Text 21389, 77 rader
Skriven 2012-02-17 06:29:13 av Dave Drum (1:18/200.0)
  Kommentar till text 21325 av MICHAEL LOO (1:123/140)
Ärende: fishy
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Best way I have seen to do carp is at the local walk-up fish stands -
 DD> called "scored carp". Thin fillets of carp are scored nearly through
 DD> crosswise, given a cornmeal coating and deep-fried to the consistency
 DD> of cardboard. This cuts up some of the bones and fries them to a crispy
 DD> crunch. One really needs to eat scored carp with some form of creamy
 DD> sauce (tartar, etc) for the moisture and especially for the flavour.

 ML> You deep-fry something enough, it's likely to get tasty.
 ML> If not, there's no hope.

Carp has never been a fish that I sought out for food. Although once or twice I
had carp that was quite decent. However, over a nearly seventy year span that's
not a lot. Mostly it just isn't worth the trouble if there is something else
available. Sort of like my take on shad ... some New Englanders wax rhapsodic
about shad in many of its iterations. I find it overly bony, hard to clean and
not all that tasty. IOW, not worth the trouble.
 
 ML> Speaking of which, when is a carp not a carp:
 DD> When it's a koi ... Bv)=

 ML> Eppur sono ... goldfish are carp. Koi are carp.

AFAICS a koi is just a fancy goldfish. I work with a guy who keeps a concrete
pool with koi. Seems a lot of work and expense - especially given winters we
often have here in the Great American Outback. This winter has been extremely
mild as our winters usually go ... but, that other shoe gonna drop some day. 
Bv)=
 
 ML> There's this story that when you visit a koi farmer,
 ML> and you particularly admire one fish, he will feel
 ML> obligated to kill it and serve it to you as sashimi.

I will keep that in mind when I go to Cupcake's house to admire his swimmers.
Of course he is not of the correct ethnicity to have that tradition.

 ML> One of those weird customs, like the Russian hospitality
 ML> tradition of giving you an article of household
 ML> decoration if you say you like it.

Oooooohhhhhh, I like that Faberge Egg you have displayed there  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shad In Mustard Crumbs
 Categories: Seafood, Breads, Citrus
      Yield: 4 servings

  1 1/2 lb Shad filets; skinless, 
           - boneless
      6 tb Brown mustard
      1 c  Seasoned bread crumbs
      2 tb Olive oil
           Lemon wedges; to serve
 
  Brush shad filets with 3 tb of the mustard. Dredge in
  bread crumbs, then dab remaining 3 tb mustard over the
  breading. Dredge again in the bread crumbs. It’s okay
  if the surface looks crumbly. Saute fish in olive oil
  until it flakes easily, about 4 minutes per side.

  Serve with lemon wedges.
   
  Source: San Francisco Chronicle

  Typed by Katherine Smith

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... The cook was a good cook as cooks go; and as cooks go she went. - Saki
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