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BamaBill
| Favorite team: | Nebraska  |
| Location: | Coon's Head |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 108 |
| Registered on: | 10/1/2008 |
| Online Status: |
Recent Posts
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bacon fat is great to use for browning.
it'll make the gravy really good when you have bacon fat and the rendered chicken fat for the roux instead of veg oil
just make sure to not scorch the bottom of the pot. Your flavor will build with the pieces that stick to the bottom
it'll make the gravy really good when you have bacon fat and the rendered chicken fat for the roux instead of veg oil
just make sure to not scorch the bottom of the pot. Your flavor will build with the pieces that stick to the bottom
0
brown seasoned meat and remove
make dark roux
saute onions, bell pepper, celery 3:1:1 ratio and season
add garlic, parsley,browned meat, water or stock to cover
bring to a boil, taste salt, reduce heat, cover, low oven or low stove for an hour or 2.
check meat and seasonings
make dark roux
saute onions, bell pepper, celery 3:1:1 ratio and season
add garlic, parsley,browned meat, water or stock to cover
bring to a boil, taste salt, reduce heat, cover, low oven or low stove for an hour or 2.
check meat and seasonings
What kind of Ducks?
How many?
Just don't stuff them with cream cheese, jalapenos, red onion, and wrap in bacon after marinading them in Italian dressing. If you want to do that just save the effort and buy chicken thighs to make poppers.
You can smoke em, smother em, or make a gumbo.
Depending on what kind of ducks and how many will determine what range of stuff you can do.
How many?
Just don't stuff them with cream cheese, jalapenos, red onion, and wrap in bacon after marinading them in Italian dressing. If you want to do that just save the effort and buy chicken thighs to make poppers.
You can smoke em, smother em, or make a gumbo.
Depending on what kind of ducks and how many will determine what range of stuff you can do.
What if the front office did a radical future planning approach?
We are gonna lose him anyway. Might as well get some draft picks. Future Draft Picks by Team
Knicks:
2013 1st
2017 1st
2019 1st
2021 1st or a player to fill a need
Not sure if there is a limit on trading future picks, but let them mortgage their future to win now. We'll have some down years, but combine lottery picks with a ton of first round guys we could be unstoppable by the end of the decade.
*Edit - Nevermind Ted Stepien Rule
We are gonna lose him anyway. Might as well get some draft picks. Future Draft Picks by Team
Knicks:
2013 1st
2017 1st
2019 1st
2021 1st or a player to fill a need
Not sure if there is a limit on trading future picks, but let them mortgage their future to win now. We'll have some down years, but combine lottery picks with a ton of first round guys we could be unstoppable by the end of the decade.
*Edit - Nevermind Ted Stepien Rule
re: F&D Board Chopped
Posted by BamaBill on 12/1/11 at 4:44 pm to townhallsavoy
Dirty rice stuffed Bell peppers
cook the rice in chicken stock
chop and fry sausage in olive oil
add (Onion, tomatoes, spinach, mushrooms) salt, pepper, red pepper
saute
add (garlic and thyme)
deglaze with white wine
add a little chicken stock if not wet enough.
Stir in cooked rice. Stuff into prepared bell peppers. Put into casserole dish with 1/2 cup each white wine and chicken stock in the bottom.
add Bread crumb topping (fresh or dry bread crumbs, melted butter, garlic, thyme)
Bake 350 25-30 min
Bell peppers prep
Cut top off of bell pepper, clean, blanch in salted water for 1-2 min, ice bath
cook the rice in chicken stock
chop and fry sausage in olive oil
add (Onion, tomatoes, spinach, mushrooms) salt, pepper, red pepper
saute
add (garlic and thyme)
deglaze with white wine
add a little chicken stock if not wet enough.
Stir in cooked rice. Stuff into prepared bell peppers. Put into casserole dish with 1/2 cup each white wine and chicken stock in the bottom.
add Bread crumb topping (fresh or dry bread crumbs, melted butter, garlic, thyme)
Bake 350 25-30 min
Bell peppers prep
Cut top off of bell pepper, clean, blanch in salted water for 1-2 min, ice bath
I went with a bunch of friends, and we tried a ton of the po-boys there. We would eat a bite or 2 of each. Here are my favorites:
Boucherie
• Pulled pork po-boy with purple cabbage slaw
(Best Pork by far, slaw was awesome)
• BBQ shrimp po-boy
(Really good sauce)
Red Fish Grill
• Roasted pork belly po-boy, with roasted poblano pepper coleslaw, fried green tomatoes, Tabasco mayonnaise and pork jus
(Good, but the belly was burnt on the one I had. Would have been great if not)
Palace Café
• Oyster Rockefeller po-boy
(Awesome)
Sammy's Deli on Elysian Fields
• Ray-ray po-boy (fried chicken breast, Chisesi ham & swiss)
(Really good, had a creamy dijon mustard sauce)
Vaucresson Sausage
• Crawfish sausage po-boy
(Sausage was really good, didn't need to be on a po-boy though)
Jacques-Imo's
• Fried Green Tomato & Shrimp remoulade
(Good, but not a huge fan the cold remoulade on a poboy)
• Slow cooked Duck
(Good, prepared like a roast beef poboy)
Ninja's
• Softshell Crab
(Awesome)
• Yakiniku (Ribeye and vegetables w/ spicy garlic soy)
(Awesome)
There were a few disappointments:
Grand Isle: seemed like they didn't even try this year compared to what they had last year.
