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Unread 04-22-2009, 12:18 PM   #5
Wine & Swine
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Great point Musicman, I was going for a lighter style on the gumbo and was going away from the bisque as I feel that it is too typical (just as not doing crab cakes). I had thought about a spicy lobster gazpacho but the problem is the texture of the lobster as it really seems to work better cooked.
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