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BamaBill
Favorite team: | Nebraska |
Location: | Coon's Head |
Biography: | |
Interests: | |
Occupation: | |
Number of Posts: | 108 |
Registered on: | 10/1/2008 |
Online Status: |
Recent Posts
Message
re: Smothered Chicken....what would you do?
Posted by BamaBill on 1/7/12 at 12:20 pm
bacon fat is great to use for browning.
it'll make the gravy really good when you have bacon fat and the rendered chicken fat for the roux instead of veg oil
just make sure to not scorch the bottom of the pot. Your flavor will build with the pieces that stick to the bottom
...
re: Smothered Chicken....what would you do?
Posted by BamaBill on 1/7/12 at 12:12 pm
brown seasoned meat and remove
make dark roux
saute onions, bell pepper, celery 3:1:1 ratio and season
add garlic, parsley,browned meat, water or stock to cover
bring to a boil, taste salt, reduce heat, cover, low oven or low stove for an hour or 2.
check meat and seasonings
...
re: Friend giving me some ducks
Posted by BamaBill on 12/21/11 at 11:58 am
What kind of Ducks?
How many?
Just don't stuff them with cream cheese, jalapenos, red onion, and wrap in bacon after marinading them in Italian dressing. If you want to do that just save the effort and buy chicken thighs to make poppers.
You can smoke em, smother em, or make a gumbo.
...
re: alright guys multi team trade ideas
Posted by BamaBill on 12/1/11 at 5:20 pm
What if the front office did a radical future planning approach?
We are gonna lose him anyway. Might as well get some draft picks. [link=(http://basketball.realgm.com/nba/draft/future_drafts/detailed)]Future Draft Picks by Team[/link]
Knicks:
2013 1st
2017 1st
2019 1st
2021 1st or a play...
re: F&D Board Chopped
Posted by BamaBill on 12/1/11 at 4:44 pm
Dirty rice stuffed Bell peppers
cook the rice in chicken stock
chop and fry sausage in olive oil
add (Onion, tomatoes, spinach, mushrooms) salt, pepper, red pepper
saute
add (garlic and thyme)
deglaze with white wine
add a little chicken stock if not wet enough.
Stir in cooked rice....
re: What was your favorite poboy...
Posted by BamaBill on 11/21/11 at 4:25 pm
I went with a bunch of friends, and we tried a ton of the po-boys there. We would eat a bite or 2 of each. Here are my favorites:
[u]Boucherie[/u]
• Pulled pork po-boy with purple cabbage slaw
(Best Pork by far, slaw was awesome)
• BBQ shrimp po-boy
(Really good sauce)
[u]Red Fish Gr...
re: A new restaurant on the new
Posted by BamaBill on 10/25/11 at 4:25 pm
American Market has low quality Walmart Deli meat.
I'd be happy with some Boar's Head at a local sandwich place....
re: Go to Fat Cow and get a burger ...
Posted by BamaBill on 8/23/11 at 11:08 pm
Burger was really good (Just went basic w/ Bacon & Cheddar)
Not a fan of the sweet bun or the tiny french fry portions.
Duck fat Fries were good just not worth the extra $
...
re: Pluckers fried pickle spear recipe
Posted by BamaBill on 8/16/11 at 2:27 pm
pickle spear dipped in seasoned AP flour
egg wash (egg and milk)or buttermilk
roll in crushed corn flakes
Fry @ 375...
re: Who else is going to restock the wine cabinet this weekend?
Posted by BamaBill on 8/5/11 at 2:07 pm
Hen you are right.
No need to adjust normal prices and sales discounts since the removal of sales tax doesn't hurt the store in any way. It will bring a bit more business but not enough for a store to adjust their pricing model for one day.
The only products that will be flexible in pricing are...
re: Should this hit be a penalty (CFB) ?
Posted by BamaBill on 7/28/11 at 9:07 pm
Old school definition:
Spearing is intentional use of the helmet (including the face mask) in an attempt to punish an opponent.”
College officials had difficulty enforcing the vague rule so they made adjustments to the wording to cover a broader range of unnecessary violence in these collisions....
re: Should this hit be a penalty (CFB) ?
Posted by BamaBill on 7/28/11 at 2:55 pm
Yes. Defender leaves his feet with no intent to wrap up.
Rules about spearing have been on the books for years, but are just starting to be enforced again....
re: Making Crab Cakes
Posted by BamaBill on 6/23/11 at 3:45 pm
I like using light flavors with crab. Not too heavy on seasoning. I use either panko bread crumbs fresh bread crumbs like you said.
saute 1 part sweet onion, 1/2 part red bell pepper, 1/4 part celery, and garlic in butter. I like to season with lemon juice or white wine for acidity. and i toast...
re: 'Pink pork won't kill you according to the USDA'
Posted by BamaBill on 5/25/11 at 11:25 am
I'm not a post whore. I don't just go around town giving my posts to everyone. ...
re: 'Pink pork won't kill you according to the USDA'
Posted by BamaBill on 5/25/11 at 11:18 am
What an idoit.
Try searching again, Rookie Biatch...
re: Gonzales eateries
Posted by BamaBill on 5/24/11 at 6:32 pm
Pimanyoli's on Airline near Kleinpeter Dairy
Good BBQ and Burgers...
re: Dining in Paris
Posted by BamaBill on 5/9/11 at 2:54 pm
[link=(http://www.dininginfrance.com/l'atelier_joel_robuchon.htm)]L'Atelier Joel Robuchon[/link]
Great place. Not as stuffy as most top tier restaurants. Connected to a business friendly hotel, so they are used to english speaking patrons....
re: Sammy's Fried Cheese
Posted by BamaBill on 5/9/11 at 2:39 pm
Just guessing here
mozzarella cheese cut into large sticks
dredge in flour (might need an initial egg wash if enough flour isn't sticking)
egg wash
then panko
then deep fried prob around 375, pull before cheese leaks out. season with a little powdered parmesan and parsley flakes and serve...
re: Listen, Saintards, Mark Ingram is not that valuable
Posted by BamaBill on 4/28/11 at 10:20 pm
SFP is the same TD.com retard that was all over Jamarcus Russell saying he would be a good NFL QB.
Who Dat Who Dat
Ingram will be soild in the run game for the Saints...
re: Am I the only person that did not realize this?
Posted by BamaBill on 4/11/11 at 7:16 pm
[quote]So, you're not good at reading are you? [/quote]
hahahahahahahaha Read your own thread Forest. It has all the info you need to understand the "complex" situation you have run into.
Now don't hurt yourself trying to understand this ok.
1) As pointed out by many on this thread sodium is...
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