What are you eating tonight?

Well, today my wife and I went out to the local Cheesecake Factory restaurant for a birthday lunch, and although we generally eat in a pretty healthy way, we just had to get a couple pieces of cheesecake to bring home for a couple evenings' snacks to have while we watch DVD movies. One of salted caramel cheesecake and one of red velvet cake cheesecake. Decadence....
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dodgy said:
Hi there,

Your post reminded me of traveling to Louisiana in 1975 during crawfish season and hanging out with the locals while having a big ole crawfish boil. Very cheap per pound and the usual amount per person would be maybe be three pounds with the head on. Boil lots at one time inna large cauldron with veggies and spread on newspaper when done.
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Gotta love those mudbugs. If you want the total experience you have to suck the heads; just like a real coonass. My favourite restaurant in the French Quarter for crawdads and oysters is Felix's.
 
Rufus said:
Gotta love those mudbugs. If you want the total experience you have to suck the heads; just like a real coonass.
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People I was with used Zatarains crawfish boil seasoning but it was real subtle if I remember right. The crawfish tails were a little on the bland side anyway, compared to other type shellfish. Plus, you hadda eat a LOT to get full. Local Dixie Beer was the drink of choice.

So these natives would tear off the heads and use their little finger (nail side up) to reach inside the head and pull out the yellow/orange/black goopiness and suck that right down the hatch! I passed on that part.
 
dodgy said:
People I was with used Zatarains crawfish boil seasoning but it was real subtle if I remember right. The crawfish tails were a little on the bland side anyway, compared to other type shellfish. Plus, you hadda eat a LOT to get full. Local Dixie Beer was the drink of choice.

So these natives would tear off the heads and use their little finger (nail side up) to reach inside the head and pull out the yellow/orange/black goopiness and suck that right down the hatch! I passed on that part.
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Kinda like that green stuff in a lobster; some people really like it, but others think it's gross.
 
Hiya,

Over the last few days I have hadda hankerin for a favorite sammich, that being pickled tongue sliced thin and coupled with a fresh egg challah roll. Stopped at the deli this morning and bought those for tonight along with some cole slaw. Should be real tasty.

Crazy thing about this cut of meat is how expensive the stuff is.....even more than lean corned beef or brisket. Maybe it's because there's only one per animal and they aren't all that heavy. I actually like both sides.....each definitely has a different texture and slight taste tweaks. Weird eh?

Martin
 
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dodgy said:
Hiya,

Over the last few days I have hadda hankerin for a favorite sammich, that being pickled tongue sliced thin and coupled with a fresh egg challah roll. Stopped at the deli this morning and bought those for tonight along with some cole slaw. Should be real tasty.

Crazy thing about this cut of meat is how expensive the stuff is.....even more than lean corned beef or brisket. Maybe it's because there's only one per animal and they aren't all that heavy. I actually like both sides.....each definitely has a different texture and slightly taste. Weird eh?

Martin
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Sammich! Reminds me of Loudmouth Leo.

Go make me a sammich!

 
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