User Profile: BlackenedOut | TigerDroppings.com
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Favorite team:
Location:The Big Sleazy
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Number of Posts:3569
Registered on:2/21/2011
Online Status:Not Online

Recent Posts

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re: look at this receipt from a NY restaurant - Nello's - BlackenedOut
That is a lot of booze for 5 people, assuming pregnant chick abstained, to drink in an hour and 18 minutes. ...
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re: Personal/Private Chef Recommendations - BlackenedOut
Can only speak from personal experience, and dont know BR restaurant scene well enough, but given enough time, whoever you want can probably arrange for a night off. ...
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re: Personal/Private Chef Recommendations - BlackenedOut
Your best bet is probably to go to your favorite restaurant, find out who the best cooks in the kitchen are (most likely the sous chefs), and ask them if they want to make an easy, and off the books $200 cooking for you and some friends one night. ...
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re: Dining Recs for Charleston, S.C Needed - BlackenedOut
In a particular order. The Ordinary - Seafood done simply and expertly, fantastic room, great bar. I like to sit at the bar and plow through some oysters and gin drinks. Husk - Just a great spot. FIG - Fantastic (same dude from Ordinary) re-tooled Southern food with a strong French influe...
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re: Went on a fried chicken crawl in NYC yesterday - BlackenedOut
Please try Mad for Chicken next time....
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re: In Honor of the Masters, Post Your Favorite Pimento Cheese Recipe - BlackenedOut
Martha Foose's version is the best Ive come across. Im sure its googleable. Love those masters prices ...
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re: Cooking scallops. UPDATED with pics. - BlackenedOut
Where did you get them from? Good scallops somewhat hard to find in retail setting. Bay scallops you can just toss with some salt, lemon juice, and olive oil for a nice quick ceviche esque dish. ...
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re: Cooking scallops. UPDATED with pics. - BlackenedOut
Most important question, what kind of scallops? Bay? Diver? The main thing with diver scallops is you want to get the surface really really dry before searing. I like to sear them in hot pan with some butter. Then deglaze pan with some grapefruit segments and some grapefruit juice. Whisk in some...
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re: When did French Quarter Fest jump the shark? - BlackenedOut
Its really 2 or 3 areas that get real crowded. Of course last year, they reported that 800k people went. Which is basically the entire population of Greater New Orleans Metro area, so they must be doing something right....
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re: Wine Appreciation Thread - BlackenedOut
Been hoping and praying someone would open a no bullshite, old school French bistro/bouchon. Will keep fingers crossed....
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re: Josh Laskay, the chef de cuisine at NOLA, died Saturday at the age of 38 - BlackenedOut
Lived around the corner from me. Nice guy, good cook. Sucks....
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re: The Backyard in Lakeview - BlackenedOut
He will probably kill it in Lakeview as that may be the most restaurant starved part of town. ...
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re: The Backyard in Lakeview - BlackenedOut
Sorry if my point wasnt clear. What I meant is there are plenty of James Beard type chefs opening restaurants doing casual food with hamburgers and hot dogs, and doing them very well. So to say "We arent seeking to win a James Beard" is sort of a weird thing to say, because your competition is a...
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re: Ideal Market Now Open at Airline and Clearview - BlackenedOut
Its all pretty damn good. Just have a look, point, and smile. The barbacoa is fantastic. This is all from my experience at the one on Broad St. which is probably my favorite grocery store in the city. Not necessarily because of the food choices but just the general spirit of the place. ...
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re: The Backyard in Lakeview - BlackenedOut
The photos dont make the place look very inviting for a family type spot. Lots of dead space, the backyard will be a mudpit in no time, and the patio furniture in tatters. ETA: love the insinuation that James Beard types cant cook burgers and hot dogs. Fairly certain Thonas Keller's ad hoc kickst...
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re: Looking for a new quiet personal hangout? - BlackenedOut
Its like one of those, where to find Gumbo in Des Moines threads...
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re: Turkey Breast on outdoor grill rotisserie - BlackenedOut
I always try to shoot for 145 with turket breast, pull it then and let it carry over. Then rest....
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re: FBD - Happy Easter - BlackenedOut
FBD and subsequent is a keg of NOLA Hog Tied. Pretty damn spectacular with crawfish and swimming ...
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re: Easter Meal - BlackenedOut
The lenten season ended last night. Penance is over...
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re: Vegetarian in New Orleans - BlackenedOut
Word. I can think of about 25 restaurants and specific dishes that are vegetarian without being hippie vegetarian. Shoot the roasted carrot pizza at domenica, the vegetable olate at Coquete, the french fries at La Petite, and so on and so forth. Shoot even the squash and goat cheese salad at Cochon ...
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