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Tigers134
| Favorite team: | LSU  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 248 |
| Registered on: | 7/12/2012 |
| Online Status: | Not Online |
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re: Best Chicken Salad in BR
Posted by Tigers134 on 6/25/13 at 5:17 pm to BRgetthenet
I'm thinking about adding green grapes and walnuts to Calvin's chicken salad in hopes that it can taste remotely like Lola's in Covington.
Oh right, because it doesn't come with grapes or nuts or anything. I think there's celery and some peppers, maybe. Also the usual mayo.
Oh right, because it doesn't come with grapes or nuts or anything. I think there's celery and some peppers, maybe. Also the usual mayo.
1
re: Brita Water Filter Products
Posted by Tigers134 on 2/7/13 at 6:14 pm to DEANintheYAY
Appreciate it. I'm going buy some tonight.
Brita Water Filter Products
Posted by Tigers134 on 2/7/13 at 4:45 pm
Which is your favorite pitcher and bottle?
Looking to buy one of each and having trouble choosing.
Looking to buy one of each and having trouble choosing.
quote:
No local draft beers.
Maybe he'll be okay with a nice bottle of wine, then! Thanks for the info, everyone!
quote:
You won't be disappointed at ghallagers if you like mr. Johns.
My SO really likes Mr. John's. It's more for him than me, so I definitely want to find a place that he'll like.
Would you happen to know if they have draft beer at Ghallager's? We're both really into local draft beers and good whiskey, so either would do.
My SO and me both like medium rare steaks. The best steak we've ever had was at Mr. John's in Nola, so looking for something comparable. Keith Youngs seems like a lot of people like it. I've actually never heard of it!
Best Steaks on the Northshore - LA
Posted by Tigers134 on 1/23/13 at 9:57 am
Trying to plan a nice steak dinner at a restaurant on the Northshore. I'm not from the area, and I'm wondering where I can get the best steak. I won't leave the Northshore for the dinner because we both have work the day of the dinner and the day after. It's a special occasion.
I don't really want to go to Slidell, either. I'd like to do Mandeville, Covington, or Madisonville.
I don't really want to go to Slidell, either. I'd like to do Mandeville, Covington, or Madisonville.
Oh.. totally missed that. Sorry.
Spaghetti Recipe Suggestions
Posted by Tigers134 on 1/8/13 at 1:19 pm
I'm going to make a spaghetti tonight.
I prefer a meaty spaghetti which is unlike traditional Italian spaghetti. I also don't like meatball spaghetti. That's just my preference. I'm more into a Cajun spaghetti, so if you have any good suggestions, that would be awesome!
As of now, here's my recipe:
Lean ground meat, seasoned to taste with my grandpa's seasoning
Tomato sauce
Tomato paste
(I use fresh vegetables)
Sauteed Onions
Onion tops
Bell peppers
Celery
Mushrooms
Diced tomatoes
Garlic cloves
Parsley
Basil
Thanks in advance
I prefer a meaty spaghetti which is unlike traditional Italian spaghetti. I also don't like meatball spaghetti. That's just my preference. I'm more into a Cajun spaghetti, so if you have any good suggestions, that would be awesome!
As of now, here's my recipe:
Lean ground meat, seasoned to taste with my grandpa's seasoning
Tomato sauce
Tomato paste
(I use fresh vegetables)
Sauteed Onions
Onion tops
Bell peppers
Celery
Mushrooms
Diced tomatoes
Garlic cloves
Parsley
Basil
Thanks in advance
Nice. Checking it out now.
Great tip! I'm going to have to try that.
quote:
BTW almost all the birds we've been killing lately have been full of snails from bill to butt.
That stinks... literally and figuratively.
quote:
Yeah, I just thought the crawfish would give them a fishy taste.
Since the crawfish feed off of the rice, too, they have a little less of a fishy taste.
Crawfish and rice are grown in the same fields that we hunt duck in, and spoonbill feed on fish and crustaceans and rice.. They eat rice, too. Fattens 'em up really nicely.
re: Fresh Wild Duck Breast Discussion
Posted by Tigers134 on 1/6/13 at 8:28 pm to bossflossjr
That looks amazing. Thanks for the info - I'll post mine next time I cook it (should be soon), and I've got wild duck to do it with.
Looks awesome. Wish I could eat some, too
Looks awesome. Wish I could eat some, too
re: Just got my Beer Brewing Kit In!
Posted by Tigers134 on 1/6/13 at 8:19 pm to LSUAlum2001
Not seeing the picture. Sorry
re: Just got my Beer Brewing Kit In!
Posted by Tigers134 on 1/6/13 at 8:13 pm to LSUAlum2001
quote:
I received a refill for Mr. Beer, and I don't have the minikeg, so I bought a 2 gallon glass jar with lid, weather stripping and duck tape.
