Quote:
Originally Posted by dmforcier
Bacon is too strong for anything but a condiment or last-minute add (I can do without). Of course, a mild level of heat is required for Texas Chowdah. So mince some pod in with whatever you sweat/saute.
I make a mean oyster stew. The canned oystahs make be cooked, but I still saute them with butter and celery seed before adding the milk (and maybe cream). Just don't overcook! Rubber oysters only work in cheap po-boys.
Gots oyster crackers?
(Dammit. I want some. Do you ship to foreign parts?)
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I'm with you on the bacon.
And I forgot the darn oyster crackers.
