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Fellow Sardads, I have received my case of King Oscar Spanish Style dines. Notes: -The original shipping label to amazon from the supplier shows that these are distributed by Bumblebee. -There is barely any carrot in the tin, and I have yet to find a pickle 3 tins in. -For a boneless/skinless dine, these are pretty okay. They are less tuna-y than other boneless/skinless dines. -There is a nice pepper flavor to the oil, but I wouldn't quite call it spice. Not quite the life changing experience I had hoped, but still drat good.
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Dec 8, 2016 00:59
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| # ? May 17, 2024 23:22 |
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My Man Shran posted:Fellow Sardads, I have received my case of King Oscar Spanish Style dines. My Royal Taster box arrived today, and I agree: it's very good for boneless skinless, but overall meh. I had one tiny piece of carrot in the tin and one pepper (which wasn't hot when eaten whole, but very flavorful). Overall this might be my new favorite skinless boneless tin, but on the whole I'd still take a good tin of skin-on bone-in. I wish they made this flavor in tiny whole 'dine form, like the Mediterranean.
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Dec 8, 2016 03:03
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more proof that boneless/skinless are no doubt inferior. let's be honest now.
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Dec 8, 2016 03:56
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nawcom posted:more proof that boneless/skinless are no doubt inferior. let's be honest now. it's indisputably true
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Dec 8, 2016 03:59
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nawcom posted:more proof that boneless/skinless are no doubt inferior. let's be honest now. They are good but basically like tinned trout or super awesome tuna. Good for pasta dishes. Not cracker/hot sauce material.
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Dec 8, 2016 04:19
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nawcom posted:more proof that boneless/skinless are no doubt inferior. let's be honest now. I had my KO boneless/skinless Spanish style dines for lunch today, on sardines, and yeah they were good quality fish but boring. Wish there had been way, way more peppers in there. I'm happy enough eating boneless/skinless dines with shitloads of Tabasco on crackers, but I don't have a work Tabasco bottle (yet). I ate them in the lab because I figured I'd try to be nice and not make all the cube area smell like 'dines, but in a surprise twist there were also people working in the lab space today. I ate the 'dines in there anyway because it's got more ventilation.
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Dec 9, 2016 19:04
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Anyone seen Frank? It's his lunchtime man, go check around the fume hoods.
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Dec 9, 2016 19:07
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Sheep-Goats posted:Anyone seen Frank? Finally figured out how to eat my dines without getting fishy oil all over my hands 
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Dec 9, 2016 19:11
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I like the bone-in, skin-on KOs better than the boneless, skinless, which to me taste way closer to canned tuna than the other. I was at World Market the other day on the hunt for some Christmas presents, and they had some interesting looking 'dines, but they were like $3.99 a tin. I could get a pound of chicken breasts for $2.99 so just gotta keep things in perspective here. That's way too much for some tiny fishies. Came home and had some Jalapeņo KOs on homemade sourdough bread with an over easy egg and some chili garlic sauce instead of those fancy-pants World Market 'dines. Life is good.  
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Dec 9, 2016 19:42
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I've just started eating ko sardines with bones and skins and they are not bad at all. I don't think I'll ever go back to skinless/boneless but I'm still trying to get used to tail fin parts.
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Dec 9, 2016 19:48
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Pham Nuwen posted:Finally figured out how to eat my dines without getting fishy oil all over my hands okay now for the hard part... avoiding fishy oil on your lips  
Ruzihm fucked around with this message at 21:39 on Dec 9, 2016 |
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Dec 9, 2016 21:36
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Pham Nuwen posted:but I don't have a work Tabasco bottle (yet) shameful I got my husband into hot sauce and I am so proud
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Dec 9, 2016 22:17
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Pham Nuwen posted:I had my KO boneless/skinless Spanish style dines for lunch today, on sardines, and yeah they were good quality fish but boring. Look at this guy going all meta-dad, putting sardines on his sardines
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Dec 9, 2016 22:36
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theres a will theres moe posted:Look at this guy going all meta-dad, putting sardines on his sardines gently caress me, this is actually the first time I noticed how close "sardines" is to "saltines".
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Dec 9, 2016 22:42
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Pham Nuwen posted:gently caress me, this is actually the first time I noticed how close "sardines" is to "saltines". Lotsa troubles there for Japanadads
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Dec 9, 2016 22:55
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Well I done met my match. Van Camp's kipper snacks are quite possibly the worst canned fish I have ever had. I've had some iffy ones that didn't thrill me on Triscuits, but I at least threw them into a pasta sauce or a salad dressing the next day. This was the first time I've ever just said "gently caress it" and threw the fish out, consoling myself that kipper tins are slightly bigger and make a good raw material for my sardine art.
