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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 06-18-2010, 02:50 PM
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Default All kind of cooking going on today.

Making some stuffed flounders for supper and also started my first batch of bacon. Heres a couple pics
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Old 06-18-2010, 03:27 PM
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What time we eatin?!
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  #3  
Old 06-18-2010, 04:04 PM
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530+-
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Old 06-18-2010, 04:47 PM
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Take some after pics....especiallly of the bacon.

....or in other words, a Q-view...
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Old 06-18-2010, 05:55 PM
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Default 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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Old 06-18-2010, 07:06 PM
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Wish I was eatn on dat tonite!!
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Old 06-18-2010, 08:57 PM
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Quote:
Originally Posted by tcglsu View Post
Wish I was eatn on dat tonite!!
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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Old 06-18-2010, 10:40 PM
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Quote:
Originally Posted by FF_T_Warren View Post
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
Haha lmao
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  #9  
Old 06-19-2010, 06:39 AM
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This was my healthy super last night offshore
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  #10  
Old 06-19-2010, 07:15 AM
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Quote:
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This was my healthy super last night offshore
turkey necks & ****lins?
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  #11  
Old 06-19-2010, 07:20 AM
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Quote:
Originally Posted by FF_T_Warren View Post
turkey necks & ****lins?


Dats sum Louisiana Frog Legs,Oysters,Catfish and SKRIMPS
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  #12  
Old 06-19-2010, 07:45 AM
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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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Old 06-19-2010, 11:19 AM
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Default 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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Old 06-19-2010, 11:47 AM
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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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  #15  
Old 06-19-2010, 12:20 PM
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Quote:
Originally Posted by Ray View Post
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.
We completely debone them.
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  #16  
Old 06-19-2010, 07:14 PM
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Looks good to me.....
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  #17  
Old 06-29-2010, 08:22 AM
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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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