- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
DaddyFrogLegs
| Favorite team: | LSU  |
| Location: | Donaldsonville |
| Biography: | I am one Ugly Bastard... Yet my wife is gorgeous as hell! I am one lucky son of a gun! |
| Interests: | Cooking, Cookbooks, Waterskiing, Football, more later. |
| Occupation: | Restaurant Manager |
| Number of Posts: | 397 |
| Registered on: | 4/2/2009 |
| Online Status: | Not Online |
Recent Posts
Message
Make & Take Tailgate Recipe Ideas
Posted by DaddyFrogLegs on 8/7/13 at 11:04 am
Any tailgate recipe ideas that can be made in advance and brought to the tailgate with no heating required?
3
re: superior seafood
Posted by DaddyFrogLegs on 6/7/12 at 2:17 am to brfoodie
The place is good, but not great.
The Menu is HUGE! They are trying to follow the success of their Mexican restaurants by offering a large selection, however, it doesn't work as well when your dealing with seafood.
The Menu is HUGE! They are trying to follow the success of their Mexican restaurants by offering a large selection, however, it doesn't work as well when your dealing with seafood.
re: Oxford's John Currence will be on the next "Top Chef"
Posted by DaddyFrogLegs on 3/3/11 at 12:24 am to Degas
I have worked with John several times and he is 100% legit! Not only is he a fantastic Chef, he is a top notch human being. I have nothing but great things to say about him! Go John!
Worthy Crawfish in BR? Places/Prices?
Posted by DaddyFrogLegs on 3/2/11 at 5:11 pm
Is there any restaurant in Baton Rouge that has Crawfish worthy enough to pay to sit down and eat?
I read that Sammy's has been inconsistant lately. Has anybody tried Heads or Tails or any of the other places serving up Boiled Crawfish?
I read that Sammy's has been inconsistant lately. Has anybody tried Heads or Tails or any of the other places serving up Boiled Crawfish?
re: Favorite All You Can Eat Boiled Crawfish Restaurants??
Posted by DaddyFrogLegs on 3/2/11 at 4:56 pm to bds123123
Cafe Americain on Jefferson has a sign out saying AYCE Crawfish on Thursday & Fridays.
But personally, I hate that place! The Chef/Owner Brian is a Doooooosh Bag!
Eat at your own risk!
But personally, I hate that place! The Chef/Owner Brian is a Doooooosh Bag!
Eat at your own risk!
re: Foods that taste good and are "good for you"
Posted by DaddyFrogLegs on 12/16/10 at 11:12 pm to LouisianaLady
Hard Cheeses Like Parmesan, Romano and some Asiago.
The Harder The Cheese, The Lower The Fat Content.
Its high in Protein, Calcium and also high in flavor if you buy the right brands. Also high in Salt, so beware and use in moderation. So use 2 tablespoons of high grade Parmesan instead of that handful of shredded cheese and you will save calories. :cheers:
The Harder The Cheese, The Lower The Fat Content.
Its high in Protein, Calcium and also high in flavor if you buy the right brands. Also high in Salt, so beware and use in moderation. So use 2 tablespoons of high grade Parmesan instead of that handful of shredded cheese and you will save calories. :cheers:
re: Low-Carb Beer Suggestion
Posted by DaddyFrogLegs on 12/16/10 at 1:38 pm to Glock17
quote:
just drink some whiskey on the rocks.
But... I Love BEER! I even Dream About It!
re: Low-Carb Beer Suggestion
Posted by DaddyFrogLegs on 12/16/10 at 1:37 pm to Degas
quote:
quote:
So, in order to lose weight...switch to Low Carb Beer
Dude. You've got issues.
You've been talking to my Therapist haven't you? I thought that was supposed to be confidential
re: anybody got a good mac n cheese recipe?
Posted by DaddyFrogLegs on 12/16/10 at 1:29 pm to The Egg
I have a few recipes! How do you like it?
Creamy Style or Custard Style?
Creamy Style or Custard Style?
Low-Carb Beer Suggestion
Posted by DaddyFrogLegs on 12/16/10 at 1:28 pm
I Love Beer! Let me rephrase this... I LOVE BEER!
But my waistline has increased to the point that I cannot fit into my winter clothing. And I believe that it is due to the fact that I have been drinking a lot of really good dark beer lately.
So, in order to lose weight, one idea is to stop drinking beer and move to Light Rum & Diet Coke or switch to Low Carb Beer.
Michelob Ultra taste like San Peligrino. Michelob Ultra Amber is not bad; but just isnt right either. Someone told me that Stouts were low-carb; and sho-enough the label on Guinness Stout says 'Low-Carb'. There are much worse beers than Guinness.
Does anybody have any experience in this? Can you recommend a tasty beer that will prevent me from gaining anymore weight? TYVM
But my waistline has increased to the point that I cannot fit into my winter clothing. And I believe that it is due to the fact that I have been drinking a lot of really good dark beer lately.
So, in order to lose weight, one idea is to stop drinking beer and move to Light Rum & Diet Coke or switch to Low Carb Beer.
