|
pahuyuth posted:I've pretty much switched over to Brunswick dines, away from even the mighty KO. The Brunswick fillets in mustard and dill sauce are so drat good. I usually throw 'em in a chopped kale/chard/spinach/other greens salad. The olive oil and spring water Brunswicks are good too and I usually eat those with a mashed up avocado and some sambal oelek. Do not get their kippered herring
|
#
?
Apr 6, 2019 11:23
|
|
|
|
| # ? May 22, 2024 18:54 |
|
|
Someone link me a fisherman's eggs recipe. I don't see the one that was in one of the OPs.
|
|
#
?
Apr 6, 2019 17:30
|
|
|
step 1: crank your oven up as high as it will go. we're looking for six or seven hundred degrees
|
|
#
?
Apr 6, 2019 17:57
|
|
|
https://twitter.com/visakanv/status/1100031820085641217
|
|
#
?
Apr 6, 2019 19:15
|
|
|
MetaJew posted:Someone link me a fisherman's eggs recipe. I don't see the one that was in one of the OPs. https://www.thesophisticatedcaveman.com/fishermans-eggs/ Pretty much this but I like to add some fried cubed potato for extra full up feeling 
|
|
#
?
Apr 6, 2019 19:43
|
|
|
Every recipe is totally different, the only common element is that you put sardines and eggs together. I combine sardines with whatever vegetables sound good at the moment, top with eggs, and put the pan in a 400F oven for 10 minutes. Lots of recipes say you're supposed to preheat the pan too or partially cook the sardines first then take it out of the oven to add eggs and put it back in to cook longer, but gently caress opening the oven multiple times.
|
|
#
?
Apr 6, 2019 21:21
|
|
|
I made some in my cast iron skillet with green onions, diced sweet onion, pureed garlic, diced campari tomatoes,salt, pepper, and a hearty spoonful of gochujang. I used KO dines and added an avocado at the end. It was delicious.
|
|
#
?
Apr 7, 2019 01:59
|
|
|
MetaJew posted:I made some in my cast iron skillet with green onions, diced sweet onion, pureed garlic, diced campari tomatoes,salt, pepper, and a hearty spoonful of gochujang. I used KO dines and added an avocado at the end. It was delicious. 
|
|
#
?
Apr 7, 2019 02:07
|
|
|
maybe its cause i eat the cheap stuff but i love making a sardine salad sandwich. it's like tuna but a little stronger flavor
|
|
#
?
Apr 7, 2019 03:03
|
|
|
MetaJew posted:I made some in my cast iron skillet with green onions, diced sweet onion, pureed garlic, diced campari tomatoes,salt, pepper, and a hearty spoonful of gochujang. I used KO dines and added an avocado at the end. It was delicious. I dig the idea of the gochujang. I'll have to try that myself.
|
|
#
?
Apr 7, 2019 19:09
|
|
|
Trainee PornStar posted:https://www.thesophisticatedcaveman.com/fishermans-eggs/  Really I just fry potatoes and onions in a skillet, stir in a can of 'dines and then crack a couple eggs on top and slap the lid down for a minute. Heating up the oven seems like a lot of work.
|
|
#
?
Apr 8, 2019 20:17
|
|
|
Zoe posted:
I'm not a great cook so generally go by google but a skillet sounds a great investment, cheers
|
|
#
?
Apr 8, 2019 20:52
|
|
|
Roki B posted:Do not get their kippered herring Is this a joke post I just tried Brunswick for the first time after being an Oscar Man and it's an identical product Was thinking it'd be worse, but no it's the same can, it's the same amount of smoked herring to the gram, it's the same smoked taste, it's gotta be owned by the same company or something and I just saved a dollar on dinner so do not try to own me, you are the one who is wrong
|
|
#
?
Apr 9, 2019 01:54
|
|
|
Trainee PornStar posted:I'm not a great cook so generally go by google but a skillet sounds a great investment, cheers They are a great investment. Don't the route I first went, though, and get a cheap one. Get a heavy cast iron one, watch a Youtube vid about how to season it, and you will use it for the rest of your life.
|
|
#
?
Apr 9, 2019 01:58
|
|
|
extra stout posted:Is this a joke post They don't taste exactly the same to me. I prefer Brunswick! (For smoked herring)
|
|
#
?
Apr 9, 2019 02:42
|
|
|
You don't even need to look up how to season it if you don't really care, because that stuff seems to be largely a creation of the Internet age made up by people that want to make owning cast iron into a more pretentious thing than it needs to be. All you need to do for your cast iron to become seasoned is cook in it.
|
|
#
?
Apr 9, 2019 03:08
|
|
|
The Frugal Gourmet was telling people to season their pans back in the 80s, I don't think it's internet pretension.
|
|
#
?
