Favorite team:Illinois 
Location:New Orleans
Biography:Not Dead Yet.
Interests:
Occupation:Glutton
Number of Posts:192
Registered on:3/21/2014
Online Status:Not Online

Recent Posts

Message
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....
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
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]...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
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....
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
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...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
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...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
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....
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
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...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
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."...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
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....
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
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....
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
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'...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: What is the proper way store a dish that was just cooked for next day use? - No Disrespect But
Per Cooks' Illustrated (derived from FDA guidelines), leave a hot dish to cool, uncovered, for one hour before covering it and putting it in the fridge: [link=(https://www.cooksillustrated.com/how_tos/5674-avoiding-the-temperature-danger-zone)]Avoiding the Temperature Danger Zone[/link]...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Barcelona restaurants - No Disrespect But
[quote]Café de l'Academia[/quote] We stayed in BCN five days in September. Café de l'Academia was our favorite spot. It was so good for our first dinner in town, we went back again a few nights later. The opposite of trendy, but simple, thoughtful, soulful, delicious food. Just loved it....
Posted on Food and Drink
Jump to Post - View Topic - Replies (2)
re: What's your favorite tomato? - No Disrespect But
+1 if you meant Brandywine. -10 if it has something to do with Tom Brady....
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Which Method Will Give a Richer Stock? - No Disrespect But
The factors involved are the amount of water and the amount of meat flavoring. The latter is determined by the amount of time spent extracting flavor from the meat and bones. If the extraction time is the same, and the ratio of water to flavoring is the same, then the stocks will be identical usi...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: If you were redoing a kitchen and budget was no option, what appliances would you choose? - No Disrespect But
Definitely start here: [link=(http://lacornueusa.com/build-your-own)]La Cornue[/link]...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Beef Ravioli with Red Sauce (photos) - No Disrespect But
[quote]So what are your credentials?[/quote] A lifetime of gluttony....
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Olive oil - What's in your pantry? - No Disrespect But
If it's good enough for Domenica, it's good enough for you. [link=(http://www.foodandwine.com/contributors/alon-shaya)]Flag[/link] (Also love Frantoia, BTW.) And if you can't tell the difference between extra-virgin olive oil and ordinary vegetable oil in cooking, get out of the food busi...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Beef Ravioli with Red Sauce (photos) - No Disrespect But
[quote]you are trying too hard. [/quote] LOL. I took it easy on him. For example, it's counterproductive and wasteful to put oil into fresh pasta dough - it inhibits the development of the gluten that gives pasta its texture, and it makes the texture greasy. Fat is [i]never, ever[/i] included in ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: NYTimes visits New Orleans restaurant scene - No Disrespect But
As long as the New York Times is still around, New Orleans will never be without a daily newspaper. Or so it often seems. ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)