Ask any fly fisherman what he truly wants – what he or she dreams about when it’s dark and the house is quiet and they’ve been drinking – and they’ll say the following:
A weeklong bonefish trip in the Bahamas with the cast of the last Sports Illustrated swimsuit issue who has just lost their luggage The ability to cook fish in their dishwasher:
Will It Dishwasher? – Orange County Restaurants and Dining – Stick a Fork In It
Dishwasher catfish came into existence after I’d been fishing in the mighty Mississippi in the muddy island flats near where Minnesota, Wisconsin and Iowa meet. I’d caught a couple of small catfish (not the monster “grandma” catfish that can gnaw your arm off) and when I got home I discovered the stove was broken. Couldn’t get it to work. I was hungry, and there’s not a lot of options for food purchase after 9 p.m. in rural Iowa. I debated going begging for food at the neighbor’s house, but then my eyes lit on the dishwasher and the roll of foil I’d just bought at Fareway. Maybe… just maybe.
The author goes on to offer recommendations on what cooks and what doesn’t (catfish & Brussels Sprouts = yes, potatoes = no), and frankly, we’re staggered by the implications.
OK, really we’re not.
After all, fly fishing’s landscape isn’t littered with dishwashers (well, maybe in parts of the rural South), and while cooking fish in a dishwasher offers some serious stunt potential, it’s hard to imagine the result would be better than cooking fish on a grill, in a cast iron pan, or – yes – on an automobile engine (which frankly excites the hell out of us).
Pop a couple burgers under the hood, drive to that small stream meadow apparently only you know about, voila – instant picnic.
Sure, we could offer you useful, fish-catching advice like the Ten Best Techniques for Crimping Split Shot, but damnit, we prefer to feed your soul and your stomach.
See you in the kitchen, Tom Chandler.
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Ha — now if only we could figure out a way to use the heat gun to cook ourselves something while we’re pressing nodes…
-JC Jonas(Quote)
What, are you the only rodmaker who doesn’t bake baguettes in your tempering oven? Tom Chandler(Quote)
Hmmm, I don’t know what would be worse. A rod that smells like a baguette, or a baguette that smells like rod glue… Jonas(Quote)
It comes out great (dont use the pot-scrubber cycle)… Boyd(Quote)
How about putting your cans of Dinty Moore on your engine between the intake and valve covers? Works great, especially in winter. Don’t let them get over heated though, you’ll have every cat and dog in the neighborhood up under your hood! fishhead(Quote)
I’m going to say what we’re all thinking: This is a very bad idea.
The line between “heated” and “exploded all over your engine” has got be a thin one. Tom Chandler(Quote)
It actually is not as fine a line as you’d think. You obviously don’t want to put it in there when you leave the house and pull over for a snack in Prineville!
We used to put cans of soup next to our equipment engine manifolds during the winter on road construction projects. Worked great and fortunately we never blew Dinty Moore all over the place either. A hot meal in January, many Montana miles from a stove…
C’était vraiment délicieux ! Merci beaucoup..
I can understand your fears though now that you are no longer driving the ol’ Toyota. Having Dinty Moore and the neighbors cat splattered all over the engine compartment of that pretty little Subaru would not make Tom a popular guy. fishhead(Quote)
Still drive the Toyota pickup. Living on a wooded lot means lots of stuff, so only a fool would part with something as handy as a 1987 Toyota pickup. After all, it hasn’t accelerated out of control even once… Tom Chandler(Quote)
Ditto that, we’ve got one sitting around here that is waiting for the resurrection. fishhead(Quote)