|
Planet X posted:What yall doin Did Mackeral on Triscuits for lunch. Yours sound better.
|
#
?
Jan 7, 2022 21:44
|
|
|
|
| # ? May 15, 2024 20:45 |
|
|
Planet X posted:
I'm not eating sardines because January is the family vegetarian month. I'm still eating sardines in secret. don't tell Mrs isaboo or my kids
|
|
#
?
Jan 7, 2022 21:55
|
|
|
Costco sardines from the tin over the sink as fast as I can before my 1 and 5 year old see me and demand I share.
|
|
#
?
Jan 7, 2022 22:04
|
|
|
foreverrially dined up and loving it
|
|
#
?
Jan 7, 2022 22:30
|
|
|
6 year old scoots around the kitchen corner "are you eating sar... deeeeeeeeeeeeeeeeeens?"
|
|
#
?
Jan 7, 2022 22:38
|
|
|
Last week I made a Russian New Years feast for myself and some friends. There were a couple tins of sardines but also homemade mackerel escabeche, marinated anchovies, twelve kinds of pickles, two kinds of caviar, golubtsi (stuffed cabbage), smoked salmon devilled eggs, Olivier salad and kholodets (pork trotters jelly). All these count as dad foods in my mind and belong in this thread:   
|
|
#
?
Jan 7, 2022 23:08
|
|
|
tell me about those pickles is that bread zopf? looks great
|
|
#
?
Jan 7, 2022 23:12
|
|
|
you drat right
|
|
#
?
Jan 7, 2022 23:12
|
|
|
Woah you're getting mighty fancy there pal but I see the sink in the background so come on through
|
|
#
?
Jan 7, 2022 23:21
|
|
|
Lol that's the whole dining room table right in the kitchen, and my perch for the night was indeed over the sink. Pickles were all quick-pickled: Fennel and radishes with pink peppercorns and red wine vinegar "BBQ" themed cucumber pickles with garlic, cumin seed, ketchup, apple cider vinegar Szechuan green beans with sesame oil, ginger, garlic and rice wine vinegar Masala cabbage with cardamom, turmeric, cumin, a million other spices White anchovies marinated in the fennel/radish liquid with olive oil Traditional kosher style dills with fennel, juniper berry and celery seed And somebody else brought marinated mushrooms and pickled asparagus. The bread was challah and "Russian black bread" from Whole Foods. The black bread was a rye with poppy seeds and both were infinitely better than if I'd tried to make them myself
|
|
#
?
Jan 7, 2022 23:30
|
|
|
Nostrovia!
|
|
#
?
Jan 8, 2022 00:01
|
|
|
Soul Dentist posted:
HELLO
|
|
#
?
Jan 8, 2022 00:01
|
|
|
I'm so excited for leftover pickles and sardines when I'm off work tonight
|
|
#
?
Jan 8, 2022 00:11
|
|
|
I love the Coors Light mixed in there to keep it real  Man all of that sounds so good My wife makes a pickle with fennel, peppercorn, orange rind and I forget what else. We take a can of smoked herring / kippers and cream those in with some butter and smear it on a cracker and put the pickle on top All aboard the pickle train 
Planet X fucked around with this message at 02:08 on Jan 8, 2022 |
|
#
?
Jan 8, 2022 02:03
|
|
|
С наступившим Новым Голом! Wouldn't be dadly if there wasn't beer. Also extra points for being able to keep it on the back porch for the perfect blue-mountain temperature
|
|
#
?
Jan 8, 2022 02:09
|
|
|
I have been on a budget that doesn't allow for fancy dines except for the two cans of Bela I have left from a discount last month- saw someone mention the Bar Harbor Pepper Mackerel upthread and I can confirm that it's decent and inexpensive (the can is huge!)- also got a can of their sardines in water, but have not cracked it open yet We don't have a lot of stores that sell sardines in my town- the cheap brands, KO and maybe Season or Wild Planet can be found at most stores- there's also a ton of a Filipino brand I can't remember at the Asian supermarket in the city, but that's a whole trip Never thought to try World Market for some reason- will have to check it out tomorrow!
|
|
#
?
Jan 8, 2022 03:16
|
|
|
my world market doesn't have anything from Portugal! Lots of Spanish and Baltic dines tho so I got these:
|
|
#
?
Jan 9, 2022 01:06
|
|
|
I recently heard that because most bars in Japan have toaster ovens, a can of sardines topped in various things and tossed in the toaster is a common snack. Trouble is, I can't actually find any recipes and the ones I attempted myself (mustard bread crumbs and pickled jalapeno slices) were lackluster. Y'all got any ideas?
|
|
#
?
Jan 9, 2022 01:21
|
|
|
Borscht posted:I recently heard that because most bars in Japan have toaster ovens, a can of sardines topped in various things and tossed in the toaster is a common snack. Trouble is, I can't actually find any recipes and the ones I attempted myself (mustard bread crumbs and pickled jalapeno slices) were lackluster. Y'all got any ideas? What kinda sardines did you use? When I think Japanese sardines I think the ones packed in miso, in which case, I think some ginger and green onion on top would do the trick. Sesame seeds too. You could try sprinkling panko on top but I dunno that sounds iffy.
|
|
#
?
