Today is D's birthday. One of the things I gave her was a copy of
this pictu
http://artforum.com/uploads/upload.0.../article00.jpg which
shows young men in Paris enthusastically celebrating her birthday in
1968. Well, not exactly. The boys and girls of '68 had a slightly
different agenda, but my false caption altered history in D's favor.

Another present was choupique caviar. We've not sampled it yet, so I
can't say if it was a wise purchase. If anyone is interested, some
information on choupique caviar can be found he
http://www.nativefish.org/articles/caviar2.php

The lunch plan today is to make scrambled eggs on toast points with
caviar. Here's hoping it's good.
--

modom
** Posted from http://www.teranews.com **

On May 13, 9:45*am, "modom (palindrome guy)" > wrote:
> [snip]
> Another present was choupique caviar. *We've not sampled it yet, so I
> can't say if it was a wise purchase. *If anyone is interested, some
> information on choupique caviar can be found hehttp://www.nativefish.org/articles/caviar2.php
> [snip]
Please let us know what you thought of the Louisiana caviar. We are
enthusiastic lovers of Russian caviar but it's a rare treat for us
because of price. We've tried a number of Pacific coast caviars and
have been disappointed. So we're very interested in whether this
choupique variety is worth searching out and trying. -aem

modom (palindrome guy) wrote:
> Today is D's birthday. One of the things I gave her was a copy of
> this pictu
> http://artforum.com/uploads/upload.0.../article00.jpg which
> shows young men in Paris enthusastically celebrating her birthday in
> 1968. Well, not exactly. The boys and girls of '68 had a slightly
> different agenda, but my false caption altered history in D's favor.
>
> Another present was choupique caviar. We've not sampled it yet, so I
> can't say if it was a wise purchase. If anyone is interested, some
> information on choupique caviar can be found he
> http://www.nativefish.org/articles/caviar2.php
>
> The lunch plan today is to make scrambled eggs on toast points with
> caviar. Here's hoping it's good.
> --
>
> modom
> ** Posted from http://www.teranews.com **
I certainly hope the choupique caviar is better than the smoked
choupique. Cajun friend of mine's family has made the smoked choupique,
aka bowfin, aka grinnel, aka Cajun trout, aka Cypress trout, for lots of
years and they like it. It tastes muddy to me.

Choupique will commonly strike lures tossed for bass and will excite you
for awhile until you discover what it is. I always throw them back and
maybe that's good for the caviar business in Louisiana.

George in SW Louisiana, about two miles from Choupique Bayou

modom (palindrome guy) wrote:

> Today is D's birthday. One of the things I gave her was a copy of
> this pictu
> http://artforum.com/uploads/upload.0.../article00.jpg which
> shows young men in Paris enthusastically celebrating her birthday in
> 1968. Well, not exactly. The boys and girls of '68 had a slightly
> different agenda, but my false caption altered history in D's favor.

Hey, she looks pretty good in that photo. I'm not used to that in old
statuary.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

modom (palindrome guy) wrote:
> On Tue, 13 May 2008 09:55:20 -0700 (PDT), aem >
> wrote:
>
>> On May 13, 9:45 am, "modom (palindrome guy)" > wrote:
>>> [snip]
>>> Another present was choupique caviar. We've not sampled it yet, so I
>>> can't say if it was a wise purchase. If anyone is interested, some
>>> information on choupique caviar can be found hehttp://www.nativefish.org/articles/caviar2.php
>>> [snip]
>> Please let us know what you thought of the Louisiana caviar. We are
>> enthusiastic lovers of Russian caviar but it's a rare treat for us
>> because of price. We've tried a number of Pacific coast caviars and
>> have been disappointed. So we're very interested in whether this
>> choupique variety is worth searching out and trying. -aem
>
> I can't recommend it, alas. While it didn't taste muddy to me -- like
> George Shirley says of the smoked choupique caviar he's had -- the
> texture was not the pleasant "pop" you get with more standard caviar.
> Taste was mild, briny and slightly minerally. Texture was soft.
> --
>
> modom
> ** Posted from http://www.teranews.com **
What I had wasn't the choupique caviar, it was the smoked fish itself.
I've tried various caviars including some of the pricey Russian and
Iranian stuff and it still tastes like salted fish eggs to me. <VBG>

On Tue, 13 May 2008 18:46:03 -0500, George Shirley
> wrote:


>What I had wasn't the choupique caviar, it was the smoked fish itself.
>I've tried various caviars including some of the pricey Russian and
>Iranian stuff and it still tastes like salted fish eggs to me. <VBG>

I believe it was Queen Ida who said that a choupique was edible, but
it was necessary to be very hungry before trying it.
--

modom
** Posted from http://www.teranews.com **

On Tue, 13 May 2008 11:08:05 -0700, Blinky the Shark
> wrote:

>modom (palindrome guy) wrote:
>
>> Today is D's birthday. One of the things I gave her was a copy of
>> this pictu
>> http://artforum.com/uploads/upload.0.../article00.jpg which
>> shows young men in Paris enthusastically celebrating her birthday in
>> 1968. Well, not exactly. The boys and girls of '68 had a slightly
>> different agenda, but my false caption altered history in D's favor.
>
>Hey, she looks pretty good in that photo. I'm not used to that in old
>statuary.

Such a kind shark.

OBFood: Our plan was to have barbecue at Big Smith's on the highway
south of Sulphur Springs last night. It's a venerable establishment
with much to recommend it beyond the shingle dump next door. The
onion rings, in particular, are astounding, and yet it's the brisket
and the hot links that keep me coming back.

But it was not to be. The joint was closed, as we discovered pulling
into the parking lot. Big Smith's days off include Tuesdays,
apparently.

Dinner was at an Italian place in Sulphur Springs proper. One of the
specials was "Flounder Franchise" which I took to be a misspelling of
some Italian word I didn't know. The waitress assured us it was
indeed "franchise," however. This led us to speculate about "sea bass
rebate" and "veal lease agreement," neither of which are currently
offered in Sulphur Springs.

Nor is "litigation primavera."
--

modom
** Posted from http://www.teranews.com **

modom (palindrome guy) wrote:
> On Tue, 13 May 2008 18:46:03 -0500, George Shirley
> > wrote:
>
>
>> What I had wasn't the choupique caviar, it was the smoked fish itself.
>> I've tried various caviars including some of the pricey Russian and
>> Iranian stuff and it still tastes like salted fish eggs to me. <VBG>
>
> I believe it was Queen Ida who said that a choupique was edible, but
> it was necessary to be very hungry before trying it.
> --
>
> modom
> ** Posted from http://www.teranews.com **
LOL, I would believe that, tasted like smoked mud would taste if I ever
ate smoked mud.

George