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JTBrett
| Favorite team: | LSU  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 187 |
| Registered on: | 2/18/2023 |
| Online Status: | Not Online |
Recent Posts
Message
quote:
I knew at that moment the restaurant wasn't going to last. Surprisingly, it did for about two years.
I had a similar experience (a couple times)t. I'm fairly shocked it lasted as long as it did. I imagine they burned through some cash trying to keep those doors open. It was always empty.
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quote:
ugh......yes.
Prep cooks don't wear gloves very often. That's not a thing. Even the shirtless guys in the back of the asian restaurant don't wear gloves...he should probably have a shirt though :lol:
quote:
Said the dude had two giant bowls of raw chicken and was tearing the chicken into chunks or doing some other prep work with his bare hands
Question 1: Do you think most of your food prepped in a kitchen is done with gloves on?
Question 2: Do you think it's a bad thing they are using their bare hands instead of gloves?
quote:
ON THE FLOOR
If the chicken is being shred in the bowls, I'm not really over concerned with where he's shredding it.
quote:
sweating all over the food.
That's pretty gross :lol: but I promise you it's happened way more than any of us would like to know.
re: Asians make the best fried chicken
Posted by JTBrett on 11/1/25 at 1:44 pm to ClemsonKitten
The street food fries chicken in Bangkok is truly one of the best deals in the world.
Don’t do it.
quote:
Just saying it’s very meh and overpriced and overrat
What’s it rated?
re: Southeastern Parking Pass for Sale
Posted by JTBrett on 9/18/25 at 3:11 pm to CrackWagon
If interested, I'll do $75 and pick up. lsualum2006@gmail.com
re: Is P.F. Chang’s still a decent meal?
Posted by JTBrett on 9/17/25 at 10:34 am to TackySweater
quote:
Are you just looking for national chain Chinese food?
I presume he's looking for experiences at PF Changs as the title suggests.
Lsualum2006@gmail.com
Can meet in BR
Can meet in BR
quote:
but the hardest and most work is clean up
Yeah and agree. That’s my concern so I guess I’ll find out if that trade off is worth it….
quote:
This is why you get a small propane burner for frying outside.
I’ve got more burners and pots than I know what to do with but I’d rather just plug in a countertop appliance that regulates and controls temp for frying a few fillets and shrimps.
I thought about Peche as I was typing that and I agree. The only thing that gave me pause is that a decent portion of the menu isn't uniquely Louisiana. It's a seafood centric menu that utilizes open fire cooking that isn't inspired by local cooking techniques and often local seasoning. I'm a big fan of peche but don't know how Michelin is juding these local type restaurants for a star now.
re: Countertop Fryer Recommendations (Spinoff from frying outside)
Posted by JTBrett on 9/6/25 at 5:27 pm to cssamerican
Yeah...countertop bar area outside.
Just ordered one from Wally World. It will be delivered in 4 hours :lol:
Thanks!
quote:
FIL as a fry daddy and seems to like it.
Just ordered one from Wally World. It will be delivered in 4 hours :lol:
Thanks!
re: Michelin New Orleans will be announced on November 3rd
Posted by JTBrett on 9/6/25 at 5:26 pm to Tiger Attorney
After Austin got their stars, it was obvious that the standard isn't quite the same for getting a star as it has been in the past. I.e. The BBQ restaurants getting stars.
With that being said, I could see somewhere like Cochon getting one based on the "local" cuisine aspect. I haven't been to Cochon in many years as the service failed me a couple times in a row, so I can't speak to quality of food/service today, but it crossed my mind of somewhere that could based on the local criteria being used now.
With that being said, I could see somewhere like Cochon getting one based on the "local" cuisine aspect. I haven't been to Cochon in many years as the service failed me a couple times in a row, so I can't speak to quality of food/service today, but it crossed my mind of somewhere that could based on the local criteria being used now.
re: Countertop Fryer Recommendations (Spinoff from frying outside)
Posted by JTBrett on 9/6/25 at 4:08 pm to cssamerican
quote:That's what I typically do, but the wife is not a fan of the house smelling like a fryer for a couple days. I don't have a high end vent so the smell just lingers.
Just curious, why not fry in a Dutch oven on the stove top?
re: Countertop Fryer Recommendations (Spinoff from frying outside)
Posted by JTBrett on 9/6/25 at 3:51 pm to Trout Bandit
quote:Got it. I'm Thinking like 8-10 speckled trout fillets and french fries or a couple lbs of shrimp is all I'd need, so I assume the smaller size would do the trick?
Go buy a Fry Daddy
re: Are Movers & Shakers still going to Supper Club?
Posted by JTBrett on 9/6/25 at 3:41 pm to tigerbait2010
quote:What is the cringe factor?
Sure there is a cringe factor with some of the clientele
quote:
surprising how much hate a great restaurant receives on here. Absolutely reeks of jealousy to be honest
I don't think it's jealousy...
This is a food board. They intentionally designed a restuarant to mirror a high end Vegas restaurant that focuses on sourcing high quality ingredients and not necessarily "chef inspired" (and I think that irks some on here). I think they accomplished exactly what they wanted and I'm glad it's still operating (slightly surpised), but for most folks it's not an every day type of place for most BR folks due to costs, but they didn't design it to be such either.
Countertop Fryer Recommendations (Spinoff from frying outside)
Posted by JTBrett on 9/6/25 at 3:32 pm
I'm in the market for buying one, but I deep fry only a handful of times per year at most. I don't think I want to spend much on something that takes up space and sits most of the year, so looking for recommendations on budget friendly (thinking less than $80).
Or I can just help someone out, come pick one up in BTR, and pay a rehoming fee to someone who has one that just sits on the shelf and takes up space year after year :lol:
It will be used outside....
Or I can just help someone out, come pick one up in BTR, and pay a rehoming fee to someone who has one that just sits on the shelf and takes up space year after year :lol:
It will be used outside....
re: Sourdough Bread Eaters
Posted by JTBrett on 8/30/25 at 1:40 pm to BlueRabbit
Nice to meet you today, Matthew.
The sun dried tomato, pesto and Parmesan is fantastic as well as the smoked Gouda pimento. I haven’t gotten to the other stuff yet, but I’ll break it out for apps before game later.
I also got some egg rolls and pizza based on your recommendations. Those egg rolls are as good as it gets and can’t beat it for $2 per.
My son is hoarding the pizza so can’t report back on that.
We will be back. Thanks again.
The sun dried tomato, pesto and Parmesan is fantastic as well as the smoked Gouda pimento. I haven’t gotten to the other stuff yet, but I’ll break it out for apps before game later.
I also got some egg rolls and pizza based on your recommendations. Those egg rolls are as good as it gets and can’t beat it for $2 per.
My son is hoarding the pizza so can’t report back on that.
We will be back. Thanks again.
Here now. I got 100 level center court seats that come with lounge access for the day session for $100, it’s great, but you’re baking in the sun. I’ll snag some club seats for tomorrow’s day session and move down for the night session.
It’s a great tournament for tennis fans. From a price standpoint, I’m not sure there’s a tournament that you can do that brings in the top talent, that you can watch so closely, and do it that for as cheap as this has been….due to it being in North Cincy. I will be back again
It’s a great tournament for tennis fans. From a price standpoint, I’m not sure there’s a tournament that you can do that brings in the top talent, that you can watch so closely, and do it that for as cheap as this has been….due to it being in North Cincy. I will be back again
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