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I believe I suggested Seafood City for having a good selection. Bonus points for their cafe serving some pretty good Filipino food.
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May 16, 2017 20:28
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Glad to see people are exploring more 'dine consumption. Bought from the local bodega & eaten with the morning's eggs & kasha. Kinda sweet for my liking.
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May 17, 2017 16:58
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'Sup, fellow Oregoon! Fubonn is a couple blocks from my place & is my go-to Asian grocery store that I'd go to. Up the street is Hong Phat, and their selection is smaller but has interesting choices.  Bonus: Hong Phat has balut. Latest haul from them:  I'm excited for the Century 'dines because those are Filipino fishes. The crab & prawns were bought on a whim, so who knows what they taste like? Bangus is also known as milkfish & my mom would fry up those fatty fishies, so I'm interested in how they taste like when canned.
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May 22, 2017 01:36
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drat, nice find! What's the name of this establishment? I may head over when I'm on the west side to check this out.
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May 31, 2017 18:28
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I dig that. I get salmon collars for hella cheap and make a pretty decent broth with it. Kinda related: I went to Lincoln City for a friend's birthday & picked up some smoked oysters (not canned). What can I do with these?
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Jun 4, 2017 03:38
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 I tried mixing this into my morning kasha. I did not like it.
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Jun 8, 2017 21:34
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  Picked these up at New Seasons and I think they're pretty good. Used the oil to fry up the eggs for my breakfast that went with these 'dines. Sometimes the simple things are the best.
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Jun 15, 2017 23:51
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I think SPAM is okay, but my canned meat of choice is corned beef. I remember taking a family trip down to Disney World from our home in Northern Maine & to save  we brought the rice cooker so that we could eat rice & corned beef in the hotel instead of spending money at restaurants.
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Jul 1, 2017 03:46
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 Latest haul from Old Country Sausage up in NE Portland. It's a German market/restaurant and they have a small deli there too. I stopped by because I was across the street at Parkrose Hardware buying some specialty nuts & bolts.  Weisswurst from their restaurant section.  Sheep sausage for a friend's birthday party. Pretty tasty, where the sausage seasoning spices are what hits you first, then you're left with that nice lamb aftertaste.
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Jul 7, 2017 13:05
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Crab pizza is cool.
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Jul 14, 2017 03:46
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 I've become a big fan of cod liver, though I'm increasingly concerned that I'm reeking of cod liver oil. Android Apocalypse fucked around with this message at 00:44 on Sep 1, 2017 |
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Sep 1, 2017 00:13
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I didn't take a pic but here's a stock image that works: Texture is soft, kinda buttery. If you've eaten foie gras, the texture isn't that far off. I don't think it's super strong in terms of fishiness (I would put mackerel over cod liver for that). I've been mixing it in my morning kasha/fried egg breakfast. I do use the packaging's oil to fry my eggs, which is kinda nice. That said later on in the afternoon I feel like the cod liver oil smell is emanating from my body, either from my skin or deep down from my esophagus.
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Sep 1, 2017 00:51
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I didn't notice any membranes in it. To be honest it looks like any connective tissue was removed. Luckily the last studio mate left so I'm the only one at work, stewing in my own stink.
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Sep 1, 2017 03:02
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 Found this at Fubonn (the Asian grocery store near where I live in Portland). I like it, and I recognize that I will be stinky for the rest of the day.
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Sep 22, 2017 18:35
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MetaJew posted:How do you eat canned cod liver? On toast or something? I mix it in with my morning kasha. I also use the oil to fry a couple eggs which then goes on top. On toast is a good second option too. It's got the texture of foie gras, so a little crouton to bring it to your mouth would be a great pairing. Maybe even a little fruit preserves too to cut the fattiness.
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Sep 23, 2017 00:16
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numberoneposter posted:i bought a whole bunch of corned beef Inkfish posted:That's not sardines
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Sep 23, 2017 08:57
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https://www.youtube.com/watch?v=S7Fm3rLGtjM Really want to try this.
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Sep 29, 2017 02:36
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I wonder if you can make fish stick with the squid guts.
