I've deep fried two every Thanksgiving for the last 10 years; won't get to this year due to closing on home in TV the day before and all equipment still in KC; will get back to frying them next year!! Incredible taste when shot up with Tony Chachere's Creole Butter or Creole Butter/Jalapeno Marinade. "Laissez les bons temps rouler".
__________________
If you see something that’s not right, say something.
|