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SopWATh posted:Are tins of fish suddenly cheaper than boneless skinless chicken breast, 'cause I find it hard to believe. speakin of chicken it's thanks to this thread that i finally tried some canned chunk chicken and it's actually not nearly as bad or disgusting as i afraid of kinda wish i was eating this poo poo back when i gave a gently caress about health and lifting weights and all that
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Feb 25, 2016 18:53
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Had a tin of KO meds with some tejas pete at work today after the gym. Usually take five or six fish oil caps but I wanted to skeve out the youngsters in the shop while getting omegas. Boy did it smell for a few minutes, but I was nice and rinsed the tin before tossing. 
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Feb 25, 2016 18:54
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King of Bees posted:Here dat shed kraut. ¡Living food! I loving gently caress gently caress love science arrrgh! Yep that's a shed https://www.youtube.com/watch?v=KpUCgbgBHhg
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Feb 25, 2016 18:55
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In other cabbage news the hippie store had a new brand of kimchi. I was excited by this because it looked okay. Then I realized they had two varieties, Japanese and Korean, which is also cool because Japanese people have a slightly different kimchi they make that I also like. Then I realized they also had a Thai variety and started going WAIT A MINUTE NO DON'T OH GOD OH GODDDD WHY while putting one of the Korean tubs in my faggy two story eurocart. I get home and put all the poo poo on the stove and get the little square plastic jar out and it has like a loving cardboard sticker that goes over the lid and wraps under the jar that has to be peeled/torn off so now it looks like poo poo, and I realize there are a ton of loving sesame seeds in there and think OH HOLY LORD NO gently caress YOU YOU HONKEY MOTHERFUCKERS YOU CAN'T JUST PUT SESAME IN EVERYTHING YOU THINK IS loving ASIAN. The plastic fork in my hand trembles. The kimchi is blasted, the cabbage has lost all of its structure and is cut into way too small pieces anyway, almost shredded. It's sour as gently caress, like six weeks past prime. I bang open the window and in this instance of the remake of the 1970s Cannery Row starring Nick Nolte as underachieving amateur marine biologist "Doc" (as myself) the pier layabouts have become loving Greeks and I pitch the lovely jar of kimchi at their matchingly sour and disappointing faces.
raton fucked around with this message at 19:09 on Feb 25, 2016 |
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Feb 25, 2016 19:07
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https://www.youtube.com/watch?v=8ZNNwzA0J4M
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Feb 25, 2016 19:08
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Huge_Midget posted:This thread is great and full of wonderfully dadly things. The recent pickle/kimchi talk makes me happy. However, have you heard about the good word of liptauer? I make Korozott (the Hungarian version of this) at home, here's my recipe (warning, this is hideously bad for you)(note, the dairy product you use is going to vary based on what you can get. I can get very good feta and cow-quark in NYC, but getting actual lipto cheese (which is basically sheep-quark) eludes me, hence the blend): 8oz brined feta, drained 8oz quark 4oz (1 stick) unsalted butter (slightly softened) 1 tin anchovies, drained 2 shallots, peeled 3 cloves garlic 1 tablespoon caraway seeds, whole 2+ tablespoons sweet paprika, may include some hot if you want to 1) Toast caraway 2) If you have a mortar, crush toasted caraway and smash garlic in it. If you don't, skip this and include them whole in (3) 3) Add anchovies, shallots, caraway and garlic to bowl of food processor, pulse until a rough paste 4) Add feta to processor, pulse until uniform 5) Add quark, pulse until uniform 6) Add paprika to taste 7) Add butter, process to smooth 8) Finalize seasoning (salt/paprika), pulse to incorporate 9) Chill, eat on everything. Test Pattern fucked around with this message at 19:44 on Feb 25, 2016 |
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Feb 25, 2016 19:39
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I have a new food processor, are there any rad sardine spreads or dips I can make e: that don't require something called quark
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Feb 25, 2016 19:46
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Sheep-Goats posted:In other cabbage news the hippie store had a new brand of kimchi. I was excited by this because it looked okay. Then I realized they had two varieties, Japanese and Korean, which is also cool because Japanese people have a slightly different kimchi they make that I also like. Then I realized they also had a Thai variety and started going WAIT A MINUTE NO DON'T OH GOD OH GODDDD WHY while putting one of the Korean tubs in my faggy two story eurocart. I get home and put all the poo poo on the stove and get the little square plastic jar out and it has like a loving cardboard sticker that goes over the lid and wraps under the jar that has to be peeled/torn off so now it looks like poo poo, and I realize there are a ton of loving sesame seeds in there and think OH HOLY LORD NO gently caress YOU YOU HONKEY MOTHERFUCKERS YOU CAN'T JUST PUT SESAME IN EVERYTHING YOU THINK IS loving ASIAN. The plastic fork in my hand trembles. The kimchi is blasted, the cabbage has lost all of its structure and is cut into way too small pieces anyway, almost shredded. It's sour as gently caress, like six weeks past prime. I bang open the window and in this instance of the remake of the 1970s Cannery Row starring Nick Nolte as underachieving amateur marine biologist "Doc" (as myself) the pier layabouts have become loving Greeks and I pitch the lovely jar of kimchi at their matchingly sour and disappointing faces. hippies dude. hippies will ruin everything except weed and coffee.
