GravelPork made me hungry

Tony G

Tony G

Joined
Jun 14, 2006
Messages
9,362
So I'm cooking some bait :eek:

DSC_6695.jpg
 
Looks amazingly unappetizing to my unsophisticated palate but... Hey go for it!! That Nick should keep them in the pan.
 
mhawg said:
Looks amazingly unappetizing to my unsophisticated palate but... Hey go for it!! That Nick should keep them in the pan.
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I understand, I learned to eat them as a kid. I usually stuff them like they were a ravioli.

And like GravelPork.... when word gets out that I made a batch the house can fill in a big hurry:eek: :eek: :eek:
 
:rolleyes:Whereas to me, that looks "mighty good!":D:thumbup:

The dinner of champions ... :)

A little pasta, maybe some broccolini ... heaven.:thumbup:

EDIT: Wow. Stuffed. Never had 'em that way.
 
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Mmmm, I say olive oil, garlic, basil, Old bay, pepper, fry quick as to not make them tough/rubbery, just crispy. I had some of the best in Italy.


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:D
 
Looks good man, love me some calamari, had some last Thursday night, great stuff.
 
LOL,




wondering just yesterday how that old NICK was treating you.




Looks like well !
 
Unfortunately these were frozen so you can't make them crispy because they release too much water. :grumpy:

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randucci said:
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Mmmm, I say olive oil, garlic, basil, Old bay, pepper, fry quick as to not make them tough/rubbery, just crispy. I had some of the best in Italy.


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:D
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I am hoping that there is some nice, dry, French white table wine in there.

(And the Scotch goes better directly into the chef :)


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TurnerIII said:
I am hoping that there is some nice, dry, French white table wine in there.

(And the Scotch goes better directly into the chef :)


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Click to expand...

Wine is dry.... Spanish sparkling and Italian white....

Scotch is safe too!

 
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