Favorite team:Illinois 
Location:New Orleans
Biography:Not Dead Yet.
Interests:
Occupation:Glutton
Number of Posts:201
Registered on:3/21/2014
Online Status:Not Online

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re: Food Recommendations from NOLA to Oxford Miss. - No Disrespect But
There cannot be any better soul food in the South than Bully's in Jackson: [link=(https://www.jamesbeard.org/blog/2016-americas-classic-bullys-restaurant)]2016 America's Classic: Bully’s Restaurant[/link]...
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re: Lea's Lunch Room - No Disrespect But
If you did not know that the ham sandwich is Lea's true specialty, then I have to question your username....
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re: Best German Beers I Can Find in Louisiana - No Disrespect But
[quote]All that aside, give me an Augustiner Brau Dunkel over just about every other beer on the planet. Watching them tap the wooden keg an getting some of the first pours off that keg at Augustiner Keller is a life altering event that I recommend everyone do as many times as you can. It ruined us ...
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re: Best German Beers I Can Find in Louisiana - No Disrespect But
I regularly see Augustiner Edelstoff at Dorignac's in Metairie. (I think Augustiner-Bräu is probably the world's greatest brewery. So, cheers to your exquisite taste!)...
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re: Soy Sauce - No Disrespect But
[link=(https://www.epicurious.com/ingredients/how-to-buy-soy-sauce-like-a-pro-article)]How to Buy Soy Sauce Like a Pro[/link] Chinese naturally-fermented light soy sauce is my favorite kind. Best I've found in American markets is: [link=(https://usa.lkk.com/en/products/premium-soy-sauce)]Lee K...
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re: Is The Great British Baking Show the best reality cooking contest ever? - No Disrespect But
[quote]dumbed down american production values[/quote] The dumbed-down American production values were, however, inflicted on the show's US title. The genuine title of the show is The Great British Bake Off. Love GBBO....
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re: Anybody listen to Tom Fitzmorris lately? - No Disrespect But
[quote]Aren't heated [muffulettas] exponentially better than cold?[/quote] Salumi are carefully crafted to be perfect at cool room temperature. The fat melts in your mouth in a wonderful burst of texture and flavor. When salumi is cooked, that melting happens before the food is in your mouth. ...
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re: Pinot Noir - No Disrespect But
[img]http://www.cultwine.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/9/0/90_conti.jpg[/img]...
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re: New Orleans lunch - No Disrespect But
Cochon Butcher is the place I'd go for a quick informal lunch in that area (although the bar is the best place to sit, which you might not want to do with a child). Jimmy J's on Chartres might also work for you....
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re: Where in New Orleans area to have Kitchen Aid Professional 6-qt mixer repaired? - No Disrespect But
Thanks, hungryone. I use the pasta roller and meat grinder attachments as much as the mixer itself, so I'm more-or-less committed to the KA....
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re: Best Lunch Spot between NOLA and Oxford, MS - No Disrespect But
I'd go to Bully's in Jackson: [link=(https://www.jamesbeard.org/blog/2016-americas-classic-bullys-restaurant)]James Beard America's Classic: Bully's Restaurant[/link]...
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Where in New Orleans area to have Kitchen Aid Professional 6-qt mixer repaired? - No Disrespect But
Like an idiot, I broke the worm in my Kitchen Aid mixer (kneading a very heavy dough too fast for too long). Where in the New Orleans area might I bring it in for repair? Grateful for any suggestions - thanks....
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re: Gus’ Fried Chicken coming to NOLA - No Disrespect But
[quote]If it's even half as good as the one in Memphis, it will still be better than any fried chicken N.O. currently has to offer.[/quote] If it's half as good as the original location in Mason, Tennessee, then it will be exactly as good as the Gus's in Memphis (which has no relationship with th...
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re: Do you add milk to scrambled eggs? - No Disrespect But
Dairy fat coats egg proteins and slightly inhibits their coagulation when cooked. This provides more leeway to cook scrambled eggs all the way through, before they become tight, overly firm, and dry. You can achieve the same effect without milk or cream - but in that case, your timing needs to be...
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re: Cookbook recommendations that teach the basics and are accurate and consistent? - No Disrespect But
In addition to all the valuable wisdom hungryone is so generously imparting to you, you might also want to apprise yourself of the fact that wild rice is not rice....
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re: Which Method Will Yield a Better Stock? - No Disrespect But
Once the meat and bones are removed from a stock, then further boiling does only one thing: remove water. It may be helpful to consider the problem this way: If you dissolve one boullion cube in a gallon of water, then boil that gallon until it is reduced to one quart ... you will have exactly...
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re: Restuarants in Albuquerque - No Disrespect But
Mary and Tito's was selected by the James Beard Foundation in 2010 as one of their "America's Classics."...
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re: who's better paul prudomme or justin wilson - No Disrespect But
One of them was the most engaging, magnetic personality in the history of food television, and one of them was the greatest chef in American culinary history. Both were named Paul Prudhomme....
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re: Shrimp -- To devein, or not to devein - No Disrespect But
Paul Prudhomme once said that he had never deveined a shrimp in his life....
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re: Chicago! Where to eat?? - No Disrespect But
[quote]La Scarola[/quote] This tells me that you really know Chicago from personal experience - not just from reading national publications. I lived in Chicago 30 years, moved away nine years ago. The food from there I think about most is the Italian beef, juicy, hot oil only, from Johnnie'...
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