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Food and Drink Board
re: Esquire Network shows to spotlight New Orleans drinking - BlackenedOut
Again i said not that there is anything wrong with that. But if i moved to nyc id never consider myself a new Yorker ...


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Food and Drink Board
re: Esquire Network shows to spotlight New Orleans drinking - BlackenedOut
I was born and raised here and im even hesitant to say Im a New Orleanian...


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Food and Drink Board
re: Esquire Network shows to spotlight New Orleans drinking - BlackenedOut
Brew Dogs was better than Best Bars, I thought. The gal in Broussards who had the wine away and said "I'm a new Orleanian" she is a transplanted New Yorker. Not that there is anything wrong with tht. ...


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Food and Drink Board
re: Can we talk salt on here? Celtic? Sea? Himalayan aka Pakistani? - BlackenedOut
I use kosher salt for pretty much all needs. Maybe a sea salt as a finishing salt on meat or in desserts...


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Food and Drink Board
re: Having a baby, need prepare ahead meal ideas - BlackenedOut
Ok, so a big pot of gumbo frozen and put into individual serving sizes. That is all fine and well, but the average person's freezer is now full of gumbo. With a newborn, you will find you actually have a surprising amount of time on your hand (again assuming its OP's firstborn). The kid for the firs...


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Food and Drink Board
re: Having a baby, need prepare ahead meal ideas - BlackenedOut
Pointless. Assuming this is your first child, you will probably do better having staples on hand (pasta, chicken breasts, ground meat, etc...) that can be thrown together in 20 minutes than cooking and freezing....


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Food and Drink Board
re: Tom Fitzmorris - The Food Show - BlackenedOut
Im fairly positive Tom and Peter King were twins separated at birth. Also, am fairly certain both have Aspbergers ...


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Food and Drink Board
re: Southern Living - Top 100 - BlackenedOut
Its neither northern nor southern. See Kennedy's quote that "DC has the charm of the North and the efficiency of the South." Its like Lakeview, but sub Orleans Parish and Jefferson Parish...


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Food and Drink Board
re: Rocket Science BBQ - BlackenedOut
Anything involving numbers or science or something not involving words is science to me. But I am just an unfrozen caveman lawyer. ETA: The rocket science part is my own editing and headlining. Dont mean to offend real rockets or scientists. ...


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Food and Drink Board
re: Rocket Science BBQ - BlackenedOut
I have no clue what an FEA modeler does either. I was more interested in the bbq. ...


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Food and Drink Board
Rocket Science BBQ - BlackenedOut
Cool video on Howard Conyers who by day is a rocket scientist at NASA and on weekends cooks whole hog in Central City. [link=(https://www.youtube.com/watch?v=PT9DuqqH--c)]LINK[/link]...


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Food and Drink Board
re: The Irish House on St. Charles - BlackenedOut
The sauce is a bit more west indies than Buffalo, its sweeter and darker tasting. Granted I havent been in probably 18 months but I always liked the comfort of the place. ...


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Food and Drink Board
re: Besh and Sanchez info - BlackenedOut
Well two of them he was representing did open on Magazine. I was more speaking about the restaurants/food purveyors he was repping all of whom seemed to pick up and look elsewhere. ...


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Food and Drink Board
re: The Irish House on St. Charles - BlackenedOut
Damn good wings, if non-traditional. And yes, when it stops being hotter than a pizza oven. Check it out. It isnt mind blowing or wow factoring or any other thing people need when they dine out. But it is good for what it tries to be. ...


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Food and Drink Board
re: Besh and Sanchez info - BlackenedOut
That is likely. Also, there just isnt a sufficient labor force in the city to run as many restaurants as we have. Read here: anyone lurking and getting ready to apply to law school, go become a waiter, bartender, or cook instead....


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Food and Drink Board
re: Besh and Sanchez info - BlackenedOut
Anecdotal but say 18 months ago a friend of mine who does commercial real estate for large clothing companies and restaurants was always in New Orleans looking at spots along Magazine for his national clients. Haven't seen hide nor hair of him in about 8 months. All the places he was shopping fo...


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Food and Drink Board
re: Turkey brine - BlackenedOut
Whole chicken, I'll do dry brine in morning, leave uncovered in fridge while at work for example. Pork - depends on the precise technique and cut. But lets say pork chops - 4 hours. A whole butt - overnight. Cut up chicken, like breasts, about 30 minutes to an hour. Beef - same issues as...


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Food and Drink Board
re: Turkey brine - BlackenedOut
I bet you fry turkeys as well. I kid. But in all actuality, a dry brine doesnt require an unfrozen bird. It is incredibly easy to do and is much more hygienic and efficient(just a guess) than using a cooler for 3 days to get something that is waterlogged. I once believed wet brining was ...


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Food and Drink Board
re: Turkey brine - BlackenedOut
Its just sprinkling salt on a protein and letting time do the work. It is sort of halfway between seasoning food and curing it. Read this to get caught up [link=(http://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird)]LINK[/link]...


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Food and Drink Board
re: Turkey brine - BlackenedOut
Yeah I pretty much use a dry brine exclusively. Pork roasts (either salt, salt and sugar, or a more rub style), lamb, steak, chicken, etc... Its so simple even an unfrozen cave man lawyer could do it. ...


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