User Profile: Degas | TigerDroppings.com
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Location:21876493 posts
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Number of Posts:7677
Registered on:7/24/2010
Online Status:Not Online

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OK, who robbed Stelly's Supermarket in Lebeau? - Degas
[link=(http://www.break.com/video/stellys-supermarket-crime-stoppers-video-2875720)]LINK[/link] Your arse is grass son. ...
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re: Lobster dish recommendations - Degas
It's not a fancy "dish" by any means, but if she loves lobster, they're available live in tanks at Drago's. From their website: Three Pound Lobster 2 3/4 to 3 pounds 17.95 per pound Super Stud Lobster Yep, we have them! To share or to handle a 'stud-like' appetite. Ask your server for av...
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re: 48 hour sous vide pork shanks - just went in the water. - Degas
Do we get some pics and feedback from the results?...
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re: Sous Vide Hanger Steak w / pic - Degas
[quote]Not a big fan of hanger it's to close to ball sack[/quote] :confused: How is a diaphragm muscle close to testicles? ...
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re: Sous Vide Hanger Steak w / pic - Degas
Yup. It's shameful, but I do utilize button mushrooms. I also like Iceberg lettuce. [img]http://i1239.photobucket.com/albums/ff516/VeronicasLife/scared-face-o.gif[/img] ...
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re: Sous Vide Beef Ribs (48 hours NOW SERVED!) - Degas
132 degrees for me, finishing on a grill, skillet, or under a broiler. I let mine go 72 hours. It has the consistency of prime rib. [link=(http://www.tigerdroppings.com/rant/food-and-drink/another-win-with-72-hour-medium-rare-beef-short-ribs-with-pic/55207582/)]LINK[/link] [img]http://imagesha...
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re: Here's the sandwich I just made (NSFW) - Degas
That looks like way too much work for a sandwich. Oh wait...I thought this was a sous vide thread....
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re: Sous Vide Hanger Steak w / pic - Degas
[quote]Where does one find a hanger steak?[/quote]From the OP:[quote]...this hanger steak purchased from Whole Foods...[/quote]...
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re: Sous Vide Hanger Steak w / pic - Degas
Sides of asparagus and potatoes....
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Sous Vide Hanger Steak w / pic - Degas
With all of the sous vide controversy here of late, I thought I'd post a pic of my dinner. For those with an open mind who are having fun exploring sous vide...this hanger steak purchased from Whole Foods goes straight into a food saver bag with no fat, salt or pepper. 132 degrees for 4-5 hours. ...
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re: Need help for restaurant suggestion in Nola - Degas
[quote]restaurants that have opened up in last 2-3 years.[/quote][quote]La Petite Grocery[/quote] :confused:...
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re: Mason's Grill Baton Rouge - Degas
[quote]Wish you wouldn't have to drive in BR[/quote] fify...
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re: Sous Vide Ribeyes - Degas
[quote]I'm awfully impressed at the marketing and fad created by slapping a French name on something that takes 10 times longer to "cook" than it should.[/quote]Uh oh. Here comes the sarcasm from a pitchfork wielding naysayer who's probably never even attempted to cook sous vide. People who don't un...
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re: Mason's Grill Baton Rouge - Degas
They milk being featured in some food magazine [b]years[/b] ago, touting that their Cajun shrimp burger is the way to go. I've tried it and personally like the BBQ burger much better. [quote]half pound beef patty topped with jack and cheddar cheese, BBQ sauce, pulled pork, jalapenos and green onion...
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re: Best Place for first date in NoLa? - Degas
[quote]Colette is the only answer to everything you seek.[/quote]This. If it's going to be your third marriage, she'd better be a freak. :pimp:...
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re: 48 hour sous vide pork shanks - just went in the water. - Degas
I'm anxious to hear the results as well. I don't think I've ever cooked pork at a temp over 140. Those vegetables probably won't cook properly at 150. This from Douglas Baldwin: [quote]aromatics (such as carrots, onions, celery, bell peppers, etc.) will not soften or flavor the dish as they do in...
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re: Sous Vide Ribeyes - Degas
Yup. Ghee and safflower oil are perfect for this. I've even gone as far as to purchase a portable butane burner so that I can sear outdoors so that I don't smoke up my kitchen....
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re: Swordfish steaks - Degas
Whatever recipe you find, don't overcook. Swordfish is very unforgiving and will dry out in a heartbeat....
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re: Sous Vide Ribeyes - Degas
[quote]Used my new Sous Vide cooker for some ribeyes last night First time i ever cooked anything sous vide holy. fricking. shite.[/quote]Prepare to get lynched by the traditionalist masses. They don't want to know that sous vide produces excellent results. Welcome to the club. :cheers:...
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re: Seeking a local's suggestions for food in and around the Quarter - Degas
[quote]Is price a consideration?[/quote] Nope, but this person wouldn't appreciate a restaurant like Square Root for instance. On a drink side note, does anybody know the status of the Dungeon? I heard a rumor that they aren't doing all three levels anymore. Any truth to this?...
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