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Posts By BlackenedOut
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Food and Drink
re: Grilling Redfish - BlackenedOut
Degut and descale. Slice some slits on each side of fish. Put lemons, sliced shallots, and salt inside. Grill whole. Meanwhile make a salsa verde with salt, cilantro, parsley, red chili flake, vinegar, and olive oil. ...
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Food and Drink
re: Best New Orleans Restaurant to take out a group who has never been? - BlackenedOut
Primitivo is the name. Went to soft opening Saturday. Tripe dish from a Mano back in town. Id give them a few services to get used to fire. Beautiful space...
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Food and Drink
re: Best New Orleans Restaurant to take out a group who has never been? - BlackenedOut
There are tons of correct answers. Its really more of an essay question. I am just amazed at the number of reflexive "Commander's" answers in this thread. Its a great restaurant, storied and all that. But as the one place 3 or 4 guys should visit in New Orleans? Shoot, I think Korea House would ...
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re: Best New Orleans Restaurant to take out a group who has never been? - BlackenedOut
Cause it has a woman chef? you are sexist...
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Food and Drink
re: Trip to Oxford and Memphis - BlackenedOut
Anthony and Michael from Hog & Hominy are awesome dudes. Their cookbook, Collards and Carbonara is fantastic. For you Houston peeps, those guys, plus Prewitt from Peche, and Chris Shepherd from Underbelly are doing a dinner August 9th. Should be one not to miss...
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re: Best New Orleans Restaurant to take out a group who has never been? - BlackenedOut
Somewhere more casual and downtown would be my guess. In addition to all the ones mentioned above which fit that criteria, I'd throw Emerils or Bayona into the mix. More than likely this group of four will include at least one picky eater and/or one person who says something like, "Its all gonna...
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Food and Drink
re: Best New Orleans Restaurant to take out a group who has never been? - BlackenedOut
Commanders is a perfectly great restaurant, but for a group of guys thats not where to send them. ...
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Food and Drink
re: Bourré New Orleans - BlackenedOut
[quote]they're using expensive chicken that isn't jacked up on hormones[/quote] They are using a non-commodity chicken. I think he Nathaniel told me it was Springer Mountain chicken. So really its the natural size of a chicken wing....
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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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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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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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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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Posts By BlackenedOut
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