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About Shoxthemonkey

  • Birthday 09/22/1952

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  1. Looks like it left you a pretty nice Goddard Caddis dry fly. Look on the bright side.
  2. That's the mung I warned you about last year.
  3. We're doing breakfast for the shop guys with the leftovers from yesterday. Pretty fancy kitchen, I know.
  4. We used to use old style cream cans or milk cans but we use my crawfish pot now. Same same. https://www.southdakotamagazine.com/cream-can-cooking
  5. Cream can boil for lunch at work today. There are 4 kinds of sausage so I'll need to go back for more.
  6. I like it. Didn't think I would.
  7. Thanks. I didn't know that. I finally got a batch really dark without burning it and was surprised at the soupiness of the finished gumbo. I thought that I might have done something wrong. The leftovers were nice and gravy like the next day, though. ETA, I used schmaltz that I skimmed from the homemade chicken stock after it cooled. I wondered if that helped get it darker. Usually I get a little antsy and stop cooking the roux early.
  8. It's about fucking time. I can't imagine there has been anybody worse at PBP for as long as this chode. Now if Hudler follows him out to pasture I can possibly overlook the Royals giving Ryan O'Hearn a contract for next year.
  9. Let me back up a bit. Toney may be a loose cannon.
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