Favorite team:LSU 
Location:BR
Biography:
Interests:Food and sports
Occupation:
Number of Posts:60
Registered on:7/19/2024
Online Status:Not Online

Recent Posts

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so, we do not like Il Supremo now?

re: Hogs for a Cause judging information

Posted by LSUblondie on 2/12/26 at 10:26 am to
LOL, truth! But that's how they do it in most Louisiana and Texas BBQ competitions.

re: Bacchus/Endymion

Posted by LSUblondie on 2/12/26 at 9:10 am to
I rode in it once, I had a good time. Definitely didn't get to ride through to the Superdome and I didn't see a bunch of hot chicks. But I did get to drink warm bourbon out of a flask from an old guy wearing a mask.
did you pick up the ribs to eat them?

re: Bacchus/Endymion

Posted by LSUblondie on 2/12/26 at 8:54 am to
What about Krewe d'État? Are they cool? Or do they have neck beards too?
I was reading that the most important question to ask in a BBQ competition is whether the judges pick up the rib to eat or use a plastic knife and fork. But I guess this one doesn't matter. It's all luck and money.

Are y'all cooking it to fall off the bone or bite through?

Hogs for a Cause judging information

Posted by LSUblondie on 2/11/26 at 1:49 pm
This is my team's first year in Hogs. What should we expect the judges to be looking for? We have only cooked 3-2-1 ribs in the backyard. Do we have any chance of doing well?

It would be hard to tell without knowing the exact recipe. It's all up to the amount of yeast and the final temperature of the dough after mixing.
For cold proofing (retarding), this is a very standard practice to develop a deep flavor and build gluten strength. This is the first king cake recipe I have seen that I would try.

re: Best restaurants in br?

Posted by LSUblondie on 10/30/25 at 9:36 am to
Wake up hung over.

Simple Joes for a Coke Cola, shrimp and grits.
Go to Frank's on Airline to get an alligator sausage omelet and some corned beef hash (looks like crap taste pretty good), and black coffee.
After that, go to Louie's cafe and get the Mitchell (no mushrooms) with cherry Coke.

For lunch:
Go to Georges on Highland and get a heavy hit with jalapeños cheese fries. Mix the ketchup and Tabasco in the paper boat.
After that, go to Besteas Sip & Bite for a bahn mi, by far the best in the city.
Then, head to Offset BBQ for some beef cheek (if on special) or brisket with potato salad.

For dinner:
Superior grill on Highland for a bowl of chicken tortilla soup and three soft beef tacos yes, that’s a weak order, yes, I dont even know if this place is good but I like it with beer and a lime.
Then, head to Gino’s. Start with a blue cheese vodka martini, order the crab meat with angel hair pasta appetizer, Main veal chop (medium rare, closer to rare) with a glass of red or white whatever the weather looks like.
After that, head down to Ruth’s Chris for the tuna appetizer and a filet and little french fries.


Go home and eat Blue Bell ice cream like a man.

Gumbo Calculator

Posted by LSUblondie on 10/27/25 at 4:10 pm
I was looking for the gumbo calculator to see if you put sausage in a seafood gumbo. Asking for a friend.
Please name places that only use white bread.

re: Who has best pizza in BR?

Posted by LSUblondie on 10/27/25 at 3:59 pm to
For someone like me who knows food way more than anybody else on this board, this is the only correct answer at the moment.
re: Portnoy Pizza stop 6: Forbidden Pizza

Posted by LSUblondie on 2/13/25 at 11:43 pm to TulaneLSU

"Again, I do like you TulaneLsu you seem nice, and you’re excited about pizza, but Il Supremo is not the best pizza in Louisiana - that's a fleeting emotional and trendy talking point. Your statement won't age well. Please keep traveling"


Told you so!
During a recent weekend event, a colleague successfully executed a highly flavorful jambalaya using raw long-grain rice and excluding Rotel. While the rice texture was characterized by a split or broken grain, indicative of a degree of overcooking, it commendably avoided becoming mushy. The quality of the final product suggests a meticulous approach, likely involving the Forum Boy Jambalaya calculator for precise measurements.

My upcoming article will critically examine the current state of Texas BBQ and articulate the rationale behind the perception that it is overrated.
Louisiana's troubled dish. Ain't nothing but a stolen rice recipe, borrowed from the Spanish or African roots, and bastardized over the years. I don't give a damn about the Cajuns making a boudin mixture with smoked sausage and fluffing in some rice at the end to call it jambalaya. I don't care about the perverted Creoles putting tomatoes in it and making it a red sticky mess. Don't get me started with the par-boiled boys who are always close to Tiger Stadium in a purple and gold fishing shirt, throwing rotel in everything in arms reach. And to round it all out, the forum boys the keto racist, who have been feeding their families overcooked broken "split" rice pudding for years now because someone with no teeth and a Mickey Mouse tattoo at the jambalaya competition in Gonzales said that's how they like it. The rice is either par-boiled, raw, or pre-cooked. Who cares it’s gross. This is the most watered down, confused dish in Louisiana, lost in the shuffle. This is charity food. This is a food that should never be sold for money, always given away free.
Edd's drive inn
in pascagoula.

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