Apr 9, 2019 03:48
|
|
|
A FUCKIN CANARY!! posted:You don't even need to look up how to season it if you don't really care, because that stuff seems to be largely a creation of the Internet age made up by people that want to make owning cast iron into a more pretentious thing than it needs to be. All you need to do for your cast iron to become seasoned is cook in it. I never thought it was. But a vid will help new cast iron owners know how to treat the skillet. I use Youtube to help me in my job, sometimes. Many real life questions can be helped that way. Calm down, mate, I was just trying to help a bit. Go enjoy a can of sardines, the thing that brings us to this thread.
|
|
#
?
Apr 9, 2019 04:21
|
|
|
I wasn't trying to say that I had a problem with your post. A lot of people get turned off from considering cast iron because they look up info on it and the first thing they see is crazy oven cycling flaxseed oil rituals.
|
|
#
?
Apr 9, 2019 05:02
|
|
|
A FUCKIN CANARY!! posted:I wasn't trying to say that I had a problem with your post. A lot of people get turned off from considering cast iron because they look up info on it and the first thing they see is crazy oven cycling flaxseed oil rituals. Fair enough. A virtual tin of KOs is being sent in your direction. (Not a real one, since I ain't giving mine away.)
|
|
#
?
Apr 9, 2019 05:50
|
|
|
The only things you really need to do to cast iron to not destroy it is don't soak it in water, and don't put it in the under oven broiler to "just get it out of the way for a few minutes" then forget about it for several months. I learned #2 the hard way and I'm not too sure how to fix it.
|
|
#
?
Apr 9, 2019 11:55
|
|
|
What happened to your pan? Warped? Or did it just rust out? If it's the latter a thorough cleaning & reseasoning should fix it. Fixing warped cast iron is above my pay grade.
|
|
#
?
Apr 9, 2019 14:25
|
|
|
The seasoning started to peel off in chips on the side and bottom, where the pan wasn't seeing as much action. So even though I re-seasoned it, it's still chipping because it's no longer one continuous coating. I'm nervous about those chips working it's way into the food because it continues to run over time. On the bottom, as it continues to chip off, some of the exposed areas have started to rust a little bit. I cover it with oil after every use and make sure I get the bottom too, but I don't use it enough. I feel like the best way to deal with it is to just completely strip the whole thing, but that's outside of my comfort zone and I'm really nervous about making things worse. The skillet was a wedding gift to my grandparents and was handed down to me after they died so it has a lot of sentimental value. When I found out this was happening, I scoured it with steel wool trying to get as much of the loose material off. I wasn't holding it correctly and got a piece of the seasoning wedged underneath my fingernail 
|
|
#
?
Apr 9, 2019 14:56
|
|
|
Yeah it sounds like a complete strip & reseasoning is called for. Don't worry about "loving it up." It's made of loving iron & few things in your house are going to affect it. While stripping the chipped seasoning is relatively easy, the reseasoning will take some time. You may gently caress it up, which means you'd have to start over. Oh well. When you have it reseasoned, it will be just like your grandparents if it. You can do it!
|
|
#
?
Apr 9, 2019 15:00
|
|
|
How would I strip it? I scrubbed the poo poo out of it, the chips are happy to come off where the seasoning was thinnest, but it's secure on there good on the bottom and isn't moving. Also, I guess for what it's worth, it was in terrible condition when I got my hands on it. My grandfather used it for deep frying chicken cutlets and nothing else and did no maintenance at all. Then, when he died, it got thrown into a plastic bag and hung out in a cabinet in my parent's house unused before I liberated it. It was so sticky with years old grease that when I first grabbed it by the handle, my hand became stuck and I couldn't get it to let go. After over a half hour of scrubbing with soap and water, it was still so sticky it was risky just touching the thing. So I tried rubbing some oil on the surface and throwing it in the oven, but somehow an oiled up paper towel still managed to stick. After a while I got super frustrated and just threw it in the oven, bits of paper towel still stuck to it and all. After 3 seasoning cycles of this it finally resembled something usable. The palm of my hand was so stained from all the old stuck on grease that it took almost a full month before my hands looked clean again. I should post some pictures of that god awful handle. You know how there's a hole in the tip of the handle to hang it off? That hole is almost completely filled in with solid, rock hard grease that is now part of the skillet. But at least you can grab it now. In true cast iron fashion, the problems kind of figured themselves out as I used it. The non-cooking surfaces of that pan have always looked a little haggard, but the cook top is silky smooth and perfect. The damage I stupidly caused isn't looking like it'll just go away though. The actual cooking portion of the pan is fine, which is why I've been hesitant to mess with it.
|
|
#
?
Apr 9, 2019 15:23
|
|
|
I used vinegar & baking soda (with some help from my Demel's wire brush) to strip my cast iron stuff. dried it, then immediately seasoned with vegetable oil. You can use electrolysis if you're feeling pretty thorough. https://www.youtube.com/watch?v=O6bFWVB2BRY
|
|
#
?
Apr 9, 2019 19:15
|
|
|
I used a grinding wheel once to flatten out the inside of a very rough sand cast iron pan and it turned out fine. You can't really gently caress it up in a way that is unrepairable unless you make a hole in it or something
PokeJoe fucked around with this message at 23:57 on Apr 9, 2019 |
|
#
?
