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Discussion in 'The Duck Hunters Forum' started by hobbydog, Oct 2, 2020.
New York Strip steak- med/rare, fried eggs- sunny side up & fried potatoes w/onions.
I can make dark brown ya ya roux in under 30 minutes, but it’s hot, nonstop stirring.
Paul Prudhomme called that Cajun Napalm.
Crabs, crabs, and more crabs! Fall is the best time of the year for our Chesapeake Bay blue crabs...fat and heavy from lazy summer creek feeding up the Bay. Broiled jumbo lump crab cakes last night, after fresh, pan fried soft shell crabs on Sunday (although most of our Virginia soft shells are done for the year, we still get them sold up here from the Carolina's).
Close second place is the migrating fall fish, rockfish and bluefish. Had pan sauteed rock filets on Tuesday.
Lots of good fresh Carolina's shrimp now, also from Florida, sold up here in fall.
Bay area oysters best after January/February, IMO.
Wish I could eat crab. It's the ONE shellfish I can't eat.
Last night, our Korean DIL cooked - jap che noodles with beef, leafy greens, chopped vegetables.
Tonight, I'll be cooking. Venison barley stew.
That looks really good.
Gumbo Saturday at AR duck camp. Cold beer, SEC football and chicken, andouille sausage and smoked turkey necks.
Ribs for supper tonight, andouille for gumbo tomorrow