The Grateful Shed

Hello Brad, how's it going? How's it going, Paw? Hey y'all, the game's all here. We've had many requests on what we cook here on Saturday night. So tonight I thought we'd go through our menu and maybe explain some of our recipes. So tonight I want to tell you what we're having. We're having bull shrimp, sauteed scallops, salmon dabs, some people call them salmon patties, cream corn. But tonight I want to focus on our rice. Many people have complimented me over the years on my rice. Get out of here Woodrow. So many people have complimented me on my rice. And tonight I wanted to share my recipe to what makes my rice so fluffy and moist. What I do is I add water to my rice. I've tried it several years without water and we just stirred it up and I didn't really So I started adding water to it. Everybody puts water in their rice. Stupid idiot, everybody puts water in their rice. Okay, so let's focus on the corn here. So the corn I put some Spanish corn in, my cream corn to give it some texture. Wait, wait, wait, wait, stop, stop right here. Okay, let's talk about Woodrow's flat cornbread. I thought you were going to. . . I'm going to pass you over to Woodrow. Let'start on your cornbread. Woodrow's cornbread you can put it on top of your head. And your tongue will beat you to death trying to get to it. So tonight I want to let Woodrow share how he makes Well, all I use is some cornmeal and some salt. Okay, Woodrow, that's enough, Woodrow. We ain't got all night. So let's talk about the bowl of shrimp. You're not named a flower after you that I planted last week. What is that? It's a blooming idiot. Well, tonight I want to thank our producer, Bruce Butler, and I want to say God bless you, and let's keep it between the main ages and the musters. Stay tuned for coming attractions.