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Stadium Rat
Favorite team: | LSU ![]() |
Location: | Metairie |
Biography: | |
Interests: | |
Occupation: | |
Number of Posts: | 9895 |
Registered on: | 7/6/2004 |
Online Status: | Not Online |
Recent Posts
Message
Dot's Pretzels Make Me Vomit
Posted by Stadium Rat on 6/11/25 at 8:50 pm
My wife bought a big bag of these and they disgust me. It's like somebody dumped every chip seasoning in their inventory.
Who buys these?
Who buys these?
re: Gumbo Pages: Chicken Sauce Piquante Question
Posted by Stadium Rat on 6/11/25 at 3:01 pm
quote:Zuppardo's has it.
got some in my Walmart delivery not long ago.
In any store, look near the gravy and soup base areas, not necessarily just the flour section.
re: Gumbo Pages: Chicken Sauce Piquante Question
Posted by Stadium Rat on 6/11/25 at 2:56 pm
Google AI says you can make a substitute:
"The key to making a Wondra substitute is to add a small amount of cornstarch to regular all-purpose flour and then sift the mixture to aerate and loosen the flour.
Making a Wondra Substitute:
Combine flour and cornstarch: For every cup of all-purpose flour, add 1 teaspoon of cornstarch.
Sift the mixture: Sift the mixture two to three times to aerate the flour and ensure it's well combined.
Store for later use: If you don't plan to use the substitute immediately, store it in a cool, dark place. "
"The key to making a Wondra substitute is to add a small amount of cornstarch to regular all-purpose flour and then sift the mixture to aerate and loosen the flour.
Making a Wondra Substitute:
Combine flour and cornstarch: For every cup of all-purpose flour, add 1 teaspoon of cornstarch.
Sift the mixture: Sift the mixture two to three times to aerate the flour and ensure it's well combined.
Store for later use: If you don't plan to use the substitute immediately, store it in a cool, dark place. "
re: Gumbo Pages: Chicken Sauce Piquante Question
Posted by Stadium Rat on 6/11/25 at 2:31 pm
Wondra flour.
It's hydrated, then cooked, then dried.
The result is flour that won't clump as easily and has less raw flour taste from the start.
It's hydrated, then cooked, then dried.
The result is flour that won't clump as easily and has less raw flour taste from the start.
re: Favorite Meals Based from a Can
Posted by Stadium Rat on 6/9/25 at 11:16 am
Dolmas

re: Favorite Casserole Recipe
Posted by Stadium Rat on 6/7/25 at 2:48 pm
Creole Tomato Casserole
3 Tbs vegetable oil
2 cups chopped onion
1 bunch green onions, chopped
1 cup chopped bell peppers
1 cup chopped celery
2 cloves garlic, minced
1 lb ground beef
6 Creole tomatoes, peeled, seeded and chopped
1 tsp salt
1/4 tsp cayenne
1 tsp dried oregano leaves
1/2 tsp dried sweet basil
1 cup fine bread crumbs
6 Tbs butter, melted
1/4 cup grated Parmesan cheese
1. In a large heavy pot, heat the oil over medium heat. Add the onions,
2. green onions, bell pepper, celery and garlic. Cook, stirring, until the
3. vegetables are soft, about five minutes. Add the ground beef and
4. cook, stirring often, until brown. Add the tomatoes, salt cayenne,
5. oregano and basil. Cook, uncovered, over medium-low fire, stirring
6. occasionally, for one hour.
7. Preheat the oven to 350 degrees F. Pour the mixture into a baking
8. dish. Sprinkle the top with the bread crumbs, then drizzle with the
9. butter. Sprinkle the top with the cheese. Bake for 15 minutes or
10. until the cheese melts.
