That it is.

Coconut milk with vanilla ice cream makes a dam fine milkshake.

Pussy ...
... that is all

Don't chew.

Ah but, ...


Kelis - Milkshake

Dripping pizza grease on the right leg of my shorts makes it look like something else happened in my shorts. This is not only unfortunate, but also impossible. Not only do I not swing way down by my knee, but I dress to the left.

And here you thought you might read something appetizing in this thread!

Use dish soap. It'll come out.

I've got a cum stain on mine ...
I'll just SHOUT it out ...

Next time just let him leave it in.

Baked seasoned sea weed is great stuff.

Poblanos stuffed with Quinoa, tomato, onion, corn, spices topped with queso and served with plantain fritters.



Drool, bitches.

Drooling on command here.

That looks tasty.

Also, sheets of wasabi seaweed are really good.

I made this again. It's habit forming...

http://muirfood.wordpress.com/2008/11/07/old-bay-shrimp-and-sausage-boil/

Red Stripe goes perfectly beside it.

I'm'a have to make it now ...

Would it work as well with pre-shelled shrimp?
I don't like messing with the shells during the meal, especially when they are hot.

I don't see why not ...

I use tail-on deveined. I have no problem eating the tails but shelling them as I eat went out the last time I was in NOLA.

This dish has good ingredients, the thing I find most strange, is you are directed to discard the cooking liquid? It starts off sounding like a pretty good stew or gumbo but then they tell you to dump it out on a pick-nick table covered with newspapers, no plates. ("Use newspaper to cover the table and no plates.") Fine for a finger food but WTH? You just wasted a shitload of nutrients?

And I don't like the smell or taste of wet newspaper.

Can you just eat it like stew? Or is the seasoning too strong.

Also would mushrooms be good with this?

Mushrooms, yes ...
I'd prolly make a stew with the remaining water as well ...

What if that is a way of reducing toxins?

I mean some stuff in the gulf states is pretty polluted right now.

Can't see it a problem with locally purchased ingredients in most areas at the moment. But it is a big concern for me at how easily the entire biosphere can become contaminated and how we may all one day have to deal with it in such simple terms.

Cook the poisons off and throw them away.

I'm not feeling that ...

Taken to the extreme of course.

No, I didn't think "extreme", I was just honestly answering the question ...

I'm guessing that the cooking liquid would be very salty and spicy.

It also says you could put it in bowls or pails, I wouldn't want to eat off newspaper, that's nasty.

That's more a "disposable suggestion" than anything else ...

Most old school seafood houses are kind of Bohemian and have a roll of brown butcher paper attached to the end of a picnic style table. New patron, roll up the old and pull the roll across. Dump the food on the table and go for it, especially a bushel of blue crab steamed in beer and old bay. Ain't nothing like sharing a bushel of crab, a dozen ears of corn, a plate of onion rings and a couple pitchers with total strangers at a table that looks like it goinna fall apart with the next fat redneck ass parked on it.

I use deveined tail on large shrimp because a pound of jumbo tiger prawns would be wasted on this recipe. This is a traditional meal of the Atlantic low country from Norfolk to the Texas coast. Folks put whatever they had into it. When you get over into the the Gulf Coast States they used crawfish, oysters, andouille, boudin, collards, gator, frog, duck, and even nutria in it and often added rice to soak up the cooking liquids and it became etoufe and gumbo and other traditional gulf coast dishes.

Yummz

CFT:

The perfect soft boiled egg is entirely dependent upon your utensils, the pots and heating methods used.

It's not such an easy thing to produce on command. So, you have to practice with what you have. One method I've found allows for easy adjustment of cook times. The key is to assure that all variables such as water level and volume are close every time.

Should be about twice as deep as the egg is across. Or whatever since you will be doing it with the pot you have. The other key is there should be enough liquid that introduction of the eggs doesn't cool it significantly.

First bring your water to a boil, ( there is some conjecture here as temperature has a huge impact on how the egg is perceived. ) But this is a quick foolproof (after local testing) way to a pretty good result.

Slowly introduce your cold eggs into the boiling water, very slowly. I've done about a dozen eggs testing this and I've only cracked one due to the temp change and once pealed it was still perfectly viable anyway.

So now your eggs are in the pot. (I lower them two at a time with a SS Ladle.)

Wait two minutes and roll em around. then wait another 2 to three minutes, and here is where the adjustment comes in, try it and adjust this number to suit how you like your soft boiled eggs.

Be aware that fifteen seconds of cook time one way or the other can make a big difference.  This fact makes it easy for anyone to dial it in using your very own equipment situation.

Just have to try it a few times and gauge the results. The perfect soft boiled egg is a wonderful thing, especially with biscuits.




 

I'm all up on that vegetarianism thang again.

I just don't trust any animal product in this area.

Something's up if I start to break out if meat and poultry are in my diet.

Anyhow, would it still be called Gumbo is there were no meat or poultry in it?

I suppose I could make Shrimp Gumbo, or Shrimp Jambalaya.