Subj : 4/23 English Muffin Day
To   : Don Vally
From : Dave Drum
Date : Thu May 01 2025 04:11:00

-=> Don Vally wrote to DAVE DRUM <=-

 DD> ... Dousing a rib-eye in ketchup is like white socks with dress shoes

 DV> Now I feel humiliated...

 DV> All I wear are white socks.

 DD> But do you fill the *other* requirement with the catsup?

 DV> Thanks Dave!

 DD> Just remember mu slogan "Nil Carborundum Illigetemos".

 DV>  Don't forget! Carpe Diem!

But, of course, Seize that carpe

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Asian Carp Savory & Sweet
 Categories: Seafood, Smoker, Fruits, Herbs
      Yield: 5 Pounds
 
MMMMM---------------------------SAVORY--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Sugar
      1 ts Fresh ground pepper
      1 bn Fresh dill weed

MMMMM---------------------------SWEET--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Brown sugar
      4 c  Apple juice
      2    Sticks cinnamon
 
  Apparently the meat tastes like "a cross between scallops
  and crabmeat," according to seafood chef Philippe Parola.
  
  Savory - Line up filets in a glass tray. Coat both sides
  with salt pepper and dill. Cover with plastic wrap and
  refrigerate overnight.
  
  Sweet - Place filets in a glass pan. Add all ingrediants and
  mix to dissolve sugar. Cover with plastic and refrigerate
  overnight.
  
  Soak cherry or apple wood chips for several hours. Light the
  smoker and add a water pan to keep the fish from becoming
  too dry. Remove the fish from the marinade and place on wire
  racks for one hour in the refrigerator. The fish will
  develope a slight glaze. Oil the smoker racks and place the
  fish in the smoker. Add wood chips to the fire, and
  replenish every 20 min. Smoke 2-4 hours depending on the
  temperature of the smoker. The fish will become golden brown
  and will flake easily when done. Remove and allow to cool.
  
  Use in any recipe calling for smoked salmon.
  
  From: http://www.illinoisbowfishing.net
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... Taglines are like cats.  You just think they're yours.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.