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Stadium Rat
| Favorite team: | LSU  |
| Location: | Metairie |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 10063 |
| Registered on: | 7/6/2004 |
| Online Status: | Not Online |
Recent Posts
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re: Whipped out the JambCalc today for the game,,,what yall cooking?
Posted by Stadium Rat on 11/9/25 at 6:07 pm to Boston911
The first version came together pretty quickly, but I tweaked it for about 6 more months or so. Haven't changed it in many years.
0
re: Whipped out the JambCalc today for the game,,,what yall cooking?
Posted by Stadium Rat on 11/9/25 at 12:31 pm to Geauxdaddy88
We just had hot dogs and fries. Classic and good.
re: Found This "Creole Jambalaya Calculator" Today - Looks Yummy, Doesn't It?
Posted by Stadium Rat on 11/4/25 at 11:00 am to wesfau
Where can I get some of those shrimp donuts?
Found This "Creole Jambalaya Calculator" Today - Looks Yummy, Doesn't It?
Posted by Stadium Rat on 11/4/25 at 9:46 am
re: Do you cook your trinity before or in the roux?
Posted by Stadium Rat on 11/3/25 at 11:26 am to Twenty 49
Also, bell peppers will burn quicker than onions, so add them to the roux after the onions have cooked in the roux a bit.
The moisture in the vegetables, especially the onions, will cool down the roux significantly and stop its browning.
The moisture in the vegetables, especially the onions, will cool down the roux significantly and stop its browning.
re: How much roux per gallon of chicken/sausage gumbo
Posted by Stadium Rat on 11/2/25 at 7:48 pm to Boston911
quote:I like it thick - about 7-to-1.
When Stadium Rat makes gumbo, what’s his ratio?
re: Favorite smoked sausage for red beans and rice
Posted by Stadium Rat on 11/2/25 at 5:42 pm to Royalfishing
Bailey's adouille.
re: How much roux per gallon of chicken/sausage gumbo
Posted by Stadium Rat on 11/2/25 at 5:24 pm to Boston911
quote:That would be 12-to-1 ratio of stock-to-flour.
I used to do a 1 to 1 oil/flour ratio of 96 ounces of stock.
quote:That would be about 6 to 1 or
Over the years, I have increased that ratio to 1 to 1.75 or 2 (i.e.. 1 cup of oil to 1.75/2 of flour).
6.8 to 1.
quote:With the extra 1/4 cup flour, that would be 12.8 to 1.
1 cup of flour + 1 cup of fat is standard for a gallon of gumbo, but I like mine a little thicker so I add an extra 1/4 cup of flour.
quote:That would be 6.67 to 1
I use 16oz oil/butter to 3 cups flour for 5 quarts of stock
quote:16 to 1
I use about 1 cup oil/flour to a gallon of stock.
quote:10 to 1 or
Paul Prudhomme recipe that I model most of my gumbos on is 1/2 cup flour, 1/2 cup oil, and around 5 to 6 cups of stock.
12 to 1
quote:16 to 1
1/1/1
cup/cup/gallon
re: Old Tulane Stadium Recreation Project
Posted by Stadium Rat on 11/2/25 at 1:25 pm to FinkyStinger
quote:Definitely not. If it had, we'd hear about it every time we hosted another SB.
It mentions in the video that the cannon incident happened during a Super Bowl
I was at that game. It happened in the SW corner in the end zone. The cannon team was from the Battle of NO reinactment team in Chalmette. I don't remember the opponent.
They always talk about the guy who lost his hand as he tamped down the powder, but the tamping rod traveled all the way accross the field and injured some people in the NE section of the stadium too.
quote:
From the NY Times:
NEW ORLEANS, Nov. 1 (UPI)—Four persons were injured today when an an tique, muzzle-loading cannon discharged prematurely dur ing a football half-time show. The show, during the New Orleans Saints-Los Angeles Rams football game, featured a re-creation of the Battle of New Orleans.
Leslie Germain, 24 years old, and David Widdecombe, 22, both of Memphis, were loading one of the antique cannons when it went off. The two are members of the Chalmette National Park Cannoneers.
Germain was bleeding about the face and neck and smoke was still coming from his jacket when attendants moved him off the field on a stretcher. Widdecombe ran off the field bleeding. Fingers were missing.
Two fans were struck when the ramrod used in loading the canon sailed into the Tulane Stadium stands. One was taken to a hospital and the other received emergency treatment at a Red Cross first aid station.
The biggest mishap I remember at the SB was one of 2 hot air ballons (one for each team) launched pregame didn't lift quickly enough and ran into the stands. Also the NE corner. It was the Vikings balloon.
Then of course, the 45 minute blackout at the Superdome.
re: How much roux per gallon of chicken/sausage gumbo
Posted by Stadium Rat on 11/2/25 at 12:14 am to CHEDBALLZ
1 cup of oil and 1 cup of flour yields 1 1/3 cup of roux, with a little oil left over.
From a survey of my large Louisiana cookbook collection, the liquid to roux ratios go from 20-to-1 all the way down to 6-to-1.
A gallon of liquid is 16 cups, but that does not account for the meat or vegetables in the pot, just the liquid that you put in.
I guess maybe I ought to work on the Gumbo Calculator some more.
From a survey of my large Louisiana cookbook collection, the liquid to roux ratios go from 20-to-1 all the way down to 6-to-1.
A gallon of liquid is 16 cups, but that does not account for the meat or vegetables in the pot, just the liquid that you put in.
