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-lying on the floor, laughing helplessly-
Can I have my beer served to me by a nice German piece of beefcake?
Theres sooooooooo many bad jokes I could go for!
I found a recipe for crawfish chowder that I'd like to try, perhaps next week while we have visiting guests. I am not sure if I can find crawfish, however, so I looked through the reviews to see if anyone had substituted langoustine tails (which I have seen at Trader Joe's). I saw one review that just made me go .
The original recipe calls for butter, cream cheese and half-and half.
Quote:
I was very pleased with this recipe; however, I made a few substitutions (Smart Balance for the butter, 98% fat free cream of mushroom, fat free cream cheese, fat free half & half), omissions (green onions), and additions (imitation crab meat, broccoli, and garlic powder). I would definitely make this again, except I would add more half & half to increase creaminess.
Imitation butter, imitation crab, fat-free everything. I can understand using fat-free condensed soup or neufchatel instead of cream cheese, but where's the flavor? Why even make this??
I'm in South Louisiana so we use alot of crawfish here. You can substitute shrimp or other seafood without any problems. Looking at that recipe and her comments, I would think that it wasn't creamy enough because she used so much fat free stuff expecially the butter.
I found a recipe for crawfish chowder that I'd like to try, perhaps next week while we have visiting guests. I am not sure if I can find crawfish, however, so I looked through the reviews to see if anyone had substituted langoustine tails (which I have seen at Trader Joe's). I saw one review that just made me go .
The original recipe calls for butter, cream cheese and half-and half.
Imitation butter, imitation crab, fat-free everything. I can understand using fat-free condensed soup or neufchatel instead of cream cheese, but where's the flavor? Why even make this??
I just dont get people that do that, indeed, why bother?
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