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Posts By BlackenedOut
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Food and Drink Board
re: The First Annual Turkey Taste Poll - BlackenedOut
I dont really give a darn how anyone cooks it, but if you dont dry brine a turkey, you are an idiot. That is science. And you cant argue with science. ...


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Food and Drink Board
re: Fried Turkey question - BlackenedOut
No harm no foul. Nothing against folks who fry turkeys. Enjoy. Just a query though, whats the going price for a gallon of peanut oil right now? ...


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Food and Drink Board
re: Fried Turkey question - BlackenedOut
Every rule has an exception. ...


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Food and Drink Board
re: Fried Turkey question - BlackenedOut
Ohh Ive tried one. Probably had about 15 of them in my life. All presented with the same speech: "Its awesome, I know what I am doing, my injection is a secret blend of Dale's/Italian Dressing/Virgin Panty soak..." I love fried food, but I suspect the reason most of us do, is because of the batt...


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Food and Drink Board
re: Fried Turkey question - BlackenedOut
[quote]Like I said above don't let the black fool you. That is where the italian dressing seeps out during frying.[/quote] That is probably the most disgusting part of your story. So basically you inject your bird with oil that then burns and turns black. Sounds delicious!...


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O-T Lounge
re: So this is what you get for $500k in New Orleans right now - BlackenedOut
Im trying to sell a house in Broadmoor right now (moving around the corner) and people keep saying they dont want to live near the "construction". Thanks Obama/Landrieu...


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Food and Drink Board
re: Fried Turkey question - BlackenedOut
You are a wise man, Artie. I cant think of a worse representation of either fried food or turkey than a fried turkey. Its neither fried nor turkey. Now discuss amongst yourselves. ...


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Food and Drink Board
re: Back to NOLA, restaurants - BlackenedOut
Spicer definitely owned Herbsaint. She had a decent equity stake but sold out a few years in. Now one could ebate whether or not it was a Spicer restaurant but she owned it. She also owned Cobalt and the chef there was Brack May who still does chicken and waffles on Wednesday at Cowbell. ...


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Food and Drink Board
re: Back to NOLA, restaurants - BlackenedOut
I wrote about it a few years ago. Its such a strange and confusing restaurant. I think there are much better places in the city to drop serious coin. But im in the minority on that...


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Food and Drink Board
re: Back to NOLA, restaurants - BlackenedOut
Skip Revolution. ...


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Food and Drink Board
re: Whiskey/Bourbon/Scotch appreciation thread - BlackenedOut
Regan's orange is pretty fantastic in both a martini and an old fashioned. I've also been using a cherry bitters in Manhattans....


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Food and Drink Board
re: Whiskey/Bourbon/Scotch appreciation thread - BlackenedOut
Does the JackD stand for JackDiabetes? Two sugar cubes is a lot. :cheers:...


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Food and Drink Board
re: Whiskey/Bourbon/Scotch appreciation thread - BlackenedOut
I have about 3 or 4 variations on an old fashioned. But the one I think I like the best (currently) is the Julian Van Winkle technique showcased in Mind of a Chef season 2. You start with a sugar cube that you wet with bitters. You add the pulp of an orange segment and mash this together with the fl...


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Food and Drink Board
re: Whiskey/Bourbon/Scotch appreciation thread - BlackenedOut
Another good one for bourbon based drinks is Benchmark. Its an 8 year old and I think comes from same distillery as Buffalo Trace (at least case shows stamp from Buffalo Trace warehouse). ...


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Food and Drink Board
re: Turkey brining recipes - BlackenedOut
Google Russ Parsons dry brined turkey. Use that...


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Food and Drink Board
re: Why didn't Cochon survive in Lafayette? - BlackenedOut
Pretty certain that was what they ordered at Ruffinos in the old Cochon location...


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Food and Drink Board
re: Why didn't Cochon survive in Lafayette? - BlackenedOut
I will agree that Cochon would do well in NYC but i dont think that will happen. It didnt survive in Lafayette because Lafayette isnt a restaurant town, its a great food town. But thay doesnt always translate into a town that supports restaurants...


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Food and Drink Board
re: Why didn't Cochon survive in Lafayette? - BlackenedOut
Cochon de lait is high end? Cracklins are modern? Gumbo trendy? Maybe its ethnic depending on ones definition of that loaded word. Its perhaps a reawakening of what Paul Prudhomme kicked off 30 years ago. ...


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Food and Drink Board
re: Why didn't Cochon survive in Lafayette? - BlackenedOut
How can a restaurant that began in New Orleans and serves food of south Louisiana be West Villagey? First of all the size alone takez it out of the running ...


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Food and Drink Board
re: Why didn't Cochon survive in Lafayette? - BlackenedOut
Might be the silliest thing said in this whole thread. ...


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Posts By BlackenedOut