Posted on 08/04/2007 10:22:08 AM PDT by PackerBoy
I need some culinary shopping help.
I am sponsoring a member of our military through www.AdoptaPlatoon.com. When you sponsor a service member, you commit to write to them weekly, and send a "care package" every month. (My guy is in Baghdad and has a laptop PC with Internet access, so we get to exchange emails several times a week!)
Any, I have recently learned that he yearns for "Fish Steaks in Louisiana Hot Sauce" and I am trying to surpise him for his upcoming birthday with a shipment of them.
The problem is that I cannot find anyone that carries this item, even through Brunswick apparently makes and sells a version. If anyone could point me in the right direction, I would very much appreciate it.
BTW, AdoptaPlatoon is a first rate organization and I highly recommend supporting it. I have found my participation very rewarding because I am connecting on a personal level with someone serving our Country in the war.
Thanks to all who offered help!. I will try a couple more stores locally, including Big Lots.
**Freeper Kitchen Ping**
Yum! I love those things. And the cat has learned not to beg and meow for them.
I recommend Emeril’s “Bayou Blast” seasoning for “Twigs de Poisson.”
When I was overseas, we always enjoyed getting what we called “geek food” — weird stuff that we would dare people to eat. I suggest you send him some Pickled Pigs Lips. Hmmm, good. You can order them at http://simplycajun.com/index.asp?PageAction=VIEWPROD&ProdID=145
Of course I can see you being real popular no matter what meal you chose to partake of.
After all what's more important than what one eats and drinks is whom one is eating and drinking with.
I see our TNR friend Beauchamp has now been quite thoroughly discredited.
I've got a twenty that says when he gets back to the States his 'fiance' is nowhere to be found.
Any takers?
L
bump4later
About pickled pig’s lips, I forgot to tell you how they are to be eaten: 1) take a small bag of unopened potato chips and crush them, 2) open the bag and drop a pig’s lip inside, 3) close the bag and shake it to coat the pig’s lip with potato chip crumbs, 4) retrieve the pig’s lip and chow down!
I have to agree about shipping canned fish to a 110 degree environment.
Didn’t think about hot trucks. Send the hot sauce anyway!
Agh! I had a Mexican butcher challenge me to eat pickled pig skin with hot sauce last week. I gagged it down.
My local “Dollar Stores” carry them.
They are real good and have a good strong hot sauce kick to them. They are low fat and high protein. I even drink all the hot sauce from the can.
And they are cheap too. Sometimes like 6 cans for four bucks. Made from fresh Maine and Canadian sardines and mackeral.
Canned fish is completely safe in Texas and Louisiana, where the temperature is only 10 or 15 degrees cooler. And it's going to be a whole lot safer than 'fresh caught' from the Tigris River, sold in an open market.
Look for small, oblong cans in the canned fish aisle. They should have it in hot sauce, oil, and perhaps one other style. They will be small fillet sections, just pop the top and start eating. I take out the backbone, but it is edible if you want a little calcium.
Thanks,
L
I tried to look at adoptaplatoon and it’s actually a .org site. Here is the link if anyone is interested! Good luck with shipping the fish!
Thanks,
L
ya beat me to it!
That’s a great Maine company!
Ms.B
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