Originally Posted by DParker
The rigors of comedy can really take their toll.
The rigors of comedy can really take their toll.
Zombie Response Team
I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp
I had to crop the picture of gates 1-4 after their kids complained. It's okay. You couldn't really see them well anyway. It's almost like they were transparent.
Well, after 8 months I finally got around to trying out that Cajun potato salad from back on page 1. I had to ad lib a tiny bit due to a couple of errors in the instructions (it never tells you to add the relish, and it never calls for any salt...and there's not nearly enough salt in the Tony Chachere's seasoning). Tasting it while it was still warm was underwhelming. It's decent, but I was expecting a little more flavor. We won't be eating it until tomorrow when the kids come over for my wife's birthday and some pulled pork shoulder that's going into the smoker first thing in the AM. Hopefully a night of chilling in the fridge will improve the 'tater salad's flavor a little. I'll post an after action report.
Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave
Yeah, potato salad needs some fridge time. Hopefully it will be fine.
Zombie Response Team
I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp
Wow, that does look good. Nice find.
OK, Bob...change of plans. Bring that instead.
ETA: I found the actual recipe that video is for: http://recipesforourdailybread.com/cajun-potato-salad/
Who Dat! Best Cajun Potato Salad with Shrimp
Author: Diane @Recipes for our Daily Bread
Recipe type: Potato Cuisine: Cajun
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 20 people
Ingredients
5 pounds new potatoes, washed and cut into equal bite-size pieces
2 lbs of shrimp
¼ cup crab boil seasoning
1 -1/2 cups mayo
½ lbs bacon, cooked hard and crumbled - see oven bacon recipe on the blog.
Two tablespoons creole mustard
One tablespoon Worcestershire
½ cup celery, chopped fine
Six boiled, sliced eggs
Two teaspoons Tony Chachere's Creole seasoning
½ teaspoon black pepper
½ teaspoon granulated garlic
¼ cup sweet relish
Instructions
- Wash and cut New Potatoes similar in size.
- Boil them until tender in Crab/Shrimp Boil seasoning in a large pot.
- Drain the water from the potatoes into another pot. Leave the potatoes in the pot.
- Bring the water to a boil and add the shrimp.
- Cook the shrimp until pink. DO NOT over cook.
- Do not wash the potatoes off. The mayo cuts the spice.
- Remove shrimp from the water. Peel and cut up if needed.
- Combine the potatoes, shrimp, chopped celery, sliced eggs, and crumbled bacon.
- In a separate bowl, combine the mayo, creole mustard, Worcestershire, Tony Chachere's Creole Seasoning, pepper, and garlic powder and mix well.
- Mix the dressing well with the potato, shrimp, celery, eggs, and bacon.
- Refrigerate
I'm surprised the Charere's is not salty enough ... Maybe I'm missing something.
It's my fervent hope that Melania knows how to make a good potato salad ...
Chachere's ... Damn Alex McC and his semi-non-functioning edit button ....
Yeah, it'd be a shame to have to kick her to the curb for having nothing to offer.
Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave
She probably knows this already, but it's up to her to save this presidency ...
Man, it ain't easy getting a smoker up to temperature...and keeping it there...when it's 37°F with 20 MPH winds outside.
Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave
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