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GEAUXSCHOONER
Favorite team: | LSU |
Location: | HOUSTON, TX |
Biography: | |
Interests: | |
Occupation: | |
Number of Posts: | 144 |
Registered on: | 1/16/2008 |
Online Status: | Not Online |
Recent Posts
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Not another Baton Rouge restaurant question
Posted by GEAUXSCHOONER on 7/26/16 at 10:21 pm
I know they closed, but when we came into town it was fun to take the kids to boutins for live music.. We really ate more than an appetizer.. Any place simlaiar.. Staying near 1-10/ college but don't mid. A device for fun. Kids are 6 and 1.5
Don't really care what type food. Just a place fun for...
re: boudin help
Posted by GEAUXSCHOONER on 1/14/14 at 8:40 pm
could it be the meat is ground, rather than chopped.. would that make a difference?
i will add more liquid to the mix...
boudin help
Posted by GEAUXSCHOONER on 1/14/14 at 2:21 pm
im having some boudin issues-
I am cooking meat with seasoning, etc grinding meat, mixing meat 1/2 & 1/2 to rice, slightly more meat than rice.. but final product come out dry. its edibile and still better than i can get in the store here in Beaumont- but not quite to expectations. any ideas?...
pecan pie with vinegar?
Posted by GEAUXSCHOONER on 7/31/12 at 5:03 pm
goode company pecan pie in houston supposedly uses vinegar.. anyone tried a recipe with vinegar?...
re: key west
Posted by GEAUXSCHOONER on 4/30/12 at 12:45 pm
what was the date.. give or take?...
key west
Posted by GEAUXSCHOONER on 4/30/12 at 11:24 am
any suggestions on eating? wife and i are going in a few weeks.. thursday -sunday morning.
...
re: roast beef for poboy recipe
Posted by GEAUXSCHOONER on 2/6/12 at 1:48 pm
you got to go cabbage.. ill take red ...
re: roast beef for poboy recipe
Posted by GEAUXSCHOONER on 2/6/12 at 1:24 pm
my seared then crockpot roast came out perfect, but since we live in Southeast Texas, no good poboy bread to be found. my wife bought little hawiian sweet rolls we made badass little roast beef sliders.. meat, provolone, cabbage, top with gravy (no mayo for me)
i know I'm about to get a lecture ...
re: roast beef for poboy recipe
Posted by GEAUXSCHOONER on 2/5/12 at 11:09 am
i didnt have a pot big enough.. but i browned a roast( cut holes in it and stuffed with garlic) and cooked onions, deglazed pot with broth and moved all to slow cooker, covered 3/4 way up with broth and set for 4 hours.. maybe it'll come out ok....
roast beef for poboy recipe
Posted by GEAUXSCHOONER on 2/5/12 at 10:33 am
any easy go-to recipes.. im wanting to try something new...
low calorie meals
Posted by GEAUXSCHOONER on 1/16/12 at 8:47 pm
any ideas.. im sick of chicken breast and veggies...
re: Venison Backstrap Recipe
Posted by GEAUXSCHOONER on 1/2/12 at 10:18 pm
dont laugh.. bit this might just change your life.
fry it is always a no fail, but..
fire up grill
cut into peices and pound out till thin.
sprinkle your choice of seasoning
add dab of cream cheese
add slice of jalepeno
roll up the meat
wrap roll in MAPLE bacon and stick a toothpick in...
re: looking for some new ice cream flavors
Posted by GEAUXSCHOONER on 11/28/11 at 6:55 pm
blue bell or dont eat ice cream..
cant beat reg homemade vanilla with caramel topping. or moo-llenium crunch! vanilla cookies and cream is the shite too...
is it just me, or is Petrino an A-Hole
Posted by GEAUXSCHOONER on 11/26/11 at 10:01 am
he would have ran up the score 72-14 if he could have.. and mad he lost by what he did.. in the 3rd qtr Arky still could have thrown the ball enough to stay in it.....
fried pork chops..
Posted by GEAUXSCHOONER on 10/29/11 at 1:50 pm
any tips.. i have to cook for 10 people next week. we ended up with a ton of pork chops, i was thinking fried pork chops and white beans?
and speaking of pork chops.. anybody had the badass chop at perrys in houston?...
re: Who was the last starting QB LSU faced?
Posted by GEAUXSCHOONER on 10/25/11 at 9:52 pm
gay
wouldn't we face a starting qb every game.. you cant start a game without 11 "starters" wouldnt a 5th sring be a starter if he took the first snap..
go back to bama and lick your mommas arse crack while jerking it you pathetic gump...
paremsan refish on halfshell
Posted by GEAUXSCHOONER on 10/13/11 at 7:31 pm
caught a few the other day, used dad's boss's recipe.
grated good parmesan cheese and made a paste with evoo, rubbed evoo on scales side, and then cracked salt and pepper on filet side, season with tony's, and then topped with parmesan paste. put on grill until done, closed grill lid to make chee...
re: What should I do with leftover bacon grease?
Posted by GEAUXSCHOONER on 10/10/11 at 6:23 pm
i use it for cornbread.. mealt a few tablesppons in cast iron while pre-heating oven. when oven and skillet are hot, rotate skillet to cover then pour remaining grease in jiffy cornbread mix made to directions and stir. pour mixture into skillet and bake according to directions.. when its done it fa...
re: best way to cook brisket on pit
Posted by GEAUXSCHOONER on 9/8/11 at 11:34 pm
do you have a smoker, a real smoker? this is a no fail.. not all my secrests but close.
whole packer, trim fat cap to arounf 1/4 inch, trim fat between point and flat. if you dont know what any of that means do some research. score fat cap in checker pattern. rub your rub all over, dont go craz...
re: Pancake recipe.
Posted by GEAUXSCHOONER on 6/27/11 at 11:14 pm
pancakes should be easy.. simple is better
• 1 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 egg
• 1 1/4 cup milk
• 3 tablespoons melted butter
Combine dry. Beat egg. Combine wet. Mix wet into dry. Stir until barely mixed. Can be doubled...
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