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WFDT

Posted on 7/2/25 at 6:59 pm
Posted by OTIS2
NoLA
Member since Jul 2008
52168 posts
Posted on 7/2/25 at 6:59 pm
Leftovers…BBQ’d chicken.
Posted by cgrand
HAMMOND
Member since Oct 2009
46393 posts
Posted on 7/2/25 at 7:17 pm to
mariners inn
garden sale
grilled pork chop with broccoli
beeracuda
Posted by Bayou Tiger Fan Too
Southeast LA
Member since Jun 2012
2608 posts
Posted on 7/2/25 at 7:36 pm to
Found a couple of nice looking bone in ribeyes at Rouses. Fed my wife. :)







Posted by NOLAGT
Over there
Member since Dec 2012
13939 posts
Posted on 7/2/25 at 7:56 pm to
Sous vide pork chop 137/3hr, cast iron cauliflower, butter sauce with the juices from the SV bag. 137 on some thick chops is nice

Posted by xBirdx
Member since Sep 2018
2275 posts
Posted on 7/2/25 at 8:06 pm to
Hamburger Helper beefy pasta

Been years since I had it. Not bad
Posted by r3lay3r
EBR
Member since Oct 2016
2400 posts
Posted on 7/2/25 at 8:35 pm to
Chili Relleno stuffed with shrimp, spinach, black beans and creamy cheese sauce. Set in Ranchero sauce,
Corn on the cob
Posted by The Pickwick
Member since Jan 2025
486 posts
Posted on 7/2/25 at 9:08 pm to
Kingsway .. I would highly recommend
Posted by DarthTiger
Member since Sep 2005
3190 posts
Posted on 7/2/25 at 10:18 pm to
quote:

cast iron cauliflower


Looks delicious. Can you share the recipe?
Posted by NOLAGT
Over there
Member since Dec 2012
13939 posts
Posted on 7/3/25 at 9:18 am to
quote:

Looks delicious. Can you share the recipe?



Nothing special really I use some ghee and dump some cauliflower in my castiron pot. Leave the lid off so it will get some good browning, and then close the lid when I'm ready for it to start cooking down. I'll add a little water to let it steam and deglaze the pot. Season with garlic salt usually. It is a nice switch from the usual steam or oven roast.
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