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Stadium Rat
| Favorite team: | LSU  |
| Location: | Metairie |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 10178 |
| Registered on: | 7/6/2004 |
| Online Status: | Not Online |
Recent Posts
Message
re: Cities outside Louisiana that remind you of New Orleans
Posted by Stadium Rat on 4/15/26 at 8:25 pm to StrongOffer
quote:For 2 blocks.
Memphis is by far the closest city to New Orleans in every way.
1
re: Any tips to level up red beans?
Posted by Stadium Rat on 4/15/26 at 5:47 pm to Seven Costanza
quote:Soak in a brine overnight. It helps the skin soften and cook as fast as the inside of the beans - eliminates "blown out" beans. Thoroughly rinse the soaked beans before cooking.
What I currently do:
- use dried beans that have soaked overnight
re: Tasso gravy with shrimp recipe
Posted by Stadium Rat on 4/15/26 at 10:30 am to LSUDad
My favorite tasso is from Bailey's.
re: Tasso gravy with shrimp recipe
Posted by Stadium Rat on 4/13/26 at 11:15 am to Bamagirl1980
This is a Tasso Gravy recipe that I adapted from the list of ingredients in Popeyes gravy for their mashed potatoes. It is better that Popeyes version. You can just add an apropriate amount of shrimp and cook until done.
Stadium Rat's Tasso Gravy
3 Tbs vegetable oil
4 chicken gizzards
1/2 cup ground beef
3/4 cup ground pork tasso
1/3 cup green bell peppers, minced
4 cup water
14 oz chicken broth
14 oz beef broth
1/4 cup cornstarch
2 Tbs flour
1 1/3 Tbs milk
1 1/3 Tbs white vinegar
2 tsp sugar
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley flakes
Heat 1 tablespoon vegetable oil in a large saucepan. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzards from the pan and finely mince.
Add bell pepper to the saucepan and saute it for 1 minute. Add the ground beef and ground tasso to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Yield: 6 cups
Stadium Rat's Tasso Gravy
3 Tbs vegetable oil
4 chicken gizzards
1/2 cup ground beef
3/4 cup ground pork tasso
1/3 cup green bell peppers, minced
4 cup water
14 oz chicken broth
14 oz beef broth
1/4 cup cornstarch
2 Tbs flour
1 1/3 Tbs milk
1 1/3 Tbs white vinegar
2 tsp sugar
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley flakes
Heat 1 tablespoon vegetable oil in a large saucepan. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzards from the pan and finely mince.
Add bell pepper to the saucepan and saute it for 1 minute. Add the ground beef and ground tasso to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Yield: 6 cups
re: Question for Jambalaya large batch....
Posted by Stadium Rat on 4/12/26 at 3:01 pm to Cell of Awareness
quote:Restaurants' solution is to use parboiled rice. Not as tasty IMO, but it will keep longer than regular rice. And as others have said, watch that temperature.
how do you keep it from overcooking or drying out if it is served all day? Will it last that long without drying out?
re: Spaghetti with Ketchup instead of Tomato sauce. What are your food oddities?
Posted by Stadium Rat on 4/11/26 at 7:14 pm to BoomerandSooner
Don't feed the troll.
re: Places with Fried Mushrooms Around Metairie?
Posted by Stadium Rat on 4/11/26 at 6:57 pm to Saskwatch
Thanks everybody.
Can't believe how expensive apps are these days.
Can't believe how expensive apps are these days.
Places with Fried Mushrooms Around Metairie?
Posted by Stadium Rat on 4/11/26 at 5:43 pm
My wife's (no pics) been craving some good fried mushrooms.
Any ideas?
Any ideas?
re: Recipes or techniques you avoid?
Posted by Stadium Rat on 4/10/26 at 12:05 pm to Btrtigerfan
I've always steered away from making risotto. I've never eaten it, and I guess I don't understand what I would be trying to accomplish.
re: What Would You Do with a Cup of Crawfish Puree?
Posted by Stadium Rat on 4/10/26 at 12:00 pm to Koolazzkat
I just assumed it was tail meat - probably made from the debris left over from the processing of the crawfish. Could be great if it had the fat in it.
On a side note, I once saw a cooking show from New Orleans where the chef put live crawfish in a food processor and whizzed away. I was kind of shocked TBH, but I guess it's no worse than dropping them into boiling water. I think they were making Crawfish Butter.
On a side note, I once saw a cooking show from New Orleans where the chef put live crawfish in a food processor and whizzed away. I was kind of shocked TBH, but I guess it's no worse than dropping them into boiling water. I think they were making Crawfish Butter.
