Secret Recipes....
info

Abbeville, LA

#103 Sep 30, 2012
Woodsman_1 wrote:
I have this little moon shaped dough crimper for making meatpies.
Being that it rained all weekend, outdoor activities were limited. So, I concentrated on indoor activities(lol).
Made some meatpies.
But, my bad, the secret crawfish tails I've been ratholeing got discovered and I had to fork em up. Or else!!! Got plenty, too!
I learned how to cook a seafood pie, today. Excellent tradeoff. Excellent recipe!
We incorporated some Louisiana dry shrimp rehydrated in hot water. Really that's all you need to make a seafood pie.
If you like it a little on the spicy side use Slap Ya Mama seasoning, just a lil though..;)

“Karma is my friend”

Since: Feb 11

Look over your shoulder

#104 Sep 30, 2012
Woodsman_1 wrote:
MrsC, I was thinking about Tony's seasoning. I use it and I prefer it to Zatarains' shake seasoning. In general, I prefer the age old quality of zatarains products. Especially their cayenne pepper.
What I don't like about either is the courseness of the product. It requires rubbing of the meat( lord, no pun intended: dat would burn).
I still prefer to use McCormick Season-all because of the ease of applying it, the flavor of celery seed and the beautiful color the paprika gives all meat products and the fineness of the product.
I just add the Zatarains cayenne pepper to taste.
You sound lonely Woody. Three posts in a row, all by yourself. Typing publically about your high testoserone levels, your muffin top fettishes and now your meat rubbing techniques.

Please don't slap' yo' mama while you're typin' on topix.

Since: Dec 11

Location hidden

#105 Sep 30, 2012
We all have our regrets Woody. Isn't it nice to see her true colors? You have always been such a gentleman never talking about her physical short commings. Does she really have hairy little feet like ds says? I heard she farts during sex. Oh well you are so much a betta fo dat!
MrsCuldesac

Houston, TX

#106 Oct 1, 2012
Lol lol hairy chin! Lol

Since: Jul 10

Ventress

#107 Oct 1, 2012
I like to make my own injector sauce. No real recipe. I change it up often.
Melted butter.
A little water.
Onion and garlic juice.
Salt, cayenne and black pepper. Or any seasoning blend you like. Just remember it's got to be fine enough for everything to pass through the needle.
Sometimes I use fresh Rosemary and/or basil. Anything fresh is an option.
Just run it through the food processor till it's emulsified enough to pass through the needle.
...you see, somtimes happiness IS a warm gun...lol...

Since: Dec 11

Location hidden

#108 Oct 1, 2012
I must say Slap Ya Mama has won me over. I no longer have Tonys' on my spice rack.
huh

Abbeville, LA

#109 Oct 1, 2012
NOTFADEAWAY wrote:
I must say Slap Ya Mama has won me over. I no longer have Tonys' on my spice rack.
Me too, its the best, dont bother trying Punch Ya Daddy, not as good.
Hunter

United States

#110 Oct 1, 2012
I marinate my venison got three days with. Mrs Dash the boil the marinade with the venison till it falls off the bone. Tender, moist, no wild taste just delicious. Almost any marinate will do but Italian dressing flames too much and makes the meat sour
Sugar

Gueydan, LA

#111 Oct 1, 2012
I prefer Tony's, but my daughter loves Southern, she puts it on everything, french fries, onion rings and eggs.

“Karma is my friend”

Since: Feb 11

Look over your shoulder

#112 Oct 10, 2012
Yum, Yum,
Fresh giant Pacific shrimp are available at my my door. Like giant, bigger than my hand available at the docks.

Try this, go to Ellensburg and pick up a trunk load of fresh apples, make some appesauce. Take the fresh applesauce and mix in wasabi to taste. Take those fresh boiled shrimps and use the sauce for a dip. It's really tastey.

Zero fat calories.
Just try it.

