The Culinary Arts Thread

#19,451
#19,451
Behr said:
Friend of mine is GM of a McDonalds on 41 at Jamaica Bay entrance to Walmart with a McDonalds inside the Walmart. Lol, no chit. Its a small one that seats 12 people inside but does a kickass late drive thru business.

Anyway, its a franchise, company that owns it has 22 of them. He makes 114 base with absurd quarterly bonuses ranging from 6-10 grand. Works 42-45 hours.
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Holy mother of pearl, who knew?
 
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#19,467
#19,467
NorCalVol67 said:
Anyone have a good Etouffee recipe?

One without BODs, trousers and chodes.
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Its all in the roux. Don't over or undercook it. When its the color of peanut butter....boon done! Add worcestershire some onions, celery, green peppers, garlic, bay leaves, crawfish or shrimp, cayenne, parsley, smoked paprika and I think that's it and cook it about 30 minutes.
 
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#19,469
#19,469
Behr said:
Its all in the roux. Don't over or undercook it. When its the color of peanut butter....boon done! Add worcestershire some onions, celery, green peppers, garlic, bay leaves, crawfish or shrimp, cayenne, parsley, smoked paprika and I think that's it and cook it about 30 minutes.
Click to expand...

Thanks. One dish I love that I have never made for some reason.

You getting crazy wind yesterday and today?
 
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