/diy/ - Do It Yourself

[Anonymous No.311006]

Hey /diy/, I am making an album composing the anthems of 4chan's boards

Pastebin: http://pastebin.com/RuUzt5i7

If you don't choose decide on a song, I'll decide one for you. I'll come again if it is a slow day or something.

Feel free to argue amongst yourselves for which is the best anthem.

[Op No.311810]

Welp, better dump some infographs to get your guys attention.

[Anonymous No.311812]

[Anonymous No.311814]

[Anonymous No.311815]

[Anonymous No.311818]

updated pastebin
http://pastebin.com/K68ZBvt3

[Anonymous No.311820]

/q/ thread >>>/q/233904

[Anonymous No.311825]

[Anonymous No.311831]

[Anonymous No.311835]

[Anonymous No.311838]

[Anonymous No.311843]

[Anonymous No.311852]

[Anonymous No.311853]

What song are you thinking of defaulting on bro?

[Anonymous No.311854]

>>311853
mmm delicious lotus seeds.

[Anonymous No.311855]

>>311853
Wierd-Al's Hardware Store

[Anonymous No.311856]

[Anonymous No.311862]

[scroton !SW7uh6H3p. No.311879]

>>311835

While the art in that infographic is pretty neat, the information contained in it is incorrect. Also the person that made this seems to not know where "the insides" on a fish are located, and I am unsure how they intend for someone to completely remove the blood line on a fish without fileting it. And cutting the head off as the first step is just going to make your job harder.

First off, you'll actually want to remove the organs of a fish you intend to eat as soon as possible, preferably right after it's caught. To do this you should cut into the underside of the fish starting at the anus and cutting until you end up at the area in between the pectoral fins, then reach in and remove all the contents of the opened cavity. Afterwards rinse the cavity with water (seawater will work for this.) The sooner this step is done the better the fish will taste, and it will also keep longer this way than if left whole.

If you want to cook the fish whole (like in the infographic), you'll have to remove the gills (either with a knife or just yanking them out with pliers) and scale the fish. There are specific tools for scaling fish, but unless it's one of the species with larger scales (salmon, striped bass, snook, etc.) it's going to be overkill and tear up the skin underneath the scales. For most fish you can use the flat side of a butter knife; all you need to do is scrape it against the skin of the fish (going from tail to head) until all the scales are removed. For fish with fine scales (mackerel, jacks, etc.) you can use a brush or fingernail instead of a butterknife. Some fish, like catfish, don't have scales.

At this point if you want to remove the head from the fish you can, but it can be cooked with it on or off.

If someone is interested in knowing how to filet a fish and remove the skin I can type that up too.

[Anonymous No.311884]

>>311855
Seconding this.

[Anonymous No.311900]

>>311884
Maybe it could be the theme if this thread 404s. I am just asking boards to avert the "what people think the board is" perception, but it seems like many I go to wants songs like these. All well, it's fine fore a slow yet helpful board.

[Anonymous No.311922]

>>311879

>If someone is interested in knowing how to filet a fish and remove the skin I can type that up too.

Please do, I have not had much success doing this. Usually end up with several small random pieces rather than one large one. Using salmon, if that changes anything.