Sattidy dinnah

Sattidy dinnah

Joined: August 7th, 2003, 3:59 pm

March 2nd, 2008, 1:50 am #1

A Taste of Tokyo in Destrehan... first a bowl of clear soup (no pic). Next shrimp teryaki skewers which were very good - forgot to take pic until it was too late. Then some rolls:

Crab roll and tuna something roll



Smoked salmon crunchy roll



What's in the box?



Mrs. Fury's chicken, veggies and rice




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I like kids. They taste like chicken.
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Joined: July 15th, 2004, 1:45 am

March 2nd, 2008, 2:57 am #2

over this way, please?

Wow, those look great. I need sushi soon.

PaulaRat
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Joined: July 15th, 2004, 1:45 am

March 2nd, 2008, 3:03 am #3

A Taste of Tokyo in Destrehan... first a bowl of clear soup (no pic). Next shrimp teryaki skewers which were very good - forgot to take pic until it was too late. Then some rolls:

Crab roll and tuna something roll



Smoked salmon crunchy roll



What's in the box?



Mrs. Fury's chicken, veggies and rice




_____________________________________
I like kids. They taste like chicken.
casserole. Saw the recipe in the most recent Cooking Light last night. It's a keeper already.





PaulaRat
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Joined: August 7th, 2003, 3:59 pm

March 2nd, 2008, 3:12 am #4

Please, if you make that when we visit, may I just have a plate of anything else?

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I like kids. They taste like chicken.
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Joined: July 15th, 2004, 1:45 am

March 2nd, 2008, 3:14 am #5

Trust me, dawlin'. I think y'all will be happy. Heck, there's no meat and very few green things!

PaulaRat
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Joined: April 18th, 2005, 1:12 am

March 2nd, 2008, 3:20 am #6

Please, if you make that when we visit, may I just have a plate of anything else?

_____________________________________
I like kids. They taste like chicken.
Wow PR, that looks great! I may have to beg you to post that recipe.
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Joined: March 8th, 2004, 4:36 pm

March 2nd, 2008, 4:19 am #7

casserole. Saw the recipe in the most recent Cooking Light last night. It's a keeper already.





PaulaRat
Looks dee-lish.

schatze
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Joined: December 29th, 2003, 4:04 pm

March 2nd, 2008, 9:53 am #8

God, that all looks so good. I could dive into the sushi.

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Joined: December 29th, 2003, 4:04 pm

March 2nd, 2008, 9:58 am #9

The shrimp and grits look wonderful.
Tell me- how did it come out in a casserole? It has been made in Sonoma by a North Carolina chef who is the exec chef at The General's Daughter. and I am going there next week as his guest. I hope to order the shrimp and grits. I would like your opinion on the dish.
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Joined: July 15th, 2004, 1:45 am

March 2nd, 2008, 12:58 pm #10

When my long-time grit-cooking husband saw the recipe, he was very skeptical. There was not a 4 to 1 liquid:grits ratio, which he always follows.

The grits were cooked in 2% milk and chicken broth. Then parmesan was added, low fat cream cheese (remember it's a Cooking Light recipe), butter (although I used half butter/half evoo), parsley, chives, lemon juice, egg whites and the chopped shrimp (raw). Put in pan and throw in the oven.

PaulaRat
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