Apr 9, 2019 19:39
|
|
|
I usually strip off the factory seasoning when I get a new pan and I've had good luck using regular sand paper. Additional cast iron tip: never buy used, because you don't know what it's been used for. A lot of people use iron skillets for melting down and cleaning lead.
|
|
#
?
Apr 9, 2019 21:58
|
|
|
grill youre saelf posted:They don't taste exactly the same to me. I prefer Brunswick! (For smoked herring) brunswick smoked herring was on sale for $1.29 a can today, sorry to anyone from the area who thought they were eating kippers this week also why are you guys talking about pans do you know how inefficient and dumb it is to buy a poor man's 3.75-4.25 oz container of precooked food and then start dolling it up in the kitchen like it'll be a real meal for the family when you're done yelling Bam! and adding overpriced sauces to it i'll do some decent cooking when i catch a big trout but a canned fish is for eating from the can
|
|
#
?
Apr 9, 2019 23:53
|
|
|
By all means I'm a "eat out of the tin over the kitchen sink" guy, but I'm also saying it helps to get the reps in by cooking cheap 'dines before you graduate to that expensive fish you bought.
|
|
#
?
Apr 10, 2019 00:07
|
|
|
I never even heard of seasoning being a thing until a couple years ago, my mom and grandma always just rubbed a little oil in with a paper towel after they washed the pan to keep it from rusting with all the humidity here. I use a little spritz of cooking spray. 
|
|
#
?
Apr 10, 2019 00:16
|
|
|
Like I said, it's mostly a modern thing. All our great-grandparents ever did was just cook in it, and that's all it needs. Forcing some seasoning with heat cycling in an oven gives you a nice, even base layer that'll look nicer when you're first starting off with a new pan, but whether or not you do it is personal preference. After I sand a pan down to bare metal I wash it, dry it, wipe the whole thing down with the lightest possible coat of vegetable oil, and then never worry about maintenance again beyond cooking in it and wiping it out with a paper towel before I put it away.
|
|
#
?
Apr 10, 2019 00:28
|
|
|
I bought a lodge about 15 years ago after reading an Alton Brown cookbook and it came with a little card on how to care for and remake the seasoning. I saw an uncoated steel wok in a store 20 years ago that had a similar card saying "leave a thin coating of oil on this thing, it's ok." It's probably a modern thing because of a couple generations of folks used nonstick, dishwashers, and antibacterial soap, and the idea of coating something with oil and just leaving it seems "dirty." Also, lotsa people just don't cook that often, and the pan gets "gross." Some small number of morons are going to learn about something like this, post it on the equivalent of reddit, and forge it as part of their masculine identity. Can't really avoid that. There are videos on youtube that tell you you're stapling paper all wrong and here's how the greatest generation did it. e: eat the bones
|
|
#
?
Apr 10, 2019 00:36
|
|
|
I can't cast iron because my flat glass top stove sad day Anodized aluminum is fine with me
|
|
#
?
Apr 10, 2019 03:28
|
|
|
I've never heard of not being able to use cast iron on glass stove tops and Lodge says that it's fine. https://www.facebook.com/LodgeCastI...52629728755496/
|
|
#
?
Apr 10, 2019 03:39
|
|
|
A FUCKIN CANARY!! posted:I've never heard of not being able to use cast iron on glass stove tops and Lodge says that it's fine. https://www.facebook.com/LodgeCastI...52629728755496/ Yeah I have a flat glass top stove and I use my cast iron on it all the time. Just gotta be careful not to drop it on there or something.
|
|
#
?
Apr 10, 2019 06:21
|
|
|
It's been scraping it up
|
|
#
?
Apr 10, 2019 10:36
|
|
|
I really wanted some fisherman's eggs this morning but my ravenous hellspawned kids had once again eating everything I wanted EXCEPT for one last tin of KO boneless and skinless 'dines. I had no eggs, no onions... so I prepared some stone ground grits (get the gently caress outta here, instant grits!) and dumped the fishies in it with some butter and a It was goddamn delicious. Having been raised in the southern US I am well familiar with shrimp and grits but the sardines were just as good.
|
|
#
?
Apr 11, 2019 21:57
|
|
|
pahuyuth posted:I really wanted some fisherman's eggs this morning but my ravenous hellspawned kids had once again eating everything I wanted EXCEPT for one last tin of KO boneless and skinless 'dines. I had no eggs, no onions... so I prepared some stone ground grits (get the gently caress outta here, instant grits!) and dumped the fishies in it with some butter and a This is one of my go to sardine dishes, I have some grits on right now. Different hot sauce, same everything else. Also great is when you refry the grits with mashed sardines on top. I'm sure I've posted it like 4 times but it is that good.
|
|
#
?
Apr 11, 2019 23:58
|
|
|
|
| # ? May 22, 2024 18:54 |
|
|
re-fry the grits you say?  I will try that
|
|
#
?
Apr 12, 2019 00:11
|
|