What Would You Do with a Cup of Crawfish Puree?
Posted by Stadium Rat on 4/10/26 at 10:43 am
Just saw this in the frozen seafood section at Zuppardo's. Cost $3.69.
I guess you could enrich your stock for gumbo, ettouffe or the like?
I guess you could enrich your stock for gumbo, ettouffe or the like?
re: Football game dress
Posted by Stadium Rat on 4/7/26 at 7:48 pm to PUB
Back in those days, people really didn't where the team colors as much. If they bought a little paper pennant, ribbon and a football charm hanging on it they thought they were good.
Buying apparel, flags and other paraphernalia started coming in in the late 70's as I remember it. now you can get ANYTHING branded with team colors and logos.
A lot of these examples are Saints stuff, but I have LSU stuff, too.
Buying apparel, flags and other paraphernalia started coming in in the late 70's as I remember it. now you can get ANYTHING branded with team colors and logos.
A lot of these examples are Saints stuff, but I have LSU stuff, too.
re: How many pounds of dry red beans for 13 mouths?
Posted by Stadium Rat on 4/5/26 at 9:45 am to tuzak
A pound of dry beans makes 8 cups of cooked beans. Take it from there.
re: One of the Last Frostops is Getting a Less Charming New Home - Wait, Not So Fast
Posted by Stadium Rat on 4/4/26 at 7:46 pm to GEAUXT
LINK
quote:
A city's staff of architects and historic building experts has recommended regulators reject a request to demolish Ted’s Frostop in order to replace it with student housing for nearby Tulane University — a development that could complicate the project.
In a report issued Thursday, staff of the Historic District Landmarks Commission said the 71-year-old diner should not be demolished, despite the building’s lack of landmark status, because it meets the “architectural distinctiveness and cultural significance” requirements for the designation.
“Its longstanding operation at this location since 1955, combined with its iconic signage and strong community associations, has established the site as a local landmark within the public realm,” the staff report said.
PSA Re: Crawfish Size
Posted by Stadium Rat on 4/2/26 at 11:42 am
re: Mu Alpha Theta State Convention
Posted by Stadium Rat on 3/27/26 at 12:04 pm to Wing T
quote:In the early to mid 70's, East Jefferson dominated MAO. After Bonnabel spun off to another school in 1975, EJ and Bonnabel together created a voting bloc that ruled MAO politics. Credit to Jacqueline Dilman, the EJ advisor for that. EJ and Bonnabel would divy up the offices as they wished.
In the mid and late seventies, believe it or not, Bonnabel High School dominated this.
The 2 years I went to the convention, '75, '76, East Jefferson crushed all competition in the competitive events.
re: Time to celebrate Will Wade coming back with a TD Gear Giveaway...Winners Listed Inside
Posted by Stadium Rat on 3/27/26 at 10:34 am to Chicken
in
re: One of the Last Frostops is Getting a Less Charming New Home - Wait, Not So Fast
Posted by Stadium Rat on 3/25/26 at 11:46 am to Napoleon
quote:Yep.
So it's not really closing they just moving into the new building being built in is location
I think there's only 3 left - this one, Destrehan and LaPlace. The one on Clearview in Metairie closed last year.
They once had about a hundred or more.
One of the Last Frostops is Getting a Less Charming New Home - Wait, Not So Fast
Posted by Stadium Rat on 3/24/26 at 2:15 pm
Tulane will demolish one of the few remaining Frostops to make way for additional housing. Ted's Frostop will have a space inside.
quote:
The development will also include a new home for the iconic Ted’s Frostop diner, currently located at the corner of Claiborne Avenue and Calhoun Street. The project, which will be bordered by S. Claiborne Avenue, S. Miro Street and Calhoun Street, will provide an updated long-term home for Ted’s Frostop within the new building, which will also incorporate both the existing Ted’s Frostop sign and the beloved “Frostop Mug.” Lot-o-Burgers and other menu offerings will be served as always.
Tulane
re: Acme Oyster House In NOLA, Oyster Eating Champion!
Posted by Stadium Rat on 3/12/26 at 8:32 am to LSUDad
I think that "Man v Food" guy ate 15 dozen in about 20 minutes when he was there.
re: Any one ever tried softshell crawfish?
Posted by Stadium Rat on 3/10/26 at 7:12 pm to Seejee7
There was a time when Russel's Shortstop had them on poboys. (Not anymore, though.)
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