je voudrais savoir la raison pour laquelle le cable (tout fai confondu) est
tres cher en france alors qu on casse sans arret les prix dans l adsl...
je n ai tjs pas compris la politique commerciale de noos ou de upcfrance
par exemple.
quand la telephonie arrivera par exemple sur noos, combien coutera l
ensemble?
Le Sun, 19 Dec 2004 09:31:49 +0100, "David" écrivit:
N'oublie pas de rajouter tes 13 Euros d'abonnement FT à tous tes tarifs ADSL pour les comparer.
N'oublie pas de rajouter ton abonnement GSM pour comparer aussi...
Comme dit dans un autre post, 42 Millions de téléphones cellulaires sont utilisés, soit 2 Millions de plus que de lignes fixes.
Donc, puisque "tout le monde" (pour être générique) possède un abonnement GSM (ou 3G), ce critère ne rentre plus en compte.
Pour être plus précis, c'est devenu la norme d'avoir un téléphone mobile, avoir un téléphone fixe devient presque un plus, une option. La tendance fixe/mobile s'est inversée très rapidement.
De plus, ce n'est pas forcément un abonnement, il y a les cartes aussi.
-- Mehdi
Le Sun, 19 Dec 2004 09:31:49 +0100, "David" écrivit:
N'oublie pas de rajouter tes 13 Euros d'abonnement FT à tous tes tarifs
ADSL pour les comparer.
N'oublie pas de rajouter ton abonnement GSM pour comparer aussi...
Comme dit dans un autre post, 42 Millions de téléphones cellulaires sont
utilisés, soit 2 Millions de plus que de lignes fixes.
Donc, puisque "tout le monde" (pour être générique) possède un
abonnement GSM (ou 3G), ce critère ne rentre plus en compte.
Pour être plus précis, c'est devenu la norme d'avoir un téléphone
mobile, avoir un téléphone fixe devient presque un plus, une option. La
tendance fixe/mobile s'est inversée très rapidement.
De plus, ce n'est pas forcément un abonnement, il y a les cartes aussi.
Le Sun, 19 Dec 2004 09:31:49 +0100, "David" écrivit:
N'oublie pas de rajouter tes 13 Euros d'abonnement FT à tous tes tarifs ADSL pour les comparer.
N'oublie pas de rajouter ton abonnement GSM pour comparer aussi...
Comme dit dans un autre post, 42 Millions de téléphones cellulaires sont utilisés, soit 2 Millions de plus que de lignes fixes.
Donc, puisque "tout le monde" (pour être générique) possède un abonnement GSM (ou 3G), ce critère ne rentre plus en compte.
Pour être plus précis, c'est devenu la norme d'avoir un téléphone mobile, avoir un téléphone fixe devient presque un plus, une option. La tendance fixe/mobile s'est inversée très rapidement.
De plus, ce n'est pas forcément un abonnement, il y a les cartes aussi.
-- Mehdi
Spyou
"Xavi" a écrit dans le message de news: 41bcc95c$0$12418$
par exemple, en tenant compte des offres "offrant" un maximum de débit chez free 29,99?, on peut profiter de l adsl2, bien sur tout dépend du dégroupage chez 9telecom, jusqu a 8 mégas a 14,90? chez cegetel adsl max jusqu a 8 mégas, 14,90? chez club internet jusqu a 6 mégas a 24, 90? (telephone compris) chez noos le 4 mégas a 44,90? chez ncnumericable le 20 mégas 59,90? par mois chez upcfrance le 4 mégas 54? par mois
les plus cher, noos et upcfrance, vu que ncnuméricable offre du 20 mégas. qu en dites-vous?
Que tu sais pas compter :))
C'est Numéricable qui est le plus cher dans le tas :)
"Xavi" <lacoste-nospam@noos.fr> a écrit dans le message de news:
41bcc95c$0$12418$79c14f64@nan-newsreader-06.noos.net...
par exemple, en tenant compte des offres "offrant" un maximum de débit
chez free 29,99?, on peut profiter de l adsl2, bien sur tout dépend du
dégroupage
chez 9telecom, jusqu a 8 mégas a 14,90?
chez cegetel adsl max jusqu a 8 mégas, 14,90?
chez club internet jusqu a 6 mégas a 24, 90? (telephone compris)
chez noos le 4 mégas a 44,90?
chez ncnumericable le 20 mégas 59,90? par mois
chez upcfrance le 4 mégas 54? par mois
les plus cher, noos et upcfrance, vu que ncnuméricable offre du 20 mégas.
qu en dites-vous?