I guess maybe I ought to work on the Gumbo Calculator some more.
re: High school bbq team name
Posted by Stadium Rat on 10/31/25 at 10:27 pm to Twenty 49
Burnt Friends
re: Gumbo Calculator
Posted by Stadium Rat on 10/28/25 at 3:14 pm to Y.A. Tittle
quote:It was just a trial balloon I made. Never got finished.
What is the gumbo calculator? Is it just roux proportions?
Probably the most useful part was the liquid to roux calculation. Otherwise, if you have a recipe you like, you can just scale it up by multiplying your ingredients.
That's different from jambalaya which won't scale up linearly without problems.
re: Gumbo Calculator
Posted by Stadium Rat on 10/28/25 at 3:00 pm to LSUblondie
The Gumbo Calculator won't help you with that question.
re: Hot Dog Buns and Prep Methods
Posted by Stadium Rat on 10/28/25 at 8:35 am to tigerfoot
Any grocery store buns work if they are very fresh. When you get a hot dog at an event, the buns are usually specially made that day, and that's what makes the hot dog taste so good. Steaming can revive an older bun to a almost fresh state. No toasting a hot dog bun!
My favorite way to cook the weiners is on a roller grill. If no roller grill is available, I "grill" them in a nonstick pan and roll them frequently. Boiling is lazy and really not acceptable except for kids. I do not like charred dogs.
ETA: When I was in HS, I would occaisionally work the concession stand.
DO NOT GET THE HOT DOGS THERE!
At the end of the night, any leftover dogs were pulled from the boiling pot and put in the fridge. Next game, they put back in the pot for that game. Who knows how many times a particular dog would go through this process before some unlucky sap would get served that hot dog.
My favorite way to cook the weiners is on a roller grill. If no roller grill is available, I "grill" them in a nonstick pan and roll them frequently. Boiling is lazy and really not acceptable except for kids. I do not like charred dogs.
ETA: When I was in HS, I would occaisionally work the concession stand.
DO NOT GET THE HOT DOGS THERE!
At the end of the night, any leftover dogs were pulled from the boiling pot and put in the fridge. Next game, they put back in the pot for that game. Who knows how many times a particular dog would go through this process before some unlucky sap would get served that hot dog.
re: Watch us hire James Franklin
Posted by Stadium Rat on 10/26/25 at 8:33 pm to Harry Rex Vonner
Didn't Auburn hire him?
re: Old Tulane Stadium Model South Grandstand
Posted by Stadium Rat on 10/24/25 at 7:58 pm to Stadium Rat
More pics you might incorporate:
This lighter plays "When the Saints Go Marching In" when you strike it.
This lighter plays "When the Saints Go Marching In" when you strike it.
re: Old Tulane Stadium Recreation Project
Posted by Stadium Rat on 10/22/25 at 9:55 am to cymonk985
Pretty sure A, B, C, D and E were all concessions. Coke sales, coke seller tray refilling, hot dogs and burgers, beer sales and beer backpack refilling. Can't say which was where though.
Here are some images you may be able to use:
Here are some images you may be able to use:
re: Old Tulane Stadium Model South Grandstand
Posted by Stadium Rat on 10/21/25 at 2:16 pm to cymonk985
The only time I personally sat under the overhang was for a Tulane game against Notre Dame. Tulane fans, of which I was one back then, were shaking "Greenie Weenies" at the Irish players. These were green plastic weiner-shaped toys that rattled when shaken.
I can't imagine why that tradition didn't last. :rotflmao:
I can't imagine why that tradition didn't last. :rotflmao:
re: Old Tulane Stadium Model South Grandstand
Posted by Stadium Rat on 10/21/25 at 12:31 pm to cymonk985
You are correct. That ticket image I posted must have gotten mixed in with our other ticket stubs somehow. Here's a seating chart I found while looking for ticket stubs:
By this, I would say our 4 season tickets were in U-B or U-C. We also had 3 season tickets in the SEZ, likely section S or R about 1/2 way up.
I'm still looking for our ticket stub cache.
By this, I would say our 4 season tickets were in U-B or U-C. We also had 3 season tickets in the SEZ, likely section S or R about 1/2 way up.
I'm still looking for our ticket stub cache.
re: Strange Recipes from Childhood
Posted by Stadium Rat on 10/21/25 at 9:38 am to sjmabry
Not a food that we cooked, but I had my share of the store-bought Space Food Sticks:
Homemade Peanut Butter Space Food Sticks
1 cup crunchy or smooth peanut butter
1 cup dry powdered milk
1/2 cup honey (or light corn syrup)
2 tablespoons wheat germ
2 tablespoons (or 2 packages) unflavored gelatin
1/2 teaspoon salt
In a medium mixing bowl, combine the dry ingredients: powdered milk, wheat germ, gelatin, and salt.
Add the peanut butter and honey to the dry ingredients.
Mix thoroughly until the mixture forms a stiff dough. This may require kneading with your hands to fully incorporate all ingredients.
Shape the dough into logs or "space sticks."
Store the sticks in a plastic-covered dish at room temperature. They do not require chilling.
Homemade Peanut Butter Space Food Sticks
1 cup crunchy or smooth peanut butter
1 cup dry powdered milk
1/2 cup honey (or light corn syrup)
2 tablespoons wheat germ
2 tablespoons (or 2 packages) unflavored gelatin
1/2 teaspoon salt
In a medium mixing bowl, combine the dry ingredients: powdered milk, wheat germ, gelatin, and salt.
Add the peanut butter and honey to the dry ingredients.
Mix thoroughly until the mixture forms a stiff dough. This may require kneading with your hands to fully incorporate all ingredients.
Shape the dough into logs or "space sticks."
Store the sticks in a plastic-covered dish at room temperature. They do not require chilling.
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