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Tigersminus21
| Favorite team: | |
| Location: | northa town |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 33 |
| Registered on: | 9/21/2012 |
| Online Status: | Not Online |
Forum
Message
re: Billy's Boudin Scott,La
Posted by Tigersminus21 on 10/22/12 at 1:37 pm to LSUTygerFan
Billy's is my personal favorite Boudin. His Krotz Springs store is on the way to my hunting lease and I eat it far more than I should during hunting season. It's definitely a legit Acadaina boudin shop, unlike some of the tourist traps.
1
re: Has your wife ever said anything about cooking that made you wonder how you ever
Posted by Tigersminus21 on 10/22/12 at 1:29 pm to GonePecan
My wife doesn't complain because everthing she ate before we were married came out of a box, or a restaurant kitchen.
re: Weirdest thing you've eaten when you were desperate for something sweet
Posted by Tigersminus21 on 10/19/12 at 8:57 am to Darla Hood
Holy Smokes, you win! I was going to say butterscotch chips out of my wife's baking stash but I'm kind of embarassed of that answer now.
re: How to mantain temperature in smoker with charcoal??
Posted by Tigersminus21 on 10/19/12 at 8:41 am to DownshiftAndFloorIt
One other thing that helps is to drill some holes in your charcoal pan to increase airflow. I used to have a smoker just like yours and It had a terrible problem with the ash from the top coals smothering the fire out. If you use lump charcoal instead of briquettes, it will help too becuase it produces much less ash. Once I drilled the holes I had a lot easier time keeping a consistent temp.
re: Shrimp and grits
Posted by Tigersminus21 on 10/19/12 at 8:10 am to BRgetthenet
Sorry bra. That's like a pavlovian response everytime I see the words "shrimp and grits"
I'll try and take it down a notch.
I'll try and take it down a notch.
re: Shrimp and grits
Posted by Tigersminus21 on 10/19/12 at 7:58 am to diamondtiger
And the winner for the most over-rated dish of all time goes to...
re: Homemade hamburgers
Posted by Tigersminus21 on 10/18/12 at 11:23 am to ItFliesItDies
+1 on the 80/20 chuck, simple seasoning, loose pack.
re: What brand and type of coffee do you buy for the house?
Posted by Tigersminus21 on 10/16/12 at 2:20 pm to Count Chocula
Community DR
re: What Did You Have For Breakfast?
Posted by Tigersminus21 on 10/15/12 at 10:56 am to Hugo Stiglitz
Pot of coffee. 3 Advil.
re: I just witnessed some of the worst cooking instructions on TV
Posted by Tigersminus21 on 10/15/12 at 8:16 am to CITWTT
Food network is a joke. There used to be some legit shows on there, but now it has been dumbed down for the sheeple to the point where it's unwatchable. Best cooking on TV LPB create channel. Cox chan 123.
re: Has anyone ever bought a cow for slaughter?
Posted by Tigersminus21 on 10/12/12 at 4:30 pm to Red Solo Cup
You can go to a legit butcher like Scallans and buy a whole, half or quarter cow butchered to your liking. My brother in law does this twice a year. Problem is, i find the meat to be meh...
re: Looking for a simple homemade dressing to go with grilled shrimp salad....
Posted by Tigersminus21 on 10/12/12 at 2:59 pm to LSUdm21
I think Sensation dressing is pretty much the Alpha dressing. Easy to make and really tasty.
Some people would say it's too punchy for something delicate like shrimp. I say not.
1/2 cup vegetable oil
1/2 cup olive oil
2 tbsps lemon juice
3 cloves garlic, minced and mashed
2 tbsps white vinegar
salt and black pepper to taste
2 tbsps chopped fresh parsley
1 cup grated Romano cheese
Sometimes some minced black olives are a nice addition to this as well. Put all these ingredients in a jar and shake the bejesus out of it. Use what you need and the rest keeps in the fridge easily for a week.
Some people would say it's too punchy for something delicate like shrimp. I say not.