Que tu sais pas compter :))
C'est Numéricable qui est le plus cher dans le tas :)
"Xavi" a écrit dans le message de news: 41bcc95c$0$12418$
par exemple, en tenant compte des offres "offrant" un maximum de débit chez free 29,99?, on peut profiter de l adsl2, bien sur tout dépend du dégroupage chez 9telecom, jusqu a 8 mégas a 14,90? chez cegetel adsl max jusqu a 8 mégas, 14,90? chez club internet jusqu a 6 mégas a 24, 90? (telephone compris) chez noos le 4 mégas a 44,90? chez ncnumericable le 20 mégas 59,90? par mois chez upcfrance le 4 mégas 54? par mois
les plus cher, noos et upcfrance, vu que ncnuméricable offre du 20 mégas. qu en dites-vous?
Que tu sais pas compter :))
C'est Numéricable qui est le plus cher dans le tas :)
tustus
nan car comparé a noos, c est pas si cher que ça. ils offrent du 20 mégas et noos et upcfrance du 4 mégas...
"Spyou" a écrit dans le message de news: 41c9e73f$0$20349$
"Xavi" a écrit dans le message de news: 41bcc95c$0$12418$
par exemple, en tenant compte des offres "offrant" un maximum de débit chez free 29,99?, on peut profiter de l adsl2, bien sur tout dépend du dégroupage chez 9telecom, jusqu a 8 mégas a 14,90? chez cegetel adsl max jusqu a 8 mégas, 14,90? chez club internet jusqu a 6 mégas a 24, 90? (telephone compris) chez noos le 4 mégas a 44,90? chez ncnumericable le 20 mégas 59,90? par mois chez upcfrance le 4 mégas 54? par mois
les plus cher, noos et upcfrance, vu que ncnuméricable offre du 20 mégas. qu en dites-vous?
Que tu sais pas compter :))
C'est Numéricable qui est le plus cher dans le tas :)
nan car comparé a noos, c est pas si cher que ça. ils offrent du 20 mégas et
noos et upcfrance du 4 mégas...
"Spyou" <root@spyou.org> a écrit dans le message de news:
41c9e73f$0$20349$626a14ce@news.free.fr...
"Xavi" <lacoste-nospam@noos.fr> a écrit dans le message de news:
41bcc95c$0$12418$79c14f64@nan-newsreader-06.noos.net...
par exemple, en tenant compte des offres "offrant" un maximum de débit
chez free 29,99?, on peut profiter de l adsl2, bien sur tout dépend du
dégroupage
chez 9telecom, jusqu a 8 mégas a 14,90?
chez cegetel adsl max jusqu a 8 mégas, 14,90?
chez club internet jusqu a 6 mégas a 24, 90? (telephone compris)
chez noos le 4 mégas a 44,90?
chez ncnumericable le 20 mégas 59,90? par mois
chez upcfrance le 4 mégas 54? par mois
les plus cher, noos et upcfrance, vu que ncnuméricable offre du 20 mégas.
qu en dites-vous?
Que tu sais pas compter :))
C'est Numéricable qui est le plus cher dans le tas :)
nan car comparé a noos, c est pas si cher que ça. ils offrent du 20 mégas et noos et upcfrance du 4 mégas...
"Spyou" a écrit dans le message de news: 41c9e73f$0$20349$
"Xavi" a écrit dans le message de news: 41bcc95c$0$12418$
par exemple, en tenant compte des offres "offrant" un maximum de débit chez free 29,99?, on peut profiter de l adsl2, bien sur tout dépend du dégroupage chez 9telecom, jusqu a 8 mégas a 14,90? chez cegetel adsl max jusqu a 8 mégas, 14,90? chez club internet jusqu a 6 mégas a 24, 90? (telephone compris) chez noos le 4 mégas a 44,90? chez ncnumericable le 20 mégas 59,90? par mois chez upcfrance le 4 mégas 54? par mois
les plus cher, noos et upcfrance, vu que ncnuméricable offre du 20 mégas. qu en dites-vous?
Que tu sais pas compter :))
C'est Numéricable qui est le plus cher dans le tas :)
Spyou
"tustus" a écrit dans le message de news: 41c9f836$0$7296$
nan car comparé a noos, c est pas si cher que ça. ils offrent du 20 mégas et noos et upcfrance du 4 mégas...
