Re: Grey laundry water for garden watering?

On Sun, 04 May 2008 17:24:09 -0500, Omelet <ompomelet@[EMAIL PROTECTED]
> wrote:

>In article <vs8s14lv5ukvek168gnc1n2hrai31bt7ge@[EMAIL PROTECTED]
>, Charlie wrote:
>
>> On Sat, 03 May 2008 10:13:05 -0500, Omelet <ompomelet@[EMAIL PROTECTED]
> wrote:
>> 
>> >In article <481c25c2$0$30464$afc38c87@[EMAIL PROTECTED]
>,
>> > Jonno <somewhere@[EMAIL PROTECTED]
> wrote:
>> >
>> >> >>>> Food grade poly drums are available from canneries. They buy
their 
>> >> >>>> vinegar in them.
>> >> >>>>
>> >> >>>>    Jan
>> >> >>> Also beware of mosquitos.
>> >> >> That is likely to happen.
>> >> >> Use BT dunks.
>> >> > 
>> >> > That will keep mosquitos out of standing water?
>> >> Put in some goldfish. Theyre organic eat mossies, and you can always
eat 
>> >> them when they grow big enough.
>> >
>> >But carp are so bony! ;-)
>> >
>> >I'd personally vote for bass or crappie minnows!
>> >-- 
>> 
>> Oh dear me......carp is our absolutlyist favoritist fish for plate!!
>> 
>> Bony yes, *but* skinned and properly scored and lightly dusted and
>> scores lightly packed with flour/cornmeal and deep fried.....oh my.
>
>Hm. Carp is considered a trash fish here.  I may have to re-*****s that, 
>thanks!


You should, at least once.  Folks most places consider them trashfish.

>> 
>> The scoring of the flesh is *the* key to proper carp.  Scoring, for
>> those who aren't familiar, is running your *very* sharp knife from
>> backbone down perpendiculary to the bellyside, cutting thru all the
>> tiny bones, but not the ribs, or cutting clear thru the fish.  From
>> head to tail. You score as closely as possible, no more than 1/8 in
>> apart.  You can feel all the little hairbones being cut.  Deep frying
>> then reduces the tiny bones to nothing, though one still must exercise
>> the usual caution when eating fish.
>
>Can you fillet them?

Nope.  After you cut off the heads and tails and fins and gut 'em, use
a pair of pliers (catfish skinning pliars work well) and pull the skin
off.  Not tearing of chunks of meat is a good idea. ;-)  After you
score them, and score them deep, both sides...cut them in 4-5 in
chunks...the tail piece is the best, IMO.  
>
>> 
>> Oh lordy, Charlie and Mrs. Charlie are looking forward to fresh carp,
>> coleslaw and fried taters and cornbread....just your mention of carp
>> has me salivating like Pavlov's pup......
>> 
>> Charlie
>
>Definitely have to re-*****. :-) Some people around here dump their 
>"used" goldfish in the local river and they get HUGE.
>I live in a college town.
>-- 

Seriously, try them.  Carp feeds are big time around here, but you
don't have to get far from NW Mo before people think you are nutz.

Carp are fun as hell to catch...they fight like a ***** for a bit then
usually roll right in. If you don't have a net, grab them quick with a
thumb in the eye and a couple in the gills or they often go like hell
again. Easy to break a line on setting the hook, but I haven't had this
happen since using fireline/spiderwire stuff.   Run your line thru an
egg sinker and anchor it about 18-24 inches above the hook with a
split, so it can slide thru the egg.  Use a smallish treble baited with
a sweet type doughball, or straight hook  with sweet corn. Carp have
small mouths.  Give'em a bit to mouth the bait but be ready to have
them give it hell.  Keep a fairly tight line so you can watch your tip.
More than once I've had to make a jump in the river to grab me rod.
Usually happens when you are tipping up the can, if you can imagine
that ;-)

Ahhhh.......nighttime, sandbar on the river, lantern light, cooler,
bucket-butt, copperheads.....good times!

Recipes for carp bait can be googled.  They'll sometimes go for
nightcrawlers, but prefer sweet. I've also had good luck with anise
flavored bait.  Big time fun in England. 

Prepared bait is available here in Hicksville. ;-)

Go gettem'! 

Charlie