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Message
Posted on 2/7/13 at 1:47 pm to TigerWise
Grilled Chicken Thigh stuffed with jalapeno sausage and wrapped in bacon, pasta Primavera and potato salad.
Posted on 2/7/13 at 1:59 pm to Chair
The usual suspects:
The wife's New Mexican Green Chile Chicken stew, maybe not awesome visually but outstanding flavor, I would move to NM just to have the fresh green chiles:
Chicken and Andouille:
Home dried/smoked chipotle, spicy:
The bastardization occurred:
Ribeye, spinach, broccoli:
Top shelf Rita from Cinco, Jesus these things are ultra stout, like 5-shots tequila to 1-lime/Cointreau:
Brisket sammie from Heirloom BBQ with spicy Korean kimchi slaw, awesome:
Little ponies to work some calories pre-eating:
Critter observer waiting for lunch or dinner to be finished:
Lunch-raspberry, blueberry, blackberry with ground flaxseed, and organic almond & vanilla soy milk:
Still one of my faves:
Have to find the pic of Tasty China's Hot & Numbing dry fried eggplant with cilantro, green onion and peppers. It numbs the tongue to allow one to consume the heat, but numbs nothing on the back end.
Redfish with lump crab, it was a little meh so the restaurant will not be named, although the fried green tomatoes with sauteed crawfish/shrimp were excellent.
The wife's New Mexican Green Chile Chicken stew, maybe not awesome visually but outstanding flavor, I would move to NM just to have the fresh green chiles:
Chicken and Andouille:
Home dried/smoked chipotle, spicy:
The bastardization occurred:
Ribeye, spinach, broccoli:
Top shelf Rita from Cinco, Jesus these things are ultra stout, like 5-shots tequila to 1-lime/Cointreau:
Brisket sammie from Heirloom BBQ with spicy Korean kimchi slaw, awesome:
Little ponies to work some calories pre-eating:
Critter observer waiting for lunch or dinner to be finished:
Lunch-raspberry, blueberry, blackberry with ground flaxseed, and organic almond & vanilla soy milk:
Still one of my faves:
Have to find the pic of Tasty China's Hot & Numbing dry fried eggplant with cilantro, green onion and peppers. It numbs the tongue to allow one to consume the heat, but numbs nothing on the back end.
Redfish with lump crab, it was a little meh so the restaurant will not be named, although the fried green tomatoes with sauteed crawfish/shrimp were excellent.
Posted on 2/7/13 at 2:05 pm to tirebiter
You made me laugh!
I cut my sausage for gumbo just like you do.
I don't bastardize the gumbo, though.
I cut my sausage for gumbo just like you do.
I don't bastardize the gumbo, though.
Posted on 2/7/13 at 2:08 pm to Gris Gris
You are the one the comment was intended for.
Posted on 2/7/13 at 2:19 pm to tirebiter
I had that feeling and I'm honored to know that you read my posts and remember them!
Posted on 2/7/13 at 2:23 pm to Gris Gris
Deep fried red snapper with scallops, Asian sauce. Paired with Karatamba sake.
Can you tell I love cilantro?
I'm not sure which was better, the cheek meat or the crispy tail. I would pay big bucks for this dish in a restaurant.
Can you tell I love cilantro?
I'm not sure which was better, the cheek meat or the crispy tail. I would pay big bucks for this dish in a restaurant.
Posted on 2/7/13 at 2:28 pm to tirebiter
Foie gras & truffle stuffed meatloaf
Crawfish bisque
Crawfish etouffee
Fried chicken and bacon waffle (from Bacon in Austin)
Crawfish bisque
Crawfish etouffee
Fried chicken and bacon waffle (from Bacon in Austin)
Posted on 2/7/13 at 2:31 pm to Pork Que
Kinda forgot about this thread after I posted. Figured I'd get a page of responses and it'd fall away. I need to start on page 1!
Posted on 2/7/13 at 2:35 pm to Chair
White Beans & Rice and a big 'ol grilled double cut bone in pork chop with a jalapeno pepper jelly glaze.
Posted on 2/7/13 at 2:36 pm to tirebiter
This is a food picture thread. Where do you live, Korea?
Posted on 2/7/13 at 2:41 pm to tirebiter
Spatchcocked Birds with vegs, halfway thru:
Deboned stuffed cajun chicken with a hit of cherry wood:
Sweetness:
Spicy Brisket:
Pepper:
Blast furnace wings from Cowgirls Sante Fe, some of the hottest I have had and on Heat Seekers show:
Remnants of H&N eggplant, have to try to understand how great the flavors are combined:
@ Rancho Chimayo, maybe the best SW dish I have ever had, Carne Adovado prepared as a Sopaipilla Relleno:
Maria's Green chile chicken stew with Milagro Rita, killer flavor:
Chile roasting time:
Name speaks for itself:
Deboned stuffed cajun chicken with a hit of cherry wood:
Sweetness:
Spicy Brisket:
Pepper:
Blast furnace wings from Cowgirls Sante Fe, some of the hottest I have had and on Heat Seekers show:
Remnants of H&N eggplant, have to try to understand how great the flavors are combined:
@ Rancho Chimayo, maybe the best SW dish I have ever had, Carne Adovado prepared as a Sopaipilla Relleno:
Maria's Green chile chicken stew with Milagro Rita, killer flavor:
Chile roasting time:
Name speaks for itself:
Posted on 2/7/13 at 2:44 pm to Degas
quote:
This is a food picture thread. Where do you live, Korea?
Believe me, she is a foodie with a discerning palate. She joneses for organic croutons with blue cheese crumbles.
Posted on 2/7/13 at 2:48 pm to Gris Gris
quote:
I had that feeling and I'm honored to know that you read my posts and remember them!
Oh, we had a little discussion a year or two ago about what was gumbo or not, it flares up on here from time to time in other threads. My wife doesn't like traditional with really dark, almost black roux base, so I would be wasting a lot of time preparing it that way, or without the tomatoes/okra. All good, no worries.
Posted on 2/7/13 at 2:50 pm to tirebiter
I have a memory about your wife's preferences. Gotta do what you gotta do when you're cooking for the one you love!
Posted on 2/7/13 at 2:54 pm to Gris Gris
Jacob's andouille still rules. Going to this supposed Mardi Gras thing Saturday at Parish here in ATL. I will report back if anything of note turns up. No Ponce on the menu.
Posted on 2/7/13 at 3:00 pm to Chair
Time for a mid afternoon dessert snack
Chocolate cake with peanut butter frosting and chocolate ganache.
Chocolate cake with peanut butter frosting and chocolate ganache.
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