Abnshrek

I hear that.. I'm leery of anyone trying to put rice in my sausage.. :^)

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I'm a Nannerhead :^)

Snookie

Ouch, I hear dat:}

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Mayor of Lizard Creek

Darkman

Unless it's Louisianna Rice! None of that imported stuff.



Oh and it isn't Sausage when it has rice in it - It's

BOUDIN

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Darkman in Pensacola

AS ALWAYS IMHO AND YOUR MILEAGE MAY DIFFER!!!!!!!!

Life - Some assembly required, As is no warranty, Batteries not included, Instructions shipped separately and are frequently wrong!

Kentucky Bourbon - It may not solve the problem but it helps to make it tolerable!

Statistics - Data that analyst twist to support the insane opinions of those that pay them.

Snookie

Dat's Right, Dat's Right :}



Smoked Boudin

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Mayor of Lizard Creek

Kat2

You guys need to stop this! It's too far for me to drive so I'm crying here!

BTW, my late mother was born and raised in NO; graduated from Tulane Law School at age 20 (1 month shy of 21). I didn't learn to love the cuisine until after I grew up. Daughter of a professor, she never "acclimated" so never tasted much of the bounty. Her idea of red beans and rice was....drum roll...a can of Hanover Kidneys and a mess of Minute Rice served with ketchup so it was really red. Well, blech! After I figured out how to make rice, I made it for her often until she passed in 2005; she knew what real rice tasted like but, book smart lady, couldn't figure out the 2 to 1 ratio. Me? I'm into pilaf or fried and sometimes sushi--otherwise? Nah...I keep seeing that red box when I encounter the white stuff.

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Snookie

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Mayor of Lizard Creek

Kat2

Post pictures of a pile of mudbugs and I'll stop crying. Love me some steamed Blue Crabs with Old Bay--I'm the person at the brown papered table who steals your shells for the mustard. I can tolerate Lobster; drawn butter is the "draw" for me. But I hear you suck the brains out of mudbugs...ick!

ETA: That aint' Minute Rice...and I forgot to say that I really love Gallo Pinto.

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Abnshrek

That's where all the flavor is.. I pick it out w/ my pinky finger.. Ew We some good stuff.. :^)

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I'm a Nannerhead :^)

Kat2

I just realized I don't think I've ever dined on anything "above the neck" ever. Brains I pretty much sent off the list of "might tries" after hearing the story of an ambassador served fresh monkey brains--sword whacked off the top at a black tie affair and then the dipping began.

I'm game for tongue, cheeks and other parts. Eel? Had my go around with that--prepared 7 ways at the home of a Danish business associate. Other guests turned up their noses so, I being very polite, downed the jigger of Schnapps (different flavor for each course) and swallowed the eel. Tasted fine going down--not so good coming up at 3 AM. Was it the thought of eating snake or was I just really loaded? Not sure but I've avoided both since then.

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Snookie

I prefer Boiled Shrimp...me!



Also nothing like Lunch Tongue however I prefer mine on French Bread:}




BUTT BBQ IS KING THIS WEEKEND:}

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Mayor of Lizard Creek

Snookie

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Mayor of Lizard Creek

Kat2

Speaking of French bread...I have a kick butt sourdough starter that began in from MD (2007) then traveled to Ruidoso back to MD to Costa Rica back to MD then to OH (multiple trips between) to Roanoke, VA got stuck in the OH/MD route then off to Atlanta and finally arrived in FL where it's now been to Jacksonville and Cocoa. Since arriving in FL, it tastes like a young wine as does the bread I bake with it. Any clues as to why that would be? (I figure a bunch of foodies would know.)

BTW, in honor of Saturday I'm smoking ripe jalapenos (drying them afterwards) and attempting gyro meat with beef sans lamb. (Cannot locate ground lamb down here--these people haven't a clue how or what to eat.) If I can find my bulghur or a place to purchase some, I'll also make some pretend kibbehs.