1/2 cup vegetable oil
1/2 cup olive oil
2 tbsps lemon juice
3 cloves garlic, minced and mashed
2 tbsps white vinegar
salt and black pepper to taste
2 tbsps chopped fresh parsley
1 cup grated Romano cheese
Sometimes some minced black olives are a nice addition to this as well. Put all these ingredients in a jar and shake the bejesus out of it. Use what you need and the rest keeps in the fridge easily for a week.
re: What to smoke?
Posted by Tigersminus21 on 10/12/12 at 11:29 am to Tigersminus21
I smoke by temp, not time but usually brisket and butt take me about 10 hours of smoking time. I did pulled pork for the Auburn game. I put them on around 7ish and they were ready for game time.
re: What to smoke?
Posted by Tigersminus21 on 10/12/12 at 11:11 am to tgrbaitn08
That's not enough time to do brisket or pork butt.
Spare ribs, you can do in 6hrs
Babybacks, you can do in 5 hrs
Pork Loin, you can do in 4 hrs
Chicken, you can do in 4 hours
I, personally am doing chicken in keeping with the "Gamecock" theme.
Spare ribs, you can do in 6hrs
Babybacks, you can do in 5 hrs
Pork Loin, you can do in 4 hrs
Chicken, you can do in 4 hours
I, personally am doing chicken in keeping with the "Gamecock" theme.
re: Food Board: Last dinner in Orange Beach. Ideas?
Posted by Tigersminus21 on 10/11/12 at 4:52 pm to SLC
Drive to Pensacola and go to McGuires Irish Pub.
Best food on the emerald coast. (although that aint sayin a whole lot)
Best food on the emerald coast. (although that aint sayin a whole lot)
re: Suggestion for French Quarter restaurant needed
Posted by Tigersminus21 on 10/11/12 at 4:35 pm to HowboutthemTigers
Try the Bon Ton Cafe'. Solid old school New Orleans food. Prices are not crazy, staff is friendly. Atmosphere is cozy and a bit dated but that's part of the charm IMO. Catfish bites for the table followed by some turtle soup and crabmeat au gratin is as solid a meal as you will get anywhere.
re: One Dessert that you ALWAYS order
Posted by Tigersminus21 on 10/10/12 at 4:55 pm to gatorhata9
REAL key lime pie
re: In BR for work. Off college. What should I have for lunch?
Posted by Tigersminus21 on 10/10/12 at 11:11 am to Banjo
Parrain's has a nice lunch menu.
re: Lets talk about Olde Tyme Grocery
Posted by Tigersminus21 on 10/10/12 at 10:46 am to Darla Hood
It's a classic. You have to admire anybody who can run a business for that long with no drop off in quality. It's every bit is good now as it was 20 years ago when I was in school at USL.
Holy crap... 20 years.... i'm getting old.
Holy crap... 20 years.... i'm getting old.
re: Gravy question
Posted by Tigersminus21 on 10/9/12 at 11:09 am to Count Chocula
Make a little roux, except stop it way short of what you would use for gumbo. Get it to about the color of peanut butter. Get your liquid up to a boil and whisk in the roux a little at at a time until it's the right consistency. Way better than straight flour.
re: Brown Rice Jambalaya Question
Posted by Tigersminus21 on 10/9/12 at 10:34 am to Stadium Rat
I tried this once and it tasted so awful I didn't bother to try and perfect it. I'd rather have no jambalaya at all.
re: What is the board's general consensus on Tom Fitzmorris?
Posted by Tigersminus21 on 10/9/12 at 8:41 am to threeputt
NOLA is a unique place, and Fitzmorris fits like a glove. His act wouldn't fly anywhere else, but hey that's part of the charm. We are talking about the same radio market where a former host is doing time on a murder rap and most of the announcers are in dire need of speach therapy.
re: new suggestions to eat outside of BR
Posted by Tigersminus21 on 10/5/12 at 10:36 am to Jax007
I really like Val's Marina in Maurepas...
