tag:blogger.com,1999:blog-511932079074193335.post693199500279291421..comments2024-03-27T08:04:32.234-04:00Comments on Big Dude's Eclectic Ramblings: Our Stuff From New Orleans And Shrimp StockBig Dudehttp://www.blogger.com/profile/18323692472052014378noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-511932079074193335.post-51333226151329775892010-09-10T09:40:01.987-04:002010-09-10T09:40:01.987-04:00MMMMmmmmmm ... looks like more Heaven. I can feel ...MMMMmmmmmm ... looks like more Heaven. I can feel my cholesterol number rising as I read this. I'm supposed to stay away from shrimp, can you imagine? And I love it! <br /><br />Great recipe here. You're a man after my own heart. <br /><br />kerisandwich365http://www.samwich365.comnoreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-76195973737479208902010-09-08T16:58:52.213-04:002010-09-08T16:58:52.213-04:00Excellent grocery cart. All the stuff I would lov...Excellent grocery cart. All the stuff I would love to have. Glad you had fun and ate well.Bushmanhttps://www.blogger.com/profile/17578478269526006557noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-59981686817374558422010-09-08T12:17:24.430-04:002010-09-08T12:17:24.430-04:00Dude, you cleaned the place out! You raided the g...Dude, you cleaned the place out! You raided the gulf coast;)<br /><br />I've used the tabasco chips before. They are decent oak chips. While smoking they do have a bit of a different aroma but what you get in your meat is basic oak smoke, nothing weird. I think you'll like it.<br /><br />I almost made shrimp stock on Monday but didn't have enough scraps to bother.Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-89508624618973678322010-09-08T05:25:16.013-04:002010-09-08T05:25:16.013-04:00You've got a good collection there. Looking fo...You've got a good collection there. Looking forward to learning how barbeque tastes when you use the "tabasco" wood chips. Happy cookingMickle in NZhttps://www.blogger.com/profile/10432796020646607634noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-72578728065869031832010-09-07T15:02:06.376-04:002010-09-07T15:02:06.376-04:00Now THAT'S what I'm talkin' about!! Wo...Now THAT'S what I'm talkin' about!! Woohooo!! What a bounty. You are gonna enjoy that homemade shrimp stock. Can't wait to see what all you make with all of this!Mary | Deep South Dishhttps://www.blogger.com/profile/06030573009618096220noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-35961759854299689062010-09-07T12:53:50.661-04:002010-09-07T12:53:50.661-04:00Mmmmm... What a nice variety of goodies! Your stoc...Mmmmm... What a nice variety of goodies! Your stock looks perfect too. :)cowgirlhttps://www.blogger.com/profile/02516076315691432589noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-80089161253309133962010-09-06T12:53:18.072-04:002010-09-06T12:53:18.072-04:00Hi Larry... Thanks again for the Tabasco gift pack...Hi Larry... Thanks again for the Tabasco gift pack. Lots of variety to play with! We cleaned the shrimp on Saturday. It was fairly easy as described...especially since Laurie did all the work! Happy Labor Day! Take Care, Big Daddy DaveDavidhttps://www.blogger.com/profile/00419231123238788903noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-59077233772005299482010-09-06T11:59:34.196-04:002010-09-06T11:59:34.196-04:00What a haul! Looking forward to all the recipes y...What a haul! Looking forward to all the recipes you will be making using your Louisiana goodies.Pamhttps://www.blogger.com/profile/05776870904791768530noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-71107278374899614132010-09-06T11:14:23.611-04:002010-09-06T11:14:23.611-04:00Dat am GOOD! How fabulous to have all that Cajun ...Dat am GOOD! How fabulous to have all that Cajun sausage, crawfish, gator, whole shrimp, etc.!! When my kids were little, their dad started cooking his way through Chef Paul Prudhomme's cookbook, and the feasts took two days to prepare . . . one for the stocks and another for the simmering. (Prudhomme has wonderful tips for stocks and roux.) I love all those flavors and this made my mouth water!Vickiehttps://www.blogger.com/profile/11986908754687987997noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-76625802862874777452010-09-06T10:01:39.429-04:002010-09-06T10:01:39.429-04:00It all looks wonderful to me Larry. The shrimp sou...It all looks wonderful to me Larry. The shrimp sound to die for. I hope you have a great holiday. Blessings...MaryMary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-60616329054581709182010-09-06T09:04:03.788-04:002010-09-06T09:04:03.788-04:00I am so jealous over all of that "haul" ...I am so jealous over all of that "haul" from NOLA. It was torture when I had to get on that airplane without any food souveniers. Can't wait to see what you do with all of it.Lea Annhttp://www.highlandsranchfoodie.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-511932079074193335.post-31255665722940980932010-09-06T07:48:28.112-04:002010-09-06T07:48:28.112-04:00Great haul Larry. How cool to get heads on shrimp ...Great haul Larry. How cool to get heads on shrimp and a bag of crawfish. I'm seriously missing good Gulf Coast seafood now. It's the best. <br />You sure know how to shop.<br />SamSam Hoffer / My Carolina Kitchenhttps://www.blogger.com/profile/15358601435867848753noreply@blogger.com