Favorite team:LSU 
Location:Metairie
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Number of Posts:10147
Registered on:7/6/2004
Online Status:Not Online

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quote:

When are you going to incorporate some Gen AI into the JC, Rat?
Old dog, new tricks? I don't think so. . .
Where is MeridianDog when we need him?

He worked extensively with spices for McCormick, even developing spice mixes for them. If I remember correctly, one was a crab boil spice mix.
Some of the spices in crab boil are oil-soluble, so it would be reasonable to expect oil in the concentrate.

I think the difference is that the concentrate doesn't use spices, it uses essences of the spices. (ETA: should have said extracts)

Not sure, though.
I wish it had stopped with the first 2 sentences.

The rest is sloppy.

re: LSU podcast

Posted by Stadium Rat on 2/19/26 at 8:35 pm to
Found this list elsewhere on the net last week:

Official LSU

1. LSU Tiger TV LINK

2. LSU LINK

3. LSU sports audio LINK

4. LSU+ (paid, different from youtube content) LINK

5. Hey Fightin' Podcast LINK

Includes firsthand filmed press conferences and game highlights

1. LSU Tigers on NOLA.com LINK

2. DerDiZ Digital + TigerRags LINK

3. Louisiana vs. All Y'all LINK

4. CHAMPSIDE LINK

5. Crescent City Sports LINK

Has exclusive interviews with current LSU staff and prominent athletes

1. Tingle and Co (Joe Schwartz, Rohan Davey) LINK

2. Louisiana Loaded LINK

3. GetGordon (NIL) LINK

4. The Verdin Verdict LINK

Hosted by former/current LSU athletes

1. Off The Bench: LSU (Jacob Hester and Matt Flynn) LINK

2. Mik'd Up w/ Mikie Mahtook and Jared Mitchell LINK

3. Raw Room (Jalen Collins) LINK
quote:

Anybody have a suggestions?

Trying to feed about 25 Catholics tomorrow who will be in a lobby at a hospital. Figure wraps are easier in that environment than poboys.
My wife orders a lot of catered food for gatherings at Ochsner.

She doesn't know of anyone, but added you needed to think about this way before 7pm the night before.
quote:

I have eaten or recognize all of those with the exception of the meat in the can. Not Spam. What is it?
Potted meat.



Not Spam, not canned ham. It was a spreadable "meat" made from meat by-products.

You didn't miss anything.
quote:

Next time, 128F for 1.5 hours. Dry the steaks, hot AF cast iron skillet for 45 seconds per side. Top with compound butter.
Except for the temp, that's pretty much what I did. The time recommended was 1.5 to 2 hrs.
Not really a fan of his, but this was one of the best meals I've had in a long time. I'm not Catholic, but my wife was raised that way. (She is not happy with the whole abuse thing)

I bought 2 T-bones from Zuppardo's (they have great meat IMO). I sous vided them at 131 degrees for an hour and 45 minutes. Seasoned with Montreal Steak Seasoning in the bag.

Sides were baked potatoes and Creamed spinach.

Oh my god, that was the best meal I've had in ages, and only about $30 for the 2 (Choice) steaks.

Sous vide is the bomb for steaks!
quote:

Of course they both know what Equinox & Solstice mean
Evidence of this?
quote:

I’d settle for people who don’t act like fans when they hate LSU, lol. Stadium fig
I was an LSU fan before you were born chump.
quote:

Didn’t you have to come up with a calculator to produce red beans?
Didn't have to, but people wanted it.
It's more embarrassing if it Is an act.

Do you really want representatives of LSU to appear so stupid?
quote:

I don’t give a frick if they don’t know what the equator is.
So you're a dumbass, too apparently.
So I guess downvoters don't know either?
This is so embarassing for LSU. They're dumbasses.
I'll still buy Pizza Rolls occaisionally, but it's like they don't have anything solid inside anymore. More like pepperoni-flavored cheese and tomato sauce.

re: Outdoor Board Cookbook

Posted by Stadium Rat on 2/14/26 at 9:11 am to
I made a PDF of all these recipes.

You can download it HERE.
I think you can trust me - it's the same hosting service as the Jambalaya Calculator, the Food and Drink Board Recipe Collection, the legendary PocheJP jambalaya recipe post, and the Semolina recipe collection is on. See the Food Board if you're confused.
I was bored while my wife watched the Winter Olympics, so I used the time to compile this board's recipes into a collection.

You can download a PDF HERE.

Hit the blue box to download.
quote:

For jar roux, 16 oz jar to 1 gallon of water
That's definitely on the thick side, but I like it like that sometimes.