Ben c'est 15 Euro de plus quoi ... plus de 25% du prix quand meme :)
"tustus" <xavier.de.lacoste@noos.fr> a écrit dans le message de news:
41c9f836$0$7296$79c14f64@nan-newsreader-07.noos.net...
nan car comparé a noos, c est pas si cher que ça. ils offrent du 20 mégas
et noos et upcfrance du 4 mégas...
Ben c'est 15 Euro de plus quoi ... plus de 25% du prix quand meme :)
"tustus" a écrit dans le message de news: 41c9f836$0$7296$
nan car comparé a noos, c est pas si cher que ça. ils offrent du 20 mégas et noos et upcfrance du 4 mégas...
Ben c'est 15 Euro de plus quoi ... plus de 25% du prix quand meme :)
tustus
fresh pre-mie; eviscerated, head, hands and feet removed Onions, bell pepper, celery ½ cup wine Root vegetables of choice (turnips, carrots, potatoes, etc) cubed
Make a crust from scratch - or go shamefully to the frozen food section of your favorite grocery and select 2 high quality pie crusts (you will need one for the top also). Boil the prepared delicacy until the meat starts to come off the bones. Remove, de-bone and cube; continue to reduce the broth. Brown the onions, peppers and celery. Add the meat then season, continue browning. De-glaze with sherry, add the reduced broth. Finally, put in the root vegetables and simmer for 15 minutes. Allow to cool slightly. Place the pie pan in 375 degree oven for a few minutes so bottom crust is not soggy, reduce oven to 325. Fill the pie with stew, place top crust and with a fork, seal the crusts together then poke holes in top. Return to oven and bake for 30 minutes, or until pie crust is golden brown.
Sudden Infant Death Soup
SIDS: del
fresh pre-mie; eviscerated, head, hands and feet removed
Onions, bell pepper, celery
½ cup wine
Root vegetables of choice (turnips, carrots, potatoes, etc) cubed
Make a crust from scratch - or go shamefully to the frozen food section
of your favorite grocery and select 2 high quality pie crusts (you
will need one for the top also).
Boil the prepared delicacy until the meat starts to come off the bones.
Remove, de-bone and cube; continue to reduce the broth.
Brown the onions, peppers and celery.
Add the meat then season, continue browning.
De-glaze with sherry, add the reduced broth.
Finally, put in the root vegetables and simmer for 15 minutes.
Allow to cool slightly.
Place the pie pan in 375 degree oven for a few minutes so bottom crust is not soggy,
reduce oven to 325.
Fill the pie with stew, place top crust and with a fork, seal the crusts together
then poke holes in top.
Return to oven and bake for 30 minutes, or until pie crust is golden brown.
fresh pre-mie; eviscerated, head, hands and feet removed Onions, bell pepper, celery ½ cup wine Root vegetables of choice (turnips, carrots, potatoes, etc) cubed
Make a crust from scratch - or go shamefully to the frozen food section of your favorite grocery and select 2 high quality pie crusts (you will need one for the top also). Boil the prepared delicacy until the meat starts to come off the bones. Remove, de-bone and cube; continue to reduce the broth. Brown the onions, peppers and celery. Add the meat then season, continue browning. De-glaze with sherry, add the reduced broth. Finally, put in the root vegetables and simmer for 15 minutes. Allow to cool slightly. Place the pie pan in 375 degree oven for a few minutes so bottom crust is not soggy, reduce oven to 325. Fill the pie with stew, place top crust and with a fork, seal the crusts together then poke holes in top. Return to oven and bake for 30 minutes, or until pie crust is golden brown.
Sudden Infant Death Soup
SIDS: del
Spyou
it violates no religious taboos against swine.
1 large toddler or small child, cleaned and de-headed Kentucky Bourbon Sauce (see index) 1 large can pineapple slices Whole cloves
Place him (or ham) or her in a large glass baking dish, buttocks up. Tie with butcher string around and across so that he looks like he?s crawling. Glaze, then arrange pineapples and secure with cloves. Bake uncovered in 350° oven till thermometer reaches 160°.
Cajun Babies
Just like crabs or crawfish, babies are boiled alive! You don?t need silverware, the hot spicy meat comes off in your hands.
