Food

[SGR]

Scallops has a similar texture to shrimps imo but it could just be a preference thing for you.

Yknow, that's a good point. I'm going to cop to the possibility that I just haven't ever had good ones. I had it a few times as a kid, didn't like em, then a couple years ago, decided to try them again. I was fine eating them, but they definitely didn't win me over and wouldn't be something I ordered again if I had alternatives. For me, condiments are also a big factor, and maybe I just don't know what's best for my tastes in terms of dipping scallops. With fried shrimp, I love both cocktail sauce and tartar sauce, but with scallops, I'll use whatever they (the restaurant) serve with it.

I'm a condiment junkie. When I have breaded chicken - I dip that shit in seven different condiments on my plate, assuming I have them all at the ready (ranch, honey mustard, barbecue, Chic-Fil-A sauce, sweet and sour sauce, chipotle-mayo sauce, and tonkatsu sauce)

The other thing I've found with fried scallops is that they, somehow someway always get cold quicker than fried shrimp. And I hate cold fried food.

[Guybrush]

Shrimp work well in so many things, very much a staple food in our household. This summer I've been really into grilled shrimp caesar salads, it's simple and quick, and very good for a low calorie yet filling option for my diet.

Shrimp Caesar salad? What an idea!

I love a good Caesar salad, so maybe that'd be fun to try 🤔

[jadis]

Had a really nice lamb curry yesterday, paid the price when I went to the toilet this morning. They had it in medium spicy, spicy and Indian style. Thanks god I went for spicy and not Indian style. That would've been gnarly. 

Anyone here a fan of south Indian, maybe @Nimbly9 ? As in all those plant pastes that contain maybe 20 different spices and taste like nothing we're used to (as opposed to the meat curries and other staples of what the Brits sold to the world as Indian cuisine). I like the experience of tasting something really new but I also need some fucking protein in my meal, not just bean pastes and bread and mango pickles, y'know?

Yknow, that's a good point. I'm going to cop to the possibility that I just haven't ever had good ones. I had it a few times as a kid, didn't like em, then a couple years ago, decided to try them again. I was fine eating them, but they definitely didn't win me over and wouldn't be something I ordered again if I had alternatives. For me, condiments are also a big factor, and maybe I just don't know what's best for my tastes in terms of dipping scallops. With fried shrimp, I love both cocktail sauce and tartar sauce, but with scallops, I'll use whatever they (the restaurant) serve with it.

I'm a condiment junkie. When I have breaded chicken - I dip that shit in seven different condiments on my plate, assuming I have them all at the ready (ranch, honey mustard, barbecue, Chic-Fil-A sauce, sweet and sour sauce, chipotle-mayo sauce, and tonkatsu sauce)

The other thing I've found with fried scallops is that they, somehow someway always get cold quicker than fried shrimp. And I hate cold fried food.

Try scallops at a proper French restaurant to have your mind blown by how good they can be. They're super easy to overcook and the seasoning needs to be super precise.

From a while ago. Jerk chicken rice and peas. The scotch bonnets I grew myself.

Meal prep... nice. Don't have the discipline for that. I just take it one day at a time.

[DJChameleon]

Try scallops at a proper French restaurant to have your mind blown by how good they can be. They're super easy to overcook and the seasoning needs to be super precise.

I learned this the hard way that it's easy to overcook them then it becomes super chewy and rubbery.

[Nimbly9]

Anyone here a fan of south Indian, maybe @Nimbly9 ? As in all those plant pastes that contain maybe 20 different spices and taste like nothing we're used to (as opposed to the meat curries and other staples of what the Brits sold to the world as Indian cuisine). I like the experience of tasting something really new but I also need some fucking protein in my meal, not just bean pastes and bread and mango pickles, y'know?

I am a fan.  My fiancee is Punjabi, but she's a bit of a cooking fanatic and loves to experiment to blend regional styles. One time she showed me some Chicken Frithad variation she made with an interesting spin on the spices (something to do with cardamom) and it was fantastic.

