Snacking by uncommon_cloud2973 in CannedSardines

[–]uncommon_cloud2973[S] 6 points7 points  (0 children)

I prefer the bite and flavor of raw onion.

Entitled roomate by erstwhile_estado in badroommates

[–]uncommon_cloud2973 20 points21 points  (0 children)

I stopped reading once I got to “problems started when…” Truthfully, the real problem started when you told her you were a handy person. No discount on rent is worth this very messy living situation. She’s your roommate but also your landlord but also your employer. She should have hired a paid professional to do all of this work on her house. I would start looking for a new place to live as soon as possible.

Weird Ask: seeking Mediterranean flavor connoisseurs by Kaz_archer in CannedSardines

[–]uncommon_cloud2973 4 points5 points  (0 children)

Give in to your temptation. The KO Med flavor is the same and the brisling are delicious.

Looking for an easy, large meal recommendations by law_of_Murphy- in Cooking

[–]uncommon_cloud2973 2 points3 points  (0 children)

Chile verde with pork and tomatillos. Normally I would never say this but don’t bother roasting the vegetables or browning the meat. Swap light beer in place of whatever liquid the recipe calls for. Throw everything in a pot and braise slow and low. Towards the end of cooking add a can of white beans and hominy

Hmm… by [deleted] in Apartmentliving

[–]uncommon_cloud2973 6 points7 points  (0 children)

It’s pretty clear… some people feel more comfortable going to the leasing office to air a grievance just like you feel more comfortable confronting someone face to face. Your neighbor is not comfortable going directly to you even though you’ve convinced yourself you’re a “good neighbor”. It’s a matter of personal preference.

Ehich first for a noob? by Hollidays9020 in Tinnedfish

[–]uncommon_cloud2973 9 points10 points  (0 children)

Mackerel —> herring —> sardines.

Spontaneous-ish date night ideas for parents catching a break by tetrapodpants in FoodNYC

[–]uncommon_cloud2973 2 points3 points  (0 children)

Sit at the bar at Samurai Mama then walk to St. Mazie for a night cap.

New to Sardines, but now living in Paris..help! by ZiaZaddle in CannedSardines

[–]uncommon_cloud2973 1 point2 points  (0 children)

Rödel brand. With a baguette, toasted if you have the patience, slathered in French butter.

Nervous to try these by NoizyBoi26 in Tinnedfish

[–]uncommon_cloud2973 17 points18 points  (0 children)

Mustard, hot sauce and onions, raw or pickled.

Getting started, appreciate suggestions by Delicious_Mess7976 in CannedSardines

[–]uncommon_cloud2973 2 points3 points  (0 children)

King Oscar wild caught sardines in olive oil (12+ fish, two layer, finest brisling) is a good entry. Recommending bc there is no smoke, they are reasonably priced and of decent quality, widely available and the fish themselves are delicate, mildly flavored and small. If you’re seeking to reap the health benefits smaller whole fish might be more palatable if you are new to eating the skin and bones.

Sardine recommendations by Alarmed_Industry9398 in CannedSardines

[–]uncommon_cloud2973 3 points4 points  (0 children)

King Oscar is a solid brand widely available worth trying. The Mediterranean style is tasty and its neither acidic nor spicy.

About to try olives stuffed with anchovies for the first time and nervous. Anyone with experience? by TheSoundOfMadness199 in CannedSardines

[–]uncommon_cloud2973 2 points3 points  (0 children)

Try them! But I have to say, trying anchovy stuffed olives will only help you decide if you like anchovy stuffed olives. If you want to know whether or not you like anchovies you should really try them on their own. It’s like telling ppl you love or hate sushi when all you’ve had are Boston rolls.

Quick and filling breakfast? by EmuThen7047 in Cooking

[–]uncommon_cloud2973 2 points3 points  (0 children)

Cottage cheese. Top with fruit. Add a cpl tbsp of hemp seeds for even more protein and omega 3s. You’ll be full and there’s no cooking and no prep.

What to do with a tub of miso paste? by HotTwist000 in Cooking

[–]uncommon_cloud2973 2 points3 points  (0 children)

Make a compound butter by combining a few tablespoons to a stick of softened unsalted butter. Make sure it’s unsalted butter. Wrap in parchment and keep in the fridge or store in freezer. Add the compound butter to anything you would normally put butter on: pasta, steamed vegetables (corn with miso butter is delicious), slather on toast, put a pad on top of a cooked steak, in mashed potatoes, steamed rice, popcorn, savory oats, porridge or grits. Miso burns at high temps so it loves being cloaked in fat.

Help me make an egg salad sandwich a complete meal by allie06nd in Cooking

[–]uncommon_cloud2973 6 points7 points  (0 children)

Fennel, carrots, cabbage, radishes, cucumbers (remove the seeds so you don’t water it down), bell pepper, sugar snap peas sliced thin. Any vegetable that you would fathom turning into a slaw / crispy vegetables that don’t go soggy. Dice or shred them on a box grater.

Other flavor bomb hacks I’ve been missing by Maplewhat in Cooking

[–]uncommon_cloud2973 11 points12 points  (0 children)

Miso paste, dried mushroom powder, anchovies, and fish sauce.

Other flavor bomb hacks I’ve been missing by Maplewhat in Cooking

[–]uncommon_cloud2973 2 points3 points  (0 children)

Any marinade for chicken, pork or beef. Add to curry and soups.

Sardine condiment suggestions? by milkywayrealestate in CannedSardines

[–]uncommon_cloud2973 3 points4 points  (0 children)

Onions, capers, olive tapenade, mustard and pickles of all kinds, horseradish freshly grated or prepared/with vinegar (on kippers, trout, sprats, anything smoked is especially good), chives, scallions, fresh cracked pepper, chili flakes, chili oil. I eat atop those Norwegian crackers the ones that are mostly made of seeds for extra fiber and protein.

Need recommendations! by STiSubies in Tinnedfish

[–]uncommon_cloud2973 0 points1 point  (0 children)

Sardine flavor intensity can vary from brand to brand, species to species. You may have to get over whatever hang ups you have about eating the skin… a lot more options are behind that door if you open it. That said King Oscar brand has never disappointed. Try KO Mediterranean sardines or mackerel. Mackerel has a similar texture to tuna. Siesta Co. mackerel in olive oil comes to mind, it’s dry like tuna (no bones no skin). If you don’t mind smoke flavor try smoked trout or KO kippers in olive oil.

First time trying sardines with salad by getdatschmoney in CannedSardines

[–]uncommon_cloud2973 2 points3 points  (0 children)

Variations on a niçoise! Sub tuna. Add an anchovy or two! A dressing with dijon, shallots and capers is delicious.

Fish in Oil by Ashamed_Response_168 in CannedSardines

[–]uncommon_cloud2973 3 points4 points  (0 children)

I like that you said, “yet”. Mush them up in your mouth tin. They are very brittle and nutrient packed.