What did you accomplish today?

raratt

raratt

Well-Known Member
Personally I think a regular gulf white shrimp is similar to chicken in that it needs more flavor from what it is cooked in or coated with. Prawns seem to be more similar to lobster in that they have a stronger flavor that can stand on it's own with minor seasoning. Mud bugs (crawfish) need to be cooked the way it is done on the south with lots of spice and corn and red potatoes, because I like it that way. I'm not a chef, I just like to eat.
 
doublejj

doublejj

Well-Known Member
raratt said:
Personally I think a regular gulf white shrimp is similar to chicken in that it needs more flavor from what it is cooked in or coated with. Prawns seem to be more similar to lobster in that they have a stronger flavor that can stand on it's own with minor seasoning. Mud bugs (crawfish) need to be cooked the way it is done on the south with lots of spice and corn and red potatoes, because I like it that way. I'm not a chef, I just like to eat.
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DustyDuke

DustyDuke

Well-Known Member
raratt said:
Personally I think a regular gulf white shrimp is similar to chicken in that it needs more flavor from what it is cooked in our coated with. Prawns seem to be more similar to lobster in that they have a stronger flavor that can stand on it's own with minor seasoning. Mud bugs (crawfish) need to be cooked the way it is done on the south with lots of spice and corn and red potatoes, because I like it that way. I'm not a chef, I just like to eat.
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doublejj said:
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I’m going to try yabbies this way when the season comes round. I’m always looking for new flavours. We have a heavy Asian/European influence in our food. My week of eating would be Asian 2 nights a week middle eastern/Indian 2 nights, Italian/ Greek 2 nights and Mexican. Mexican is hard for me to know if I’m doing it right. Mainly because the Mexican around here is chain food, I can’t get that authentic style anywhere. Same with Cajun there was an awesome restaurant called “Girl with the Gris Gris” that moved. The Head Chef/ Owner was from Louisiana his jambalaya was amazing!
 
Indagrow

Indagrow

Well-Known Member
SSGrower said:
@420God congrats, you are in for a challenge, personally I preferred wildland and search and rescue calls to traffic accidents and house fires. I wont say be careful, but be calculating, always have an out an escape, you didnt create the emergency no reason to compound it.


Id say hit me up when you get here, Ill show you around, but I dont get out much.
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Id be down to see some sights I'll keep ya posted
 
raratt

raratt

Well-Known Member
DustyDuke said:
I’m going to try yabbies this way when the season comes round. I’m always looking for new flavours. We have a heavy Asian/European influence in our food. My week of eating would be Asian 2 nights a week middle eastern/Indian 2 nights, Italian/ Greek 2 nights and Mexican. Mexican is hard for me to know if I’m doing it right. Mainly because the Mexican around here is chain food, I can’t get that authentic style anywhere. Same with Cajun there was an awesome restaurant called “Girl with the Gris Gris” that moved. The Head Chef/ Owner was from Louisiana his jambalaya was amazing!
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One word of warning, DO NOT breathe the steam coming off them when cooking. I did that by accident once and even had some get in my eyes. That was ugly.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
DustyDuke said:
I’m going to try yabbies this way when the season comes round. I’m always looking for new flavours. We have a heavy Asian/European influence in our food. My week of eating would be Asian 2 nights a week middle eastern/Indian 2 nights, Italian/ Greek 2 nights and Mexican. Mexican is hard for me to know if I’m doing it right. Mainly because the Mexican around here is chain food, I can’t get that authentic style anywhere. Same with Cajun there was an awesome restaurant called “Girl with the Gris Gris” that moved. The Head Chef/ Owner was from Louisiana his jambalaya was amazing!
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Come to the BBQ I can promise you will get authentic mexican food in CA.
 
Chunky Stool

Chunky Stool

Well-Known Member
DustyDuke said:
I’m going to try yabbies this way when the season comes round. I’m always looking for new flavours. We have a heavy Asian/European influence in our food. My week of eating would be Asian 2 nights a week middle eastern/Indian 2 nights, Italian/ Greek 2 nights and Mexican. Mexican is hard for me to know if I’m doing it right. Mainly because the Mexican around here is chain food, I can’t get that authentic style anywhere. Same with Cajun there was an awesome restaurant called “Girl with the Gris Gris” that moved. The Head Chef/ Owner was from Louisiana his jambalaya was amazing!
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I wouldn't write off "Tex-mex". Some of it is pretty damn good. :eyesmoke:
 
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