[jadis]

I am a fan.  My fiancee is Punjabi, but she's a bit of a cooking fanatic and loves to experiment to blend regional styles. One time she showed me some Chicken Frithad variation she made with an interesting spin on the spices (something to do with cardamom) and it was fantastic.

Does she do chai? When done properly it's as good as drugs

[DJChameleon]

Does she do chai? When done properly it's as good as drugs

Omfg I want someone to do authentic chai for me. I almost convinced someone to do it but I fucked up and we ended up beefing so she's totally not going to do it for me now sadly.

[jimmy jazz]

Omfg I want someone to do authentic chai for me. I almost convinced someone to do it but I fucked up and we ended up beefing so she's totally not going to do it for me now sadly.

😂😂😂

[Guybrush]

A couple more food items from the land of the fishy bread spreads.

A very popular spread here is mackerel mashed in tomato sauce. It's almost always eaten with mayonnaise and in Denmark, you can find it ready mixed with mayonnaise and called mackerel salad.

Anyways, this is what it might look like:



Today, I ate a tin of sardines we've had in the fridge for about a year. I always prefer pickled herring which we always have, so this tin hasn't been prioritized. However, it was a special one as this one came from Poland or Lithuania or something and looked real fancy with gold lettering and a see-through lid.



I always eat sardines like this with mayo and these were real good, much better than the ones we usually get. They were a little bit salty and smoky.

Without delving into the topic, I figure it must be one of the healthiest bread spreads out there.

• It's fish with proteins and omega 3 fatty acids and whatnot
• Sardines are at a lower trophic level than many other fish that get turned into products, like tuna, and so should contain way less toxins / heavy metals
• You also eat bones and spine etc. for more minerals / nutrients
• The oil is olive oil, also very healthy

@jimmy jazz maybe you should consider swapping your pre-workout tuna snack for sardines 🙂

[jimmy jazz]

I have eaten sardines, mackerels and pilchards in tins. With tomato sauce in them as well. I don't particularly like them and prefer tuna but I could switch it up every now and then.

You can get mackerel fillets in all sorts of sauces in tins and they are elite but they're also expensive. Sardines and pilchards not so much but not as nice imo.

[jadis]

There's some kind of tinned fish in tomato sauce that a few guys used to have after training (or before? not sure) in the bar area of my old gym in Canada and the smell was horrendous. Visually too looked awful. Among the most disgusting things I've ever seen. That bad.



 

[Guybrush]

There's some kind of tinned fish in tomato sauce that a few guys used to have after training (or before? not sure) in the bar area of my old gym in Canada and the smell was horrendous. Visually too looked awful. Among the most disgusting things I've ever seen. That bad.

The tinned tomato mackerel here should definitely not go anywhere except onto bread and then inside the body. It doesn't smell great and anything it touches gets a reddish oil stain. It quickly ruins childs' clothes.

It's pretty nasty, but it tastes good.

I remember this from Norwegian television in the 90s.

[Guybrush]

Another fishy spread that I think is way more popular here than most places is smoked and salted cod's caviar. It comes out of a tube and is eaten as a spread like this:



Again with the mayonnaise. Most of us are so white up here.

Is this familiar to anyone else?

[DJChameleon]

I can do sardines. Used to have to eat them often when I was younger same with mackerel. Not a fan of them anymore.

I'm on the tuna train right now. My typical lunch is a cup of brown rice and some tuna fish.

[Lexi Darling]

I dig sardines. That mayo and sardines on bread feels like it would really hit the spot.

And tuna is always a staple food for both of us. One go-to sandwich I pack for the mister's work lunches is a basic tuna salad on honey oat bread with lettuce, red onion and deli mustard. For myself I really like adding a little kick to my tuna salad by swirling in some of the liquid from a jar of pickled jalapenos into it; I like the texture better than adding the jalapenos themselves and you can easily adjust it to taste.