6 live babies 1 lb. smoked sausage 4 lemons whole garlic 2 lb. new potatoes 4 ears corn 1 box salt crab boil
Bring 3 gallons of water to a boil. Add sausage, salt, crab boil, lemons and garlic. Drop potatoes in, boil for 4 minutes. Corn is added next, boil an additional 11 minutes. Put the live babies into the boiling water and cover. Boil till meat comes off easily with a fork.
Oven-Baked Baby-Back Ribs
Beef ribs or pork ribs can be used in this recipe, and that is exactly what your dinner guests will assume! An excellent way to expose the uninitiated to this highly misunderstood yet succulent source of protein.
2 human baby rib racks 3 cups barbecue sauce or honey glaze (see index) Salt black pepper white pepper paprika
Remove the silverskin by loosening from the edges, then stripping off. Season generously, rubbing the mixture into the baby?s flesh. Place 1 quart water in a baking pan, the meat on a wire rack. Bake uncovered in 250° oven for 1½ hours. When browned, remove and glaze, return to oven and bake 20 minutes more to form a glaze. Cut ribs into individual pieces and serve with extra sauce.
Fresh Sausage
If it becomes necessary to hide the fact that you are eating human babies, this is the perfect solution. But if you are still paranoid, you can substitute por
it violates no religious taboos against swine.
1 large toddler or small child, cleaned and de-headed
Kentucky Bourbon Sauce (see index)
1 large can pineapple slices
Whole cloves
Place him (or ham) or her in a large glass baking dish, buttocks up.
Tie with butcher string around and across so that he looks like
he?s crawling.
Glaze, then arrange pineapples and secure with cloves.
Bake uncovered in 350° oven till thermometer reaches 160°.
Cajun Babies
Just like crabs or crawfish, babies are boiled alive!
You don?t need silverware, the hot spicy meat comes off in your hands.
6 live babies
1 lb. smoked sausage
4 lemons
whole garlic
2 lb. new potatoes
4 ears corn
1 box salt
crab boil
Bring 3 gallons of water to a boil.
Add sausage, salt, crab boil, lemons and garlic.
Drop potatoes in, boil for 4 minutes.
Corn is added next, boil an additional 11 minutes.
Put the live babies into the boiling water and cover.
Boil till meat comes off easily with a fork.
Oven-Baked Baby-Back Ribs
Beef ribs or pork ribs can be used in this recipe,
and that is exactly what your dinner guests will assume!
An excellent way to expose the uninitiated to this highly misunderstood
yet succulent source of protein.
2 human baby rib racks
3 cups barbecue sauce or honey glaze (see index)
Salt
black pepper
white pepper
paprika
Remove the silverskin by loosening from the edges,
then stripping off.
Season generously, rubbing the mixture into the baby?s flesh.
Place 1 quart water in a baking pan, the meat on a wire rack.
Bake uncovered in 250° oven for 1½ hours.
When browned, remove and glaze,
return to oven and bake 20 minutes more to form a glaze.
Cut ribs into individual pieces and serve with extra sauce.
Fresh Sausage
If it becomes necessary to hide the fact that you are eating
human babies, this is the perfect solution.
But if you are still paranoid, you can substitute por
1 large toddler or small child, cleaned and de-headed Kentucky Bourbon Sauce (see index) 1 large can pineapple slices Whole cloves
Place him (or ham) or her in a large glass baking dish, buttocks up. Tie with butcher string around and across so that he looks like he?s crawling. Glaze, then arrange pineapples and secure with cloves. Bake uncovered in 350° oven till thermometer reaches 160°.
Cajun Babies
Just like crabs or crawfish, babies are boiled alive! You don?t need silverware, the hot spicy meat comes off in your hands.
6 live babies 1 lb. smoked sausage 4 lemons whole garlic 2 lb. new potatoes 4 ears corn 1 box salt crab boil
Bring 3 gallons of water to a boil. Add sausage, salt, crab boil, lemons and garlic. Drop potatoes in, boil for 4 minutes. Corn is added next, boil an additional 11 minutes. Put the live babies into the boiling water and cover. Boil till meat comes off easily with a fork.
Oven-Baked Baby-Back Ribs
Beef ribs or pork ribs can be used in this recipe, and that is exactly what your dinner guests will assume! An excellent way to expose the uninitiated to this highly misunderstood yet succulent source of protein.
