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Posted on 12/5/22 at 6:37 am to Potchafa
A good cigar paired with whatever meat I have in the smoker at that moment.
Posted on 12/5/22 at 6:38 am to Potchafa
Paul Prudhomme's Blackened Steak Magic sizzling on a ribeye.
Posted on 12/5/22 at 6:41 am to drexyl
Honeysuckle blooming is up there.
Posted on 12/5/22 at 6:44 am to jaytothen
quote:
Pussy
Not gonna lie. I remember that first finger sniff more than any other smell that comes to mind.
I remember high mountain air in Switzerland as a kid and also the honeybun plant they would blow across the school bus stop every morning.
Posted on 12/5/22 at 6:44 am to Potchafa
Fajitas from the local Mexican joint when I’m 6 margaritas deep
Posted on 12/5/22 at 6:50 am to Potchafa
Mornings at grandma house in the 80s… old fashioned pig bacon and stovetop sugar syrup
Posted on 12/5/22 at 6:52 am to Britlab
Citrus in bloom, close second was my grandmother baking.
Posted on 12/5/22 at 6:52 am to Potchafa
Sweet olive trees at Thomas Boyd.
Posted on 12/5/22 at 6:55 am to ABucks11
quote:
2 stroke outboard motor exhaust before sunrise
This and I’ll add in the new born baby smell.
Posted on 12/5/22 at 6:56 am to Potchafa
Phosgene
Just like fresh cut grass
Just like fresh cut grass
This post was edited on 12/5/22 at 6:57 am
Posted on 12/5/22 at 6:57 am to GEAUXT
quote:
Maybe not "best" but the smell of onions and garlic sautéing is my favorite
Steak sizzling in a pan ain’t bad either
Posted on 12/5/22 at 6:57 am to BlueRunner
quote:
love this smell, but throw in some green peppers with the onions.
Cook the onions and garlic first baw, water content in the peppers makes them steam if not
Posted on 12/5/22 at 6:58 am to Potchafa
Cinnamon rolls in the morning.
Posted on 12/5/22 at 7:05 am to NBR_Exile
Cinnamon rolls in the morning for sure ^
Something about it
Hand in hand with that a warm king cake during a morning rally for Mardi Gras also has a certain je ne sais quoi to it that sticks in my brain
Something about it
Hand in hand with that a warm king cake during a morning rally for Mardi Gras also has a certain je ne sais quoi to it that sticks in my brain
Posted on 12/5/22 at 7:06 am to LSU-MNCBABY
quote:Caramelize (or close to it) the onions first, then add the peppers. Then when the dish is almost done, you add the garlic at the very end and only cook for 30 seconds to a minute. When you add the garlic to dishes, you want to add it at the end, or after you add the garlic, you want to add some liquid to keep it from burning.
Cook the onions and garlic first baw, water content in the peppers makes them steam if not
Posted on 12/5/22 at 7:07 am to Potchafa
Cutting rice from the combine.
A fresh plowed field.
A fresh plowed field.
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