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Dip Viscous posted:Old Town Blue pattern Corelleware owns. All of my plates and bowls are corelle, they don't match, and none of them are that cool pattern and i will still fist fight someone to the death to protect them
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# ¿ Jan 23, 2021 22:55 |
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# ¿ May 15, 2024 19:42 |
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I did some ko mediterranean on fried baguette rounds with a little pesto and it was good to eat
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# ¿ Apr 27, 2021 03:18 |
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I tolerate the 'dines because i like the idea of eating them a lot more than i actually like eating them. I much prefer kippers or mackerel so maybe try that if you want to eat oily fish parts from a can E:f,b
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# ¿ May 6, 2021 10:30 |
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Yeah for some reason it is much easier to get people to like that sort of thing when they are still little kids. Some of my oldest memories are of sharing tins of smoked oysters with my grandma, and oysters are still a cherished snack for me. Nearly ever adult I've tried to introduce to smoked oysters was repulsed. Nearly every little kid I've given them to was crazy about them. I've always wondered why. E: maybe it's just because kids are hell of gross
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# ¿ May 8, 2021 08:00 |
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I would buy them for the massively fly tins alone
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# ¿ May 27, 2021 06:31 |
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I like the boneless skinless because I'm a huge baby but i can only find them plain at the store. Does KO do a Mediterranean boneless? Last night i had a can of BUMBLEBEE SMOKE FLAVOR COHO SALMON filets and they looked ridiculous because they were dyed hot pink but they tasted ok
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# ¿ Jun 21, 2021 06:16 |
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Even the small ones have a chalky crumbling mass of vertebrae that are definitely noticeable unless you're just swallowing whole fishies. The only time I can eat fish spine are on freshly- fried, piping hot breaded smelt. And now i want to go smelt dipping
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# ¿ Jun 22, 2021 18:19 |
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I also like the bowl
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# ¿ Jul 21, 2021 19:06 |
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I have been buying way more tins of mackerel lately than i have sardines. I really like the mackerel.
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# ¿ Jul 31, 2021 03:15 |
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Planet X posted:Yeah I was thinking if you're gonna
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# ¿ Aug 6, 2021 13:27 |
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When i was small one branch of my family owned and worked in a butcher shop. I ate a ton of pickled herring from the shop. I haven't had it since i was like 6 but i remember it being amazing, creamy and lightly sweet like cole slaw. Is that how pickled herring usually is? I have no other reference for it.
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# ¿ Aug 17, 2021 20:50 |
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I don't like the spine tbh
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# ¿ Sep 9, 2021 01:17 |
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I never liked Tabasco much but the Tabasco brand Sriracha is really good imo, i like it better than the regular hot cock sauce. If you like Sriracha please try Tabasco Sriracha tia
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# ¿ Mar 10, 2022 19:50 |
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The Saucer Hovers posted:ugh ridiculous those drat fancy corn nuts cost $17 for three ounces!! Tbf someone gave me some fancy corn nuts once and they were amazing. They were a lot lighter and more airy than regular corn nuts. They were still crisp, just not so crazy hard.
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# ¿ Jun 11, 2022 23:37 |
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Someone heard i liked sardines and gave me a tin of aldi northern catch in soybean oil. I am afraid to try them.
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# ¿ Sep 1, 2022 13:30 |
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The Voice of Labor posted:week 4. we've lost the war. drat the emperor's pride, he will see all of our countries sons turned to slurry before he surrenders Ngl this one is easily my first choice of the options provided
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# ¿ Dec 12, 2022 04:04 |
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PokeJoe posted:Smelt are also good like that. Or deep fried When i was a kid i used to go with my grandpa to the river during the smelt run and spend the evening catching them with a dip net. We would come back with gallons of them and feast on unlimited breaded fried fish. It was great. He's been gone for several years and i really wish i had asked him the location of the smelt.
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# ¿ Jan 21, 2023 00:15 |
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Myron Baloney posted:They're probably not there anymore in any numbers depending on where this is, smelt populations are way down in the Great Lakes watersheds of the United States & Canada, mostly on purpose for management or in some places by overfishing. As Yooper might have surmised above, this was in Michigan's upper peninsula in the late 80's and early 90's so yeah, i doubt they still exist there quite like they did back then.
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# ¿ Jan 31, 2023 05:05 |
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withak posted:Everything is improved by a fried egg on top.
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# ¿ Feb 12, 2023 23:35 |
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I've read this entire thread and there have been a lot of posts about winning KO contests and receiving aged 'dines, sardine can closing lids, special sardine forks, etc., and i think at this point it's just like a dozen goons keeping KO's social media presence alive. Thank you for your service
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# ¿ Mar 13, 2023 05:07 |
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I recommend your mom's for clam
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# ¿ May 19, 2023 06:43 |
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What a way for you to best me most gracefully. I have been owned
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# ¿ May 19, 2023 07:14 |
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The gas station i used to work at stocked jalapeno Viennas and hot sauce Viennas so I'm pretty sure they still exist. No idea what other varieties could be had.
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# ¿ Jul 2, 2023 15:42 |
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The first time i ever had anchovies it was a pizza i ordered on a whim. It was amazing, the anchovies were melty and oily and salty and it was perfect. Every other time I've tried since, even from the same place, they've been dry, curled-up, fishy, nasty little chewy bastards and it's so gross
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# ¿ Jan 9, 2024 12:45 |
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# ¿ May 15, 2024 19:42 |
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Roki B posted:
A little cream cheese and thin sliced cucumber on triscuits. There's an olive oil and sea salt (or is it black pepper? I forget) triscuit that seems good for this application
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# ¿ Apr 21, 2024 18:54 |