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Dec 10, 2016 02:00
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I used to love getting the Thai version of these things when I was upcountry in Thailand, usually for sale at little roadside stalls https://www.youtube.com/watch?v=iuxlo9xkS5Y
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Dec 10, 2016 04:25
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I'm considering getting dried sardines to make this (if my dad ever goes to the asian market to get his drat 5 gallons buckets of soy sauce........) but, like, would I eat the whole fish? I guess? it doesn't really bother me but I want to make sure it's cool and good to eat
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Dec 11, 2016 12:31
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The Snoo posted:I'm considering getting dried sardines to make this (if my dad ever goes to the asian market to get his drat 5 gallons buckets of soy sauce........) but, like, would I eat the whole fish? I guess? it doesn't really bother me but I want to make sure it's cool and good to eat It's fine.
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Dec 11, 2016 16:05
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Got another royal tasters kit.
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Dec 12, 2016 22:34
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hey...uh...these are pretty good. i like them on crackres, thanks 2 this threade
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Dec 13, 2016 04:40
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KO had another Facebook taster thing today, but it got full SUPER fast. Edit: I got in, but I'm kinda bummed because it's for boneless skinless and I much prefer the others. Oh well. FREE 'DINES! dreadspork fucked around with this message at 20:06 on Dec 15, 2016 |
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Dec 15, 2016 19:58
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The Snoo posted:the new/fancy bumblybee sardines were discussed earlier in the thread; my shoprite had them on sale for $1.75 and I grabbed these because I love the KO mediterranean ones. did you make sure to leave 42 grams of fish bits in the container for lunch tomorrow as the serving size encourages?
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Dec 15, 2016 20:07
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Dec 16, 2016 21:21
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Look Sir Droids posted:Got another royal tasters kit. I finally got in on one and got them in the mail yesterday. Not only is it free dines, but you get a coupon also. Today I also stocked up on Wasa crackers, avocado, and hot sauce. It's a good day.
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Dec 17, 2016 00:28
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Down to about 4 cans of my case of sprats. 
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Dec 18, 2016 04:03
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What is this fine fishnoodle dish you have presented us with?
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Dec 18, 2016 04:40
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My Man Shran posted:What is this fine fishnoodle dish you have presented us with? This makes about twice what's in my photo, Roughly: 1/2 # linguini 1 can riga sprats (5.6oz) drained but reserve the oil parsley (I like the freeze dried stuff) lemon juice fermented chili paste (the stuff I use is homemade from a guy back home but something hot and sharp like sambal olek would be pretty close; you want a spicy complex, sharpish thing, not a sweet one jarred pasta sauce salt and pepper Then do this: *Get your pasta going in just enough water to cover it. *Combine maybe 1/4c of pasta sauce, squeeze of lemon, parsley and pepper to taste, your drained dines. Set this aside. If you're feeling fancy reserve a whole dine per serving for garnish. *When your pasta is done, reserve a ladle of water (chuck it in with the sauce and other stuff from step 2) and drain *Turn your heat down to about 75%, throw your pasta, sauce/dine mixture and pasta water back into the pot or pan you've been using, add just a couple spoonfuls of reserved dine oil and stir like you mean it until the liquid is reduced and coating the pasta really nicely *Salt to taste but it shouldn't need too much between the dines and chili paste the yeti fucked around with this message at 05:01 on Dec 18, 2016 |
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Dec 18, 2016 04:58
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King Oscar is doing another haiku challenge.
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Dec 20, 2016 01:19
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Eat the little fish They are very good for you Even the boners
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Dec 20, 2016 01:48
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Dec 20, 2016 04:23
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um,
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Dec 20, 2016 04:37
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Friend sheep-goats is just making sure the thread is bumped so the gospel of the smallfish continues to thrive Thank you, sheepgoat.
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Dec 20, 2016 04:52
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the yeti posted:This makes about twice what's in my photo, 👌👌👌 I like making dishes similar to this with sardines and it's very good  I'll have to make this with the other half of my tin of KOs tomorrow. I keep adding sambal olek to everything right now as well, it's so tasty
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Dec 20, 2016 05:00
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The King Oscar haiku contest is live on their Facebook page. I won a sardine fork, free tin coupon, and a box of vintage 2007 sardines last year. You can enter as many times as you want, so start writing those haikus!
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Dec 20, 2016 15:47
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I saw one of these in a store today It is called a povitica  A loaf weighs maybe four pounds or something it seems real great Apparently it's an old world Polish thing which is good because you know that just a huge amount of suffering was involved in it somehow raton fucked around with this message at 03:25 on Dec 21, 2016 |
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Dec 21, 2016 03:22
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nothing like a midnight snack of bacon and cados on toast its really really hard to make cados look green and not just like baby puke on camera when you mash em up
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Dec 21, 2016 09:31
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Sheep-Goats posted:I saw one of these in a store today I need this in my life I grew up in a polish neighborhood how did I miss out on this
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Dec 21, 2016 14:46
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Going to eat sards right out of the smelly tin in front of my very southern the-only-good-food-is-fried-nuggets family this christmas. Any suggestions for extra gross canned seameats? I am down for the smoked shellfishes, the gooey pinkfish, and things with tentacles.
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Dec 21, 2016 18:55
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I've never clicked on this thread but I had a bunch of fried sardines for dinner. They were good. I like sardines.
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Dec 21, 2016 21:27
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