Michelob Ultra taste like San Peligrino. Michelob Ultra Amber is not bad; but just isnt right either. Someone told me that Stouts were low-carb; and sho-enough the label on Guinness Stout says 'Low-Carb'. There are much worse beers than Guinness.
Does anybody have any experience in this? Can you recommend a tasty beer that will prevent me from gaining anymore weight? TYVM
re: Yuengling beer in BR or anywhere in LA.....
Posted by DaddyFrogLegs on 12/16/10 at 1:16 pm to DirklasDaDirk
quote:
Local beer guy told me it may be in Louisiana next year... not to get anyone's hopes up but I might be saying the same thing a year from now.
Been hearing this for years. I won't believe it until I see it.
re: Yuengling beer in BR or anywhere in LA.....
Posted by DaddyFrogLegs on 12/16/10 at 1:09 pm to SFVtiger
quote:
i remember in college (YEARS ago) we couldn't get Coors and people would drive to pick up cases, etc. Seems kinda silly now.
Wasn't this the plot of the first Smokie and the Bandit Movie?
My favorite part of the Movie was when the Snowman stopped at the greasy spoon called the "Choke'n Puke".
"We got a long way to go, and a short time to get there"!
re: Yuengling beer in BR or anywhere in LA.....
Posted by DaddyFrogLegs on 12/16/10 at 12:28 pm to Boudreaux35
quote:
Can't figure out the reason so many people care for this. My opinion: About as exciting as a Miller Lite.
I Agree with this dude.
The attraction to this Overrated Beer is the same as the attraction to Marijuana. People want what they cannot have. If you make Marijuana and Yuengling Legal in the State of Louisiana, then many would not want it; Only the idiots.
re: Taco Bell Braekfast
Posted by DaddyFrogLegs on 12/16/10 at 11:44 am to TyOconner
I Second The :yack:
re: Cristal or Dom Perignon?
Posted by DaddyFrogLegs on 12/16/10 at 11:38 am to coolpapaboze
quote:This dude is wise. You would be smart to follow his instruction!
Seriously, both of those are vastly over rated and are consumed by people far more concerned with labels than what's in the bottle. You would be far better off with Krug, Pol Roger Winston Churchill, or better yet, a grower Champagne. If you want to spend whatever Cristal or DP cost, find a Champagne at that price level and look for the letters RM printed at the bottom, or on the back of the label. This designates the wine as a grower Champagne. RM stands for Recoltant Manipulant, and it means that the grapes were grown by the winemaker rather than purchased. These are usually small production wines and the quality, particularly at the price level of Dom or Cristal, will be much greater.
re: Cristal or Dom Perignon?
Posted by DaddyFrogLegs on 12/16/10 at 11:36 am to coolpapaboze
quote:
World Market has both
Don't buy wine at World Market. They have no clue of how to store and handle wine. I have bought a $75 bottle of Châteauneuf-du-Pape there that was seriously corked, when I returned it for a second opinion, they looked at me like I trained Ratt Fleas for a living.
Buy your wines from someone who knows wines.
re: Nashville Eateries
Posted by DaddyFrogLegs on 12/16/10 at 11:29 am to CAD703X
quote:
yep there's a ton of them around town but no one makes a better banana pudding than arnold
AMEN! The Chest Pie (Chess Pie) was voted #1 by Southern Living Magazine. I personally love the... well... everything! Fried Green Tomatoes, Roast Beef Au Jus, Mashed Potatoes, Mac-n-Cheese, da Greens, ho cakes, corn pudding, Country Ham, Fried Catfish, Chocolate Pie, CrabCakes, Sauteed Mushrooms, etc.... Its all good!
re: Nashville Eateries
Posted by DaddyFrogLegs on 12/15/10 at 11:46 pm to CAD703X
If you are there for Lunch during the weekday, dont miss out on Arnold's Country Kitchen.
Arnold's Country Kitchen
The locals call this type of place a 'Meat & Three'!
Arnold's Country Kitchen
The locals call this type of place a 'Meat & Three'!
re: "Fluffy" Fried Shrimp
Posted by DaddyFrogLegs on 12/15/10 at 11:42 pm to Jambo
Try beating an egg white to a soft peak meringue and fold it gently into your batter.
re: Anyone making fudge this Christmas?
Posted by DaddyFrogLegs on 12/14/10 at 2:28 pm to Tigerpaw123
quote:
Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.
3 cups sugar
3/4 cup margarine (Use BUTTER Instead)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
This is the way I make mine. Fool Proof Recipe that is time tested! Its a bit messy, but great.
***The only thing missing from this recipe is SALT. I add 1/2 teaspoon salt to the above. It enhances the Flavor!***
***HOT FUDGE SAUCE: take a 1-inch by 1-inch chunk and put it in the microwave with 1 - 2 tablespoons of milk and microwave for 30 seconds and stir. Serve this over Ice Cream, Bread Pudding, Cheesecake, or anything that you would use a hot fudge sauce for.
Popular
85
