Text 22655, 99 rader
Skriven 2007-11-12 09:08:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BIG FISH
================
On 11-08-07 GLEN JAMIESON Scribbled to DAVE DRUM about BIG CATFISHIES  

GJ> DD> They don't have big jagged toothies like a pike or a shark. But,
GJ> DD> there is are teeth - much like coarse grit sandpaper. Coupled
GJ> DD> with a pretty  strong bite. A catfish can hold on to things
GJ> DD> quite well.  Bv)=

GJ>OK, that would be a reasonable scenario.  I have fed fairly large
GJ>catfish at a place in Darwin where the fish - mainly milkfish and
GJ>catfish - have been trained over decades to come and eat bread from
GJ>tourists, ankle-deep in the sea at the old Catalina base ramp.

GJ>I have to admit that I was somewhat doubtful about the size of that
GJ>catfish until I saw doco the other day on the giant Mekong catfish,
GJ>showing one being tagged which was 3 metres long, weighing 300 kg.

The example I saw was nowhere near 300 kg. It was around 7 feet (2 
metres - near enough) long. There had been a bigger one caught by a 
hard-hat diver working on bridge pilings in the Illinois River near 
here. I wasn't considered a "sporting record" because the fish was 
bothering the diver, bumping into him repeatedly. So, the diver used the 
hook on his hoist used to raise and lower tools and supplies, putting 
the hook through the fish's lower jaw and signalling his hoist operator 
to "haul away". 

I saw the picture and read the story in the local (Mason County News) 
weekly paper where we were having our college newspaper printed. I was a 
"seven day wonder" in the area ... this was in 1970. I have tried to 
Google up references to the event. But, apparently, no one has posted 
the archives of that publishing house (now defunct) to the Whirled Wide 
Wait.   Bv(= 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 5 Spice Pork Chops w/Grilled Nectarine & Arugula Salad
 Categories: Pork, Fruit, Salads
      Yield: 4 servings
 
    1/2 ts Five-spice powder
           -=OR=-
    1/2 ts Mix of cinnamon, ground
           - cloves, ginger, anise
           - and/or fennel seed
      1 ts Coarse salt; more to taste
    1/4 ts Pepper
      4    Thin bone-in pork chops 
           - (1 1/2 lb Total)
      2 lg Firm-ripe nectarines
           Vegetable oil
      5 oz Baby arugula
    3/4 c  Crumbled feta cheese
      1 ts Red wine vinegar or fruity
           - vinegar
      1 tb Extra virgin olive oil
 
  This should take about 25 minutes to prepare.
  
  Preheat the grill to medium. Combine the five-spice powder with 1
  teaspoon salt and the pepper. Sprinkle the pork chops evenly with this
  mixture, using a scant 1/4 teaspoon per side.
  
  Cut the nectarines in half and remove the pits. Sprinkle the cut sides
  with salt and pepper, then brush lightly with vegetable oil. Brush the
  chops lightly with vegetable oil.
  
  Place the nectarines cut-side down on the barbecue grill and grill
  until browned and softened, 6 to 8 minutes, depending on ripeness of
  fruit. Turn the fruit once during cooking, if needed. While the
  nectarines cook, grill the chops for 3 to 4 minutes per side. Combine
  the arugula and feta in a large bowl. Cut the nectarines into wedges
  and add them to the bowl with the arugula. Season with salt and
  pepper and then toss with the vinegar and olive oil. Arrange the
  salad on plates and top with the hot pork chops.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 July 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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