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| Favorite team: | LSU  |
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| Number of Posts: | 360 |
| Registered on: | 6/21/2017 |
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I think certain situations warrant a refund like moldy or stale food, raw food, foreign objects in the food, etc. If I order a meal, I expect it to be safe to eat. But you're right about people demanding a refund simply because they didn't like the meal. Go write a bad Google review or bitch about it on Facebook or something but don't expect a refund simply because you didn't like it.
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I still buy cool whip every once in a while if a recipe calls for it. Only buy vienna sausage during hunting season and I may have scared off a few deer with that stench. I grew up in the 80's and I cant remember anyone ever making that green jello fruit mold wreath with the miracle whip. I'm sure if anyone ever brought that to a family function they would be disowned.
re: President's Day Sale (Milwaukee Tools M12)
Posted by Graton on 2/17/26 at 3:14 pm to Will Cover
Thanks for this link. Just ordered it yesterday and told my wife thank you for the early birthday gift. :lol:
re: Hogs for a Cause judging information
Posted by Graton on 2/12/26 at 2:05 pm to LSUblondie
I can't say if money plays into the judging, but I can say this. I went to a crawfish cookoff once where there were 25 teams competing. Each team was given the same amount of crawfish to cook and submit their sample to the judges. People in the crowd could walk around and sample each team's crawfish and drop a ticket in a jar to cast their vote for "people's choice" but the winner would be determined by the official judges. One team who runs a small crawfish shack was putting out some great, well seasoned, not dusted, juicy, perfect peeling crawfish. Way better than most others competing. That team actually ran out of their crowd samples first and had to purchase more live sacks just so they could keep up with the demand. That team didn't even place with the official judges but won crowd favorite. The official winner was a team owned by Doctors and their crawfish tasted like shite. That's all I got.
I always wanted my own cemetery. Needs a good bit of sheetrock work in that one room though so that's a dealbreaker for me. :lol:
re: How many guys here are rocking long hair?
Posted by Graton on 2/2/26 at 2:11 pm to StringedInstruments
Sadly, at 46 I've reached a point in my life where I have to trim my ear and nose hair more frequently than I get a haircut. I'm considering giving up the fight and just rocking the cue ball look.
re: Post Malone and Jelly Roll in Tiger Stadium May 23 — Tickets on Sale Friday at 10
Posted by Graton on 2/2/26 at 1:55 pm to whodatdude
I can't say I'm a fan of either of these guys' music but I gotta respect Jelly Roll for at least trying to send a positive message to his fanbase. I can't hate on anyone for trying to better themselves and if he helps someone come out of a dark place with his music and message then more power to him. Plus he has to feel a hell of a lot better now that he's not carrying around the weight of 2 extra people all the time. I think Jesus and Ozympic probably saved this dude's life.
There is 100% chance at least 2 full servings will be fed to the ants. I can’t even cook 5 gallons in a 10 gallon pot without spilling.
Most people said it’s not big enough IF it’s the only thing being served. Which is what I was unsure of. So thanks to those who have the experience and provided their input. After hearing this, I now know it isn’t going to be enough to provide full portions to 100 people but I’m confident I will be able to meter out portions so people can have some in addition to the other food that will be served. I apologize for thinking this was a place to ask advice on something I was unsure about.
re: Making a jambalaya for 100
Posted by Graton on 1/31/26 at 4:06 pm to Dubaitiger
Yeah my recipe has proven to be solid so I’m all set in that aspect. I’ve never heard of using roux so that seems interesting to me. I’ve made big pots before for the fellas at work (5-6 gal for 20-30 “healthy” dudes) and it’s always scraped clean but it was the only dish. Everyone ate enough to get full and a few took home some clamshell trays. I’m thinking with other foods available I’ll be ok.
re: Making a jambalaya for 100
Posted by Graton on 1/31/26 at 8:57 am to GeauxTigers0107
Yeah I know a couple people but I really hate borrowing other peoples shite. I always return it better than I got it but it’s just a personal thing. I’m thinking I should be able to make the 10 gal stretch so long as that’s not the primary dish and I portion it out. Maybe I’ll put my proceeds towards a new 15 gallon.
re: Making a jambalaya for 100
Posted by Graton on 1/30/26 at 2:12 pm to HebertFest08
Yeah I’ve already told the person asking me to cook that my 10 gallon pot would be a stretch to feed 100 people if that’s the only dish. They said the jambalaya would be 1 of 2 main dishes and there will also be finger foods and such. I’ll make 10 gallons of jambalaya for them and I’ll likely serve it in smaller bowls until it’s gone. If there are 100 people there but only 60 or 70 get to eat it, it’ll be because they are coming back for more and there’s not much I can do about that. At that point I don’t really even care as long as my pot gets emptied.
re: Making a jambalaya for 100
Posted by Graton on 1/30/26 at 12:47 pm to Lee Chatelain
Classic lol but that’s actually in the neighborhood of what I was thinking
re: Making a jambalaya for 100
Posted by Graton on 1/30/26 at 12:04 pm to HebertFest08
Oh it’ll get eaten lol. There’sa reason they’re asking me to cook it. I’ve just never made one to feed that many people. I’ll just get smaller sized bowls. There will be other food options also.
Making a jambalaya for 100
Posted by Graton on 1/30/26 at 11:34 am
I have been asked to make a jambalaya for 100 people. I own a 10 gallon pot and burner and I pretty much know how much meat, rice and veggies to buy to just about max out the capacity of my pot. Should all cost me just north of $200 for ingredients. My question is, can 10 gallons feasibly feed 100 people and what should I charge on top of ingredients for my time and effort?
Zyn was kind of pricey so I decided to try Velo. I was getting them for just over $4 a can a while back vs. around $7 a can for Zyn. Plus you get 5 more pouches with Velo. First impression was the Velo pouches are a little bigger than the Zyn and start out kind of dry. Takes me about 40 minutes or so to start getting the flavor out of the Velo, but they seem to last longer than Zyn. Velo citrus chill 9mg is my preference but they don't always have them so I sometimes have to settle for wintergreen.
re: Is there any good way to freeze/save jambalaya?
Posted by Graton on 1/26/26 at 2:16 pm to IlikeyouBetty
I've only tried once using a vacuum sealer. I feel like the vacuum sealing process, not the freezing process is what changed my rice texture as it basically turned it into mush before my eyes. If I ever try it again, I think I'll watch it closely and hit the "seal" button right when all of the air is removed, but before it starts to really compress everything.
re: King cake in Cenla
Posted by Graton on 1/12/26 at 10:16 am to tigger4ever
Their king cakes are phenomenal. You'll probably have to call them and place an order ahead of time because they sell out quickly.
re: Hal the Cajun Lady Accent
Posted by Graton on 1/8/26 at 11:22 am to Missouri Waltz
I bought an enamel coated cast iron pot for my daughter for Christmas from her shop and I picked up a small bottle of her garlic butter sauce and it's pretty damn good. It's pretty much exactly like papa john's garlic butter sauce.
Man I don't know who's worse, him or that former state trooper who throws pans and shite everywhere. The only one I actually enjoy watching is KFred on youtube. He seems like a down to earth fella.
quote:
why do we need to let Elvis slide?
I don't. But that's what I'm trying to say. Does he fall into the same category as the hot 20 something year old teacher messing with one of her students just because he was a decent looking dude who could sing and dance and work a crowd?
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