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bdevill
| Favorite team: | LSU  |
| Location: | Baton Rouge, LA |
| Biography: | Attended UL and LSU. Live in Baton Rouge |
| Interests: | Football, Weightlifting, Running |
| Occupation: | Manager |
| Number of Posts: | 12140 |
| Registered on: | 3/20/2008 |
| Online Status: | Not Online |
Recent Posts
Message
quote:
Your hotel concierge can help get you reservations.
And of course, make recommendations.
0
re: NYC Dining
Posted by bdevill on 12/4/25 at 10:42 am to lsutiger3672
I haven't been in a minute but my favorite restaurant in the city is Union Square Cafe
It's farm to table. Their produce comes fresh from the farmers at the Union Square Farmer's Market. The baked duck is outstanding.
It's farm to table. Their produce comes fresh from the farmers at the Union Square Farmer's Market. The baked duck is outstanding.
re: Pastalaya with leftover turkey and ham…thoughts?
Posted by bdevill on 12/4/25 at 8:40 am to Kingshakabooboo
I've been thinking about the turkey pastalaya and it has potential to be a Thanksgiving leftover classic. I would add leftover turkey gravy to the veggies, to make a sauce and combine with the meats.
Out of curiosity, what type of pasta are you planning to use?
Out of curiosity, what type of pasta are you planning to use?
re: Prince St. Pizza opening location on Siegen
Posted by bdevill on 12/4/25 at 6:58 am to HuskyPanda
The water in New York City comes from the Catskills, upstate. I don't know specifically if the mineral content is different from Baton Rouge water, but the crust may translate differently if they use Baton Rouge water (which is also very good) to make the dough.
It'll also be interesting to see how they franchise out. And I hope they do very well.
It'll also be interesting to see how they franchise out. And I hope they do very well.
I learned about these two years ago at French Quarter Fest when my sciatica was killing me. The only people in the shop on Bourbon were retirees attending the festival, who also had aches and pains and these drinks really helped them.
re: Bistro Italia moving
Posted by bdevill on 12/3/25 at 8:36 am to thegambler
quote:
George’s is just awful now
quote:
Everyone working there seems angry.
That's not good at all..
It looks great and I'll be there the day they open. or soon after. :lol:
I don't think you could get the 50 mg in Louisiana any longer. Louisiana can really screw things up, beyond recognition. :lol:
re: THC seltzers…. How are we drinking?
Posted by bdevill on 12/1/25 at 3:20 pm to runforrestrun
quote:
I prefer Crescent 9
Where do you buy the Crescent 9?
I've seen the Primal Beef mix in the freezer, but never tried it. I will now. TIA
The premade burgers from Iverstine's are really good. The pre-seasoned beef and chicken patties are also pretty good from the Mowata Store.
re: Seasoning grocery store hamburger patties
Posted by bdevill on 12/1/25 at 1:34 pm to prplhze2000
salt, black and red pepper
I miss her often, when the cold weather blows in, she liked to talk about Soups. She was a knowledge bank and a very cool lady.
re: Pastalaya with leftover turkey and ham…thoughts?
Posted by bdevill on 12/1/25 at 7:05 am to Kingshakabooboo
I would add Tasso or Andouille or both.
And I'd be careful about how much salt I add, because the ham's gonna make it salty.
And I'd be careful about how much salt I add, because the ham's gonna make it salty.
re: Andouille Sausage…help.
Posted by bdevill on 11/24/25 at 2:31 pm to tigerdup07
I think the quality of commercial sausage and andouille meat we have today is very high. Today they're using Boston Butts to make sausage. There's much less filler meat and fatty parts than back in the old days.. twenty, thirty and forty years ago. I'm sure you know this better than me.
quote:
I think it’s Pecan wood.
It's very good.
quote:
I like Bergeron’s in Port Allen
Bergeron's in Port Allen has the best andouille I've found. and I believe the traditional method of smoking andouille is over sugar cane. If I'm not mistaken, Bergeron's does.
re: Andouille Sausage…help.
Posted by bdevill on 11/24/25 at 7:24 am to Hillbilly_Deluxe
I used the Mowata Store's Beef and Pork Mixed sausage this weekend in blackeye peas and it was outstanding.
I think his tasso and sausage are excellent.
re: Leftover turkey: what do you like to do with it?
Posted by bdevill on 11/24/25 at 7:22 am to TiptonInSC
Turkey Tetrazzini
re: Best smokehouses for andouille and smoked sausage/chicken in acadiana area
Posted by bdevill on 11/21/25 at 12:00 pm to ragincajun03
That's too bad.. The boudin there was great, too.
re: Best smokehouses for andouille and smoked sausage/chicken in acadiana area
Posted by bdevill on 11/21/25 at 11:40 am to Trout Bandit
quote:
Their sausage was my favorite.
The ponce was my favorite. They're trying to sell the place. The distributor isn't providing the same quality of ponce product they were. Really a damn shame. But they're going to be in business until they sell, so they say.
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