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xXLSUXx
| Favorite team: | New Orleans Pelicans  |
| Location: | New Orleans, LA |
| Biography: | I was born, lived a little. Haven't died yet. |
| Interests: | |
| Occupation: | |
| Number of Posts: | 10417 |
| Registered on: | 10/9/2010 |
| Online Status: | Not Online |
Recent Posts
Message
re: St. Germain (Bywater)
Posted by xXLSUXx on 4/29/25 at 7:26 pm
Haven't been myself but have heard nothing but great things. Need to go before they inevitably get their Michelin Star and blow up even more.
Make sure to report back.
Make sure to report back.
1
re: Shough plays a Boosie track, says he will die on that field for us.
Posted by xXLSUXx on 4/29/25 at 7:15 pm
quote:quote:
I’m done melting
Respectfully, no you are not.
re: Ralph’s on the Park (NOLA)
Posted by xXLSUXx on 4/21/25 at 2:42 pm
Bump. How was it?
re: Prime Brisket Prices
Posted by xXLSUXx on 4/19/25 at 12:59 pm
Yeah that's the normal price. So weird. I'm assuming the $11.50 was a mistake.
re: Rant - almonds are the new peanuts
Posted by xXLSUXx on 4/18/25 at 9:27 am
Fun story - I used to eat a handful of almonds a day, until I started with some abdominal pain. Ended up in the ER and that's how I found out almonds are high in soluble oxalates and can cause kidney stones.
re: Prime Brisket Prices
Posted by xXLSUXx on 4/18/25 at 8:58 am
quote:
OP not trippin. I took this picture at Nola Costco on 4/11.
Thank you!! I almost went back specifically to take a picture :lol:
quote:
That's for a trimmed brisket
Think they only sell trimmed, and they've always been in the $3-5 range. NEVER >$10 like that.
re: Alabama 6 @ LSU 11 Final
Posted by xXLSUXx on 4/17/25 at 10:32 pm
Who got ejected for Bama earlier in the game?
re: Ralph’s on the Park (NOLA)
Posted by xXLSUXx on 4/17/25 at 9:29 pm
Only been once, and for a company party. I chalked it up to being a corporate event and some pre-fixe menu, but I wasn't impressed. Haven't bothered to go back.
Report back after Saturday and let us know if that's changed.
Report back after Saturday and let us know if that's changed.
re: Prime Brisket Prices
Posted by xXLSUXx on 4/17/25 at 11:21 am
quote:
Had to come correct this. The ad I got by e-mail said $4.97 a lb. and in today's paper the price is $3.97 a lb. for prime brisket and that is a good savings.
Came back to reply to this :lol:
Had an early appointment and was going to swing by Costco to see if what I saw was really an anomaly or a mistake. Forgot they don't open until 10AM however, just decided to swing by Rouses and saw the $3.97/lb deal. No brainer. Picked one up for Easter weekend. Cheapest I've seen it anywhere recently.
Still want to go back to Costco and figure out wtf that $11.50/lb was about.
re: Prime Brisket Prices
Posted by xXLSUXx on 4/13/25 at 12:51 pm
quote:
Can't say I've ever seen it priced anywhere near that high in any store.
Yeah, I thought for sure I was going crazy.
quote:
I can't remember the store now, but a couple weeks ago I saw Prime Brisket for $3.99 a lb. and was tempted to buy one but I try to get my freezer as empty as possible prior to hurricane season coming around and didn't want a large chunk of meat in there.
Same. Although Rouses near me had three mislabeled a month ago and were $2.50/lb and couldn't help myself. They were grossly misshapen and like 22lb each, but I have a meat grinder and time. Will make ground beef and tallow with the trimmings.
Prime Brisket Prices
Posted by xXLSUXx on 4/13/25 at 10:54 am
Was in NOLA Costco yesterday and saw USDA Prime briskets were $11.50/lb. I feel like just a few weeks ago they were $4.99/lb. Did I miss something? Thought it was mislabeled or that maybe it was waygu or something. Anyone else seeing similar?
re: Michelin Guide is finally coming to New Orleans, the South. “Michelin American South”
Posted by xXLSUXx on 4/2/25 at 4:45 pm
quote:
thought Theodore Rex in Houston was rated but it doesn't have any stars.
