Stadium Rat

I love hash browns any way, too. But my favorite potato preparation is [b]Crash Hot Potatoes[/b] (in the recipe collection). [img]https://cdn.apartmenttherapy.info/image/fetch/f_auto,q_auto:eco,c_fill,g_auto,w_760/https://storage.googleapis.com/gen-atmedia/3/2018/10/efbd0cf38d50e99791260b2162ec80...

[img]https://dinnerthendessert.com/wp-content/uploads/2018/08/Hash-Browns-2.jpg[/img] These are called home fries....

Throw defrosted Tator Tots on a waffle iron and mash down. (The cheap ones that look like a small George Foreman grill) They make a damn good hash browns....

Probably the most famous recipe to come out of that Times Picayune insert is a recipe called Theresa's Hot Tamales. She was grand prize runner-up in the contest in 1975. I'll bet that if you do a web search for Theresa's Hot Tamales it will come up quickly. ETA: [link=(https://www.nola.com/f...

Thanks for the info. Do other Southern recipes (non Louisiana) use a light roux?...

I've never made it and I'm not really sure exactly what's in it. I was surprised to find none in the recipe collection. What'cha got?...

What does the cone shape do for the cooking? What advantage does it give over a Dutch oven?...

Not sure why this is useful....

I really think it was an attempt at a joke....

[quote]Please provide a link. [/quote] [link=(https://www.reddit.com/r/shittyfoodporn/comments/axrfgu/my_version_of_jambalaya/)]LINK[/link]...

Somebody on Reddit called this jambalaya: [img]https://preview.redd.it/j8ak1kk6rdk21.jpg?width=576&auto=webp&s=3cf9190890fde90b50f81a8ae39d712bc99fba18[/img]...

[quote]Can't take the South LA out of the boy huh Rat [/quote]My mom cooked rice quite often and when she made stew, it went over rice. Her father was president of the American Rice Growers co-op. Lived in Welsh, La....

MD, try that over rice sometime. Really good....

Atlas is a standard brand....

If you smoke it, it becomes pastrami. "The biggest difference is that pastrami is smoked after curing, and corned beef isn't. Pastrami is usually cured with a dry rub, and corned beef with a brine. Brisket seems to be the most common cut of meat for both of them." - The Internet...

Here's the recipe for Corned Venison: [b] Corned Vension[/b] "This began as one of those, “why not?” experiments that turned out far better than I had expected. So good in fact that any deer hunter out there really ought to learn this technique — you will get far more enjoyment out of the leg ...

I made some one time but with venison. Turned out great....

[img]https://www.seriouseats.com/2019/02/20190211-corned-beef-vicky-wasik-11.jpg[/img] [quote]There are two basic steps to corned beef: the rub and the cooking. The rub consists of a mix of spices and, more importantly, the salt and nitrites that give corned beef its characteristic hammy flavor. ...

Bon ton Cafe in NOLA....

Todd is a really nice guy, but he is in a tough spot right now. His wife is suffering from a serious condition, now....