad Yeah I wouldnt worry about it. I just wanted to use the toaster oven because my oven takes about a billion years to get up to even 425. Plus it's a new toaster oven we got for Xmas so gotta put that sucker through its paces. That having been said, my eggs were perfect. Yolks were just the right level of warm and liquid.
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Jan 31, 2016 22:44
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I'll allow it
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Jan 31, 2016 22:49
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I ate them Riga Sprats 5* Good fish Very similar to KO in olive oil, a little smokier, fish I eat was good, put half an rear end of dill on
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Jan 31, 2016 22:51
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d_redguy posted:I dont wanna break the tables and Im concentrating on eating these bitches Evenest toast I ever fukken seen holy moly
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Jan 31, 2016 22:53
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King of Bees posted:Not really a dine, but pleasre keep a tube of anchovy paste around. Used that fish paste in my sketti sauce tonight. Adds tremendous amounts of body.
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Jan 31, 2016 23:23
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Sheep-Goats posted:Evenest toast I ever fukken seen holy moly It's a very nice toaster oven.
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Feb 1, 2016 02:21
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This cuoco pasta con el sarde canned sauce is pretty goddamn weird and the sardines included are ugly, scaly, and overcooked, but I do recommend trying it if you are a serious canned fish explorer and like fennel/anise flavor. http://www.amazon.com/Cuoco-Condimento-Pasta-Sarde-14-5/dp/B0001H22L2 d_redguy posted:It's a very nice toaster oven. What model do you have?
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Feb 1, 2016 03:42
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I should like to become an IRL dad, do you think 'dines will make me more fertile?
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Feb 1, 2016 10:15
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will you be a gay dad?
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Feb 1, 2016 11:42
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Nude Bog Lurker posted:I should like to become an IRL dad, do you think 'dines will make me more fertile? Yes
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Feb 1, 2016 12:05
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Number 1 Sexy Dad posted:What model do you have? http://www.amazon.com/Breville-BOV650XL-Compact-4-Slice-Element/dp/B00357YS3A this one (thanks mom and dad)
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Feb 1, 2016 14:02
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Nude Bog Lurker posted:I should like to become an IRL dad, do you think 'dines will make me more fertile? Maybe not more fertile but the ladies will be able to tell you eat 'dines and they'll be all up on you. Some may soon walk the other way due to fish breath, but the one's that stay will be worth it.
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Feb 1, 2016 15:28
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the yeti posted:Y'all got me buying odd brands of canned fish now just to see what they're like. Thanks thread. Ditto. I'm waiting for my Royal Taster's Kit so I had mackerel on the brain. Grabbed this from the asian supermarket and had for lunch the other day:   Just ok. The fish was hammered to the point where it was even still like it was crisp on the outside almost, but the "chili" sauce was just sweet and uninteresting. Doused with grace until interesting. Still, a worthwhile experiment.
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Feb 1, 2016 18:56
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