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| Favorite team: | LSU  |
| Location: | 1825 Tulane |
| Biography: | |
| Interests: | |
| Occupation: | Goat Herder |
| Number of Posts: | 547 |
| Registered on: | 11/23/2004 |
| Online Status: | Not Online |
Recent Posts
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re: Louisiana Lagniappe Favorites
Posted by Tomcat on 3/26/26 at 10:38 pm to LouisianaLady
My favorite is the fish with the fried soft shell crawfish and fried artichoke.
Unlike other posters I would not recommend the crab meat for one reason. It says lump, but it is not. It’s white, but not lump.
Unlike other posters I would not recommend the crab meat for one reason. It says lump, but it is not. It’s white, but not lump.
0
I do a poor man’s short ribs using a chuck roast. Learned that from meatdad on instagram.
re: NO Airport Lines
Posted by Tomcat on 3/15/26 at 11:07 pm to OysterPoBoy
quote:
I wouldn’t know.
What kind of dickbag would bother to respond to the post with firm, I don’t know?
The app says it’s not that accurate.
NO Airport Lines
Posted by Tomcat on 3/15/26 at 10:31 pm
What are the lines been like at the airport recently? How bad was security in his TSA pre-check still open?
They make non alcoholic old fashioned mixers.
quote:Crawfish pota
pota
Way to blow your wad only to misspell pots. :rotflmao:
re: Payton Houston under Lane’s offense is going to be flat electric.
Posted by Tomcat on 11/30/25 at 8:09 pm to Sassafrasology
If Lane does not have another QB in mind.
re: Classless Ole Miss fans booing Coach Kiffin on the tarmac
Posted by Tomcat on 11/30/25 at 7:49 pm to Blueghost1978
You would so the same thing. Why shouldn’t they be pissed? They were on a great trajectory and they had the rug pulled out from them.
You want them to be happy for him?
You want them to be happy for him?
I have heard a chef say he learned in culinary school to do the veggies separately, because the bell peppers can make the roux bitter.
re: Joel Klatt: "LSU has deep, deep resources... top 1 or 2 in college football"
Posted by Tomcat on 10/27/25 at 7:24 pm to Handsome Pete
WTF does he know about LSU’s booster network? NOTHING.
re: Have we mentioned Jon Gruden as a replacement?
Posted by Tomcat on 10/26/25 at 10:12 pm to Bamboozles
Ryan Clark would do not have it and creat chaos.
From Grok
For chicken stock, simmer bones and vegetables for **6 to 8 hours** on low heat. This allows the collagen in the bones to break down into gelatin, giving the stock a rich flavor and body. Skim foam and impurities periodically, and avoid boiling to keep the stock clear. If using a pressure cooker, 1 to 2 hours is sufficient. For a lighter stock, 3 to 4 hours can work, but longer simmering enhances depth.
Simmering chicken stock beyond 8 hours can enhance flavor to a point, but there are diminishing returns and potential drawbacks. Here's a breakdown:
- **Up to 12-24 hours**: Extended simmering can extract more collagen, minerals, and depth from the bones, resulting in a richer, more intense flavor and thicker texture due to increased gelatin. Many professional chefs simmer stocks for 12-18 hours for maximum flavor, especially for bone-heavy stocks.
- **Beyond 24 hours**: The flavor may not improve significantly and can sometimes become overly intense, bitter, or "off" due to over-extraction of certain compounds from bones or vegetables. Vegetables, in particular, can break down too much, making the stock cloudy or imparting a stale taste.
**Tips for longer simmering**:
- Monitor water levels and top off with hot water to prevent the stock from reducing too much or burning.
- Skim regularly to remove impurities.
- If vegetables start to disintegrate (after 6-8 hours), consider removing them and adding fresh ones to avoid bitterness.
- Taste periodically to ensure the flavor remains balanced.
Is it beneficial to simmer longer
For home cooking, **8-12 hours** is typically the sweet spot for a flavorful, well-rounded chicken stock. If you go longer, keep it under 24 hours and taste-test to ensure quality.
