Posted on 04/27/2012 7:53:45 AM PDT by null and void
“Hmmm... I’ve had hearts, and kidneys, and livers, and tongues, and pancreases, and thymus glands, and even testicles.
But I’ve never tried THAT part of an animal.”
Wanna bet? Or are you saying you never had a hot dog? ***Ball Park Franks-—Now with more a$$holes!***
Yeah, Tony's is okay - but it's not really intended for boiling seafood. For most other Cajun and Creole cooking, it's a fine choice. And there's a better option than Tony's... but it's tough to find:
Only the New Orleans School of Cooking and a few independent groceries down there sell it. I mail order it now, two 21-oz. jars at a time.
>> Wanna bet? Or are you saying you never had a hot dog?
Do you remember the (banned) Jack In The Box commercial that poked fun at McDonald’s “Angus” burger?
http://www.youtube.com/watch?v=t7kgL86x5Tc
(I like the way the guy makes a little circle with his pen when he asks Jack to point out the “angus” area on the cow chart.)
One thing that I've learned about shrimp, is to boil shrimp for a few minutes in whatever brand of seasoning you use before adding the shrimp to a recipe. It plumps up the meat, and locks in the flavor so that it stands out from the other ingredients.
Hi, Bubba!
Like Spotted Owl, probably.
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