sorry im tired of this shit with missy lulu or lala talking shit to shep...just SHUT THE FUCK UP ALREADY. I THINK EVERYONE WOULD APPRECIATE IT.

I LOVE it !

Dumbfounded by the sheer stupidity, uneducated, childish, moronic behavior by the original poster. A turmagant, harpy, harridan, foolish mouthy female. Stop. Look. Listen. Hear what the mature providers offer to you in wisdom. Come out of the sewer.

Kaylee: though we have never met, I so admire your intelligence and wisdom I gather from your posts.

Alright, alright. I think you all have nailed it here. Enough with the piling on alfuckingready. Seriously. At what point does the piling on become as bad as or worse than the original point of the thread.

Seriously. At what point does the piling on become as bad as or worse than the original point of the thread. Originally Posted by Rambro Creed

Like, two threads ago.

Wow this is getting good now. I mean really? How did you get involved in this? Are you in sheps group too. And at least get her name right its Lola not Lala.Talking about taking someone out come on lil lady. Originally Posted by Tara Evans

Tara was the 1st one to post and saw right through the BS.
and was spot on. Good job Tara.

CG

Casey, not only did you manage to make yourself look like this:



But you managed to make this guy look a bit less of an asshole............

Attachment 249455


Well played my dear, well played indeed!

can we get da eagle fan to post recipes

can we get da eagle fan to post recipes Originally Posted by motor

Agree - that or football talk will get them to close the thread.

Tara my hat is off to you......Myself I have stayed out of the drama and not taken sides or injected criticism.......If one does not know both sides of the story then they need to stay out of others people business....

All we are saying is give peace a chance!!!!

John Lennon was way ahead of his time.

Did someone request a recipe?
Well it's a good thing I have one handy then!!!


Cajun Style Crawfish & Shrimp Etoufee

1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
5-7 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Directions

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Serve and enjoy!!

Did someone request a recipe?
Well it's a good thing I have one handy then!!!


Cajun Style Crawfish & Shrimp Etoufee

1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
5-7 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Directions

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Serve and enjoy!! Originally Posted by da_eagles_fan

Did someone request a recipe?
Well it's a good thing I have one handy then!!!


Cajun Style Crawfish & Shrimp Etoufee

1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
5-7 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Directions

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Serve and enjoy!! Originally Posted by da_eagles_fan

Serve it either with a Poully Fouissé 2004 Chilled to 45 degrees or
with a Veuve du Vernais 2011 bubbly Chilled to 40,

Or both!

Or a 30 pk of Bud Lite!!!!!!

LOL! Never give them a choice, Lucas.....it's always BOTH, right?

How's that commercial go....the one the adult does in the kindergarten class with a few kids? More is better.....yeah!

(Which is why we dig the sh*t out of those reviews on DOUBLES that have pics! Yes, MORE is better!....it's always better!)

Disclaimer: I know my ramblings have nothing to do with this thread.....I just love the beverage suggestions in tandem with Da Eagles recipe. God, I love Cajun cooking....dayum!

One last thing....I love you, Angela, wherever you are on this big, beautiful planet of ours. It's been five years to the month we enjoyed our final session before you disappeared from the hobby world altogether. I think of you often.....I still pray for your health and well being....and hope someway, somehow you've found what you were looking for.

Serve it either with a Poully Fouissé 2004 Chilled to 45 degrees or
with a Veuve du Vernais 2011 bubbly Chilled to 40,

Or both! Originally Posted by lukeskywalker7667

Just to improve the art around here...