on โ12-09-2013 06:54 AM
on โ24-02-2014 03:02 PM
that was a GT. geeze how hard is it to stick on the ad
asked him about it last night, when he replied to confirm it he said it had sold too
dipped out ๐
on โ24-02-2014 03:11 PM
looks like it joz, the trim on the doors.. the Momo steering wheel (worth $250 alone) and the seat trim as well. cheap. i've seen rougher looking cars fetch 5 times that. better luck next time
on โ24-02-2014 04:14 PM
Growing up and fishing around Canberra the first carp recipe I heard was as follows: Place a fresh carp fillet in a pot of simmering water. Add a small round stone from the river and simmer for 10 minutes or until the fish is cooked. Remove the carp from the pot and discard. Serve the hot stone.
Since then, Iโve heard a similar joke involving a plank of wood. Needless to say many Australians donโt think much of carp as a table fish. A couple of recent experiences however suggests that weโve been far too quick to dismiss carp as a dinner option.
A favorite among Vietnamese Australians, carp are enthusiastically fished and farmed in Vietnam. Iโve just returned from an extended stay in Hanoi and every afternoon the ladies at our local markets sold fresh carp steaks.
Seafood restaurants had aquarium tanks full of carp where you could choose the fish you wanted to eat for dinner. The steaks were plunged into a simmering hotpot of rich tomato soup and spices. Served with some wilted greens and noodles, Iโm happy to admit it was quite nice, although the soft texture and small bones detracted from the experience. I guess itโs an acquired taste.
There is another method of preparing carp though, one which guarantees a great tasting meal. At a recent carp fishing competition in Boorowa, Keith Bell, of K&C fisheries, cooked up some carp for hungry anglers. Keith didnโt hide the fish in a rich curry sauce or strongly flavoured soup. Instead, he rolled small pieces of carp in flour, salt and pepper, and fried them. As the locals tried it, eye brows were raised and jaws dropped. They were delicious. Before long, he couldnโt keep up with the line of young children asking for second and third helpings.
The way Keith prepares the fish is really important, starting with respect for the fish. Once caught, immediately plunge the fish into an ice slurry to euthanize it and prevent the build-up of histamines and other stress-response chemicals. Similar to tuna, these chemicals cause a strong and unpleasant taste.
on โ24-02-2014 04:30 PM
There's a similar recipe to your first one, for cooking Galahs
My hubby took this photo out Walgett way a couple of years ago when the rivers were flooding.
โ24-02-2014 04:35 PM - edited โ24-02-2014 04:35 PM
Blimey that's a lotta carp, ay love!
on โ24-02-2014 04:37 PM
younger brother and his mate, ever the entrepreneur.. used to catch carp in the Torrens right in the middle of Adelaide. they then sold them on to European shopkeepers in Hindley st. in a few months he had a TZ350 Yamaha . (with 250 sidecovers )
on โ24-02-2014 04:37 PM
on โ24-02-2014 05:04 PM
you ought to hold some fish-related position sock, you've done a lot for the profile of fish here on cs.
on โ24-02-2014 05:17 PM
Sock learnt everything he knows after he got sucked down a drain and ended up swimmin with a school of fish mate.
on โ25-02-2014 11:24 AM
I wonder if any of my socks made it to freedom.
There is a big lake here called Massapequa lake. It's fresh water, but also takes in the run off water from the roads near it. Loads of fish and looks clean, but eating the fish is very bad for a person. The was an old oriental guy throwing a net for carp and keeping them.
Netting fish is illegal and there are strict regulations on what can fish, when you can fish, what size you can keep, and how many. I tried to tell the guy, but he wasn't understanding. The poor guy was going to eat them! He probably got tickets too.
Huge carp....I was never able to catch one!