Subj : Re: Carp
To   : Jim Weller
From : Dale Shipp
Date : Fri Jul 29 2022 01:15:00

 -=> On 07-27-22  21:29,  Jim Weller <=-
 -=> spoke to Dale Shipp about Carp <=-

 DS> Bear in mind that my statement above was from almost 60 years ago.
 DS> I had not heard of Asian carp then.

 JW> They weren't here then.
 
 DS> How does one know which type of carp they have caught?

 JW> A fisherman ought to know just as he should recognise the different
 JW> kinds of trout.

 JW> https://tinyurl.com/4-carps

The closest to what I was catching is the grass carp -- golden with
scales.  But I recall them being fatter than that picture.  The bighead
and silver carp pictures look like they do not have scales and the black
carp is far too dark.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Curd - Microwave -
 Categories: Dessert, Tested
      Yield: 2 Cups
 
      1 c  Freshly squeezed lemon juice
      1 c  White sugar
    1/2 c  Butter (8 tbls) melted
      2 lg Eggs
 
  Grate zest from two lemons,  put aside.  Microwave 6 lemons on high
  for 30 seconds, cut and get juice and pulp and place in measuring
  cup. (Took all 6 lemons - but lemons will vary in juice) Make sure
  all seeds are removed from lemon mixture.
  
  Melt butter in large microwavable safe bowl. (8 cup measuring cup
  will do) Stir in sugar and lemon juice.  Mix well.  Add beaten eggs
  into bowl, stir well.
  
  Place bowl in microwave.  Heat on high level for one minute at a time.
  Remove from oven, stir and place back in oven for another minute,
  remove and stir.
  
  When the curd starts to thicken, coats the back of a spoon; and
  starts to mound a bit as you stir it is done.  This will take
  anywhere from 4 to 10 minutes depening on the power of your
  microwave. (took a total of 6 minutes in my microwave) The curds
  temperature should have reached at least 185 degrees if you have a
  candy themometer.
  
  Stir the curd one more time.  If you see any small bits of cooked egg
  white pass the curd through a fine mesh strainer to remove them.
  
  Pour the curd into a glass bowl. Place sheet of plastic wrap over top
  of curd as it cools to room temperature to prevent a skin forming.
  After about 30 minutes, remove plastic wrap, cover glass containmer
  and place in fridge.
  
  Served with a slice of pound cake with a small custard cup
   of lemon curd on plate with an assortment of blue berries,
  strawberries, raspberries, banana slices also placed around plate.
  
  People can dip cake and fruit into the curd.
  
  Variation on Signature recipe from King Arthur Flour wed site.
  
  Tested 8/28/18
  
  Very nice lemon flavor, silky.  Easy to make.
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:21:55, 29 Jul 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

.