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Registered on:2/21/2011
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re: New Orleans Fish House - BlackenedOut
Fairly certain they do not sell retail. Try Restaurant Depot or Whole Foods. ...
Posted on Food and Drink
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re: Turkey Brine Duration - BlackenedOut
Tomorrow begin dry brine process. On Wednesday night leave it uncovered in fridge ETA please don’t inject it. It doesn’t need it. Injecting proteins might be one of mankind’s worst ideas...
Posted on Food and Drink
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re: In memory of Josh Ozersky - BlackenedOut
He was able to stay pretty objective and honest. He had no heroes in the industry besides a good meal. I remember telling him where we were eating the next night and he said “that place sucks it will close soon.” He was right on both accounts. All the big players at times loved him and hated him...
Posted on Food and Drink
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re: In memory of Josh Ozersky - BlackenedOut
Had a meal with Ozersky one time at Osteria Morini in Manhattan. Probably the single most fun I have ever had a table. He essentially took over the kitchen and directed them on what to send out. That man had a love of fun that went far beyond our casual acquaintance with it. ...
Posted on Food and Drink
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re: Its Thanksgiving! Recs for background music station while the family is over? - BlackenedOut
[quote]Hipster Cocktail Party[/quote] Agree. Also Dave Brubeck on Pandora a good one as well. ...
Posted on Music Board
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re: Switching from White to Red wine, assistance needed - BlackenedOut
You probably want to at least initially start out with more California or at least New World reds. Many of those are going to have the sweetness that I think you could be looking for and there are loads of affordable options. Just swing through a wine aisle and grab a few bottles. Try a lot to learn...
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re: Dry brining a turkey.. any tips? - BlackenedOut
Broken record. Russ Parsons Judy Bird. Google it. Follow it ...
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re: It's that time, tips for turkeys - BlackenedOut
I just salt the exterior of the bird (I do not go under the skin) and the interior cavity. You need to pay particular attention to the thigh area. But pre roasting, I will rub a compound butter under the skin. ...
Posted on Food and Drink
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re: It's that time, tips for turkeys - BlackenedOut
Just trust this random stranger on the internet. Follow Russ Parson's Judy Bird recipe. Its a Dry Brined technique based on the roast chicken at Zuni Cafe in San Francisco. You could smoke it if you want, but it comes out pretty banging just roasting it the good old fashioned American Norman Rockwel...
Posted on Food and Drink
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re: It's that time, tips for turkeys - BlackenedOut
Two types of brine: dry and wet. Both work like this (incredibly simplistic internet explanation forthcoming) Salt convinces the cells in meat (or vegetable) to open up and loosen up. And then when this happens the salt sneaks into the cells bringing moisture and seasoning. Result is a moist and ...
Posted on Food and Drink
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re: It's that time, tips for turkeys - BlackenedOut
Russ Parsons Judy Bird. Google it. Follow it. ...
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re: Credit Card Rewards and Points Discussion - BlackenedOut
Couple months ago I transferred 100,000 UR to flying blue and booked four one way tickets from MSY to Venice on delta via Atlanta. Should still have availability ...
Posted on Money Talk
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re: The Five Mother Sauces of French Cooking - BlackenedOut
That was a typo. ...
Posted on Food and Drink
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re: English Premier League Tickets on StubHub - BlackenedOut
The package was delivered with a SASE. Just needed to put the three cards back in it and place in the mail. Really was a remarkable easy process. ...
Posted on Travel Board
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re: What company makes the best travel book/guides? - BlackenedOut
I like to grab a Rick Steves book on the city/region I am going to a few months before the trip and read it cover to cover a couple times. Gives a pretty wide background on sites, history, etc...I dont really use it for restaurants or hotels though. More the background on the city's sites. ...
Posted on Travel Board
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re: The Five Mother Sauces of French Cooking - BlackenedOut
If it makes you feel any better, I wouldnt be surprised if Antoine's is just using powdered sauces reconstituted. Their hollandaise is as thick as wallpaper paste, when it should be feather light and slightly frothy. As an aside, the best hollandaise in New Orleans is made by Allison Vines-Rushi...
Posted on Food and Drink
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re: The Five Mother Sauces of French Cooking - BlackenedOut
Always been a debate about mayo, whether it is just a derivative of hollandaise minus the flour, sub oil for butter, add egg or standalone. I think its a standalone. ...
Posted on Food and Drink
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re: London and Dublin beginning of December - BlackenedOut
How long in London and what do you really like to do? London has an incredibly variety of things to do. Most of the museums are free and you can spend an hour or so each day at a variety of them (British museum for all the stuff the British Empire took deposit of), Tate Modern for Modern Art, Por...
Posted on Travel Board
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re: English Premier League Tickets on StubHub - BlackenedOut
I bought some tickets to a West Ham Everton match off Stubhub in April. I put the address of the hotel I was staying for delivery. Alerted the concierge. When I checked in, they have them waiting for me. Just needed to put back in the "post" once game was over. The ticket was a credit card like ...
Posted on Travel Board
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re: Po boy bread.....hinged or 2 separate pieces? - BlackenedOut
Great important debate, but broader than po boy issue. For instance, on an Italian sub, think you have to go inged so you get the rounded flavors of each component in every bite. Cheesesteak or anything sloppy, you want the hinge. Fried seafood or hot sausage, I think you go split in two, but ...
Posted on Food and Drink
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