HoustonsTiger

I just made a batch of the AB egg nog, courtesy of a post I saw here a few weeks ago and all the endorsements.

I feel like I followed the recipe which is simple enough, however it seems thinner than typical egg nogs I’m used to (store bought pre-made stuff).

Question for the seasoned egg nog veterans out there…. Is the thinner consistency normal, or did I mess something up (e.g. too much booze)?

Perhaps it thickens over time?

Or maybe all the store bought stuff is wrong and good egg nog isn’t supposed to be really thick…

I was hoping to buy a ‘real’ LSU football helmet (not decorative) for me son as a present.

Maybe I’ve gotten old, but it seems much harder than I remember it being to find through Google.

If anyone could point me in the right direction for a real, padded football helmet I’d appreciate it. Thank you.

I'm a bit scarred from file as one of the first times making gumbo I added too much, and well I'm sure you all can guess how that ended. Only add to individual bowls since...

Yes, I think the roux is dark enough and I use garlic.

So it sounds like you use a very minimal amount of seasonings....

I ended up with the thyme, basil, and bay leaves simply following what seemed like a good recipe.

But this post has me wondering if instead of missing something I am trying to do too much....

For the last few years I have been using a recipe that I had in a cookbook (I believe it is Paul Prudhomme) for gumbo. I think it comes out pretty good, but not great. After having a few bowls of gumbo lately at a few different places I feel like my gumbo's seasoning is just missing a little something that some of the other - and in my opinion better -bowls of gumbo have.

I typically use Creole seasoning, thyme, basil, bay leaves, cayenne, S&P, and hot sauce for seasoning. But I am wondering if paprika deserves a place in the pot.

Curious on what others do?

Hey thanks. Sorry I wasn’t aware

A lot of good replies... For the Manda folks - the pork or the andouille?

Not sure if it has been listed, but we have a pull out drawer that has room / rack for 2x 13 gallon garbage cans. Can use one for recycling, or both for trash. Either way its 2x garbage cans that take up the place of one cabinet, is aesthetically pleasing, reduces any funky smell from trash and is just completely convenient. It is my favorite kitchen feature as silly as it may sound.

Stumbled on this horror movie 'Hell House LLC' the other day and watched it last night. Was a great concept and for the most part pretty enjoyable. Found myself on the edge of my seat quite a bit. Was one of the better horror / scary movies I remember seeing in quite some time. Had me wondering how I had not heard of it before (released in ~2016).

Just wondering if anyone else has seen it, and if so if there are any other 'under the radar' scary movies like this they can recommend.

Anyone have an opinion / recommendations one way or another?