Why does southern food smell bad?

I've got it set up on that big piece of shelf coral 2/3 up in the tank, and once it's gotten enough color back to determine if its green or green with the blue rim I'll let ya know. Thanks.

 

Density is completely dependent upon technique rather than choice of fat. If it's too dense, you're probably overworking the dough. Shortening is amazing in biscuits, though.

Amen. A chef has some ability for sure.

Anyone like cold salad? Try some avocado chunks, minced red onion, honey, extra virgin olive oil and red vine vinegar--and toss it with some orange supremes. It's pretty fine.

I'm on my way, Roger. I'd like some Monti Cap too, please.

 

What Sparky said. You have to share with the class or not at all

 

If Mrs Bogie comes, there won't be any left for you. Sorry Jwin.

 

You say that like you'd be able to keep her home if she knew that Roger was cooking.

 

eh....no more reading your food posts....the lobster rolls one was bad enough....

 

redfish courtbullion and duck gumbo is the way we roll...

 

jambalaya, etoufe, file gumbo, crawfish bisque, now thats some fine eating.


from New Orleans...........dan ya tell?

 

man I hate typos

 

crawfish bisque....you guys are killing me! They dont have any of these things on the Value Menu.