"Where Fillmore County News Comes First"
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Thursday, May 23rd, 2013
Volume ∞ Issue ∞
- 11:44:26, May 21st 2013 - airmaxs52274 - Have you ever thought about adding a little bit more than just your a ... [Read More]
- 5:56:33, May 18th 2013 - modgudur - I guess the child is anti-gun control since Obama went to all that trouble ... [Read More]
- 9:27:41, May 16th 2013 - caal girl - Nice outfit on you. I loved some of the dresses but am holding my breath ... [Read More]
- 2:03:34, May 14th 2013 - - Thanks for sharing the trip with us! ... [Read More]
- 4:12:01, May 9th 2013 - Amanda Ziebell - Wow! Thanks to the Fillmore County Journal for this kind story. For a ... [Read More]
- 11:47:30, May 7th 2013 - EW - ramble.....ramble.....ramble..... ... [Read More]
- 10:25:25, May 7th 2013 - Thunder6 - Great article! I love to see the Youth of Fillmore County receiveing acco ... [Read More]
- 6:52:10, May 6th 2013 - Jason Sethre, Publisher of Fillmore County Journal & Olmsted County Journal - Maryh, ... [Read More]
- 7:29:56, May 5th 2013 - maryh - Where are OCJ's available for pickup...other than at the new office? ... [Read More]
- 2:41:47, May 3rd 2013 - Remark1976 - Mrs. Buckbee, I just looked up Senate File 796 and in it there are said p ... [Read More]
29
How will you keep your kids busy this summer vacation?
Curdlecod goes Asiatic
Comments
Chester and Cynthia Curdlecod are the local gourmets of Flabbergast County and one evening last week we were invited to their home for dinner. They take pride in their ability to prepare sumptuous meals from the local fish, fowl and fauna and avoid beef and pork when-ever possible.
The evening that we were there, I think that it was Thursday, we were served something that Chester called sushimi and sushi and when the two are combined results in something Chester calls maki-sushi. Sushimi is a sliced raw fish served with a garnish and dipping sauce. Chester uses local fish such as bullheads and carp and as a garnish, thinly sliced cantaloupe and watermelon rinds. For the dipping sauce, he combines ketchup, mustard, horseradish and soy sauce.
Chester explained that sushi is concocted from rice, vinegar, saki, salt and sugar. Since Chester didn’t have any saki, he used beer. After the rice has been cooked and cooled to room temperature, it is formed into little rolls that are wrapped in seaweed. Since seaweed of quality is rather difficult to obtain in Flabbergast County, Chester uses pickled quackgrass which he says is almost the same thing.
Now the idea is to cut up the fish into small rounds or if you prefer, squares and wrap them up in the rice-quackgrass to form a sort of a small sandwich roll and using chopsticks, dip it into the sauce and scarf it down. Since Chester didn’t have any chopsticks, we used Cynthia’s knitting needles.
All of these tidbits are washed down with a special tea that Chester serves in quart jars. Chester told me that the drink is made up of one part green tea and one part gin. He also said that since he makes his own gin, the cost of the entire meal is only about a buck and a half.
I found that a couple jars of the tea helped overcome any qualms that I may have had about the raw fish and pickled quack grass and as far as I can remember, the meal wasn’t half as bad as I thought it might be. After dinner, as he was helping me out the door, he mentioned that his recipe is available on his website which is: curdlecodbullheadcarp.com
The evening that we were there, I think that it was Thursday, we were served something that Chester called sushimi and sushi and when the two are combined results in something Chester calls maki-sushi. Sushimi is a sliced raw fish served with a garnish and dipping sauce. Chester uses local fish such as bullheads and carp and as a garnish, thinly sliced cantaloupe and watermelon rinds. For the dipping sauce, he combines ketchup, mustard, horseradish and soy sauce.
Chester explained that sushi is concocted from rice, vinegar, saki, salt and sugar. Since Chester didn’t have any saki, he used beer. After the rice has been cooked and cooled to room temperature, it is formed into little rolls that are wrapped in seaweed. Since seaweed of quality is rather difficult to obtain in Flabbergast County, Chester uses pickled quackgrass which he says is almost the same thing.
Now the idea is to cut up the fish into small rounds or if you prefer, squares and wrap them up in the rice-quackgrass to form a sort of a small sandwich roll and using chopsticks, dip it into the sauce and scarf it down. Since Chester didn’t have any chopsticks, we used Cynthia’s knitting needles.
All of these tidbits are washed down with a special tea that Chester serves in quart jars. Chester told me that the drink is made up of one part green tea and one part gin. He also said that since he makes his own gin, the cost of the entire meal is only about a buck and a half.
I found that a couple jars of the tea helped overcome any qualms that I may have had about the raw fish and pickled quack grass and as far as I can remember, the meal wasn’t half as bad as I thought it might be. After dinner, as he was helping me out the door, he mentioned that his recipe is available on his website which is: curdlecodbullheadcarp.com
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