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Favorite team:LSU 
Location:Baton Rouge
Biography:
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Number of Posts:30297
Registered on:3/9/2005
Online Status:Not Online

Recent Posts

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re: Butter beans versus Lima beans - Martini
[link=(http://www.achefslifeseries.com/recipes/30)]Butterbean Burger[/link]...
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re: Butter beans versus Lima beans - Martini
[quote]butterbeans, fried chicken, pintos and cornbread[/quote] Two beans at a meal. I'd imagine that was one windy dining room....
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re: Butter beans versus Lima beans - Martini
I agree with the butter peas. Southside Produce has them frozen (he has the sheller I use) Buys them fresh, shells and freezes immediately. Damn those are good. TIA- Eat a butter pea instead of butter bean and pretend the carbs aren't included....
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re: Butter beans versus Lima beans - Martini
[quote]Baby green limas are called just that: baby green limas.[/quote] These were always butterbeans to me. I grow them and they are very finicky plants and hard to grow. Just a slight temperature change or rain will make them lose blooms. I pick them small and shell (or bring to a sheller)...
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re: DOTD public interest meeting monday (interstate improvements) - Martini
They can add lanes all through that area with minimal disruption of the grid below. ...
Posted on O-T Lounge
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re: Best onion rings in Baton Rouge? - Martini
[quote]Brewbachers and George's [/quote] These two also have great hamburger steak to go with those onion rings....
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re: Louisiana's Catch and Cook program - Martini
All over South Texas. Drop off your specs at any restaurant, go home, shower tell them back at seven and you have specs cooked ten different ways. ...
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re: I don't need 8 glasses of water per day! Yay! - Martini
I probably drink a gallon a day and have for over thirty years. May have two or three Cokes or Barqs a year. A few ice teas, coffee daily. Just prefer water....
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re: Greater Baton Rouge Area - Hidden Gems - Martini
[quote]Spanish Town Grocery also has good burgers and poboys. Think they do a plate lunch thing on weekdays. A lot of state workers hit that place. [/quote] Thought the owner would be doing 5 to 10 by now. And to participate in the thread I'd toss Dixie Maid hamburgers out. Best hamburger in t...
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re: Any other Pizza makers here? - Martini
[quote]But if you do build one, I will be happy to volunteer as a brick carrier.[/quote] That is called a Hod Carrier and typically a skilled hod carrier should be able to keep up with two brick mason's. They are stacked chevron style to maximize how many can be carried. And if you use fire br...
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re: Review: Grimaldi's at Mall of Louisiana - Martini
Well I see I didn't miss much...
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re: As a non-native of BR but being here for a while - Martini
Fleur De Lis was nice when Junior Guercio owned it and it was a bar room or as my father would call it a saloon and they were known for strong drinks, cold beer and pinball. Pizza was then just bar food and I sat at that bar starting around 1975 while my father and grandfather sat there in the mid t...
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re: Anybody ever busted at work for surfing porn? - Martini
Well I tried for an up vote but I've got fat fingers. Well done....
Posted on O-T Lounge
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re: Any other Pizza makers here? - Martini
Yes corn meal works better. I use a green egg stone and cook on either my green egg or my gas. After each pizza I use a spatula to scrape the corn meal off the stone because it burns. I have a metal and a wood peel and much prefer the wood. ...
Posted on Food and Drink
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re: Any other Pizza makers here? - Martini
Calandros has semolina. I use regular all purpose. I've tried all including semolina, bread 00 and just like the all purpose. My dough recipe is pretty much as above. Try leaving the dough in the fridge for 2-3 days in lieu of the 24 hours. Really gets that yeast feeding and makes a very complex ...
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re: Who are your favorite old school posters? - Martini
He died a few years ago. Great guy....
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re: Who are your favorite old school posters? - Martini
Swole. Putty still around?...
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re: Looking for fried chicken advice - Martini
After I brine or soak in buttermilk, I put in the icebox on a sheet pan uncovered for a few hours to dry the skin out. Then season however and fry at 325. When I turn them the first time I put a glass lid I have for my cast iron skillet on for a few minutes. This speeds up the cooking. Then take off...
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re: My Awkward Moment in Church Today - Martini
[quote]My Awkward Moment in Church Today More importantly what kind of church has a coffee shop in them? [/quote] Both of mine do and they are just your average Methodist churches. ...
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