- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
BigDropper
| Favorite team: | LSU  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | Pachedermy Taxadermy |
| Number of Posts: | 8519 |
| Registered on: | 7/5/2009 |
| Online Status: | Not Online |
Recent Posts
Message
re: Kimchi with BBQ
Posted by BigDropper on 3/1/26 at 5:18 pm to Papercutninja
Kimchiis great with fatty foods especially pork. I like kimchi with bratwursts or any fatty smoked sausage.
0
re: 1 shot, suffers non-life threatening injuries in Oxford (Alabama) mall shooting
Posted by BigDropper on 3/1/26 at 9:34 am to dcbl
quote:Quintards be quintarded...
Quinatrd Mall
re: FBD Saturday at the beach
Posted by BigDropper on 2/28/26 at 5:29 pm to AscensionTiger
Beer & Bugs in Chattanooga
re: FBD Saturday at the beach
Posted by BigDropper on 2/28/26 at 3:25 pm to Chucktown_Badger
Dynamo Helles
re: Where did the Ilhan Oman salad dressing sprayer go?
Posted by BigDropper on 2/28/26 at 10:28 am to Purple Spoon
quote:What, a Douche?
Guy squirted vinegar on her
re: What's the Best Value Fish Sauce?
Posted by BigDropper on 2/28/26 at 9:50 am to Stadium Rat
Red Boat for fresh applications not requiring heat.
Dear Mam for cooking into dishes.
Dear Mam for cooking into dishes.
re: Anyone know who this guy with Kiffin is?
Posted by BigDropper on 2/28/26 at 9:42 am to Geauxmaha67
Jablome
re: 700 trucking companies at same California address
Posted by BigDropper on 2/26/26 at 7:23 pm to Lou
Time to send in Nick Shirley...
re: Pro tip: Don't try stealing a guitar from this Guitar Center
Posted by BigDropper on 2/26/26 at 7:12 pm to L.A.
:lol: curbside pickup
re: Anyone know who this guy with Kiffin is?
Posted by BigDropper on 2/26/26 at 7:06 pm to Geauxmaha67
His name is Haywood.
re: Learned a new phrase today....
Posted by BigDropper on 2/25/26 at 4:10 pm to Hangover Haven
Torta pounder & Fupa biter!
re: Chessboxing. The ultimate measure of manhood? Brains and Brawn.
Posted by BigDropper on 2/25/26 at 3:55 pm to The Baker
re: The best angle of the Golden Goal
Posted by BigDropper on 2/23/26 at 2:03 pm to Longhorn Actual
WHAT A BEUT!
re: Did You/Do You Homeschool Your Kids?
Posted by BigDropper on 2/21/26 at 6:43 pm to SaintlyTiger88
SiL home schooled our two older children through middle school because it fit their social development better. They went/ go to public high school. The third is in elementary and goes to public school.
It was great for the first two because their teacher was their aunt so she was vetted. Their education was customized, it was safer, and it was free except for a small food fee & books.
Not many cons in our situation...
It was great for the first two because their teacher was their aunt so she was vetted. Their education was customized, it was safer, and it was free except for a small food fee & books.
Not many cons in our situation...
re: The Jambalaya Calculator has made it to AI
Posted by BigDropper on 2/20/26 at 2:55 pm to AaronDeTiger
I was just thinking about this very thing... When are you going to incorporate some Gen AI into the JC, Rat?
re: Frenchman Describes American Mardis Gras
Posted by BigDropper on 2/17/26 at 5:46 pm to PurpleandGold Motown
I love this guy's clips...
re: Meet The ‘Justin Bieber Of India’ - 'India's Most Handsome Man'
Posted by BigDropper on 2/13/26 at 10:01 am to Shexter
Looks more like Busted Beaver with them teef...
re: Good Scotch
Posted by BigDropper on 2/13/26 at 9:59 am to tigerrage08
quote:How strong is the break?
Looking for a decent scotch that will not break the bank.
re: Some of the best cooking videos I've seen
Posted by BigDropper on 2/13/26 at 9:58 am to coolpapaboze
Great information and technique in their videos.
re: I found the best king cake in Baton Rouge.
Posted by BigDropper on 2/12/26 at 2:14 pm to AFtigerFan
Sure thing...
I had to rewrite some steps because we use a proofing cabinet and I don't know too many people who have one in their homes.
