Friggin' delicious, I tell ya' what. And I have it all hanging to dry in my office, so it smells real nice in here. Right now is the perfect time to pick it, at least in my neck of the woods. The flower buds still haven't opened on 'em yet. I saved the stalks of some of the largest ones to use as horse persuaders (not for striking--just an extension of the arm to make a lot of motion and "block off" space when herding them.) They're light and whippy, almost like fiberglass poles.
Raw oysters. My boys loved them! The little guy is Olaf the Crib Midget. He's 6 now. He was 2 when I joined the old forum. And beer battered catfish!
Thing I miss most from my old job was free oysters after working up a days sample collection! I'll eat'em every way possible! Charbroiled is my definite favorite!
OK, over the top. I'm stuck here with hamburger. Moderators, can we get cranberry jalapeño braised duck with hot bacon vinegarette dressing dropped into Bangor by early am? Please?
Stone I'd bring ya up some if I could! I was skeptical about the recipe at the start...but wow...I'm sold. It's from John Folse's cook book "after the hunt"....essentially an encyclopedia of french creole dishes (wife's heritage)
We were just looking at that book last week. I think I'm gonna pick it up, getting tired of the creole stuff I know by heart.
Flap Meat Jerky aka Carne Asada Meat Jerky Salt, Pepper, Garlic Powder and Soy Sauce Flap Meat Jerky by RegaliaJoe posted Sep 17, 2016 at 9:37 PM Flap Meat Jerky aka Carne Asada Jerky by RegaliaJoe posted Sep 17, 2016 at 9:39 PM
Honestly there's a little more fat on the meat then I would like and the pieces are not that thin but I'm dehydrating it for 12 Hrs. Minimum
Nod to Perrin....... Hot shimmering extra virgin Olive oil in a 50 year old cast iron pan Local red spuds and onions Lodge 12" handled cast iron pan with clucker eggs
