Gone Fishin’!

We want to put our old refrigerator down in the basement, but the doors are too small. Anybody experienced in this know a way to do this?

Refrigerators are typically 25" deep, so turn the refrigerator sideways to go through the door. You may have to remove the doors, both on the fridge and the wall.

I have a three year old, three dogs and a disabled relative living in the house…and I have ants coming in. I need something to bait around inside the house that will not harm my daughter or pets…and is not an irrative for the skin and lungs..

ants cant digest sweet cornmeal so it swells their bellies up…also i heard if u put bounce fabric sheets around they dont like them

What’s your best / most favorite carp recipe?
Please include the recipe!

Title: SAVORY POACHED CARP (HOT OR JELLED)ggggggggggggg
Categories: Seafood, Main dish, Passover Yield: 4 servings

2 Red onions; minced
1/4 c Wine vinegar
3/4 c Water
1 1/2 c Vegetable stock
2 Ribs celery; minced
1 lg Carrot; peeled; minced
1/2 lg Lemon; seeded & sliced thin
2 tb +2 ts. sugar
4 Sprigs parsley; tied into
-Bundle with white cotton
-Thread.
2 1/2 lb Fresh carp; cut into 1?
Slices.
Watercress sprigs

Put onions vinegar and 1/4 c. water into 3-qt.
Dutch oven. Bring to a boil. Cook, uncovered, over
med. heat until all liquid evaporates, stirring often.

Add remaining water, stock, celery, carrot, lemon,
2 tb. sugar, and parsley bundle. Bring to boil.
Reduce heat to slow-boil and cook, uncovered, for 5
min. Add fish. Bring liquid to boil and baste fish
several times. Reduce heat to simmering. Cover and
cook for 30 min. Uncover, raise heat slightly and
slow-boil for 10 min. longer.

With slotted spatula, transfer slices to plate.
Discard skin. Pull out bones, separating large chunks
of flesh to make bones visible. Spoon with a little of
the hot poaching liquid. Cover to keep warm.

Strain contents of pot thru a fine sieve. Rinse
out pot and fill with strained broth. Stir in
remaining sugar. Bring to a boil over high heat;
reduce until abt. 3/4 c. remains. Pour exuded liquid
from fish into the pot.

To serve hot, portion individual servings onto warm
plates and spoon with some of the poaching liquid. To
serve jelled, arrange fish in wide casserole in one
layer. Pour poaching liquid over it. Cover tightly and
chill overnight (poaching liquid will jell). Cut into
serving pecs.; garnish with watercress.
Yield: 4 servings as main course–6 as appetizer.
Serve with beet horseradish.
gggggggggggggggggggggggggggggggggggggg
BIER FISCH (GERMAN BEER FISH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole carp (2-3 lbs with
-head)
2 tb Butter
1 md Onion, chopped
1 Celery stalk, chopped
1/2 ts Salt
6 Peppercorns
3 Whole cloves
4 sl Lemon
1 Bay leaf
1 Bottle beer
6 Gingersnaps, crushed
1 tb Sugar
-fresh parsley for garnish

This recipe is an old tradition in Germany. The sauce
combines sweet, sour, and spicy flavors. In Germany,
fresh carp is used, but since it is hard to find in
the U.S. other fish may be substituted.

Remove head from fish and reserve for making fish
stock for other recipes. Lay fish out as flat as
possible, breaking bones along back. Melt butter in a
skillet. Add onion, celery, salt, peppercorns and
cloves and mix. Top with lemon slices and bay leaf.
Place fish on top. Add beer. Cover and simmer 15-20
minutes, or just until fish flakes with fork. Transfer
fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables
through. Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish. Makes 4-6 servings
ggggggggggggggggggggggggggggggggggggggggggggggg
Title: FISH IN HORSERADISH SAUCE
Categories: Fish
Yield: 6 servings

2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 ts Salt
6 c Water
2 lb Fish fillet (carp, sole,
-pike, or similar fillets)

—————————SAUCE—————————
3 tb Butter
3 tb Flour
3/4 c Horseradish, cream style
1 ts Sugar
1/4 ts Salt
2/3 c Sour cream
2 Eggs, hardboiled, peeled,
-and sieved

