A coworker asks what you’re bringing to the potluck. What’s the worst response?

    • Threeme2189@sh.itjust.works
      0·
      20 hours ago

      I actually kinda want to try some and see if it’s really as bad as depicted in all of those youtube videos. If not try then at least get near a can and experience the stench.

      I’m sure it’s really bad, and that piques my interest. as I do pretty well with other foods people consider awful, like Durian.

      • zxqwas@lemmy.world
        0·
        15 hours ago

        It is mostly a horrible smell.

        Should be eaten in small pieces with potato, onion, sourcream in a wrap or on a thin crisp bread. There is a YouTube video of someone showing how to properly eat it.

        If you eat a whole one without anything else only a few hardcore fans of it would not gag. That is what gets the views though.

  • ouRKaoS@lemmy.today
    0·
    1 day ago

    Me: Condoms.

    Coworker: You don’t need condoms at a potluck?

    Me: Wow! You guys are freaks! (Then walk away & refuse to elaborate)

  • Jumi@lemmy.world
    0·
    1 day ago

    “You’re not a friend, you’re a coworker. Why would I ever do something with you outside of work?”

  • AngryCommieKender@lemmy.world
    0·
    2 days ago

    Sardine salad.

    Ingredients:

    2 can of Sardines in Olive Oil—quality brand: count 1 ½ sardines for each guest.

    Baby green spinach (about 7 to 9 oz)

    Kalamata olives pitted at least a dozen cut in half in the length

    Cherry tomatoes—different colors best: about 1/3 pint

    ½ red bell pepper: sliced thinly in the width to make circular shapes to halve.

    1 shallot—medium size thinly sliced

    1 or 2 cloves of garlic crushed

    Fresh thyme, destemmed ½ teaspoon or more

    Olive oil (in addition from the oil from the can) 2-3 tablespoon

    Balsamic vinegar 1 tablespoon or more

    some lemon zest

    Dijon mustard: 1 teaspoon or more

    hot pepper flakes—some to taste

    Pepper and salt to taste

    Grated aged parmesan 1 to 2 oz

    Directions:

    Drain sardines from the can, set them aside and reserve the oil. Half each sardine in length. If needed remove bones for aesthetic though they are edible and a good source of calcium and phosphate. If you want to make a more substantial meal salad, you may put whole sardines.

    In a large bowl mix tomatoes, Kalamata olive and spinach

    Dressing:

    In a hot pan, heat some fresh olive oil and on low heat cook garlic till light blond, and add shallot slices till translucent. Adding a bit more oil if needed sauté bell pepper for a couple of minutes on higher heat to make it a bit tender. Remove mixture from oil and set aside. When cooled down, mix them in the salad greens.

    In the same pan, add sardines and warm them gently for a minute. Remove them and set aside.

    Remove the pan from heat and while it is still warm, make dressing in it by some balsamic vinegar, Dijon mustard stirring vigorously to make a thin paste in which to emulsify the olive oill from the can. Integrate thyme and lemon zest. Adjust acidity and sweetness with balsamic vinegar.

    Pour over salad mixture and toss. Add grated parmesan and toss gently.

    Top salad with sardines heads pointing inward in a concentric pattern, each sardine at equidistant degrees from one another.

    Best served with some hearty toasted bread—unless you crave for that open-faced broiled cheese sandwich mentioned above.

    Boiled egg option:

    The Sardinian version of this sardine salad as it was conveyed to me add to the greens one sliced hard boiled for 2 guests. It is in a way reminiscent of a salade Niçoise, which is not totally surprising as in the ports of the Mediterranean a certain cousinship can be traced in the turning and the tossing of ingredients and people.