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I just had a tin of Season sardines (boneless skinless) with Tabasco sauce on crackers after work and they were goddamn good.
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Sep 30, 2016 02:13
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Yesterday I had wheat Triscuits with sardines and a homemade hatch chile hot sauce. I ate all this in a conference room while watching coworkers play Mahjong
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Sep 30, 2016 02:16
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Gonna need a recipe for that hatch chile sauce, sardude.
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Sep 30, 2016 16:21
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Look Sir Droids posted:Gonna need a recipe for that hatch chile sauce, sardude. My notes for the Mexican dish that southerners think is "chili": 5lb pork shoulder or beef roast 1 big bag dried red chillies (ancho/paisillo, guajillio in equal parts, toasted maybe), about 12-15 total ounces of dried chilies. 2 onions 8-10 cloves garlic 4 bay leaves 4 tbsp chopped fresh Mexican oregano or majoram if you cannot get Mexican oreg (~2 tbsp dry). If majoram appx 1tbsp is plenty, add gradually and taste. 2 tbsp cumin Juice of 2 oranges salt, pepper Most legit chili is 5 ancho : 2 pasilla : 2 guajillo, buying softest possible chilies. Recipe turns out okay leaving out the pasillas. Brown meat, cook onions and garlic, add cumin. Add soaked, deseeded, chopped chilis. Cover with stock. Simmer 2-4 hours, using lid to adjust sauce thickness. You can also make a puree of all the nonmeat items, strain it, and simmer the meat in that. Note: A fresh ancho is a poblano which may also dry to become a mulato, you cannot tell before drying, the mulato is darker -- all are mild. Raw poblanos are bitter until roasted. Pasillo is a dark long chili and can be very spicy, they have a distinctive astringent flavor -- often mislabeled as anchos a pasillo is 8-9 inches long and tube shaped rather than conical. Guajillio is a dried Anaheim chili, purple and fairly hot. These are also known as New Mexico chilies or California chilies and their heat level varies a lot when fresh -- Hatch is a town in the chili growing region of New Mexico. A mix of fresh and dried chilies is also fine for this recipe. Chilies de Arbol have no flavor, just heat. Chipotles are smoked dried jalapeños. Chilies de secos are dried serranos with their grassy flavor barely intact. Pequin chilies are sweet, smoky, and brightly hot. 
raton fucked around with this message at 19:59 on Sep 30, 2016 |
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Sep 30, 2016 19:57
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Look Sir Droids posted:Gonna need a recipe for that hatch chile sauce, sardude. OK here's what's up with the hatch chile thing Every year, Wegmans (which is an East Coast groc store chain) does a hatch chile roast where they get these big cases of them and they set up outside roasters like in the southwest. Therefore, I bought a whole case of them because they're delicious and they freeze well. What I did was loosely based on this, which I've done before, http://www.goonswithspoons.com/Mango_Habanero_Hot_Sauce ..but what I really did was puree a bunch of already roasted, defrosted hatches and some good quality apple cider hippie vinegar Softened the onion in a little oil, then garlic, mixed in some cumin and tumeric, folded in, salt to taste  I like the sauce a little thicker and with the texture of the onions. Its not a vinegary hot sauce, more a relish and it's amazing on eggs too.
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Oct 1, 2016 04:45
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Wife is currently making twice-baked potatoes she plans to top with mustard 'dines. I'm wearing a cardigan given to me by an wicked cool ancient pensioner before he moved into an assisted living place. Today is also the day to sort through some boxes of hardware in preparation for finally setting up my workshop in the current place. Need to go do up an iceless Wild Turk 101 old fashioned to see if I can peg the dadometer.
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Oct 1, 2016 17:12
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bought my first 'dines today, KO in olive oil with pepper corns. gonna eat them with rice.
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Oct 2, 2016 02:42
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Ragtime All The Time posted:bought my first 'dines today, KO in olive oil with pepper corns. gonna eat them with rice. ohhh those are good. My second pick, only beaten by the plain ones in oil.
