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Message
re: Toast, Eggs & Cheese
Posted on 7/17/13 at 9:41 pm to OTIS2
Posted on 7/17/13 at 9:41 pm to OTIS2
Otis2 JA, if you paid attention to what I posted at the beginning of the recipe it was based on a recipe by John Folse. If you have an issue with the cooking time as it was written maybe you should contact him and tell him how to cook. I'm sure he'll tell you where to go.
BTW. those crawfish didn't shrivel like you should. If you could see past your miscreant snobbish nose you'd see in the photo right below that recipe that they are about as perfect as can be. Perhaps you only exist to criticize. Whatever!
I don't see you cooking and posting much here.
BTW. those crawfish didn't shrivel like you should. If you could see past your miscreant snobbish nose you'd see in the photo right below that recipe that they are about as perfect as can be. Perhaps you only exist to criticize. Whatever!
I don't see you cooking and posting much here.
3
Posted on 7/17/13 at 9:47 pm to Cajunate
It's 9:45 p.m. and I just saw the OP. Man, I could eat one of those right now but I guess I'll settle for a handful of cashews and some pinot noir. Good looking sandwich !
Posted on 7/17/13 at 9:54 pm to Cajunate
Nate, politely, frick you. No crawfish dish should be sautéed 30 minutes after being brought to a rolling boil. And should you even think that's a good technique, again I say, bullshite. Improve people's knowledge and technique, accept critique and improve yours , or carry your arse. 
Posted on 7/17/13 at 10:27 pm to Cajunate
quote:are you both blind and dumb?
I don't see you cooking and posting much here
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