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The Kitchen & The Speakeasy
Who Among Us Are Good Cooks ?
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<blockquote data-quote="DWT" data-source="post: 402428" data-attributes="member: 3658"><p>I cook almost every Friday for a small group of fellow hunters/fishermen who enjoy my wild game dishes like: venison spaghetti, pot roast, meatloaf, hamburger steak, stew, shepherd's pie, shrimp/sausage jambalaya, redfish court bullion (coubion), duck gumbo, fried shrimp, fish( cat, red, trout, sheephead, or anything we catch), soft-shell crab, alligator sauce pecante, and speckled trout almondine. Next Friday I'm fixing fried quail, w. onion rings, french fries, and coleslaw, one of my favorite. A couple of time per year we have boiled crabs, shrimp, and/or crawfish.</p><p>It must be pretty good, they keep coming back.</p></blockquote><p></p>
[QUOTE="DWT, post: 402428, member: 3658"] I cook almost every Friday for a small group of fellow hunters/fishermen who enjoy my wild game dishes like: venison spaghetti, pot roast, meatloaf, hamburger steak, stew, shepherd's pie, shrimp/sausage jambalaya, redfish court bullion (coubion), duck gumbo, fried shrimp, fish( cat, red, trout, sheephead, or anything we catch), soft-shell crab, alligator sauce pecante, and speckled trout almondine. Next Friday I'm fixing fried quail, w. onion rings, french fries, and coleslaw, one of my favorite. A couple of time per year we have boiled crabs, shrimp, and/or crawfish. It must be pretty good, they keep coming back. [/QUOTE]
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