Foodies BS Thread.

That's a menu item, there!

Outstanding!

 

I'd just like to say all you TW folks eat way too well!

 

We spend a lot of $ buying bigger pants

 

Actually, that’s incorrect. It’s the other way around… sent from France, run out from Acadia by the English, settled in Louisiana swamps for the excellent trapping (skills they possessed).

Cajun comes from the word Acadian - a caj -anne (acadie)

there are better references, but here’s the National Park Service

 

Seafood boil tonight with my son. He is visiting from college; this is one of his favorites.

 

Lamb chops on the kettle grill. Dang these were good! Perfectly cooked, medium rare from edge to edge. Never cooked these in the past….may have to do these more often!

 

No pictures, but I did boiled shrimp Friday… couldn’t pass up $5.99/lb for 12count fresh off the boat. Had crawfish boudin yesterday, but wife busted the casings… looked like jambalaya at that point. Was still delicious though. Got it because they gave me a sample while I was picking up some red boudin (yes, blood sausage), Tasso and jerky (figurative crack). Closest equivalent is Wisconsin lanjaeger?

 

Roughly followed this recipe (made a bit less). Used spaghetti as we had that, but I don't think that was the game changer.

It wasn't bad. The flavors jived at least but it didn't feel like it knew what it was trying to be. I'm not much of a sweet tooth so it felt like it was supposed to be a dessert.

https://www.polonist.com/polish-strawberry-pasta/

 

Hahahha

Yeah. Take that shit outside. Damn, even looks gross.

 

I cooked a turkey breast in wine, herbs, butter solids, ghee. It was OK, but it's turkey and not my favorite.\

I should have made turkey molé. Covers the turkey perfectly!

 

I appreciate you taking one for the team.

Blood glucose test in aisle 9. Stat!!

 

I only had like 6-7 ish strawberries in there, obviously carbs in the pasta too, but it wasn't like it was a cake for dinner. But the strawberries were just too sweet, for a meal. I guess I'm more of a savory fan. Even with breakfast I'll have french toast/cinnamon buns/etc time to time, but this just didn't fit for dinner. That said, it wasn't BAD, it was a fine combination unlike pineapple and mozzarella, but it just didn't fit into the meal right.

 

Plus the honey (fructose)

Hhahaha.

 

Yeah, but even still, if that much had been put on a biscuit, it would be a normal size dessert, not a diabetes trigger. It would have been a great strawberry shortcake topping, just not a good spaghetti topping.

 

Was the pasta hot? It's a cold summer thing in my tribe

 

It was hot - this recipe and others say to serve hot or serve hot/cold, none specifically say "thou shalt be cold only", but I could maybe be convinced to give it a go with cold penne or macaroni in the future.

 

I just dont think I'd like the texture

 

Meh, texture-wise it was similar to a tomato or cheese sauce anyway, that wasn't that unexpected for me.

 

https://youtu.be/_iJWRuVC9_s