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3 DONG HORSE posted:Okay I will do that. I'm not a dad so I think I might be trying too hard Trying way too hard and being weird and picky and keeping special dad foods you hide from people is also pretty dadly it's all in the, the um, grumble grumble frazzle crumpus DONT TOUCH MY SCOTCH
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Apr 28, 2016 06:28
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Since I get yelled at for not taking pictures, I decided to finally take snap some pics of something I've been working on for awhile. The thing I've been working on is the Farrinata or Socca underneath that luscious Alshark 'dine. It's flatbread made from chickpea flour and little else. In this case it's the flour that I've added water to and set out to let hydrate for 5 hours. I the put a liberal amount of olive oil in a backing dish and then put the batter in about 1/4 inch deep. I sprinkled some chopped chive on top then salt and pepper. I baked it in a 350 degree oven for about 35 minutes, though I feel it needs a touch more. After it came out, I let it cool for awhile, then rubbed some garlic cloves on top and drizzled more oil on it. Then I just slapped a whole 'dine with some hot sauce on top and this is the result. I don't quite have the various elements right, but that just means the texture wasn't where I want it. The flavor is amazing and it's the perfect vehicle for a nice sardine. Chickpea flatbread has this amazing texture where it can be flaky on the outside and almost creamy and custardy on the inside. It has a slight nuttiness to it and really picks up whatever flavor you throw at it. Chickpea flour is also cheap as poo poo, has much more protein than wheat bread, far less carbs, and a lot more fiber. Also, for me, the best 'dine is Alshark in Spicy Oil. So amazing, such a good lightly smokey flavor, such a nice firm texture.
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Apr 29, 2016 00:46
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Anyone had John West Kipper Fillets in Sunflower Oil? Saw them today in the "international foods" section of Publix but they were $6/tin so I passed. Also, got a can of this It is poo poo.
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Apr 29, 2016 01:29
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Mediterranean KOs are my favourite, especially to eat on their own!! The oil and 'dines give the black olives a nice flavour and texture. I tried the cracked pepper ones, and as much as I love pepper, I hated those. It was overwhelmingly stale-black-pepper tasting. 
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Apr 29, 2016 01:30
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My favorite ginger drink
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Apr 29, 2016 01:41
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if the ginger beer isn't using cane sugar then forget about buying it
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Apr 29, 2016 01:50
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Caring about sugar types is dumb
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Apr 29, 2016 01:52
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pahuyuth posted:Anyone had John West Kipper Fillets in Sunflower Oil? Saw them today in the "international foods" section of Publix but they were $6/tin so I passed. I enjoy my plain $2.00 season kippers in olive oil, but I don't have access to much more. Have you tried other kippers?
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Apr 29, 2016 01:53
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pahuyuth posted:Anyone had John West Kipper Fillets in Sunflower Oil? Saw them today in the "international foods" section of Publix but they were $6/tin so I passed. Had a can a few months ago, very rich and the oil gave the kippers a sweetness.
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Apr 29, 2016 02:47
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Sheep-Goats posted:My favorite ginger drink Blenheim is my go-to. Makes a mean dark n stormy.
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Apr 29, 2016 04:53
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hello thread, just wanted to let you know i took your advice and i just got done eating my first sardine tin i got the king oscars with olive oil, a salted rye cracker, and some tobasco pretty loving good. idk why i was intimidated by them. they taste a lot like whitefish salad, which is a thing i've been eating my whole life. turns out they're really oily though. is there a way i can reduce the oil or did i just not drain it enough? edit: also holy poo poo my breath stinks. do NOT impress your date by eating sardines!!!
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Apr 29, 2016 21:44
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Business Gorillas posted:hello thread, just wanted to let you know i took your advice and i just got done eating my first sardine tin I don't know if you've burped since you've eaten them, but prepare yourself
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Apr 29, 2016 22:07
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Business Gorillas posted:hello thread, just wanted to let you know i took your advice and i just got done eating my first sardine tin They are oily by nature, try eating them with something that can be good with oil like bread or else something vinegary
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Apr 29, 2016 22:09
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Overwined posted:Since I get yelled at for not taking pictures, I decided to finally take snap some pics of something I've been working on for awhile. Looks good but the lack of gluten in 100% cp flour is sad.
