Originally Posted by Fire Me Boy!:
Fresh corn and crab chowder, garnished with fried oysters.
I would go back for 2nds and 3rds and 4ths...
The younger son and I will be diving on the east coast this coming week, I hope to introduce him to a variety Ches-bay oyster and blue crab dishes. Oh, and few stops at some little-known (if they're still there), back country pulled pork stands. [Reply]
Originally Posted by Buzz:
Open face turkey sammich. Hey, FMB, not trying to take your place as top shelf chef, let us know you're doing okay bud.
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I posted a few up. I’m stuck in a wheelchair till probably Christmas, so I’m not doing a ton of cooking. Most I really do is prep and tell the wife what to do. [Reply]
Had the "Sea Skins" at this restaurant new my sister's new house in Chesapeake, VA and WOW! WOW!
Originally Posted by :
SEA SKINS
Our seafood potato skins topped with shrimp, crab, scallions, bacon and garlic butter parmesan cheese. Served with Sour cream
Chicken and cheese enchiladas, grilled the chicken last night, used Aldi cream cheese with chives, sour cream and Hutch green enchilada sauce. That was good stuff son.
Originally Posted by Fire Me Boy!:
I posted a few up. I’m stuck in a wheelchair till probably Christmas, so I’m not doing a ton of cooking. Most I really do is prep and tell the wife what to do.
Not to by past your post but i killed those enchiladas. Get better my friend, get healthy and back in here.
OK guys, I need some help. I don’t remember where I saw it, but there’s a spice company out there making bulk spices that are labeled or named similarly to the elemental chart. So for instance, togarashi would be called To. The labels are designed to look like the elemental chart. [Reply]
Originally Posted by Fire Me Boy!:
OK guys, I need some help. I don’t remember where I saw it, but there’s a spice company out there making bulk spices that are labeled or named similarly to the elemental chart. So for instance, togarashi would be called To. The labels are designed to look like the elemental chart.