Jan 9, 2022 01:32
|
|
|
In my experience you're right on track because it just gets you a hot can of sardines. Restaurants have been just popping a tin and broiling it for a minute for years now. You always get a little pile of salt, some lemon wedges, "charred bread" and usually a smear of butter. And it's always like $16 for a single tin. Waste of money!
|
|
#
?
Jan 9, 2022 02:10
|
|
|
How do people feel about Brunswick? They're on sale this week but are they worth getting?
|
|
#
?
Jan 9, 2022 03:18
|
|
|
They're not great but of course they're worth getting. Mustard are best from them imo, unless the sale includes Kipper Snacks in which case you're in for a treat
|
|
#
?
Jan 9, 2022 03:28
|
|
|
Guildenstern Mother posted:How do people feel about Brunswick? They're on sale this week but are they worth getting? There's only one sardine cannery in Canada and IIRC Brunswick is their premium brand. I haven't had a tin since this thread started 7 years ago. They were fine, I guess? I think it was better than the Bumblebee and Beach Cliff tins they also produce.
|
|
#
?
Jan 9, 2022 03:30
|
|
|
MisterOblivious posted:since this thread started 7 years ago. Why did you do this to me
|
|
#
?
Jan 9, 2022 05:08
|
|
|
the original thread pushes the timeline back another 2 years or something. hth
|
|
#
?
Jan 9, 2022 05:16
|
|
|
Peanut Butler posted:my world market doesn't have anything from Portugal! Lots of Spanish and Baltic dines tho so I got these: huh. i wonder of those rigas are sub "gold" or if riga golds just got some new packaging design either way i wanna eat those oily nuggets
|
|
#
?
Jan 9, 2022 20:37
|
|
|
the brand is Baltic Gold so idk if that means they're lesser, or just a different brand
|
|
#
?
Jan 9, 2022 23:47
|
|
|
The Saucer Hovers posted:huh. i wonder of those rigas are sub "gold" or if riga golds just got some new packaging design They aren't substandard and the packaging isn't new. Jars aren't at widely available as the cans, and they might be a premium fish compared to the cans. The big jars are even bigger than the big cans of Riga Gold, which are already almost double the size of a standard sardine can. Big jar, 250g Big can, 240g. 168g (5.8oz drained) Trader Joe's sardine can is 120g/86g 4.3/3oz
|
|
#
?
Jan 10, 2022 13:51
|
|
|
Peanut Butler posted:just a different brand ah! they just look so similar! 
|
|
#
?
Jan 10, 2022 19:59
|
|
|
sardine thread: is riga a brand or an appellation?
|
|
#
?
Jan 11, 2022 00:17
|
|
|
The Voice of Labor posted:sardine thread: is riga a brand or an appellation? Riga is the capital city of Latvia, and it's on the coast of the Baltic Sea, so it must be a fishing hub. This thread's favorites are Riga Gold smoked sprats in the large, round black and gold cans, but "Riga Gold" is the brand name. Having recently visited a huge, well-stocked Russian market that opened right near me, there are multiple brands and varieties of different smoked sprats, sardines, and herring with "Riga" in the branding and/or similar can and jar designs.
|
|
#
?
Jan 11, 2022 01:08
|
|
|
i buy my riga gold brand latvian sprats in a jar
|
|
#
?
Jan 11, 2022 18:44
|
|
|
FINALLY made the Alton Brown avocado sardine toast that turned out. The trick was to get sardines in oil (from Costco). I always got them in water before and just couldn't stand them. The ones in oil were great. Completely different. 
|
|
#
?
Jan 15, 2022 20:15
|
|
|
Water packed fish is bad news mang
|
|
#
?
Jan 15, 2022 20:51
|
|
|
yeah, its the same for tuna or any other canned fish if you havent tried them in oil
|
|
#
?
Jan 15, 2022 22:58
|
|
|
first is eating fish packed in oil. next is embracing communism
|
|
#
?
Jan 15, 2022 23:07
|
|
|
it cost too much but its a fish i havent consumed before. anyone have experience? 
|
|
#
?
Jan 16, 2022 04:04
|
|
|
How much did it cost and how much does it like Mondays?
|
|
#
?
Jan 16, 2022 04:06
|
|
|
The Voice of Labor posted:first is eating fish packed in oil. next is embracing communism Throw me in the oil soaked gulag. I've seen the light.
|
|
#
?
Jan 16, 2022 04:11
|
|
|
|
| # ? May 15, 2024 20:45 |
|
|
The Saucer Hovers posted:it cost too much but its a fish i havent consumed before. anyone have experience? idk what that will taste like but I used to can gar that I caught. It is super, super bony, so filleting it is just a fool's errand--but, if you cut it and pressure cook or pressure can it, then like all fish bones, they go soft and manageable. Flavor wise, it's defiantly "seafood" but it's more like shark. Dense, meaty, a little chewy. I liked to chop it up and make croquettes with it.
|
|
#
?
Jan 16, 2022 04:26
|
|