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Someone who is being probed requested that I post that anyone who can't scarf a tin over the sink should lose their dad card.
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Jun 24, 2016 01:11
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tonight i am slamming a cross pack of KO extra virgin oil with a sleeve of ritz crackers
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Jun 24, 2016 01:26
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Turdsdown Tom posted:tonight i am slamming a cross pack of KO extra virgin oil with a sleeve of ritz crackers I did that the other night. It's good.
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Jun 24, 2016 01:29
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naem posted:Those have a lot of personality thathonkey posted:i usually lurk this thread but i wanted to point out that those dine arts are really cool BaconCopter posted:This one is so good!! I wish I had printed tins (only stacks of KO over here), or I'd hop on this! Thanks y'all. I have a lot of fun making them, and I finally sold one. Plus they give me an excuse (as if I need one) to buy oddball and off-brand dines from Save-a-Lot, like these:  (Yes, that Sol-Mex is a one pound can of dines.  For $2.  )The response to my little contest has tickled me, knowing that some goons are actually somewhat disappointed now when their lids are plain. Aww, shucks, guys, you're making me blush. So let's make this fair and fun for all fish-fiending folks. NEW RULES: 1. As before, first person to send 10 printed lids gets a free dine art 2. First person to send 15 plain lids also gets a free dine art 3. I get to make up more prizes as people send me stuff Enter, and own a piece made on this dadliest bench  (or just laugh at those comically large tin snips I use in cutting near slivers of metal)
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Jun 24, 2016 02:51
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Using a tool that is way, way more powerful than the job realistically demands is actually the dadliest thing about that bench
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Jun 24, 2016 02:56
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Sprat pate arrived! Naturally, I made a burger and used it as a spread. Holy crap, delicious. Loads of lightly cooked onions, some really strong mustard, riga gold pate, some spinach, and a big meaty burger. Tomorrow, I'm going to make a banh mi with this pate. 
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Jun 24, 2016 03:19
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I'm going on tour next week and I'm gonna bring hella sardines. Enjoy your lovely snacks/perishables/fast food, rest of my band, I'll be eating like a king.
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Jun 24, 2016 04:02
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SymmetryrtemmyS posted:Sprat pate arrived! Naturally, I made a burger and used it as a spread. Holy crap, delicious. Loads of lightly cooked onions, some really strong mustard, riga gold pate, some spinach, and a big meaty burger. Hooray! I'm glad you're this excited about it.
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Jun 24, 2016 04:03
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how do y'all eat sardines on the go without making a huge mess of yourself and surroundings ?? need smoe tips
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Jun 24, 2016 04:03
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thathonkey posted:how do y'all eat sardines on the go without making a huge mess of yourself and surroundings ?? need smoe tips Fork -> tin. Don't remove the lid entirely so the oil drips into the main part of the tin. I bring a plastic bag to dispose of the tin in because whiny co-workers with no sense of greatness moan about the smell.
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Jun 24, 2016 04:05
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thathonkey posted:how do y'all eat sardines on the go without making a huge mess of yourself and surroundings ?? need smoe tips I usually put mine in a blender bottle without the metal springball and slurp them thru the hole in the cap. Or you can get GoSard, it's like gogurt but with fish instead of yogurt
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Jun 24, 2016 04:05
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thathonkey posted:how do y'all eat sardines on the go without making a huge mess of yourself and surroundings ?? need smoe tips 
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Jun 24, 2016 04:28
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As a busy professional I usually just have my personal assistant baby bird me
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Jun 24, 2016 04:42
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eat the can itself, no mess, no smells
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Jun 24, 2016 05:53
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The last four posts 
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Jun 24, 2016 05:56
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GoDine The Grab N Go Slurp N Glurp Sardine Treat! When you don't have time to stretch open that can, we've made something great for you, the 'Dine fan! GoDine, the only tubed fish snack that comes in both boned or boneless varieties! WARNING: Boned GoDine contains bones and is not actually suitable to be inhaled, drank, or anything involving slurping and glurping. Please chew and consume responsibly. This product is intended for use by the ages Dad and up.
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Jun 24, 2016 07:34
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Number 1 Sexy Dad posted:I usually put mine in a blender bottle without the metal springball and slurp them thru the hole in the cap. 
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Jun 24, 2016 07:36
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Amazon'd up a small rice cooker to live in the lunchroom at work for fresh 'deen dons, eta tomorrow. This is gonna be awesome, now to get some non-paper bowls, green onions and ginger for proper iwashi donburi 
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Jun 24, 2016 09:20
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My rice cooker is the 2nd best thing I own, after my crock pot I high recommend one to everybody
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Jun 24, 2016 09:59
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Number 1 Sexy Dad is awesome, and he sent me some dines to try. They were KOs with pepper, and I initially tried some plain. I wasn't offended by the taste, but they had this odd... metallic, acid-y, strangeness that I don't normally associate with fish. I ate the whole tin on some toast and used my last bits of toast to soak up some of the oil, but I don't know that I'd eat them again unless I was really hungry and there was nothing else in the pantry. I have no issues with albacore tuna and tuna salad sandwiches. I guess what I'm trying to say is that Number 1 Sexy Dad is cool as hell, and I've failed as an old man. 
