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WFDT
Posted on 10/6/12 at 7:55 pm
Posted on 10/6/12 at 7:55 pm
Consoled myself with Johnny's pizza. 
2
Posted on 10/6/12 at 8:12 pm to OTIS2
Fried speckled trout, Patsy's fried shrimp, hush puppies, and cole slaw.
Posted on 10/6/12 at 8:31 pm to 4LSU2
Those Patsy's shrimp are hard to beat!
Posted on 10/6/12 at 8:34 pm to 4LSU2
Need a recipe from Patsy pronto. Got some nice shrimp I just put in the freezer.
Posted on 10/6/12 at 8:43 pm to OTIS2
ribeye, gar lick and par ma jon taters, dill pickle, couple of little sips of george dickel...
dang,, just dang....
dang,, just dang....
Posted on 10/6/12 at 8:45 pm to OTIS2
Patsy's shrimp is recipe named after El Josey Wales' mother, Patsy Wales.
Dehead and peel shrimp to the tail.
Butterfly and devein.
Soak in buttemilk for 30 minutes or so( I got this from my frogleg and shrimp frying days at Jarrell's Seafood on 139 back in the day), season to boot, flour, and deep fry for 3 minutes at 365 degrees.
I have learned that the key to a good fried shrimp is the tartar sauce used. Mandeville Seafood has the best tartar sauce I have ever eaten. I will bring you some when we all meet at Wham Brake during our Thanksgiving kick fire festivities.
Dehead and peel shrimp to the tail.
Butterfly and devein.
Soak in buttemilk for 30 minutes or so( I got this from my frogleg and shrimp frying days at Jarrell's Seafood on 139 back in the day), season to boot, flour, and deep fry for 3 minutes at 365 degrees.
I have learned that the key to a good fried shrimp is the tartar sauce used. Mandeville Seafood has the best tartar sauce I have ever eaten. I will bring you some when we all meet at Wham Brake during our Thanksgiving kick fire festivities.
Posted on 10/6/12 at 8:48 pm to 4LSU2
Posted on 10/6/12 at 8:52 pm to OTIS2
pork loin and garlic butter rice
Posted on 10/6/12 at 8:54 pm to 4LSU2
quote:i destroyed several hundred of yer swimps and ersters too, if you fried them?
from my frogleg and shrimp frying days at Jarrell's Seafood on 139 back in the day),
btw, we need to start making plans on where the shindig is going to be held... State POlice will haul us off of the Wham railroad tracks...
Posted on 10/6/12 at 9:04 pm to Ole Geauxt
My back yard...behind the trailer...ain't far from Wham.
Posted on 10/6/12 at 9:04 pm to Ole Geauxt
They will have their hands full with 4 LSU2. 
Posted on 10/6/12 at 9:10 pm to Ole Geauxt
We lived in Shenandoah when I was 12 to 15. I walked to Jarrell's at 13, intorduced myself, and got my start. I was off and running at 13 making $50 a night frying the food for the buffet. I went from bus boy to dish washer to seafood fryer in a matter of 3 weeks at 13 years old. The Busby's knew there they were onto something special. 
Posted on 10/6/12 at 9:11 pm to El Josey Wales
You saying he'll go "full pirate" on 'em?
Posted on 10/6/12 at 9:13 pm to OTIS2
He ain't skeered!
Posted on 10/6/12 at 9:18 pm to OTIS2
Supreme pizza and wings on the way
Posted on 10/6/12 at 9:21 pm to John McClane
Green beans, potatos, and ham hock with sliced tomato, french bread.
Posted on 10/6/12 at 9:28 pm to 4LSU2
quote:were they David Busby's kin?
Busby's
Posted on 10/6/12 at 9:54 pm to Ole Geauxt
I have no idea on that. Jarrell Busby was the big Herman Munster looking fella that ran the joint. This was 21 years ago, when the seafood buffet at Jarrell's was off the hook. A fella can't find a seafood buffet like that these days.
Posted on 10/6/12 at 9:59 pm to 4LSU2
a young kid named Travis Vincent worked in there too... Maybe Johnathan Zisk, and a few more that i dont remember?
Posted on 10/6/12 at 10:04 pm to Ole Geauxt
Travis' older brother, Jeff, was my age. I know the Vincent's.
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