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Posts By BlackenedOut
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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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Food and Drink Board
re: Atera or Brooklyn Fare? - BlackenedOut
Go read what Ozersky has to say about Atera and see if that helps make your decision...


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Food and Drink Board
re: 5 best new NOLA restaurants according to Brett Anderson - BlackenedOut
Wish they were open for lunch...


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Food and Drink Board
re: Traveling w/Food - BlackenedOut
Huge pain in the ass. Just the extra cost to check a cooler will kill the whole idea. ...


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Food and Drink Board
re: Traveling w/Food - BlackenedOut
Despite the propaganda Louisianians tell themselves, the rest of the world uses things like salt, pepper, and chile in their cooking. Especially if you are going to Mexico, you will find hot sauces, seasoning blends, and ingredients that will blow away anything from the Piggly Wiggly...


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Food and Drink Board
re: New Orleans resturant suggestions - BlackenedOut
If I was coming to NO and staying in Warehouse District, this is what 48 hours of eating would look like. Assume arrival 4 pm Fri. Head to Peche, sit at bar or oyster bar. Order oysters, booze and crudos. Fried bread as well. Kill a couple hours walking around, popping in for a drink at a sm...


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Food and Drink Board
re: "Legendary" Thai wings in Portland - BlackenedOut
Most likely Pok Pok. Also one in NYC now...


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Food and Drink Board
re: ChopHouse in the City- what to get? - Update - BlackenedOut
I dont recall the wine list being anyting to write home about besides usual steakhouse fare. What did you see?...


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Food and Drink Board
re: Wedding Rehearsal Dinner in Nola. May 2015. - BlackenedOut
Calcasieu and just ask them to do a menu from Peche if posisble. The other two are great choices as well. ...


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Food and Drink Board
re: Headed to LaBoca on Monday - BlackenedOut
Skirt with skin is god but it is basically a steak confit. It is going to be well done so if you like a rarer steak go with regular skirt. But realy you should get the hanger...


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Posts By BlackenedOut