Why roastem when you can fryem?
Fish Roast!!!
by snowbird 63 Replies latest jw friends
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BurnTheShips
Why roastem when you can fryem?
Exactly. And I like to soak them in at least salty water for a while first. Drives out the muddy flavor. Maybe the water is different up in Alabama. But they taste muddy here.
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John Doe
Salt is good for drawing the blood out of chicken before you fryem too.
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snowbird
Nothing FRIED, I said!
Y'all gettin' me all FIRED up over this!
Sheesh!
Syl
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John Doe
If you're gonna do it, you godda duit right old woman!
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snowbird
Salt draws the blood from any freshly-killed thing.
Even humans.
Tee hee hee.
Syl
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John Doe
No self specten southerner "roasts" anything.
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Deputy Dog
Nothing FRIED, I said
!Thanks anyway. If it wasn't raining here. I think I would go fishin today.
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snowbird
old woman!
Why, you Ozarks whelp!
I'll "old woman" you!
Syl
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BurnTheShips
Panfish has to be fried, that is all there is to it. Now chicken is a different matter. I should make you guys some sour orange mojo marinated rotisseried chicken sometime. Maybe I'd bring some to the roast, if I could make it.
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