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fishpinger

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Favorite team:LSU 
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Number of Posts:150
Registered on:4/11/2006
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re: OTOP: Top 10 LSU baseball players of all time

Posted by fishpinger on 7/16/21 at 4:45 pm to Miketheseventh
Austin Nola is another underrated Tiger. His brother was awesome, but he wasn't too shabby. Started all 4 yrs at SS, won a National Championship as a freshman. A now is a MLB player at entirely different position, catcher, no less. Not too many guys have that resume. :bow:
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re: Top 5 All-Time LSU LB's

Posted by fishpinger on 12/11/18 at 5:03 pm to secfballfan
Ron Sancho, AJ Duhe, weren't too shabby in their day either.
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re: King Cake Megathread

Posted by fishpinger on 1/16/18 at 6:23 pm to fightin tigers
Haydel's does ship.
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re: Chicken and Bean "Gumbo"?

Posted by fishpinger on 1/26/17 at 1:09 pm to Degas
Da fuq? Cooking your rice in it? Umm..NO! :rolleyes:
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re: Well baws defense keeping us in the game

Posted by fishpinger on 9/18/16 at 2:02 pm to TommyDaTiger
D looked good for 3 qtrs last week too??? lets hope this week the 4th qtr isn't a repeat of last week? :banghead:
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re: A lot of stuff we love to eat is a scam

Posted by fishpinger on 7/12/16 at 8:19 am to Salmon
quote:
Think you’re getting Kobe steak when you order the $350 “Kobe steak” off the menu at Old Homestead? Nope — Japan sells its rare Kobe beef to just three restaurants in the United States, and 212 Steakhouse is the only one in New York. That Kobe is probably Wagyu, a cheaper, passable cut, Olmsted says. (Old Homestead declined The Post’s request for comment.)


This statement is also not true, all beef imports from Japan have been banned for quite some time due to their BSE outbreak a while ago. No one in the U.S. is selling Kobe beef, at least legally.

Wagyu is somewhat legit, in that it was created here in the U.S. when Kobe beef cows from Japan were mated with Angus cows here in the U.S.(prior to their mad cow outbreak) I guess you could say it's a distant cousin to Kobe. :lol:
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re: We will be very dominant if White and Beckwith stay

Posted by fishpinger on 1/7/16 at 12:07 pm to schwartzy
quote:
we dominated the rest with a talented, but not deep, defense
da fuq? Our defense played well at times but I'm not really recalling any "dominant" outings for that unit in 2015.

People need to pump the brakes and get a dose of reality. We are on our 3 DC in 3 yrs. I like our new hire but he's bringing in whole new system and if anybody thinks he's just gonna roll 11 guys out there and have them play like this year's Alabama D, they're in for a rude awakening.

That being said, having Beckwith and White would help, but if not I like the fact that Aranda is a guy who makes his system fit the personnel and not the other way around.
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re: Why was Keehn recruited?

Posted by fishpinger on 10/18/15 at 2:02 pm to BigB0882
He was All SEC last year, some how you don't grasp facts really well do you? :rolleyes:
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re: Grillades and Grits-With or Without Tomatoes?

Posted by fishpinger on 5/13/15 at 11:50 am to Gris Gris
Does a couple of tbsp.'s of tomato paste count? The recipe I've used in the past calls for it, right before you start simmering your meat/pork/veal.

This is for all intents and purposes a "brown" version which I also prefer, and the "tomato" flavor is negligible.
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re: What's a food or drink item that people love that you just don't get?

Posted by fishpinger on 1/27/15 at 11:21 am to TheIndulger
Pimento cheese. I've tried to like it, but it just doesn't do much for me at all.
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re: Ruth Chris Steakhouse. Why do you go there? 1st timer tomorrow

Posted by fishpinger on 3/28/14 at 10:49 am to Gris Gris
You should read "The Empress of Steak and The Gorilla man".

It's the story of Ruth's Chris written by Randy Fertel, Ruth's youngest son.

Interesting read, lots of info on the origins of this legendary New Orleans restaurant, and his parents. His dad was kinda of kook, some truly unique New Orleans stories in there.
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re: "I can cook"

Posted by fishpinger on 2/28/14 at 9:39 pm to Gris Gris
I've also had canned potatoes and like Martini said they're not too bad. I don't mind most canned veggies if you can't get fresh.

Besides, some folks who"cook"can do some real tasty things with canned veggies!

:bow:

Although some veggies probably should never be canned, like lettuce or eggplant! :lol:
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re: "I can cook"

Posted by fishpinger on 2/28/14 at 7:56 pm to Martini
quote:
As long as you have some basic skills that u can utilize in some way with the right ingredients to make a decent meal of some sort, then, yeah you can cook.


quote:
Well I just put two pieces of sourdough bread together with some gruyere cheese and sliced apples and "cooked" my daughter and myself a grilled cheese


Ur doing it right...now I'm hungry. :lol:
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re: "I can cook"

Posted by fishpinger on 2/28/14 at 6:42 pm to jimbeam
Don't know about anyone else, but I don't really consider making a box of mac n cheese "cooking".

Heating something in the microwave is one step removed from that. :rolleyes:

"Cooking" encompasses a lot of different areas..maybe you're just great at desserts or breakfast or grilling or BBQ, but all those things require some basic knowledge that goes beyond boiling water.
As long as you have some basic skills that u can utilize in some way with the right ingredients to make a decent meal of some sort, then, yeah you can cook.
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re: An outlandish and unique ingredient for a crawfish boil

Posted by fishpinger on 4/20/13 at 12:15 pm to Degas
Try Sweet Potato, and then afterwards with the leftover ones make sweet potato bisque with those babies..your friends will be impressed.
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re: Best Nola Sandwich Style Poll: Poboy vs Muff Thunderdome!

Posted by fishpinger on 4/19/13 at 12:52 pm to OTIS2
quote:
I'm Italian, and I love muff. But those two are mutually exclusive


Couldn't agree more. But if forced to choose I'd go PoBoy, for various reasons already mentioned.

Although its funny, I hate olives with a passion, but I thoroughly enjoy Muff's. Something about the combination of meats and cheese and bread with the olive salad just works.
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re: Cooking Channel chefs vs. Food Network chefs

Posted by fishpinger on 2/10/13 at 2:07 pm to ladytiger118
Wait, doesn't Food Network own the Cooking Channel?
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re: Quinoa and Boiled Crawfish Salad (w/pic)

Posted by fishpinger on 2/6/13 at 8:28 am to Darla Hood
Never eaten Quinoa, but that looks really tasty. I'd imagine boiled shrimp would work well too?
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re: Had trouble with my jambalaya rice

Posted by fishpinger on 2/5/13 at 10:39 am to xXLSUXx
quote:
This time, I had a 1.5 cups of stock/water to 1 cup of rice.


This is your likely culprit. Std ratio for rice is always 2 to 1(Liquid to Rice)
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re: Jambalaya - Gonzales Style with pics.

Posted by fishpinger on 1/30/13 at 6:37 pm to SUB
That's what I thought, thanks for the info.
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re: Jambalaya - Gonzales Style with pics.

Posted by fishpinger on 1/30/13 at 4:46 pm to SUB
This is great recipe and its money with pork, but I love substituting chicken thighs in lieu of good pork butt.

I'm curious anybody ever experiment with seafood at all vice meat?
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