Favorite team:LSU 
Location:
Biography:
Interests:
Occupation:
Number of Posts:43
Registered on:1/16/2019
Online Status:Not Online

Recent Posts

Message
re: Memphis Restaurant Recommendations - Swine Spectator
Central BBQ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: National Championship Game -- for a Clemson fan - Swine Spectator
Cooter Browns. Eat Oysters and have fun....
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: What Cut to Grind? - Swine Spectator
Don't use a food processor. If you want to grind your own, get a grinder. Get the meat nearly frozen before you grind. I like chuck and brisket. You can use trimmings. Use a coarse grind (maybe 3/8"). Use minimal handling. A loosely formed brisket burger is mind blowingly good. ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Best type of fish? - Swine Spectator
[quote]Tilapia: tilapia is a fish that gained popularity because it is economical to sell (easily farm raised, good meat yield, nice filets, nice firmness, etc.). Restaurants like it because It’s available to any restaurant in any city and It’s basically tasteless, so it won’t have a fishy taste. Ti...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Brennan's jambalaya recipe v. "brown" jambalaya - Swine Spectator
[quote]I don't get the argument over tomatoes vs no tomatoes. I've had both and like it either way. If it tastes good eat it! If you don't like tomatoes and there are tomatoes in it DON'T eat it! I've had brown and red jambalaya that tasted like crap. It's all about variety![/quote] Tomatoes belong...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Chef’s Knife Suggestions - Swine Spectator
BFT's: I have had excellent experiences dealing with the Knife Merchant: https://www.knifemerchant.com/index.asp I bought some F. Dick German pattern knives from them. They're the ones you see in the "Salt Bae" videos on YouTube. I also bought a Masahiro sushi knife. Apparently it is common for...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Chef’s Knife Suggestions - Swine Spectator
That metal handle does not look ergonomic and would be slippery when wet. ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Your favorite way to grill nice hamburgers - Swine Spectator
Fat is flavor - 80/20 minimum, 70/30 ideal. Also, minimize how much you handle the meat. Gently shape your burgers. If you knead and massage your meat is will be tough....
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Roux - Swine Spectator
They don't call it "Cajun Napalm" for nothing. ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Oysters In Gumbo Question - Swine Spectator
You're off to a damn good start. I make shrimp, crab and crawfish stock first. for seafood gumbo, I make my roux with butter and pan fry my okra separately. If you are using gumbo crabs, add them after you combine your roux and stock. Let them simmer with your trinity. Add your shrimp 15...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Grillades Recipe? - Swine Spectator
Don't have a specific recipe, but cook grits in stock, add some butter & cheese, the whip with a whisk to make them "fluffy". ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Atlanta Recommendations - Swine Spectator
Dante's Down the Hatch...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Dry Smoke or Wet - Swine Spectator
Water is messy, but helps stabilize the temps in a WSM. I bought a terra cotta planter base and wrapped it in foil. I put that in the water pan as a heat sink and baffle. Works great. Just rewrap it every couple of cooks. ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Used Richards Instant Roux in a jar for 1st time this morning - Swine Spectator
OK, I'll be the contrarian here. No jarred roux for me because they use hydrogenated fats to keep them shelf stable. There is growing evidence that hydrogenated fats are linked to high cholesterol and heart disease. Anecdotally, my Papere ate "olio" every day (hydrogenated butter substitute). He...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: What does your cookbook collection look like? - Swine Spectator
Go to: Delish.com and search "Gumbo Recipes" If the "Mississippi Catfish Gumbo" with root beer & coffee doesn't make you rethink your online recipe strategy, nothing will. D...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: New Orleans Cookbooks - Swine Spectator
Oooh, I forgot to add: [u]The Picayune Creole Cookbook[/u]. I have the 1910 and 1942 editions. It has all of the old school recipes, to include a boudin blanc made with rabbit, heavy cream, and stale French bread that I have always wanted to try. ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: New Orleans Cookbooks - Swine Spectator
All time best: [u]The New Orleans Cookbook[/u] by Rima and Richard Collins (Out of Print) Notable: [u]New Orleans Food[/u] by Tom Fitzmorris [u]Chasing the Gator[/u] by Isaac Toups [u]My New Orleans[/u] by John Besh ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (4)
re: what's the one food you CANNOT eat - Swine Spectator
Tilapia. I grew up fishing. Never heard of tilapia until they started showing up on menus in the 90's. I looked it up in an encyclopedia. The entry said something like this: [i]The tilapia is a species of carp imported from Egypt. It's ability to breathe air allows it to live in stagnant pon...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Need knife advice - Swine Spectator
Call the good folks at knifemerchant.com. They are very knowledgeable and have first-class customer service. They offer finishing sharpening on their Japanese knives. Traditional Japanese knives (but not Shuns) are sharpened to 1200-1500 grit. When I ordered my sushi knife, they sharpened it to ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)