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Soul Dentist posted:Turn your oven to 450 or higher with a cast iron pan inside. Chop a whole bunch of parsley with stems and a medium onion. Mash those in a bowl with two cans of whatever fish product in oil you want. With the oil from one can. Watch it like a hawk because it’ll get ruined if you leave it in the oven 30 seconds too long
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Feb 6, 2022 06:45
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Cat Hassler posted:Watch it like a hawk
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Feb 6, 2022 08:34
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onions will be fine, parsley not so much but I think fishmans oven temps for ten minutes will, at least, put the fear of god into any pathogens chillin' on your parsley
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Feb 6, 2022 08:38
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You worry about pathogens on fresh herbs? In a dish that features runny eggs no less? Nobody mention tabbouleh or how it's really good with sardines
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Feb 6, 2022 09:07
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Soul Dentist posted:You worry about pathogens on fresh herbs? In a dish that features runny eggs no less? Do you not rinse off your herbs before eating them?
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Feb 6, 2022 09:52
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I rinse them when I buy them from the store and store in paper towels in the fridge or a glass of water on the counter.
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Feb 6, 2022 20:18
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I just spit on them and give them a quick rub on my shirt.
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Feb 6, 2022 20:32
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 KO 'dines in white wine vinegar, olive oil, and capers. Top loving notch.
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Feb 7, 2022 18:06
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First good tomato dines I’ve ever had. Porthos got it right.
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Feb 7, 2022 22:15
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TIL that a steak Oscar gets it's name from the fact that veal Oscar was a favorite of the King of Dines himself. Even if they don't sell lump crab.
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Feb 15, 2022 03:52
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Big Bad Voodoo Lou posted:Where are you located? Costco carries the Acme nova salmon as well as their own Kirkland brand, which is cheaper and identical, as far as I can tell. I'm in the Madison area of south central WI, I finally bought some smoked blind robins, they are salted/smoked herring and holy poo poo the salt! The smoke! It was like biting a burnt electric fence. I gave up as I'm super busy this week and tossed them but I suspect that soaking in water or milk and carefully warming them up would pay off, kind of. Sort of. A little in kedgeree or potato soup is supposed to be good. Canned kipper snacks are always there for me though so why bother with those difficult things.
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Feb 15, 2022 05:39
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wholesome dad John Townsend’s mildly obsessive-compulsive you tube has several videos about forgotten ways of preserving food before refrigeration https://youtu.be/QdzAt6e1l-c
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Feb 15, 2022 14:57
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I mean, I eat bacalhau as often as possible so stockfish is just that with an EZ-Carry handle. Also I've seen multiple of his videos already that involve essentially confiting whole chunks of meat in butter, so double would.
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Feb 15, 2022 15:44
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Went to a Portuguese market, got some Vinho Verde and 'dines
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Feb 16, 2022 21:07
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Myron Baloney posted:I'm in the Madison area of south central WI, I finally bought some smoked blind robins, they are salted/smoked herring and holy poo poo the salt! The smoke! It was like biting a burnt electric fence. I gave up as I'm super busy this week and tossed them but I suspect that soaking in water or milk and carefully warming them up would pay off, kind of. Sort of. A little in kedgeree or potato soup is supposed to be good. Canned kipper snacks are always there for me though so why bother with those difficult things. The first time I ever heard of blind robins they were described to me as a bar snack. so maybe with large amounts of beer
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Feb 17, 2022 01:10
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The Voice of Labor posted:lady and gentlemen 
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Feb 24, 2022 06:14
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the seasons in lousiana hot sauce are p' good but the sauce they're in in no way shape or form resembles tabasco. it's more like a tomato chile sauce
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Feb 26, 2022 03:29
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The Voice of Labor posted:the seasons in lousiana hot sauce are p' good but the sauce they're in in no way shape or form resembles tabasco. it's more like a tomato chile sauce You make that sound like it's a bad thing. I don't care for plain Tobasco sauce
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Feb 26, 2022 03:47
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my sardines say packed in lousiana hot sauce, that's kinda what I expect. like, I was looking forward to going to town on a can of beachcliffs in hot sauce only good and what I got was not that. it wasn't better or worse, they are good tasty 'dines, it was just unexpected
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Feb 26, 2022 04:30
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I think if they used actual hot sauce the fish would be pickled rather than just canned, from the vinegar. The texture would be firmer and bouncier from the acid. Wait why don't they do that!
