Btrtigerfan

[img]https://i.imgflip.com/47ze9m.jpg[/img]...

[quote]BigDropper[/quote] Your quest to make great food has placed you firmly in the mentor category for me. Thanks. :bow:...

[quote]Opening submissions until Wednesday just might allow me to get my entry in on time...[/quote] Tuesday it is! Just kidding. I don't mind....

[quote]Moscas[/quote]...

[quote]Hillshire Farm[/quote] Mentions of that crap is frowned upon on this board. ...

[quote]Why did they taste so much more better when I was stationed in Germany?[/quote] Because you can't get boudin or a shrimp poboy in Germany?...

Great job! ...

I make mine naked. That keeps me from overcooking the roux, and a add my stock slowly....

[img]https://i.imgur.com/B2mLX7m.jpg[/img]...

[quote] I know the owners very well,[/quote] Is this the same Guidry’s that has the produce market off Evangeline Throughway that also sells crawfish?...

[quote]Google was no help as anything "gumbo base" just leads to gumbo recipes[/quote] [link=(https://www.walmart.com/ip/Louisiana-Cajun-Gumbo-Base-5-0-OZ/14272807)]First search result.[/link] That sure is a lot of fat and sodium. I'm sure it tastes good, but not my jam....

[quote]I think I have told a few posters the same thing. [/quote] Guilty as charged....

Pusification of America....

[quote]Prices going up?[/quote] Yeah. For reasons....

[quote]Legit question...what’s going to happen to the crawfish population with this freeze? [/quote] They'll be few until the water warms back up. They are safely dug deep into the mud right now. Temps start to rise starting next weekend....

[quote]It’s almost lent and you know what that means.... [/quote] [img]https://i0.wp.com/coopcancook.com/wp-content/uploads/2020/06/Photo-Apr-02-9-58-47-AM.jpg?w=832&ssl=1[/img]...

[quote]If you got an old lady, she can’t help with or be near the sauce if it’s her time of the month. [/quote] Not me. Mine is in her prime at 44. She gives me honest feedback and is an excellent taster that can most times tell me what is overdone or missing....

[quote]Heard from a friend of a friend. [/quote] That's a Facebook Karen fact. Print the shirts....

That's gonna leave a mark. Damn....

[quote]Mushroom peelings? WTH?[/quote] I've never peeled a mushroom. Stems perhaps? There are also no tomatoes in this sauce, but it is the only marinara in the entire book. I'm am going to go back and look at "red gravy."...