Favorite team:	Auburn
Location:	South Carolina
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Number of Posts:	3246
Registered on:	9/1/2017
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re: What verb do you use to order at a restaurant

Posted by AUHighPlainsDrifter on 5/17/26 at 10:26 am to Cold Cous Cous

I just point at the item I want on the menu and grunt a few times

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re: Boiled Peanut Thread spinoff

Posted by AUHighPlainsDrifter on 5/13/26 at 11:39 pm to lilsnappa

I had always boiled mine for hours on end, but one football Saturday I wasn't feeling so patient so I searched for an Instapot recipe and settled on this one. They weren't as tender as I prefer them so I increased the time under pressure to 90 minutes w/a 30 minute natural release time. They turn out just as good as if you boil them all day. The amount of salt you use in the recipe is a matter of preference. I recommend starting with the generally accepted 1/2C per gallon of water and make adjustments from there. Of course, you can add other things to your brine if you want more than just salted nuts. I usually go with red pepper flakes since that is what I have on hand, but cajun seasoning or Old Bay work well too.

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re: Bloody Mary Mixes

Posted by AUHighPlainsDrifter on 5/12/26 at 11:16 pm to tuzak

This Demitri's concentrated mixhas a lot of good reviews on Amazon. Just add tomato juice. I've never tried, but I just ordered a bottle.

I have had Agalima several times and it's good. Definitely a step above Zing Zang, but I still doctor it up a little.

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re: Do y’all eat boiled peanuts much in Louisiana?

Posted by AUHighPlainsDrifter on 5/10/26 at 8:49 pm to Chucktown_Badger

quote:
We like them. Prefer the spicy ones to plain and I like them a little softer.

That's how I like them too. I usually dump a bunch of red pepper flakes in the brine.

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re: RIP Rodney Scott’s BBQ Locations

Posted by AUHighPlainsDrifter on 5/10/26 at 12:12 pm to weagle1999

quote:
quote:
original family Scott’s BBQ is a hole in the wall in Hemingway SC

Neat experience and good food, but a touch overrated IMO.

I agree with that. Their sides definitely leave something to be desired.

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re: Do y’all eat boiled peanuts much in Louisiana?

Posted by AUHighPlainsDrifter on 5/10/26 at 12:10 pm to andouille

quote:
No, not a redneck. Take raw redbeans, soak in brine overnight, eat. At least you don't have to peel them.

I got to a backyard party one May, saw big pot boiling, mouth was watering until picked up the lid and saw peanuts, WTF is this shite, these aren't crawfish.

I'll save my share for the heathens who don't know better.

If you hadn't mentioned crawfish I would have thought that you were a damned yankee. It's OK though, not all Southerners have good taste.

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re: Do y’all eat boiled peanuts much in Louisiana?

Posted by AUHighPlainsDrifter on 5/9/26 at 5:59 am to weagle1999

You probably have an Ingle's nearby. You can buy a 5 lbs bag of raw Valencia nuts for $11 and make your own. Takes only 2 hours with a pressure cooker/Instapot.

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re: Cook Out coming to Baton Rouge

Posted by AUHighPlainsDrifter on 5/8/26 at 10:39 pm to Long Ball Larry

quote:
You sound like one of those health food nutjobs

:lol:
Guilty!

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re: RIP Rodney Scott’s BBQ Locations

Posted by AUHighPlainsDrifter on 5/7/26 at 10:16 pm to riverdiver

quote:
The original family Scott’s BBQ is a hole in the wall in Hemingway SC. Great food from a dumpy location.

Rodney opened in Charleston, and while some of it’s pretty good, it doesn’t match the level of the old dump in Hemingway. I’ve eaten there several times, some of what I’ve had tasted like it was cooked on gas instead of wood.

When he opened in Charleston he immediately got a lot of acclaim from food reviewers, and started attracting more of a hipster/social media crowd, in my opinion. I like Rodney, but it’s easy to see some of his publicity was DEI driven. I haven’t been there in probably 1 1/2 years or so.

Opening up more restaurants, again in my opinion, was a huge mistake. His style of whole hog over wood/coals takes time and attention, he’s spread himself too thin.

Agree with all of this. Been to Scott's in Hemingway several times (we used to get our whole hog from them when we'd cook them at my buddy's farm) and enjoyed hanging out with the old guys on a Friday night, sipping bourbon around the smokehouse. Good folks who do a good job with whole hog.

I believe Rodney started opening his own restaurants after he won the Beard Award and it appears that he got in bed with the wrong financial backer and, as you said, spread himself too thin. The same thing happened with Sticky Fingers. I'll never go back to the one here in Greenville. It was horrible the last time I was there and nowhere close to being as good as the original.

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re: Cook Out coming to Baton Rouge

Posted by AUHighPlainsDrifter on 5/7/26 at 10:07 pm to hubertcumberdale

quote:

anyone tried this place before? any good?

SC resident here....been eating Cookout for at least a decade. It's good. They use fresh beef that is never frozen, delivered daily, and they offer a good value for the money. Pre-covid, I would get their "Cookout tray", which was a double burger, plus your choice of two sides (usually fries and onion rings for me), plus a 32 oz drink for just $5.99+tax. It was, by far, the best deal in fast food burgers. I think the same thing now costs upwards of $10, but it's still a better deal than anything from the bigger burger chains.

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re: Chick-Fil-A Jalapeño Ranch Club Sandwich..

Posted by AUHighPlainsDrifter on 3/19/26 at 10:29 pm to 844_Tiger

The Popeye's I go to actually has good customer service. It seems to be an anomaly with that franchise, but their chicken is miles better (and bigger) than Chic-Fil-A. I don't even bother with Chic-Fil-A anymore unless I'm in a hurry. However, they did have that Honey Pepper Pimento Chicken Sandwich on the menu for a while and it was pretty good.

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re: Shrimp Etouffee - Cook Shrimp Separately?

Posted by AUHighPlainsDrifter on 3/19/26 at 10:27 pm to CHEDBALLZ

I've run into that problem when adding them too soon to gumbo or low-country boil, but maybe it's different with gravy. IDK why it would be, but I'm not a food scientist. Maybe the viscosity of the gravy treats them a little kinder.

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re: Go to cereal

Posted by AUHighPlainsDrifter on 3/19/26 at 10:20 pm to The Dunder Mifflin

Raisin Bran Crunch, but for super sugary, no health benefits cereal, I've always been partial to

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re: Shrimp Etouffee - Cook Shrimp Separately?

Posted by AUHighPlainsDrifter on 3/19/26 at 10:20 pm to CHEDBALLZ

quote:
Cook your onions till they clear, add your shrimp and cook for about 25-30 minutes

IDK about that. Shrimp takes about 3-4 minutes to cook. Cooking them longer makes them tough.

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re: WFDT

Posted by AUHighPlainsDrifter on 3/9/26 at 8:16 pm to Cajunate

quote:
Just made some pepperoni tortilla pizzas.

I made one of these for a snack earlier :lol:

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re: Race Trac Pizza

Posted by AUHighPlainsDrifter on 3/9/26 at 5:51 pm to Popths

Best deal in pizza right now is probably Domino's large with up to 7 toppings for $9.99.

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re: Went to Taco Bell for the first time in years. 95 cents to add sour cream to burrito !

Posted by AUHighPlainsDrifter on 3/9/26 at 11:42 am to Baylor

TB has to be one of the biggest rip-offs in the restaurant industry when you consider the ridiculous prices they charge for small portions of shitty food. Just say no.

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