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| Favorite team: | LSU  |
| Location: | Baton Rouge |
| Biography: | LSU. Hunting. Fishing. |
| Interests: | Duck Hunting |
| Occupation: | Petroleum Engineer |
| Number of Posts: | 698 |
| Registered on: | 8/16/2012 |
| Online Status: | Not Online |
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I will also comment on the salting... if you are salting right before your cook, you are hurting your sear. You need to salt well ahead of time or right after. If you salt right before the sear it will draw our moisture to the surface of the meat then that moisture has to boil off on the surface of the meat before the sear can start.
0
Reverse searing is objectively, marginally better because you dry out the surface of the meat during the initial cooking period and a dryer surface results in a better sear.
Do not reverse sear unless you have a thick cut. If it's not thick then there is no need for reverse sear/sous vide/etc.
Do not reverse sear unless you have a thick cut. If it's not thick then there is no need for reverse sear/sous vide/etc.
re: Anything to do different frying frog legs vs fish?
Posted by Tadey on 6/24/26 at 6:52 am to ApisMellifera
Some times have a hard time getting batter to stick. What helps is dipping the frog legs in flour before the wet batter then final coat in seasoned flour. This helps the batter to stick a lot better.
Also, don't overcook them especially if they are bigger frog legs. They will get rubbery and tough quick if over cooked.
Also, don't overcook them especially if they are bigger frog legs. They will get rubbery and tough quick if over cooked.
re: Bergeron's Smoked Chicken Dip
Posted by Tadey on 6/11/26 at 10:48 am to Sparty3131
The smoked chicken dip is the only thing I have had from there at a friends house on a few occasions. I don't have any experience with anything else but the smoked chicken dip was awesome.
Why are you old folk on the road after midnight.
Bergeron's Smoked Chicken Dip
Posted by Tadey on 6/10/26 at 3:29 pm
I used to love the Bergeron's Meat Market smoked chicken dip, but they don't sell it anymore.
Anyone have a recipe for something close?
Anyone have a recipe for something close?
re: New Build - Poor Water Pressure
Posted by Tadey on 6/10/26 at 1:41 pm to GeauxTime9
Get you a guage like this and put it on your hose bib and see what the static pressure is with everything shut (this is independent of the feed line size). This would give more info on if it is a city water pressure issue.
3/4' main line is the standard. It is very common and 90% of the time sufficient.
If you have good pressure like 50+psi, then you can probably assume it is pipe size related. If you have less than that the pipe size is probably not the bottle neck.
Edit: Sorry i left out the guage link: Hose Bib Pressure Guage
3/4' main line is the standard. It is very common and 90% of the time sufficient.
If you have good pressure like 50+psi, then you can probably assume it is pipe size related. If you have less than that the pipe size is probably not the bottle neck.
Edit: Sorry i left out the guage link: Hose Bib Pressure Guage
More specific location matters; for example, if in Lakeview, likely will have to drive piles which significantly increases the price.
quote:
In Louisiana, the maximum size for a cast net is 8.5 feet in diameter
The max is 8.5' in radius
Cast Net Advice
Posted by Tadey on 6/2/26 at 7:07 am
I am trying to buy a cast net and looking for some recommendations on which to buy. There are many sizes with different netting/weights etc. I mostly want it for cast netting shrimp/crabs and bait. I am thinking a 6' radius/12' diameter would be a good place for me to start.
Any recommendations on which brand to buy and netting size? I don't know if its better to spend more on one like this
Bait Buster
or get a cheaper one like this for 1/3 the price
BasicGear
Any recommendations on which brand to buy and netting size? I don't know if its better to spend more on one like this
Bait Buster
or get a cheaper one like this for 1/3 the price
BasicGear
I make it a bit differently. Same meat, but make it into a big meatloaf. Bake it or smoke it till its done then put in fridge. Once it hardens up good slice thin and you have your thin slices. When I want to eat I just sear them in a pan to brown/crisp them up.
re: Restaurant near MSY tonight
Posted by Tadey on 5/26/26 at 3:32 pm to Lambdatiger1989
The River Shack is terrible
There is a difference between a pork tender loin and a pork loin. 3-4 hrs could be necessary depending on the size, and 3-4hrs is not long enough at those low temps to turn the meat mushy by any means.
re: Should I throw this bag of frozen chicken out?
Posted by Tadey on 5/5/26 at 9:27 am to duckblind56
I think stealing food and asking for your money back on expired food that was incorrectly sold to you are two different issues.
The grocery store should not be selling you expired food, so why should you have to waste your time to go back to the store to return the item. If you send them a chat and let them know the food you bought was expired, they are going to happily give you a refund.
At that point whether you keep it or not is irrelevant. Toss it or eat it at your own risk, but it is certainly not stealing.
The grocery store should not be selling you expired food, so why should you have to waste your time to go back to the store to return the item. If you send them a chat and let them know the food you bought was expired, they are going to happily give you a refund.
At that point whether you keep it or not is irrelevant. Toss it or eat it at your own risk, but it is certainly not stealing.
re: Should I throw this bag of frozen chicken out?
Posted by Tadey on 5/4/26 at 3:06 pm to prplhze2000
Probably don't even need to go to store; just message them or email them and get your money back, and you can still eat the chicken that is most likely fine.
Just bake some flower (oven roux) and then when the etoufee is done, just add it to thicken to the consistency you want.
Guy made a thread then never responded :lol:
re: Any tips to level up red beans?
Posted by Tadey on 4/15/26 at 3:00 pm to Seven Costanza
1. Pickled Pork
2. Substitute a cup of two of liquid with jalapeno or pickle juice
2. Substitute a cup of two of liquid with jalapeno or pickle juice
Comparing Alabama white sauce to CFA sauce?
re: A Redditor Asked Why Huy Fong Sriracha Is Now Green. Here's The Explanation
Posted by Tadey on 3/17/26 at 9:23 am to TigerMyth36
Bro you are glazing a hot sauce that for all intents and purposes does not exist anymore. The Tabasco brand siracha is better than what Huy Fong is putting out right now.
And they are both sweet and not that hot.
And they are both sweet and not that hot.
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