King Cake
Yield: 2 Cakes
Dough
5c All-Purpose Flour
1t Salt
4oz Butter (Melted)
¾c Milk
2 Eggs
2t Vegetable Oil
1/2c Warm Water (100°f)
1t Yeast
½c Sugar
1t Cake Batter Extract
Cinnamon Sugar Filling
4oz Butter (Melted)
½c Brown Sugar
1t Cinnamon
1t Vanilla Extract
Glaze
6c Powder Sugar
4oz Water
6oz Butter (Melted)
1t Vanilla Extract
1t Imitation Butter Flavoring
MOP
In the bowl for a stand mixer, mix the yeast, 2 T of the sugar (this doesn’t have to be exact, just sprinkle a little sugar into the bowl , all of the oil, and the warm water/milk together and set aside for 6-10 minutes..
After 6-10 minutes, add flour, salt, and the rest of the sugar to the mixing bowl from step 1 and place on a stand mixer fitted with a dough hook.
Mix to combine on low speed, adding the eggs one at a time until completely incorporated.
Next add the melted butter and cake batter extract (if using) and mix to combine.
Once combined, turn the machine up to speed 5 for 5 minutes.
After 5 minutes, turn off the machine, cover the bowl with plastic wrap or a moist towel and leave at room temperature to proof until doubled in size.
Meanwhile, melt the butter for the filling and add it to the cinnamon sugar mixture, massage it with your hand to combine. Reserve for step 9. The filling mixture will stiffen up once cooled to room temperature.
Remove dough from the proofer, punch down & remove it to a lightly floured surface.
Divide dough in half and roll out each half to ¼” thick rectangle, and cut into three long strips if braiding or two if twisting..
Coat each strip with the butter & cinnamon sugar mixture, avoiding the edges. Leave a 1” edge uncoated to assist in sealing.
Twist or braid and connect ends..
Allow to rest covered with a moist towel until puffy. 30-45 minutes.
Bake at 350°F with full steam for 15-18 minutes, rotating halfway through to promote even browning.
I had to rewrite some steps because we use a proofing cabinet and I don't know too many people who have one in their homes.
King Cake
Yield: 2 Cakes
Dough
5c All-Purpose Flour
1t Salt
4oz Butter (Melted)
¾c Milk
2 Eggs
2t Vegetable Oil
1/2c Warm Water (100°f)
1t Yeast
½c Sugar
1t Cake Batter Extract
Cinnamon Sugar Filling
4oz Butter (Melted)
½c Brown Sugar
1t Cinnamon
1t Vanilla Extract
Glaze
6c Powder Sugar
4oz Water
6oz Butter (Melted)
1t Vanilla Extract
1t Imitation Butter Flavoring
MOP
In the bowl for a stand mixer, mix the yeast, 2 T of the sugar (this doesn’t have to be exact, just sprinkle a little sugar into the bowl , all of the oil, and the warm water/milk together and set aside for 6-10 minutes..
After 6-10 minutes, add flour, salt, and the rest of the sugar to the mixing bowl from step 1 and place on a stand mixer fitted with a dough hook.
Mix to combine on low speed, adding the eggs one at a time until completely incorporated.
Next add the melted butter and cake batter extract (if using) and mix to combine.
Once combined, turn the machine up to speed 5 for 5 minutes.
After 5 minutes, turn off the machine, cover the bowl with plastic wrap or a moist towel and leave at room temperature to proof until doubled in size.
Meanwhile, melt the butter for the filling and add it to the cinnamon sugar mixture, massage it with your hand to combine. Reserve for step 9. The filling mixture will stiffen up once cooled to room temperature.
Remove dough from the proofer, punch down & remove it to a lightly floured surface.
Divide dough in half and roll out each half to ¼” thick rectangle, and cut into three long strips if braiding or two if twisting..
Coat each strip with the butter & cinnamon sugar mixture, avoiding the edges. Leave a 1” edge uncoated to assist in sealing.
Twist or braid and connect ends..
Allow to rest covered with a moist towel until puffy. 30-45 minutes.
Bake at 350°F with full steam for 15-18 minutes, rotating halfway through to promote even browning.
re: home distilling
Posted by BigDropper on 2/12/26 at 1:54 pm to Dingeaux
only essential oils [wink... wink]
Popular
17
