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blackwidows 08-08-2005 09:01 AM

Moving ahead to december cramcakes vs saints
 
Anyhow the crabcakes or shall I say the poorest dynasty known to man. Sorry winning each superbowl off the foot of your kicker is far from a dynasty to me anyhow. 3 point margin victory in the superbowl. I almost think they should set a rule that a team must win bye 7 in order to be crowned champion. This just leaves disgust in my mouth. Anyhow my point is this. Thanks Bill Tagliablue for scheduling this game in the dome because the Saints have only 1 won game in foxburrow ever and that was in 89. I'm not sure about the series because I have not read into who won more games than the other but i'm sure the pats have that too. Point is if history repeats itself the next time the Saints play in Foxburrow they will lose and it is much more favorable for us to play them in the dome. Anyone know the actual series I would gladly appreciate it.

TheGambler 08-08-2005 09:38 AM

What the hell are you babbling about???

They play IN Foxboro this year, not in the dome.

saintswhodi 08-08-2005 09:40 AM

Not sure I understand the point of this post, but to answer your question, the all time record is 3-7 in favor of NE all time for us.

WhoDat 08-08-2005 10:05 AM

Uh... It's Paul, not Bill.

And I loved your point about NE. You're right - winning 3 of the last 4 Super Bowls on the foot of your kicker? I mean, is a kicker really even on the team. Since defense wins championships, I think a team shouldn't be crowned champion until the defense scores a TD. They should have to win by seven thanks to their defense if you ask me. And they should have to be blindfolded too. :?

WHODATNJ 08-08-2005 10:17 AM

Well the game is scheduled in Foxboro. I dont believe we will lose based off of the location considering that we win more games on the road than we do at home. Our guys have a history of pulling off alot of huge upsets only to lose the next week to a crappy team. I am hoping that we can put our past behind us and be sucessful at home and on the road. Winning the Super Bowl with a kick makes for an exciting finish. This is a well balanced organization that does everything well. I dont think changing the way teams win is the right answer. The answer lies in beating them at what they are best at. CONSISTANCY SELFLESS ATTITUDES AND CONTINUITY

Euphoria 08-08-2005 10:29 AM

the mere fact they managed to get to the SB 3 out of the past 4 years is special in itself. Don't care what you win by as long as you win.

maximkat 08-08-2005 10:48 AM

Where you from whodatnj? I'm in salem county, nj.

WHODATNJ 08-08-2005 11:55 AM

Gloucester Co

Tobias-Reiper 08-08-2005 02:11 PM

Crabcakes are from Maryland... clam chowder is from New England...

TallySaint 08-08-2005 02:40 PM

New England Crab Cakes
with Tartar Sauce

Makes 4 servings


5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 egg
2-1/2 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1-1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Salt and freshly ground pepper
3 tablespoon peanut oil


In a large bowl, gently mix together all of the ingredients except the peanut oil; the mixture will be wet. Form about 1/4 of the crab mixture for each cake.
Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sautés until the crab cakes are golden brown and cooked through, about 4 to 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce, if desired.

Note: You can add 1 to 2 teaspoons of Old Bay seasoning, 1 teaspoon dry mustard, an extra dash of Worcestershire sauce, or 1-1/2 tablespoons finely chopped parsley to this recipe. You could also add fine fresh bread crumbs as a coating.


Tartar Sauce
Makes 1 1/2 cups

2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
Pinch cayenne pepper
1/3 cup finely chopped cornichons
1 tablespoon finely chopped shallots
1 teaspoon finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
1 cup mayonnaise


In a medium bowl, combine the ingredients, and refrigerate.

:P

blackwidows 08-08-2005 02:54 PM

TallySaints thanks for the recipe i'll have to try it sometime never tried crabcakes. Anyhow my point being is the Saints and New England have had horrible teams you would think that in how many years they have existed the Saints would be able to beat them more than just once. Of course it is all because of the Dome patrol and solid running game in 89 they won that game I beleive. Location does mean alot too why can't manning win in Foxburrow the pats where horrible in 97 so where the colts. Still Manning has not been able to win in Fox burrow. Is it the curse of the dome teams or cold weather. It is proven fact that dome teams have problems when the temperature reaches below freezing. Or is it a curse is it New England is so close to Salem that the witch craft vs voodoo spread somekind of chain reaction. Bye the way i have not lost my mind just using a little creativity or humor if yeah will. well good bye for now thanks again for the recipe and the series lead information also makes my research less challenging. Well lets hope we could get a shut out this year have not had one since 95 when the Saints beat the jets.

