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| Favorite team: | LSU  |
| Location: | Baton Rouge |
| Biography: | |
| Interests: | |
| Occupation: | Student |
| Number of Posts: | 27 |
| Registered on: | 11/8/2010 |
| Online Status: | Not Online |
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Thanksgiving dinner catering
Posted by Phresh on 11/14/11 at 3:03 pm
Does anyone know of any places that will cater thanksgiving dinner? I found that piccadilly does. Any other places y'all know of? Catering for a small group 4-6.
5
Wrong board, not sure how to move it. Looking to post that on the more sports board. 
LSU Golf Course Rating
Posted by Phresh on 7/15/11 at 11:24 pm
Does anyone know if the course rating of 72.6 (from the tips) is an accurate course rating. Is it possible that rating is for the old course?
Homemade lemonade
Posted by Phresh on 7/10/11 at 9:57 pm
Does anyone have a good homemade lemonade recipe. I can image a simple recipe of lemon juice, water, and sugar. What are the measurement/ratio
quote:
That's probably why you aren't where they are
If that were a legit argument very few people at espn would have jobs
re: Tennis
Posted by Phresh on 6/23/11 at 2:35 pm to CajunFootball
I've played tennis my whole life and have never felt the need to grunt. Don't think it's necessary and it can be very distracting for the opponent.
What are your thoughts on making grunting illegal in tennis? I can't watch women's tennis because of it and I strong dislike nadal because of it. Am I the only one?
Good Eats in Hammond/Slidell
Posted by Phresh on 6/23/11 at 12:05 pm
Look for a good late lunch either in Hammond or Slidell. Any suggestions?
re: Chimes review
Posted by Phresh on 6/20/11 at 10:30 pm to Tigertown in ATL
The atmosphere/location, and the beer selection are definitely what keep people coming back. The only food I enjoy at the Chime's is their sunday brunch menu, and the appetizers.
Fly fishing around LSU
Posted by Phresh on 6/12/11 at 9:03 pm
Looking to catch some bass with my fly rod. What are the hot spots around LSU ?
It's now clear to me why I don't like the sweet I've had in Louisiana. 1 cup of sugar for a gallon of water that's not nearly sweet enough for me.
Awhile back I was looking for a sweet tea recipe. I didn't like anything I found so I made several batches and came up with a sugar-to-water-to-tea ratio. So the basic ratio is 40 grams of sugar, 8 ounces of water, and 1 regular tea bag. Before you freak out about grams and regular tea bags hear me out. If you use that ratio to make a gallon that is 650 g-128 oz-16 tea bags. Now know that there are 200 grams of sugar in a cup and 4 regular tea bags equals 1 family tea bag it becomes 3.25 cups- 1 gallon- 4 family size tea bags. This recipe is a little sweeter then what you would find in restaurants in BR, no offense they just don't make it right here. Enjoy.
I love how taco bell advertise them a "Pacific Shrimp" like that is a good thing. They are from china, and are probably terrible quality. No other restaurant boasts about their chinese shrimp
re: Kaminari Sushi (Near the new BWW)
Posted by Phresh on 3/25/11 at 4:58 pm to TigerTatorTots
Still 8.99 for lunch on the weekends. And I agree its legit.
Mama's Sweet Tea
Posted by Phresh on 3/25/11 at 3:51 pm
Do you have a good recipe. I'm looking for a ratio of sugar to water so I can make it for different volumes. Thoughts?
I think a good piece of knowledge to have about your slow cooker is what the temperatures are for the high and low settings. Most slow cookers are 350-high and 250-low. This comes in handy when say you want to cook BBQ. Also if you want to cook beans a slow cooker is the way to go.
re: What kind of world do we live in?
Posted by Phresh on 3/17/11 at 4:00 pm to Y.A. Tittle
Pepsi often wins in a blind taste because it's sweeter and if you just take a sip people tend to like it more. But if the taste test required them to drink the whole can the results would be different
What kind of world do we live in?
Posted by Phresh on 3/17/11 at 3:54 pm
I was at one of my favorite eateries earlier, and when I went to get my drink I was completely dissapointmented when I saw they had switched from coke to pepsi. Am I the only person that when I order a coke and the server says is pepsi fine I respond NO! Let me know
re: give me a crawfish boil recipe.....
Posted by Phresh on 3/17/11 at 11:21 am to 1914 tiger
There are a couple threads out there already. No point in repeating what has already been send. The topic titles are "Crawfish Boil" and "How do you boil crawfish" look there for tips and "recipes"
re: Crawfish Boil
Posted by Phresh on 3/17/11 at 12:04 am to I Love Bama
I say give it a shot. Just know the season ends late May early June. Do your research and make it happen
re: What kind of salad dressing can I make with the following...
Posted by Phresh on 3/17/11 at 12:00 am to Mike da Tigah
1 part vinegar
dijon mustard
3 parts oil
seasoning to taste
****The mustards help create an emulsion and keep the vinaigrette together
dijon mustard
3 parts oil
seasoning to taste
****The mustards help create an emulsion and keep the vinaigrette together
re: Birthday Dinner Menu Suggestions
Posted by Phresh on 3/15/11 at 10:53 pm to LadyRedElephant
Cook whatever you want. Just don't serve it all together. Serve it as separate course, it makes even the crappiest meal seem special.
i don't think it is the best but i heard heads and tails is 2.89 so there's a base at least
re: What is the best size crawfish pot?
