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Favorite team:Southern 
Location:N.O./B.R./ATL
Biography:The quintessential overachieving slacker.
Interests:
Occupation:Law Clerk
Number of Posts:1372
Registered on:2/24/2010
Online Status:Not Online

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re: Restaurant for group of 15 in New Orleans Tomorrow night - unclebuck504
If you're avoiding the Bayou Classic crowd, don't go to Deanie's. ...
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re: What do you fry your turkey in. - unclebuck504
I've fried birds bigger than that. No problem. Don't change anything on the formula. (Although I do 3.5 minutes per pound) ... be warned, though ... you might lose your wings. Once you go that big of a bird, it takes so long to fry it, the wings are cracklin by the time the rest of the turkey is don...
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re: Can I season the outside of my turkey prior to frying? - unclebuck504
Really no point in seasoning prior to the fry. You're going to fry it for at least 40 minutes. Nothing you rub on there can fry that long without burning. All you're doing is making your turkey ugly. Inject it, fry it naked ... season it with whatever you like as soon as you take it out the fryer...
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re: Thanksgiving Day Menu - unclebuck504
Boudin Balls for app (me) Fried Turkey (me) Cornbread Dressing w/Gravy (wife) Baked Ham (guest) Macaroni & Cheese (wife) Braised Kale (me) Candied Yams (me) Pineapple Cobbler (me) 5 Flavor Cake (wife) Fresh Cranberry Sauce (wife) ...
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re: Baking Jambalaya - unclebuck504
If I go in the oven, I still do everything up top on the stove, get a good rolling boil for my pop, then i don't go in the oven until I put the lid on ... then I stick it in the oven at 350 for about 20, 25 minutes. (This is for a 3 cup of rice jamb in a 6/7qt. vessel) ... i basically do it on any o...
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re: Smoked Thanksgiving turkey - unclebuck504
I smoked one for the first time last year. [link=(http://www.tigerdroppings.com/rant/display.aspx?sp=60493567&b=45&s=1&p=60493567)]Here's a thread i posted with pics.[/link]...
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re: Gumbo in a crock pot - unclebuck504
The trick is DON'T PUT THE LID ON IT. Use the Louisiana Fish Fry brand gumbo base. Whisk it together with some water or boxed chicken stock, and then add in your meats, okra if using it, and seasonings. Let it roll. It'll act just like a slow simmering pot, but it won't keep in all the sweat and...
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re: Jambalaya question - unclebuck504
Jambalaya Calculator is the only correct answer....
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re: Hall of Fame - Classic F&DB Posts - unclebuck504
Any thread having to do with the ice chest/sprinkle method for crawfish. The microwaved steak thread was a good one....
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re: Catering options in BR - 10 people - unclebuck504
Tony's Matherne's Calandro's Calvin's The Perfect Platter ... they all do the party platters you're looking for....
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Supreme rice out of Crowley ... - unclebuck504
Any good? I just found it in Atlanta, $2.75 for a 5# bag of long grain white, $1.50 for a 2# bag of jasmine....
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re: Souse - unclebuck504
When I've had it, it was the same as hog head cheese, but not seasoned as well ... and a vinegar taste....
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re: Pastalaya Question - unclebuck504
Looks good, baw. I would destroy that. :cheers:...
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re: Pastalaya Question - unclebuck504
Ballz, an important thing to take into account is "other liquids" you might have in your pastalaya recipe. You said you like it on the wet side, so i would use 6 cups per pound if that's what you want ... IF you have no other liquids involved. I use 3oz. of stock per 1 oz. of dry pasta, regardles...
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re: Someone needs to open a Korean BBQ in the BR area - unclebuck504
[quote]The point of eating out is convenience.[/quote] You are wrong. You are a huge part of the problem with the dining scene in Baton Rouge....
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re: Tijuana Mama Pickled Sausage review - unclebuck504
It's "300% hotter" than the Big Mama.(same company) Haven't eaten one in probably 20 years. ...
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re: F&DB: Is it more Trashy to be a Sam's Club Member than a Costco Member? - unclebuck504
How the hell do you equate an opinion about societal interactions to a lack of education? Please, elaborate ... what about me seems "uneducated?" ...
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re: F&DB: Is it more Trashy to be a Sam's Club Member than a Costco Member? - unclebuck504
The thing that's "trashy" is worrying about what other people perceive as trashy. Either you think it's trashy because you've actually shopped there, which makes you a hypocrite, OR You've never been there and you're just following other people's lead ... like a sheep. ...
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re: Keeping french bread from going stale - unclebuck504
That bread is already lost as I type this. ...
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re: Best BBQ in Atlanta? - unclebuck504
According to this article, 4 of the top 6 stem from "Sam and Dave's BBQ-1" in Marietta, which split into Sam's BBQ-1 and Dave Poe's, and the guys at Community-Q and Grand Champion both worked at Sam and Dave's. [link=(http://www.atlantamagazine.com/barbecue/)]Top 10 BBQ Spots according to Atlant...
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