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thank you :rofl:

my kids go through alot of banana. i dont like to go shopping when i dont need to.

what is the best way to keep bannanas green. thanks.

do a search on google.com for crock pot recipes. you will find more than you can cook in a life time.

tell me about this de-sanding and beard thing please.

is it alright to throw some clean clams and mussels in the gumbo at the end with the crab and shrimp. thanks:rolleyes:

weird. its that way on all three of my puters.

type something in the quick reply box, then try to copy it before posting it. i can copy from any where else. i belong to about 20-30 different forums. this is the only place that this happens. it is not a big deal. i only posted this becuse this is the help and idea forum.

paste is what i ment. must have got by the spell check.:rolleyes: when posting or in quick reply, after typing you cant copy it till you preview or post.

i started cooking Cajun food not to long ago. i would have to say i like the jambalaya, gumbo and red beans and rice the best. of coarse that is all i have made so far. the kids and i are going crawdadding this weekend, so i am going to try something new.

i have many ways to do it, this i know. i am on many forums and this is the only forum that copy past doesnt work. it was only an idea not a plea for help. thanks for your help.

It seems to only happen when I cook whole meals. I have noticed it in every crock-pot I have ever used. Im sure it isn’t soap or absorbed flavor in the pot itself. I have made enough oven pot roasts to know what I used will taste good. imp thinking that maybe the flavors blend differently than...

it would be nice if you could copy what you write and run it through a spell check before you publish. i tried to download the spell check for your site and after 4 diferent pages , it errored and lost my post.

i have used the slow cooker for some time now. when ever i cook a stew or pot roast in the crock pot it has a funny taste. i tried the new slow cooker that we just got and it has the same weird taste. if i put the same recipe in the oven at 200 deg all day, it would come out different tasting...

i like to put rub on the bird then smoke it for 4 hours, cover with tin foil then finnish baking it in the oven. i take the foil off in the last 20 or so minutes as well as a butter bath to get a nice brown. i dont stuff the bird when i do it this way. i didnt see that the bird was already...

Pea Soup and fresh french bread.

i sauted the onions, leeks, carrots, celery. then added it to the chicken stock along with parsley, thyme, bay leaves, garlic, pepper, 3 smoked ham hocks, mushrooms, yellow and green split peas and a pinch of red pepper. i just cut all the meat off the hocks and put it back in. i might cook it...

you all rock.:rofl:so does spell check

im going to make some pea soup and i would like to know some things. can i use my frozen chicken stock in lieu of the watter. should i hit the vegys with some heat and olive oil before i add them to the mix. Thanks:rofl:

yea thats funny. i spent a whole day just making the shrimp, chicken stock. prior to this i had never cooked so long and still had nothing ready to eat.

i like to rub them with spices then cook at 250 indirect heat for a couple of hours with smoke. i then cut them up and put them in a backing dish. add liberal amounts of your fav BBQ sauce and cover. put in oven and cook about 220 for a hour or so more. these things ar so good they never see the...

i like to add some worchester, soy, garlic, pepper, onion, egg, a package of ramen crushed up, but not the flavor pack. i call it my Magget Burger. Spark up the barbie.

thank you everyone.

i had thought that the ocra would thicken it so i didnt add extra roux or file.

I've been hearing that when you cook butter at high temperatures like that its not good for you. I dont know what I am talking about but this is what I have heard.