[ladyinred]

I am so sorry to hear this. I remember her well from the cookbook threads, such a wonderful sense of humor. May God hold her in the palm of his hand.

[carlo3b]

Lady, the fun on the cookbook threads, do you mean, like these exchanges??????.....sigh
 

To: stanz
Easy Hot and Sour Soup, and Tempura Shrimp, sweet and sour is our dinner tonight...lets live a little....LOL

75 Posted on 04/20/2001 12:47:51 PDT by carlo3b
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To: carlo3b, stanz, Howie

Easy Hot and Sour Soup, and Tempura Shrimp, sweet and sour is our dinner tonight...lets live a little....LOL

Chef Carlo, remember to keep your tempura batter bowl submerged in ice water. I must say, however, that this is not really living! We are having Squirrel Tempura, red that is, and our Hot and Sour Soup dried mushrooms were steamed in the dishwasher. Ha!

76 Posted on 04/20/2001 13:46:01 PDT by Angelique
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To: Angelique

Hmmm, that sounds good. I was just fixin' up some armadillo-crawfish almondine on the half-shell...with drawn butter.

77 Posted on 04/20/2001 16:56:58 PDT by piasa
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To: piasa

Oh! To die for! Never thought of the drawn butter. We always dip ours in Crisco with a hint of basil.

78 Posted on 04/20/2001 17:23:55 PDT by Angelique
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To: Angelique

So long as it is the butter-flavored Crisco...or Crisco that has been previously used to fry chicken gizzards and still has inclusions of cracklins. The plain stuff just won't do.

79 Posted on 04/20/2001 20:23:56 PDT by piasa
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To: carlo3b

What, no mention of Sore Boozerman and his 40-lb post-defeat weight gain?

80 Posted on 04/20/2001 20:26:05 PDT by piasa
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To: piasa

...or Crisco that has been previously used to fry chicken gizzards and still has inclusions of cracklins.

Thanks for the tip! We have always saved that for our toast in the morning.

82 Posted on 04/21/2001 07:54:50 PDT by Angelique
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