webstew

Wondering if anyone has used Mag-Ware. Supposedly made in USA from former Wagner employees. Wondering if it is close to the old Magnalite.

LINK

Have been listening to Vinepair’s Cocktail College podcast for a while. They profile a cocktail for each episode.

Vinepair’s Cocktail College podcast

Zing Zang

Emergencias Cruda for Micheladas

Thank y’all for the tip about the pinned comment on his youtube. Actually have to scroll down the comments a little ways to find his written recipe. Here it is:


Cajun Ninja Crawfish Etouffé

2 yellow onions
1? bunch green onion tops
1 red bell pepper
1 green bell pepper
2 stalks celery
4 cloves garlic
2 sticks butter
1 Tablespoon Cajun or Creole seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/3 cup all purpose flout
2 pounds Louisiana crawfish tails with fat
2 cups hot water

Start by heating a pot or large pan to a medium/low heat.

Chop (dice) the onions, celery, red bell pepper, green bell pepper and green onions.

Drop two sticks of butter into the hot pan and melt completely.

Add chopped vegetables to the pot or pan and raise the heat to medium.

Add the Cajun seasoning, the cayenne pepper and the salt.

Sauté for about 20 minutes

Meanwhile, chop the 4 cloves of garlic.

After 20 minutes of sautéing, add the chopped garlic and sauté for another 10 minutes.

After 10 more minutes of sautéing, push the vegetables to one side of the pot, add the 1/3 cup of flour and blend into the butter.

Once the flour is blended well, stir everything all together.

Sauté for another 30 minutes. Be very cautious to not burn your roux during this time. If the fire seems a little high, lower it.

Around this time you want to begin cooking some rice.

With about 3 minutes left of sautéing, heat the 2 cups of water in the microwave.

Add a little bit of the hot water to the pot, and stir until it is a creamy mixture.

Add the crawfish tail meat, the fat and the rest of the hot water to the pot. Blend evenly.

Raise the heat to where you can see a slight boil.

Cover and lower fire to a simmering heat. Cook for another 15 to 20 minutes, stirring occasionally.

If you would like a thinner sauce, just add a little more hot water. However taste to see if you need more seasoning.

Enjoy dat!!

Made this today for the first time. It turned out fantastic! My family inhaled it. Definitely a keeper. Thanks for all the help!

What recipe do you use?

This is supposedly the Ranch 616 recipe:


INGREDIENTS
Serving: 1

2 ounces reposado tequila
1 ounce orange liqueur, preferably Patron Citrónge
1 ounce fresh lime juice
one bottle Topo Chico sparkling mineral water
Garnish: lime wedge

DIRECTIONS
Add tequila, orange liqueur and lime juice to a Collins glass.
Add ice and stir until cold.
Top with Topo Chico to desired taste and continue to add while drinking.

Live decoys

His voice is weird but I’ve made his muhammara and it turned out well.

Will be in Atlanta in a couple of months. Was looking on Yelp and came across Umi, Sushi Hayakawa and District M as places that offer traditional Tokyo style sushi. Anyone tried these places?

Also looking for recommendations for Korean barbecue. Looks like a lot of them are on Buford Hwy and in Duluth.

Any recommendations appreciated.

1.5 oz fresh squeezed lime juice
or
0.75 oz fresh squeezed lime juice and 0.75 oz fresh squeezed orange juice
1.5 oz blanco or reposado tequila
1.5 oz Tres Agaves agave syrup
0.5 oz Cointreau

Saw one in the wisteria on Sunday at Lake Bistineau (NWLA).