Thanks Everyone!
Now I know where the Tabasco Donkeys (the musical
group) got their name.
Being from Louisiana I'm partial to anything with the
word Tabasco in it. I've got two crews headed to the
ranch this summer. I'm sure they'll keep their eyes
peeled for the donkeys. Hopefully they'll even decide
its a good idea fire 'em up for a nice shower.
When we went to the ranch in '02 a couple backcountry
showers were closed because overcast skies didn't let
the solar powered water pumps operate and tank levels
were too low to allow showers. Didn't get a full
shower until base camp.
Scott Calkins
Baton Rouge, LA
***********************************************************
Being afrom Red Stick Louisiana, I'm sure you will appreciate this.
When my daughter and I went to Philmont in 2002, I dehydrated some crawfish, onion, bell pepper and celery and carried them with me. On the last night we had crawfish etouffe.
On the trail that day we passed a crew from Red Stick (Baton Rouge to most everyone lese) and our crew leader baited them on wtih the question "what are ya'll having for supper tonight?"
Of course they answered and then he proudly answered their similar question with "crawfish etouffe". Boy did that cause an uproar.
And it was good.
If you are in mind to try this, simply take a pound of frozen crawfish tails and boil them at a simmer. While boiling, take a strainer and dip the crawfish out through the roling boil to avoid the fat and oil which will give them an off taste when dehydrated.
Then put them on the tray of a dehydrator and follow the instructions.
They rehydrate to about 1/2 the original size in about 30 minutes of simmering water and are a little bit more chewy than fresh, but the taste is the same and taste is what it's all about. Mmmmmm good! And good for you! Except people with high cholesterol.
Now that's something to put your Tobasco on.
Enjoy,
John LeBlanc
Just across da river in Texas, Bridge City in fact
---------------------------------
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Received on Thu Jun 14 22:20:50 2007
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