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Stadium Rat
| Favorite team: | LSU  |
| Location: | Metairie |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 10109 |
| Registered on: | 7/6/2004 |
| Online Status: | Online |
Recent Posts
Message
re: Simple Yeast Roll or Dinner Roll Recipe
Posted by Stadium Rat on 1/13/26 at 10:05 am to Aubie Spr96
quote:F&DB recipe collection has a good one:
Looking for a simple roll recipe. Nothing better than a good, fresh, hot butter roll to go with a traditional meat and three. Hard to find good ones so I’ll try making my own.
No-Knead Dinner Rolls
2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 Tbs butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 tsp salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm
Source: Cajunate
0
Hubig's King Cake is not Good
Posted by Stadium Rat on 1/11/26 at 10:20 pm
Wife bought one last week.
I guess they thought since they already made fillings and had a working bakery, that they could pull this kind of thing off.
They cannot.
I guess they thought since they already made fillings and had a working bakery, that they could pull this kind of thing off.
They cannot.
re: Why isn't Lake Charles a lot bigger than it is?
Posted by Stadium Rat on 1/11/26 at 9:38 pm to NoBoDawg
quote:Yeah, I hope they mean bigger than it is. Otherwise it's nonsensical.
Why isn't Lake Charles a lot bigger than it should be?
Huh?
A Restaurant Review
Posted by Stadium Rat on 1/10/26 at 3:39 pm
"I give this restaurant only 1 star. The food is great, the prices are very reasonable, and the ambience is wonderful. But the service was atrocious.
I had to use the restroom during my meal, and at the sink was a sign that said 'Employees must wash hands.' I waited and waited for what seemed like an eternity, but no employees ever came to wash my hands. I was hungry and thirsty, and running late for my next appointment, so I washed my own hands and returned to my table, quite annoyed, but the waiter and other staff did not seem too concerned about what I had been through.
I do not recommend this restaurant because of lack of service."
I had to use the restroom during my meal, and at the sink was a sign that said 'Employees must wash hands.' I waited and waited for what seemed like an eternity, but no employees ever came to wash my hands. I was hungry and thirsty, and running late for my next appointment, so I washed my own hands and returned to my table, quite annoyed, but the waiter and other staff did not seem too concerned about what I had been through.
I do not recommend this restaurant because of lack of service."
re: I made soup dumplings - recipe and pics inside
Posted by Stadium Rat on 1/6/26 at 3:39 pm to SUB
Good job!
I had read about these and wondered if you could do a version with gumbo in the dumplings. Maybe emulsify some andouille and serve in a roux and trinity-based soup.
I had read about these and wondered if you could do a version with gumbo in the dumplings. Maybe emulsify some andouille and serve in a roux and trinity-based soup.
re: What happened to Pat Gillan's on Metry Road?
Posted by Stadium Rat on 1/1/26 at 1:11 pm to jlcermak
quote:There was also Metry Cab, but apparently they ATNM.
There was a Metry Cafe, but there was NEVER a Metry Road or Old Metry! Get it right!
Wife and I Got Some Hot Tickets for Tonight's NYE Celebration
Posted by Stadium Rat on 12/31/25 at 8:11 pm
Happy New Year to all on the best food board around.
:cheers: :lol: :drunkards: :bwahaha:
re: Whittingham to Michigan
Posted by Stadium Rat on 12/26/25 at 4:24 pm to Lt. Columbo
Whittingham's father, Fred, played for the Saints.
re: ‘Lasagna battery': Why you shouldn't bake your pasta dish in a steel pan
Posted by Stadium Rat on 12/26/25 at 9:23 am to LSUlefty
quote:Me too.
We always use a Pyrex Casserole Dish
re: Made some venison backstrap pastrami.
Posted by Stadium Rat on 12/26/25 at 9:19 am to LSUballs
That looks great and I bet it tastes even better.
A few years ago, a neighbor gifted me some venison that he had been given. It was labeled steaks, but I don't know what part of the deer it was from. I had just read about a guy "corning" deer meat, so I decided to try it.
It came out great and when I gave the neighbor some, he couldn't believe it was the same meat.
My curiosity satisfied, I never made it again. (I also never came across any more venison.)
A few years ago, a neighbor gifted me some venison that he had been given. It was labeled steaks, but I don't know what part of the deer it was from. I had just read about a guy "corning" deer meat, so I decided to try it.
It came out great and when I gave the neighbor some, he couldn't believe it was the same meat.
My curiosity satisfied, I never made it again. (I also never came across any more venison.)
‘Lasagna battery': Why you shouldn't bake your pasta dish in a steel pan
Posted by Stadium Rat on 12/25/25 at 7:37 pm
Homemade lasagna can be an exciting dinner, but one cooking mistake could instead make it electrifying — literally.
On Dec. 5, Threads user Tay Tanesha posted about her lasagna mishap: After the aluminum foil melted into it as it baked, it became inedible.
