Man our walmart carried those for one Summer.
They ain't lying, them suckers are GOOD.
Haven't seen them in two years though
Favorite sides with fried fish….
- Thread starter redblood
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They ain't lying, them suckers are GOOD.
Haven't seen them in two years though
JCDEERMAN
Well-Known Member
I put Mexican-corn in mine
Just found this on their website. Interesting.Man our walmart carried those for one Summer.
They ain't lying, them suckers are GOOD.
Haven't seen them in two years though
JCDEERMAN
Well-Known Member
I may try to pick some of these up. We are having a big fish tourney/fish fry at our cabin this weekend. We normally make them from scratch
Well kiss my foot.
Guess walmart wanted all the market.
Thanks I will definitely try them out.
I have a homemade recipe but I haven't found it yet. This is a really, really good recipe:
2 pound bag of House of Autry Hushpuppy with Onion Mix.
Add chopped bell pepper, one egg, chopped jalapenos, and enough buttermilk to get a good consistency after stirring. Add chopped onions if desired.
2 pound bag of House of Autry Hushpuppy with Onion Mix.
Add chopped bell pepper, one egg, chopped jalapenos, and enough buttermilk to get a good consistency after stirring. Add chopped onions if desired.
If they are the exact same as Word's Best, and they are supposed to be, you won't be disappointed.
Anyone ever done street corn ribs? I've seen recipes on the internet and they sound good.
Possibly a good alternative side for fish?
Possibly a good alternative side for fish?
This is Mr. Willard's recipe. He didn't share it with many people, but he passed on a few years ago so I guess it's ok to share it now. He didn't put jalapeños in his, but obviously you can add them.
kaizen leader
Well-Known Member
Thank you.
With tomatoes in season, my absolute favorite go-to is a tomato, cucumber, and onion salad. I do it slightly different, but it's my summertime staple
3 or 4 big red juicy tomatoes (Jet star is my favorite)
2 medium-large cucumbers peeled & seeded, sliced 1/8" thick
1 large red onion, sliced 1/8" thick
very thinly sliced basil "chiffonade"....roll up about 5 leaves, slice down the middle, then cross-cut very thinly
juice from 4 big lemons
1/2C extra virgin olive oil
Salt to taste
I like to start with onion in the bowl, salt it a little, then squeeze the lemon over it first. Add the basil chiffonade, then add the cucumbers. The salt pulls out the moisture and the flavors blend. Once the juicy tomatoes are in, it's all pretty well blended. Add the olive oil, make sure the flavor is just right, and serve.
3 or 4 big red juicy tomatoes (Jet star is my favorite)
2 medium-large cucumbers peeled & seeded, sliced 1/8" thick
1 large red onion, sliced 1/8" thick
very thinly sliced basil "chiffonade"....roll up about 5 leaves, slice down the middle, then cross-cut very thinly
juice from 4 big lemons
1/2C extra virgin olive oil
Salt to taste
I like to start with onion in the bowl, salt it a little, then squeeze the lemon over it first. Add the basil chiffonade, then add the cucumbers. The salt pulls out the moisture and the flavors blend. Once the juicy tomatoes are in, it's all pretty well blended. Add the olive oil, make sure the flavor is just right, and serve.
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Oh, enough of this chit....I need to go catch a fish... 
kaizen leader
Well-Known Member
I like have ng frozen ones so I can po a couple in with my fish. I'm the only one that will eat them. Beats making a batch. To bad no jalapeños. Thanks.
