Monday, January 18, 2010

Now that's more like it!

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?


Douglas Hester said...

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.

Gino said...

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.

kingdavid said...

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.