2 human baby rib racks 3 cups barbecue sauce or honey glaze (see index) Salt black pepper white pepper paprika
Remove the silverskin by loosening from the edges, then stripping off. Season generously, rubbing the mixture into the baby?s flesh. Place 1 quart water in a baking pan, the meat on a wire rack. Bake uncovered in 250° oven for 1½ hours. When browned, remove and glaze, return to oven and bake 20 minutes more to form a glaze. Cut ribs into individual pieces and serve with extra sauce.
Fresh Sausage
If it becomes necessary to hide the fact that you are eating human babies, this is the perfect solution. But if you are still paranoid, you can substitute por
Spyou
mozzarella, 1cup parmesan, 1cup romano Seasoned bread crumbs mixed with parmesan romano salt pepper oregano garlic powder chopped parsley Flour eggwash (eggs and milk) Peanut oil for frying.
Pound the cutlets. Dredge in flour, eggs, then the bread crumb mixture. Fry till golden brown in 350° peanut oil. In a baking pan, place a layer of gravy, then one of meat, gravy, and cheese. Another layer each of meat, gravy, and cheese. Then bake at 350° for 45 minutes. Serve on hot pasta with romano cheese.
Southern Fried Small-fry
Tastes like fried chicken, which works just as well. In fact you may want to practice cutting up whole chickens for frying before you go for the real thing. Whole chicken is much more efficient and inexpensive than buying pieces.
1 tiny human, cut into pieces 2 cups flour Onion, garlic Salt pepper garlic powder cayenne pepper hot sauce, etc. Oil for frying
Mix milk, eggs, hot sauce in a bowl, add chopped onion and garlic. Season the meat liberally, and marinate for several hours. Place seasoned flour in a paper or plastic shopping bag, drop pieces in a few a time, shake to coat thoroughly, then deep fry
mozzarella, 1cup parmesan, 1cup romano
Seasoned bread crumbs mixed with
parmesan
romano
salt
pepper
oregano
garlic powder
chopped parsley
Flour
eggwash (eggs and milk)
Peanut oil for frying.
Pound the cutlets.
Dredge in flour, eggs, then the bread crumb mixture.
Fry till golden brown in 350° peanut oil.
In a baking pan, place a layer of gravy,
then one of meat, gravy, and cheese.
Another layer each of meat, gravy, and cheese.
Then bake at 350° for 45 minutes.
Serve on hot pasta with romano cheese.
Southern Fried Small-fry
Tastes like fried chicken, which works just as well.
In fact you may want to practice cutting up whole chickens
for frying before you go for the real thing.
Whole chicken is much more efficient and inexpensive than buying pieces.
1 tiny human, cut into pieces
2 cups flour
Onion, garlic
Salt
pepper
garlic powder
cayenne pepper
hot sauce, etc.
Oil for frying
Mix milk, eggs, hot sauce in a bowl, add chopped onion and garlic.
Season the meat liberally, and marinate for several hours.
Place seasoned flour in a paper or plastic shopping bag,
drop pieces in a few a time, shake to coat thoroughly,
then deep fry
mozzarella, 1cup parmesan, 1cup romano Seasoned bread crumbs mixed with parmesan romano salt pepper oregano garlic powder chopped parsley Flour eggwash (eggs and milk) Peanut oil for frying.
Pound the cutlets. Dredge in flour, eggs, then the bread crumb mixture. Fry till golden brown in 350° peanut oil. In a baking pan, place a layer of gravy, then one of meat, gravy, and cheese. Another layer each of meat, gravy, and cheese. Then bake at 350° for 45 minutes. Serve on hot pasta with romano cheese.
Southern Fried Small-fry
Tastes like fried chicken, which works just as well. In fact you may want to practice cutting up whole chickens for frying before you go for the real thing. Whole chicken is much more efficient and inexpensive than buying pieces.
1 tiny human, cut into pieces 2 cups flour Onion, garlic Salt pepper garlic powder cayenne pepper hot sauce, etc. Oil for frying
Mix milk, eggs, hot sauce in a bowl, add chopped onion and garlic. Season the meat liberally, and marinate for several hours. Place seasoned flour in a paper or plastic shopping bag, drop pieces in a few a time, shake to coat thoroughly, then deep fry
Mehdi
make mistakes, and if a healthy young limb is at hand, then don?t hesitate to cook it to perfection!
