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Started By
Message
1
Posted on 10/8/09 at 2:30 pm to Loubacca
quote:
tony's has it for 6.99/lb
so i'm paying just less than double..talked him down to $12/lb. Of course it's "organic", so i'm sure that bullshite is a couple bucks.
not as bad as a thought.
Posted on 10/8/09 at 2:35 pm to el tigre
Organic gator ????
you got to be kidding right
you got to be kidding right
Posted on 10/8/09 at 2:36 pm to Kajungee
quote:
Organic gator ????
you got to be kidding right
Gator farms are seriously some of the nastiest places I have ever seen. Organic?
Posted on 10/8/09 at 2:39 pm to el tigre
quote:
Of course it's "organic",
does that mean they feed them organic chickens??
Posted on 10/8/09 at 2:40 pm to TreeDawg
quote:
I just season the hell out of it
I was gonna say... traditional Sauce Piquante is pretty spicy. Its one of the dishes that created the myth that all cajun food is spicy. This one really is supposed to be so. Your recipe doesn't really show the "heat".
Turtle, Gator, and Shrimp are my favorites, but its great with chicken too.
I've never tried with venison. That sounds great.
This post was edited on 10/8/09 at 2:41 pm
Posted on 10/8/09 at 2:46 pm to Loubacca
quote:
does that mean they feed them organic chickens??
i think they eat hippies.
Posted on 10/8/09 at 2:47 pm to el tigre
Hippies are pretty tasty.
Posted on 10/8/09 at 4:20 pm to TreeDawg
How many people does that serve??
Posted on 10/8/09 at 4:25 pm to TreeDawg
quote:
To all wanting to stop and sample, please do and if you have never met me, ask for Tim..........plan on serving at 2:00
Now where will this be...?
Posted on 10/8/09 at 11:19 pm to Kajungee
quote:
Better bring me a bowl of this
consider it done I have no idea how I'm gonna carry 2 bowls of jamb and my drink but I guess I'll figure it out
Posted on 10/9/09 at 7:09 am to LSUCreole
quote:
consider it done I have no idea how I'm gonna carry 2 bowls of jamb and my drink but I guess I'll figure it out
1 big arse bowl will do, we'll fight over it.
Your drink is a priority
Posted on 10/9/09 at 1:09 pm to coloradoBengal
quote:
traditional Sauce Piquante is pretty spicy. Its one of the dishes that created the myth that all cajun food is spicy. This one really is supposed to be so. Your recipe doesn't really show the "heat".
Agreed.
To tell you the truth I have never measured my spices. The recipe does say "season generously" tho and it does have 4 cans of Rotel in it. Believe me, when I get thru with it your nose will run. I will measure as I go for future reference this time............
Posted on 10/9/09 at 2:42 pm to Kajungee
quote:
Well just my opinion but A Turtle makes the best Sauce Picante
Or a rabbit.
Posted on 10/9/09 at 2:43 pm to Martini
quote:
Or a rabbit.
Oooooo... well played, my friend.
Posted on 10/9/09 at 2:47 pm to coloradoBengal
Tree you don't brown your tomato paste ?
Someone showed me that years ago and it gives it a golden color and I think it cuts some of the tartness or acid from the tomatos.
I think I'll make this soon.
But in the meantime-what frikkin oak tree you under?
Someone showed me that years ago and it gives it a golden color and I think it cuts some of the tartness or acid from the tomatos.
I think I'll make this soon.
But in the meantime-what frikkin oak tree you under?
Posted on 10/9/09 at 2:53 pm to Martini
quote:
But in the meantime-what frikkin oak tree you under?
The tree by the canal
This post was edited on 10/9/09 at 2:59 pm
Posted on 10/9/09 at 3:03 pm to Kajungee
quote:
The tree by the canal
What frikkin canal?
You'll be the one with the gold shirt on?
Posted on 10/9/09 at 3:04 pm to Martini
the big gold shirt...and a yellow hat
damn you missed it again
damn you missed it again
This post was edited on 10/9/09 at 3:17 pm
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