Posted on 04/30/2008 11:59:31 AM PDT by SJackson
INGREDIENTS: THE COMPOST PILE
Approximately 300 lbs. of fresh horse manure. (Appaloosa mare manure preferred, but any will do in a pinch. Try to avoid using cow manure as it will not heat up as well as horse and you may undercook the trout.)
One large bale of clean straw (50 to 100 lbs.).
Several cups of dolomitic limestone (to enhance the pHlavours).
A 20' x 20' area for mixing with access to plenty of fresh water.
THE TROUT
Three (3) speckled trout (preferably poached using a dry fly such as a Blue Dunn or a Dark Montreal, but you can substitute a wet fly (Mickey Finn), if necessary. Under no circumstances should you use trout caught with worms or hardware. You have to enter into the spirit of this dish.)
Fresh herbs of your choice (whatever is fresh in the garden -- I used tarragon, dill and chive flowers).
Piment d'Espelette (a dried red pepper, similar to paprika, from le pays Basque in northern Spain by the Pyrnees).
Coarse sea salt (preferably "Fleur de Sel de Camargue" which is gathered by hand from the salt marshes at the mouth of the Rhone in southern France).
Fresh, coarsely ground black pepper.
Plastic wrap, plastic bags and aluminum foil.
THE COMPOST HEAP
Preheat your compost pile to between 140 to 160 degrees F. This could take several weeks so you must plan ahead.
To build your compost pile, gather together the horse manure, straw, and limestone. Starting on the bare earth, layer the ingredients never more than six inches thick.
Begin with a layer of manure, then a sprinkle of lime, a layer of straw and then a sprinkle of earth to introduce the bacteria that will cause the pile to heat. Dampen this thoroughly, then start again until you have used up all the compost ingredients.
You should start to see results within 24 to 36 hours. Vapors will begin to rise and a wonderful aroma will waft amongst the garden rows. This is best experienced at sunrise (or at sunset with an Irish whiskey in hand).
After one week or so, you may want to turn and mix the compost pile placing the outside layers in the heart of the new pile. Be sure to water daily.
Once the internal temperature of the pile has reached 140 to 160 degrees F. you can proceed to the next step.
THE TROUT
Clean the trout and place on a cutting board. Score the outside of the trout every inch or so and rub with coarse salt. Sprinkle with the black pepper and the Piment d'Espelette inside and out. Set aside.
Wash and dry the herbs. Stuff the cavities of the trout with your herbs and sprinkle with chive flowers.
Wrap each trout in plastic wrap. Place all three together in one plastic bag and seal.
Wrap this plastic bag in aluminium foil. Place this foil package in another plastic bag.
Wrap this second bag in foil and then place once again in another plastic bag.
All these layers will prevent the juices from seeping out into your compost pile and contaminating it.
THE LONG, SLOW COOKING
Proceed to the pre-heated compost pile and dig down to the centre. You will probably need gloves as it will be much too hot to touch with your bare hands.
Place the plastic/foil wrapped fish in the centre of the pile and cover with active compost.
Pour yourself a glass of rosé and wait eighteen hours.
LE DÉNOUEMENT
Prepare a bed of fresh spinach to receive the trout. At the appointed meal time, gather your friends and proceed to the composting area to retrieve your "repas."
Open several more bottles of rosé and enjoy. [EDITOR'S NOTE: A small glass or three of iced Polish vodka, taken neat, is an added treat and keeps your taste buds freshened and the spirit willing.]
And don't forget to raise a glass in honour of Grampa Ray who made this all possible.
I saw it and thought — should I? Eh. Then thought of the complaints I would get.
I saw it and thought — should I? Eh. Then thought of the complaints I would get.
Really?
I thought it was kinda funny!
Don't blame me. It's MSBEHAVIN'S fault.
Yes. It’s not a bad drinking beer if you are sitting around with friends with different tastes it pretty much fits the bill for most.
Personally, my favorite aspect of beer is the flavor of the hops in it. It’s one of the reason I like Sam Adams (for domestic beers) since not only do they very good varieties of hops, but they use pleanty of it too.
Aside from that I have to go with foreign beers or microbrews.
LOL!
I don’t have your PING list, don’t blame me!
You just need to build up your tolerance better. I can probably bet that I drink more than you and I don’t get the headaches and while I have a bit of a gut, I keep active enough to keep it in check.
My liver thinks I hate it though.
Don’t know if they are still trying it, but at one time, some greeners were trying to extract methane gas from old landfill dumps. Seems the methane was just seeping up out of the ground.
A quick search shows it is still being used.
Bad influence. ;-)
Note my screen name!
*evil grin*
This guy has $%@# for brains
That sounds like a recipe for the suddenly single guy recipe/household hints book.
LOL!!
Yargh!
A lot of the third world cooks over burning dung, but even they dont put their food “in” it.
Sheesh
Yeah, I know!
Blech!
Cheers!
What is it with people eating food cooked in poop or made from poop?
I’ll bet this would go good with that new poop coffee.
I’ll pass thank you.
“What a really crappy way to ruin a trout”
ping
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