- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 2/11/20 at 1:25 pm to ragincajun03
quote:
Thai fried rice. I can’t get it like those places I love.
Try it in a wok over an outdoor propane burner
Posted on 2/13/20 at 9:20 pm to cable
Yes, made out of fire bricks, a large clay pot I bought off Amazon, and a 55 gallon barrel. It gets rocket hot, but that ain't the problem. Problem is the ratio of spices in the blend.
Posted on 2/13/20 at 11:17 pm to Powerman
Pie Crust. I suck at it. My mom nailed it every time.
Posted on 2/14/20 at 6:36 am to Powerman
Hashbrowns.
They never come out like I envision, always too burnt or too soggy.
They never come out like I envision, always too burnt or too soggy.
Posted on 2/14/20 at 7:15 am to Powerman
King cake.
Tried multiple recipes. Never comes out close to Haydels or Gambinos.
Always too dry and oddly shaped.
Tried multiple recipes. Never comes out close to Haydels or Gambinos.
Always too dry and oddly shaped.
Posted on 2/14/20 at 2:00 pm to NOLATiger71
quote:
Right now it’s trying to make a roast beef for a roast beef poboy
I just started cooking beef roasts like chuck or rump in a long sous vide method... like 48 hours at 130 degrees. It come out a beautiful medium rare and very tender... like prime rib or filet tender, but with a beefier flavor. Anyway, a couple of times I took the drippings out of the SV bag, and made a gravy in a black iron skillet. Then I sliced the roast as thin as I could, and put the slices in the gravy. We used some fresh Poupart’s French bread and made some damn fine RB poboys.
Posted on 2/14/20 at 2:03 pm to LouisianaLady
^^^
Posted on 2/14/20 at 2:06 pm to Powerman
BBQ brisket. Ain’t gonna lie, I’ve ruined my share of brisket. I have a BGE, and have knocked a few out of the park, but it’s still so hard to get just right!
Posted on 2/14/20 at 4:55 pm to michael corleone
quote:
She added chopped parsley (not in recipe)
She used food processor to chop ingredients
I use the same method. I use a combination of Veal, pork and beef. Chicken stock, parm, onion, parsley, salt, pepper and garlic mixed in a food processor. Mix that with the meat and bread crumbs. Pan sear then add to the sauce.
Also for the hash browns, make sure to rinse your potatoes multiple times and dry them really really well. This will help them not be soggy.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News