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wolfyhound

Now y'all are gonna make me cry! Mudbugs are the best!

And for ground lamb, ask your local Publix to get you some in. They're often good about special orders. Or there's a meat market in Gainesville too, I've seen them mention lamb.

Asking a friend, call up Wally's Bakery and Subs in Jacksonville on Cesery blvd. They sell ground lamb.

Kat2

Noting your info but, if it's more than $4.99/lb ($2/lb over what I'd pay up North), I won't do it; I'll buy a lamb on CL, stick in the back of my S-10 and drive it to a butcher. (After I buy a freezer!)

Sorry but mudbugs are beyond bottom feeders--crabs are crabs and shrimp are shrimp--they didn't earn the mud+bug name--for a reason IMO.

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wolfyhound

Should be either $3 or $4/lb. I can't remember if the guy said $2.99 or $3.99. Give them a call. They should still be open.

I'll eat your share of the mudbugs, shrimp, crabs and eel! Plus catfish. Anything but oysters, really. Never liked oysters. I grew up commercial fishing the St Johns for blue crab and eel, and also fished mullet, bait fish and shrimp in proper season.

Kat2

$3 or $4/lb? I'm IN. Off now to check it out--thanks.

Enjoy your mudbugs, catfish and eel; we'll fight for crabs and shrimp. Oysters at Lexington Market (Baltimore) or fresh out the Chesapeake Bay are to die for--raw with a twist of lemon and a dash of hot sauce. Slurp, slurp!

ETA: Your friend must have contacts--it's $7.99/lb and you have to order ahead.

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barnetmill

By the way when you suck the heads (cephalo-thorax) of a crawfish, you are not eating the brains which are very small and kind of out of the way. There are buttery glands (hepatopancreas) which are attached to the stomach that your are mostly getting. I am sure you all were dying to hear this information.

Kat2

So do you spit out the eyes?

Hey, DM, sorry for hijacking your thread.

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barnetmill

About half of the brain is in the eyestalks, then there is piece just above the esophagus and a little more of it beneath the esophagus. Not a whole lot there and sucking the heads will likely leave that anatomy mostly intact. Make a good anatomy paper, the effects on neuroanatomy in cooked crawfish after head sucking.

Darkman

Blatant Hijacking for no good reason is not good but when the conversation flows that way I don't have a problem at all in my threads. Many times the secondary subject is more interested than the first, elsewise why wouldn't we still be addressing the original question. couple that with no one knows the answer and you have a perfectly good reason to move on. Moving on is what I prefer to call "reasonable hijacking"!.

To me the forum is like a our club and we come and go as we please and talk with whomever we want engaging in as many topics of conversation as our time will allow. It would be nice if we all were set up to have huge live video chats with 40" screens and we could reach up to the screen and drag our butts to a new conversation group. Of course we all pretty much are self concious about are appearance and it would necessitate we get out of our PJ's or worse before engaging in the conversation. LOL Maybe you could have a stand in avatar for those days that we don't look like Batman and Cat woman.

Hey did I Hijack my own thread? Is that possible?

Hope all you can make it here safely.

Next time we can do a East meets West! A Low Country Boil/BBQ! Man that seafood is crazy expensive. I did one for twenty people two weeks ago and the cost was $400.00. It did include some real nice fat succulent Snow Crab legs and fifty pounds of fresh Pensacola bay Shrimp. So fresh I swear I heard shrimpy screams as they jumped into the well seasoned pot.

Dang it did it again!

OK Kat and Wolfyhound sorry you'll miss it! The rest of you lurkers get in you car and come on! There will only be anguish and regret later!

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Darkman in Pensacola

AS ALWAYS IMHO AND YOUR MILEAGE MAY DIFFER!!!!!!!!

Life - Some assembly required, As is no warranty, Batteries not included, Instructions shipped separately and are frequently wrong!

Kentucky Bourbon - It may not solve the problem but it helps to make it tolerable!

Statistics - Data that analyst twist to support the insane opinions of those that pay them.