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Registered on:9/28/2008
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Westbank restaurant recs - Chatagnier
Looking for recommendations in either Gretna, Harvey, or Westwego area for supper. Are any of the few Vietnamese places decent? TIA...
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re: Pots and Pans recommendations - Chatagnier
Not sure if this has been mention but I use my Lodge casserole pan more than I thought I would. It’s great for small dishes like smothered chicken, etc. I has more bottom surface than a Dutch oven. [link=(https://www.amazon.com/Lodge-EC3CC13-Enameled-Casserole-Quart/dp/B07GVRG619)]LINK[/link] ...
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re: Best Thai in Baton Rouge area - Chatagnier
Duang Tawan...
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re: What is the best brand of air fryer? - Chatagnier
We have the 6-In 1 Insta brand and I use it more than I thought....
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re: Lafayette Seafood Restaurant recommendations - Chatagnier
If looking for Poboys check out [link=(http://www.popspoboys.com/)]Pops Poboys[/link]...
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re: What to do with rib trimmings - Chatagnier
A lot of people grind the trimmings and make sausage with it....
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re: Dash Egg Cooker - Chatagnier
[quote]Shaq makes one [/quote] I doubt he makes them :lol: He definitely endorses the product tho....
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re: Question about cooking large quantities of pork butts - Chatagnier
Honestly if doing 20 pounds I’d try to find three 7ish pound butts. Time should be relatively the same as doing one. What are you doing them on? I cook them in aluminum pans and shred them then go in the fridge and cover. The next day throw them in the oven for about an hour before serving. I...
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re: Alligator Sauce Picante recipe. - Chatagnier
I do chicken sauce picantes all them time. I use boneless thighs but bone-in would work also. ...
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re: In Thibodaux This Weekend Visiting Friends - Chatagnier
Sparhs is decent for seafood and La Palma is good Mexican ...
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re: Ever make your own red sauce? - Chatagnier
Make sure they are San Marzano and not San Marzano style. A legit brand should have the DOP stamp on the label....
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re: do you eat breakfast? if so, what? - Chatagnier
I eat a Cliff Builders protein bar on my drive to work. They are found near the protein mixes in most grocery stores....
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re: Has anyone here tried to make fermented hot sauce? - Chatagnier
Following I have some cayennes I’m looking to do the same or make chili oil with. ...
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re: Chackbay recipe for 100 quart pot? - Chatagnier
I do 2 bags of Chacbay and a container of Cajunland liquid in my 80qt fwiw. ETA: I also put a container of salt....
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re: Smoked Beans - Chatagnier
I’ve done a batch of white beans on the smoker before. I cooked it similar to red beans with the sausage. I used a small crock and I would suggest to leave it covered most of the cook because it will absorb a whole lot of smoke flavor. That can easily overpower it and make it bitter. ...
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re: 2022 RW3R Draft Thread - Chatagnier
I’ll give you Sidney Ponson for him....
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re: Best pickles you can get at a store? - Chatagnier
Clauseens or McClures are both decent. ...
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Fresh Sausage in crawfish/crab boil - Chatagnier
I was thinking of trying to add fresh sausage to the boil. Has anyone tried this before? Would it cook long enough to fully cook the sausage?...
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re: Advice on what to do with old, regional cookbooks? - Chatagnier
Try reaching out to the culinary department at Nicholls. I'm sure you can get a nice tax write off....
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re: Chopping board/Butcher Block - Chatagnier
ETSY has a shite ton of boards. It's not a small business but you can't go wrong with a Boos....
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