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Well now you know which cat is loyal to you for when the day comes
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Dec 26, 2015 06:45
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I bought sprats in a black round can because on the can it said SPRATS in gold letters and I recognized those letters from a dream / my Something Awful sardine thread, that is the power of the internet. I haven't eaten them yet because that is the power of self control, son.
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Dec 26, 2015 06:46
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a real jerk posted:gently caress this second incarnation of the nasty fish thread gently caress you and merry christmas pal
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Dec 26, 2015 07:03
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https://www.youtube.com/watch?v=T0_EWr2GJ5A
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Dec 26, 2015 11:22
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LongDarkNight posted:Made the fisherman's eggs from the OP at 500. Was drat good but not sure if the eternity to get the oven to 500 was worth it. Evidence is starting to stack up gentlemans raton fucked around with this message at 02:06 on Dec 27, 2015 |
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Dec 26, 2015 21:18
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Shoulda bought her a 50 dollar doghouse to live in out in the yard with the other grabastic animals IMO Also please text that picture to your boss raton fucked around with this message at 05:57 on Dec 27, 2015 |
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Dec 27, 2015 05:44
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You'll be okay son just follow the gameplan and keep your eyes on the prize.
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Dec 27, 2015 07:45
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Minarch posted:ate a tin of dines on pita with honey Im reeling
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Dec 27, 2015 22:28
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We eat the mustard dines room temp. Some people don't like the mustard. Those people usually like tomato.
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Dec 29, 2015 11:20
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Bardeh posted:Are we being duped in this thread by Big Sardine™? Michael Cilantro thinks so. I bet he inexplicably says his last name with a Spanish accent 
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Dec 29, 2015 14:57
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I cook it at 500 because I'm a man. Also I don't mush up the dines. Also because I'm a man.
raton fucked around with this message at 02:01 on Dec 30, 2015 |
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Dec 30, 2015 01:59
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Another convert vis a vis a completely non-ironic post 
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Dec 30, 2015 02:15
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Save time cookin
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Dec 30, 2015 03:03
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DiggityDoink posted:The only min/max you should be doing with dines is how many per mouthful. SA dadmeet playin chubby bunny wit deeeeeeens
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Dec 30, 2015 09:48
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Sizone posted:KO's are, in most varieties, on the oily/smoky side. The only thing I remember about Wild Planet was not liking them and I'm pretty sure one of the reasons was that they weren't smoky enough. Filipino dines aren't smoky, are dirt cheap and are -okay- if you douse them in something other than the tomato sauce they're packed in. They come in round cans. Ligo dine are decent food, a rare thing in Pilipino foods
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Dec 30, 2015 21:24
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marauderthirty posted:Oven preheating to five hundred degrees Fahrenheit... Same raton fucked around with this message at 23:49 on Dec 30, 2015 |
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Dec 30, 2015 22:54
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marauderthirty posted:Was I supposed to dump the whole can, oil and all, into the hot baking dish? Because god drat that poo poo was popping like a motherfucker I drain most of the oil out It should pop some, that's good sound any time you cook a meat
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Dec 30, 2015 23:28
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~~ Fisherman's Eggs ~~ ~~ a photo essay ~~ http://imgur.com/a/zAlJf  Yes, really, 500 degrees  YES REALLY 500 DEGREES  Do the prep. Saving the shallot so this is 3 green onions, 2 bushy parsely trees, 2 toes garlic, pepper, mixed up  Add the dines to the pile and some but not all oil from the can and stir it around a little. These dines were big so I chopped them in half on a bias.  Dump into dish. This dish was sitting in the oven when it preheated. It sizzles  Six minutes later they look like this  Put the eggs on top straight outta the shell. If you only have three eggs in your fridge like me then use three instead of four. Also it will put a stake in the heart of the bitchmade 375 crybabies forever if you use less eggs at the same temp and time and it works out okay but only more delicious than they could ever dream of.  Seven minutes for the eggs and they look like this. See how the dines are golden? That's why 500. Industry term is GBD  Let 'em sit there for five minutes and they are easy to take out of the bakedish and also a little more cooked  The plate. The average Sambal Oelek amount  OH NO AT 500 THE EGG WILL BE RUBBER AND BAD AN OVERCOOKED WAAA WAAAAAAAAAAAAA
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Dec 31, 2015 00:07
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Oh wait I forgot one image 
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Dec 31, 2015 00:12
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Thump! posted:What's GBD stand for? Goddamned Bangin-rear end Dines? 
