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Sheep-Goats posted:https://www.youtube.com/watch?v=gXz-bIMxzoE Ewwwwwww no! and then his girlfriend tries them and loves it. My favorite part is 1:45 when the dad busts out laughing at his dumbass son.
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Dec 19, 2015 21:40
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Since I got a car, Trader Joe is 5 minutes away instead of an hour (by bus). They're on the other side of the bridge, but no bus goes directly from my place to there. I've eaten so much harissa in the past week.
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Dec 21, 2015 06:45
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California Girl sardines in spicy tomato sauce trip report: Bad. Real bad. The fish are very mushy and are, if anything, lower quality than Bumblebee. The sauce makes up at least half of the net weight, and it's also nothing special - like thinner ketchup. The taste of the fish isn't great; it's nondescript, generic fishiness. I don't recommend this brand, even at the budget price of $1.54 for a 15oz tin. I'll gladly pay a dollar more for half as much KO Royal Mackerel.
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Jan 2, 2016 06:50
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Hmm... I wonder if a sardine vinaigrette would be good. Sardine oil, sherry vinegar, and some mustard emulsified and served on salad.
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Jan 4, 2016 06:42
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Male Tears posted:Oh man, when I used to visit my boyfriend in Billings, we would go to Lucky's all the time. Me for the Bela 'dines and him for the bacon burgers. Great place. I like Cole's mackerel a lot, about as much as KO mackerel, but I haven't had the salmon (though it was available, and a couple bucks cheaper than yours). I'm not a huge fan of salmon compared to other fish, but I still might pick up a can because of how good the mackerel was. e: ^^^ Beach Cliff is cut-rate quality. It's my cheap brand of choice.
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Jan 7, 2016 12:42
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Male Tears posted:Update on the Cole's products: Holy cow, the squid's great. I took a taste and decided they were a little lacking on their own, so I got out my tiny squeeze bottle of leftover balsamic reduction and squirted some on, then minced some parsley and added that. Maybe it'd be better heated, but these things are really delicious. Wonderful texture, too - not rubbery at all, which I thought might be the case.
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Jan 9, 2016 09:38
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I'm Crap posted:overpriced cause those are some poo poo 'dines Seconding this. I'll even take Bumblebee over Brunswick.
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Jan 9, 2016 23:40
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cocoavalley posted:Hi 'dine thread. I made an open-face dinacado sandwich, it was really good. Well done, that's a really good looking sandwich. For breakfast today I had some dines on an English muffin on top of avocado, with a little hollandaise over everything. Delicious. The lemon and egg flavor of the hollandaise was just perfect.
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Jan 18, 2016 01:57
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jadebullet posted:So what exactly is in a Royal Taster pack anyway? Mine came with one tin of Royal Mackerel in olive oil, one Mediterranean Royal Mackerel tin, a coupon, and a sticker.
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Jan 23, 2016 08:25
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I picked up some Trader Joe's kippers today. I'll report back when I try them. Their smoked 'dines are not great (but okay for $1.49), the boneless skinless ones are bad, and so are the unsalted spring water sardines. However, their harissa sardines keep me coming back. They also had tinned trout, which I will try next time.
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Jan 27, 2016 03:44
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The Snoo posted:Ahhh I meant that the golden cross-pack ones I took a photo of are like ~$3.75 and the regular tins are about $2.59 here. I think the cross packs are smaller. I've had both at some point, but I've never compared them side to side.
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Jan 31, 2016 05:49
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They are quite expensive on amazon, yikes.
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AEMINAL posted:so i bought some mackarel in tomato sauce last time i went dine shopping KO and other brands also sell mackerel, usually in the same fashion as sardines. The flavor is a little lighter, the texture is a little more firm and meaty, and they're a little more dry. Eat them like you would eat sardines in tomato sauce - that is, liberally douse with hot sauce.
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Feb 8, 2016 08:40
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AEMINAL posted:now try them with some dijon mustard or sriracha spread on the cracker!!! 10x better Lao Gan Ma
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Feb 24, 2016 22:13
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Overwined posted:So a thought occurred to me. Since I can get Alshark Moroccan Sardines in Spicy Oil and they seem not too easy to find on the internet and since sardines and gourmet canned foods in general seem oddly regionally distributed, I thought about maybe making a Google Sheet that we could fill out with what we want and what's available to us. That way if you want to make an exchange with another dadgoon, you can. Any interest in this? As I said, I have no problem setting up the sheet. The exchanges themselves would have to be organized goon to goon, though. If you start an exchange like this, I'll gladly participate.