Posted by Phresh on 3/15/11 at 5:36 pm to LSUTigers1508
a good rule of thumb is that a pot can cook half its quart-age in pounds of crawfish. for example a 60 quart pot can cook 30 lbs. most sacks are between 30-40 pounds so 60 is a little small in my opinion. 100 quarts leaves some extra room which is always a plus. PS the best price on crawfish pots is at Sam's Club.
re: How do you boil your crawfish?
Posted by Phresh on 3/14/11 at 11:20 pm to Danger Close
1. Purge crawfish. To purge the crawfish empty a sack of crawfish into the cooler designated for crawfish. Make sure the cooler plug is in so the cooler will fill with water. Fill the cooler with water then gently stir the crawfish. The water should become murky with mud from the crawfish. Then drain the water. Repeat this process several times until the water is pretty much clear. Remove any died crawfish during the purging process. Purge show be done in advance of the boiling process to expedite the entire process. There is no need to add salt to the purging water at this point. The objective of purging the crawfish it to get the mud out of their propulsion track. Crawfish move by inhaling water and then ejecting it out. Purging removes this grit from them. It is a common misconception that purging clears out their GI track.
2. Fill the 100-quart pot about half way.
3. Connect your propane tank to the burner.
4. Using the lighter ignite the burner.
5. Before water reaches a boil, which and take anywhere from 20-40 minutes, add the crawfish seasoning and half a box of Morton Kosher Salt. I don’t want to tell you how much season to add because each seasoning is different. But do remember 50-quarts of water is a lot. Also you want the water to be move spicy then the final crawfish. I would expect to use close to a full box of seasoning. Use your sense of smell and taste to get it right. These are the basic of the season start here and come up with what you like you can add Worcestershire sauce, beer, liquid seasoning, the bags of spices, whatever you want to make it your own. But I would add slowly 1 or 2 items at a time to make sure you like it.
6. As the final seasoning step, half all the lemons and squeeze them into the water, also rough chop the onions and add them as well. These onions are for flavoring not as part of the trash. Also make sure to put the lemons and onions in before the basket that way they will stay in the pot through all the boils.
7. When the water reaches a boil, put the trash in the strainer. Allow cooking at a boil for 15-20 minutes. If you put onion in for trash as well make sure to cut them long the hemisphere as to keep both ends attached this way the don’t fall apart in the cooking process.
8. Then remove the strainer from the pot and fill it about ½-3/4 full of crawfish using the paddle as a beam have 2 people SLOWLY lower the strainer into the pot. Stir the crawfish gently, cover the pot and allow the water to return to a boil. Should take 5-7 minutes.
9. Once the water is boiling again kill the heat, and add half 2 lbs. of ice (half a bag). The ice lowers the temperature of the water and helps the crawfish absorb more seasoning.
10. Cover and let the crawfish sit for 15-20 minutes.
11. Spray a dry cooler with pam no stick spray, this prevents your cooler from staining or picking up odors.
12. After the crawfish have soaked remove them to the cooler and allow steaming for another 10 minutes. If you find your crawfish under seasoned you can sprinkle more season directly on the crawfish do this before steaming.
13. Finally, DRINK A BEER AND ENJOY!
2. Fill the 100-quart pot about half way.
3. Connect your propane tank to the burner.
4. Using the lighter ignite the burner.
5. Before water reaches a boil, which and take anywhere from 20-40 minutes, add the crawfish seasoning and half a box of Morton Kosher Salt. I don’t want to tell you how much season to add because each seasoning is different. But do remember 50-quarts of water is a lot. Also you want the water to be move spicy then the final crawfish. I would expect to use close to a full box of seasoning. Use your sense of smell and taste to get it right. These are the basic of the season start here and come up with what you like you can add Worcestershire sauce, beer, liquid seasoning, the bags of spices, whatever you want to make it your own. But I would add slowly 1 or 2 items at a time to make sure you like it.
6. As the final seasoning step, half all the lemons and squeeze them into the water, also rough chop the onions and add them as well. These onions are for flavoring not as part of the trash. Also make sure to put the lemons and onions in before the basket that way they will stay in the pot through all the boils.
7. When the water reaches a boil, put the trash in the strainer. Allow cooking at a boil for 15-20 minutes. If you put onion in for trash as well make sure to cut them long the hemisphere as to keep both ends attached this way the don’t fall apart in the cooking process.
8. Then remove the strainer from the pot and fill it about ½-3/4 full of crawfish using the paddle as a beam have 2 people SLOWLY lower the strainer into the pot. Stir the crawfish gently, cover the pot and allow the water to return to a boil. Should take 5-7 minutes.
9. Once the water is boiling again kill the heat, and add half 2 lbs. of ice (half a bag). The ice lowers the temperature of the water and helps the crawfish absorb more seasoning.
10. Cover and let the crawfish sit for 15-20 minutes.
11. Spray a dry cooler with pam no stick spray, this prevents your cooler from staining or picking up odors.
12. After the crawfish have soaked remove them to the cooler and allow steaming for another 10 minutes. If you find your crawfish under seasoned you can sprinkle more season directly on the crawfish do this before steaming.
13. Finally, DRINK A BEER AND ENJOY!
Crawfish Price Index
Posted by Phresh on 2/14/11 at 8:48 pm
With baseball season upon us I have found my good reason to start boiling crawfish. However, there is no complete index of local prices online. To ease the process of finding the best price let's start here. Post price/lb, location, and whether its live or boiled. Happy boilin'
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