Yield: Makes 6 to 8 servings
Author: Marcelle Bienvenu
3 Tbs vegetable oil
2 cups chopped onion
1 bunch green onions, chopped
1 cup chopped bell peppers
1 cup chopped celery
2 cloves garlic, minced
1 lb ground beef
6 Creole tomatoes, peeled, seeded and chopped
1 tsp salt
1/4 tsp cayenne
1 tsp dried oregano leaves
1/2 tsp dried sweet basil
1 cup fine bread crumbs
6 Tbs butter, melted
1/4 cup grated Parmesan cheese
1. In a large heavy pot, heat the oil over medium heat. Add the onions,
2. green onions, bell pepper, celery and garlic. Cook, stirring, until the
3. vegetables are soft, about five minutes. Add the ground beef and
4. cook, stirring often, until brown. Add the tomatoes, salt cayenne,
5. oregano and basil. Cook, uncovered, over medium-low fire, stirring
6. occasionally, for one hour.
7. Preheat the oven to 350 degrees F. Pour the mixture into a baking
8. dish. Sprinkle the top with the bread crumbs, then drizzle with the
9. butter. Sprinkle the top with the cheese. Bake for 15 minutes or
10. until the cheese melts.
Yield: Makes 6 to 8 servings
Author: Marcelle Bienvenu
re: Favorite Casserole Recipe
Posted by Stadium Rat on 6/7/25 at 2:11 pm
Jazz Fest Crawfish Rice Casserole
E.DeJ. of New Orleans sent a wonderful letter in response to M.K.'s request for a recipe for the crawfish rice dish served at Jazz Fest. He had the sketchy recipe that ran in this paper, which listed the contents of Cajun crawfish rice as whole-kernel corn, rice, crawfish meat, cream of mushroom soup, chopped onions, celery, bell pepper and garlic, and salt and pepper. No proportions were given.
"What makes this dish unique is the addition of just the right amount of corn, which enhances the color, texture and flavor of what (is) basically . . . the standard mushroom soup-rice-seafood casserole recipe, which appears in almost every local community cookbook in southwest Louisiana.
"I am an avid Jazz Fest foodie, attending all seven days each year, and have always loved the Cajun crawfish rice served there, but I always thought it needed something.
"After researching my local cookbook collection, I decided what the Cajun crawfish rice needed was the addition of diced Ro-tel tomatoes (mild) and a cheddar cheese topping, and came up with the following.
"Not only is it easy to make, but visually, it makes a very attractive casserole. By maintaining the same proportions of corn to rice and crawfish, and at the same time omitting the Ro-tel, cheddar and paprika, it is very similar (if not identical) to the Jazz Fest version.
"Rest assured that when this casserole is served, there are never any leftovers."
1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 Tbs butter
1 lb crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 Tbs Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish
1. In a large skillet, saute onion, bell pepper, celery and garlic in butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes and Creole seasoning. Simmer 5-10 minutes. Remove from heat.
2. In a large bowl combine rice, mushroom soup and corn. Stir together well. Then stir in crawfish/tomato mixture. Transfer to a lightly greased casserole dish. Cover with foil and bake 20-30 minutes at 350 degrees. Uncover and top with cheese, and sprinkle with paprika for color. Bake, uncovered, for another 5-10 minutes, until bubbly and cheese has melted.
Yield: Makes 4 to 6 servings
Source: Times-Picayune
E.DeJ. of New Orleans sent a wonderful letter in response to M.K.'s request for a recipe for the crawfish rice dish served at Jazz Fest. He had the sketchy recipe that ran in this paper, which listed the contents of Cajun crawfish rice as whole-kernel corn, rice, crawfish meat, cream of mushroom soup, chopped onions, celery, bell pepper and garlic, and salt and pepper. No proportions were given.
"What makes this dish unique is the addition of just the right amount of corn, which enhances the color, texture and flavor of what (is) basically . . . the standard mushroom soup-rice-seafood casserole recipe, which appears in almost every local community cookbook in southwest Louisiana.
"I am an avid Jazz Fest foodie, attending all seven days each year, and have always loved the Cajun crawfish rice served there, but I always thought it needed something.
"After researching my local cookbook collection, I decided what the Cajun crawfish rice needed was the addition of diced Ro-tel tomatoes (mild) and a cheddar cheese topping, and came up with the following.
"Not only is it easy to make, but visually, it makes a very attractive casserole. By maintaining the same proportions of corn to rice and crawfish, and at the same time omitting the Ro-tel, cheddar and paprika, it is very similar (if not identical) to the Jazz Fest version.
