i don't boil alot of crawfish but i do boil alot of shrimp and some crab......no two boils are ever the same since i'll take whatever is in the...
i can't let this thread die without mentioning one of the best all time po' boys no matter where you get it......fried soft shell crab po' boy...
this is even a better hyperlink....it has cheaper prices i think. and has 3 oz and 6 oz bottles....
why wait.....save the travel money and order on-line......see hyperlink below. :grin:...
a buddy of mine turned me on to this hyperlink.....could this be the hottest sauce? if not, tell me yours since i love hot sauce and want to get...
that sounds like a really good modified mini-po' boy invention.
i've never made pastalaya before, but this recipe says it serves 6.....take look and see if you like it.....it looks like it would be pretty good....
current favorite show: everyday italian prior favorite show: i think it was a guy named....hmmm.....justin wilson? :wink:
i'll keep you in mind when cookie season comes around next year. :grin:
this one hurts because my daughter is a girl scout....but correct me if i'm wrong, are the boxes getting smaller and costing more?
hmmmmm....very interesting reply.....how would you know or what would indicate to you that i had served you something with another thickening...
ok....i see 5 ways.....boiled, fried, baked, barbecued, and in a sauce.....my #1 preference is in a sauce....however, if you just want them on...
love it.... and by the way....you can marinate bell pepper in oil and vinegar and make a monster omlet (sp?)....hey i can cook it not necessarily...
i won't disagree....the frying seals in the flavor....i'm just lazy.....share your favorite sauce with me....
i don't fry mine but just let it simmer in a doctored up nance's hot chicken wing sauce (add tabasco and jalapeno peppers and cayenne pepper and...
who else besides me thinks tha Giada De Laurentis on Everyday Italian (food network) is the best lookin cookin babe of all time?
it's called raw oysters.....just split a pint with my wife (did add some hot sauce, so 2 ingredients).....delicious.
i am moist cornbread challenged; however, this recipe does provide a very moist and good cornbread (it won 1st place at 2000 national cornbread...
you can start both of these dishes off with a roux but if you don't have time here are two alternate ways to thicken the sauce: 1) shrimp...
for red meat dishes i like rosemount's shiraz from australia.....for pork and seafood i like beringer's white merlot.....what do you like?