For chicken stock, simmer bones and vegetables for **6 to 8 hours** on low heat. This allows the collagen in the bones to break down into gelatin, giving the stock a rich flavor and body. Skim foam and impurities periodically, and avoid boiling to keep the stock clear. If using a pressure cooker, 1 to 2 hours is sufficient. For a lighter stock, 3 to 4 hours can work, but longer simmering enhances depth.
Simmering chicken stock beyond 8 hours can enhance flavor to a point, but there are diminishing returns and potential drawbacks. Here's a breakdown:
- **Up to 12-24 hours**: Extended simmering can extract more collagen, minerals, and depth from the bones, resulting in a richer, more intense flavor and thicker texture due to increased gelatin. Many professional chefs simmer stocks for 12-18 hours for maximum flavor, especially for bone-heavy stocks.
- **Beyond 24 hours**: The flavor may not improve significantly and can sometimes become overly intense, bitter, or "off" due to over-extraction of certain compounds from bones or vegetables. Vegetables, in particular, can break down too much, making the stock cloudy or imparting a stale taste.
**Tips for longer simmering**:
- Monitor water levels and top off with hot water to prevent the stock from reducing too much or burning.
- Skim regularly to remove impurities.
- If vegetables start to disintegrate (after 6-8 hours), consider removing them and adding fresh ones to avoid bitterness.
- Taste periodically to ensure the flavor remains balanced.
Is it beneficial to simmer longer
For home cooking, **8-12 hours** is typically the sweet spot for a flavorful, well-rounded chicken stock. If you go longer, keep it under 24 hours and taste-test to ensure quality.
re: Looks to me like United has a flight in the air with a pressurization issue
Posted by Tomcat on 7/11/25 at 5:27 pm to auwaterfowler
Do not think that’s the case. I was on a flight once that had trouble pressurizing the cabin. We turned around and went back to the airport.
Anyone invest much in ARK funds particularly the ARKK “innovation” ETF? I always see Cathie Woods from ARK on Squak Box. She looks like she’s had some hits, but some of their funds seem so volatile.
AMEN! This makes no sense. I have to make a mess taking the tails to eat my dish. What a pain in the arse.
re: Who do we want to pluck from Arky in the portal?
Posted by Tomcat on 6/18/25 at 10:20 pm to TigerMonkey7
Not that easy dumb arse.
Went there for an early dinner this week and the place was surprisingly empty. They had a decent crowd at the bigger bar, but the rest of the place was a ghost town.
They had service was fine and my fish was pretty good. Can’t tell you what the bill was, because my customer was buying. Partly the reason that I picked that place. Thought it was always a little over priced, so wanted to try it out again on somebody else’s dime. It was good, but nothing extraordinary to justify the price.
They had service was fine and my fish was pretty good. Can’t tell you what the bill was, because my customer was buying. Partly the reason that I picked that place. Thought it was always a little over priced, so wanted to try it out again on somebody else’s dime. It was good, but nothing extraordinary to justify the price.
quote:
Very good for a lunch spot, can get pricy
How can you call it pricey? I can get out of there with a custom bowl for under $12. Can’t get a full meal at ,any places for that price.
Can’t wait for this board to tell you how easy it is to boil them instead of giving you suggestions.
re: Financial advice
Posted by Tomcat on 5/16/25 at 6:58 am to SidewalkTiger
Copied this from the Experian site. I know this is not your forever home, but this is great advice I wish I would have taken.
Biweekly Mortgage Payments Example
Let's say you have a 30-year mortgage of $400,000 with a fixed interest rate of 6.5%. Your monthly payment is $2,528.27, but you decide to make biweekly payments of $1,264.14 every two weeks. By doing so, you could trim five years and 11 months' worth of payments off your mortgage loan and save $119,128.82 in total interest on the loan—all without refinancing your mortgage.
Biweekly Mortgage Payments Example
Let's say you have a 30-year mortgage of $400,000 with a fixed interest rate of 6.5%. Your monthly payment is $2,528.27, but you decide to make biweekly payments of $1,264.14 every two weeks. By doing so, you could trim five years and 11 months' worth of payments off your mortgage loan and save $119,128.82 in total interest on the loan—all without refinancing your mortgage.
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