dtett

I can't stand Louisiana absolutists.

Is there a Cajun gumbo and a creole gumbo? Is gumbo not a stew that is comprised of a stock, meat, the trinity, and thickener? Be that thickener flour, file, okra, or a combination of any?

Additionally, Paul Prudhomme is synonymous with Cajun and Creole cooking. If there's an authority on Louisiana cooking, it's him and I'm more inclined to trust his judgement.

Just don't bring cans. I was in the boy scouts, excited for my first back packing trip. We hiked the back bone in kasatchie. My parents, God bless them, sent me with cans of food and cotton underwear. It was a long, heavy trudge, even for just 9 miles, with chafing added.

As someone else said, every ounce counts. Even for just an overnight trip.

Looking to bring the kids out to PAC tomorrow. Anybody got word on the conditions going into the weekend? I'll have my boat to access the back side of the WMA.

No, he's saying that the larger smoker has a larger "sweet spot", as he calls it, so it won't "burn" your meat.

I'm think his opinion is anecdotal because he burns his briskets.

I went to Chimes East a year or so ago and they requested a credit card for the table before serving my drinks. It's already happening.

quote:

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7’ diameter. I didn’t even know they made 14’ nets.

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I have a 7' deep drop and it sucks to throw after the first 3.

Palmira for sides.

Lewis for meats.

Palmira's piccodillo empanadas are amazing.

Hometeam if you within walking distance and don't have transportation.

The majority of "local" food is not my cup of tea.

Charleston has what I call "white girl food". Looks great with a beautiful view but doesn't taste great and is expensive. That being said, I've been ruined food in Louisiana that tends to be heavily seasoned.

Charleston has a heavy northern influence in that there are a lot of transplants that restaurants cater to.

Theres one louisiana style restaurant (LoLa's) but it's not my cup of tea either.

My recommendations, from personal experience, are as follows:

Heavy's burgers
Lewis BBQ (Texas BBQ)
Tavern and Table (Shems Creek) - Italian
Reds Ice House (Shems Creek)
High Cotton
Island Cabana
Sorelle - Coffee
Duck and Dog - Casual Bar (wings)
Taziki
Naan
Lg's by the creek - casual bar

I plan to go to the following places:
Palmira
Chubby Fish
Pages Okra grill
Obstinate Daughter
Charleston Harbor Fish House
Bad Daddys Burger bar
Poogans
Tiki Taco

Places I've been and wouldn't go back
Rancho Lewis - Expecting superior style upscale mexican. They went too upscale.
Taco Boy

I haven't found a good sizzle plate since I've been here. I have at least 2 more months before I leave.

The biria is good.

Some say salt makes the shell stick, some say the heat makes the shell stick. It's probably both.

I've been told that you can boil your shrimp for 15 minutes and they come out perfect. I'm not sure what the truth is anymore.

The thing I do know is that you have to stop the shrimp boiling as fast as possible once they are close to being done or they will over cook. That means lots of ice to cool the water and shrimp.

Look up stalecracker's method. It works for me.

I call it boomer bait. I've had to educate a couple of my older coworkers that the delicious meal and recipe on their facebook feed is, in fact, a computer generated image.