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Favorite team:LSU 
Location:OTIS!NO RULES FOR SAUCES ON STEAK!!
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Occupation:Voodoo Queen
Number of Posts:35021
Registered on:2/12/2008
Online Status:Not Online

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re: Favorite Appetizers to do on the Grill - Gris Gris
Grilled potato skins are good. Grilled bread with toppings is another great option. ...
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re: Quick Links bar...the hover color of forum links should match its main color... - Gris Gris
How do I access the private board? ...
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re: Desi Vega's Steakhouse New Orleans - Gris Gris
Thanks! ...
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re: Can anyone suggest a good light appetizer for tonight? - Gris Gris
Can't tell by looks. It doesn't have to be exact. Let us know. ...
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re: WFDT - Gris Gris
Congratulations! I liked the bisque there, but I haven't been in years. ...
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re: Can anyone suggest a good light appetizer for tonight? - Gris Gris
Second West Indies. Best when it's very cold and made the day before, but it will be good enough if made now. If you have a ripe avocado, some slices will go nicely with it over a little choppped lettuce. ...
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re: What is your favorite nut? - Gris Gris
Home roasted pecans. I like to cook with slivered almonds and pecans most often. ...
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re: How is Teet's Boudin? - Gris Gris
[quote]For being such a food mecca, NOLA is really lacking when it comes to boudin. The stuff at Butcher is edible but it doesn't hold a candle to anything near the Scott-Youngsville-Ville Platte triangle. I don't know of any other boudin that comes out of NOLA. [/quote] I agree. I didn't car...
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re: Favorite chicken stock recipes/techniques - Gris Gris
I usually see packs of necks and backs together in packs at the stores. A butcher could probably get you a good bit of those. ...
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re: Favorite chicken stock recipes/techniques - Gris Gris
[quote]Is there anything you can do with the chicken after or has it been boiled to death and is inedible? I hate to waste 2-3 chickens just for stock although it sounds like some of you think it is worth it. [/quote] For chicken, I buy necks, backs and wings. I don't think I've ever used who...
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re: How is Teet's Boudin? - Gris Gris
Thanks. I wondered if it was good enough to send. This person is not a boudin aficionado, but he likes it and he's in New Orleans, where there isn't much to offer. ...
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re: Favorite chicken stock recipes/techniques - Gris Gris
When I make stock, I usually make a lot at once, so quite often, I use those long deep foil roasting pans I buy at Sam's that caterers use. After the chicken or whatever has roasted well, I add whatever liquid I want to use to deglaze the foil roaster since I can't put them on the stove. I put them ...
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How is Teet's Boudin? - Gris Gris
Ordering some sausage for a friend and thought I'd throw in some boudin if it's good. I haven't had Teet's. Thanks...
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re: Chef Rob OUT at CCBBQ - Gris Gris
[quote]Just showing I have a vested interest in LSU and the BR area. That's all. [/quote] That was obvious to the rest of us. If he hadn't made the first idiot comment, asking "why" would have made me wonder, but it fit right in with his mentality, so I left it alone. :lol:...
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re: Favorite chicken stock recipes/techniques - Gris Gris
[quote] My apologies Gris Gris, because I know you like to keep these on the wings for a crispy treat. Mine go into my stock.[/quote] I buy packs of wings to make stocks since I never have any extra wing tips. :lol: Apology accepted. [quote]Roasting bones before using in a stock also adds ...
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re: Favorite chicken stock recipes/techniques - Gris Gris
It really depends on the purpose of the stock as far as what I put in the water. I don't use bay, thyme or garlic in plain old chicken soup, so I wouldn't add those flavors. Sometimes, I roast the bones etc... and sometimes, I don't. Much of the time, I will put it all in a big roaster and let...
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re: Chef Rob OUT at CCBBQ - Gris Gris
Get off the FDB. You're on the wrong board. ...
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re: Chef Rob OUT at CCBBQ - Gris Gris
You're a lot more reasonable and humble than you have been on social media. I hope things work out for you. It's a shame to waste your apparent talent whether it's bbq or something else. ...
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re: Nice Article on Ella Brennan - Gris Gris
I'm looking forward to the documentary. Oh, the life this woman has lead and the people she's been around. She worked hard and now, she's getting to enjoy the fruits of her labor in spite of her age. She's truly a character and she was some smart. Still is. ...
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