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Oct 1, 2017 00:01
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I also like smoked oysters. I think a tin is great in a salad, with the oil/juice making a good dressing base.
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Oct 8, 2017 20:36
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MetaJew posted:I also want to try KO cod liver but I haven't found it sold anywhere. Where to buy? I found it at my local Russian grocery store. To be honest I haven’t tried it yet as I was going to save it for a Saturday morning breakfast treat.
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Oct 20, 2017 05:22
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Riga sprats are the bomb. I love packing them in my ruck for overnight hikes & eating them with a hunk of rye bread & some pickled veggies.
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Oct 29, 2017 16:40
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 I have become a huge fan of whitefish salad sandwiches. The deli near my mom’s place here in Rockville, MD carries it, along with herring Fillets & chopped chicken livers. I think I’m becoming a big fan of Jewish food.
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Dec 21, 2017 18:23
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I don’t know what that is but now I desire it.
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Dec 24, 2017 14:08
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Can you order them online for her? It will be a nice gift for her to receive fish in the mail.
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Jan 26, 2018 17:10
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 Post-workout shashuka. Had a tin of La Sirena sardines in tomato sauce with chilis so I used that as a base (along with a whole bell pepper & 1/3 an onion). My breath is stinky, my tongue is spicy, and my body is energized to shovel snow.
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Feb 20, 2018 19:51
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There better be ‘dines in that shashuka.
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Feb 21, 2018 07:54
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👨🏻✈️: What do they have at Lesbos Island? 👨🏾✈️: Sardines, but not so big.
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Feb 21, 2018 08:18
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IIRC Mediterranean ‘dines are (slightly) more ethically farmed & there is an emphasis for quality over just mass producing for cheaper. Speaking of which, I’m in the middle of moving so ‘dines are on heavy rotation as I don’t really have the ability to cook right now.
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Mar 14, 2018 17:51
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 Feeling kinda peckish, so I head over to Park Kitchen here in Portland. Boquerones, castlevrtrano olives, potato chip, salsa verde aioli. Points off for serving it on a stone slab.
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Mar 21, 2018 04:45
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Rats like sardines and mint? Neat.
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Mar 21, 2018 18:13
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Roki B posted:Which Portland? Which Portland would you think would be pretentious enough to serve sardines on a stone slab? Oregon
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Mar 21, 2018 23:39
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For real, it's Park Kitchen. Hope you enjoy it.
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Mar 22, 2018 03:02
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It goes well. Eat those ‘dines!
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Mar 28, 2018 12:21
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Speaking of which, it’s important to remember what some sardines eat. https://www.youtube.com/watch?v=_nBY1FnSgPI
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Mar 29, 2018 04:57
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There is a sweet spot where the heat and flavor is synchronized. Too much heat & you blow out your taste buds, lessening your ability to enjoy the subtle flavors a dish can have. Honestly it’s why I like plain ‘dines over ones in hot sauce. I can add my own sauces to taste.
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Apr 4, 2018 03:49
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I think the concept of a tuna melt is good, but old-rear end recipes leave poor goons with bad memories of them. Imagine a nice toasted bread, topped with a Mediterranean tuna mixed with a fresh aioli. Maybe a melty cheese like havarti.
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Apr 13, 2018 03:47
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Hello ‘dine friends. I’m at an animation soirée & got to watch this gem. Figured you’d enjoy it: https://www.youtube.com/watch?v=RkMU_25PUXs
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Apr 14, 2018 05:14
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I like corned beef. My favorite is the stuff from New Zealand that is more chipped beef in texture. One summer road trip to Disney World included my mom bringing a rice cooker so that we could eat corned beef & hot rice at the hotels we’d stay in throughout the trip.
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Apr 25, 2018 23:04
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Those Ligo sardines are good as a base ingredient for a recipe. Try making fisherman’s eggs with them!
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May 22, 2018 02:48
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| # ¿ May 17, 2024 08:27 |
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That’s a weird term to call your mouth but I commend your flexibility.
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May 23, 2018 03:04
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