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does anyone know when sardine season is? i live in northern europe if it helps wanna bread and fry some fresh 'dines and dip them in poo poo.
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Mar 12, 2016 03:25
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| # ? May 17, 2024 07:58 |
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Brunswick wild caught 'dines in "Louisiana Hot Sauce" on toast with xtrahot cayenne hot sauce on toast for breakfast. Hi dads, I'm dad
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Mar 12, 2016 04:14
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DiggityDoink posted:I have a whole pile of chips from the electric smoker I got for x-mas. Thanks for the good idea though. Beef ribs, pork shoulders/butts, blue fish, trout, any flesh, fish or fowl really. But don't forget to smoke peppers and cumin seeds. They say cedar is too strong a flavor for fish but it's my favorite with fish, pecan is good for peppers and things you want to taste Mexican. Blackula Vs. Tarantula fucked around with this message at 04:32 on Mar 12, 2016 |
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Mar 12, 2016 04:28
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Pork and beef work best with smokers because slow cooking liquifies the tough fat and connective tissues. But yeah, like ^^ said, everythng tastes great smoky and slow cooked
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Mar 12, 2016 04:32
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Switched to Beach Cliff in Louisiana Hot Sauce for this week (they're okay 'dines, and only like a dollar for the daily stash) and the sauce they use is tough to pinpoint. It's DEFINITELY not an LA-style red vinegar weak rear end sauce, it's got a little kick but still no hotter than a Sriracha. I dunno it's weird, but good I approve
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Mar 12, 2016 04:32
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Sheep-Goats posted:Get a little bag of wood chips and soak them and toss them on the grill right before you cook on there brand new charcoal buddy. They sell em right there next to the charcoal. Soaking wood chips so that they smolder instead of burn and produce more smoke is a myth. It just makes them take a tiny bit longer to start smoking, and all of the stuff that looks like extra smoke is actually steam. Also, if you put a baking dish into a charcoal grill it's basically an outdoor oven so you can have fisherman's eggs during the summer when it's too hot to use the regular oven.
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Mar 12, 2016 04:58
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Can a charcoal grill even get to 500deg?
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Mar 12, 2016 04:59
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A FUCKIN CANARY!! posted:Soaking wood chips so that they smolder instead of burn and produce more smoke is a myth. It just makes them take a tiny bit longer to start smoking, and all of the stuff that looks like extra smoke is actually steam. You don't do it for more smoke you do it so the chips don't burst into flames and gently caress everything up.
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Mar 12, 2016 05:02
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I just throw the chips straight onto the coals right before I start cooking it's always been fine. Either way, the reason soaking doesn't do much of anything is that wood doesn't absorb a meaningful amount of water. If it did, wooden boats would soak up water and sink. A charcoal grill can hit 500 F pretty easily, hell with lump charcoal it's supposedly possible to break 1000. A FUCKIN CANARY!! fucked around with this message at 05:28 on Mar 12, 2016 |
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Mar 12, 2016 05:21
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I went to the market today. Fishmonger was out of sardines - "Not before april", she said -so I bought half a pound of smelts for about 4$. Hot drat do smelts fry up nice. just put em in breadcrumb or flour and pan fry em real fast in a heavy cast iron pan and, well, speaks for itself, don't it? edit: afore anyone says anything: my kitchen is a horrible mess because of reasons, among which poverty ranks highly.
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Mar 12, 2016 05:27
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I like your disease ridden and filth encrusted bargain stove, and your panfish
raton fucked around with this message at 07:35 on Mar 12, 2016 |
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Mar 12, 2016 06:08
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withak posted:Can a charcoal grill even get to 500deg? Shouldn't be an issue at all I imagine you plan to use a disposable foil pan which means less residual heat so you'll have to kind of do everything by eye a little more, plus there will be sone temp irregularities but whatever Oh btw goons get them froglegs and put lemon juice and salt and p on them and grill them and they're real fukken nice
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Mar 12, 2016 06:12
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withak posted:Can a charcoal grill even get to 500deg? You're doing it wrong if your charcoal grill cant get to 500. I got mine to at least 600 earlier and it didn't stay closed long enough to keep going. 500 is what I expect out of a lovely gas grill.
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Mar 12, 2016 06:19
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AEMINAL posted:does anyone know when sardine season is? i live in northern europe if it helps Armchair Scientist Moment Here (Probably Totally Wrong) Dines being a feeder fish, probably show up around March-May for northern climates. They probably hang out for 3 or so months before loving off towards the southern side.
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Mar 12, 2016 06:24
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Those old stoves with the control knobs at the very back are pretty great. Many childhood memories of my short grandmother having to reach over the running burners to access the controls and setting her sleeves on fire. Happened like once a month.
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Mar 12, 2016 06:55
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Lol short people
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Mar 12, 2016 07:09
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A FUCKIN CANARY!! posted:If it did, wooden boats would soak up water and sink. that's a pretty poo poo analogy and makes me question anything else you might say on the grounds that I don't trust your reasoning Ceciltron posted:edit: afore anyone says anything: my kitchen is a horrible mess because of reasons, among which poverty ranks highly. hi, welcome to not gws, no one gives a gently caress
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Mar 12, 2016 07:32
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it's not an analogy, wooden boats are literally made of wood
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Mar 12, 2016 07:40
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A FUCKIN CANARY!! posted:it's not an analogy, wooden boats are literally made of wood you're drawing a comparison between boats and wood chips. that is an analogy and it is a faulty one. since you insist on pressing the issue instead of stepping back and reflecting on why you're wrong. wood boats are made from treated wood, or really really resinous wood. wood chips for smoking are not made from treated wood. go be wrong in the mom food thread, that's what it's there for
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Mar 12, 2016 08:06
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take a block of hickory meant for smoking use and weigh it submerge that block of wood in water for 24 hours then shake the water off and weigh it again oh poo poo it didn't fill up with water, turns out wood is made of wood
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Mar 12, 2016 08:17
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so how much did you over cook your broccoli today, mrs. canary?
