Caption this!

[Freddy]

.

[:-cowboy]

 

[Sandy]

It's just a croc they actually attack people.

 

[Simnut]

.....feet.....don't fail me now!!!!!!!!!!!

 

[OLD HOUSEBOATER]

Here, hold my beer.

 

[ronp]

Man, I've got to clean up this messy boat.

 

[David M]

Mistaking the fisherman for Obama......

 

[btoran]

so my old lady's shoes and hand bag came from your old lady. no reason to get snippy about it.

 

[mandm1200]

quote:

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Originally posted by KiDa

Mistaking the fisherman for Obama......

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The answer Obama gets when reaching out to the other side.

 

[KnottyBuoyz]

Human. The other red meat! ;-)

 

[TarHeeLBoater]

In Hind sight I realized pointing at that crock was a bad idea

 

[Prospective]

Here.. Pull my finger, uh.. never mind.

 

[dancerscap]

Two feet are often faster than four stroke.

 

[way577]

quote:

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Here.. Pull my finger, uh.. never mind.

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Now thats funny !!.

 

[Pigmeister]

After viewing an internet story the crok tries the whale jump
to a boat.

 

[L. Keith]

Chef Folse's Alligator Sauce Piquante

Prep Time: 2 and 1/2 Hours|
Yields: 6 Servings

Comment:
This recipe proves the point that in Cajun Country anything can go into a sauce piquant pot. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light to white color.

Ingredients:

3 pounds alligator, cut into 1-inch cubes
1 and 1/2 cups vegetable oil
1 and 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 (10-ounce) cans ROTEL tomatoes
3 quarts water or beef stock (see recipe)
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1/4 cup chopped parsley
1/2 cup sliced green onions

Method:

In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add alligator and saute 10 minutes or until well browned. Stir in onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until vegetables are wilted. Stir in tomatoes and water or stock. Blend well then season to taste with salt, pepper, granulated garlic and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, adding water to retain volume if necessary. Add parsley and green onions and adjust seasonings to taste. Serve over hot white rice.

 

[dancerscap]

Man, that sounds good!

quote:

---

Originally posted by L. Keith

Chef Folse's Alligator Sauce Piquante

Prep Time: 2 and 1/2 Hours|
Yields: 6 Servings

Comment:
This recipe proves the point that in Cajun Country anything can go into a sauce piquant pot. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light to white color.

Ingredients:

3 pounds alligator, cut into 1-inch cubes
1 and 1/2 cups vegetable oil
1 and 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 (10-ounce) cans ROTEL tomatoes
3 quarts water or beef stock (see recipe)
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1/4 cup chopped parsley
1/2 cup sliced green onions

Method:

In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add alligator and saute 10 minutes or until well browned. Stir in onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until vegetables are wilted. Stir in tomatoes and water or stock. Blend well then season to taste with salt, pepper, granulated garlic and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, adding water to retain volume if necessary. Add parsley and green onions and adjust seasonings to taste. Serve over hot white rice.

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[ronp]

It's not easy eating kosher when you're an alligator.