In Other News

[Dinner]

I remember having dandelion leaf kimchi. It was good. If it is a vegetable and can be salted, spiced, and pickled to last through the cold Korean winter (remember Korea is next to Siberia and Manchuria) then a Korean will make it.

[Dinner]

Kimchi is salted, herbed, and pickled vegetables. Cabbage kimchi is the most common but raddish kimchi is the second. In Korea there are dozens and dozens of types of kimchi. While in Youngsan (an American base since closed in Soeul) I had half a dozen kimchis served with one meal. Yes, I know the difference between kimchi and bonchon.

[Berzerker]

I just tried some, cabbage is cheaper but they throw in a bunch of stuff to give it zest. Aint bad in small amounts for now until I develop a taste for it.

[Proteus_MST]

Kimchi tastes well.
I was once able to eat original korean Kimchi,
when we had the Korean National Archery team as guests at or Archery Range and they prepared food from their home.
(that was around 3 decades ago, however)

[Uncle Sparky]

Kimchi is fermented cabbage. Think of sauerkraut. I have some in my fridge. It is a side, and can be used where you use slaw or kraut. Generally it has a very sharp smell and peppery taste. Refrigerate in a well sealed jar

[Berzerker]

so kimchi is a member of the cabbage family

[Dinner]

seems to be life's design, filling niches comes natural until the good times are followed by a collapse from too much success or a chunk of rock hitting the Earth or a massive eruption or both

just saw a documentary on Kimchi, studies show eating fermented foods diversifies the gut's bacterial population causing all sorts of benefits. Never tried it but I will, I have been eating yogurt lately.

I love the various types of kimchis and eat it regularly (mostly the common cabbage kimchi but also reddish and other vegetable kimchis). My wife likes to cook basmati rice so kimchi goes well with it. I usually have it once or twice per week. Various Indian pickle mixes work well too like Punjabi mango pickle.

[BeBMan]

Goldfish has only fake-gold

[Berzerker]

seems to be life's design, filling niches comes natural until the good times are followed by a collapse from too much success or a chunk of rock hitting the Earth or a massive eruption or both

just saw a documentary on Kimchi, studies show eating fermented foods diversifies the gut's bacterial population causing all sorts of benefits. Never tried it but I will, I have been eating yogurt lately.

[Berzerker]

that is one ugly fish

[BlackCat]

It is a carp species from Asia. Some of the Asian carp species have devastating impact on native wildlife in North America.

https://youtu.be/rPeg1tbBt0A

The human species originate in africa and have had a devastating impact on nature and wildlife whereever it has entered.

[Dinner]

It is a carp species from Asia. Some of the Asian carp species have devastating impact on native wildlife in North America.

https://youtu.be/rPeg1tbBt0A

[BlackCat]

What do you even do with such a goldfish? Kill it and turn it into fertilizer? It is to boney to eat and I wouldn't want to release an invasive species.

Well, the goldfish might be an invasive species, but compared to humans and cockroaches they doesn't have a great impact.

[Dinner]

What do you even do with such a goldfish? Kill it and turn it into fertilizer? It is to boney to eat and I wouldn't want to release an invasive species.

[Broken_Erika]

Kidderminster man catches giant goldfish


Now here's something you don't see at the fair - a man using two hands to lift a goldfish nearly as big as he is.

Worcestershire angler Andy Hackett landed the orange beast while on a trip to France, in a region worthy of toasting such success - Champagne.

The giant, known as The Carrot, was introduced to Bluewater Lakes there 20 years ago, proving elusive since.

But then came along Mr Hackett and rod; using, you might say, a Carrot and stick approach.

The fish, he explained, was a hybrid of a leather carp and a koi carp and after a 25-minute battle, it was all over. The goldfish that had been a white whale to many was in Mr Hackett's net.

"You're gonna need a bigger bowl," was everyone's first thought, quickly followed by whether there were scales large enough to weigh scaly Carrot.

But a weigh-in was achieved, with this beauty's vital statistic being a whopping 30kg (67 pounds).

And yet there was no need for a mountain of potatoes for chips - The Carrot was released back from whence he came to leave another angler with a chance of a fishy tale.

The goldfish commonly kept as pets do not achieve more than a few inches in length, but they are part of the carp family which can reach impressive proportions, with colourful koi sometimes fetching small fortunes from hobbyists.

Mr Hackett's run-in with the special breed came during a visit to a fishery on one of his many French trips, and he said while The Carrot was often seen due to his striking hue, he was harder to land.

"With normal fish," Mr Hackett explained, "you struggle to see them if they're just under the surface, but The Carrot is obviously bright orange so you can't miss it.

"[But] it's a much sought-after fish, not many people have caught it, it's quite elusive."

Anglers, however, always have a chance.

"Just like a general big fish, they're heavy, they're slow, they plod around," Mr Hackett said.

Yet anyone fancying a crack themselves may face disappointment - the fishery has a waiting list of at least five years.

https://www.bbc.com/news/uk-england-hereford-worcester-63707394