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jerbee99
| Favorite team: | |
| Location: | Baton Rouge |
| Biography: | |
| Interests: | Spearfishing, scuba diving |
| Occupation: | Attorney |
| Number of Posts: | 3 |
| Registered on: | 10/31/2015 |
| Online Status: | Not Online |
Recent Posts
Message
Anybody have River Road Recipes? I need a favor.
Posted by jerbee99 on 12/9/19 at 4:52 pm
Could someone take a photo and upload it of Jean’s original recipe for “Sensation Salad”? I heard it was first available in the 1959 (white cover) RRR, and would like to check it out with my own eyes. Much appreciated.
3
How much is this 1960/1970’s LSU jacket worth?
Posted by jerbee99 on 11/21/19 at 5:42 pm
I snagged this vintage LSU windbreaker for $5... I’m not sure if anybody here would know the answer to this, but I’m just curious to see how much equivalent ones are going for? I checked the logo against LSU’s logo history and it looks like it’s circa ‘67-‘72...
In the Philippines until November... easy Cajun recipe ideas?
Posted by jerbee99 on 8/21/19 at 9:18 am
I’m currently in the Philippines until November (killing time while I wait for the LA bar exam results get posted). I’ve been entertaining a friend who came to stay for a while with me from Manila. She expressed some interest in trying the “Cajun people food”.
I made NOLA-style BBQ shrimp tonight (with rice, because they can’t go a single meal without rice. Including scrambled eggs and rice for breakfast), and the shrimp went over very well with both her and my landlord. So, I’d like to whip up a few more dishes over the next few weeks to keep them impressed with Louisiana cooking.
The only problem is I’m pretty limited in cooking space, utensils, and ingredients. I have access to Tabasco, but everything else I’m having to improvise. I have a single medium-sized wok-style pan, a teapot, small frying pan, and a small pot. A slotted ladle, 4” chefs knice, and rice scoop.
With that in mind, can anybody recommend anything relatively simple to cook for them?
I made NOLA-style BBQ shrimp tonight (with rice, because they can’t go a single meal without rice. Including scrambled eggs and rice for breakfast), and the shrimp went over very well with both her and my landlord. So, I’d like to whip up a few more dishes over the next few weeks to keep them impressed with Louisiana cooking.
The only problem is I’m pretty limited in cooking space, utensils, and ingredients. I have access to Tabasco, but everything else I’m having to improvise. I have a single medium-sized wok-style pan, a teapot, small frying pan, and a small pot. A slotted ladle, 4” chefs knice, and rice scoop.
With that in mind, can anybody recommend anything relatively simple to cook for them?
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