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|#71 - I like modern art Franz Kile, Sabro, 1956||11/19/2013 on Incredible art||-1|
|#79 - Is nobody going to mention the fact that he's giving it a full…||11/06/2013 on Delicious||0|
|#6137124 - Who called?||10/05/2013 on Safe For Work Random Board||0|
|#851 - Angstschweiss||08/12/2013 on Comment.||+1|
|#55 - ...Because Europe = UK. Got it. [+] (1 new reply)||08/04/2013 on Europe||-18|
|#118 - "Today, Cameron is the founder and chairman of the Famil…||08/03/2013 on (1) Title||0|
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|#2 - I did not expect the recipe to leave me with so many fans, b…||07/25/2013 on rhodonite's profile||0|
|#15 - that's nice. here's a recipe for some nice chicken tikka masal… [+] (18 new replies)||07/25/2013 on Government||+260|
#139 - anonymous poster (07/25/2013) [-]
I love how this has 45 favorites.
#67 - rasconza (07/25/2013) [-]
since we are exchanging recipes, here's one of my all time favorites
Louisiana River Otter Hot Root Soup
3 Double handfuls of small red potatoes, chopped into eighths
**3 capfuls of Zatarain’s concentrated shrimp and crab boil
1 stick of butter or oleo
1 red bell pepper, chopped small
1 green bell pepper, chopped small
3 stalks of celery, chopped small
3-5 green onions, chopped small
3 3-fingered pinches of minced garlic
3 small scoops of flour (my scoop is about 1/4 cup)
hot tap water
3 Dbl handfuls of zucchini, halved and chopped
2-3 cans of stewed tomatoes (I used Del Monte “cajun style”)
2-3 cups of the water the potatoes were boiled in
3 handfuls of each of the following:
ground black pepper
ground red pepper or cayenne
“Nature’s Season” by Morton or other salt blend
#68 - rasconza (07/25/2013) [-]
** Zatarain’s is a Louisiana food group. It gives this dish it’s distinct taste. If you have never used Zatarain’s, you don’t know what you’re missing. It’s a blend of essential oils of Bay, Clove, Black pepper, Thyme, and Majoram . You may use the actual spices to season the potatoes, but it won’t be quite the same.
** The method of flour cooked in butter or oil, in La, is known as a Reaux (Roo). All liquid based dishes in La are started this way. It’s traditional and very tasty.
In about 3 quarts of water and Zatatrain’s boil the potatoes until not quite done. Drain and **reserve the water. In a mid to heavy weight pot, brown butter. Add peppers, celery, onions, and garlic. Stir often, cook til translucent. Meanwhile, mix flour with HOT tap water. Blend smooth, you can use a tightly lidded jar and shake. This keeps the lumps out of the dish. Very important! While stirring constantly, blend flour into butter base. Keep stirring as it will thicken greatly. Brown flour, some of it will stick to the pot, scrape and stir in. Add the stewed tomatoes. Mix well. Add up to 3 cups of the potato water. Stir often. Add the zucchini, and potatoes. Add the spices all at once. Lower heat and simmer, for a while. Stir occasionally. The base will thin as the zucchini cook down. Serve Piping hot, option- serve over rice, very South Louisiana.
p.s. It’s even better the next day after the spices have soaked for a while.
#37 - anonymous poster (07/25/2013) [-]
LOOKS DEE LICK SHISKISHSSSS!!!
|#107 - DON'T YOU DARE DISS JACKSON POLLOCK||07/19/2013 on Abstract Art||0|
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