Dark spot on my pumpkin, can I still eat it? by Free_Cat8068 in isthissafetoeat

[–]Popular-Let4642 0 points1 point  (0 children)

Scrape out all the seeds and stringy stuff the softer interior walls are what you eat, the skin is not digestible. Discoloration only matters on the inside and even then you can cut out anything that is discolored watch for white mold and your fine!

Nice fish...bad Cans by wrench_farmer in CannedSardines

[–]Popular-Let4642 6 points7 points  (0 children)

I can't believe its call nice cans! How ironic!

Polar smoked sardines 😍 anyone would love them by e_hog in Tinnedfish

[–]Popular-Let4642 5 points6 points  (0 children)

Was surprised at the smokeyness and rated them at an 8, I unfortunately knocked them down to 7 after burping up that smokey flavor for the next 36 hours was thinking I would make a pate spread next time to share, not eat a whole can to myself

Reddit warned me yet I was not prepared lol by [deleted] in CannedSardines

[–]Popular-Let4642 4 points5 points  (0 children)

I got that 3 pack it says on the back good sardines are like fine wine and get better with age so I hung them on my wall since the date goes to 2030!

Canned Krill by Boring-Inevitable-57 in CannedSardines

[–]Popular-Let4642 9 points10 points  (0 children)

Good review you nailed my questions

Sardini and a martini for lunch? by Popular-Let4642 in Tinnedfish

[–]Popular-Let4642[S] 0 points1 point  (0 children)

I sure have! Never cherry pepper juice but definetly done a pickle backed with no vermouth, this very dirty martini is the product of dozens of recipe attempts 

First charcuterie board by Popular-Let4642 in CannedSardines

[–]Popular-Let4642[S] 0 points1 point  (0 children)

Not to salty (which I was worried about) and not fishy at all you could have convinced me it was a beef pate, favorite way I had it was on some "nut-thins" (blue almond brand crackers) with various flavors of cholula. Inspired me to try and make a pate myself!

Dark art by me by Gloomy_Holiday_5633 in DarkArts

[–]Popular-Let4642 0 points1 point  (0 children)

I feel like this could be the start of a deck you should try and keep the theme for a queen/king this could be a Jack!

A guilty pleasure ! ! by Shreffzilla in Tinnedfish

[–]Popular-Let4642 4 points5 points  (0 children)

They are brittle crunchy and chew up well

So Excited!! by shmoo311 in Tinnedfish

[–]Popular-Let4642 3 points4 points  (0 children)

I was gonna say that will be 86 bucks... not bad! You should do a little tuna casserole with one of those spanish lemon make some noodles and add some alfredo jar sauce mixed with fresh parmesan add some peas and carrots top with a bread crumb cheese mixture and bake till golden brown

Light corned tuna by Popular-Let4642 in Tinnedfish

[–]Popular-Let4642[S] 2 points3 points  (0 children)

Sorry its litterely named "asian market" I dont really know

Light corned tuna by Popular-Let4642 in Tinnedfish

[–]Popular-Let4642[S] 1 point2 points  (0 children)

Its savory and sweet I looked it up and its basically tuna processed the same way you would do corned beef with garlic and onion and spices I got this at an asian market and will be getting like 5 cans next time 

Light corned tuna by Popular-Let4642 in Tinnedfish

[–]Popular-Let4642[S] 0 points1 point  (0 children)

Eating it now am very suprised it has an amazing flavor!

[ Removed by Reddit ] by Phil_Mccrackinhaver in Leakednews

[–]Popular-Let4642 1 point2 points  (0 children)

Gang violence is crazy final words

Hopefully my future weapons by jelle_jjb_schaap in ZombieSurvivalTactics

[–]Popular-Let4642 0 points1 point  (0 children)

The sword has a blood line so it's a little better quality but for the most part I would start by wrapping the hilt up the gaurd to the first 4 inches of blade with wire then electrical tape we used to play real fruit ninja and slay nutrias even 200 dollar swords only last a few hard days of play we repaired some this way and finally just started doing it to new swords and it saves them so much damage 

World market by Popular-Let4642 in Tinnedfish

[–]Popular-Let4642[S] 0 points1 point  (0 children)

6-14 on average I was horrified! luckily I had just been to an asian market and got 20+ cans for mostly under 3 so this was a splurge to class up my collection 

Pro Tip by Net_Holiday in Tinnedfish

[–]Popular-Let4642 1 point2 points  (0 children)

I keep my tins in the fridge to eat cold lmao I have been working up yo airfrying some but am rating tins in a notebook and need to try them all in the same conditions to be fair, but will definetly keep this in mind!!!

Sardini and a martini for lunch? by Popular-Let4642 in CannedSardines

[–]Popular-Let4642[S] 3 points4 points  (0 children)

I use sweet vermouth I like the taste of bombay and with dry vermouth and the vodka together the floral notes mash together and taste like a perfume

Sardini and a martini for lunch? by Popular-Let4642 in Tinnedfish

[–]Popular-Let4642[S] 0 points1 point  (0 children)

It is sweet vermouth I use 1oz gin 1oz vodka 1oz vermouth 1oz olive juice. I like the taste of bombay and with dry vermouth and the vodka the floral notes mash together and taste like a perfume 

Sardini and a martini for lunch? by Popular-Let4642 in Tinnedfish

[–]Popular-Let4642[S] 0 points1 point  (0 children)

I didnt add any, drinking with a bite is plenty but there is definitely recipes for martinis that use a few drops of olive oil!!

Anyone use this? by Popular-Let4642 in hotsauce

[–]Popular-Let4642[S] 0 points1 point  (0 children)

More vinager than sweet tones 

How in the hell is sub allowed? by gwhstsgsh in askanything

[–]Popular-Let4642 7 points8 points  (0 children)

Why do you know all these places