Pond Boss Forums STOCKING A NEW POND Types of fish to choose Theatre of the absurd...

Scott, we're probibly not the britest bunch

I just saw this thread has over 800000 views. Don't people work anymore!

Over 700,000 of those views were by me...

I have watched the funny little football clip a few times myself.

Over 700000 of those were by me...

LMAO

The farmers on here should be able to relate to this:

Keep this under your collective hats, but I'm working on a new mallow cultivar that produces chocolate syrup for sap, graham crackers as leaves, and mallows as fruit. Appears promising.

And Yolk Sac thought my dabblings in genetics would be for naught.

Yolk's been called out...

What? No Almonds? Gotta have those!

It's George Bush's fault. Son of a gun!

Hmmm, this explains a lot.


Note the cylindrical profile, bloated abdomen, vacuous visage, combine this with previous knowledge of subject fish's excessive fragility and pond owners known propensity to meddle with hybrids and there can be only one explanation:

Sparkies HBG= GSF X Marshmallow.

I have to say, Sparkie, that I admire the audacity and shear technical brilliance that such an endeavor demonstrates, but must admit that the "why" still eludes me.

Ease of preparation yolk. Cooking bluegills for dinner is such a hassle, with obtaining cooking oil, breading the filets, waiting for the oil to heat up, etc. And don't forget how the kitchen smells afterward.

With my HBG, you only need a sharp, pointed stick and a campfire to enjoy a delicious fish dinner. Sure there's a learning curve involved, such as how close to the flames you need to hold the ENHANCED mallowchirus, along with the equally important speed of rotation needed for optimum browning of the filet. You may lose a few to spontaneous combustion, but that's all part of the process.

Practice, practice, practice. A veritable unlimited market for these fish, waiting for an entrepreneur with vision. It's not too late for you to get in on the ground floor. We can nuke your pond, dispose of those smallies, and restock with the mallowchirus in short order. $$$

Lewis & Clark on their expedition of the future western states were starving and freezing from the winter cold. They soon learned from the Indians (Native Americans for those insisting on being politically correct) to not waste time, energy and food by cleaning the rabbits they obtained. Instead threw the rabbits whole in the fire, cooked with the fur on and consumed them ala natural.

If it will work with a rabbit, ought to work with a HBG.

I was reading on a web forum from Australia that they are raising guinea pigs as livestock for table fare. One method of cooking these delicacies is to toss them on the fire, fur and all! I suppose, but that just don't sound too appealing to me.

You ever look at your kids hamster or gerbil in a cage saying that might go well with some biscuits and gravy?

Is this possible?

Great commercial

Very funny stuff.

I'll pass on the guinea pig.

But I did have another kind of pig today for lunch.

Was invited to lunch at a local eatery here on Bonaire by a couple from Denmark we have known for a few years. The eatery is known for authentic Bonairean native food. It is located about a mile down a dirt road and is only open on weekends, but is very popular. We had to wait in line behind about ten people to get our order taken.

The menu, written on a blackboard, was in Papiamentu the local language. A very nice local man offered to interpret. One of the popular dishes was goat stew and another was a goat dinner. I had eaten the goat soup before and wanted to try something new.

One of the dishes was a pork soup (I would call their soups stew, but the word was sopa or soup), or at least that is what one of the words was soup and one translated to pork. That sounded safe enough so I ordered it.

Well when the soup came it was a very big bowl and very tasty. Had a starchy vegetable that tasted like a white sweet potato and a few other assorted vegetables. The broth was excellent. But when it came to the "pork" portion of the dish, they forgot all the good parts of the pig and what I quickly recognized by the texture and appearance of the so called meat was the cleaned innards of the pig. Yupp, gut soup. There was a piece or two of what looked like real meat that I ate and I even ate a piece or two of the intestine (just to be a good sport - our friends had paid for the meal and I did not want to appear ungrateful), but pretty much pushed it aside and ate the broth and vegetables. Cooked intestines just don't have the correct mouth feel for my tastes.

So much for going after the "safe" dish. Shoulda stuck with the roasted goat.

Snrub,

Been there my friend. In Singapore they call it "Pig part soup."

One man's "yuck" is another man's "Yum!"

Edit: I took some content out of this post. I found the experience I related totally revolting when I lived it and now, in retrospect, see no reason to make anyone else have to visualize it. My apologies to anyone that read it before I deleted it.

Bill D.

It's all about that bass!