Text 10141, 71 rader
Skriven 2007-01-07 10:51:14 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: CARP  70107
===================
 -=> Quoting Dave Drum to Jim Weller <=-

 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>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.

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

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

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

Your comments, based on personal experience, have resulted in me
re-opening my mind to the possibility that I could enjoy carp.  I
would welcome an opportunity to try carp ala Dirty.  (Note that I have
managed to resist the opportunity to say I was "carping" on this
subject!)

As I am going through a selection of Filipino recipes for young Jim,
here is one he could have fun with:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pepitoria
 Categories: Filipino, Asian, Chicken
      Yield: 6 Servings
 
      1    Live chicken, 1.5 kg
    1/2 c  Vinegar
      3 tb Oil
      1 cl Garlic, macerated
      1    Onion, sliced
    1/2 c  Chicken stock
      1 c  Coconut cream (optional)
      1 ts Salt
    1/2 ts Pepper
 
  Cut the jugular vein of the chicken and cut through the neck of
  chicken. Collect blood into 1/2 cup vinegar.  Clean and cut chicken
  into serving pieces.  Saute the garlic, onion and chicken in the hot
  oil. Cover and cook for 10 minutes.  Add the vinegar-blood mixture
  and chicken stock and cook until chicken is temder.  Add coco cream
  and seasonings. Serve immediately.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)