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Apr 3, 2016 23:56
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Trader Joe's kippers (they call them lightly smoked herrings or something? They're in a green tin) are some of the best I've had. Wonderful smoky flavor, no burnt or bitter taste, great texture. However, keep in mind that the skin is VERY DEFINITELY on there, and there's plenty of it. You get two big fillets per tin and each is split in two, so they're easy to break up or portion out. I fried an egg Spanish-style (get more oil than you think is right way hotter than you think is sane, then crack an egg into it, 'poaching' it while continuously basting) and served it with some parsley, quick-pickled onion, couple spices. It was a great breakfast.
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Jun 4, 2016 20:02
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Lunch today was a tin of King Oscar royal mackerels mixed with diced capers, green onions, garlicky pickled cucumber+asparagus, mustard, and homemade mayo made with the oil from many tins of fishes all mixed together. I flaked the mackerels and mixed it all up into mackerel salad, then put it on some nice homemade sourdough with a layer of sprouts. Very delicious.
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Jun 6, 2016 23:02
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Look Sir Droids posted:Have any of you sardudes eaten tinned squid or octopus? Squid can be really delicious, but the three brands of octopus I've tried have all ended up with mixed quality. The smaller pieces toward the end of the tentacles end up really delicious and tender, but the larger pieces are tough and gummy.
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Jun 7, 2016 23:39
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Sheep-Goats posted:I used to go to Xian Famous (the one in Flushing in the mall basement, and the one down on St. Marks or wherever it was, I forget right now) in NYC so I didn't have to deal with that part of China to eat that part of China, which is nice. I mean, I'm sure the food at Xian Famous is maybe 70% at best of what you get in Xian but fucken China man. I'm pretty sure the first thing he ladles on is laoganmao, but otherwise I've got no idea.
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Jun 14, 2016 16:40
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Big Bad Voodoo Lou posted:Okay, if nobody wants to trade any interesting 'dines or kippers for my two cans of Riga Gold sprat pate, I will mail them to a curious Goon who lives in the U.S.. First person to e-mail their mailing address to bigbadvoodoolou AT yahoo gets them! Even if you don't like it, a cat or dog will, I'm sure of it. Email sent! Not sure if these were claimed already, but if not, I offered to mail him some regular 'dines in return (because there isn't anything especially interesting around me).
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Jun 18, 2016 01:23
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Big Bad Voodoo Lou posted:I realize I've never posted my 'dine collection: How are the Iberia eels?
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Jun 21, 2016 17:16
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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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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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the yeti posted:Is there anything actual useful to do with the oil from drained dines?1 Use it as a fishy oil. Garlic bread, eggs, mayonnaise, whatever you would normally do with oil can be done with 'dine oil. I have a container of mixed sardine oil in my fridge that I use for all sorts of things.
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Jul 19, 2016 06:40
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Crazyeyes posted:Because people are dumb and think you won't want it anyway. I don't get it. Dines aren't salty and mustard isn't salty. Where is this salt overload coming from?
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Aug 11, 2016 17:40
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Pickapeppa sauce on Riga Golds
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Aug 15, 2016 06:44
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Number 1 Sexy Dad posted:I have both of these things and will probably try this soon. Thanks! Toss some grilled onions on there for bonus points.
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Aug 17, 2016 18:43
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I just won coupons and a free t-shirt through the latest KO giveaway! Can't wait for that fishy shirt.
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Oct 13, 2016 20:02
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edit, rethought
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Oct 29, 2016 01:18
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Pham Nuwen posted:We usually soak the lentils all day before cooking in a pressure cooker. Let it come up to pressure, then turn off the burner & release the pressure, then open the lid and stir. Repeat this maybe 3 times and you should be good. Don't forget a couple chatnis served alongside. Also good instead of rice is idli. They take a day to make, but most of that time is just sitting. You'll need a blender for this, and if you know that yours is pretty wimpy (like a Ninja), you might want to skip this one. For what it's worth, I've made idli batter with an old Osterizer - the type with an on/off switch and a pulse toggle, nothing else. I had to do it in like four batches though. Anyway, idlis are like a little plump heaven cake. Traditionally they're made with a particular sort of rice, but you can use anything you have on hand; it'll be delicious regardless. It's also a good excuse to pick up urad dal, which is amazing. I'd sub 10-15% of the above moong dal for urad if you feel like mixing it up; urad has a strong, rich, earthy, deep flavor. If you don't have an idli mold, don't panic - you can buy some corn husks in the Latino aisle of your supermarket and wrap it up like a tamale, then steam those. They're bigger, but the texture will be the same, and the flavor will be almost the same with a little bit of corn husk flavor. You can also take small bowls, pinch cups or whatever, fill them with batter, and steam.
