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fagesbp
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| Number of Posts: | 10 |
| Registered on: | 11/16/2018 |
| Online Status: | Not Online |
Recent Posts
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Depends on how much. 5 cups of flour takes a half hour, 10 cups takes about 50 minutes.
Absolutely don't freeze and defrost. I did this last week and my onions wilted to mush. Good thing that was just for the practice run.
I just cut the veggies Saturday afternoon and refrigerated til Sunday afternoon and those were fine. I don't think 12 hours will make a difference. As long as you keep the meat cold it will be fine in the fridge for a week at least.
I just cut the veggies Saturday afternoon and refrigerated til Sunday afternoon and those were fine. I don't think 12 hours will make a difference. As long as you keep the meat cold it will be fine in the fridge for a week at least.
re: Best Oil for Cast Iron?
Posted by fagesbp on 10/24/22 at 4:17 pm to Zappas Stache
The article says a lot of flaxseed oils have additives that may cause flaking. Maybe that creates a misconception. There was a comment on it that said theirs flaked too.
re: Tasso
Posted by fagesbp on 10/24/22 at 4:04 pm to KyrieElaison
Anything that works well with bacon. So pretty much everything :D
re: How do y’all cook y’all’s rice and gravy
Posted by fagesbp on 10/24/22 at 4:03 pm to SulphursFinest
Just brown the meat pretty hot til its sticking all over then hit it with the veggies and deglaze somewhat cooking the water out of them. Once they're cooked some, add water and cook with the lid cracked til it's tender, adding water as needed. The browning makes the gravy.
re: Creative ideas for Brussels Sprouts?
Posted by fagesbp on 10/24/22 at 3:58 pm to Tigertown in ATL
Cut in half, coat with olive oil and seasoning and stir fry them hot til they're the texture you like.
re: Lafayette Seafood Restaurant recommendations
Posted by fagesbp on 10/24/22 at 3:48 pm to Soft_Parade
Shuck's in Abbeville is our favorite. Riverfront right down the road from there is good as well. I don't get the love for Fezzo's though. I've tried it a few times and was never impressed. The fried catfish was full of black, goopy shite.
What I'm about to season is a 20 gallon pot that was partially buried in my yard probably 30+ years ago with flowers in it. After reading the responses and links I'll probably use canola because it's listed as at least partially drying and readily available in larger quantity.
Best Oil for Cast Iron?
Posted by fagesbp on 10/24/22 at 2:38 pm
Peanut, corn, canola, baby?
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