“I didn’t know aluminum foil melted in such low heat tf is this ??????,” she wrote.
In a trio of photos, we see the aftermath: The first shows the aluminum foil on top of the pan speckled with burn holes; the second shows the foil melted into the lasagna; and the third shows the many holes in the foil held up to the light.
But Tanesha is far from the first person to create such a charged dish — or a “L A S A G N A B A T T E R Y.”
What is a ‘lasagna battery’?
“Me when I create a simple galvanic cell where the aluminum and steel act as electrodes and the food’s moisture/ions act as the electrolyte, causing the foil to corrode and the food to taste metallic ??,” explained one person who clearly aced CHEM101.
“Put enough of these together and you can light an LED!” wrote another Threads user, posting an Instagram Reel of someone making lasagna batteries … on purpose.
A few folks wondered about the science involved in Tanisha’s melty metal mishap.
“Can you explain this is standard American English for me so I can explain it to my boyfriend who doesn’t believe I taste the metal when food is cooked in these types of pans???” one such user asked.
Batteries are devices that store electrical energy in the form of chemical energy, which convert that energy into electricity to conduct it. Your TV remote, mobile phone and mid-sized sedan all have different types of batteries — and others can be made with food like lemons, potatoes or, in this case, tomato sauce and pasta.
Lasagna batteries in pop culture
According to a comment, lasagna batteries were mentioned in the sitcom “The Big Bang Theory.” A more recent clip in the Netflix show “A Man on the Inside” shows a lasagna battery created during a Thanksgiving dinner.
“I think what just happened was you accidentally made a lasagna battery,” Charles (Ted Danson) says in a Season 2 episode. “The steel pan acts as the cathode and the aluminum port, and then all the acid and the salt in the lasagna is the electrolyte. So a current just runs all through it.”
Smart, though Danson’s character then suggests scraping off the corrosion to serve, which is probably a bad idea.
The science behind lasagna batteries
Whether you make a lasagna with three or 50 layers, tomatoes and cheese need a metal pan and aluminum foil to conduct electricity. What happened to these lasagnas has a scientific term: galvanic corrosion, an electrochemical process that occurs when two different metals are in contact with each other in the presence of an electrolyte.
Shane C. Street, an associate professor of chemistry at the University of Alabama, explains that a galvanic, or spontaneous, electrochemical cell in the dish “apparently formed” between the iron or steel pan and the aluminum in the foil, all supported by an electrolyte — namely, tomato sauce, which is salty and acidic.
“The aluminum oxidizes to aluminum oxide (gives up electrons) and iron oxide in the pan is reduced to metallic iron (takes the electrons),” Street explains to TODAY.com, adding that the overall reaction is exothermic, meaning it gives off heat and could become hot enough to melt aluminum.
The melting point of aluminum is 1220 F, by the way.
Jin Suntivich, associate professor of materials science and engineering at Cornell University, says the electrochemical reaction causes holes in the foil due to a few factors.
“Tomato sauce contains water and dissolved salts that allow charged atoms (so-called ‘ions’) to move,” Suntivich tells TODAY.com. “Aluminum foil is a material that readily gives up electrons, while oxygen in the air can accept them. Together, they form a battery that slowly eats away the foil.”
Suntivich says the principle is similar to an aluminum-air battery, which scientists have explored for energy storage like data centers and other large-scale applications.
“A more dramatic form of this reaction is called the thermite reaction,” Street adds. “This forms molten iron and gives off a tremendous amount of heat (energy), so much that it can be used in welding!”
He notes, though, that a thermite reaction and the exothermic nature of the lasagna may be making for a faster cooking environment. He adds the conditions of these two reactions are “totally different.”
“Science in action,” Street says of the accidental power source.
Regardless, while chemistry is a delightful subject to learn, maybe cook your next lasagna in a glass or ceramic pan to avoid any surprise lessons.
LINK
re: What To Do with Ham Fat?
Posted by Stadium Rat on 12/25/25 at 4:04 pm to Babewinkelman
quote:I've got the hambone for red beans or soup, too.
I would make some type of bean soup with it.
What To Do with Ham Fat?
Posted by Stadium Rat on 12/25/25 at 12:54 pm
Merry Christmas to all on the best food board in the state!
Got a ham for Christmas that was not pre-sliced, so I had to cut it up myself. I saved all the skin and fat.
So my question for the board is, what would you do with it? I'm thinking boiling it down and separating the fat from the liquid after cooking for a few hours. That way I'd have ham broth and something akin to bacon fat.
Thoughts?
Got a ham for Christmas that was not pre-sliced, so I had to cut it up myself. I saved all the skin and fat.
So my question for the board is, what would you do with it? I'm thinking boiling it down and separating the fat from the liquid after cooking for a few hours. That way I'd have ham broth and something akin to bacon fat.
