Cutty713

How were the facilities?...

covid yes hurricane no...

amazon crab master Watch the videos on youtube. They work great. ...

Curado DC hands down...

What brands are currently making intracoastal bass boats? Any Ultrex issues in salt water? TIA guys...

No luck there but they did have fresh chicken feet incase anyone is looking for that lol....

Thanks, gonna try my local Mexican market. These were/are going into a duck gumbo. If none can be found I'm just going to make rice and gravy with the ducks. But otherwise yes hearts are great just as mentioned above when added to a chicken or other bird gravy or when cooked with gizzards. I've alwa...

Where in BR (Near Perkins and Blue Bonnet) can I find some chicken hearts? Already tried Albertson's, Wal Mart, and Matherns. TIA...

[quote]SaDaTayMoses[/quote] [quote]Uncle JackD[/quote] I should find out Tuesday morning when I ll be moving to that area. The Tank and The Predator shall see lots of use...

East Bound & Down...

moving this to MySpace, or ICQ, b/c I still have a spot open on one of my teams and I'll offer it to you. It's sort of like a scholarship offer, lol...

[quote]What should I expect out of this? [/quote] Cajun Woodstock...

Yes, but need to add some more "meat",,, also two sirloins that I may fix up tonight, holla if you want in on it,, if I don't do something with the bisque tonight I'm going to freeze it and just add more meat when I defrost it...

Follow up, went bisque (Kary's Roux Bisque in the yellow box), crawfish, shrimp, claw crab meat and scallops, it was very good but the only difference was the addition of the scallops from anyother time I've cooked it. They didn't make that big of a difference. I probally wont put them in there agai...

[quote]Serve promptly my northern Alabama friend. [/quote] They probally use long grain rice up there too :spank: :yack:...

I recently heard that scallops in a seafood gumbo are great. 2 questions 1- Does anyone else include sea scallops in thier seafood gumbo? 2- I am acutally in more of a bisque(brown)than gumbo mood so do you think they would be as good in a bisque as in a gumbo? Merci in advance...

[quote]wouldnt worry a ton about the color then, so just cover them well[/quote]This is what I was thinking at first but will the texture be affected?...

If I peel it and slice it, how long til I need to cook it? I assume it will turn brown like a potato will? If so is there any way to stop that from happening? They will be fried. TIA...

Thank you very much, my search turned up nothing...

Nobody has been?...