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Feb 25, 2016 19:50
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Are hippies basically pickled white people?
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Feb 25, 2016 19:52
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Test Pattern posted:I make Korozott (the Hungarian version of this) at home, here's my recipe (warning, this is hideously bad for you)(note, the dairy product you use is going to vary based on what you can get. I can get very good feta and cow-quark in NYC, but getting actual lipto cheese (which is basically sheep-quark) eludes me, hence the blend): Make picture I put in OP ok
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Feb 25, 2016 20:12
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Sizone posted:hippies dude. hippies will ruin everything except weed and coffee. Where hippies proliferate the bread and beer is also good and I am thankful for that and also for their general capacity to annoy my true enemy, the hick.
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Feb 25, 2016 20:13
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Mortimer posted:I have a new food processor, are there any rad sardine spreads or dips I can make Make that anchovy spread from the OP it's dank af
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Feb 25, 2016 20:15
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the line between hick and hippie can be a vague and nebulous thing eg., a true hippie dragged into a city will appear, to most, as a hick
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Feb 25, 2016 20:24
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Mortimer posted:I have a new food processor, are there any rad sardine spreads or dips I can make Not dines, but salt cod: http://www.seriouseats.com/recipes/2015/10/brandade-salt-cod-spread-recipe.html
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Feb 25, 2016 20:38
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Sizone posted:the line between hick and hippie can be a vague and nebulous thing This line is buffered by the gentle backwoods folk/bluegrass singer, a person that is a shaman between the hippies and hicks as they are fond of drugs and liberalism, yet fluent in trucks and blue collar work Though lots of hippies I know are handy as gently caress so maybe that's not the best dividing line
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Feb 25, 2016 21:32
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There is a kind of hippie that is closer to a hick yet everyone knows a hick when they see one and it is truly a repugnant animal. Hippies are universally benign (unless concentrated due to a music festival).
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Feb 25, 2016 21:42
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But bluegrass is infinitely better than jam bands.
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Feb 25, 2016 21:50
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DiggityDoink posted:But bluegrass is infinitely better than jam bands. "Taller than a midget, give me a ribbon"
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Feb 25, 2016 21:53
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DiggityDoink posted:But bluegrass is infinitely better than jam bands. So is a root canal But bluegrass does own
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Feb 25, 2016 22:18
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doctorfrog posted:Are hippies basically pickled white people? You're thinking of the Irish.
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Feb 25, 2016 22:46
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Mortimer posted:I have a new food processor, are there any rad sardine spreads or dips I can make Use cottage cheese, just process until smooth.
