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For a long time now I've been for increased legal immigration and ease of legal immigration and just as strongly against illegal immigration. So you can see how I would be pretty big on border patrol being relatively heavy handed. That ended this afternoon.
I'm still just as strongly against illegal immigration but the border patrol being too aggressive is infringing on one of the most fundamental rights of the Mexican folks. Which is to say, catching the bigass flathead catfish that live in the Rio Grande. There's a lot of things I'm willing to allow for a solid border and rule of law but fucking with the pursuit of huge, delicious flathead is not among them. I'm going to have to revisit my views on river policy.
For them of you what ain't aware, most catfish over five pounds start getting unfortunate amounts of yellow, fatty meat that is other than the light, flaky, delicious meat that you expect to enjoy when experienced on a dinner plate. Now you can cut it out but that always seems wasteful, which is part of why a lot of catfish folks throw back anything over a certain size. Flatheads taste better than blues and channels (what you eat if you order catfish at a restaurant) to start with because they eat live bait almost exclusively and hardly have the yellow fat issue at all; if you catch an eighty pound flathead, you can expect to enjoy every bit of meat on it. They're also the most challenging to catch of the catfish in the US.
(Score: 2) by Reziac on Thursday September 19 2019, @02:25AM (7 children)
....drowned in butter.
And there is no Alkibiades to come back and save us from ourselves.
(Score: 5, Funny) by The Mighty Buzzard on Thursday September 19 2019, @03:30AM (6 children)
Cornmeal and your spices of choice. Throw in a pan of 350F oil until the fillet floats. It's catfish, man, there are rules.
My rights don't end where your fear begins.
(Score: 2) by deimtee on Thursday September 19 2019, @03:18PM (5 children)
Have you ever tried beer batter?
Preferred method of coating fish in my family. :)
No problem is insoluble, but at Ksp = 2.943×10−25 Mercury Sulphide comes close.
(Score: 2) by The Mighty Buzzard on Thursday September 19 2019, @03:31PM (4 children)
Yep. It's all fine and good for fish what aren't catfish but breading catfish in anything but cornmeal would be like putting brown gravy instead of white on a chicken fried steak.
My rights don't end where your fear begins.
(Score: 2) by deimtee on Thursday September 19 2019, @03:43PM (3 children)
I was going to reply that I like brown gravy on chicken, but then I thought "what the hell is a chicken fried steak? So i used DDG.
And then you put "white gravy???" on it.
You guys are weird.
No problem is insoluble, but at Ksp = 2.943×10−25 Mercury Sulphide comes close.
(Score: 2) by The Mighty Buzzard on Thursday September 19 2019, @03:50PM (2 children)
Don't knock it until you've tried it. It's a seriously beloved dish down here for good reason. Do not, and let me stress this, go to the supermarket and pick up a package of frozen ones to judge by though. They're a dish that's apparently unable to be mass produced without rendering it into an absolute mockery of the actual handmade dish.
My rights don't end where your fear begins.
(Score: 2) by deimtee on Thursday September 19 2019, @04:10PM (1 child)
DDG led me astray. The first result I got just said a piece of beef fried as if it was a piece of chicken.
Further investigation and it looks a lot like a veal schnitzel. To be clear since that term apparently varies by country this type https://www.foodnetwork.com/recipes/rachael-ray/veal-schnitzel-recipe-2013642 [foodnetwork.com]
Still not sure about the white gravy though. Putting milk or cream in gravy seems, odd. Might try it one day.
No problem is insoluble, but at Ksp = 2.943×10−25 Mercury Sulphide comes close.
(Score: 2) by The Mighty Buzzard on Thursday September 19 2019, @05:18PM
It's generally round steak that's been mechanically tenderized to within an inch of its life (called cube steak around here) rather than veal. White gravy takes a little practice to get right but I had a grandmother who was a ninth-degree blackbelt in southern cooking to teach me, so I never had to deal with lumpy screw-ups after the first time or two. The main things you have to get a feel for are the temperature of the oil/browned flour mixture and how quickly you add the milk. Salt should be added until just short of tasting bad; white gravy should never taste sweet. Black pepper to whatever your palate declares is proper. There are those who will add sausage as well but they are misguided and should be pitied. As for oil, do not be lead astray by the heathens who post recipes using any lipid aside from bacon grease, for they are the servants of the evil one.
My rights don't end where your fear begins.