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Turdsdown Tom posted:the more I eat dines the more I just compare them to KO's. i think i know what kind of dine man I am 
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Jul 6, 2016 21:02
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Turdsdown Tom posted:
Same but fresh grilled ones
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Jul 6, 2016 21:19
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Upgraded the lunchroom at work again Seems like a decent little skillet for ~16 bucks?  I did not grill up the mack in the interests of friendly coworker relations  Was pretty drat good, but honestly I think I kinda like polar/TJ's kips better?
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Jul 7, 2016 01:17
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Porthos brand portuguese style cod ("Bacalhau") on saltines. It's a folded up fillet with the skin on packed in soy oil, garlic and onions. How can something that looks so slimy be so tough and dry. The garlic and onion dont come through in the flavor and all you get is fishiness but not in a good way. 2/10
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Jul 7, 2016 05:15
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I made fisherman's eggs with KOs. But then, also the temperature shock from cracking in eggs cracked my baking dish.  Still delicious.  Are you supposed to finish the eggs outside of the oven? Or cook the dines in the oven and then pull out the dish and finish the eggs only outside of the oven? Either way, apparently the dish also wasn't hot enough to cook the eggs so I had to put it back in for a few minutes.
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Jul 8, 2016 07:11
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The eggs spend some time in the oven and some out. Check the op for deets. Get a pyrex dish for a replacement.
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Jul 8, 2016 07:13
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Polar kipper snacks broken up over a bowl of salty preserved lemon rice is a tasty lunch. 
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Jul 8, 2016 22:41
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Butch Cassidy posted:Polar kipper snacks broken up over a bowl of salty preserved lemon rice is a tasty lunch. That sounds real good
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Jul 9, 2016 01:27
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Those Polars are a fantastic deal for what you get and are my go-to Kippers. Kroger just upped the cost of the Beach Cliffs I normally eat by 20 cents meaning the difference between the two is now only 50 cents. Thinkin the kippers may be worth an extra ha'buck My co-workers are disgusted at the thought of 'dines straight from the tin so I made sure to leave a tin at the office's shared table to remind them of their inferior tastes
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Jul 9, 2016 01:34
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MetaJew posted:I made fisherman's eggs with KOs. But then, also the temperature shock from cracking in eggs cracked my baking dish. You need some pyrex or corningware or their generic equivalent.
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Jul 9, 2016 02:29
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Is it dadly to take horrible pics on a phone? I swear it seems like my brain-damaged cat could buy any smartphone these days and post some work of art on Instagram; but I try to get nice, well lit shots of my artdines on a fairly new Motorola and they come out like poo poo. The gently caress? ... oh god, I'm my dad asking me to program the VCR to tape "the Cosby Show" in 1985, aren't I ANYWAYS, Third Catch:  Dine #7  Dine #8  Dine #9
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Jul 9, 2016 04:23
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Dmitri-9 posted:You need some pyrex or corningware or their generic equivalent. Can pyrex really handle being pre-heated to 500, having cool/room temperature dines thrown in, heated back up, cold eggs thrown in, and heated again? It seems like that's too much shock. But I'm not a materials scientist, what do I know?
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Jul 9, 2016 08:48
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MetaJew posted:Can pyrex really handle being pre-heated to 500, having cool/room temperature dines thrown in, heated back up, cold eggs thrown in, and heated again? It seems like that's too much shock. But I'm not a materials scientist, what do I know? http://imgur.com/a/zAlJf
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Jul 9, 2016 11:13
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Hahhahaha. Upvoted.
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Jul 9, 2016 11:59
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I mean I followed that recipe and my 30+ year old oven safe dish broke, is what I'm saying.
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Jul 9, 2016 17:38
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I make my fishermen's eggs in a small cast iron skillet.
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Jul 9, 2016 17:43
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Maybe being 30+ years old was a reason not to trust it, instead of a reason to trust it..
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Jul 9, 2016 17:43
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zedprime posted:Maybe being 30+ years old was a reason not to trust it, instead of a reason to trust it.. Honestly
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Jul 9, 2016 17:45
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Ceciltron posted:I make my fishermen's eggs in a small cast iron skillet. Tried again in my cast iron skillet. Worked great.
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Jul 9, 2016 19:07
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MetaJew posted:I mean I followed that recipe and my 30+ year old oven safe dish broke, is what I'm saying. Obviously wasn't oven-safe.
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Jul 9, 2016 19:57
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gonna toss some king oscars on italian bread with mayo and tomato for my lunch today.
