LeXXington Posted December 3, 2008 Report Posted December 3, 2008 Now I'm in a dilly of a pickle. What do I say when I'm presented with a big plate of carp? you say yes please and could you please pass another vodka Russia can be a cold place after insulting the girlfriends parents
Wild Posted December 3, 2008 Report Posted December 3, 2008 I don't know if Russia has a advisory system like here but as long as the chef survives after the meal i would say you have a fighting chance Speaking of the dead lands this reminds me of this site for those interested http://www.kiddofspeed.com/
highdrifter Posted December 3, 2008 Report Posted December 3, 2008 I don't know if Russia has a advisory system like here but as long as the chef survives after the meal i would say you have a fighting chance Speaking of the dead lands this reminds me of this site for those interested http://www.kiddofspeed.com/ We're on the same page.. Literally! 600 years.. Good thing for her Asphalt doesn't hold gama rays.. WOW. HD
highdrifter Posted December 3, 2008 Report Posted December 3, 2008 you say yes please and could you please pass another vodka Russia can be a cold place after insulting the girlfriends parents I'll stuff my face with both! I'll worry about purging later... Thanks dude. HD
Mike Pike Posted December 3, 2008 Report Posted December 3, 2008 I wonder where no-frills would get their carp from? Probably farm raised, I'm thinking??? The first time I saw carp in those livewells was at Kennsington Market in the '80s. I was blown away that they were selling carp like they were trout or lobster!!! In those days, my wife's parents used to call Kennsington the Jewish Market( because there were so many Jewish merchants there ). Anhyhoo, I learned how carp was considered a delicacy by various ethnic groups and my impression of the fish for table-fare changed then and there. On a side note.. as GCD and a few others said about corn... When my Parents immigrated from Yugoslavia and my Mom saw people in Canada eating corn, she was blow away because in her village the peasants feed the corn to the pigs. LOL
bigugli Posted December 3, 2008 Report Posted December 3, 2008 I'll stuff my face with both! I'll worry about purging later... Thanks dude. HD Enough Vodka and the purging will take care of itself.
highdrifter Posted December 3, 2008 Report Posted December 3, 2008 Enough Vodka and the purging will take care of itself. That's the plan.
crappieperchhunter Posted December 3, 2008 Report Posted December 3, 2008 "NO FRILL"S says it all eh? Pretty much what I expected from you Roy.
FLEX ROD Posted December 3, 2008 Report Posted December 3, 2008 Terry, You are correct it is a atraditional meal, including the soup that is made from it and it is predominantly on Christmas Eve and not only is it in the Czech but also the SLOVAK side also. FLEX
Victor Posted December 3, 2008 Report Posted December 3, 2008 ok so what size is best for eating? might have to bring some over to my wifes parents at their ukrain xmas in jan IMO i'd say nothing over 12lbs ... ideally 6-8lbs? gives you enough meat and dont' have to worry about too much toxins in them. Besides wouldn't it be hard to cook if they're too big? :S personally I would rather put them back (not because I don't like to eat them) ... my dad wanted me to keep one for the table once, i brought home a 5lber. He made some kind of stew with it and it tasted alright. Can't say it's good but it isn't that bad neither.
Uncle Buck Posted December 3, 2008 Report Posted December 3, 2008 Can you snap some pics of the tank...
muskyhunter5150 Posted December 3, 2008 Report Posted December 3, 2008 I don't even like looking at those ugly things,
Roy Posted December 3, 2008 Report Posted December 3, 2008 I've made gefilte fish a few times but have always used pike. I don't really like the stuff but I have an aunt who can really put that stuff away.
highdrifter Posted December 3, 2008 Report Posted December 3, 2008 I've made gefilte fish a few times but have always used pike. I don't really like the stuff but I have an aunt who can really put that stuff away. You sure it wasn't called GIBLOTTE Roy?! Mouman en fesait avec des restants de poissons.. blurk. HD
BUSTER Posted December 3, 2008 Report Posted December 3, 2008 I've made gefilte fish a few times but have always used pike. I don't really like the stuff but I have an aunt who can really put that stuff away. LAUGH MY off , i had a visual
wuchikubo Posted December 3, 2008 Report Posted December 3, 2008 Let's see, if I recall correctly, carp was the most eaten food fish in the world until the aquarium fish the talapia took over it because of their rapid growth. I must admit, I've had a few carp in my life, they are edible, however eating other fish have made me picky and carp are not on the top of my list of fish targeted to eat. And as a side note I've even tried farm raised Japanese koi sashimi with miso paste in Japan. It's all about how you psychologically look at it. Some say "yuck" at sushi and sashimi while others love it. How about the next couple of other examples: caviar and truffles. I think every culture will have some food we are not accustomed to seeing on our plates or bowls but keeping an open opinion will keep better communications between cultures and less embarrassment at times.