1. Combine vegetables, dry seasonings, and water in a
saucepan or pot. Bring to a boil; simmer 20 minutes,
then strain. 2. Cook fish in the strained vegetable
stock 6 to 10 minutes, or until fish flakes easily.
3. Remove fish from stock. Arrange on serving platter
and cover with plastic wrap. Chill.
4. Strain fish stock and reserve 3/4 cup for
horseradish sauce; cool. 5. For horseradish sauce,
melt the butter in a saucepan, then blend in flour
until smooth, making what the French would call a
roux. 6. Add the cooked fish stock gradually, stirring
constantly. Cook and stir until the sauce boils and
becomes thick and smooth. 7. Remove from heat and stir
in horseradish, sugar, salt, sour cream, and eggs.
Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.
gggggggggggggggggggggggggg

What’s your best / most favorite carp recipe?
Please include the recipe!

Title: SAVORY POACHED CARP (HOT OR JELLED)ggggggggggggg
Categories: Seafood, Main dish, Passover Yield: 4 servings

2 Red onions; minced
1/4 c Wine vinegar
3/4 c Water
1 1/2 c Vegetable stock
2 Ribs celery; minced
1 lg Carrot; peeled; minced
1/2 lg Lemon; seeded & sliced thin
2 tb +2 ts. sugar
4 Sprigs parsley; tied into
-Bundle with white cotton
-Thread.
2 1/2 lb Fresh carp; cut into 1?
Slices.
Watercress sprigs

Put onions vinegar and 1/4 c. water into 3-qt.
Dutch oven. Bring to a boil. Cook, uncovered, over
med. heat until all liquid evaporates, stirring often.

Add remaining water, stock, celery, carrot, lemon,
2 tb. sugar, and parsley bundle. Bring to boil.
Reduce heat to slow-boil and cook, uncovered, for 5
min. Add fish. Bring liquid to boil and baste fish
several times. Reduce heat to simmering. Cover and
cook for 30 min. Uncover, raise heat slightly and
slow-boil for 10 min. longer.

With slotted spatula, transfer slices to plate.
Discard skin. Pull out bones, separating large chunks
of flesh to make bones visible. Spoon with a little of
the hot poaching liquid. Cover to keep warm.

Strain contents of pot thru a fine sieve. Rinse
out pot and fill with strained broth. Stir in
remaining sugar. Bring to a boil over high heat;
reduce until abt. 3/4 c. remains. Pour exuded liquid
from fish into the pot.

To serve hot, portion individual servings onto warm
plates and spoon with some of the poaching liquid. To
serve jelled, arrange fish in wide casserole in one
layer. Pour poaching liquid over it. Cover tightly and
chill overnight (poaching liquid will jell). Cut into
serving pecs.; garnish with watercress.
Yield: 4 servings as main course–6 as appetizer.
Serve with beet horseradish.
gggggggggggggggggggggggggggggggggggggg
BIER FISCH (GERMAN BEER FISH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole carp (2-3 lbs with
-head)
2 tb Butter
1 md Onion, chopped
1 Celery stalk, chopped
1/2 ts Salt
6 Peppercorns
3 Whole cloves
4 sl Lemon
1 Bay leaf
1 Bottle beer
6 Gingersnaps, crushed
1 tb Sugar
-fresh parsley for garnish

This recipe is an old tradition in Germany. The sauce
combines sweet, sour, and spicy flavors. In Germany,
fresh carp is used, but since it is hard to find in
the U.S. other fish may be substituted.

Remove head from fish and reserve for making fish
stock for other recipes. Lay fish out as flat as
possible, breaking bones along back. Melt butter in a
skillet. Add onion, celery, salt, peppercorns and
cloves and mix. Top with lemon slices and bay leaf.
Place fish on top. Add beer. Cover and simmer 15-20
minutes, or just until fish flakes with fork. Transfer
fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables
through. Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish. Makes 4-6 servings
ggggggggggggggggggggggggggggggggggggggggggggggg
Title: FISH IN HORSERADISH SAUCE
Categories: Fish
Yield: 6 servings

2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 ts Salt
6 c Water
2 lb Fish fillet (carp, sole,
-pike, or similar fillets)

—————————SAUCE—————————
3 tb Butter
3 tb Flour
3/4 c Horseradish, cream style
1 ts Sugar
1/4 ts Salt
2/3 c Sour cream
2 Eggs, hardboiled, peeled,
-and sieved