Saints 12-0 Jets nothing

blackwidows 08-08-2005 02:56 PM

also mr crabcakes are from maryland new england sells the most crabcakes out of any team in the NFL thats why they are the crabcakes in my book.

WhoDat 08-08-2005 03:16 PM

Quote:

Crabcakes are from Maryland... clam chowder is from New England...
I don't care what they say TR, you're right on this one. Maryland is famous for crab (served a variety of ways). New England Clam Chowdeeeer... the red and the white... that's a Boston thing. :)

Saint_LB 08-08-2005 03:30 PM

Quote:

Moving ahead to december cramcakes vs saints
Where's the recipe for cramcakes and who is more famous for serving them :?:

ssmitty 08-09-2005 06:15 AM

nawlins stuffed crab/crab cakes/crab dip/stuffed seafood/seafood cakes/seafood dip/stuffed oyster/oyster stuffing/oyster cakes/oyster dip recipe:
(grandpa's recipe passed down from his ma, from her ma,from her granddad, from his sister, from her aunt, from her ma, from her great, great, great, great, great, great uncle gisclair, the cajun caveman........who, was the first man to eat an oyster when no one was looking while crabing and shrimping..................the five pound snack held him over til dinner when he would later confess to his cavegirl iris, (after giving her a 1/2 pound white rock he chipped his front teeth on while eating the oyster) it needed seasoning, which encouraged him to pull a bush containing small green peppers by the tree bearing strange yellow fruit on his way back to the cave to experiment...........) while smushing these little green peppers with his bare hands uncle gisclair quickly learned not to rub his eyes while doing so, but the far more valuable lesson he learned,was not to touch his wife when they went to bed, but that is another story.............

1) the trinity---onions, green onions, celery--3lbs-4bunches-1lb
2) butter- 2 sticks
3) depending how rich you feel,
4) 3lbs lump or claw meat---(mixed use)
5) 8-10 dozen oysters--------(mixed use)
6) 3-4lbs 75-85 count shrimp peeled-------(mixed use)
7) plain bread crumbs
8) dried parsley flakes
9) garlic powder
10) salt and pepper

oyster dressing, stuffing, dip only

a) dice and combine trinity and butter in large pot
cook slowly for 1 1/2-2 hrs til soft
b) get all da shells and especially the pearls out of the oysters since they tend to tear up the blade on the blender. blend oysters til the mixture resembles rough mucus and snot.
c) add this to the pot and cook slowly for about 15-20 minutes.
d) turn off heat and taste. sometimes oysters are salty enough that you may not need to add salt. add 1 tablespoon of garlic powder, 1 handfull of parsley flakes, salt and pepper to taste and mix. next sprinkle bread crumbs in and continue to mix til you get the the texture you want. for stuffing, it should stay on the spoon , for dip, just falling off the spoon.
this is a killer in turkey, chicken or any fowl.............can be frozen for a yr or more if wrapped right...........

crab cakes/crab dip/stuffed crab

a)same as above but just crabmeat added.
less breadcrumbs for dip, more for stuffing and cakes.
get a real crabshell and fill, pat top with bread crumbs and bake at 350 til golden brown
b)cakes- spoon out ball, flatten to patty, pat both sides with breadcrumbs and fry in butter at low heat til browned......
you will learn that this can be a greasy mess, so have a bowl or pan with bread crumbs on hand when ready to make cakes......

seafood dip/stuffing/cakes

a)same as above but add 1lb crabmeat,3-4lbs shrimp-( 1/2 blended other 1/2 whole), and 2 dozen oysters blended.

tartar sauce:

a) 1 cup mayo
b) 1medium dill diced fine
c) sprinkling of garlic powder
d) squeeze of lemon

just mix and serve.....................................smitty


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