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Apr 29, 2016 22:13
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Sheep-Goats posted:They are oily by nature, try eating them with something that can be good with oil like bread or else something vinegary i used a pretty thick rye cracker and it was remarkably better when i switched from frank's to tobasco. still had a really oily feeling in my mouth 10-15m after i finished eating them. if you guys like these things i'd recommend finding a jewish deli around you if you have them. whitefish salad, smoked sabel, and lox are all up there with this
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Apr 29, 2016 22:27
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Business Gorillas posted:i used a pretty thick rye cracker and it was remarkably better when i switched from frank's to tobasco. still had a really oily feeling in my mouth 10-15m after i finished eating them. I've never had sable, but hot-smoked whitefish, salmon, and bluefish are all goddamn delicious, so I assume sable is as well. To your original question I usually dump my dines into a sieve for a few minutes while I get the rest of my stuff ready, it may not actually drain more oil but it's not a lot of extra effort.
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Apr 29, 2016 22:37
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Mr. Wookums posted:Looks good but the lack of gluten in 100% cp flour is sad. I'm very much pro-gluten (as all dads should be) but I find the texture really interesting. I have thought about mixing chickpea flour with wheat flour and maybe leavening it, but it's hard to find a good recipe for this. The only one I found is 2.5 cups bread flour and 0.5 cup chickpea flour  Anyway, this morning I had some leftover batter and I cooked another batch, cut out some squares, then topped the squares with thinly scrambled egg and kim chi and that was quite amazing as well.
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Apr 29, 2016 22:44
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drain the oil out before taking the deens out. that way they aren't almost dripping in olive oil when you take them out also use bread instead of a cracker to soak the remaining oil up. toasted or untoasted. I've gone the simple route a few times and just put deens (we're of course talking KO regular, mediterranean, or jalapeņo) on a slice of bakery bread, folded it and ate that mofo. good stuff
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Apr 29, 2016 22:47
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Dines with spicy mustard in between two slices of plain white toast is great drunk food. Just don't forget to brush your teeth before passing out. It WILL come back to haunt you.
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Apr 29, 2016 22:52
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i toast my bread at 500 degrees
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Apr 29, 2016 22:53
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nawcom posted:drain the oil out before taking the deens out. that way they aren't almost dripping in olive oil when you take them out i will not do this since im on a diet but it sounds really good! how do the mediterranean compare to the regular? almost got them but decided to go vanilla for my first dine experience edit: ChrisHansen posted:Dines with spicy mustard in between two slices of plain white toast is great drunk food. 
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Apr 29, 2016 23:29
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Business Gorillas posted:how do the mediterranean compare to the regular? almost got them but decided to go vanilla for my first dine experience They're good, but my least favorite of the KO. I like the jalapeno flavor and I like the cracked pepper a lot. Spanish style is good too, but they're boneless/skinless, which is not my preference.
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Apr 30, 2016 01:40
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Fintilgin posted:They're good, but my least favorite of the KO. I like the jalapeno flavor and I like the cracked pepper a lot. Same.
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Apr 30, 2016 01:48
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Business Gorillas posted:i will not do this since im on a diet but it sounds really good! Those are all good calories though. Healthy fats. They're good for you. Eat one tin if you're worried about it. But, do as you like.
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Apr 30, 2016 03:35
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Business Gorillas posted:250-300 calories and one protein bar is like 280 cals. The gently caress man? Eat the dang bones!
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Apr 30, 2016 03:44
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Yeah 250-300 for a serving of fatty meat ain't too bad I mean it's not fantastic compared to chicken breast or water packed tuna but what is?