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Feb 26, 2022 04:38
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there's plenty fish packed in vinegar and lemon juice and tomato sauce isn't exactly not acidic also mustard. maybe that's the "cheap dine" commonality, really acidic canning medium
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Feb 26, 2022 04:59
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Taste the "mustard" out of a can of sardines and then taste it from a bottle. It's not the same thing. Also the pH of tomatoes is definitely not enough to escabeche
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Feb 26, 2022 07:41
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as usual king oscar tomato and ko dijon mustard are both amazing
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Feb 26, 2022 17:50
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did a can of la megara's with lemon. p' good. I was going to use my dirt ph tester to get some OBJECTIVE QUANTIFIABLE data regarding dine acidity, but the first thing the instructions say is not to put it in liquids so I couldn't get a vinegar baseline and subsequently called the project off. subjectively the dines were sour, not overwhelmingly so, but the lemon juice had def' penetrated the dine flesh thoroughly and evenly. texture might have been a bit on the firm/rubbery side, but that might also be confirmation bias on my part as I was going into this can looking for the ceviche effect. taste was good, lemony, salty. oil was soy bean and seemed fine. next time I'm at the old people store I'm going to get a thing of ph strips and cans of beachcliff in hot sauce and mustard
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Feb 26, 2022 23:05
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God speed I'm genuinely really curious!
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Feb 27, 2022 00:48
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The Voice of Labor posted:there's plenty fish packed in vinegar and lemon juice and tomato sauce isn't exactly not acidic also mustard. maybe that's the "cheap dine" commonality, really acidic canning medium I'm in the "they put the lovely fish in mustard/tomato" camp. Not only does the "sauce" suck, so do the fish, IMO.
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Feb 27, 2022 01:09
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Android Apocalypse posted:You make that sound like it's a bad thing. that said literally just made sardines with spring onion, tons of pepper, a bit of lime juice and tabasco and it was perfect on toast
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Feb 27, 2022 14:03
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I usually only use Tabasco if there aren't other, better hot sauces available, or if I deliberately want something that adds heat and little flavor. Like, I don't hate Tabasco, I just consider it to have a very flat and mild flavor profile.
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Feb 27, 2022 22:53
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Tabasco's variants are better than the regular. Scorpion, garlic/cayenne, and chipotle are good. I once had a tabasco soy sauce that was given to me by a friend from Louisiana and it was surprisingly good as a gyoza dippin' sauce.
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Feb 28, 2022 00:40
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I've said it before and I'll say it again Tabasco is gutter trash. The variants aren't bad but it's an embarrassment to the International Hot Sauce Community
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Feb 28, 2022 06:45
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Think of it more a pepper vinegar. It’s a blended Tabasco pepper vinegar.
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Feb 28, 2022 07:08
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All hot sauce is pepper vinegar. Tabasco uses trash Tennessee whiskey barrels sanded down to make it weird. Barrel aged hot sauce in general isn't my thing but Tabasco is like a pelican poo poo in an open Jack barrel of Frank's.
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Feb 28, 2022 07:25
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Yes all hot sauce is pepper vinegar or fermented pepper blended in the brine. But there is also pepper vinegar. Whole Tabasco peppers in vinegar, and the vinegar poured off the peppers is the condiment. Tabasco is a blended pepper vinegar in that sense. Bar Ran Dun fucked around with this message at 16:43 on Feb 28, 2022 |
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Feb 28, 2022 07:32
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Yeah this poo poo: is dope, is not what people think when Tabasco is mentioned, and actually isn't what I even think about when I think about hot sauce, but I'd use it the same way. On a sardine sandwich? 
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Feb 28, 2022 07:40
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Soul Dentist posted:I've said it before and I'll say it again Tabasco is gutter trash. The variants aren't bad but it's an embarrassment to the International Hot Sauce Community The only time I liked Tabasco was in the tiny bottles in MREs. It isn't hot and is too thin to qualify as sauce, but, in the desert, you take what you can get.
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Feb 28, 2022 08:28
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Soul Dentist posted:Yeah this poo poo: is it easy to get the peppers out e: i want to eat the peppers
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Feb 28, 2022 09:44
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Soul Dentist posted:Yeah this poo poo: There's also Pique, a Puerto Rican condiment. It's peppers and stuff in a bottle of vinegar. There's no standard recipe so you'll want to read a bunch to figure out the sort of stuff you want infusing in your home's bottle. Here's a basic one to get ya started: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/pique-puerto-rican-hot-sauce/
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Feb 28, 2022 10:55
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Oh hell yes with the pineapple and garlic. I had a buddy that spent like four years at Rikers that kept a bottle on him at all times. He would eat literally anything, up to and including trash, like a goat except he refused to eat peanut butter because "that's what he ate on the inside" One time we went fishing in Sheepshead Bay and caught some gnarly looking chum fish that he brought home and made into fish head soup that everybody except his mom refused to eat. His mom loved it.
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Feb 28, 2022 16:06
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Chipotle Tabasco is the only variant I like. In the Philippines there's sukang sawsawan or sinamak, which are vinegar dipping sauces with chilis in them. They're nice to cut thru fatty dishes like lumpia or bangus. Bangus is fried milkfish so that's sardines-adjacent.
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Feb 28, 2022 18:20
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I'm pretty well convinced that almost anything Tabasco does well, Crystal does better.
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Feb 28, 2022 18:27
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