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Jul 9, 2016 20:11
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im gonna try to hunt down some whole sardines to grill today. if not, i'll find some other fish
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Jul 9, 2016 20:23
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MetaJew posted:Tried again in my cast iron skillet. Worked great. You're welcome. Now you get to feel twice as grizzled because you're using cast iron to cook stinky fish.
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Jul 9, 2016 23:28
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MetaJew posted:Can pyrex really handle being pre-heated to 500, having cool/room temperature dines thrown in, heated back up, cold eggs thrown in, and heated again? It seems like that's too much shock. But I'm not a materials scientist, what do I know? Actual real Pyrex, the old stuff made from borosilicate glass? Yes, definitely. The new stuff made after Corning licensed the name out to some divested subsidiary, which is made from ordinary soda-lime glass and has the same lovely thermal expansion coefficient as regular glass? Possibly. Sometimes. Sometimes not.
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Jul 9, 2016 23:48
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Got an amazon pantry free shipping and had some space in my box and said gently caress it I'm going to finally try some sardines. Do they pair better with whiskey (knobb creek) or beer (stone IPA)? Going to do try the OP suggestion of crackers and hot sauce. That egg dish looks really good I might try that next time.
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Jul 10, 2016 00:38
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pixaal posted:Do they pair better with whiskey (knob creek) or beer (stone IPA)?
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Jul 10, 2016 00:43
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PokeJoe posted:im gonna try to hunt down some whole sardines to grill today. if not, i'll find some other fish They so good.
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Jul 10, 2016 00:44
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Ceciltron posted:Yes. They pair. Both of them. Trip report: Very fishy, reminds me of Yellow tail sushi. Pretty good. Now I assume I eat a bunch of this develop a pallet and in a few years take this back and say it tastes nothing like that.
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Jul 10, 2016 01:14
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pixaal posted:Trip report: Very fishy, reminds me of Yellow tail sushi. Pretty good. Now I assume I eat a bunch of this develop a pallet and in a few years take this back and say it tastes nothing like that. oh you'll end up with a pallet of them alright
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Jul 10, 2016 01:15
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Welcome, my friend. Welcome to the sardine
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Jul 10, 2016 04:52
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Ceciltron posted:You're welcome. Now you get to feel twice as grizzled because you're using cast iron to cook stinky fish. I have a separate cast iron skillet for fish stuff. I mean, you can pick them up from a charity store for five bucks (the 'net is full of instructions on making a beaten up old skillet look like new, the things are literally indestructible) and get to frying/baking dad treats the Real Way. (Many dishes really benefit from the skillet's heat retaining qualities, fisherman's eggs is one of them!) Never use your fish skillet for anything else, though, the taste has stuck on it the first time and will not go away without a good dremeling. 
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Jul 10, 2016 10:52
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Have this gift, delivered on behalf of the Anti-Food Porn thread https://youtu.be/BiIsvtSYMB8
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Jul 10, 2016 15:10
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Gonna grill some flounder tonight. gently caress yeah. Maybe go see if the local has any fresh dines.
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Jul 10, 2016 15:47
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Number 1 Sexy Dad posted:Have this gift, delivered on behalf of the Anti-Food Porn thread 
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Jul 10, 2016 17:56
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Got the dines but did the flounder tonight. Grilled with chopped grilled green onions, soy and lime. Wild rice pilaf side. I'll smoke those little SOBs tomorrow.
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Jul 10, 2016 22:34
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Number 1 Sexy Dad posted:Have this gift, delivered on behalf of the Anti-Food Porn thread Thank you again for the 'dines. You are right that the peppercorns are annoying but the fish size is preferable for getting on a cracker.
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Jul 11, 2016 04:17
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King of Bees posted:They so good. Couldn't find suitable sardines so I got some sort of Japanese smelt.   They're like all roe inside and pretty fishy, but not bad. They seemed like they would be pretty good deep fried.
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Jul 11, 2016 06:52
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PokeJoe posted:Couldn't find suitable sardines so I got some sort of Japanese smelt. Looks great! Did you gut them or just go at them whole? We used to do smelt runs in Northern Michigan and do a quick gutting, and deep fry. They were basically fish french fries.
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Jul 11, 2016 10:49
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Herr Tog posted:Thank you again for the 'dines. You are right that the peppercorns are annoying but the fish size is preferable for getting on a cracker. No problem!
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Jul 11, 2016 11:19
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King of Bees posted:Looks great! Did you gut them or just go at them whole? We used to do smelt runs in Northern Michigan and do a quick gutting, and deep fry. They were basically fish french fries. I grilled and ate them whole. No problems from not gutting them.
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Jul 11, 2016 20:28
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