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gutenberg
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| Number of Posts: | 58 |
| Registered on: | 5/18/2010 |
| Online Status: | Not Online |
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Never been there, but my buddy lives a couple doors down. They get a interesting punk/hippy/weird crowd at night. People hanging out outside with dreads/shaved heads and no shirts. Not really my crowd.
Food could be good though.
Food could be good though.
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It's alot darker than captain or malibu. About as dark or darker than Gosling's. Not bad, but you have to like dark rums. Honestly if she is into fufu she might not like it.
On its way to Flagstaff!!!
I had a mean cowboy ribeye at Ditka's. Decent atmosphere with a nice bar if you're looking to drink too. It's not cheap though.
Just go to AM mart for lunch
Rod/Reel Suggestions
Posted by gutenberg on 6/10/11 at 9:44 am
I'm going to Bass Pro tomorrow and I'm looking to pick up a rod/reel for inshore saltwater fishing (from a kayak if that matters). Looking to spend less than $200 with line and everything. Anyone have any recommendations?
I have almost exclusively fly fished before so I don't really know much about conventional tackle.
Thanks for your help!
I have almost exclusively fly fished before so I don't really know much about conventional tackle.
Thanks for your help!
I don't soak my beans and use two quarts (8 cups) per pound. Might need to add a little depending on what else you put in your beans.
re: need a good healty recipe for chicken breast
Posted by gutenberg on 6/3/11 at 9:18 am to Mike da Tigah
quote:
Have you tried this gutenberg? Sounds so awful that it may just be great.
No, but I'm sure it's good, the recipes I have tried off that blog usually are.
I can't get past just eating tuna straight out the can :lol:
Also I make a italian-style tuna salad. Tuna, olive oil, olives, sun dried tomatoes, marinated red peppers, pistachios, and lots of parsley. If you get good tuna packed in olive oil don't even drain it. It's really good and pretty healthy. Low carb for dieters too.
re: Galatoire's Bistro Closed... But relocating
Posted by gutenberg on 5/31/11 at 3:06 pm to Y.A. Tittle
There was a sign on that Perkins/Acadian corner indicating that some bank was going to be built there (northwest corner of intersection). Just saw it last week.
Cosmo's food is good, just expect to wait. We went last week and waited and hour and a half for a party of six on a Tuesday. Service was not good either, but the food was.
My family always hits up Cafe Grazie in Orange Beach (below LA Lagniappe). Bread service is awesome and they have some really good entrees (pistachio crusted grouper was really bland though).
My family always hits up Cafe Grazie in Orange Beach (below LA Lagniappe). Bread service is awesome and they have some really good entrees (pistachio crusted grouper was really bland though).
re: Central Getting a Deangelo's, but losing its only real Po-boy place
Posted by gutenberg on 5/27/11 at 9:45 am to Hulkklogan
quote:
Deangelo's is very, very overrated and overpriced.
I'd say most of those are common practices for chain-type restaraunts in Deangelo's price range.
I find Tracy's roast beef light years better than parkways, but on a whole Parkway has the better selection and quality throughout.
In New Orleans East, can't go wrong with cast net seafood
In New Orleans East, can't go wrong with cast net seafood
re: Salt on a steak
Posted by gutenberg on 5/11/11 at 1:17 pm to BlackenedOut
Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.
LINK
LINK
re: Question for people that use gas grills
Posted by gutenberg on 4/26/11 at 8:43 pm to LSU fan 246
I have a weber gas grill, and it can definitely flare up cooking ribeyes. It is a super fatty cut of meat.
I cook mine with the lid open which helps cut down on the flare ups. Also try searing them on a high flame then turning the flame down to medium after you get your browning on both sides.
Other than that if you get flame-ups in one part of the grill just move your steak to another part.
I cook mine with the lid open which helps cut down on the flare ups. Also try searing them on a high flame then turning the flame down to medium after you get your browning on both sides.
Other than that if you get flame-ups in one part of the grill just move your steak to another part.
Seared salmon, spinach salad with balsamic/almonds/dried craberries.
re: Red Beans & Rice Ratio Question
Posted by gutenberg on 4/26/11 at 11:06 am to Stadium Rat
I start with dry beans and 2 quarts of water and usually don't have to add any.
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