- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Professor Dawghair
| Favorite team: | Georgia  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 1803 |
| Registered on: | 10/11/2021 |
| Online Status: | Not Online |
Recent Posts
Message
re: Tell me about cube steak. Recipes, techniques, etc.
Posted by Professor Dawghair on 10/6/26 at 10:58 am to 3BlockUber
In gravy is my favorite, but I have sliced them into fingers and fried like chicken. Nice and crispy.
1
re: 2 killed, 35 wounded at a block party in Vienna, Georgia.
Posted by Professor Dawghair on 10/4/26 at 3:53 pm to nuwaydawg
quote:
He's kinda of an awwshucks Mayberry sheriff.
Good lawman. Like his daddy
re: What's better: CFA's new Chicken and Waffle Sandwich or Popeye's new Chicken Biscuit?
Posted by Professor Dawghair on 10/2/26 at 2:17 am to Tigerdew
quote:
chicken biscuit is stupid good
Dang. Hate to hear that. I was wanting to try one.
re: What’s your favorite ice cream?
Posted by Professor Dawghair on 9/28/26 at 4:35 pm to SidetrackSilvera
quote:
Kroger's Private Selection
Their ice cream lineup is outstanding. Sea Salt Caramel and English Toffee Caramel Truffle is worth a try too.
re: White Beans and Shrimp
Posted by Professor Dawghair on 9/22/26 at 8:50 pm to CartmansMom
quote:
Gross. Beans and seafood don't mix
I've never had it but there isn't zero chance that dish is anything but delicious.
re: Good eats along I-55…..
Posted by Professor Dawghair on 9/15/26 at 3:48 pm to jchamil
quote:
It's Chevron Coach O
re: Good eats along I-55…..
Posted by Professor Dawghair on 9/15/26 at 3:12 pm to TJG210
Coach O says if you can wait till Oxford, get the chicken on a stick. "Best he's ever had."
re: White Beans and Buttermilk Cornbread
Posted by Professor Dawghair on 9/2/26 at 4:52 pm to Cajunate
One of my favorite meals. My freezer is empty of white beans. Need to make a batch.
re: Bbq sauce from scratch
Posted by Professor Dawghair on 9/2/26 at 4:50 pm to DonJuanDaMiles
It isn't what I grew up with, but I've become a fan of thin vinegar NC style sauce. This website has a lot of good info on that style of 'que and a sauce recipe... scroll down for sauce A.
Elder Ward BBQ
Elder Ward BBQ
re: Are any outdoor griddles worth buying?
Posted by Professor Dawghair on 8/30/26 at 8:58 am to TideSaint
I was given a Cuisinart 3 in 1 pizza oven. At the time I didn't really want another outdoor cooker but I love it now. I retired my Blackstone because it was bigger than I needed.
It is a pizza oven, grill and griddle. It's not a great pizza oven and I've never tried the grill grates, but it excels as a griddle. All the size I need. Maybe miss being able to spread out a big batch of fried rice but that's about it.
I use it 4-5 times a week. I think a flat top is one of the most indispensable cooking devices there is.
Cuisinart Pizza Oven
I think it was deeply discounted from that price... like around 1/2 of that. Maybe $189
It is a pizza oven, grill and griddle. It's not a great pizza oven and I've never tried the grill grates, but it excels as a griddle. All the size I need. Maybe miss being able to spread out a big batch of fried rice but that's about it.
I use it 4-5 times a week. I think a flat top is one of the most indispensable cooking devices there is.
Cuisinart Pizza Oven
I think it was deeply discounted from that price... like around 1/2 of that. Maybe $189
re: Coffee talk (or, should I buy a French press)
Posted by Professor Dawghair on 8/22/26 at 2:44 pm to NoBoDawg
quote:
If I were you, I’d invest in a good drip maker that keeps water to gold cup standard (Bonavita) & a good burr grinder (Baratza Encore)
Agree. When I decided to make a better cup at home without going crazy, I bought an Oxo grinder and Oxo 8 cup drip machine. It basically has an On and Off button. Makes single cups too.
re: Rank these
Posted by Professor Dawghair on 8/14/26 at 10:11 pm to braves21
Culvers
Five Guys
Whataburger
In and Out
Based on taste not value
Five Guys
Whataburger
In and Out
Based on taste not value
re: What Makes The Best Cheesesteak?