Crafty, man. That's a pretty nice rig up you got there.
re: Worst bar in Baton Rouge?
Posted by Tigers134 on 1/6/13 at 8:11 pm to RebelTiger1848
quote:
Just from the look doesn't seem like my type of bar.
Not my type of bar either. Probably because I walked past it once going from Happy's to The Office only to get caught in the line of fire of some guys... and I mean gun fire, with bullets... some guy shot another guy and then drove away.
And then a drunk chick yelled "Oh my god, you just got shot! hahaha!"
Yeah... not my type of place.
M Bar? How has no one mentioned that one yet...?
Sweet. Thanks.
Do you know of any BR brewing clubs that meet one a month or so? I'm trying to get into one.
Do you know of any BR brewing clubs that meet one a month or so? I'm trying to get into one.
Just got my Beer Brewing Kit In!
Posted by Tigers134 on 1/6/13 at 7:08 pm
I know I've posted a lot today... kind of procrastinating, plus this board is pretty awesome.
I got my first beer brewing kit, and I'm trying to start my first batch next week. Looking for something slightly fruity like Abita Purple Haze.
Any suggestions on a recipe?
I got my first beer brewing kit, and I'm trying to start my first batch next week. Looking for something slightly fruity like Abita Purple Haze.
Any suggestions on a recipe?
re: How do you cook Spoonbill?
Posted by Tigers134 on 1/6/13 at 7:05 pm to Aubie Spr96
quote:
Please post a recipe for said gravy
Not sure if you were asking me, but I find that the best gravy for squirrels is just what comes from the squirrels mixed with water. Once you've got the squirrels cooked and tender, take them out, add some flour to the gravy in the pot to thicken it up, and then put the squirrels back in.
Of course, this method depends a lot on how you seasoned the squirrels. I use my grandpa's seasoning (think less salty than Tony's and less red pepper than Slap Ya Mama), and it works like a charm.
quote:
I built my own.
Best way to do it. I might look into getting one from that scrap place. Thanks for the tip!
quote:
I have not had a good, old-fashioned duck gravy in a long time
Squirrel, duck, and rabbit gravy (in that order) are my favorite types of gravy.
There's just something about wild game's gravy that makes it better than anything else.
My grandpa is a pretty great cook. I guess with 80+ years experience and remembering recipes from even his grandfather, he's got a lot of ideas and wisdom for it. It's pretty great that he can still cook for me
The meat doesn't actually fall off in the pot, but it's really close to it.
re: How do you cook Spoonbill?
Posted by Tigers134 on 1/6/13 at 1:44 pm to Ole Geauxt
Hmm... well, I'm willing to try it even if it's firm.
My grandpa cooks awesome spoonbill. Had some the other day and could barely speak while eating it.
He takes the whole duck, seasons it with seasoning he makes himself on the outside and in the cavity. He then cuts garlic in half and puts a piece in a slit he cuts in each of the breast. He lets it marinate overnight.
The next day, he pan fries the duck, adds water up to half the duck and lets it cook down, flips the ducks over and adds the same amount of water to cook down again. Then he adds water to the top of the duck, adds a little of his homemade roux to thicken up the gravy, and cooks those suckers until the meat falls off.
It's phenomenal.
My grandpa cooks awesome spoonbill. Had some the other day and could barely speak while eating it.
He takes the whole duck, seasons it with seasoning he makes himself on the outside and in the cavity. He then cuts garlic in half and puts a piece in a slit he cuts in each of the breast. He lets it marinate overnight.
The next day, he pan fries the duck, adds water up to half the duck and lets it cook down, flips the ducks over and adds the same amount of water to cook down again. Then he adds water to the top of the duck, adds a little of his homemade roux to thicken up the gravy, and cooks those suckers until the meat falls off.
It's phenomenal.
re: How do you cook Spoonbill?
Posted by Tigers134 on 1/6/13 at 1:30 pm to Ole Geauxt
quote:
cut the heavy red out, steak into about 4 inch by 1/2 inch pieces, salt, pepper, corn meal and fry
I might actually do this today. That sounds really good.
re: How do you cook Spoonbill?
Posted by Tigers134 on 1/6/13 at 1:18 pm to Matisyeezy
quote:
bacon drippings
That sounds awesome. I've never tried that!
How do you cook Spoonbill?
Posted by Tigers134 on 1/6/13 at 1:02 pm
Okay.. I know some people have this thing against spoonbill.
Where I'm from, the spoonbill feed on rice and crawfish, so they don't have much of a fishy taste. I've had some great spoonbill, and I've had some absolutely awful spoonbill.
How do you cook yours?
Where I'm from, the spoonbill feed on rice and crawfish, so they don't have much of a fishy taste. I've had some great spoonbill, and I've had some absolutely awful spoonbill.
How do you cook yours?
That's just classy. The copper core ones look nice, too, though. I have to admit they do.
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