GeauxTigers0107

re: Our foursome blew up

Posted by GeauxTigers0107 on 10/5/26 at 7:03 am to Tiger1242

quote:
What happens to men when they get over 60 and retire?

Most just get really set in their ways and refuse to comprimise.

re: Ok I want it! Where can I buy?

Posted by GeauxTigers0107 on 10/4/26 at 9:20 pm to lsufball19

$130? For a hoodie?

:rotflmao:

Gtfo

Tiger Rant

re: The national perception of this team will shift drastically after next Saturday

Posted by GeauxTigers0107 on 10/4/26 at 9:16 pm to LSBoosie

quote:
LSU is about to be a top 19 team

Top 19?

Tiger Rant

re: Olukai golf shoes.

Posted by GeauxTigers0107 on 10/1/26 at 5:42 pm to BRsundog

Early morning dew will get your toes damp sometimes

re: Jambalaya- In what order do you brown your meat?

Posted by GeauxTigers0107 on 10/1/26 at 5:28 pm to jp4lsu

quote:
So you are deglazing with the pork still in the pot and then let the stock cook off to form the fond again

Yeah. The only thing that ever comes out of my pot is the bacon. I fry that first. When you pour a little water/stock in to deglaze you will start braising the pork, which gets it tender. As far as keeping it from burning, I run a low fire and stir often, without scraping the bottom.

When I add the stock and scape the bottom clean I'll usually put the lid on for 15 minutes to keep some of my liquid in for tenderizing purposes. Then remove the lid and let the liquid cook out. Stir the pork but don't scrape the bottom. You need that dark sticky fond to build back up again but not get black.

quote:
then you put chicken in there to brown?

Yeah. I'll push the pork up the sides all the way around to open up the bottom and dump the chicken in. It will release a lot of water that you will use to deglaze the bottom of your pot again. But I don't ever "brown" my chicken. I just cook it for 15-20 minutes until I don't see any raw chicken, stirring occasionally.

I run a low fire until I add my final liquids. When that's in, I crank it to high and stir often to ensure the bottom of the pot stays clean. Once I get a good boil going, rice goes in, fire still on pretty high and stir damn near constantly. Longest it will go unstirred is probably 30-45 seconds.

re: Sun Mountain / Marucci Golf Bag (Western Collection)

Posted by GeauxTigers0107 on 10/1/26 at 5:12 pm to DestrehanTiger

:yawn:

re: Jeff Duncan article on the future of the Zurich

Posted by GeauxTigers0107 on 10/1/26 at 5:11 pm to Bawpaw

I'm over 40 and would gladly attend but I'm just one guy. My group of friends would probably come too. Would still like to hear tzimme's reasoning.

re: I gave Turkey and the Wolf another shot. Their burger is pretty good.

Posted by GeauxTigers0107 on 10/1/26 at 11:59 am to Walt OReilly

He could be giving away burgers and I wouldn't so much as darken his door.

re: Fried Chicken Fest Postponed

Posted by GeauxTigers0107 on 10/1/26 at 11:52 am to xXLSUXx

It's why I rarely ask questions here. Most everybody would rather try to be funny than helpful. I've never been to the FCF so I can't offer any advice.

-2

re: Cook off competitions will humble you quick

Posted by GeauxTigers0107 on 10/1/26 at 11:46 am to jp4lsu

quote:
What are you guys doing to the more orangy brown color?

What I posted in the other jambalaya thread:

quote:
Bacon first for the grease. Fond will start to form in the bottom of the pot. Remove and snack on. Marinated pork goes in next. This is where you will really get your fond built up, which is your color for the dish. It will make a bunch of liquid at first but cook that out, let the bottom get a little sticky, then add some water or stock to deglaze. Let that water cook out again and the bottom to form your fond again.

re: Cook off competitions will humble you quick

Posted by GeauxTigers0107 on 10/1/26 at 7:29 am to NatalbanyTigerFan

Yeah we cooked in these simply for the participation part of it. Go have fun, put out a good product and have a couple of beers. Most all of these are judged by folks with no culinary background whatsoever. That's also why I don't seek these out. I just get asked to put a team in often because they know I don't mind helping out a fundraiser.

re: Olukai golf shoes.

Posted by GeauxTigers0107 on 10/1/26 at 6:41 am to BRsundog

I've had a pair for a couple of years and love them. I even wear them when I'm not on the course.

I have these

re: Jeff Duncan article on the future of the Zurich

Posted by GeauxTigers0107 on 10/1/26 at 6:37 am to tzimme4

What makes you say that?

re: Watch a Corvette ZR1X smoke a Jesko in a 1/4 mile drag race

Posted by GeauxTigers0107 on 10/1/26 at 6:16 am to N2cars

quote:
I once bought a car on just about how it sounded alone

Dayum.

quote:
N2cars

Makes sense now.

re: Guess when the Christmas season officially starts

Posted by GeauxTigers0107 on 10/1/26 at 6:14 am to Jim Rockford

quote:
Guess when the Christmas season officially starts

The day after Thanksgiving.

Any more questions?

re: Watch a Corvette ZR1X smoke a Jesko in a 1/4 mile drag race

Posted by GeauxTigers0107 on 10/1/26 at 12:04 am to ScopeCreep

Drove a friends new C8 Z06 recently. The mid range power is amazing but it didn't shock me. Coming from the drag racing world and knowing what 9 second acceleration feels like, I expected it to feel that strong and accelerate that hard. But what did blow me away was how ridiculously fast that bitch stopped. The brakes are unlike anything I've ever felt. Absolutely insane.

I can't imagine what the X feels like.

-1

re: Selling a boat on Louisiana Sportsman?

Posted by GeauxTigers0107 on 9/30/26 at 6:09 am to SeaPickle

You're getting a Ranger bass boat aren't you? :lol:

Gorgeous boat man. You shouldn't have any trouble selling. I moved my H22 Xpress in two weeks when I took it to The Boat Yard in Marrero. Just giving you another option.

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