holdfast Posted December 3, 2008 Report Posted December 3, 2008 My Old man used to catch them in the St Lawrence and sell them to Jewish restaurants in Mtl when he was a kid. Told me it was considered a Jewish Delicacy Found this on the Internet Gefilte fish (filled fish) was traditionally made by cutting fish into parts. The bones were taken out, the skin removed, and the flesh chopped fine and mixed with eggs, salt, pepper, and onions. This mass is then replaced in the skin, dropped into fish broth and simmered. Modern preparations omit the skin, making quenelles. While traditionally made with carp, gefilte fish is made in other countries according to what sort of fish is available, including cod, haddock, or hake in the United Kingdom, carp or pike in France, or whitefish in the United States. Polish gefilte fish is particularly noted for being sweetened, an unusual flavoring in other eastern European Jewish communities.[176]
Clampet Posted December 3, 2008 Author Report Posted December 3, 2008 Excuse me, I'm about to get sick.
Daplumma Posted December 3, 2008 Report Posted December 3, 2008 I have some friends that have a Japanese retaurant that love it when we would drop off some bow shot carp.Some people wont eat catfish,I find them to be the best tasting fish behind Crappie and Walleye.Catfish will also eat vegitation,I have gutted many that were full of soy beans.When the river floods they go into the soy fields and fill up. Joe
steelhedrmatt Posted December 3, 2008 Report Posted December 3, 2008 A good recipe for carp: Preheat oven to 350f scale carp and roll in egg wash and flour completely cover carp in manure Bake on center rack for 6 hours let cool remove manure throw away carp and eat manure
Clampet Posted December 3, 2008 Author Report Posted December 3, 2008 A good recipe for carp: Preheat oven to 350f scale carp and roll in egg wash and flour completely cover carp in manure Bake on center rack for 6 hours let cool remove manure throw away carp and eat manure Buddy, you read my mind!
Greencoachdog Posted December 3, 2008 Report Posted December 3, 2008 Catfish will also eat vegitation,I have gutted many that were full of soy beans.When the river floods they go into the soy fields and fill up. Joe That might have been someone else's soybean catfish chum they were eating Joe! http://www.outdoorchannel.com/News/Fishing...smellyBoat.aspx HearingFish Posted Today, 03:43 PM Let's see, if I recall correctly, carp was the most eaten food fish in the world until the aquarium fish the talapia took over it because of their rapid growth. I must admit, I've had a few carp in my life, they are edible, however eating other fish have made me picky and carp are not on the top of my list of fish targeted to eat. And as a side note I've even tried farm raised Japanese koi sashimi with miso paste in Japan. It's all about how you psychologically look at it. Some say "yuck" at sushi and sashimi while others love it. How about the next couple of other examples: caviar and truffles. I think every culture will have some food we are not accustomed to seeing on our plates or bowls but keeping an open opinion will keep better communications between cultures and less embarrassment at times How about a nice big plate of Pork Chitterlings? http://idatewhite.com/wp-content/uploads/2...lins01large.jpg Cooked this way! http://allrecipes.com/Recipe/Down-Home-Chi...ngs/Detail.aspx
wuchikubo Posted December 3, 2008 Report Posted December 3, 2008 That might have been someone else's soybean catfish chum they were eating Joe! http://www.outdoorchannel.com/News/Fishing...smellyBoat.aspx How about a nice big plate of Pork Chitterlings? http://idatewhite.com/wp-content/uploads/2...lins01large.jpg Cooked this way! http://allrecipes.com/Recipe/Down-Home-Chi...ngs/Detail.aspx I've already tried those too, done the Chinese way, once you get over the smell, it's something I've marked off as I've had it before list. Still have yet to try the "Prairie oyster".
Clampet Posted December 3, 2008 Author Report Posted December 3, 2008 Glen, yer killin me an Jethro too! ""Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round. Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are very good and are allowed, in moderation, under some popular Low Carb Diets. Be certain to pass the vinegar and hot sauce. Enjoy!!!"
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