Cool, You were on the show then ? Wifie did a much better job with this FA stubby version than I did. But I would never say that in public lol
My understanding was the French brought the neutrea in as a source of meat. That was back when Nawlins was French
No, A cat named Ed McIlhenny get's all the credit for bringing in Da Nuch from South American. A hurricane came along and hit his island destroying the cages and the rest is history. You may know him for his second and most famous endeavor, Tabasco Sauce !
Every GI I know carried a small bottle of tabasco in his fatigues/BDUs. It even made MRE's and C-Rats taste better.
I was married to a Colombian my first wife. She introduced me to Goya Adobo No Pimiente. I use it for everything
I have heard that, I prefer Louisiana Hot Sauce I will dump a 1/2 gallon in the water I'm using for crawfish or crab's or shrimp. Give's it a very nice and enjoyable flavor.
I've also heard that the South Louisiana guys are the only ones that can go out on maneuvers and come back weighing more than they left ?
Hahahaha, Expensive this time of the year and to think 30 years ago this was considered a poor mans meal, sometimes these fads get expensive !
Yup. Like brisket was the crap part of a cow. Then Texans made it into BBQ now it is about the cost of steak.
Brisket was the cheaper part of the cow, skirt meat AKA Fajita Meat AKA Cow Diaphram (for pumping the lungs) was the crap meat. Now both are expensive.
