To Carp or Not to Carp???

[thorhammer]

I went to China a couple years back and the businessmen I visited were somewhat surprised that I was up to try anything, and that I had eaten turtle previously. I explained that being from the rural South we will shoot/catch about anything and fry it...we got deep fried bacon for God's sake. My HOA president got drunk and shot a goose in my pond from the back of my shop with my pellet gun... He went in a stew (the goose, not the president. He was stewed from playing golf).

Steve-O lived in my neck of the woods and I'm sure went to a pig pickin'. I will tell you that when you break that red wax cap on a Makers at 0500 to start cooking, you will eat the tongue when done. It's quite good. 

As to carp: well, the old skoolers would say put it on a board in a pasture and cover it with cow crap. Let it macerate a week or so.  Throw away carp and crap and eat board.  But they do fight well.


J

[Steve-O]

I went to China a couple years back and the businessmen I visited were somewhat surprised that I was up to try anything, and that I had eaten turtle previously. I explained that being from the rural South we will shoot/catch about anything and fry it...we got deep fried bacon for God's sake. My HOA president got drunk and shot a goose in my pond from the back of my shop with my pellet gun... He went in a stew (the goose, not the president. He was stewed from playing golf).

Steve-O lived in my neck of the woods and I'm sure went to a pig pickin'. I will tell you that when you break that red wax cap on a Makers at 0500 to start cooking, you will eat the tongue when done. It's quite good.  

As to carp: well, the old skoolers would say put it on a board in a pasture and cover it with cow crap. Let it macerate a week or so.  Throw away carp and crap and eat board.  But they do fight well.


J

I hear ya, brother!  I sure do miss a good pig picking....just thinking about standing around the smoker for a pre-taste is killing me....out here barbeque is the term they use for cooking out the grill.  If I had to guess I would say pig picking ends at the Big Muddy and doesn't make it out west. Haven't had hush puppies, collards, Brunswick stew,  good coleslaw and bbq sandwiches in a while. Shoot man they don't even eat fried chicken out here. But there is a KFC now and then in the valley.

On the other side of the coin...our corporate office where I work at a nationally franchised deli chain has a restaurant attached and manned by Latinos who whip up the "real deal" every day in the back. Mostly, it's too "muy caliente" for me but we have had a few bovine heads prepared here. They even asked me for a fresh carp to make ceviche out of.  The guys tells me it's Mexican Viagra and then do fist pump when saying it. .....uhhhhh....that comment should rate as PG-13 I suppose. I passed on the carp ceviche.

I do fish (Alaskan halibut and salmon) tacos more often than not and the deli manager, Ivonne taught me how to make the best guacamole and she makes Flan to die for. I've even taking a liking to horchata.

[thorhammer]

Steve, I'll send you some stew in dry ice next one I cook; I'll let you know but it won't be long. Just felled both cherry and apple tree for some good smoke....

[steelfish]

........ has a restaurant attached and manned by Latinos who whip up the "real deal" every day in the back. Mostly, it's too "muy caliente" for me but we have had a few bovine heads prepared here. They even asked me for a fresh carp to make ceviche out of.  The guys tells me it's Mexican Viagra and then do fist pump when saying it. .....uhhhhh....that comment should rate as PG-13 I suppose. I passed on the carp ceviche.

I do fish (Alaskan halibut and salmon) tacos more often than not and the deli manager, Ivonne taught me how to make the best guacamole and she makes Flan to die for. I've even taking a liking to horchata.

LOL those comments put a smile on my face imaging those compadres telling you that ceviche is the Mexican viagra..I think you should try it not becasue you need the viagra thing  but for testing the ceviche plate, next time, tell those guys on the kitchen that you will get them halibut instad of Carp for the ceviche, its really 3x much better in flavor.

ceviche is another of those plates that can be made outta almost any fish with white meat the less spines they have the better, you name it, corvina,  shark, spanish mackerel (sierra), bonita (skipjacks), tuna, triggerfish (my favorite), etc, from freshwater you can use largemouth bass, carp and catfish.
ceviche is always good with some catsup, few drops of Tabasco and avocado slices on top.

this is sashimi triggerfish, almost same than ceviche, but ceviche has a lot of vegetables, this is just the fish and few oinions
http://alantani.com/index.php?topic=12865.0

[kmstorm64]

I had a Mexican friend who used to say "my mother makes tacos out of everything.  Don't stand still too long or my mother will make a taco out of you."  Then he would laugh uproariously.  Dominick

There are a couple of places in San Mateo that serve Biria, mostly on weekends. One is a small joint walking distance from me on the Belmont/San Mateo line.  Right behind the Mollie Stone's and CVS on 42nd and El Camino.

[Dominick]

I didn't know about that place. How is the food overall?  I am looking for an authentic Mexican restaurant in the area.  The best so far is El Metate on Harbor Blvd.  Great chilie rellenos and cabeza.  Dominick 

[steelfish]

  I am looking for an authentic Mexican restaurant in the area. 

I know what is looking for authentic mexican restaurants in USA.

I spent almost 4 months few years ago working on the corporative offices which are in Denver, Co. of my current job  (I live and work in Baja).
after few weeks you really miss the mexican flavor on the food, it was a trial and error job for few days trying those "authentic Mexican rest" until found few of them that really get you on the correct flavor, cheff, cashier and waiters were mexican descendents and speak nice spanish, its was nice to order "chiles rellenos" and "machaca con verduras", "pozole" in spanish LOL, were good times.

they are there you just have to find them

[El Pescador]

There are a couple of places in San Mateo that serve Biria, mostly on weekends. One is a small joint walking distance from me on the Belmont/San Mateo line.  Right behind the Mollie Stone's and CVS on 42nd and El Camino.

Looking for birria (goat stew) on the peninsula??

You MUST try taqueria gonzalez on Middlefield Rd. in Redwood City!!!!  I know Dominick's been there.

Wayne

[Dominick]

There are a couple of places in San Mateo that serve Biria, mostly on weekends. One is a small joint walking distance from me on the Belmont/San Mateo line.  Right behind the Mollie Stone's and CVS on 42nd and El Camino.

Looking for birria (goat stew) on the peninsula??
You MUST try taqueria gonzalez on Middlefield Rd. in Redwood City!!!!  I know Dominick's been there.
Wayne

Yep authentic goat.  Very gamey but very good.  Dominick

[Keta]

I know what is looking for authentic mexican restaurants in USA.

I eat at a "glorified roach coach", a small dive in the "more Mexican" part of town, several times a week.  Most of the customers and employees don't speak English, the food is excellent but no fish.  When Bryan was here I took him there to eat.

[tristan]

If caught in clean water carp are good to eat, skin and smoke them.

I haven't eaten a carp yet, but when I do it'll be done this way!     Probably brined a bit beforehand...

[steelhead_killer]

brought a big one back from a lake when I was a kid to my grandparents house.  Grandpa made me dig a hole next to the fruit trees to bury the "Turd Shark".  I will never forget.

[RowdyW]

"Turd Shark"

[Big Tim]

TURD SHARK...HAHAHAHAHAHAHA

[Steve-O]

Turd Shark?......Owww that hurts.....funny as all get out....but still....this is my favorite freshwater gamefish.

Heard them called the Golden Bonefish and Bugle Lips but not this.