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Jun 24, 2016 12:38
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BeanBandit posted:I guess what I'm trying to say is that Number 1 Sexy Dad is cool as hell, and I've failed as an old man. Don't fret, Mr. Bandit. Maybe you just haven't found a dine that's right for you. Fr'instance, recently someone posted that Beach Cliff in hot sauce were terrible, while the mustard ones are their jam. I am exactly the opposite, I thought the mustards were vile and was pleasantly surprised by the hot sauce ones. Different strokes for different folks, as my herring-eating, scotch-drinking grandpa would say. Speaking of pleasant surprises, let's crack open those Port-Side "packaged for Save-a-Lot" mystery dines that I bought. So I got two options here, plus some cooked wild rice I got for free at my job.  Let's save the hot sauce one for triscuits, and go with the plain janes. I can always gussy 'em up with hot sauce or soy or something once they're on the rice.  GOOD GOD THEY'RE HUGE  but so loving tasty  As it turns out they required no gussying. They had a delicious, seafoody-but-not-stinky aroma and flavor, the flesh was meaty and not mealy, and if you like bones, these big fellas delivered. For 79 cents, gently caress yeah, A+++ would buy again (and not just because they have lids with blue silkscreen on them for future artdines).
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Jun 24, 2016 16:16
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JacquelineDempsey posted:Don't fret, Mr. Bandit. Maybe you just haven't found a dine that's right for you. Fr'instance, recently someone posted that Beach Cliff in hot sauce were terrible, while the mustard ones are their jam. I am exactly the opposite, I thought the mustards were vile and was pleasantly surprised by the hot sauce ones. Different strokes for different folks, as my herring-eating, scotch-drinking grandpa would say. JacquelineDempsey posted:the flesh was meaty and not mealy I'm not done with my dine adventures yet. I will continue to eat lil fishies until I find some I like!
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Jun 24, 2016 16:27
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BeanBandit posted:I wanna try some in hot sauce! Don't be afraid of the Beach Cliff fish steaks in hot sauce. They're tasty and the 'dine purists ignore them to leave more for you.
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Jun 24, 2016 16:38
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Hello dads please make fun of Gordon Ramsay with your penis and die hunting badgers by crawling into their holes http://www.heraldsun.com.au/news/breaking-news/gordon-ramsays-dwarf-porn-double-percy-foster-dies-in-badger-den/story-e6frf7jx-1226137921668
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Jun 24, 2016 18:24
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"I've already ordered a new BMW and a diamond-encrusted Soda Stream," he said.
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Jun 24, 2016 18:57
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Is that real? I want to believe that's real.
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Jun 24, 2016 19:30
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Jun 24, 2016 19:45
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quote:LongDarkNight posted:Dump those on top of a bowl of jasmine rice. quotin' from like a month ago, because gently caress yeah   e: nice fat little fishes, not really spicy though 
Lathespin.gif fucked around with this message at 21:10 on Jun 24, 2016 |
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Jun 24, 2016 20:02
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I really need a rice steamer. Not a big one because we have a small kitchen. Bet I would use the poo poo out of it.
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Jun 24, 2016 21:49
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BeanBandit posted:and I've failed as an old man. I didn't like 'em either. That's why i gave them away.  In cooking things sous vide, a lot of people say that putting pepper in the bag for a long cook can give your meat a nasty funk. I wonder if it's the same for canning. Too much time in the can and the pepper leaches some of its otherwise subtler flavors? But yeah, poo poo's dank IMO. Please don't feel obliged to eat the other can. Same to the others to whom I sent pepper 'dines.
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Jun 24, 2016 22:49
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I find the cracked pepper dines a bit much, if you scoop the peppercorns out and squirt some lemon/lime juice into the can you can pretend they are a better flavor
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Jun 24, 2016 23:03
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Got my cracked pepper sardines in the mail yesterday from Number 1 Sexy Dad. Good timing because I've been under the weather and some 'dines are just what I need to restore my normal shine. Thanks, Number 1 Sexy Dad!
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Jun 24, 2016 23:23
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Male Tears posted:Got my cracked pepper sardines in the mail yesterday from Number 1 Sexy Dad. Good timing because I've been under the weather and some 'dines are just what I need to restore my normal shine. Thanks, Number 1 Sexy Dad! You're welcome 
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Jun 24, 2016 23:46
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Lathespin.gif posted:quotin' from like a month ago, because gently caress yeah I have the same rice cooker I only buy jasmine rice in bulk (to be cheap) or with the Thai ag symbol on it though  Is that what that is on the corner of your bag? I think it is. Funny given the Indian rear end brand name. raton fucked around with this message at 23:55 on Jun 24, 2016 |
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Jun 24, 2016 23:49
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Rice cookers rule. I've had my cheap $13 one longer than I've had my wife of 17 years and it's still going strong. Wife says I have an unhealthy attachment to it but what does she know it was around before she was?! My 5 kids know not to go near it upon penalty of an rear end whoopin', I tell ya what. I bought a high end Zojirushi rice cooker to replace it a few years ago but returned it after seeing that it cooked rice no better than my cheapo one. Sure it had programming and was "smart" blah blah blah but gently caress that. My little one-setting on/off rice cookin' buddy has never let me down and we'll be together forever.
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Jun 25, 2016 00:20
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Put cardamom in your French toast eggs, cum in a wife
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Jun 25, 2016 00:26
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My little $30 Aroma one from Target has been a champ and sees frequent use. They're pretty idiot proof and can handle pretty much any grain. I use it mostly for lentils
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Jun 25, 2016 00:54
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They work through a temperature sensor. Because water is so efficient at removing heat so long as water is present the temperature won't go over a certain number. Once the water is mostly gone the temp spikes and the off switch triggers.
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Jun 25, 2016 01:01
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An electric kettle is one kitchen appliance that I would find it hard to live without anymore. Had a few over the years, and you really get spoiled by having the ability to boil like a liter and a half of water in a short span of time. Compared to doing it on the stove or in the microwave it is practically instant. Also helps to shorten cooking time for a lot of things, because you can boil the water in the kettle rather than waiting for it to warm on the stove.
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Jun 25, 2016 01:12
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Does it get grody inside
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Jun 25, 2016 01:24
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