The Pioneer Press reports on the heroic efforts of a Midwestern man who has a real idea how to control invasive species.
Now while I'm sure that breading and frying will work well, and I'll try it if I get the chance, I'm thinking that blackening might do well, too. Or maybe a turcarpenbaconignuanaducken?
Say, KD, any good Polish recipes for carp?
Open Letter To Campus Protesters And Their Faculty/Administration Simps
-
Everything that needs to be said about you – those who deny the use of the
institution for which the majority of the students, and the taxpayers, pay
(and ...
2 hours ago
3 comments:
I've had carp before. I didn't care for it. Not tasty at all.
WV: "stable". Why, yes i am, thank you very much.
i've had carp. dont know if its the same carp they speak of here, but it was firm white meat, baked in the oven.
i caught it in a city lake in the burbs of chi.
and it was good.
and the asians round these parts fish for carp like it was fine beef or something.
I think the best way to prepare it would be to cut it up into really, really, really small pieces; then, throw it in with about 5 pounds of kapusta (sauerkraut). I would then add an additional 5 pounds of smoked kielbasa. At that point, hopefully, you wouldn't be able to actually taste the carp, and you'd just wonder what that extra texture was that was thrown in.
Post a Comment