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first: fry up a roughly chopped piece of bolognie in lard to “sweat” out the sweet juices. then: gently lay the carp in the pan. clean it first if you want but I’m like the indians. I like to use everything. then: just let it be. okay? just let the thing set in there and soak up all that fine fragrance. nine minutes per side. garnish with canned mandarin oranges (on sale right now at the drug store for 39 cents, by the by) or vienna sausages. I like the ones in barbeque sauce. season with texas-pete brand hot sauce to your liking. (also real good in between two slices of white bread).
and yes, I do have mighty nice hair. all the gals down at the shoprite say so.
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