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Apr 30, 2016 03:49
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eating 250 calories worth of sardines and its absorbed olive oil every day is actually a smart health choice. dunno what's up with you e: What Are the Benefits of Eating Sardines? Scrotum Modem fucked around with this message at 03:55 on Apr 30, 2016 |
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Apr 30, 2016 03:53
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Sardines are so good for you that you can utterly ignore the calorie content. Even neurotic bodybuilders approve of sardines as downside-free
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Apr 30, 2016 03:54
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If your sole goal is weight loss every calorie counts. It's a valid consideration if you're trying to keep to 1500 a day or something. Once you're at weight (and probably exercising) the dines shouldn't be an issue for your weight though. They're also a good mix of protein and fat that generally makes people feel full on less, making them not a bad snack for the weight conscious. Long term they're quite a good thing to eat for your dick sucking snakes, as mentioned early on itt
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Apr 30, 2016 03:55
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Sheep-Goats posted:If your sole goal is weight loss every calorie counts. It's a valid consideration if you're trying to keep to 1500 a day or something. Once you're at weight (and probably exercising) the dines shouldn't be an issue for your weight though. A tin of sardines is calorie neutral to most people cutting calories that hard, assuming they treat it as a replacement for the fish oil capsules and scoop of protein powder they would've been having anyway. This is how I treated them on my most recent cut and it was way more enjoyable than dumb shakes and pills If it's one of those people cutting to like 1200 calories on nothing but big bowls of rice or a soup diet then there's no hope for them anyway so they may as well eat the 'dines
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Apr 30, 2016 03:58
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Christ I did the calorie restriction poo poo. I would rather scarf steak and chug beer then go back. As long as poo poo stay relatively where it is at.
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Apr 30, 2016 04:31
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VendaGoat posted:Christ I did the calorie restriction poo poo. I got better results keeping my carbs down to ~100g/day and eating a lot more fat than I did from strict calorie cutting, but I also lift 4x a week. Not sure how the approach would work for normies but working out more beats cutting calories by a mile imho
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Apr 30, 2016 04:37
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Epic High Five posted:I got better results keeping my carbs down to ~100g/day and eating a lot more fat than I did from strict calorie cutting, but I also lift 4x a week. Not sure how the approach would work for normies but working out more beats cutting calories by a mile imho Hell yeah, want to eat more then lift heavy poo poo more and I'm not talking about one's own prodigious girth.
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Apr 30, 2016 04:41
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Wamdoodle posted:Hell yeah, want to eat more, you lift heavy poo poo more and I'm not talking about one's own prodigious girth.  awwww yeah, people assume i'm there for the curlz4girls/glutes4sloots plan but really I'm just there so I can keep eating a shitload of good food and not blow up. everything else is just a side effect
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Apr 30, 2016 04:43
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Business Gorillas posted:how do the mediterranean compare to the regular? almost got them but decided to go vanilla for my first dine experience They're really good for a salad and/or pasta. Toss that poo poo with some feta or parmesan. Yum.
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Apr 30, 2016 04:46
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Epic High Five posted:I got better results keeping my carbs down to ~100g/day and eating a lot more fat than I did from strict calorie cutting, but I also lift 4x a week. Not sure how the approach would work for normies but working out more beats cutting calories by a mile imho Jesus, you're a 20 something try hard. I have a gut, love to eat and drink. I'll deal with some pudginess.
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Apr 30, 2016 05:01
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made the wife get me a couple cans of kipper fillets, gonna mash that poo poo up with lemon, sour cream because to hell with creme fraiche, horseradish, chives, and cream cheese. Spread and serve on some good rear end toasted crusty bread and some onion slices, you ask? You goddamn right, son.
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May 1, 2016 22:03
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just had some dines on crackers with dijon life is good
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May 1, 2016 22:08
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One more trip report for the Brunswick Sardines in Mustard Sauce, they were half the price of the Clover Leaf Brislings and so great things were not expected of them... On their own, with a fork, over the sink... a bit blah. Texture was fine, but none of the 'meaty' taste of the Clover Leaf ones. A lot more 'fishy' smell in the kitchen afterwards. Children objected, not that I gave a drat. I changed their diapers, they can suffer some sardine smell. So I decided to fry them in a pan, then use them as topping on a couple of over-easy eggs with sriracha and curry powder and a spinach 'salad' (=pile of spinach) on the side and that was drat tasty. So I think I'm hooked on the deen now -- well done, thread. Time to go buy a bunch and try out some of the OP recipes. Thank you all.
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May 1, 2016 22:23
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You can pay us back with photos you're welcome
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May 1, 2016 22:29
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