"Rest assured that when this casserole is served, there are never any leftovers."
1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 Tbs butter
1 lb crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 Tbs Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish
1. In a large skillet, saute onion, bell pepper, celery and garlic in butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes and Creole seasoning. Simmer 5-10 minutes. Remove from heat.
2. In a large bowl combine rice, mushroom soup and corn. Stir together well. Then stir in crawfish/tomato mixture. Transfer to a lightly greased casserole dish. Cover with foil and bake 20-30 minutes at 350 degrees. Uncover and top with cheese, and sprinkle with paprika for color. Bake, uncovered, for another 5-10 minutes, until bubbly and cheese has melted.
Yield: Makes 4 to 6 servings
Source: Times-Picayune
re: Favorite Casserole Recipe
Posted by Stadium Rat on 6/7/25 at 2:08 pm
Alzina Toups' Shrimp Pasta Casserole
"In this casserole, I used mixed seafood, 1/2 pound shrimp and 1/2 pound crab meat. I was delighted with the results."
6 Tbs butter
1 onion, finely chopped
1 clove garlic, crushed
6 Tbs all-purpose flour
3 1/2 cups half-and-half
1 cup grated baby Swiss cheese
1 1/2 lbs blanched shrimp (blanch in hot water 1 minute) OR use 3/4 pound blanched shrimp and 3/4 pound crab meat
Salt and red pepper to taste
16 oz penne pasta
1 1/2 cups grated mozzarella
1. Melt butter; add onion and garlic and saute until soft. Stir in flour, combining well. Slowly add half-and-half, stirring until smooth. Discard crushed garlic. Add cheese and seafood. Season to taste and cook until cheese is melted.
2. Cook pasta until tender; drain thoroughly. Butter a 2-quart casserole and add half the pasta. Cover with half the cheese sauce. Repeat one more time, ending with cheese sauce. Cover. Bake at 350 degrees for 20 to 30 minutes, until bubbly. Uncover and top with mozzarella. Bake about 25 to 30 minutes, until cheese is melted and top is very lightly browned.
3. Serve with a mixed green salad.
Servings: 10
Source: Alzina Toups, the 'Bayou mama
"In this casserole, I used mixed seafood, 1/2 pound shrimp and 1/2 pound crab meat. I was delighted with the results."
6 Tbs butter
1 onion, finely chopped
1 clove garlic, crushed
6 Tbs all-purpose flour
3 1/2 cups half-and-half
1 cup grated baby Swiss cheese
1 1/2 lbs blanched shrimp (blanch in hot water 1 minute) OR use 3/4 pound blanched shrimp and 3/4 pound crab meat
Salt and red pepper to taste
16 oz penne pasta
1 1/2 cups grated mozzarella
1. Melt butter; add onion and garlic and saute until soft. Stir in flour, combining well. Slowly add half-and-half, stirring until smooth. Discard crushed garlic. Add cheese and seafood. Season to taste and cook until cheese is melted.
2. Cook pasta until tender; drain thoroughly. Butter a 2-quart casserole and add half the pasta. Cover with half the cheese sauce. Repeat one more time, ending with cheese sauce. Cover. Bake at 350 degrees for 20 to 30 minutes, until bubbly. Uncover and top with mozzarella. Bake about 25 to 30 minutes, until cheese is melted and top is very lightly browned.
3. Serve with a mixed green salad.
Servings: 10
Source: Alzina Toups, the 'Bayou mama
re: Favorite Casserole Recipe
Posted by Stadium Rat on 6/7/25 at 2:07 pm
All Time Favorite Lasagna
1 lb bulk Italian sausage or ground beef
1 clove garlic, minced
1 Tbs dried basil
1 1/2 tsp salt
1 16-ounce can tomatoes
2 6-ounce cans tomato paste
10 oz lasagna noodles
2 eggs
3 cups fresh ricotta or cream-style cottage cheese
½ cup grated Parmesan or Romano cheese
2 Tbs parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese, sliced very thin
1. Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered 30 minutes, stirring occasionally.
