User Profile: bdevill | TigerDroppings.com
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Favorite team:LSU 
Location:Baton Rouge, LA
Biography:Attended UL and LSU. Live in Baton Rouge
Interests:Football, Weightlifting, Running
Occupation:Manager
Number of Posts:8983
Registered on:3/20/2008
Online Status:Not Online

Recent Posts

Message
re: When You a Think Of Southern Food, What Style Comes To Mind First? - bdevill
Chicken and Sausage or Seafood Gumbo Jambalaya Chicken and Dumplins Collard Greens Smothered Cabbage Red Beans and Rice Okra and Tomatoes with Chicken or Shrimp Crawfish Etouffee Fried Chicken Biscuits and Gravy Peach Cobbler Pecan Pie...
Posted on Food and Drink
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re: Best LA food town not named New Orleans? - bdevill
If you're in the Lafayette area, go to Hebert's in Maurice and pick up some stuffed chickens. My favorite is the chicken stuffed with eggplant dressing.. And the Sausage stuffed Round Steak [link=(http://www.hebertsmaurice.com/Products.aspx)]Hebert's[/link]...
Posted on Food and Drink
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re: Thoughts on the Bienville House Hotel in NO? - bdevill
[quote]Place d'armes [/quote] Is it haunted? :popcorn: ...
Posted on Food and Drink
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re: Thoughts on the Bienville House Hotel in NO? - bdevill
I've never stayed there but it's a fine looking place and the location is perfect. It's as safe as the Quarter will get.. Just be careful after dark by staying on the main thoroughfares or places where most people are walking. Decatur is fine, Jackson Square is fine. Great shopping and site seeti...
Posted on Food and Drink
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re: Bolognese - add chicken liver or not? - bdevill
It's used in a moussaka recipe I tried from Food and Wine.. Give it a try. :cheers:...
Posted on Food and Drink
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re: Bolognese - add chicken liver or not? - bdevill
I like to add a pinch of ras el hanout, a middle eastern spice to my bolognese. The clove, cardamom and nutmeg give a tremendous depth to the flavor. Ras el hanout means "top of the shelf" and it's a combination of the finest spices a spice store typically carries. Red Stick Spice Co. has it....
Posted on Food and Drink
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re: Ideas for a NOLA/Creole/Italian Dinner - bdevill
No. Note Italian Parsley, not French. ...
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re: Ideas for a NOLA/Creole/Italian Dinner - bdevill
This was given to me by a lady whose mother cooked in very wealthy homes in New Orleans. Her mother made up the recipe, it was described to me as Creole Italian and it's a big hit. Creole Seafood Meatballs and Sauce 1 lb Louisiana crawfish 1 lb of shrimp Clean and devein shrimp, set aside/...
Posted on Food and Drink
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re: Ideas for a NOLA/Creole/Italian Dinner - bdevill
Creole Chicken Bonne Femme 1/4 Cup Extra Virgin Olive Oil 1 Tbsp Unsalted Butter 2 Boneless, skinless Chicken Breasts, pounded lightly for even cooking 2 Medium Russet Potatoes, peeled and sliced into 1/8? rounds 3/4 Cup Spanish Onion, diced 1/8 Cup Green Onions, Sliced 2 Cloves of G...
Posted on Food and Drink
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re: Lobster dish recommendations - bdevill
I'm a little neurotic and taste mud when I eat crawfish, so I prefer Lobster to crawfish because the taste is cleaner, and I enjoy seafood....
Posted on Food and Drink
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re: Whole Foods Buffet - bdevill
Baton Rouge's has spiralled downward.. out of control, into a burnt up, dried out mess that you have to scrape out of the bin, with a spatula. :yack:...
Posted on Food and Drink
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re: Lobster dish recommendations - bdevill
Emeril's Seafood Mac and Cheese Coarse salt and ground pepper 1 pound elbow macaroni 6 tablespoons butter 1/2 medium onion, finely chopped 1 garlic clove, minced 1/3 cup all-purpose flour (spooned and leveled) 3 cups whole milk 1/8 teaspoon ground nutmeg 1 pound coarsely chopped ...
Posted on Food and Drink
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re: Meatballs & spaghetti - bdevill
The best meatball recipe: 2 pounds ground chuck 1/2 pound ground pork 2 cups Italian-flavored bread crumbs 4 Eggs 1 cup milk 1 cup Fresh parsley; chopped 1 cup cheese parmesan; grated 1 tablespoon olive oil 2 cloves garlic; chopped very fine 1 Onion;...
Posted on Food and Drink
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re: Salmon recipes - bdevill
If you have a quality piece of wild salmon, drenching the fish with marinades and dressings only detracts from the flavor of the salmon. I use Paul Prudhomme's Meat Magic (not Seafood Magic) on salmon and either pan sear with olive oil or grill for four minutes on each side, so that the fish co...
Posted on Food and Drink
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re: Dirty Rice Recipes - bdevill
[quote]If you don't put chicken livers in it you're not making dirty rice.[/quote] Rubbish...
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re: Doing a pastalaya tomorrow - bdevill
Ae you using Boston Butts and Sausage, or no Sausage? JW...
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re: Food Words that need to die - bdevill
Superfood - in other words, food you should be eating anyway....
Posted on Food and Drink
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re: Lafayette Restaurant Recommendations - bdevill
The Pepper Jack Boudin Wraps are also insane. ...
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re: Scrape up your pennies and pass the hat - bdevill
[quote]how much debt were those queens in?[/quote] In debt up to their disco balls....
Posted on Food and Drink
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re: Best Cracklins in the BTR area? - bdevill
[quote]Ronnies is good too. And they have the smoked boudin that is the best I've had in BR.[/quote] Ronnie's consistently takes the Specialty category in the Lafayette Boudin Cookoff, for their smoked boudin. It's really the best smoked, anywhere....
Posted on Food and Drink
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