User Profile: BlackenedOut | TigerDroppings.com
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Location:The Big Sleazy
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Number of Posts:3671
Registered on:2/21/2011
Online Status: Online

Recent Posts

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re: Mediterranean Cruise Recs - BlackenedOut
Im just assuming, but correct me if wrong, that since this is a cruise, you will need to be back on ship by 6 pm (taking dinner out) so you are looking for lunch. The real problem is most "lunch hours" in Europe, but especially Spain, dont begin until 1 pm at the earliest. So not sure how tight ...
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re: Why Isn't Louisiana A BBQ State? - BlackenedOut
Mainly its because of heritage. As we all know, there are two main branches of Louisiana cooking: cajun and creole. From Cajun cuisine we get whole hog via boucherie, sausage making, or cochon de lait and not bbq. And creole cooking, which developed largely in urban environment and was based on Euro...
Posted on Food and Drink
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re: Mediterranean Cruise Recs - BlackenedOut
Barcelona, what do you like to eat/spend on food?...
Posted on Food and Drink
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re: MasterChef Season 6-Contestant from BR - BlackenedOut
Hijack: is there a more overly used moniker than the term, chef? Anyone remotely tied to the food world calls themself or lets others call them a chef. ...
Posted on Food and Drink
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re: Kid Friendly NOLA Dinner Ideas - BlackenedOut
You are in luck as this is a situation, dining with kids in New Orleans, I find myself in repeatedly. Freret St. is the absolute best for this. There are tons of restaurants that all serve food familiar to kids and kid friendly, but with care and attention and cocktails. Its like the culinary eq...
Posted on Food and Drink
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re: Best Way To Hold a Risotto For 30 Minutes? - BlackenedOut
Id imagine over a low low heat with occasional stirring the risotto would be fine. But par cooking and finishing at dinner time is your best option....
Posted on Food and Drink
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re: How to Talk Like a Real-Life Line Cook - BlackenedOut
I dont disagree, but if the fanciest dish on the menu at this fictitious restaurant is a risotto with mushrooms, 90 covers is a bad sign. The place doesnt sound like its a Michelin 3 Star in the middle of a Scandinavian wasteland....
Posted on Food and Drink
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re: Galatoire's NOWFE wine dinner - pics - BlackenedOut
[quote]Galatoire's does so much business with Clenenden (the producer) he wanted to join the dinner and bring some older bottles.[/quote] Pretty certain every restaurant in the country doing a wine dinner says some variation of above. ...
Posted on Food and Drink
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re: Veal Chops - Recommendations on How To Prepare - BlackenedOut
Assuming these are veal chops as I think if them, thats a lot of veal (and probably expensive). I like to pan roast them as you would a steak, with salt, pepper. Pull them after about few minutes per side. Make a pan sauce with some shallot, parsley and white wine. ...
Posted on Food and Drink
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re: Tis the Beach Season coming, Beach drink ideas - BlackenedOut
Good call. My favorite in that genre is to steep some watermelon chunks and a sliced jalapeño in a handle of tequila for about 5 days. Then strain and re bottle. Make a margarita with lime and simple to taste. Similar effect to a bloody mary but not as heavy...
Posted on Food and Drink
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re: Tis the Beach Season coming, Beach drink ideas - BlackenedOut
Hemingway daquiri Rum, lime, grapefruit, and maraschino liquor. Use caution...
Posted on Food and Drink
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re: How to Talk Like a Real-Life Line Cook - BlackenedOut
good point. Cant wait to spy on these cooks next conversation which will go like this: "Know anyone hiring. I'll work garde manger. Place I am at now wont last 3 more weeks."...
Posted on Food and Drink
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re: WFDT? - BlackenedOut
I have 3 olive trees, Martini. Got fruit last year and looks like fruit this year as well. Fruit last year got eaten by some critter right before ripe. The only way mine will spring fruit, and I suspect yours, is if we have a particular cold winter. Trees need 200 hrs or so of below 49 weather (not ...
Posted on Food and Drink
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re: How to Talk Like a Real-Life Line Cook - BlackenedOut
I suspect it means that cook had full orders for 2 tables of 4 and a table of 3 that all came in at same time...
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re: Compere Lapin opening June 2. Tickets to preview dinners available. - BlackenedOut
Will be interesting to watch this one unfold. Its been hard for outside Chefs to crack New ORleans facade. Anybody remember Todd English's place?...
Posted on Food and Drink
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re: Avo - Set to open this week perhaps - BlackenedOut
Website plays better on a phone, but yeah its all over the place trying to load on a desktop. ...
Posted on Food and Drink
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re: Avo - Set to open this week perhaps - BlackenedOut
Drive by it almost everyday, they did some work to it, but I am not sure to what extent. Painted exterior and seem to have done some work on patio area. I would imagine it will priced similarly to Patois or other bistros in neighborhood, but am not positive. ...
Posted on Food and Drink
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re: Help me out with a side to go with these sliders - BlackenedOut
Why not do Mexican street corn? Grilled corn, mayo (just use the chipotle mayo if you have enough), lime and some sort of salty, hard cheese. Cotija if you can find it, parmesan if not. ...
Posted on Food and Drink
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Avo - Set to open this week perhaps - BlackenedOut
[link=(http://www.theneworleansadvocate.com/features/12384273-171/whats-cooking-from-deep-roots)]LINK[/link] Food sounds delicious and certainly if you've liked Gautreau's over the last few years, this should be on radar. Even 8 years ago, we were sorely lacking for anything resembling region...
Posted on Food and Drink
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re: Anyone have any good cajun fusion recipes? - BlackenedOut
When you distill down the essence of boudin, its a stew with rice stuffed into a casing. Many other cuisines have stews with rice or pasta, etc... so its simply a matter of finding one you like and turning it into boudin. A casing can be anything. Boudin, both in its traditional incarnation and ...
Posted on Food and Drink
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