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Dec 31, 2015 00:31
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marauderthirty posted:I forgot to mention that I bought the King O's this time and nabbed one off the top before I dumped them in the baking dish. Could just be that I'm a deen rookie, but I didn't think it tasted any better than the ones from Trader Joes. Usually, with trout at least, the smaller fishes taste better, but I probably couldn't tell the difference here unless I did a side-by-side taste test. For the price, I'll definitely be stocking up at Joes. The KOs cost more than twice as much. Flavor is subjective homie I like them KO a little more but for cooking I used something else to augment The main reason for listing sard brands in the OP is to keep people from buying Chicken of the Sea shitdines packed in water and going OH NO YOURE DUM THOSE ARE GROSS Also break your eggs on the flat surface not on the edge of the thing and then there's less chance you gently caress up the yolk raton fucked around with this message at 00:49 on Dec 31, 2015 |
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Dec 31, 2015 00:33
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It kinda depends on how the dines are packed I just eyeball it so there's enough oil for the onion/garlic/parseley
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Dec 31, 2015 02:23
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Try it holmes my nigga Maillaird got it on loooocckkkkkeeee
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Dec 31, 2015 05:06
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CaptainSarcastic posted:I'm not completely familiar with the cuisine of the Philippines, but I love these things: Imagine a bunch of stews most of which smell at least a little bit like garbage. Nooner posted:sheepgoats is a monster and I will fight xhem IRL ):< address
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Dec 31, 2015 10:03
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Admiral Bosch posted:look who stocked up, dad thread Lookit the selections ! Fluo posted:OP you should try arbroath smokies Ok give them to Nooner then I'll go over to his house and beat his rear end and take them away from him.
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Dec 31, 2015 10:05
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Fluo posted:Kippers are the best breakfast Bang your window open and yell GET KIPPED out it and throw the empty can at a loving Greek
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Dec 31, 2015 10:38
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Fluo posted:lol Best start to the day I ever fucken had
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Dec 31, 2015 10:42
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Ceciltron posted:I made this sardine recipe for dinner tonight: Butterfly a dine damson that some fish surgery
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Jan 1, 2016 00:35
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I was thinking about sardines just now
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Jan 2, 2016 01:58
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Man this weather girl sure is a fat pig what's wrong with this town BLAM TIME FOR JEOPARDY https://gfycat.com/SkinnyHeavyGlassfrog raton fucked around with this message at 02:02 on Jan 2, 2016 |
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Jan 2, 2016 02:00
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The Goatfather posted:guys please stay on topic. this is the dine thread, not the onion thread. I WILL ALLOW ALL ONION CHAT ITT ONION RANKING: RAW 1) red for nonfatty things green for fatty things 2) white 3) shallot 4) yellow 5) sweet 6) leek SWEATED 1) shallot 2) Cheapest unless you need color CARAMELIZED 1) sweet 2) yellow BRAISED (IN SOUPS OR ROASTS) 1) Motherfucking leeks forever 99) yellow 100) green for some Asian poo poo ROASTED OR GRILLED 1) sweet
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Jan 3, 2016 00:26
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Male Tears posted:Boyfriend won't eat dines, says he doesn't like the scales or bones. Well at least you know he can't get you pregnant.
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Jan 3, 2016 07:06
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dad gay. so what posted:hey wolf-nuts whats up? Just laying here on the floor wishign the light was off.
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Jan 3, 2016 08:21
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Is there a gif maker thing where you put in a picture of a silvery sardine and it turns into a rotating kalidescope of dines that are weaving in and out and glowing?
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Jan 4, 2016 06:44
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I am eating a roasted turkey thigh that I had to go to the poors store for
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Jan 4, 2016 08:11
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Nothing really stops the fish smell. Buy a 4 dollar big scented candle from Walmart and burn that thing after deenenenenene
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Jan 4, 2016 11:07
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 Six egg version, larger dish, same time, kitchen assistant broke the yolks in her three eggs in the back, w/e, other eggs great, Nooner confirmed tardo
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Jan 4, 2016 18:57
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I like that squid jerky sometimes
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Jan 5, 2016 11:55
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Myron Baloney posted:I've only ever seen around 4 brands (Reeses, Geisha, Bumble Bee and Chicken of the Sea) and they're all product of Korea with the same level of smoke in the same rectangular tin, the only difference I've seen is the oil used, cottonseed or soybean. If I could find the same oysters in olive oil I'd be happy. I like the tiny ones. I'm afraid of the Chinese ones, maybe unfairly - sorry China! When I want to buy Chinese foodstuffs I will go through the poo poo on the shelf until I can at least find something made in Taiwan. Would never eat a Chinese food product if there was another option. The reason is I lived in China for a while.
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Jan 6, 2016 03:57
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| # ¿ May 22, 2024 05:02 |
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Ceciltron posted:We need to stop posting in the same threads it is decreasing the amount of things I can post without being repetitious. 
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Jan 6, 2016 04:17
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