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alfhaim
| Favorite team: | LSU  |
| Location: | baton rouge |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 42 |
| Registered on: | 2/28/2009 |
| Online Status: | Not Online |
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Keep in mind that the roux's ability to thicken decreases as the roux gets darker.
0
substitute cauliflower for the potato
re: Guy Fieri Digs Into *Crawfish CHEESECAKE* in Louisiana | Diners, Drive-Ins and Dives
Posted by alfhaim on 8/22/25 at 5:00 pm to slinger1317
howdy
hope you are well
hope you are well
howdy
thank you
that was a fun time
be well
thank you
that was a fun time
be well
re: I start chemo and radiation this week
Posted by alfhaim on 3/21/22 at 9:31 am to doublecutter
I underwent chemo and radiation for colorectal cancer after the surgery was not conclusively successful of the removal of the stage two tumor.
Take the nausea medicines on a schedule as a preventative. Do not wait to "feel" sick. I was told this advice but did not take it to heart until after the first time. It only happened once ha.
Food will taste metallic and like chemicals. For me this was more pronounced in foods that were processed or included canned products. You will need to try lots of food to find what you can stomach. In the first month i threw away half of my food before i found five or six things i could "go to" when i was hungry.
Good luck and God Bless.
Take the nausea medicines on a schedule as a preventative. Do not wait to "feel" sick. I was told this advice but did not take it to heart until after the first time. It only happened once ha.
Food will taste metallic and like chemicals. For me this was more pronounced in foods that were processed or included canned products. You will need to try lots of food to find what you can stomach. In the first month i threw away half of my food before i found five or six things i could "go to" when i was hungry.
Good luck and God Bless.
re: Is it impossible to get gasoline in Baton Rouge?
Posted by alfhaim on 8/30/21 at 3:30 pm to TigerAlumni2010
i was the next car in line when they ran out of gas.
i went to port allen. at least six available gas stations as of 3pm.
good luck, stay safe
i went to port allen. at least six available gas stations as of 3pm.
good luck, stay safe
re: Brainteaser/Riddle Thread
Posted by alfhaim on 12/17/19 at 12:56 am to yankeeundercover
awesome i love riddles
3 groups of four
weigh A vs B, if A = B then variant is in group C
weigh a1 a2 a3 vs c1 c2 c3, if equal c4 is variant
if c side is heavy we are looking for the heavy among those c's
if c side is lighter we are looking for the lightweight
this does not cover all the bases yet
if a does not equal b then lets call a the heavy side and b the light side and c the normals
weigh a1 a2 a3 vs a4 c1 c2 . if the a/c side is heavy then a4 is the heavy, if the all a's side is heavy then determine the heavy from those a's
if the a's equals the a/c then the variant is among the b's and i run out of moves before determination
3 groups of four
weigh A vs B, if A = B then variant is in group C
weigh a1 a2 a3 vs c1 c2 c3, if equal c4 is variant
if c side is heavy we are looking for the heavy among those c's
if c side is lighter we are looking for the lightweight
this does not cover all the bases yet
if a does not equal b then lets call a the heavy side and b the light side and c the normals
weigh a1 a2 a3 vs a4 c1 c2 . if the a/c side is heavy then a4 is the heavy, if the all a's side is heavy then determine the heavy from those a's
if the a's equals the a/c then the variant is among the b's and i run out of moves before determination
re: Is Guice happy at Redskins?
Posted by alfhaim on 12/10/18 at 9:47 pm to ewilliams000
I saw him at the bank the Monday before Thanksgiving.
He was laughing.
He was laughing.
re: Mass shooting on Vegas Strip discussion
Posted by alfhaim on 10/2/17 at 9:36 pm to Sasquatch Smash
Hearing impaired room is a pretty good theory considering there was a fire alarm. I would imagine that would cause blinking lights in those rooms also.
re: Who would you rather Tom Brady edition
Posted by alfhaim on 5/21/17 at 12:20 am to Frac the world
they are both amazing women...
Gisele was the #1 model in the world when she retired. Her yearly income was more than Tom's.
Gisele was the #1 model in the world when she retired. Her yearly income was more than Tom's.
re: Who's your schools biggest milf alumni?
Posted by alfhaim on 5/1/17 at 12:22 pm to CosmicGas93361
lindsey pelas; not a milf but worth noting...
rachel reynolds; an actual milf :)
rachel reynolds; an actual milf :)
re: Are there any websites where I can learn Japanese for free with an online tutor?