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Feb 26, 2016 18:32
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Test Pattern posted:Use cottage cheese, just process until smooth. I hosed up your poo poo and put it in the op but you should still post a picture of a clay jar in a Hungarian paddock full of the pink food you made
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Feb 26, 2016 18:37
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KO is running a facebook contest for the Oscars, guess the winners and win a bust of the king himself
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Feb 26, 2016 19:01
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Just so you guys know, Alshark Moroccan Sardines in Spicy Oil are totally legit, and probably my new favorites. There were 4 fish in the can and they were the plumpest and firmest I've ever had. The smell as I opened the tin was sublime, a nice super-fresh fish smell, and a hint of smoke and spice. That fresh-fish smell persisted on the palate as well as the light smoke. The spice was almost unnoticeable upon first bite, but after a few more bites it was a pleasant, flavorful tingle on my tongue. What I like about the spiciness is that it's definitely there and will scratch that itch for sardines and Tobasco. However, if you wanted to ramp up the spice you could add more heat and the robust nature of the fish would stand up, no problem. I can't tell you which was more remarkable, the amazing freshness of the smell and taste or the amazing firmness of the fish. These things don't seem to be easy to come by. Luckily, there's a little Moroccan Deli in my town run by a very nice Moroccan couple. They cost me $3 a tin, which at that quality level I'm going to go ahead and say they are a stellar value. You can find them online pretty cheap (make sure to check shipping charges, though). I'm going to keep buying them at the deli because I like supporting those people, but if you can't find them locally, buy them online for next to nothing! Overwined fucked around with this message at 21:56 on Feb 26, 2016 |
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Feb 26, 2016 19:05
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Overwined posted:Just so you guys know, Alshark Moroccan Sardines in Spicy Oil are totally legit, and probably my new favorites. There were 4 fish in the can and they were the plumpest and firmest I've ever had. The smell as I opened the tin was sublime, a nice super-fresh fish smell, and a hint of smoke and spice. That fresh-fish smell persisted on the palate as well as the light smoke. The spice was almost unnoticeable upon first bite, but after a few more bites it was a pleasant, flavorful tingle on my tongue. What I like about the spiciness is that it's definitely there and will scratch that itch for sardines and Tobasco. However, if you wanted to ramp up the spice you could add more heat and the robust nature of the fish would stand up, no problem. I can't tell you which was more remarkable, the amazing freshness of the smell and taste or the amazing firmness of the fish. Not exactly cheap given that the shipping for 2 tins is $11.32.
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Feb 26, 2016 20:57
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I'm going to keep buying them at the deli because I like supporting those people, but if you can't find them locally, buy them online for next to nothing!
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Male Tears posted:Not exactly cheap given that the shipping for 2 tins is $11.32. Holy poo poo, thanks for catching that. The store is in Connecticut so I thought shipping to the US would be cheap, but I just checked and shipping to GA where I live is $12.81 for two tins by the cheapest method. That's loving absurd! I'm going to edit that link out since that site seems to be scammy.
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Feb 26, 2016 21:54
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RAPID DEPLOYMENT BACON BURG SYSTEM ASSEMBLED CHECJ LOAD INTO FRIDGE  CHECK WEEK OF BURGIN, NOTIFY THE CAPTAIN  NOTIFIED CAPATAINN!!! P R E P A R E . T O . B U R G raton fucked around with this message at 22:56 on Feb 26, 2016 |
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Feb 26, 2016 22:49
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what the heck !!!
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Feb 26, 2016 22:54
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Whuh oh did up too much onion gotta let it dry a little no one copy my onion long term storage strats
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Feb 26, 2016 22:59
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Sheep-Goats posted:Whuh oh did up too much onion gotta let it dry a little no one copy my onion long term storage strats no worries, not gonna put floor tile on my walls anytime soon buddy
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Feb 26, 2016 23:09
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Sizone posted:no worries, not gonna put floor tile on my walls anytime soon buddy The gently caress you won't pal
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Feb 26, 2016 23:13
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Why do you need to dry the onions
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Feb 27, 2016 00:00
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Number 1 Sexy Dad posted:Why do you need to dry the onions They don't need to be "dry" dry but I rinsed them while breaking them up and they got too wet to put away right away and I don't wanna waste So I used a paper towel and a ziplock and a plastic bag to save like eighty cents worth of onion Thrifty Thrift
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Feb 27, 2016 02:12
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Da fug?
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Feb 27, 2016 02:16
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King of Bees posted:Da fug? Yeah boy
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Feb 27, 2016 02:22
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dads hate wasting poo poo. we pay for the poo poo.
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Feb 27, 2016 05:05
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while you're at it, turn down the goddamn thermostat and put on a sweater.
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Feb 27, 2016 06:18
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doctorfrog posted:while you're at it, turn down the goddamn thermostat and put on a sweater. http://forums.somethingawful.com/showthread.php?threadid=3750225
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Feb 27, 2016 06:58
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Earwicker posted:i'm not a dad but i do enjoy sardines. however as far as tiny fish go, i like anchovies even more. grind them up into a paste with a bunch of garlic and its good with everything Good one. I got a Caesar salad and chopped some up, and extra cheese and it was awesome.
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Feb 27, 2016 11:39
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Hmm, I wonder what Anchovy Pesto tastes like...
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Feb 27, 2016 16:24
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