1. Combine vegetables, dry seasonings, and water in a
saucepan or pot. Bring to a boil; simmer 20 minutes,
then strain. 2. Cook fish in the strained vegetable
stock 6 to 10 minutes, or until fish flakes easily.
3. Remove fish from stock. Arrange on serving platter
and cover with plastic wrap. Chill.
4. Strain fish stock and reserve 3/4 cup for
horseradish sauce; cool. 5. For horseradish sauce,
melt the butter in a saucepan, then blend in flour
until smooth, making what the French would call a
roux. 6. Add the cooked fish stock gradually, stirring
constantly. Cook and stir until the sauce boils and
becomes thick and smooth. 7. Remove from heat and stir
in horseradish, sugar, salt, sour cream, and eggs.
Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.
gggggggggggggggggggggggggg

A social club charters a bus at a cost of $900 to take a group of members on an excursion to Atlantic City. At the last minute five people in the group decided not to go. This raises the transportation cost per person by $2. How many people originally intended to take the trip?

Please show how to solve the question. I already know the answer (50). Thanks.

(900/n) +2 = (900/n-5 )

900 / n = the original cost per person

solve for n

A social club charters a bus at a cost of $900 to take a group of members on an excursion to Atlantic City. At the last minute five people in the group decided not to go. This raises the transportation cost per person by $2. How many people originally intended to take the trip?

Please show how to solve the question. I already know the answer (50). Thanks.

(900/n) +2 = (900/n-5 )

900 / n = the original cost per person

solve for n

I am looking for a good way to prepare a trout. what is the best way to cook it and what spices go well with it. also what is a good side dish i was thinking rice but i am open to suggestions

Grilled Trout
Start with:

4 small trout ( 3/4 pounds each )
3 Tbs. olive oil
2 tsp. ground thyme
1 tsp. ground sage
1/2 tsp. black pepper
3 cloves garlic (minced)
3 tbs. dried rosemary
1/2 cup white wine

Combine olive oil, garlic, thyme, sage and pepper. Spread evenly over trout and inside the cavity. Grill each side for about 4 minutes during last 4 minutes add rosemary to hot coals and replace grill cover. 1 minute before removing trout liberally sprinkle trout and coals with wine and replace cover. Serve with lemon wedges and your favorite side dish.

Serves 4

Ginger & Lime Peel Trout
Start with:

four 6-ounce rainbow trout fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1/2 teaspoon crushed red pepper
2 tablespoons lime juice
salt to taste

In a medium bowl, sauté ginger in oil just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel.

Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes. Gently turn. Grill for 2 more minutes, or until trout turns opaque. Serve immediately with lime-ginger mixture.

Serves 4

Trout Almondine
Start with:

6 trout fillets (1/2 lb each)
2 tablespoons melted butter
1/4 cup blanched almonds
1 tablespoon lemon juice
2 tablespoons butter
paprika
salt
parsley

Put fillets on skewers and place on a rack over the grill. Brush with butter. Cover your cooker or make a tent out of aluminum to cover the fish. Cook without turning, 3-4 inches from source of heat until fillets are cooked, about 10 minutes. Remove to a heated platter and sprinkle with salt and paprika.

While fillets are on the grill, melt 2 tablespoons of butter and add almonds. Pan fry and stir over low heat until almonds are golden and butter is lightly browned.

Remove from heat, stir in lemon juice, then spoon over fillets. Garnish platter with parsley. Serve with a fresh tossed salad, sweet potatoes and dinner rolls.

Serves 6

If an angling business was to be setting up, how much money would you estimate to have been spent on the products from wholesalers ?

To keep costs down you could dropship.

Basically, you act as a front for some other business, you receive an order, and then place that order through your supplier, your supplier then delivers your customers order to their door, and in return you take a small markup.

Its a clever way of doing business with low investment – you then spend your money on building a brand

If an angling business was to be setting up, how much money would you estimate to have been spent on the products from wholesalers ?

To keep costs down you could dropship.

Basically, you act as a front for some other business, you receive an order, and then place that order through your supplier, your supplier then delivers your customers order to their door, and in return you take a small markup.

Its a clever way of doing business with low investment – you then spend your money on building a brand

I fish the San Joaquin River near Stevinson. I caught catfish and bluegills there. I’ve seen lots of carp in the water.I ‘ve used carp bait but caught nothing.Any tips on how i can catch some carp?

Try not using any bait at all. Carp eat everything.