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Sheeesh....... I just ordered an EC in line but I'm good for at least a second reel this year. Might have out check out the combo..... I like your culinary contributions and on that basis I can trust everything else.As far as "your kitchen"...... you may have met your match. Or I may have met mine.......... Throwdown in the making???/mike
Gentlemen, I stand corrected!! You two ready?? Let the fun begin!!
this is going to be good maybe as good as last years gravil pit thread
I didn't want you to get caught in the cross-flames, just in case. We eagerly await input from Mr. Esox.
this sounds like something to watched ,
Better slow down there now Reb, don't wanna see you pull a hammy, or something.
Glad I bough a fresh supply of (Image removed from quote.)I'll take on the supposed winner RG
Thanks for saving my bacon!!!
I think Esox is still in shock after those nasty Bears beat his Packers.... we may have to drag him out to the kitchen...
esox_xtm question:Just to be clear on the "bottled spices" restriction, we're talking like Frank's or Italian dressing, yes? What about beer, wine or other alcoholic "flavorings"? Don't really care too much, just don't want to get DQ'd before I get out of the gate.I suggest we allow "bottled spices" to mean a "straight" spice, such as Paprika, smoked pepper flakes, black pepper, etc. No blends such as "Bouncing Bob's Butt Rub", "Sammy's Super Dooper Seasoning",etc. Liquid condiments such as Tabasco, Worcestireshire, OK. Only "substitutes" for Fresh items allowed would be things like plain tomato sauce, paste, canned peppers, etc. We want to be user friendly, yet have some set ground rules. Alcoholic flavorings OK by me.Judges will follow recipe explicitly, NO substituting!!! Now, to find some judges.... Sound good, Esox???
I'll dip a toe in the judging pool, as long as we're not talking Foie Gras, Truffles, Duck Confit, etc, if that's acceptable to both.