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WFDT
Posted on 12/8/18 at 6:22 pm
Posted on 12/8/18 at 6:22 pm
Came across some fresh shrimp so Shrimp Creole it is
9
Posted on 12/8/18 at 6:39 pm to USEyourCURDS
Looks delicious, curd!
Charbroiled oysters and shrimp here.
Charbroiled oysters and shrimp here.
This post was edited on 12/8/18 at 7:26 pm
Posted on 12/8/18 at 6:46 pm to USEyourCURDS
Thai spicy basil chicken (Thai hot)
Posted on 12/8/18 at 6:49 pm to USEyourCURDS
quote:Excellent choice.
Came across some fresh shrimp so Shrimp Creole it is
Posted on 12/8/18 at 7:03 pm to USEyourCURDS
Leftover Chili Beef Soup
Posted on 12/8/18 at 7:14 pm to MeridianDog
What happened to Darla?
Posted on 12/8/18 at 7:15 pm to Uncle JackD
quote:
Uncle JackD
Explain what you got working here.
Posted on 12/8/18 at 7:17 pm to Janky
Charbroiled oysters & shrimp on top of a piece of French bread.
Posted on 12/8/18 at 7:20 pm to USEyourCURDS
Stuffed a loin with smoked boudin and shredded pepper jack cheese.
Then topped with more boudin and took the pork juices, butter, and pepper jelly .. made a sauce and put on top.
Sweet potato, bacon, celery salad
Smashed fingerlings
Braised bok Choy
Bacon balsamic honey sprouts
Then topped with more boudin and took the pork juices, butter, and pepper jelly .. made a sauce and put on top.
Sweet potato, bacon, celery salad
Smashed fingerlings
Braised bok Choy
Bacon balsamic honey sprouts
Posted on 12/8/18 at 7:24 pm to Uncle JackD
Yeah. At home? Just a carton of shucked oysters? That looks really good. I would like to know how you did it.
Posted on 12/8/18 at 7:28 pm to Janky
Keeping it simple. Totinos pizza with a little extra cheese and salami. Guilty pleasure of mine.
Posted on 12/8/18 at 7:30 pm to Janky
Yeah I’m back home now. I get my oysters by the gallon from a padnuh in GI. I season em with a basic season all like nunus. Throw them on grill, and once they start to sizzle, I start basting them with butter mixture until done.
Butter, seasoning, parmasean, parsley, minced garlic is the combo I use.
Butter, seasoning, parmasean, parsley, minced garlic is the combo I use.
This post was edited on 12/8/18 at 7:31 pm
Posted on 12/8/18 at 7:31 pm to Jibbajabba
Totinos is the shite. Been eating it since college.
Posted on 12/8/18 at 7:31 pm to Janky
quote:Hell yes. My 4 y/o knocks the dust off of those babies.
Totinos is the shite. Been eating it since college.
Posted on 12/8/18 at 7:38 pm to Uncle JackD
Cold that be done with a quart of oysters from the grocery store? Which store would you trust? I may make that tomorrow. Where did you get that charbroil pan thingy?
Posted on 12/8/18 at 7:39 pm to USEyourCURDS
I spent hours making lasagna yesterday.
Tonight: Nathan's franks, Bunny buns, and whatever condiments you find in the fridge. Knock yourself out.
Tonight: Nathan's franks, Bunny buns, and whatever condiments you find in the fridge. Knock yourself out.
Posted on 12/8/18 at 7:40 pm to Janky
Just stick to the reverse sear NY strip and quit asking so many stupid questions.
Posted on 12/8/18 at 7:41 pm to Janky
Yeah I’m sure it could be done with any oysters. I’m not really sure who sells them shucked around here, mine always come from down da bayou.
The platter deal is made by The Oyster Bed, which you’d have to order, but academy has a cast iron version that would fit on ya grill. Or they sell those lil stainless shells... Rouses carries them. That’s what I used before I got this pan, they work well.
The Oyster Bed
LINK
The platter deal is made by The Oyster Bed, which you’d have to order, but academy has a cast iron version that would fit on ya grill. Or they sell those lil stainless shells... Rouses carries them. That’s what I used before I got this pan, they work well.
The Oyster Bed
LINK
This post was edited on 12/8/18 at 7:45 pm
Posted on 12/8/18 at 7:42 pm to Uncle JackD
I will text you tomorrow.
Posted on 12/8/18 at 7:43 pm to Uncle JackD
Pan looks like a bitch to clean. How’s the clean up?
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