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Oct 2, 2016 11:58
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Sardine Status: Depleted. Pelt Status: Shiny.
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Oct 4, 2016 16:41
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I'm gonna have to rescind my 'okay since it's less than half the price' assessment on Bumblebee after getting two gross cans in a week. Gonna split the price difference and eat kippers for a while.
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Oct 4, 2016 17:49
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Speleothing posted:I'm gonna have to rescind my 'okay since it's less than half the price' assessment on Bumblebee after getting two gross cans in a week. Gonna split the price difference and eat kippers for a while. Just buy good 'dines my dude. Cheap ones are like entirely different fish to decent ones. There are some things you shouldn't cheap out on - you wouldn't buy lovely cheap coffee because you know it's gonna be gross. You'd pay a little more for that sourdough loaf compared to the sliced white. Buy the good fishes. It's worth the money. E: not to mention that the cheap and lovely ones are likely fished unsustainably, compared to stuff like the KO's which come from Norway where you know they're gonna be strict on this stuff so that there will still be fishies for us and our kids to eat in the future. Bardeh fucked around with this message at 18:52 on Oct 4, 2016 |
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Oct 4, 2016 18:45
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Pretty sure the Norworks are ocean rapists almost on an Asian level but I hope not
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Oct 4, 2016 19:36
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I thought KO dines were from Polish waters.
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Oct 4, 2016 19:39
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Tried kippers for the first time. I like them! I was expecting more of a smoky flavor but they weren't very aggressive which was nice. I opened a tin and had it with my salmon salad. I used the packet of dill mustard dressing that came with the salmon (Foppen) and it went well with it. Wikipedia says people in the UK, Belgium, and Japan eat these for breakfast? Do they really? I thought only Nigel Thornberry is only one in Britain still eating these. Speaking of the wiki page. I want to find where the hell they're serving a whole fried kipper with an egg on top. Good God man that looks sumptuous.
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Oct 5, 2016 03:23
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What is this threads opinion on sprats, specifically sprats from Russia or Ukraine and their varying flavors? I am a big fan.
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Oct 5, 2016 03:48
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New Facebook contest on King Oscar's page. You could probably get a coupon just for participating and the really good entries will get prizes.
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Oct 5, 2016 21:55
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Hollismason posted:What is this threads opinion on sprats, specifically sprats from Russia or Ukraine and their varying flavors? I am a big fan. Riga smoked sprats come from Latvia and they're my favorite 'dines I've had so far. I can't tell much difference between sprats and other alleged subcategories of sardine.
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Oct 6, 2016 00:04
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theres a will theres moe posted:Riga smoked sprats come from Latvia and they're my favorite 'dines I've had so far. I can't tell much difference between sprats and other alleged subcategories of sardine.
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Oct 6, 2016 06:59
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numberoneposter posted:Sardine Status: Depleted. how is your shirt and socks status?
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Oct 6, 2016 21:32
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Herr Tog posted:how is your shirt and socks status? Socks Socks Sock I would go right now but it's raining.
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Oct 6, 2016 23:43
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Socksess 
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Oct 7, 2016 05:29
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numberoneposter posted:Socksess precious
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Oct 7, 2016 06:41
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I hate to admit it but having acquired some King Oscars, I actually think I prefer the larger sardines from Trader Joes. I don't know if it's the different fish, or if it's the tails left on, or what, but there's a taste that smacks a bit too much of the bait shop. They're still pretty great, but goddamn the T.J. 'dines in harissa were pretty much the best. I'm looking forward to trying the King Oscar jalapeno 'dines, though.
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Oct 9, 2016 19:40
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TJ harissa dines are my favorites as well
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Oct 9, 2016 21:51
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skooma512 posted:Wikipedia says people in the UK, Belgium, and Japan eat these for breakfast? Do they really? I thought only Nigel Thornberry is only one in Britain still eating these. It's an old people thing. You could almost say it's pretty... dadly. That doesn't mean you shouldn't do it, this being the dine thread and all. Just fry them up quickly and serve with other breakfast things, fry some diced potatoes and eggs and stuff with them. It's totally awesome but the smell will not leave your kitchen until next morning, though.