Posted by Professor Dawghair on 8/14/26 at 11:21 am to SpotCheckBilly
quote:
Nicky's Undefeated
Good to know. I usually hit up Matthew's if in Tucker at lunch.
As for cheese, Boar's Head White American is my favorite for melty sandwiches.
re: Easy appetizer using peeled shrimp
Posted by Professor Dawghair on 8/11/26 at 6:24 pm to jrobic4
How about some kind of shrimp salad, served cold with pre-sliced crusty store bought crostini or baquettes.
Not my recipe below but might give you some ideas.
I would serve it cold in a bowl and let people load their own toasts to keep them crisp. Make it the day before and just put the bowl out with a bowl full of toasts.
Scale up accordingly:
1 lb cooked peeled shrimp, chopped
4 oz cream cheese, softened
1/4 cup mayo
1 tbsp Creole mustard
1 tsp Worcestershire
1 to 2 tsp hot sauce
1 tbsp lemon juice
2 tbsp very finely minced celery
2 tbsp green onion
1 tbsp parsley
1/2 tsp Cajun seasoning, then adjust
Black pepper
Small pinch cayenne if you want more heat
Baguette slices, toasted crisp
Mix everything except the bread and chill.
Spoon onto the crostini shortly before serving.
Not my recipe below but might give you some ideas.
I would serve it cold in a bowl and let people load their own toasts to keep them crisp. Make it the day before and just put the bowl out with a bowl full of toasts.
Scale up accordingly:
1 lb cooked peeled shrimp, chopped
4 oz cream cheese, softened
1/4 cup mayo
1 tbsp Creole mustard
1 tsp Worcestershire
1 to 2 tsp hot sauce
1 tbsp lemon juice
2 tbsp very finely minced celery
2 tbsp green onion
1 tbsp parsley
1/2 tsp Cajun seasoning, then adjust
Black pepper
Small pinch cayenne if you want more heat
Baguette slices, toasted crisp
Mix everything except the bread and chill.
Spoon onto the crostini shortly before serving.
re: The best steak vs the best pork chop
Posted by Professor Dawghair on 8/6/26 at 11:01 am to X123F45
I get these thick pork chops for about $12-14 each. Better than any cut of beef that I can get for a comparable price unless I run across a nice looking chuck-eye.
And honestly better than a lot of the more expensive steak cuts.
And honestly better than a lot of the more expensive steak cuts.
re: Hymels Kajun Kitchen Recipes - Dirty Spagetti Recipe
Posted by Professor Dawghair on 8/3/26 at 9:43 am to RichJ
quote:
LOL, Mais, no problem… Hymel’s Boudin Cornbread
Glad I watched the whole video this time. When I've seen it before, I stopped watching when I saw Jiffy mix. (Not a fan. I prefer my cornbread to not be sweet)
But this recipe leans into the sweet with the pepper jelly and syrup. Think I'll give it a try one day.
re: Perfect Boiled EGgs
Posted by Professor Dawghair on 7/31/26 at 1:45 am to cgrand
quote:
steam them, 13 minutes then an immediate ice water bath. Perfect every time
Of all the methods I've tried, this gives me the best outcomes by far.
re: Pork Butt Pastrami
Posted by Professor Dawghair on 7/25/26 at 8:18 am to Cajunate
That looks great. Have you ever heard it called buckboard bacon?
re: Alabama NIL Content Director Arrested for Human Trafficking
Posted by Professor Dawghair on 7/24/26 at 8:58 pm to Drydock
quote:
How does Auburn respond?
They hire him posthaste.
re: WFDT
Posted by Professor Dawghair on 7/23/26 at 7:13 pm to RichJ
chicharrón & caprese salad
re: Boiling Shrimp - Suggestions for Easy Peeling?
Posted by Professor Dawghair on 7/20/26 at 12:31 pm to TD422
I add enough seasoning in the water to account for the ice I dump in the pot when the shrimp are done. Let soak in the same pot for 15-20 minutes.
Dump shrimp in boiling seasoned water and cook them for about 2 minutes unless they are huge. I don't care if it comes back to a boil. They are cooking enough when the water is between 190 or so and boiling.
Immediately dump ice in the pot and let them soak.
Dump shrimp in boiling seasoned water and cook them for about 2 minutes unless they are huge. I don't care if it comes back to a boil. They are cooking enough when the water is between 190 or so and boiling.
Immediately dump ice in the pot and let them soak.
Popular
29