Coquette: I love the restaurant, but the po-boy lacked flavor. The pork was bland.
Emeril's: Good, but they made the same thing last year.
Boucherie
• Pulled pork po-boy with purple cabbage slaw
(Best Pork by far, slaw was awesome)
• BBQ shrimp po-boy
(Really good sauce)
Red Fish Grill
• Roasted pork belly po-boy, with roasted poblano pepper coleslaw, fried green tomatoes, Tabasco mayonnaise and pork jus
(Good, but the belly was burnt on the one I had. Would have been great if not)
Palace Café
• Oyster Rockefeller po-boy
(Awesome)
Sammy's Deli on Elysian Fields
• Ray-ray po-boy (fried chicken breast, Chisesi ham & swiss)
(Really good, had a creamy dijon mustard sauce)
Vaucresson Sausage
• Crawfish sausage po-boy
(Sausage was really good, didn't need to be on a po-boy though)
Jacques-Imo's
• Fried Green Tomato & Shrimp remoulade
(Good, but not a huge fan the cold remoulade on a poboy)
• Slow cooked Duck
(Good, prepared like a roast beef poboy)
Ninja's
• Softshell Crab
(Awesome)
• Yakiniku (Ribeye and vegetables w/ spicy garlic soy)
(Awesome)
There were a few disappointments:
Grand Isle: seemed like they didn't even try this year compared to what they had last year.
Coquette: I love the restaurant, but the po-boy lacked flavor. The pork was bland.
Emeril's: Good, but they made the same thing last year.
American Market has low quality Walmart Deli meat.
I'd be happy with some Boar's Head at a local sandwich place.
I'd be happy with some Boar's Head at a local sandwich place.
Burger was really good (Just went basic w/ Bacon & Cheddar)
Not a fan of the sweet bun or the tiny french fry portions.
Duck fat Fries were good just not worth the extra $
Not a fan of the sweet bun or the tiny french fry portions.
Duck fat Fries were good just not worth the extra $
re: Pluckers fried pickle spear recipe
Posted by BamaBill on 8/16/11 at 2:27 pm to lsumailman61
pickle spear dipped in seasoned AP flour
egg wash (egg and milk)or buttermilk
roll in crushed corn flakes
Fry @ 375
egg wash (egg and milk)or buttermilk
roll in crushed corn flakes
Fry @ 375
Hen you are right.
No need to adjust normal prices and sales discounts since the removal of sales tax doesn't hurt the store in any way. It will bring a bit more business but not enough for a store to adjust their pricing model for one day.
The only products that will be flexible in pricing are those that are around the $2500 tax break limit.
No need to adjust normal prices and sales discounts since the removal of sales tax doesn't hurt the store in any way. It will bring a bit more business but not enough for a store to adjust their pricing model for one day.
The only products that will be flexible in pricing are those that are around the $2500 tax break limit.
re: Should this hit be a penalty (CFB) ?
Posted by BamaBill on 7/28/11 at 9:07 pm to SlowFlowPro
Old school definition:
Spearing is intentional use of the helmet (including the face mask) in an attempt to punish an opponent.”
College officials had difficulty enforcing the vague rule so they made adjustments to the wording to cover a broader range of unnecessary violence in these collisions. Removing "intentional" from the wording and focusing on high hits regardless of helmet positioning. A player launching himself (i.e. leaving his feet) was also a visual key given to officials to make this judgement call.
2004 Rule Change
It's amateur athletics and as much as we like the big hits its nice to have them walk off the field.
Spearing is intentional use of the helmet (including the face mask) in an attempt to punish an opponent.”
College officials had difficulty enforcing the vague rule so they made adjustments to the wording to cover a broader range of unnecessary violence in these collisions. Removing "intentional" from the wording and focusing on high hits regardless of helmet positioning. A player launching himself (i.e. leaving his feet) was also a visual key given to officials to make this judgement call.
2004 Rule Change
It's amateur athletics and as much as we like the big hits its nice to have them walk off the field.
re: Should this hit be a penalty (CFB) ?
Posted by BamaBill on 7/28/11 at 2:55 pm to SlowFlowPro
Yes. Defender leaves his feet with no intent to wrap up.
