User Profile: BlackenedOut | TigerDroppings.com
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Location:The Big Sleazy
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Number of Posts:3898
Registered on:2/21/2011
Online Status: Online

Recent Posts

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re: NYTimes visits New Orleans restaurant scene - BlackenedOut
Comments are amazing. Really like the guy who reminisces about the good old days when we used to serve boiled fish pre-Katrina. ...
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NYTimes visits New Orleans restaurant scene - BlackenedOut
[link=(http://www.nytimes.com/2015/08/05/dining/new-orleans-restaurants-post-hurricane-katrina.html?hp&action=click&pgtype=Homepage&module=photo-spot-region&region=top-news&WT.nav=top-news&_r=0)]LINK[/link]...
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re: New Orleans Hotel Restaurants - BlackenedOut
Lets just drop it. You said the menu looked amazing, I dont think it does. I probably misread your post. Regardless, or irregardless as they say in South Louisiana, there are some restaurants in hotels worth a meal, but many more which are not. ...
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re: Kin - New Orleans - BlackenedOut
Food would also do very well with beer. ...
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re: Kin - New Orleans - BlackenedOut
Menu changes daily. But they always have this guinea hen and rice dish that is pretty rich and filling. re Wines Id go with riesling, champagne or sparkling, or rose. The food has a lot of spice, herbs, and other things going on that to me at least compete with red wines. Plus its too hot to ...
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re: New Orleans Hotel Restaurants - BlackenedOut
Enjoy your meal. Didnt mean to step on toes, just think you can do better than "Cajun spiced Scallops" and Blue Cheese mashed potatoes. ...
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re: Kin - New Orleans - BlackenedOut
WEnt a few weeks ago, really liked it. Place has a good idea about the food it wants to serve and as of then (say a month ago) was still BYOB, but had ATC posters in window. Location really isnt that bad. It is sort of isolated and lots of well lit street parking. Now, it was hot as hell in th...
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re: New Orleans Hotel Restaurants - BlackenedOut
And like I said, there are quite a few better spots to stay and eat in New Orleans. The Waldorf and Domenica for one. However, the idea of traveling far from a hotel for a better meal, in New Orleans doesnt hold much water. Stay at the Intercontintal and you will be 2-3 blocks from approximately 15 ...
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re: New Orleans Hotel Restaurants - BlackenedOut
Does that menu really look amazing to you? Its all over the place and variations on mid 90s (maybe) fusion food. Quote I've long since forgot who said it, but it goes like this "I dont sleep in restaurants nor eat in hotels." Of course lots of exceptions to that rule but Richard Fiske's Marti...
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re: Has anyone been to Kebab on St.Claude? - BlackenedOut
Just a thought (but havent been to Kebab), perhaps its a case that Doner Kebabs arent that good taken out of context. That is to say, yes a Doner Kebab enjoyed in Europe after a night of heavy drinking while looking down on Paris from the steps of the Sacre Couer might be #amazing, but in reality...
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re: Jay Ducote-Bite and Booze on Next Food Network Star - BlackenedOut
[quote]Food Network doesn't have any gay guys[/quote] You must not watch Barefoot Contessa much...
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re: Anyone here make a paella? - BlackenedOut
Im a very self righteous New Orleanian, and I can guarantee you jambalaya is not from New Orleans. We made much better food than that. :cheers:...
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re: Anyone here make a paella? - BlackenedOut
Totally different style of rice than what you would use in a jambalaya. Its more a risotto than anything, just with less stirring. It blows jambalaya out the water, IMHO...
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re: Roasting a chicken tonight and want to try brining - BlackenedOut
Next time dry brine...
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re: Anyone here make a paella? - BlackenedOut
No offense, but you dont want to lid paella. Cardinal sin there...
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re: Anyone here make a paella? - BlackenedOut
Make it all the time. Google Jose Andres paella. Key is really the rice, the soffrito, the pan, and the stock. Do those 4 things right and the rest is easy peasy. I like to make one on the spring with crawfish, favas, and asparagus....
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re: Ideas for a NOLA/Creole/Italian Dinner - BlackenedOut
Not sure of order but next time reduce the cream and fold in the crab at last possible second. Creole Italian is a weird beast. Hard for me to say what is distinctly Italian and what is creole. For instance veal with red sauce, my mind would say "well just make a veal parmigiana, it will be bette...
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re: Bolognese - add chicken liver or not? - BlackenedOut
I've been craving bolognese. But its a too hot to cook like that right now. My go to has always been the Batali recipe in Molto Mario - pancetta, veal, pork, beef, soffrito, tomato paste, white wine, and milk. But recently found in the Mozza cookbook a bolognese which cooks the soffrito for about...
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re: Drinks before 9pm reservation at Mr. Johns?? - BlackenedOut
Bouligny isnt far, bellocq and cure close as well...
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re: La Boca, Desi Vega's or Chophouse N.O. - BlackenedOut
I went to Crescent City last weekend and had a fantastic porterhouse. Sides could use a little work, but overall that is a very good traditional New Orleans steakhouse. Great ambiance. ...
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