| FF_T_Warren |
06-18-2010 02:50 PM |
All kind of cooking going on today.
3 Attachment(s)
Making some stuffed flounders for supper and also started my first batch of bacon. Heres a couple pics
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| southern151 |
06-18-2010 03:27 PM |
What time we eatin?!
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| FF_T_Warren |
06-18-2010 04:04 PM |
530+-
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| Bluechip |
06-18-2010 04:47 PM |
Take some after pics....especiallly of the bacon.
....or in other words, a Q-view...
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pig bellies
What did ya end up giving a lb for the pork bellies ?
i might go get the other half case tomorrow.
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| tcglsu |
06-18-2010 07:06 PM |
Wish I was eatn on dat tonite!!
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| FF_T_Warren |
06-18-2010 08:57 PM |
2 Attachment(s)
Quote:
Originally Posted by tcglsu
(Post 166071)
Wish I was eatn on dat tonite!!
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Thats what she said.
And here's the final flounder pics. sorry for the poor quality. I gotta start using a real camera to take pics |
| tcglsu |
06-18-2010 10:40 PM |
Quote:
Originally Posted by FF_T_Warren
(Post 166099)
Thats what she said.
And here's the final flounder pics. sorry for the poor quality. I gotta start using a real camera to take pics
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Haha lmao |
1 Attachment(s)
This was my healthy super last night offshore:D
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| FF_T_Warren |
06-19-2010 07:15 AM |
Quote:
Originally Posted by "W"
(Post 166149)
This was my healthy super last night offshore:D
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turkey necks & ****lins? :) |
:eek:
Quote:
Originally Posted by FF_T_Warren
(Post 166153)
turkey necks & ****lins? :)
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:spineyes::spineyes::spineyes:
Dats sum Louisiana Frog Legs,Oysters,Catfish and SKRIMPS |
If'n you split the skin on them Flounders, the seasoning and juices from the lemon
will sink farther into the meat. One on each side of the backbone.
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Nice
No fish in the freezer.
But do have some shrimp.
Doing shrimp fetticini and some shrimp fritters for lunch today.
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I got a bag of Reds, 2 bags of Trout and about 40 bags of Flounder.
I over caught the flats last year.
I also got 20 or 30 lbs. of shrimps.
Now I need to go crabbing when I get home.
I ain't got none left.
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| FF_T_Warren |
06-19-2010 12:20 PM |
Quote:
Originally Posted by Ray
(Post 166160)
If'n you split the skin on them Flounders, the seasoning and juices from the lemon
will sink farther into the meat. One on each side of the backbone.
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We completely debone them. |
| shellman |
06-19-2010 07:14 PM |
Looks good to me.....
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| FF_T_Warren |
06-29-2010 08:22 AM |
Just put the bacon in the smokehouse. Tried to start a new thread with pics but something is wrong with the forum. it wont let me upload any pics
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