Rules about spearing have been on the books for years, but are just starting to be enforced again.
Rules about spearing have been on the books for years, but are just starting to be enforced again.
re: Making Crab Cakes
Posted by BamaBill on 6/23/11 at 3:45 pm to Ghostfacedistiller
I like using light flavors with crab. Not too heavy on seasoning. I use either panko bread crumbs fresh bread crumbs like you said.
saute 1 part sweet onion, 1/2 part red bell pepper, 1/4 part celery, and garlic in butter. I like to season with lemon juice or white wine for acidity. and i toast some loose spice from a Zatarins crab boil pouch and grind it. add with black pepper, cayenne and salt.
let cool, blend with crab, a little bread crumbs, mayo or sour cream, and maybe an egg to hold together. depends on the texture and flavor you want. saute in butter and/or olive oil.
a roasted red bell pepper sauce is easy and good. roasted an peeled red bell peppers in a blender with some minced garlic a little lemon juice and emulsify with olive oil. season with salt pepper an cayenne to taste
saute 1 part sweet onion, 1/2 part red bell pepper, 1/4 part celery, and garlic in butter. I like to season with lemon juice or white wine for acidity. and i toast some loose spice from a Zatarins crab boil pouch and grind it. add with black pepper, cayenne and salt.
let cool, blend with crab, a little bread crumbs, mayo or sour cream, and maybe an egg to hold together. depends on the texture and flavor you want. saute in butter and/or olive oil.
a roasted red bell pepper sauce is easy and good. roasted an peeled red bell peppers in a blender with some minced garlic a little lemon juice and emulsify with olive oil. season with salt pepper an cayenne to taste
re: 'Pink pork won't kill you according to the USDA'
Posted by BamaBill on 5/25/11 at 11:25 am to Count Chocula
I'm not a post whore. I don't just go around town giving my posts to everyone.
What an idoit.
Try searching again, Rookie Biatch
Try searching again, Rookie Biatch
Pimanyoli's on Airline near Kleinpeter Dairy
Good BBQ and Burgers
Good BBQ and Burgers
L'Atelier Joel Robuchon
Great place. Not as stuffy as most top tier restaurants. Connected to a business friendly hotel, so they are used to english speaking patrons.
Great place. Not as stuffy as most top tier restaurants. Connected to a business friendly hotel, so they are used to english speaking patrons.
Just guessing here
mozzarella cheese cut into large sticks
dredge in flour (might need an initial egg wash if enough flour isn't sticking)
egg wash
then panko
then deep fried prob around 375, pull before cheese leaks out. season with a little powdered parmesan and parsley flakes and serve with chunky marinara.
They have a buttery taste to it so they prob use some sysco butter-it in the fryer.
mozzarella cheese cut into large sticks
dredge in flour (might need an initial egg wash if enough flour isn't sticking)
egg wash
then panko
then deep fried prob around 375, pull before cheese leaks out. season with a little powdered parmesan and parsley flakes and serve with chunky marinara.
They have a buttery taste to it so they prob use some sysco butter-it in the fryer.
re: Listen, Saintards, Mark Ingram is not that valuable
Posted by BamaBill on 4/28/11 at 10:20 pm to SlowFlowPro
SFP is the same TD.com retard that was all over Jamarcus Russell saying he would be a good NFL QB.
Who Dat Who Dat
Ingram will be soild in the run game for the Saints
Who Dat Who Dat
Ingram will be soild in the run game for the Saints
quote:
So, you're not good at reading are you?
hahahahahahahaha Read your own thread Forest. It has all the info you need to understand the "complex" situation you have run into.
Now don't hurt yourself trying to understand this ok.
1) As pointed out by many on this thread sodium is naturally occurring in beef, so other board opinions don't really matter too much do they? It's called food science. They study all kinds of things that have to do with food and diet.
2)Your inability to read and understand food labels makes me question your ability to function in day to day life. Food labels give you a measured quantity of certain nutrition levels in the food and the corresponding percentage of your recommended intake for a balanced 2,000 calorie daily diet. Some items appear as grams, and some as milligrams. It takes 1,000 milligrams, also know as (mg), to equal 1 gram (g).
3) Sodium is an essential mineral or micronutrient which along with potassium helps to regulate the body's fluid balance.
2,400 milligrams is the recommended daily amount. Whether that be from natural occurring sources or added sodium from table salt, kosher salt, rock salt,etc ......
:banghead: :banghead: :banghead:
quote:
Today I bought some more and checked the label. There is already 70 grams of salt per 1/3 pound patty. I always assumed that the only ingredient in ground beef was ground beef.
You apparently don't know. You thought it was added and you don't know the difference between mg and g. Plus you need sodium in your diet to live.
This whole thread is just full of retarded.
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