Wine for a "dump" dinner

"Dick R." snipped-for-privacy@visi.com sez....

shrimp, kielbasa sausage and peapods boiled in a large stock pot with a bag of seasonings. When ready, the stock pot is drained and the contents are "dumped" onto a table covered with newspaper and paper towel.<

Never heard the expression "dump" dinner in my life. This just sounds like a much less expensive version of crab boil or clam bake, both being served in the same fashion or plated. Both would include more than the corn (and peapods?) for a starch, probably potatos or salt potatos for those that know what they are. I've seen crab boils include shrimp and sausage and a clam bake would involve clams, lobster, crabs, oysters, shrimp and maybe whole cleaned fish.

What to drink? Beer is #1. Wine might include Sauvignon Blanc, maybe a light Pinot Noir and even a Chardonnay.

What area are you from? That "dump" dinner thing has me intrigued.

Always here for my fellow syngraphist or oenophile.

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Hi Jim, We're located in Minnesota, USA - a long way from any fresh seafood. BTW, some folks around here do include potatoes. No matter what you throw in the pot, it's a good meal. Thanks for reaffirming my recollection of beer and Sauvignon Blanc, although a Pinot might be enjoyable also.

Dick

Jim wrote:

"Dick R." snipped-for-privacy@visi.com adds....

BTW, some folks around here do include potatoes.<

Maybe a long way from seafood, but isn't that ground central to the whitefish boils w/taters?

One of the many items on my To Do list when time and money become no issue is to spend a solid 2-3 weeks in Mini-Sota just jumping around the state fishing til I become bleary eyed from early morning excursions onto glass like dawn lakes........Just me, the pike, the perch and the frying pan.

Always here for my fellow syngraphist or oenophile.

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Fish boils are more of a Great Lakes thing - Door County and Bayfield, Wisconsin. Never have tried them.

I've been doing this for some 40 years, and yes we still have a few nice lakes. BTW, in Minnesota, the Walleye "pike" (actually a member of the perch family) is the fish of choice for most fishermen. Doesn't get much better than a fresh- caught Walleye in the frying pan.

Dick

Agreed. My dad and I used to go to Ely every summer for a 2-week long canoe trip. Most of the protein ingested was fish, and deep fried walleye (and Black Bass) comprised the majority (Northerns tasted good, but were too bony). Nothing like fried walleye--one of the best tasting fish in the world.

Craig Winchell GAN EDEN Wines

Hi Craig, You probably owe it to yourself to revisit Ely. It's still beautiful country and the walleye are still biting!

Dick

"Dick R." snipped-for-privacy@visi.com adds....

choice for most fishermen.<

I did not know the pike and perch were familia. I was referring to the small yellow perch, for those two little filets of gold. Mmmmmm howdy!

Always here for my fellow syngraphist or oenophile.

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Hi Jim, Small yellow perch? For me, they've always been in the "It's just a perch, throw it back" category. Never have seen a large perch, I think the Walleyes and Northerns eat them. Perch usually have worms, but "they're harmless when the fish is cooked properly." I dunno, I think I'll stick to walleye.

But, of course, it's > "Dick R." snipped-for-privacy@visi.com adds...

"Dick R." snipped-for-privacy@visi.com says....

throw it back" category.<

If you have never tried yellow perch filets, dusted w/flour and sauteed in a butter/oil, you are missing out on a true slice of heaven. They are not the same as yellow pike (walleye), totally different taste.

Never will. They are usually 4-10 filtets to the pound, whereas pike is what, 1 to maybe 2 filets to the pound?

It's appears to be a harmless parasite called heterosporis and not all perch populations have it nor does it appear to be of any concern to humans.

On any given day we eat hundreds of thousands of no-see-ums in everything we stick in our mouth. Add this tasty creature to the list, at least once to experience the sensation of truly fine eating.