Man/woman Cave

[Sludge]

You're in good company. Bastardised 5.56 and 7.62 empty brass makes brilliant improvised sleeve connectors for battery leads...

Damn straight. Carefully scrubbed .50s make awesome shot glasses too. At my place you do "shooters" for real.

 

[tho9900]

ooooh never thought about the .50s as shot glasses... that would make for a cool convo piece... and I have a friend with his PhD in something along the lines of microbiological engineering... he studies crawfish right now.. for those of yall not from TX and Lousiana thing miniature lobsters....

 

[tho9900]

mmmmmm spicy goodness waiting to be eaten! Link Removed

 

[Sarg]

And I not only betray my Mississippi heritage but possibly get thrown off the site by askin' "Do ya such the heads, Tom?" hee hee.

Sarg

 

[Wagon]

I'd sacrifice a child for a good crawfish boil right now. My god that menu is gorgeous. I do miss the food in that area, I don't miss mosquitos and black flies (tiny little biting knats by the water)

Wonder if they sell coon ass vacation retreats?

 

[tho9900]

lol yall come on down... ironically I am cajun on my moms side and most of the cajuns I know dont even eat crawfish... we just cook em and sell em to other people... I had em at a friends party recently and its the first time I actually liked em... I think because they were so spicy you couldnt taste em...

We need a recipe section here I can give yall all my Gma Broussards recipes she passed down... maybe I will make a thread just for that...

 

[Sludge]

Me mother-in-law is Cajun, and she won't eat 'em...but she sure as hell tells me how to cook em.

 

[Wagon]

The problem here is getting the crawfish. Import them from Turkey. (I live in Norway. aka Norabia)

Screw the crawfish anyway. What I'm talking about is a good cajun pig roast...... boudain, blood sausage.... Man I'd give away both kids for that.

It's gumbo season ain't it? Reminds me I should whip up a batch. I can manage those ingredients here. Although filet is a challenge.

Yes, there was a recipe page around here somewhere but it's old. Start a new one in the Bar. What I'm looking for is the gumbo recipe where you make the roux with only okra. Heard about that. Maybe a myth. I'm still trying to perfect my roux. Take a life time I think.

Wagon

 

[Wagon]

Hell. Now I'm hungry.

 

[tho9900]

lol you gotta love Cajun women.,, this is a fave of mine... Heather LaCroix...

you gotta love these home grown women...

 

[tho9900]

k you got it... dont have the roux recipe for the okra but have the flour based roux ones... I can ship you the filet if you want... thats the crowning touch to the gumbo.. well that and tobasco.. can send you that too... let me know...

and man if it would keep fresh there is a store back home that makes the BEST boudain... Nicks Grocery in Port Arthur... I brought Nichol 5 lbs back once, about 3 hours later she txted me and told me she went in the bathroom and locked the door and ate all 5 lbs so her roommate at the time didnt ask for any lol...

My gma always said the way to a mans heart is thru his stomach... well it works on Nichol as well lol...

 

[Wagon]

Tobasco is pretty global. I can even find it in Korea. Filet however, the Sassafrass tree only grows in one place on earth. Also Tony Chachere's Creole Seasoning only seems to grow down there too. I got some stock in storage, Not desperate yet.

Speaking of which, I gotta replenish my hot sauce collection.

5lbs of Boudain..................No problem. The Germans actually make a similar sausage with potatoes instead of rice. My Ggma used to make that. And blood sausage. Used to drive around to farmers and butcher shops picking up pig heads and throw them in the trunk. Blood dripping a trail all the way home. Funny as hell. They were 80.