Quote:
Originally Posted by cirquelover
You are a brave man. I think that is one recipe I would take a pass on. at that point why not just make french toast, it would be easier and cheaper! I do like the creative spin you put on it though.
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The "why" is no carbs vs a gazillion. As for easier, yes, definitely. Cheaper, though? A third of a bag of pork rinds that cost 2 bucks, a couple eggs from a 2 dollar dozen, and stuff I had on hand. Pretty darn cheap.
But wrong. Very wrong.
I used the same goo to make yummy crab cakes tonight. Real crab, fake cake. Crab fakes! And a delicious curry remoulade.