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DocHolliday1964
| Favorite team: | LSU  |
| Location: | |
| Biography: | LSU '86,'91,'95,'97 (Damn, that's a lot of wallpaper) |
| Interests: | |
| Occupation: | |
| Number of Posts: | 1393 |
| Registered on: | 12/10/2012 |
| Online Status: | Not Online |
Recent Posts
Message
re: pepper jelly recipe?
Posted by DocHolliday1964 on 6/24/26 at 8:30 am to cgrand
Cgrand: try this dressing
Pepper Jelly Vinaigrette
Ingredients
1/3 cup red wine vinegar
¼ cup olive oil or vegetable oil
3 tablespoons red pepper jelly
1 small shallot, (1-2 tablespoons), minced
1 teaspoon stone ground mustard
¼ teaspoon salt
¼ teaspoon fresh ground black pepperpepper jelly
Pepper Jelly Vinaigrette
Ingredients
1/3 cup red wine vinegar
¼ cup olive oil or vegetable oil
3 tablespoons red pepper jelly
1 small shallot, (1-2 tablespoons), minced
1 teaspoon stone ground mustard
¼ teaspoon salt
¼ teaspoon fresh ground black pepperpepper jelly
1
re: pepper jelly recipe?
Posted by DocHolliday1964 on 6/16/26 at 9:37 pm to Blue52
Makes a great Vinegarette salad dressing as well.
re: pepper jelly recipe?
Posted by DocHolliday1964 on 6/16/26 at 7:34 pm to Blue52
No doubt the cream cheese combo is good. This stuff makes a great grill glaze as well as the dipping sauce.
re: pepper jelly recipe?
Posted by DocHolliday1964 on 6/16/26 at 7:26 pm to DocHolliday1964
Oh, and btw, melt some of that shite with a little butter for a stellar dipping sauce for boudin and sausage
re: pepper jelly recipe?
Posted by DocHolliday1964 on 6/16/26 at 7:23 pm to cgrand
You can add more pectin for a firmer set, so I don’t see any reason you couldn’t add pectin and decrease sugar. You just have to experiment a little and be willing to have a failure to set. [There are methods to correct this - adding sugar and maybe pectin and cooking again ]. Anyway, looks good- enjoy. (Hint:add the grated garlic next time. It’s really good.)
re: pepper jelly recipe?
Posted by DocHolliday1964 on 6/16/26 at 7:11 pm to cgrand
quote:
also, 5 cups sugar i would cut that down to 4,
Just be careful here. Whether your jelly sets or not depends on the balance of sugar to pectin. Most recipes caution against decreasing the amount of sugar because of this. It can be a delicate balance of sugar, pectin and acid. Next time add some habs and/or seranos and some grated garlic. :pimp:
re: Have you ever seen a Louisiana Black Bear in person?
Posted by DocHolliday1964 on 6/13/26 at 7:43 pm to SaintlyTiger88
Yep in Pointe Coupe Parish and Wilkinson County
re: Who sells a good hot sausage poboy in Baton Rouge now?
Posted by DocHolliday1964 on 6/10/26 at 5:53 pm to LSUDad
When people from nola say “hot sausage” they don’t mean smoked links of any kind or sort, they mean the red patties from that tub seen above or its like. Other than Rocco I don’t know as I have ever seen it here. Never really looked, but don’t remember anything like what nola calls hot sausage.
re: Bryan–College Station recommendations?
Posted by DocHolliday1964 on 6/5/26 at 9:22 pm to Auburntiger
The Republic and Chrostopher’s are both really good. I’ve had many meals at both.
Cafe Capri in downtown Bryan is al little Italian place that’s worth the trip.
Cafe Capri in downtown Bryan is al little Italian place that’s worth the trip.
re: Boiled Peanut Thread spinoff
Posted by DocHolliday1964 on 5/14/26 at 8:14 am to MarsellusWallace
quote:
where can you find green peanuts around South LA?
Southside Produce and Fresh Pickens have big bins of them every year. They also sell them by the sack. Now isn’t the season yet. Generally Aug-late Oct, (sometimes find small ones a little earlier. Best to wait for Jumbos)
re: Do you velvet your meat when you do a stir fry?
Posted by DocHolliday1964 on 5/4/26 at 6:08 pm to gumbo2176
Yes. Makes the meat nice and tender
re: ULL is ranked and we're not
Posted by DocHolliday1964 on 3/17/26 at 7:49 am to saturday
quote:
USL
^^This
quote:
SLI
^^Even better
re: What's the Best Value Fish Sauce?
Posted by DocHolliday1964 on 2/27/26 at 9:01 pm to Stadium Rat
“Value”, Red Boat.
There are better, but more $
There are better, but more $
re: Seabell ‘Mama’ Thomas has passed-Silver Moon Cafe
Posted by DocHolliday1964 on 2/21/26 at 5:51 pm to pbro62
RIP, Mama. So many memories…..
Mid ‘80’s by the tracks.
Mid ‘80’s by the tracks.
re: Good Scotch
Posted by DocHolliday1964 on 2/14/26 at 10:44 am to TheBoo
quote:
This. Great balance of peat and sherry oak. My go to for the last 5-6 years
FYI, Aberlour 12 and 16 are not peated whisky.
re: Rayne restaurants
Posted by DocHolliday1964 on 2/11/26 at 2:24 pm to j4lsu
Chef Roy’s has a mean gumbo.
re: Hal the Cajun Lady Accent
Posted by DocHolliday1964 on 1/9/26 at 7:23 pm to DonnieBizzle
+1.
Grew up in Acadia Parish in 60’s. It’s how we/they made gumbo then and now. They put baked sweet potatoes in the bowl too.
Grew up in Acadia Parish in 60’s. It’s how we/they made gumbo then and now. They put baked sweet potatoes in the bowl too.
re: Car search for my son
Posted by DocHolliday1964 on 1/7/26 at 9:06 am to TheGeauxt9
Just for perspective, if my dad had given me a 50 year old car when I started driving, it would’ve been a 1920’s model! Don’t do this.
re: Best store bought biscuits
Posted by DocHolliday1964 on 1/6/26 at 4:50 pm to TigerFanatic99
Mary B’s Jumbos FTW
re: These Ole Miss fans are half retarded
Posted by DocHolliday1964 on 1/5/26 at 8:21 pm to Mikesyourdaddy
Half?
re: Zaxbys>>>Raising Canes
Posted by DocHolliday1964 on 12/26/25 at 8:35 pm to ClemsonKitten
I’m not a Canes fanboy, but you are wrong. Zaxby’s serves overbreaded pcs of shite
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