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No Disrespect But
Favorite team: | Illinois |
Location: | New Orleans |
Biography: | Not Dead Yet. |
Interests: | |
Occupation: | Glutton |
Number of Posts: | 292 |
Registered on: | 3/21/2014 |
Online Status: | Not Online |
Recent Posts
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re: Seed oils make you FAT
Posted by No Disrespect But on 5/10/24 at 2:56 pm
[quote]Canola Oil(Not bad at all for you)[/quote]
Rapeseed oil was invented in 1974, rebranded as "canola" oil in 1978. It can only be made in factories. It exists because rapeseeds are very cheap to grow, harvest, and process, and because transnational agriculture corporations love money more th...
re: Seed oils make you FAT
Posted by No Disrespect But on 5/10/24 at 2:44 pm
Clarified butter is what first-class Western kitchens used to use for a high-heat, neutral-flavored cooking fat. You can make your own by heating butter gently, slightly above the boiling point, until the water boils off (it will stop bubbling), then pouring off the liquid part, leaving the separate...
re: Recommendations for Lawrence, KS?
Posted by No Disrespect But on 2/22/24 at 2:27 pm
I've heard good things about Limestone for Neapolitan-style pizza....
re: First It Was Don't Purge Crawfish with Salt, Now This
Posted by No Disrespect But on 1/29/24 at 2:50 pm
Soaking dried beans before cooking greatly reduces phytic acid.
[link=(https://www.livestrong.com/article/553811-how-to-eliminate-the-phytic-acid-in-beans/)]How to Reduce the Phytic Acid in Beans[/link]...
re: Looking for a unique chili recipe
Posted by No Disrespect But on 11/30/23 at 2:59 pm
Try adding bourbon after you've added your chiles and spices, but before any other liquid - early enough so the alcohol has time to cook out.
Something about the strong alcohol really seems to make the spices burst with flavor. The smokiness of bourbon doesn't hurt, either....
re: The Wendy’s Sandwich Experts Say You Shouldn’t Eat Because It Contains 1,204 Calories
Posted by No Disrespect But on 11/13/23 at 1:28 pm
What are your hours and how much do you charge?
[quote]I prefer a burger cooked on the grill at home seasoned with a little Dale's sauce with fresh tomatoes and onions from the garden.[/quote]...
re: Pozole revisited
Posted by No Disrespect But on 10/9/23 at 1:30 pm
Pozole is an actual Mexican dish, which has yet to be Americanized beyond recognition.
Therefore, it is unknown in the state of Louisiana....
re: Top 50 BBQ Joints In The South...
Posted by No Disrespect But on 9/14/23 at 3:24 pm
[quote]Garden and Gun posts pretty pictures but otherwise their content is shite. My wife gets that magazine every month and I often see articles about topics that should be interesting. And they almost always end up being lame, poorly written and generic. This piece of shite list with Big Bob Gibson ...
re: Seafood stock recipe for shrimp gumbo (recommendations)
Posted by No Disrespect But on 9/12/23 at 1:34 pm
Most "rules" of stock apply to restaurants, which use stocks in multiple ways, not known in advance.
For example, restaurants want stocks to be clear so they can be used for consomme, or dishes like that. But since you're making a stock for gumbo, clarity is of no concern.
If you have fish hea...
re: Milwaukee Recs
Posted by No Disrespect But on 9/7/23 at 12:23 pm
I never had much luck with fine dining in Milwaukee, but there's still plenty to enjoy.
Jake's Deli has outstanding corned beef and pastrami.
Zaffiro's is as good as Midwestern tavern-style pizza gets.
Speed Queen has excellent barbecue. Some folks might be reluctant to visit that neighborh...
re: Chicago Italian Beef Recipe?
Posted by No Disrespect But on 8/21/23 at 11:48 am
[quote]I must say I had a Portillos when in Chicago and it was pretty bland. Had all the stuff on it, but was just "Meh". The beef had no real flavor that I can recall.[/quote]
Portillo's is a chain that sells Disney versions of Chicago street food. It's like comparing sandwiches from Subway to a...
re: For chicken thigh lovers
Posted by No Disrespect But on 8/7/23 at 12:20 pm
[quote]Here's the short video.[/quote]
Confess that the real reason you posted that video is because Jacques uses your preferred pepper mill.
(Which I now own and use, thanks to your tributes.)...
re: Why do people call them "street tacos"?
Posted by No Disrespect But on 7/24/23 at 2:22 pm
People use the phrase "street tacos" to inform others that they know nothing about the food of Mexico....
re: Pimm’s Cup
Posted by No Disrespect But on 3/15/23 at 10:23 am
Buy a bottle of Pimm's, lemon-lime soda, and a cucumber.
Put ice in a glass, fill it with three parts soda to one part Pimm's, garnish with a slice of cucumber.
If you can't find Pimm's, mix a shot of gin into a glass of swimming-pool water. Will taste exactly the same....
re: How upsetting is it to get Swai instead of catfish?
Posted by No Disrespect But on 2/1/23 at 3:41 pm
Funny how often catfish gets catfished .......
re: Accidentally Made The Best Biscuits I’ve Ever Had Last Night
Posted by No Disrespect But on 2/1/23 at 3:36 pm
So, you replaced Crisco with one of the good honest traditional fats Proctor and Gamble engineered Crisco to replace....
re: Best mozzarella sticks in the New Orleans/ Metairie area?
Posted by No Disrespect But on 11/23/22 at 12:22 pm
Curious if anyone with an opinion on this can explain what makes one mozzarella stick better or worse than another....
re: Gus's Fried Chicken = Overrated
Posted by No Disrespect But on 11/14/22 at 3:29 pm
The original Gus's is not in Memphis.
If you're from Memphis you ought to know where Mason, Tennessee is. That is the actual location of the original Gus's. All other locations are franchises, including Memphis....
re: Best thin catfish in Nola?
Posted by No Disrespect But on 10/18/22 at 1:19 pm
I like Middendorf's in Manchac and Spahr's in Des Allemandes better.
But in the city of New Orleans, Barrow's (Earhart Blvd near Carrollton) might be the best bet....
re: Birria Tacos
Posted by No Disrespect But on 7/6/22 at 1:31 pm
[quote]The Americanized version seems better imo[/quote]
Pot roast quesadillas could be tasty, I have no comment on that.
I was just helping out someone who knows what birria really is, and probably confused about an American food fad using that name, but having no relationship to the real thi...
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