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Oct 10, 2016 19:03
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thathonkey posted:TJ harissa dines are my favorites as well They are good! The other night I was making veggie burritos (I slow cook chickpeas and tomatoes with spices and garlic and mash it all up) and decided to add some TJ harissas with the hot sauce at the end when I was assembling the burritos. Do not do this.
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Oct 11, 2016 02:51
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A little something from the newspaper comics megathread... ...so, back in 1939 you got free cigars and booze from tinned fishies companies? drat, what a time to be a dad. Speaking of free things in the mail  I HAVE A REQUEST As some of you know, I make art out of sardine lids. A gallery has just invited me to display/sell my works there, so I'm in artdine-making overdrive right now. I can really use as many dine lids as possible... so just a reminder that if you've got a dine-a-day habit and send me a bunch of lids, I will send you a delightful prize in the mail. Plain, printed, sprats/anchovies/kippers/oysters, doesn't matter, as long as they're the rectangular pull-off lids. Thank you, and happy 'dine-ing.
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Oct 11, 2016 06:59
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Some investor guy from TV credits his health and success to eating five cans of dines per day. http://www.cnbc.com/2016/10/11/why-this-millionaire-investor-eats-five-cans-of-sardines-every-day.html
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Oct 11, 2016 22:42
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Male Tears posted:Some investor guy from TV credits his health and success to eating five cans of dines per day. I can respect it but any more than 1 dine can a day is stretching it imo.
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Oct 12, 2016 05:13
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Male Tears posted:Some investor guy from TV credits his health and success to eating five cans of dines per day. I don't like this guy and I can't say I endorse his endorsement of Sardines. Evidence: This loving clown posted:"Sardines are the No. 1 superfood superfood?....uggggggggggggggghlshh. It's bad enough that he used that weasel word. But it's worse enough that he claims it's the "No. 1 superfood" It's like someone asking "could kale also be a superfood?" "No. 1 superfood. Sardine. All other subparfood." This loving clown posted:for guys," I'm pretty sure girls can benefit from sardines too you loving clown. This loving clown posted:"They're a powerhouse of nutrition, Are you loving kidding? This is literally the buzzword Lau from The Dark Knight used when he was scamming the poo poo out of Wayne Enterprises. Is it this easy to be a business person? Just watch movies and poo poo? Why bother studying to be a tech at all, I might ask? ************************** Sorry for the fire, but I'm not a fan of eccentric rich people giving lovely nutritional advice and then dying because of that advice.
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Oct 12, 2016 06:47
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I don't know about you guys, but I rely on celebrities for all of my health advice.
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Oct 12, 2016 14:35
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withak posted:I don't know about you guys, but I rely on celebrities for all of my health advice. I only rely on celebrity doctors  Like Phil and Oz.
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Oct 12, 2016 14:41
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FaradayCage posted:
I bet you loved Steve Jobs.
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Oct 12, 2016 14:56
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Five tins a day?! It takes me at least a week to eat that many dines. dude needs to get some more variety in his diet.
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Oct 12, 2016 21:32
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Imagine how he smells
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Oct 12, 2016 21:59
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Ceciltron posted:Imagine how he smells That was my first thought when I read that article. Opening a can of sardines in my house makes it smell like a Korean bodega, I bet he smells the same.
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Oct 13, 2016 01:10
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bengy81 posted:Opening a can of sardines in my house makes it smell like a Korean bodega It makes my house smell like a Panamanian Taekwondo school.
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Oct 13, 2016 03:10
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This is him:
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Oct 13, 2016 03:31
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Dines giving him luscious hair
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Oct 13, 2016 07:24
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ive got to admit i like sardines but 1 tin and im done for a week at least. im working on getting better though  not a dad yet
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Oct 13, 2016 07:40
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