Comments on: Frogmore Stew with Homemade Cocktail Sauce

By: Jackie Garvin

Jackie Garvin — Tue, 30 Oct 2012 04:23:56 +0000

In reply to Sharon.

Sharon,

Welcome to Syrup and Biscuits. I hope you feel at home. 🙂

By: Sharon

Sharon — Thu, 25 Oct 2012 17:48:35 +0000

I just found your website. The Crawfish & Shrimp Etouffee search on Google brought me here. I LOVE your recipes and writing. I am bookmarking your site now and look forward to trying all your yummy recipes. 🙂

By: Jackie Garvin

Jackie Garvin — Sat, 30 Jun 2012 20:24:57 +0000

In reply to grace.

Grace,

It’s the best way to feed people! 🙂

By: grace

grace — Sat, 30 Jun 2012 20:08:52 +0000

i just love the idea of dumping everything onto the table. that’s my kind of eatin’. 🙂

By: Jackie Garvin

Jackie Garvin — Sat, 30 Jun 2012 13:58:36 +0000

In reply to Angie@Angie's Recipes. Thanks, Angie!

By: Angie@Angie's Recipes

Angie@Angie's Recipes — Sat, 30 Jun 2012 13:52:32 +0000

I believe a rustic dining can be fine too. This looks delectable!

By: Jackie Garvin

Jackie Garvin — Fri, 29 Jun 2012 20:40:39 +0000

In reply to Emily @SageRecipes. Thanks so much, Emily!

By: Emily @SageRecipes

Emily @SageRecipes — Fri, 29 Jun 2012 20:02:28 +0000

This sounds perfect for a summer party! Now I just need to find a pot big enough! Lovely recipe and photos!

By: Ann

Ann — Thu, 28 Jun 2012 14:40:52 +0000

In reply to Jackie Garvin.

OK, thanks, – so used to getting really “good” shrimp in Mobile and Gulf coast – they are so much better than here!!

By: Jackie Garvin

Jackie Garvin — Wed, 27 Jun 2012 12:30:57 +0000

In reply to Ann.

Ann,

This is the perfect entertainin’ food! The toughest part can be finding shrimp. I only buy wild harvested. Publix usually has it. 🙂

By: Ann

Ann — Wed, 27 Jun 2012 12:28:54 +0000

We’ve always called this “Low Country Boil” – my brother lived in Savannah and that’s the first time I had heard of it and had it – but it’s sooooo goooood!!!!! Might be a good plan to have some for the weekend of the fourth since I am off work for five days!!! Thanks Jackie – you really know the good stuff don’t you!!! LOL

By: Jackie Garvin

Jackie Garvin — Wed, 27 Jun 2012 11:55:55 +0000

In reply to Maureen @ Orgasmic Chef.

Maureen,

I know what you mean about constant grazing. It’s the fallout from being in the kitchen so much which is the fallout from being a foodie. Work hazard for us! 🙂

By: Maureen @ Orgasmic Chef

Maureen @ Orgasmic Chef — Wed, 27 Jun 2012 11:51:50 +0000

I’ve only been to an event like this once and you’re right, everyone ate until they couldn’t move. I don’t eat a lot at one sitting, my problem is the constant graze. 🙂 Working on it.

This looks fantastic.

By: Jackie Garvin

Jackie Garvin — Wed, 27 Jun 2012 11:32:51 +0000

In reply to Wendy. Thanks for the suggestions, Wendy.

By: Wendy

Wendy — Wed, 27 Jun 2012 06:22:32 +0000

Just had look at your picture, instead of the shooter glasses for individual dip containers use segments of cucumbers hollowed out and filled for the dip container.

By: Wendy

Wendy — Wed, 27 Jun 2012 06:19:20 +0000

Cheat even more, use flat breads such as Naan or Pita Breads. Sort of like the Trencher Platters that were used in Medieaval Time.
Or even those flat Mountain Breads.
Any of these would be even easier on the planet, plus the guests could eat them or you could feed the “plates” to the chooks or compost heap.