Since: Dec 11

Location hidden

#113 Oct 10, 2012
Sounds gross!!! Yuck! Where are you from Washington or some foreign place. Sounds like a waste of good shrimp. No wonder you so weird!

Since: Jul 10

Ventress

#114 Oct 12, 2012
Sugar wrote:
I still cook pork chops and gravy the way my grandmother did. You won't need kitchen bouquet because it makes a rich brown gravy and is very simple. Put enough oil to cover bottom of pot, I use vegetable oil, then when heated add 2 to 4 tbs of sugar. Stir until it is lightly brown, then add pork chops and start browning, after they are browned add a little bit of water at a time till pork chops are cooked and you have enough gravy. I don't know the exact amounts, I usually just eyeball it. My kids like their gravy thick, so I mix cornstarch with cold water and stir it into gravy, do this a little at a time till you have it as thick as you like it. Give it a try and let me know how you like it.
I prefer to make a pork gravy with cubed pork steaks( Boston butt). I needed to prepare a leaner dish, so I used boneless pork chops, cubed.
I did as you stated with sugar and it worked very well!
Finished with the cornstarch.
Everyone enjoyed watching me cook it as much as they enjoyed eating it.
And don't worry. I did not forget to
....cook some rice....

Since: Jul 10

Ventress

#115 Oct 12, 2012
Check out this video on YouTube:

&fe ature=

Since: Dec 11

Location hidden

#116 Oct 12, 2012
Did Poo Poo cook dat? Dawn could dip dat in some wasabi apple sauce! Me? Imma cook some rice too! Lol
yea

Abbeville, LA

#117 Oct 12, 2012
Woodsman_1 wrote:
Check out this video on YouTube:

http://www.youtube.com/watch?v =CGabJHXCfBsXX&feature=
Funny Chit there!!
yea

Abbeville, LA

#118 Oct 12, 2012
NOTFADEAWAY wrote:
Did Poo Poo cook dat? Dawn could dip dat in some wasabi apple sauce! Me? Imma cook some rice too! Lol
Lololol

Since: Jul 10

Ventress

#119 Oct 12, 2012
NOTFADEAWAY wrote:
Did Poo Poo cook dat? Dawn could dip dat in some wasabi apple sauce! Me? Imma cook some rice too! Lol
Yes, he did!!
It was ok.
But he stuffed the "ponse" with a 50/50 mixture of pork. He browned dat real good and smothered dat down in a cast iron pot outside on a wood fiya.
Mmm. Mmm!
Tonad et zeclair, mais ca c'est Bon!
...poo poo knows about that jasmine rice too...
Dawn Marcelle

Everett, WA

#120 Nov 1, 2012
Looking forward to when my pal gets home from Russia tomorrow. We're havin' a party!

We're baking a fresh cherry pie and tomorrow will bake that inside a chocolate cake. I told Norma if she puts that chocolate cake inside a Baked Alaska we'll have the desert equivalent to a Tadurken.

I can see she's thinking seriously about that!!

Since: Jul 10

Ventress

#121 Nov 1, 2012
Whaaatt?
What da hell is a "tadurken"? Lol!
Must be rushin.
Seriously, I pray for smurf's safe return.
You can't help but like a man who packs a weapon with him, everywhere!
My kinda guy.
Dawn Marcelle

Everett, WA

#122 Nov 1, 2012
Woodsman_1 wrote:
Whaaatt?
What da hell is a "tadurken"? Lol!
Must be rushin.
Seriously, I pray for smurf's safe return.
You can't help but like a man who packs a weapon with him, everywhere!
My kinda guy.
Smurf returned from Russia a couple months ago.
He doesn't have a deck on Whidbey.

Nice guy he is, though, I'm greatful to have him as a friend.
You keep grasping at straws, Mitch.

The cherry pie turned out PERFECT, my pie crust can't be matched. I hope this stuffed chocolate cake inside an Alaskan divinity is as good as it sounds.

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