Just add ice <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

I read it, just thought you were messing around, maybe saying there is no such thing as a good carp. BUT THERE IS. When I was stationed a Offutt in Omaha, there was (maybe still is) a big fish place just up the road. When you order fried fish, unless you specify something different, you WILL get carp, and you will never know it. As soomeone else said, mmmm good!!!

Now for another favorite, SHANGHI LUMPIA

THE INGREDIENTS:
1 1/2 lb ground beef, 1 lb ground pork
1 finely grated carrot, 1 whole(small) chopped onion, garlic powder or garlic salt, and regular salt (if you want more) and pepper to taste. And soy sauce. You can add to the mixture or just use it as a dipping sauce when eating, our preferred method.
50 lumpia wrappers (these are paper thin wrappers kinda like wanton or egg roll wrappers). You can use wanton or eggroll wrappers but it really changes the taste.

THE PREP: I like to mix everything together raw and cook it as a complete roll, which seems to be easier to me, but you can brown the pork and beef before adding the other ingredients if you want.
Lay out 1 wrapper and place about 2 tblsp of the filling (you want the finished roll about as big around as you thumb) about 2 inches from the nearest edge, from side to side (like you were making your own cigarette. Then roll it into a tight log shape and when you're about an inch from the other end, wet the end of the wrapper with water and complete the wrap. This will keep it from unrolling. (be sure and let it set for about 5-10 minutes before you cook them.

Put them into a deep fryer at 350 degrees, or in a pan with enough oil to cover about half way up. If using a pan,when browned turn over and cook the other side. ** It only takes a couple minutes per side to cook.

It may sound complicated, but as I said spread out the filling on the wrapper like you were going to roll your own cigarette and you've got it made.

I also like to use celery LEAVES only (don't like celery) but the leaves give it a nice additional flavor. You could also use celery salt.

Once you understand what you are doing, you can of course, experiement with what you put into it. We ususlly cut each wrapper in half when done and they don't last long!.

You can also make them up, freeze them un-cooked and just cook what you want straight from the freezer.

so who's going to volunteer to test each of these and then compile them in to hardback?

Does anyone know Alton Brown or maybe Rachel Ray!!!!

Sounds like we need to have a giant Scrap Yard potluck. I volunteer to bring the beer. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

MMMMMMM lumpia.thanks for the recipe Skunk.

how about hobo stew?first a story.....there were two hobos walking down the rr tracks,one named dan the other jerry.sooo they are walking along & jerry says i sure am hungry,we haven't eaten since that dead deer yesterday morning.dan says yep.sooo they come across a dead racoon & jerry says alright food & starts chowing down.he asks dan,don't you want some?dan says he'll wait for something better.sooo a few hours later they are walking along & jerry says he doesn't feel very good & then throws up.dan wipps out his trusty spoon & says alright finally a hot meal.lol no disrespect intended. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/footinmouth.gif" alt="" />

IIRC Amy O was mashing on Alton at some knife show.

It was an unrequited passion.

Yeah Alton Brown has been seen at BLADE I think. Didn't know the Amy-O story though.

There are pictures of Amy cuddling up to an uncomfortable looking Alton Brown. He clearly had no idea what a celebrity Amy-O is.

BOGRACS GULYAS (GOULASH)

A bogras is a large kettle, and gulyas means "cowboy" or "Sheppard." Almost certainly the Magyars started as a cow herding rather than a sheepherding people. Hungarians still raise the Hungarian Steppe Cattle they brought with them into the Carpathian Basin. So "cowboy" would be closer to the original meaning. Without the ten gallon hats.

Gulyas got its start at least as early as the ninth century, when the seven tribes were pastoral nomads in central Asia. As is standard practice for nomadic peoples, they would slaughter a steer, horse, or some such and prepare a sort of dried stew. A mixture of (say) beef and onion was simmered in a bogras until the meat was cooked and the liquid evaporated. Then the remnants would be sun dried. After that the stuff was dumped into a cow's stomach for storage and transport. Come lunch time, this rough and ready pemmican could be eaten as is. Or it could be simmered again. Eaten dry it was gulyas meat. If only a little water was added, it became gulyas stew. If there was plenty of water it became gulyas soup. Some people claim that if it's thick, it isn't gulyas, but I don't hold with that notion. Probably because I like to make my gulyas thick.

Paprika was not on Magyar spice shelf. Paprika is native to the Americas, and so is unlikely to have been used in central Asia before Columbus. (Well, there are those iconoclasts who claim that paprika grew wild in pre-Columbian Africa, but there is little evidence supporting the contention.) Paprika probably spread from Central America through Spain to Italy. Thence from the Venetians to Istanbul. It entered Hungary through the good offices of the Ottoman Turks. At this time the Turks had conquered the Balkans and much of south-central Europe. They continued to hold much of the area for centuries. Originally the Hungarians called paprika torok bors; that is, Turkish pepper.

There are sweet, medium, and hot Hungarian Paprikas, to be used at the cook's discretion. Use a lot of discretion with the hot paprika, it’s mouth searing. I’d go with half-hot if you can find it. Otherwise use sweet. In no case should you substitute other paprikas in any Slavic or Magyar recipes. Spanish paprika, for example, is a different species of the plant, with a much different taste. California paprika is good for food coloring. I've never seen paprika save as a ground dried spice. But In Hungary and contiguous areas various parts of the plant are also used fresh. Paprika took over the cooking of the area because it could be grown by any peasant. Pepper had to be imported from the Spice Islands, and cost a fortune and a half. Paprika was the poor man's pepper.

A proper gulyas is never thickened with flour. Nor is it French-ified by the addition of wine.

1 Large Onion
Oil
3 lb Lean Stewing Beef
Hungarian Paprika
2 tsp Caraway Seeds
pinch of Marjoram
Salt
Garlic
Beef Stock

I use a heavy bottomed stock pot for this recipe. Peel, fine chop, and sauté the onion in the pot. Cut the beef into 1" cubes. When the onion is nicely translucent, lower the heat and add the paprika. Use enough to paprika color the onions a deep dull orange. Gently warming paprika with the onions brings out its flavor. But over heating Hungarian paprika will make it bitter, so be cautious. Remove and reserve the onion. Deglaze the pot with a little stock, and scrape all the paprika out of the pot.

Rewarm the pot and add more oil. Brown each piece of meat on all sides. Set the beef aside as it is browned, until all the meat is done. I just dump the pieces into the same bowl that holds the onions. When the meat is all browned, deglaze the pot with a cup of beef stock. Add marjoram, garlic, and salt. (If you use canned beef broth, leave off the salt till later. Store bought stock is plenty salty by itself. Those boxes of chicken or beef broth aren’t over stalted. Homemade stock is best.)

Crush the caraway seeds to release their flavor, and add them. The back of a spoon is what the cookbooks recommend. Or you can use the butt of a Chinese cleaver-slicer and a cup as a pestle and mortar. Hey, if you have one, you can even use a proper mortar and pestle. In my experience, wetting the caraway seeds makes crunching them an easier proposition. Return the beef and onions to the pot. Add enough stock to just cover the meat. Simmer for an hour or more, with the pot covered. The liquid should not bubble, but should be warm enough that there are currents visible in the water. Add more stock as necessary. It’s done when the beef is fork tender.

If you order gulyas in a Budapest restaurant, you’re likely to get something like this. Perhaps with potatoes or drop noodles on the side. You can get fancier, and some Hungarian cooks do. But basic gulyas isn’t far removed from its horse-barbarian roots.