Makings for a new Stove

Here's the place you can post your favorite wood burning stove and also information on how to build and where to get supplies.
sudden
Posts: 1058
Joined: Tue Apr 06, 2010 5:33 pm

Re: Makings for a new Stove

Postby sudden » Sat Mar 19, 2011 11:15 am

lol on the pine board.

I had a friend who's grandmother was pure Russian. She had a way to cook carp that made it taste like any other whitefish. Not sure what the method was (maybe she slipped off to McDonald's).
"People are not persuaded by what we say, but rather by what they understand."

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zelph
Posts: 15785
Joined: Tue Aug 14, 2007 1:53 pm

Re: Makings for a new Stove

Postby zelph » Sat Mar 19, 2011 5:06 pm

sudden wrote:lol on the pine board.

I had a friend who's grandmother was pure Russian. She had a way to cook carp that made it taste like any other whitefish. Not sure what the method was (maybe she slipped off to McDonald's).


All it takes is a good cook to make fish taste good. I'll eat carp from fast, cold moving water. Asian carp are so well like in Asian countries we ship it by the tons over to them from the Illinois river and it's backwater lakes. Makes sense right :roll: we have people here that are starving and we ship the fish out of the country :roll:

McDonalds makes everything tase good if they use enough grease and fillers. :mrgreen:
http://www.woodgaz-stove.com/

simplepeddler
Posts: 79
Joined: Sat Jan 29, 2011 2:31 pm

Re: Makings for a new Stove

Postby simplepeddler » Sat Mar 19, 2011 6:01 pm

There is a way we cook Carp down here...........
You rap the thing in a dirty towel, season it like crazy, cook it for four hours, then you throw the Carp away and eat the towel.

Zelhp, while I can't guarantee when, I can guarantee fresh tuna, unless three to four days from gulf to mouth is not fresh enough for you.


I am going in June for sure, maybe sooner. FedEx will get it there.

I can send you redfish on the half shell now, I have two packs about two months old in the freezer.
we cook these fish with the scale on.
cook them on the grill scales down basting in butter and white win whistecher (sp) and you favorite seasonings.
When the fish "cracks" it's done and it just forks right off the scales like God himself meant it to be.
PM me an address and I will get it there.
It will feed about six.

Anyways I'm in if you are.

We eat the "cheeks" of our tuna at the dock when cleaning. Usually a decent bottle of red wine, wasabi, cracked black pepper is all you need.
thinly sliced this stuff will make you "slap ya' mama" (google that)

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zelph
Posts: 15785
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Re: Makings for a new Stove

Postby zelph » Mon Mar 21, 2011 10:50 am

simplepeddlerI sent an address via paypal :D I want in on the feeshee deel :DB:

The right seasonings will always make a carp taste good :mrgreen: The durteer the towel the beeeter!!!

I'll do a google on slapyamamma :D
http://www.woodgaz-stove.com/

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zelph
Posts: 15785
Joined: Tue Aug 14, 2007 1:53 pm

Re: Makings for a new Stove

Postby zelph » Mon Mar 21, 2011 10:56 am

Got the google!!!! Got to get some slapyamamma :D

http://www.slapyamama.com/Store/product ... 256&page=1
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http://www.woodgaz-stove.com/

simplepeddler
Posts: 79
Joined: Sat Jan 29, 2011 2:31 pm

Re: Makings for a new Stove

Postby simplepeddler » Mon Mar 21, 2011 2:10 pm

Feesch on der way.........
early AM.
Call me when you get them!

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Ridgerunner
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Location: SW, Ohio
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Re: Makings for a new Stove

Postby Ridgerunner » Mon Mar 21, 2011 7:29 pm

It's all in the Chef. I think you could make road kill opossum taste good if prepared properly. ;)
"Many of lifes failures are people who did not realize how close they were to success when they gave up".....Thomas Edison

"Live Life....Love Life....Ask More !

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zelph
Posts: 15785
Joined: Tue Aug 14, 2007 1:53 pm

Re: Makings for a new Stove

Postby zelph » Mon Mar 21, 2011 10:35 pm

We eat the "cheeks" of our tuna at the dock when cleaning.


Now that's something I've never heard of....fish cheeks :?: I thought their cheeks were hard as armor plate :D

Maybe they have cheeks down at the other end :lol:

Feesch on der way.........
early AM.
Call me when you get them!


I'll give you a jingle when they arrive :D

I'll fire up my new cooker tomorrow in anticipation for when I can sear/cook them on the new grill. I was eyeballing the stove today thinking how to make the supports for the raised portion of it. I'll burn some wood in it to get some color on the walls of it. Maybe do a burger or two 8-)
http://www.woodgaz-stove.com/

realityguy
Posts: 5945
Joined: Tue Feb 24, 2009 2:20 am
Location: slightly north of Seattle,WA

Re: Makings for a new Stove

Postby realityguy » Mon Mar 21, 2011 10:59 pm

Halibut cheeks are the best part of the whole dang fish! ;)Fish don't have butts(but they do have the hole)..You midwesterners need to get closer to water more often... :roll:

:lol:
The views and opinions expressed by this person are his own and not the general consensus of others on this website.Realityguy

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zelph
Posts: 15785
Joined: Tue Aug 14, 2007 1:53 pm

Re: Makings for a new Stove

Postby zelph » Mon Mar 21, 2011 11:04 pm

Salt water fish are different, they have cheeks that pucker :o :DB: :DP:
http://www.woodgaz-stove.com/


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