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Mar 12, 2016 08:27
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i didn't, i soaked my pan in water before i used it so the broccoli wouldn't burn
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Mar 12, 2016 08:37
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A FUCKIN CANARY!! posted:take a block of hickory meant for smoking use and weigh it http://www.uaiasi.ro/CERCET_AGROMOLD/CA2-08-01.pdf
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Mar 12, 2016 09:06
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poo poo. Beaten by actual evidence. I really haven't ever had problems with my wood chips just bursting into flames, though.
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Mar 12, 2016 09:25
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Hey Sheep, I just found a problem with your 500 deg recipe. My oven takes forever to get to temperature and while i'm waiting, my cattes are trying to eat the dine mixture. I had planned on being a bro and hooking up the cattes with some of the ends of my meal but they're already horking at it and that poo poo isn't cool.
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Mar 12, 2016 11:32
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DiggityDoink posted:Hey Sheep, I just found a problem with your 500 deg recipe. My oven takes forever to get to temperature and while i'm waiting, my cattes are trying to eat the dine mixture. That's why God invented bathrooms as temporary cat storage.
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Mar 12, 2016 13:48
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The original fisherman's eggs called for pre-cooking the sardines & aromatics before adding the eggs, so I just out them in the oven while it preheats then add the eggs when the oven hit 500.
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Mar 12, 2016 18:06
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A FUCKIN CANARY!! posted:oh poo poo it didn't fill up with water, turns out wood is made of wood oh poo poo paper towels fill up with water, turns out things made out of wood are made out of wood. bad analogy, composition fallacy, factually incorrect. are you a republican in addition to being a mom?
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Mar 12, 2016 18:09
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DiggityDoink posted:Armchair Scientist Moment Here (Probably Totally Wrong) thank you will be on the lookout
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Mar 12, 2016 18:18
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Sizone posted:oh poo poo paper towels fill up with water, turns out things made out of wood are made out of wood. See this is why I'm a kipper man. You sardine people are too intense.
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Mar 12, 2016 19:02
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DiggityDoink posted:Hey Sheep, I just found a problem with your 500 deg recipe. My oven takes forever to get to temperature and while i'm waiting, my cattes are trying to eat the dine mixture. Did you try looking at them and saying HAHAHA gently caress YOU BITCH YOU AIN'T GETTING poo poo I mean, you can still give the cat something later but it's always a good time telling a cat no. Not a dog though. It would break their doggy hearts.
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Mar 12, 2016 19:54
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Sorry to all of you with slow ovens I had a slow stove once it was terrible
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Mar 12, 2016 19:57
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I live my life a 500 degrees at a time. Nothing else matters: not the mortgage, not the store, not my team and all their bullshit. For those ten minutes or less, I’m free.
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Mar 12, 2016 20:15
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OP updated Riga Sprats added to pantheon gg Riga Sprats you're great.
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Mar 12, 2016 22:12
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have yet to find sprats anywhere on this island. super pissed about that, I've found basically everything else except, like, jaffa cakes. send me a case of sprats, trader joe's dijon mustard and jaffa cakes, fuckers oh, and loquats, I only need a couple then I can grow my own from seed.
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Mar 12, 2016 22:15
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Sheep-Goats posted:OP updated Riga Sprats added to pantheon gg Riga Sprats you're great. Rigas come in a large discus shaped can so they are the Hungry Man XXL of sardines
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Mar 13, 2016 01:25
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 La Sirena sardines are loving awful. Tomato sauce is bland as gently caress & really detracts from the sardines. I'd use them in fisherman's eggs if I was desperate enough to get my 'dine on. Who knew sardines from Food 4 Less would have crappy sardines?
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Mar 13, 2016 05:55
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I found Riga Sprats at the store. Look forward to discovering this fishy delightful.
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Mar 13, 2016 22:25
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Epic High Five posted:Switched to Beach Cliff in Louisiana Hot Sauce for this week (they're okay 'dines, and only like a dollar for the daily stash) and the sauce they use is tough to pinpoint. It's DEFINITELY not an LA-style red vinegar weak rear end sauce, it's got a little kick but still no hotter than a Sriracha. I dunno it's weird, but good I approve I had an emergency can of these at my desk. Ate em today because I forgot to take my KOs out of my lunchbag and they were super cold. Pretty boring, weak sauce. Big mushy fishes. Doused in sriracha and ate on saltines anyway. Sizone posted:hi, welcome to not gws, no one gives a gently caress my sides, lol
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Mar 14, 2016 18:12
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| # ? May 17, 2024 07:58 |
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Android Bicyclist posted:
I had an oval can like that once, not sure if same brand but bigger blander sardines in meh tomato sauce too, I just made some pasta with red sauce from them. Bit of garlic, anchovies paste, parsley, basil, oregano, I'd say it was decent. Wouldn't eat directly from a can but as a real quick dinner option it's passable.
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Mar 14, 2016 18:23
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