Old school fried seafood joint. Very laid back atmosphere and better fried seafood than anywhere in BR (IMO)
Only problem is, I think they took some water during Isaac and I'm not sure if they are back open.
Old school fried seafood joint. Very laid back atmosphere and better fried seafood than anywhere in BR (IMO)
Only problem is, I think they took some water during Isaac and I'm not sure if they are back open.
re: Hymel's in Convent
Posted by Tigersminus21 on 10/4/12 at 5:05 pm to geauxfish24
Ok, here's the thing. Standing on the merits of it's food alone this place is meh. BUT... you walk into the place and it's suddenly 1975. The paneling on the walls, the ice cold fish bowls of draft, the Falstaff signs on the wall. I think it's a cool experience. It's the kind of place you can go with 6 or 8 friends and camp out for 3 hours and have a blast. Stick to the stright line boiled and fried seafood and you will be fine. Soups are horrible, and the baked stuff isn't much better. As long is this place is standing they can count on one or two visits a year from me.
re: WFST: Post Debate
Posted by Tigersminus21 on 10/4/12 at 4:56 pm to Count Chocula
cucumber salad
last of the leftover potato and ham soup
Backstrap kabobs
Boston Lager
last of the leftover potato and ham soup
Backstrap kabobs
Boston Lager
re: Worst fast food service in Baton Rouge?
Posted by Tigersminus21 on 10/4/12 at 4:49 pm to LSUcdro
POPEYES. PICK A POPEYES.... ANY POPEYES
re: Food OCD- what is your quirk?
Posted by Tigersminus21 on 10/3/12 at 4:46 pm to Tigertown in ATL
I hate people dragging arse when I call them to dinner. I always serve myself last, and I hate eating cold food.
re: Gino's off college in BR?
Posted by Tigersminus21 on 10/3/12 at 8:22 am to Modern
I think Gino's is what you are looking for. I consider it one of the best restaurants in BR. Waitstaff are pros and the dining room runs like a well oiled machine. The menu is what you would expect from an old school American - Italian restaurant and they execute it flawlessly. (as they should after being open as long as they have). Prices are very reasonable. My wife and I went last week and got out of there for around 60 bucks and we had drinks and shared a dessert.
Atmosphere is pleasant enough but not ultra fancy. Lighting is low and I've never thought it was loud in there.
Atmosphere is pleasant enough but not ultra fancy. Lighting is low and I've never thought it was loud in there.
re: Pimping my Weber Smokey Mountain
Posted by Tigersminus21 on 10/2/12 at 4:40 pm to Btrtigerfan
That's going to be nice. I have a big old stick burner that requires me to stay up all night drinking and tending the flame. Please post up a review of the thing after you have tried it out.
re: Favorite restaurant at Disney World - all parks
Posted by Tigersminus21 on 10/2/12 at 11:14 am to jordan21210
I agree with you there Jordan. I wish Disney would allow you get beer or wine instead of dessert and apps. They kill you with the amount of food you get. I just mention it here, because I thought the desserts there were exceptional.
re: Best recipes on a budget?
Posted by Tigersminus21 on 10/2/12 at 9:28 am to Tornado Alley
40 clove chicken
1 whole cut up fryer
1/4 cup plus 2 tablespoons olive oil
dried herbs of choice. (i use thyme and rosemary)
40 peeled cloves garlic (i use 2-3 heads, don't worry about the exact number)
Directions
Preheat oven to 350 degrees F.
Season chicken with your favorite seasoning. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil and garlic cloves. Sprinkle with herbs. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
If you buy the chicken right, you can do the whole thing for under $10 and eat on it for several days.
1 whole cut up fryer
1/4 cup plus 2 tablespoons olive oil
dried herbs of choice. (i use thyme and rosemary)
40 peeled cloves garlic (i use 2-3 heads, don't worry about the exact number)
Directions
Preheat oven to 350 degrees F.
Season chicken with your favorite seasoning. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil and garlic cloves. Sprinkle with herbs. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
If you buy the chicken right, you can do the whole thing for under $10 and eat on it for several days.
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