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Old 10-25-2012, 01:50 PM   #1096
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I believe corn bread has been discussed. I don't care for the crawdaddys you Merkins claim to be shellfish and I'm a little skeptical about the frogs legs. ( I never once claimed to have a mature palate)

Pass the coleslaw please
Ahh creeper just when I was starting to like you.
At least you didn't say anything about the pizza.

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Old 10-25-2012, 02:29 PM   #1097
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Originally Posted by creeper View Post
I believe corn bread has been discussed. I don't care for the crawdaddys you Merkins claim to be shellfish and I'm a little skeptical about the frogs legs. ( I never once claimed to have a mature palate)

Pass the coleslaw please
So what, if corn bread has been discussed?!
What's the problem with revisiting a good thing!
(Never can tell what someone might come up with - as a recipe!!)

Crayfish are close to shrimp, prawns, etc.
I think shell fish would be oysters, clams, etc.

What's this "mature palate" - "stuff"?!?
We know, that you're probably about - 21 years old
(I thought you were "mature", for your age!!)
You probably don't like "Escargot" or "Caviar" - either!

"Merkins" ?!?
I don't know if I resemble that remark, or not!!!
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Old 10-25-2012, 03:29 PM   #1098
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Ahh creeper just when I was starting to like you.
At least you didn't say anything about the pizza.


You can still like me even if I don't like crawdaddy's. When I was a kid I used to play with them in a stream though.

Ain't nothing wrong with being Merkin If you can't be Canadian. In fact granny was born in Wisconsin so you see I'm practically one too
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Old 10-25-2012, 03:31 PM   #1099
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Don't hit me..we are a nation of peacekeepers and love makers...Just ask Doc
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Old 10-25-2012, 03:54 PM   #1100
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You can still like me even if I don't like crawdaddy's. When I was a kid I used to play with them in a stream though.

Ain't nothing wrong with being Merkin If you can't be Canadian. In fact granny was born in Wisconsin so you see I'm practically one too
Your right I do still like you.

Didn't your mom teach you not to play with your food
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Old 10-25-2012, 04:03 PM   #1101
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Well -
How does it go -
"Jumbalya and a craw-fish pie and a billy-gumbo -
Son of a gun, we're going to have good, fun on the Bayou"!!
(Forgive the SP!)

So - now we know your secret -
You got "Merkin" - as part of your background!!
That must be your "better" qualities!
He, he, he!!
+1
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Old 10-25-2012, 04:24 PM   #1102
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Down this way we call them craw-paws, they taste ok, they are just tough. Now frog legs are a different story, I like em fresh, don't think I ever had any store bought or ate any in a restaurant. Some of the frogs we got, the legs were as large as chicken legs. That is some kinda fun frog giggin and shootin frogs, blame snakes are rough though. Good part about snakes and huntin at night (the only time you can), you can see the snake anywhere, their eyes glow, seems like they are pink like a rabbit the best I remember, but I could be wrong, its been a while ya know, oh and snakes can't blink or close their eyes so you are going to see them.

A frog's eyes are green like a spider, and a spider's eyes look larger than the frog's eyes when shined. The stories I could tell you about frog huntin... fried frog legs, thickenin gravy, hot home made buttermilk biscuits and and a good ole cup of coffee, it just don't get no better than that. That stuff is so good it will make your tongue slap the roof of your mouth so hard it will knock your brains out.

I ain't never ate fish eggs and I don't plan to, I just can't understand why folks pay so much for them things, yuck.
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Old 10-25-2012, 05:07 PM   #1103
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Last frog legs I had must have been sitting around in the sun too long or something. Fortunately I started gagging almost instantly and did not eat enough to get sick.



I happen to like crawfish but am not into sucking the stuff out of the heads. As with any shellfish or things like calamari or abalone there is a threshold in cooking time of a matter of seconds. Cross the line and you might as well try chewing car tires. The crawfish a prior poster described as chewy were no doubt overcooked. And be mindful some shellfish, like crawfish, many species of crabs, etc. need to be in season to be safe to eat!

I have always like Nawlins and have spent a surprising amount of time (for a Yankee) there. Crawfish bring back such pleasant memories. Of course a good Spanish Paella (sp?) brings back memories of a wonderful NYC restaurant where four people, with wine, can gorge and walk out for like $60.

There is a growing and increasingly successful large fresh water prawn industry in Southern Illinois. I think they are a tiger prawn species or something like it from Thailand. They are huge. I managed to get some when the industry was in its infancy but unless you go in person it is near impossible anymore. The prawn farms pre-sell their harvests to restaurants and such places.

I grew up with an immediate family that would not eat fish so naturally I love sushi and just about any fresh fish. I think part of their resistance was that fish they had as kids was usually processed and in the Midwest, seafood was not flown in on a regular basis. I have trouble with things like farm raised trout and a lot of fresh water things. I have yet to be able to deal with live eel soups or the expensive fish they serve in the middle of the table with the heart still beating and the mouth opening and closing.

