Letters : Carping About Carp

In referring to carp as “garbage fish” tasting like “a pincushion dipped in Pennzoil,” it’s obvious that Paul Dean has never tasted ekree. This delicacy, made from carp eggs by my Romanian grandmother, is a version of inexpensive caviar. And although I cannot comment about the taste of monkey brains, thymus glands can be delicious when sauteed and properly seasoned.

It sounds to me like Dean is a McDonald’s kind of guy who might profit by expanding his epicureal horizons.

ROXANNE ALKASLASSY

Sherman Oaks