Text 10012, 81 rader
Skriven 2006-12-29 08:34:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Carp
============
On 12-28-06 JIM WELLER Scribbled to GLEN JAMIESON about Carp

JW> GJ> I had eaten carp in Australia, and decided it tasted awful and
JW> GJ> muddy, but I knew it was eaten a lot in central Europe, so the
JW> GJ> locals must have worked out a way to make it tasty.  Eventually
JW> GJ> I had my chance, and ordered it in a Budapest restaurant.  It
JW> GJ> tasted awful and muddy!!

JW>It is only popular in those parts of central Europe far from the sea.
JW>I suppose muddy fish was better than no fish at all and any fresh
JW>fish a nice relief from salt fish back in the days before
JW>refrigeration and fast freight.

JW>Carp can thrive in very murky, oxygen poor water where game fish
JW>couldn't survive.

JW>It can be made edible if you doctor it up enough; the Chinese do
JW>great things with it. But living where I do with an abundance of
JW>trout etc. I would never bother with it.

I wish that people would quit with the condemning carp as a food fish 
already. I have eaten carp taken from clear streams and it is quite 
nice. If you get muddy tasting carp it is the fault of your fish monger 
and his suppliers more than the fault of the fish. If your fish swam in 
a cesspool it will taste of ....! If, OTOH, it swam in reasonably clear 
water it will taste of fish.

My problem around here is that the favourite way for most to serve carp 
is "scored" filets, breaded with a cornmeal mixture and deep fried. The 
mix of spices used typically would make a shirt cardboard taste 
acceptable - and deep frying the thinnish carp filets assures that the 
texture of the fish is about that of a shirt cardboard.

I prefer my carp A: from clean water and B: baked.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Candy Silcox's Confetti Eggs
 Categories: Dairy, Appetizers
      Yield: 12 servings
 
      6    Hard boiled eggs
      2 ts Toasted almonds; chopped
           Fine
      2 tb Green bell pepper; minced
  1 1/2 ts Pimiento; minced
      1 tb Ripe olive; chopped
      3 tb Mayonnaise
      1 ts Salt
      1 ts Vinegar
    1/4 ts Black pepper
        ds Hot pepper sauce
 
  Shuck eggs and slice in half long ways. Remove the yolks and
  mash with a fork. Mix everything with the yolks and stuff the
  eggs.
  
  Because of the colour these might not be appreciated at some
  wakes.
  
  FROM: White Trash Cooking II; Ernest M. Mickler; 10 Speed Press
  
  MM Format by Dave Drum -- 26 July 2002
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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