stopped by to look a few days ago, after quite a while ;-)

John are most babies born in july in shelton washington......Ya know
what they say about oysters......Best pizza would be twin city pizza
on broadway in bangor maine.....Best burgers millhiem hotel millhiem
Pa.....or sportsmans club weikert pa....great chicken and best
barbaque pit i have seen Stans Pool coburn Pa.....hot dogs streamside
at ingleby or stans or anyplace I decide cook them..........best
grinder hoagie sub itialian sandwich damons augusta maine.......best
cheese steak CHUBBIES in philly......

Best carp sandwiches, Joe Tess' Place, Omaha.
Frank Reid

On Nov 7, 5:03*am, Frank Reid © 2008 wrote:
Best carp sandwiches, Joe Tess' Place, Omaha.
Frank Reid

Seriously? Im game, is that like gefilte fish or what? Is it deep
fried?

Dave

Best carp sandwiches, Joe Tess' Place, Omaha.
Frank Reid

Seriously? Im game, is that like gefilte fish or what? Is it deep
fried?

Midwest? Of course its deep fried. http://joetessplace.com/ Every
year, we have a carp fest and get carp from here. One of our guys
makes some AWESOME carp cakes, and, though different, would compare to
some of the best crab imperial I had in Maryland.
Frank Reid

Corn Crab/Carp Cakes

(Four portions)


1 Pound fresh or frozen lump crabmeat (for this recipe, we use carp)

1 Cup cooked corn

½ cup finely diced onion

½ cup finely diced green bell pepper

½ cup finely diced celery

1 cup mayonnaise

½ teaspoon dry mustard

Pinch of cayenne pepper

Salt and freshly ground black pepper to taste

1 egg, lightly beaten

1 ¼ cups saltine cracker crumbs

2 tablespoons olive oil

2 tablespoons unsalted butter

Tartar sauce

Combine the crabmeat (carp), corn, onion, bell pepper, and celery in a
mixing bowl and toss well.
In another bowl combine the mayonnaise with the mustard and cayenne
pepper. Stir into the crabmeat mixture, and add salt and pepper.
Then, using a rubber spatula, gently fold in the egg and ¼ cup of the
cracker crumbs.
Form the crab mixture into eight patties. Carefully coat the patties
with the remaining 1 cup cracker crumbs, and chill, covered, for at
least 30 minutes but no longer than a few hours.
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a
medium-size skillet. Cook the crab/carp cakes over medium heat until
golden on both sides, about 3 minutes per side, adding more oil and
butter as necessary. Serve immediately with the Tartar sauce on the
side.


Tartar Sauce

1 cup mayonnaise

2 tsp fresh lemon juice

1 teaspoon Worcestershire sauce

Dash of Tabasco sauce

¼ cup finely diced dill pickle (or more to taste)

¼ cup chopped fresh Italian parsley

2 tablespoons finely minced shallots

2 tablespoons tiny capers, drained

Salt and freshly ground pepper to taste



Mix the mayonnaise, lemon juice, Worcestershire sauce, and Tabasco
together in a bowl. Fold in the pickle, parsley, shallots, and
capers. Season with salt and pepper, and refrigerate, loosely
covered, at least 1 hour before serving.



Makes 1 ½ cups

Frank Reid

On Nov 7, 3:07*pm, Mike wrote:
..Best pizza would be twin city pizza
on broadway in bangor maine.....

They're ok. Not as good as Mama Baldacci's, though. But I can't
believe you know Outer Broadway in Bangor!

--riverman
(grew up thaya)

On Nov 8, 9:49*pm, riverman wrote:
On Nov 7, 3:07*pm, Mike wrote:
.Best pizza would be twin city pizza

on broadway in bangor maine.....

They're ok. Not as good as Mama Baldacci's, though. But I can't
believe you know Outer Broadway in Bangor!

--riverman
(grew up thaya)

so did I..... I like the tiny peperoni they use ......went to mary
snow school and abraham lincoln vine st school......grandfathers farm
was right beside the kenduskeag at six miles falls with the
greenhouses........Gambinos pizza with the sauce on the
itialians........Jordans franks beans red dogs i think its time for a
road trip.......lived beside the salmon pool on the brewer side after
the army......Kinda regret that we didn't hook up when you were here
in ct......Moved to ct at 11years old moved back to maine in 75 moved
back to ct in 79 been here since..........