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Favorite team:LSU 
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Number of Posts:1109
Registered on:5/28/2009
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re: anyone have a killer elote recipe they want to share? - webstew
I've had good luck with this one: [link=(http://www.saveur.com/article/Recipes/Mexican-Style-Roasted-Corn)]Saveur elotes[/link]...
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re: PizzaRev Taproom on Line ave in Shreveport - webstew
Where The Anvil was previously?...
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re: Vietnamese food in Shreveport/Bossier City - webstew
Danh's is solid. Southern Pho in Bossier has gone down. Bamboo Asian Bistro in Margaritaville is the last place to serve banh xeo and it is really good as is their pho, albeit expensive. Haven't been to Pho L'Amour in a long time. ...
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re: Bird Dog Bourbon - webstew
Good lookin' GSP. ...
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re: Is the Moscow Mule the "it" drink of the summer? - webstew
Gin Gin Mule is a refreshing drink. ...
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re: Fort Worth beer and food recs - webstew
If you like sushi, Shinjuku Station is really good. [link=(https://www.yelp.com/biz/shinjuku-station-fort-worth)]Shinjuku Station Yelp[/link]...
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re: Just Watched Ella Brennan: Commanding the Table - webstew
Just finished it. So well done. She is a giant. ...
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re: Charleston, SC Restaurants - webstew
[quote]Fat Hen toward Kiawah.[/quote] The steamed mussels in curry cream sauce are so danged good. ...
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re: What type of ducks are these? - webstew
[quote]They have been nesting on the Red River the last few years as well around NWLA[/quote] I did not know they were up here in NWLA. I would like to see one. I have noticed several white winged doves in this area (north Bossier) over the last 2-3 years. They seem to be expanding northwar...
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re: New York Restaurants - webstew
[quote]Ichimura [/quote] I went to Ichimura in December 2015 based on your recommendation on this site. It was, without question, one of the best sushi experiences I have ever had. Tried to go back in December 2016 but found out, chef Eiji Ichimura had left. [link=(https://ny.eater.com/201...
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re: Made A Day Trip To Shreveport Yesterday: No New Improvements Observed - webstew
Just wait. Elio motors is going to start crankin' em out any day now and this place will be popping with all of the new jobs that will be flooding in here. ...
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re: 9 Roses Cafe in French Quarter - webstew
[quote]Try some Bun Bo Hue[/quote] I love it. Some people get freaked out by the congealed pig blood cubes that some restaurants have in it though. [link=(http://www.foodrepublic.com/2014/10/15/move-over-pho-bun-bo-hue-is-the-vietnamese-soup-you-need-to-know-about/)]Bun Bo Hue[/link]...
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re: Houston mexican and bbq recs - webstew
Hugo's, although not Tex-Mex, was really good the last time I was there. It serves more interior or regional Mexican cuisine. [link=(http://www.hugosrestaurant.net/menus/)]Hugo's menus[/link]...
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re: What does "taco night" look like at your house? - webstew
Al pastor pork meat from the Mexican carniceria, chopped white onion or pickled red onion, chopped cilantro, doubled small corn tortillas. ...
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re: Saw The First Hummingbird Of The Year - webstew
Saw one male in our flowers in north Bossier on Monday. Nothing at the feeder though. ...
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re: LDWF to drawdown Bistineau May 1 - webstew
[quote]Where did salvania come from? [/quote] From Wikipedia: The plant originated in southeast Brazil and was exported as part of the pet industry to be used in aquaria and garden ponds. From there, it escaped or was deliberately released into the wild. ...
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re: LDWF to drawdown Bistineau May 1 - webstew
[quote]keep it dry for 1+ year. [/quote] I grew up on this lake and it is a shame what has happened to it. I have seen one proposal advocate drawing the lake down for 10 years or more to get the salvinia under control. They would probably have to remove the spillway to allow it to draw down far...
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re: Give me your best Margarita recipe - webstew
Blood Orange Margarita: 1.5 oz St. Germain 1 oz reposado tequila 1 oz agave nectar 1 oz lime juice 1 oz blood orange juice ...
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re: Give me your best Margarita recipe - webstew
Exquisito Margarita: 1.5 oz reposado tequila 1.5 oz fresh squeezed lime juice 1 oz agave nectar 0.75 oz St. Germain liquor 0.75 oz lemon juice ...
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