Theodore Rex has a Bib Gourmand distinction and is in the guide. May have been what you saw.
re: Michelin Guide is finally coming to New Orleans, the South. “Michelin American South”
Posted by xXLSUXx on 4/2/25 at 4:33 pm
quote:
Revolution might get there but not sure on that one
Have you tried their new tasting menu? Safe to assume the recent timing along with this announcement isn't a coincidence.
re: The SEC will finally be able to have its food judged by a tire company
Posted by xXLSUXx on 4/2/25 at 3:57 pm
quote:
I'd place a bet that Emeril's gets two stars. I think Dakar is a shoe in for one.
I'm don't think it's justified but I could see Emeril's getting the full 3 just to make sure New Orleans has a 3-star restaurant
I'd take that bet. I'd be SHOCKED if anywhere in Louisiana debuted with multiple stars. Much less 3.
re: Michelin Guide is finally coming to New Orleans, the South. “Michelin American South”
Posted by xXLSUXx on 4/2/25 at 2:17 pm
quote:
Serious question - is Emeril's really that good? That much better than Commander's, August, Clancy's, the other nicer places in the city - food wise?
All this talk had me look at their menu and nothing really grabbed me like the nicer places usually do.
Went last year and had a phenomenal meal. We did manage to sit window-side, which I think really made the experience. Would suggest the main dining room with the Tasting Menu, not the lounge, for the full experience. It was probably better than several other Michelin star restaurants I've eaten at in other cities.
Overall, I agree. Emeril's is a lock for one star. Don't think anywhere Louisiana will achieve 2 stars.
re: Oils for making roux
Posted by xXLSUXx on 3/13/25 at 5:25 pm
Yes you can use any oil. The only thing to be cognizant of is the temperature or darkness you are trying to achieve in a roux. i.e. butter could be used for a blonde roux but the milk solids would burn at a lower temperature for a darker roux.
re: Secret to smoked bird skin
Posted by xXLSUXx on 3/13/25 at 11:26 am
General philosophy is to get the skin as dry as you can. You can accomplish this in a few different ways. Even doing so you would want to smoke at a higher temp (> 300F IMO).
1) Dry brine several days in advance.
2) Make sure skin is patted completely dry.
3) Some people also incorporate cornstarch to the rub overnight to help dry out the skin as well.
4) Right before smoking add fat of your choice (oil, mayo, etc). Don't think it really matters in my opinion.
Happy smoking.
1) Dry brine several days in advance.
2) Make sure skin is patted completely dry.
3) Some people also incorporate cornstarch to the rub overnight to help dry out the skin as well.
4) Right before smoking add fat of your choice (oil, mayo, etc). Don't think it really matters in my opinion.
Happy smoking.
re: New Orleans: Alma Cafe - Dinner
Posted by xXLSUXx on 3/11/25 at 10:22 am
It would be the original location in the Bywater.
Sad to hear about the new one, hopefully they can improve and deliver the same quality as their original.
Sad to hear about the new one, hopefully they can improve and deliver the same quality as their original.
New Orleans: Alma Cafe - Dinner
Posted by xXLSUXx on 3/10/25 at 4:28 pm
Didn't realize Alma does dinner on Friday nights. Anyone ever been? Going with friends soon, but don't see much online regarding menu or recommendations. Any feedback is welcome.
re: I’m old?: That was the first SB halftime show that I had never heard any of the songs.
Posted by xXLSUXx on 2/9/25 at 8:48 pm
Just won 5 Grammy's last weekend but ok.
Most on here take pride in being ignorant of the world around them and living in their bubble.
I'm sure they would've loved it if it were a country artist 99% of the world has never heard of though.
Most on here take pride in being ignorant of the world around them and living in their bubble.
I'm sure they would've loved it if it were a country artist 99% of the world has never heard of though.
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