Quote:
Originally Posted by Andrew Sacco
That's great stuff Craig. Google "Masala Shrimp" and go to your happy place. I sometimes use chickpeas and shrimp sauteed then mixed with that sauce, hit it with some lemon juice, chopped cilantro or parsley, crusty bread and washed down with an icy cold lager or ten. I skip the rice to leave room for the beer.
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That sounds good as well . But the main reason I’m trying different stuff is to use up the pheasant breasts before next seasons tower shoots begin .
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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
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