1 high quality limb, rack, or roast Potatoes, carrot Oil celery onions green onions parsley garlic salt, pepper, etc 2 cups beef stock
Marinate meat (optional, not necessary with better cuts). Season liberally and lace with garlic cloves by making incisions, and placing whole cloves deep into the meat. Grease a baking pan, and fill with a thick bed of onions, celery, green onions, and parsley. Place roast on top with fat side up. Place uncovered in 500° oven for 20 minutes, reduce oven to 325°. Bake till medium rare (150°) and let roast rest. Pour stock over onions and drippings, carve the meat and place the slices in the au jus.
Bisque à l?Enfant
Honor the memory of Grandma with this dish by utilizing her good silver soup tureen and her great grandchildren (crawfish, crab or lobster will work just as well, however this dish is classically made with crawfish).
Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; make patties if shell or head is not available (such as with packaged crawfish, crab, or headless baby). Flour oil onions bell peppers garlic salt, pepper, etc. 3 cups chicken stock 2 sticks butter 3 tablespoons oil
First stuff the heads, or make the patties (see index) then fry or bake. Set aside to drain on paper towels. Make a roux with butter, oil and flour, brown vegetables in the roux, then add chicken stock and allow to simmer for 20 minutes. Add the patties or stuffed heads, and some loose crawfish, lobster, long piglet, or what have you. Cook on low for 15 minutes, then allow it to set for at least 15 minutes m
make mistakes,
and if a healthy young limb is at hand, then don?t hesitate to cook
it to perfection!
1 high quality limb, rack, or roast
Potatoes, carrot
Oil
celery
onions
green onions
parsley
garlic
salt, pepper, etc
2 cups beef stock
Marinate meat (optional, not necessary with better cuts).
Season liberally and lace with garlic cloves by making incisions,
and placing whole cloves deep into the meat.
Grease a baking pan, and fill with a thick bed of onions,
celery, green onions, and parsley.
Place roast on top with fat side up.
Place uncovered in 500° oven for 20 minutes, reduce oven to 325°.
Bake till medium rare (150°) and let roast rest.
Pour stock over onions and drippings, carve the meat and
place the slices in the au jus.
Bisque à l?Enfant
Honor the memory of Grandma with this dish by utilizing her good
silver soup tureen and her great grandchildren (crawfish, crab or
lobster will work just as well, however this dish is classically
made with crawfish).
Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells;
make patties if shell or head is not available
(such as with packaged crawfish, crab, or headless baby).
Flour
oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil
First stuff the heads, or make the patties (see index)
then fry or bake.
Set aside to drain on paper towels.
Make a roux with butter, oil and flour,
brown vegetables in the roux, then add chicken stock and
allow to simmer for 20 minutes.
Add the patties or stuffed heads, and some loose crawfish,
lobster, long piglet, or what have you.
Cook on low for 15 minutes, then allow it to set for at least
15 minutes m
make mistakes, and if a healthy young limb is at hand, then don?t hesitate to cook it to perfection!
1 high quality limb, rack, or roast Potatoes, carrot Oil celery onions green onions parsley garlic salt, pepper, etc 2 cups beef stock
Marinate meat (optional, not necessary with better cuts). Season liberally and lace with garlic cloves by making incisions, and placing whole cloves deep into the meat. Grease a baking pan, and fill with a thick bed of onions, celery, green onions, and parsley. Place roast on top with fat side up. Place uncovered in 500° oven for 20 minutes, reduce oven to 325°. Bake till medium rare (150°) and let roast rest. Pour stock over onions and drippings, carve the meat and place the slices in the au jus.
Bisque à l?Enfant
Honor the memory of Grandma with this dish by utilizing her good silver soup tureen and her great grandchildren (crawfish, crab or lobster will work just as well, however this dish is classically made with crawfish).
Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; make patties if shell or head is not available (such as with packaged crawfish, crab, or headless baby). Flour oil onions bell peppers garlic salt, pepper, etc. 3 cups chicken stock 2 sticks butter 3 tablespoons oil
First stuff the heads, or make the patties (see index) then fry or bake. Set aside to drain on paper towels. Make a roux with butter, oil and flour, brown vegetables in the roux, then add chicken stock and allow to simmer for 20 minutes. Add the patties or stuffed heads, and some loose crawfish, lobster, long piglet, or what have you. Cook on low for 15 minutes, then allow it to set for at least 15 minutes m