Thoughts?
re: Dinner Prep Cocktail
Posted by Stadium Rat on 12/23/25 at 8:42 pm to mmmmmbeeer
Everclear and diet Walmart cola. Can't beat that.
re: Best sauce to compliment a steak
Posted by Stadium Rat on 12/23/25 at 6:09 pm to Professor Dawghair
quote:This sounds great and it seems like you really know how to cook.
I mix a very small amount of horseradish sauce, balsamic vinegar and a smidge of anchovy paste and put it on my plate while the steak is resting. Usually some juice collects under the steak while it's resting. When it's time to eat, I tilt the plate and mix that concoction into the steak juice.
I'm really talking about a small amount. No more than a teaspoon total. Maybe less. I just eyeball it.
The flavored juice becomes the "sauce" and it's delicious.
re: Scalloped sweet potato help please
Posted by Stadium Rat on 12/23/25 at 4:47 pm to BarCo49
We enjoy this every Christmas and Thanksgiving. It's in the F&D Board's Recipe Collection.
Scalloped Sweet Potatoes with Apples and Raisins
This is so awesome, even people who say they don't like sweet potato will love it:
1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans
Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.
Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.
Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.
Cover loosely with foil and bake for one hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.
Source: Stadium Rat
Scalloped Sweet Potatoes with Apples and Raisins
This is so awesome, even people who say they don't like sweet potato will love it:
1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans
Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.
Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.
Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.
Cover loosely with foil and bake for one hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.
Source: Stadium Rat
re: OK Tiger fans, who's pulling for Tulane or Ole Miss?
Posted by Stadium Rat on 12/20/25 at 5:43 pm to Sofaking2
quote:FIFY
This needs to be reworked for the best 8 teams.
re: OK Tiger fans, who's pulling for Tulane or Ole Miss?
Posted by Stadium Rat on 12/20/25 at 4:36 pm to Louisianalabguy
Tulane.
Dad played for them:
Scoring a TD vs Auburn.
Dad played for them:
Scoring a TD vs Auburn.
re: Nostalgic Junk Food
Posted by Stadium Rat on 12/20/25 at 12:13 pm to BigPerm30
When I was a kid somebody made a "pizza" that was heated in the toaster. Not a toaster oven, a TOASTER. Like a poptart, except not a pocket. How the topping didn't fall off, I don't know.
I also ate a lot of Tuna Pot Pies. Like a chicken pot pie, but with tuna and seasoned with a bit of pimento and dill. Loved them. (There's a spot on copycat recipe in the Recipe Collection.)
Drank a lot of Bosco chocolate milk, too.
I also ate a lot of Tuna Pot Pies. Like a chicken pot pie, but with tuna and seasoned with a bit of pimento and dill. Loved them. (There's a spot on copycat recipe in the Recipe Collection.)
Drank a lot of Bosco chocolate milk, too.
re: Cajun Rice Dressing
Posted by Stadium Rat on 12/17/25 at 8:21 am to Poppy201
Paul Prudhomme's Dirty Rice
Seasoning mix:
2 tsp ground red pepper (preferably cayenne)
1 ½ tsp salt
1 ½ tsp black pepper
1 ¼ tsp sweet paprika
1 tsp dry mustard
1 tsp ground cumin
½ tsp dried thyme leaves
½ tsp dried oregano leaves
*
2 Tbs chicken fat or vegetable oil
½ lb chicken gizzards, ground
¼ lb ground pork
2 bay leaves
½ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell peppers
2 tsp minced garlic
2 Tbs unsalted butter
2 cups Basic Chicken or Pork Stock
¾ lb chicken livers, ground
¾ cup uncooked rice (preferably converted)
Procedure
Combine the seasoning mix ingredients in a small bowl and set aside.
Place the chicken fat, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the onions, celery, bell peppers and garlic; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you’re not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately.
Yield: Makes 6 side-dish servings
Source: Paul Prudhomme's Louisiana Kitchen
Seasoning mix:
2 tsp ground red pepper (preferably cayenne)
1 ½ tsp salt
1 ½ tsp black pepper
1 ¼ tsp sweet paprika
1 tsp dry mustard
1 tsp ground cumin
½ tsp dried thyme leaves
½ tsp dried oregano leaves
*
2 Tbs chicken fat or vegetable oil
½ lb chicken gizzards, ground
¼ lb ground pork
2 bay leaves
½ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell peppers
2 tsp minced garlic
2 Tbs unsalted butter
2 cups Basic Chicken or Pork Stock
¾ lb chicken livers, ground
¾ cup uncooked rice (preferably converted)
Procedure
Combine the seasoning mix ingredients in a small bowl and set aside.
Place the chicken fat, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the onions, celery, bell peppers and garlic; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you’re not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately.
Yield: Makes 6 side-dish servings
Source: Paul Prudhomme's Louisiana Kitchen
re: Your favorite chili add-ins?
Posted by Stadium Rat on 12/14/25 at 4:22 pm to Crescent Connection
How much depends on how much chili you're making.
The chocolate will melt. Chop it up if you want.
The chocolate will melt. Chop it up if you want.
Popular
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