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Thread: More Crab

  1. 04-10-2019, 07:15 PM #1
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    Default More Crab

    Anson Mills grit cakes, creole sauce, red pepper relish, charred corn, deep fried soft shell crab, and sangria
    tomato.
    DC4D68DE-EDB8-463B-A7A4-A4F051D665A6.jpg
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  2. 04-10-2019, 07:18 PM #2
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    Nice
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  3. 04-10-2019, 07:20 PM #3
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    Looks good. I would also just eat the crab and be happy too.
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  4. 04-10-2019, 07:43 PM #4
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    Looks awesome but you have enough room on the other side of the plate for another crab!
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  5. 04-10-2019, 07:49 PM #5
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    Quote Originally Posted by kquinn View Post
    Looks awesome but you have enough room on the other side of the plate for another crab!
    I like to consider myself disciplined in my control of portion sizes
    Last edited by MacDog; 04-10-2019 at 07:51 PM.
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  6. 04-11-2019, 04:55 AM #6
    rrconductor
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    I brought 2 back from MI Sunday and fixed them Monday. They sure were good sautéed on a sesame seed bun with homemade tartar, a slice of onion, and lettuce.
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  7. 04-11-2019, 05:26 AM #7
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    Portion control? The term that comes to mind for me is "cheat day".
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  8. 04-11-2019, 05:44 AM #8
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    You have the crab down!
    Yup, he's crazy...


    like a fox. The dude may be coming in a little too hard and crazy but 90% of everything he says is correct.

    Sort of like Toof. But way smarter.
    ~Scatter Shot
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  9. 04-11-2019, 08:19 AM #9
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    That better not be ketchup.
    DILLIGAF
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  10. 04-11-2019, 08:33 AM #10
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    Quote Originally Posted by Hogg View Post
    That better not be ketchup.
    It does look like a reduction of tomato, vinegar, sugar, and spices.
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  11. 04-11-2019, 08:58 AM #11
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    Damnit boy!
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  12. 04-11-2019, 09:59 AM #12
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    Quote Originally Posted by wskinner View Post
    It does look like a reduction of tomato, vinegar, sugar, and spices.
    Not even close. Crushed tomato is involved but that’s the only thing you got right
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  13. 04-11-2019, 11:32 AM #13
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    Ran across this little gem on the menu at a little BBQ joint in Landrum for lunch. I got the last one.

    Fried green mater to boot.

    6D9F57EA-F177-4F96-9C0D-9B1DDC193D8E.jpg
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  14. 04-11-2019, 05:46 PM #14
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    Quote Originally Posted by MacDog View Post
    Not even close. Crushed tomato is involved but that’s the only thing you got right
    I'm only kidding, I was just listing the ingredients for ketchup. I know you have more class than that.
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  15. 04-11-2019, 06:16 PM #15
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    Quote Originally Posted by Tha Dick View Post
    Ran across this little gem on the menu at a little BBQ joint in Landrum for lunch. I got the last one.

    Fried green mater to boot.

    6D9F57EA-F177-4F96-9C0D-9B1DDC193D8E.jpg
    That place ain't bad. I was through Landrum twice today and nobody told me they had softshell on the menu over there...
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  16. 04-11-2019, 06:22 PM #16
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    Missed opportunity to cock block Tha Dick on a softshell sammich.
    DILLIGAF
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  17. 04-11-2019, 06:23 PM #17
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    I hang my head in shame...
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  18. 04-11-2019, 06:41 PM #18
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    Nice
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  19. 04-12-2019, 10:00 AM #19
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    Looks good

    Don’t know if you can ever have a full mark on soft shells but I do think I’m there

    Maybe a couple more for masters Sunday
    A Nation of Sheep Breeds a Government of Wolves!
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  20. 04-12-2019, 03:16 PM #20
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    Quote Originally Posted by JABIII View Post
    That place ain't bad. I was through Landrum twice today and nobody told me they had softshell on the menu over there...
    I know right!! I wuz expecting to get some Q but damn sho couldn't pass dat up!!

    Quote Originally Posted by Hogg View Post
    Missed opportunity to cock block Tha Dick on a softshell sammich.
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