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re: Food Recommendations from NOLA to Oxford Miss. - No Disrespect But on 10/18/18 at 3:20 pm
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]...Jump to Post - View Topic - Replies (0)
re: Best German Beers I Can Find in Louisiana - No Disrespect But on 10/6/18 at 7:54 pm
[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 ...Jump to Post - View Topic - Replies (0)
re: Best German Beers I Can Find in Louisiana - No Disrespect But on 10/6/18 at 5:29 pm
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!)...Jump to Post - View Topic - Replies (0)
re: Soy Sauce - No Disrespect But on 10/6/18 at 5:18 pm
[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...Jump to Post - View Topic - Replies (0)
re: Is The Great British Baking Show the best reality cooking contest ever? - No Disrespect But on 8/17/18 at 9:18 am
[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....Jump to Post - View Topic - Replies (0)
re: Anybody listen to Tom Fitzmorris lately? - No Disrespect But on 7/24/18 at 9:38 pm
[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. ...Jump to Post - View Topic - Replies (2)
re: New Orleans lunch - No Disrespect But on 7/22/18 at 5:37 pm
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....Jump to Post - View Topic - Replies (1)
re: Where in New Orleans area to have Kitchen Aid Professional 6-qt mixer repaired? - No Disrespect But on 7/16/18 at 2:53 pm
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....Jump to Post - View Topic - Replies (0)
re: Best Lunch Spot between NOLA and Oxford, MS - No Disrespect But on 7/15/18 at 11:02 pm
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]...Jump to Post - View Topic - Replies (0)
Where in New Orleans area to have Kitchen Aid Professional 6-qt mixer repaired? - No Disrespect But on 7/6/18 at 1:32 pm
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....Jump to Post - View Topic - Replies (1)
re: Gus’ Fried Chicken coming to NOLA - No Disrespect But on 7/3/18 at 1:25 pm
[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...Jump to Post - View Topic - Replies (1)
re: Do you add milk to scrambled eggs? - No Disrespect But on 6/28/18 at 1:19 pm
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...Jump to Post - View Topic - Replies (1)
re: Cookbook recommendations that teach the basics and are accurate and consistent? - No Disrespect But on 6/22/18 at 8:17 pm
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....Jump to Post - View Topic - Replies (1)
re: Which Method Will Yield a Better Stock? - No Disrespect But on 6/15/18 at 2:35 pm
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...Jump to Post - View Topic - Replies (1)
re: who's better paul prudomme or justin wilson - No Disrespect But on 5/20/18 at 1:50 pm
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....Jump to Post - View Topic - Replies (1)
re: Chicago! Where to eat?? - No Disrespect But on 5/9/18 at 3:51 pm
[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'...Jump to Post - View Topic - Replies (0)
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