DynoDave
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Motown Mopar-Wizard
Posts: 11,169
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Post by DynoDave on Apr 4, 2009 19:53:37 GMT -5
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Post by 71greengo on Apr 4, 2009 20:23:50 GMT -5
Thanks Dave for Un-Hijacking this thread!...
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Deleted
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Post by Deleted on Apr 5, 2009 0:17:49 GMT -5
so is it - crawfish - or- crayfish- ? lol
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brock
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Post by brock on Apr 5, 2009 10:15:25 GMT -5
so is it - crawfish - or- crayfish- ? (Laughing Out Loud) An Acadian (from, say Newfoundland) would say crayfish & be absolutely correct But a Cajun? Was the Sears service kit idea a bust?
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Post by quapman on Apr 5, 2009 13:05:05 GMT -5
How about Crawdad?
So we have a Cajun and a Newfie all in the same thread, eh? (My old doctor's P.A. back in Rochester was a Newfie) How cosmopolitan!
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Deleted
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Post by Deleted on Apr 5, 2009 22:54:21 GMT -5
yeah ,,, here in my neck of the woods we call them 'crawdads' ,, the city slickers call them 'crawfish' . 'pinch the tail and suck the head'... aint that right? whats a 'bisque'? sometimes i call them 'fishbait' also. smallies love the softshells,, big cats love them anyway.
you might try a plumbing store on that o-ring.
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brock
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Post by brock on Apr 5, 2009 23:38:30 GMT -5
Pore ol sixpack Got hi-jacked all the way to Canada & back
On down Louisiana way where the crawdads play to this day
If Pete had a Mac he'd take no flak So long as he hauled that load
On down Louisiana way where the crawdads play to this day
Appetite in check take the risk n save dem crawdads for a bisque
On down Louisiana way where the crawdads play to this day
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brock
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Post by brock on Apr 5, 2009 23:51:26 GMT -5
I found this definition of Bisque on the web: popular thick stew, roux based, usually made with crawfish. The carcass carapace of the crawfish is stuffed with the meat of the tails ... It is the closest I came to a correct answer - but it is still wrong. The carcass carapace of the crawfish is actually stuffed with stuffing. Holly makes a crawfish stuffing for her bisque & serves crawfish cornbread on the side Bisque is French for bisquit. Good thing this is an off topic thread
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Post by quapman on Apr 6, 2009 14:48:44 GMT -5
We had some very nice seafood bisques back up in Rochester. Usually they were made with tiny lobsters called longostinos and other minced fish, shrimp and sometimes crawdaddio's. As far as my culinary knowlege goes, a bisque is almost always a tomato and cream based soup or stew.
How's that O-ring search going???
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Post by charger440sixpac on Apr 7, 2009 9:50:08 GMT -5
No luck so far...
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