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Posts By BlackenedOut
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Food and Drink
re: Cioppino Recipes or Tips? - BlackenedOut
Id make a nice stock with some shrimp shells And fish bones. First dry toast the shells in your stock pot, you want them nice and red. Add fish bones and continue "toasting" then deglaze with some pernod Or white vermouth or white wine. Then add a quartered onion, carrot, celery, black peppercorns...
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Food and Drink
re: So The NOLA Oyster Festival Is The Last Weekend of May - BlackenedOut
Agree. Its because the quarter and hotels dont need help in oyster season. Plus vibrio has nothing to do with refrigeration. More of an issue late summmer. Fact is oysters, gulf oysters, arent great right now taste wise....
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Food and Drink
re: Cioppino Recipes or Tips? - BlackenedOut
Take your time making a really great stock. This is from experience with bouillabaise which is similar. ...
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Food and Drink
re: So The NOLA Oyster Festival Is The Last Weekend of May - BlackenedOut
Thats the stated reason, along with desire to show people that gulf oysters are good in months that dont have an R in it. Its all good cover for real reason of, "heads in beds, butts in seats" year round....
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Food and Drink
re: Mediterranean Cruise Recs - BlackenedOut
Im just assuming, but correct me if wrong, that since this is a cruise, you will need to be back on ship by 6 pm (taking dinner out) so you are looking for lunch. The real problem is most "lunch hours" in Europe, but especially Spain, dont begin until 1 pm at the earliest. So not sure how tight ...
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Food and Drink
re: Why Isn't Louisiana A BBQ State? - BlackenedOut
Mainly its because of heritage. As we all know, there are two main branches of Louisiana cooking: cajun and creole. From Cajun cuisine we get whole hog via boucherie, sausage making, or cochon de lait and not bbq. And creole cooking, which developed largely in urban environment and was based on Euro...
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Food and Drink
re: Mediterranean Cruise Recs - BlackenedOut
Barcelona, what do you like to eat/spend on food?...
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Food and Drink
re: MasterChef Season 6-Contestant from BR - BlackenedOut
Hijack: is there a more overly used moniker than the term, chef? Anyone remotely tied to the food world calls themself or lets others call them a chef. ...
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Food and Drink
re: Kid Friendly NOLA Dinner Ideas - BlackenedOut
You are in luck as this is a situation, dining with kids in New Orleans, I find myself in repeatedly. Freret St. is the absolute best for this. There are tons of restaurants that all serve food familiar to kids and kid friendly, but with care and attention and cocktails. Its like the culinary eq...
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Food and Drink
re: Best Way To Hold a Risotto For 30 Minutes? - BlackenedOut
Id imagine over a low low heat with occasional stirring the risotto would be fine. But par cooking and finishing at dinner time is your best option....
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Food and Drink
re: How to Talk Like a Real-Life Line Cook - BlackenedOut
I dont disagree, but if the fanciest dish on the menu at this fictitious restaurant is a risotto with mushrooms, 90 covers is a bad sign. The place doesnt sound like its a Michelin 3 Star in the middle of a Scandinavian wasteland....
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Food and Drink
re: Galatoire's NOWFE wine dinner - pics - BlackenedOut
[quote]Galatoire's does so much business with Clenenden (the producer) he wanted to join the dinner and bring some older bottles.[/quote] Pretty certain every restaurant in the country doing a wine dinner says some variation of above. ...
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Food and Drink
re: Veal Chops - Recommendations on How To Prepare - BlackenedOut
Assuming these are veal chops as I think if them, thats a lot of veal (and probably expensive). I like to pan roast them as you would a steak, with salt, pepper. Pull them after about few minutes per side. Make a pan sauce with some shallot, parsley and white wine. ...
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Food and Drink
re: Tis the Beach Season coming, Beach drink ideas - BlackenedOut
Good call. My favorite in that genre is to steep some watermelon chunks and a sliced jalapeño in a handle of tequila for about 5 days. Then strain and re bottle. Make a margarita with lime and simple to taste. Similar effect to a bloody mary but not as heavy...
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Food and Drink
re: Tis the Beach Season coming, Beach drink ideas - BlackenedOut
Hemingway daquiri Rum, lime, grapefruit, and maraschino liquor. Use caution...
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Food and Drink
re: How to Talk Like a Real-Life Line Cook - BlackenedOut
good point. Cant wait to spy on these cooks next conversation which will go like this: "Know anyone hiring. I'll work garde manger. Place I am at now wont last 3 more weeks."...
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Food and Drink
re: WFDT? - BlackenedOut
I have 3 olive trees, Martini. Got fruit last year and looks like fruit this year as well. Fruit last year got eaten by some critter right before ripe. The only way mine will spring fruit, and I suspect yours, is if we have a particular cold winter. Trees need 200 hrs or so of below 49 weather (not ...
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Food and Drink
re: How to Talk Like a Real-Life Line Cook - BlackenedOut
I suspect it means that cook had full orders for 2 tables of 4 and a table of 3 that all came in at same time...
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Food and Drink
re: Compere Lapin opening June 2. Tickets to preview dinners available. - BlackenedOut
Will be interesting to watch this one unfold. Its been hard for outside Chefs to crack New ORleans facade. Anybody remember Todd English's place?...
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Food and Drink
re: Avo - Set to open this week perhaps - BlackenedOut
Website plays better on a phone, but yeah its all over the place trying to load on a desktop. ...
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Posts By BlackenedOut
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