Posted by alfhaim on 10/2/16 at 2:43 am to BamaFinland
a friend of mine's daughter skypes with her japanese pen pal to practice speaking japanese...
maybe this is an option?
maybe this is an option?
ty zombie
stay safe
stay safe
zombie.. do you know the elevation at your address?
im on marilyn... mine is 46 feet
your sitrep would be very helpful to me... as horrible as that sounds
im on marilyn... mine is 46 feet
your sitrep would be very helpful to me... as horrible as that sounds
re: Thousand Island on Wedge Salad (photos)
Posted by alfhaim on 8/11/16 at 12:16 am to MeridianDog
that looks great... if you want more finely "chopped" eggs, quarter the eggs then push through a strainer
re: If you're going to Green Bay, don't forget your clown repellent
Posted by alfhaim on 8/8/16 at 1:32 pm to Chucktown_Badger
there is such a thing as professional clown...
clown college
so dressing as a clown and BEING a clown can be different things :D
clown college
so dressing as a clown and BEING a clown can be different things :D
re: LSU isnt one of Dylan Moses OV
Posted by alfhaim on 7/7/16 at 2:44 pm to ChewyDante
how the heck do i watch the lsu vs msu game on geauxzone ?
Posted by alfhaim on 9/19/15 at 2:04 am
silly me i know...
re: Jarvis, OBJ, JHill, Mett, AND James Wright >>> (who??)
Posted by alfhaim on 11/24/14 at 10:27 pm to pellietigersaint
the variable many people fail to consider is the limit on practice hours for college football players that does not exist for nfl football players.
re: Image of First Woman that Capitivated You... (NSFW)
Posted by alfhaim on 3/17/14 at 4:37 pm to northshorebamaman
my favorite charlie's angel
re: Does Brees restructure contract to provide cap relief?
Posted by alfhaim on 3/12/14 at 4:00 pm to goatmilker
quote:
But....wait....didn't Tom Brady take less so he could give more to kids with poor hair syndrome?
I think he's almost broke?
lol tom's wife makes more than tom and drew combined
re: Any Guesses on When Basin Bridge WIll Open Back Up?
Posted by alfhaim on 1/24/14 at 12:07 pm to GeauxxxTigers23
is it possible to get to lafayette from baton rouge?
re: Roux trouble
Posted by alfhaim on 11/14/13 at 3:12 pm to Geauxlden Eagle
quote:
I'm sure it's sacrilege, but I use butter. It gives a very rich flavor, but will never get darker that peanut butter.
do you clarify the butter first? butter is almost 25percent water and milk solids… this could halt the browning process
it is true the danger zone is as proscribed... however that danger zone is presumptive of oxygen availability. the vacuum packed food is in a near zero environment and this changes the temperature requirements for bacteria growth. if i remember correctly... his short ribs were actually pasteurized after two hours at that temperature.
p.s. to the OP... you can cut down your marinade time to about an hour if you vacuum packed the marinade with the protein. break the seal and repack the protein sans marinade before sous vide.
p.s. to the OP... you can cut down your marinade time to about an hour if you vacuum packed the marinade with the protein. break the seal and repack the protein sans marinade before sous vide.
i sear post sous vide so i adjust the water temperature to allow for the carry over from the sear
sear can come before or after the vacuum bag. sear before the bag is for flavor. whatever flavors are put into the bag will be enhanced by the vacuum, so be careful of char. sear after the bag is for texture. you will need to pat dry the steak before attempting your sear. good luck!
p.s. sous vide filets need at least an hour in the water before any noticeable improvement in texture... but not longer than four hours - texture becomes mushy. also.. the water needs to be approx 10 degrees lower than the goal temperature if you plan to sear post sous vide
p.s. sous vide filets need at least an hour in the water before any noticeable improvement in texture... but not longer than four hours - texture becomes mushy. also.. the water needs to be approx 10 degrees lower than the goal temperature if you plan to sear post sous vide
combining salt and vinegar is an old school method for cleaning metals that oxidize. since you likely had both of these ingredients in your eggs maybe... i dunno just guessing.
shaped ground meat must be cold before it is baked or all the fat will cook off first, leaving dried out "crumbly" meatloaf, meatballs, hamburgers, etc.
re: boiling crabs
Posted by alfhaim on 5/28/09 at 2:03 am to watsonlabman
an "active" crab has several defense mechanisms. one such mechanism is to release all or some of its claws when endangered. an "active" crab will do this when it hits the hot water.
you need to induce a state of dormancy in the crab. this can be accomplished by icing the crabs for an hour just before cooking.
you need to induce a state of dormancy in the crab. this can be accomplished by icing the crabs for an hour just before cooking.
re: filet mignon
Posted by alfhaim on 4/20/09 at 6:16 am to puffulufogous
One trick you might try in the future.
I have one of those cylinders used to bring the coals up to temperature quickly. Instead of dumping those coals into the pit, I place the grill on top of the cylinder and cook my filets over that super intense heat. This creates that delicious crispness on the outside while maintaining that beautiful red center.
I have one of those cylinders used to bring the coals up to temperature quickly. Instead of dumping those coals into the pit, I place the grill on top of the cylinder and cook my filets over that super intense heat. This creates that delicious crispness on the outside while maintaining that beautiful red center.
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