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Nov 22, 2016 00:58
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Sheep-Goats posted:Nominations for 2016 Dadliest Handfruit are in and I have early access to how the academy is voting. I just want to let you guys know that Gritty Small Yard Pear is almost neck in neck with Navel Orange With Half Inch Thick Skin. Gonna be a close one! Kumquat. It's got a great name, it's easy to pick up a few and pop them into your mouth, they're delicious, and they are definitely handfruit.
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Dec 2, 2016 00:59
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Sheep-Goats posted:I taught my dad what a persimmon was now he buys them by the box like a Chinaman persimmons are incredible You can bake with them, cook them down into syrup or pate, eat them out of hand... they're versatile, and delicious.
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Dec 2, 2016 01:58
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theres a will theres moe posted:I tried some for the first time recently and thought it was bland as hell. What's the secret? Buy better persimmons. Also, let them get more ripe - you want the squish to be like a tomato or peach.
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Dec 2, 2016 02:46
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Look Sir Droids posted:Cool. Leaning that way now. What's the best way to do this? Cut the fat cap off and tie it back on. Rub the outside in salt and pepper. Cook it in the oven until it's the same temperature throughout - a bit below the serving temperature. Take it out of the oven, take the fat cap away and feed it to your dog or something, and sear it on all sides. Make a pan sauce out of the fond. LET IT REST this is important Slice. Serve with the pan sauce or horseradish or hot mustard or all of the above. Become widely acclaimed. SymmetryrtemmyS fucked around with this message at 19:51 on Dec 6, 2016 |
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Dec 6, 2016 19:40
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Sheep-Goats posted:Prime rib roast imo You should try the reverse sear. It's recommended (and was invented) by Saint Kenji, and aside from that it's a pretty awesome technique that I've had better results from than any other roasting method. I've done it the way you described, and it was truly delicious, but stovetop searing gives you a lot more maillard in a lot less time, which means less overcooked area around the outside and a better crust. The reason to cut off and tie back on the fat cap is because that way you still get melted fat all over the roast while it's cooking, but the last slice won't be super fatty. It's just more manageable to deal with cold fat than hot fat. You can get all the jus you need by deglazing the fond left in the searing pan. You can also pour off most of the prime rib fat and sear in the same pan, but on the stovetop because that way you get a lot more heat. You'll get even more fond that way, so it might be a good idea anyway.
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Dec 6, 2016 20:15
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My Man Shran posted:Fellow Sardads, I have received my case of King Oscar Spanish Style dines. My Royal Taster box arrived today, and I agree: it's very good for boneless skinless, but overall meh. I had one tiny piece of carrot in the tin and one pepper (which wasn't hot when eaten whole, but very flavorful). Overall this might be my new favorite skinless boneless tin, but on the whole I'd still take a good tin of skin-on bone-in. I wish they made this flavor in tiny whole 'dine form, like the Mediterranean.
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Dec 8, 2016 03:03
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nawcom posted:more proof that boneless/skinless are no doubt inferior. let's be honest now. it's indisputably true
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Dec 8, 2016 03:59
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numberoneposter posted:Canned octopus is actually very good and pretty light in flavor. Fairly chewy. Great straight out of the can or dumped in a salad. Agreed, but eel is not. Don't buy tinned eel. You'll regret it.
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Dec 21, 2016 23:59
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I picked up a tin of the Chicken of the Sea "New & Improved" sardines. I do not recommend them. They're skin-on, spine-in, and packed in oil, but they're awful otherwise - no texture or firmness whatsoever, they're almost a paste in the shape of sardines. At least, the tin I got was. The flavor is slightly bitter, not meaty or clean at all.
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Mar 5, 2017 20:40
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Ceciltron posted:No sir it ain't, but when you're trying to season a pan over the course of a time and it keeps getting washed and scrubbed, well, you ain't got much. They took a brillo pad to it, Joe! THEY SCOURED MY SEASONING RIGHT OFF. If your seasoning doesn't survive scrubbing with a brillo pad and soap then you need to season your pan better. It's not hard, just apply the barest bit with a paper towel, stick it in an oven until it smokes dry, and repeat a few times. My roommate has put my 8-9'' cast iron skillet through the dishwasher and it came out with the seasoning perfectly intact.
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Apr 13, 2017 00:39
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I just tried a tin of Trader Joe's smoked trout. Delicious! They're lightly smoked, not like a kipper, so more of the great trout flavor comes through. The meat is substantial enough to stand up to cheese and crackers; it reminds me of crab meat to be honest.
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May 20, 2017 20:40
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