Visiting Bergen and the salmon market was like fulfillment of a spirtual journey. Now, most Norwegian salmon is farm raised in South America using practices that are really screwing up the ecosystem.

As for corn bread? I am too lazy to make it from scratch and while I consider myself a great cook/chef I am not real patient with exacting ingredients needed for baking. I found that Big Lots of all places sells a great jalepeno cornbread mix that makes a bunch for like $2.

If you have not heard of the trick, corn meal is great for getting things like oysters and clams to shed the sand in them. Dump some in salt water with the shellfish and I guess it is an irritant that forces them to open up and flush themselves out.

By the way, another interesting Illinois story or two? A species of zebra mussels snuck into rivers and shipping channels and became one of those environmental nightmares here. They are not edible but grow to be gigantic. They are strong and can hold dam machinery open. They are, however, extremely sensitive to pollutants so scientists have rigged some of them with cell phone transmitters. Somebody dumps something nasty, the mollusk react and call authorities sooner than ever before and hopefully heading off something dreadful like a fish kill.



While on the subject of Big Lots. I am lucky to have a wonderful Indian/Pakistani section of town and of course Pilsen is great for Mexican ingredients. Both have spices so much cheaper than my local grocery store. Let me turn you on to the spices at Big Lots though. I wish they were glass bottles but nice fresh, sealed spices in large bottles are a buck each! I just cringe paying $5 for McCormick.

Anyhow, corn bread is really handy if you need to put appetizers together in a hurry. Bake up some little cornbread mini muffins, slice them, add some apricot jam or spiced chutney if you have it and finally get some nice smoked turkey. Toothpick them together and you are good to go.

As adventuresome as I am and with as many chef friends as I had? I too never took much of a liking to fish eggs. And if I ever have an extra $5K again I am not about to buy caviare with it!

Last edited by user1007; 10-25-2012 at 05:11 PM.
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Old 10-25-2012, 06:30 PM   #1104
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I'm ok with everything but the sushi, that ain't food that's bait.
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Old 10-25-2012, 08:23 PM   #1105
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Does anyone know what the difference between cocoa powder and Dutch cocoa powder is?
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Old 10-25-2012, 08:36 PM   #1106
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Does anyone know what the difference between cocoa powder and Dutch cocoa powder is?
Here ya go, I didn't know this either.

http://www.joyofbaking.com/cocoa.html
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Old 10-25-2012, 08:50 PM   #1107
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Thanks Jim! That's just what I was looking for.
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Old 11-11-2012, 09:02 PM   #1108
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Found it!! I've been looking for this recipe for a long time and it turned up today. Funny what you'll find in a stack of papers that have been sitting on your desk for over a year (or 2?)... .

Anyhoo, a while back - maybe 10, 20 or 30 pages ago - I said I'd post this recipe if I found it. It's pretty tasty. I got it from a church lady.


~ Buttermilk Syrup ~

1½ cups sugar
¾ cup buttermilk
½ cup butter
2 Tbsp. vanilla
1 tsp. baking soda

In medium saucepan, bring sugar, buttermilk, butter and baking soda to a boil. Don’t add vanilla yet.

Allow to boil gently for at least 5 minutes.

Remove from heat and stir in vanilla.

Let cool and store in a jar with a tight-fitting lid.
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Old 11-11-2012, 09:21 PM   #1109
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Found it!! I've been looking for this recipe for a long time and it turned up today. Funny what you'll find in a stack of papers that have been sitting on your desk for over a year (or 2?)... .

Anyhoo, a while back - maybe 10, 20 or 30 pages ago - I said I'd post this recipe if I found it. It's pretty tasty. I got it from a church lady.


~ Buttermilk Syrup ~

1½ cups sugar
¾ cup buttermilk
½ cup butter
2 Tbsp. vanilla
1 tsp. baking soda

In medium saucepan, bring sugar, buttermilk, butter and baking soda to a boil. Don’t add vanilla yet.

Allow to boil gently for at least 5 minutes.

Remove from heat and stir in vanilla.

Let cool and store in a jar with a tight-fitting lid.
Don't know if I ever heard of buttermilk syrup, is it pretty good Barb? Have you noticed the kids now days won't even think about drinking buttermilk, I like salt and pepper in mine. Cornbread and buttermilk is great also. Here I am on a no carb diet and talking about cornbread and buttermilk.
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Old 11-11-2012, 10:13 PM   #1110
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Cornbread.... mmmm, that sounds good.

You're watching your carbs? Then, no, the syrup isn't very good at all, so you're not missing a thing.

I believe a low-carb diet is in the cards for me very soon here. And an hour or so of walking every day. Gotta bring down the B.S. (blood sugar).

I'm still looking for a low-carb recipe I have for bacon wrapped chicken. You wouldn't know it's low carb by eating it though. One of the other ingredients is cream cheese, with other stuff mixed into it. I might end up just looking for it online again.

Any time a recipe/dish calls for cream cheese, there's about a 90% chance that it's going to taste good.

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