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mmomike
| Favorite team: | New Orleans Saints  |
| Location: | Madisonville |
| Biography: | |
| Interests: | Wine, Beer, Golf, Fishing and Cooking |
| Occupation: | Valve Guy |
| Number of Posts: | 94 |
| Registered on: | 3/15/2012 |
| Online Status: | Not Online |
Recent Posts
Message
re: Will be dining at Pascal's Manale tonight
Posted by mmomike on 8/2/13 at 8:26 am to Mullen3:16
Most oyster dishes are great, pan roast is prob the best. Veal dishes pretty good as well, bbq shr are ok and not nearly as bad as everyone else says. Many other restaurants have better bbq shrimp, Pascal's claims to be the first to serve them not the best.
1
Jermann
This always cracks me up, because as it rests a ton of juices run out anyway... Next time I'm slicing .5" right off the fire and letting it sit in its juices grain down to keep some moisture. I watched a show on Peter Luger and there is no rest period here. Its done in a similar way to the one I described. :dunno:
Mitchers something....
That's definitely sediment residue on the bottle. Big red wine's go through settling, especially if they are unfiltered. 2000 Bordeaux was a big vintage and a little air over the short term shouldn't bother anything. It's much milder than any recent Bordeaux, thanks to the sediment settling. Most Bordeaux needs years and years before they reach a good drinkable state.
Certain Bordeaux wines can last 100+ years if stored properly. Put that puppy in the fridge for 20-30 minutes and crack it open...Being a 2000 Bordeaux blend it's probably good unless its been in a car for a few years.. :cool:
re: Offshore Jobs - Where to start
Posted by mmomike on 2/2/13 at 6:34 am to redstick13
Do MWD hand work by a day rate? What's the going rate?
re: Offshore Jobs - Where to start
Posted by mmomike on 2/1/13 at 8:27 pm to redstick13
I heard that..
That's a good # 269k :cheers:
I'll definitely be heading on the exploration route.. I've been very interesed in riserless and rmr drilling. Going real deep. :usa:
That's a good # 269k :cheers:
I'll definitely be heading on the exploration route.. I've been very interesed in riserless and rmr drilling. Going real deep. :usa:
re: Offshore Jobs - Where to start
Posted by mmomike on 2/1/13 at 8:15 pm to redstick13
So you prob make bank, we don't know each other and I won't judge you :lol:
What did you make last year drilling?
I'm offshore production and finishing the petro services program at Nicholls and I don't know if I want to stay in production or head to drilling.
What did you make last year drilling?
I'm offshore production and finishing the petro services program at Nicholls and I don't know if I want to stay in production or head to drilling.
re: Offshore Jobs - Where to start
Posted by mmomike on 2/1/13 at 8:06 pm to redstick13
Who do you work for? What do you do?
re: Offshore Jobs - Where to start
Posted by mmomike on 2/1/13 at 7:44 pm to BROffshoreTigerFan
The 14 days off do get addictive.. I can't imagine how I'll transition back to the daily 7-5 grind, off on the weekend only to think about work and do it all over again in 1 or 2 days. 14 dyas off are just that, completely off no thoughts of work for 2 whole weeks. Thats 2 whole weeks with the kids 24 hrs a day or as much as you want.
re: Offshore Jobs - Where to start
Posted by mmomike on 2/1/13 at 7:33 pm to LSUOFFSHORE
As far as pay goes a BP tech 1 operator makes about 120k+ a year unless they have been at it 15+ years then they make maybe 130K working 14/14. What does a driller or someone on the drilling side with 5+ years in make a year? I always hear electricians with drilling companies make 175K and drillers make 1K a day in the Gulf...
I work on the production side and everyone always says the $$ is better on the drilling side, but is that because they don't get a full 14 days off?
I work on the production side and everyone always says the $$ is better on the drilling side, but is that because they don't get a full 14 days off?
Louis Jadot "Pouilly Fuisse" any vintage...
It's not as over the top as most cali chards in that price range.
It's not as over the top as most cali chards in that price range.
re: Do you have any cooking tricks you would share.
Posted by mmomike on 1/28/13 at 7:50 am to Patrick O Rly
Bacon in the oven on a cookie sheet for 10-15 minutes..Extremely consistent..
For burgers finely grate 1 tbs. onion per lb. of ground meat.
For burgers finely grate 1 tbs. onion per lb. of ground meat.
Best: J Alexander's
Worst: Red Lobster...
Worst: Red Lobster...
So what all comes in frozen? What that they do great is fresh? I'm just curious since you seem to know more than most about the place. In a popular selling entree where do the ingredients come from, freezer or fresh prep??
1 cup unbleached AP flour
2 tsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 stk butter
1 lg. egg
1/2 tsp. vanilla ex
1 cup milk
whisk dry ingredints.
whisk wet ingredients then add melted butter.
whisk it all together, just to mix evenly...good for waffles too.
2 tsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 stk butter
1 lg. egg
1/2 tsp. vanilla ex
1 cup milk
whisk dry ingredints.
whisk wet ingredients then add melted butter.
whisk it all together, just to mix evenly...good for waffles too.
Where is this style of crawfish/crayfish cooking coming from????
quote:
I like to season it with salt and fresh pepper, both sides. Then heat some olive oil in your best skillet, med high, and sear both sides...couple of minutes per side....pop in the oven for a few minutes until done. Hit it with a squeeze of citrus to serve
If the white fat cooks out then you know its overcooked...
Skillet roasted split chicken breast with chardonnay pan jus over roasted root vegies and butternut squash...Bottle of clean chard... :dude:
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