2. Cook noodles in large amount boiling salted water till tender, drain, rinse. Beat eggs, add remaining ingredients, except mozzarella.
3. Layer half the noodles in 13x9x2-inch baking dish, spread with haft the ricotta filling, add half the mozzarella cheese, then half the meat sauce.. Repeat layers. Bake at 375° about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
Yield: Serves 8 to 10.
Source: From Better Homes & Gardens’ “All-time Favorite Recipes”
1 lb bulk Italian sausage or ground beef
1 clove garlic, minced
1 Tbs dried basil
1 1/2 tsp salt
1 16-ounce can tomatoes
2 6-ounce cans tomato paste
10 oz lasagna noodles
2 eggs
3 cups fresh ricotta or cream-style cottage cheese
½ cup grated Parmesan or Romano cheese
2 Tbs parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese, sliced very thin
1. Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered 30 minutes, stirring occasionally.
2. Cook noodles in large amount boiling salted water till tender, drain, rinse. Beat eggs, add remaining ingredients, except mozzarella.
3. Layer half the noodles in 13x9x2-inch baking dish, spread with haft the ricotta filling, add half the mozzarella cheese, then half the meat sauce.. Repeat layers. Bake at 375° about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
Yield: Serves 8 to 10.
Source: From Better Homes & Gardens’ “All-time Favorite Recipes”
re: Anybody Been to Crazy Hot Pot in Metairie?
Posted by Stadium Rat on 6/6/25 at 5:17 pm
Thanks Havoc.
I found a video that shows how it works although the narrator is annoying as hell.
I found a video that shows how it works although the narrator is annoying as hell.
re: Anybody Been to Crazy Hot Pot in Metairie?
Posted by Stadium Rat on 6/6/25 at 2:53 pm
quote:Her birthday, her choice.
I dunno if it's birthday worthy though.
Anybody Been to Crazy Hot Pot in Metairie?
Posted by Stadium Rat on 6/6/25 at 1:49 pm
My wife wants to go there for her birthday soon. She's never had hot pot and she is excited for the atmosphere and wide selection of things to eat. There's even a robot that helps serve you.
What do you recommend?
What do you recommend?
re: John Denver isn’t real country
Posted by Stadium Rat on 6/3/25 at 9:58 am
quote:Not wrong. He was inspired by a road he was taking in Maryland.
Country Roads is about a road in Maryland
Wrong. But then again, you always are.
BTW, the road has long since stopped being a "country road".
re: Does anyone else buy 5 or 6 lb of live crawfish and do solo boils?
Posted by Stadium Rat on 6/1/25 at 3:50 pm
quote:It's number 2.
The only possible thoughts I have is that it either: 1. Doesn't soak up oil to add weight to beignet, or 2: the hot oil somehow boils out the water in the beignet and replaces it with oil, netting to the same weight as it was before placed in the pot.
re: Just read about "Chicken Bog" and Jambalaya sounds way better.
Posted by Stadium Rat on 5/31/25 at 5:55 pm
Honestly, it sounds pretty much the same except for the Cajun techniques that add flavor snd color.
Are Tariffs Helping Louisiana Shrimpers?
Posted by Stadium Rat on 5/31/25 at 12:12 pm
Haven't heard much about this subject.
re: Favorite poboy from not so well known spots.
Posted by Stadium Rat on 5/31/25 at 8:07 am
quote:They've been advertising lately that all their poboys are $9.99.
fried chicken liver poboy from Tessie's Place
re: Cringy food video of the day from Kent Rollins. Crawfish and Dirty Rice
Posted by Stadium Rat on 5/29/25 at 7:28 am
He was friends with Justin Wilson. Too bad JW wasn't around to keep this from happening.
re: In Case You Want to Start a New Church - Communion Wafer Recipe
Posted by Stadium Rat on 5/16/25 at 11:19 am
quote:And that's why there's 40,000 denominations.
a church split over sugar in the communion bread.
re: In Case You Want to Start a New Church - Communion Wafer Recipe
Posted by Stadium Rat on 5/16/25 at 8:34 am
quote:Crisco was named for Jesus Christ.
God hates crisco.
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