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Chatagnier
| Favorite team: | Atlanta Braves  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 6851 |
| Registered on: | 9/28/2008 |
| Online Status: | Not Online |
Recent Posts
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re: Want to make crispy unsauced wings
Posted by Chatagnier on 2/25/23 at 4:26 pm
Marinate with seasonings of choice overnight then air fry at 400 for 18 mins. Not a big air fryer guy but it shines in this application. ...
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Westbank restaurant recs
Posted by Chatagnier on 1/25/23 at 6:39 am
Looking for recommendations in either Gretna, Harvey, or Westwego area for supper. Are any of the few Vietnamese places decent? TIA...
re: Pots and Pans recommendations
Posted by Chatagnier on 12/28/22 at 7:04 am
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
Posted by Chatagnier on 12/28/22 at 6:48 am
Duang Tawan...
re: What is the best brand of air fryer?
Posted by Chatagnier on 11/27/22 at 7:34 pm
We have the 6-In 1 Insta brand and I use it more than I thought....
re: Lafayette Seafood Restaurant recommendations
Posted by Chatagnier on 10/25/22 at 6:49 am
If looking for Poboys check out [link=(http://www.popspoboys.com/)]Pops Poboys[/link]...
re: What to do with rib trimmings
Posted by Chatagnier on 9/13/22 at 3:42 pm
A lot of people grind the trimmings and make sausage with it....
re: Dash Egg Cooker
Posted by Chatagnier on 8/26/22 at 9:45 am
[quote]Shaq makes one [/quote]
I doubt he makes them :lol:
He definitely endorses the product tho....
re: Question about cooking large quantities of pork butts
Posted by Chatagnier on 8/4/22 at 6:24 pm
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...
re: Alligator Sauce Picante recipe.
Posted by Chatagnier on 6/25/22 at 2:07 pm
I do chicken sauce picantes all them time. I use boneless thighs but bone-in would work also. ...
re: In Thibodaux This Weekend Visiting Friends
Posted by Chatagnier on 6/24/22 at 12:55 pm
Sparhs is decent for seafood and La Palma is good Mexican ...
re: Ever make your own red sauce?
Posted by Chatagnier on 6/11/22 at 9:41 am
Make sure they are San Marzano and not San Marzano style. A legit brand should have the DOP stamp on the label....
re: do you eat breakfast? if so, what?
Posted by Chatagnier on 5/27/22 at 1:51 pm
I eat a Cliff Builders protein bar on my drive to work. They are found near the protein mixes in most grocery stores....
re: Has anyone here tried to make fermented hot sauce?
Posted by Chatagnier on 5/24/22 at 9:34 am
Following
I have some cayennes I’m looking to do the same or make chili oil with. ...
re: Chackbay recipe for 100 quart pot?
Posted by Chatagnier on 5/4/22 at 6:57 am
I do 2 bags of Chacbay and a container of Cajunland liquid in my 80qt fwiw.
ETA: I also put a container of salt....
re: Smoked Beans
Posted by Chatagnier on 3/27/22 at 9:15 pm
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. ...
re: 2022 RW3R Draft Thread
Posted by Chatagnier on 3/20/22 at 8:59 am
I’ll give you Sidney Ponson for him....
re: Best pickles you can get at a store?
Posted by Chatagnier on 3/9/22 at 10:12 am
Clauseens or McClures are both decent. ...
Fresh Sausage in crawfish/crab boil
Posted by Chatagnier on 3/5/22 at 10:09 am
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?...
re: Advice on what to do with old, regional cookbooks?
Posted by Chatagnier on 3/4/22 at 7:44 am
Try reaching out to the culinary department at Nicholls. I'm sure you can get a nice tax write off....
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