gumbo2176
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| Number of Posts: | 19248 |
| Registered on: | 5/10/2018 |
| Online Status: | Not Online |
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Nope, not happening. I just know the first time one of my feet slipped off one of those rungs embedded in the rock, the person below me would be having a bad day because there would likely be a shite-shower heading their way.
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quote:
Burger chef was my favorite burger joint growing up.
Mine was the Frostop that was on St. Claude and Aycock St. in Arabi and right across from the old St. Bernard Bus Station back in the day.
I would always get a Lot-o-Burger, fries and the root beer in the big frosted mug.
re: Andouille Sausage…help.
Posted by gumbo2176 on 11/23/25 at 9:14 am to Hillbilly_Deluxe
There's always the option to make your own. I started doing that a few years ago when the price of Andouille went nuts. I just checked and it's over $10 a lb. at both Baileys and Jacob's in LaPlace.
I can make it for around $2 a lb. and can grind it like I want-----but I do prefer a courser grind for Andouille.
You'd be surprised how easy it is to make your own sausage and if you want to be economical doing it, you can get what you need for about $300.
I use a LEM #10 hand cranked meat grinder, and I do have a hand cranked designated stuffer that is a game changer. Casings are cheap and easily gotten on-line.
I can make it for around $2 a lb. and can grind it like I want-----but I do prefer a courser grind for Andouille.
You'd be surprised how easy it is to make your own sausage and if you want to be economical doing it, you can get what you need for about $300.
I use a LEM #10 hand cranked meat grinder, and I do have a hand cranked designated stuffer that is a game changer. Casings are cheap and easily gotten on-line.
re: Scammers should get life in prison
Posted by gumbo2176 on 11/23/25 at 9:04 am to blueboxer1119
quote:
I received over 20 spam calls every day this week.
Consumes my day answering calls from 225 numbers and it’s a god damn spammer.
So, what's stopping you from NOT answering the phone when that area code pops up???? There's no rule that says you must answer the phone.
I make it a point to only answer my phone if the number pops up with a name from my designated list of callers. If it's a number I don't know, no matter what area code, I let it go to voice mail or they text a message.
I'll open texts and will know right away if it's vital and if not, it disappears in a stroke.
re: Why Don't We Hear About Deion Sanders Anymore?
Posted by gumbo2176 on 11/22/25 at 11:27 pm to Nomadic Bengal
Just like a high school girl who has boyfriends. They are just flavors of the week--------and Deion Sanders time has run out.
Plus, his team going 3-8 so far this year makes him not noteworthy in the college football sports world.
Plus, his team going 3-8 so far this year makes him not noteworthy in the college football sports world.
quote:
Her weight gain wouldn’t matter to a real husband who loves her
Well, I guess Pierce Brosnan REALLY loves his wife since she ballooned to Biblical proportions over the years.
re: 10 lb bone in turkey breast deep fry...
Posted by gumbo2176 on 11/22/25 at 12:14 pm to cuyahoga tiger
I've never done it and have only cooked whole birds but if you simply check by temperature, you can't go wrong.
quote:
my first wife is a mansura Lemoine
The only Lemoine I remember meeting was an older gent named Buddy Lemoine who I worked with a couple times at the Cochon d' Lait festival in the beer booth. That has to be close to 20 years ago now. I'd imagine he's not still alive, but if he is, he's pushing late 90's at the least.
My late father-in-law was a Normand.
re: When online pictures don't match real life
Posted by gumbo2176 on 11/22/25 at 11:25 am to GreenRockTiger
quote:
yes, because a lot of men are fat as frick, and they use a whole different picture on their profiles
You ever meet Realtors face to face? Many of the women will go to places like "Glamor Shots" and get their pics taken to put on their business card and in ads in the paper. Meet them in real time and it's often like night and day.
Still using that pic they took at 35 and now pushing 50.............
re: Leftover turkey: what do you like to do with it?
Posted by gumbo2176 on 11/22/25 at 11:00 am to TiptonInSC
quote:
I’m assuming I would have to add the turkey last before the rice.
No. Add the turkey after the rice is done and mix the turkey in well. If you put it in as the rice cooks, there's a good chance it could break up a lot since it's already cooked.
I do the same when making chicken/andouille/okra gumbo. I will cook the chicken from the outset and pull it after about 1 1/2 hours, let it cool and remove the meat from the bones. Then I pull the meat apart a bit into nice bite size pieces and set it aside until the gumbo is done, then I put it back into the pot just to heat up. That way the pieces stay nice and fairly uniform.
As for what I do with leftover turkey:
Turkey Salad------like chicken salad
Turkey Noodle Soup
Turkey/Andouille Gumbo
Turkey Sandwiches with a dollop of potato salad.
Of course the carcass is always used to make a stock. The only thing I throw away from a turkey are the bones.
quote:
The alternative is a 120k move in unit or a 150+++K custom build out
In that case, unless you have "piss away money" then it's probably better to just fix up what you have------especially if you only use it a few months a year.
Leave a nice place vacant in a secluded area and it becomes a target for the shitheads of the world looking for an easy score.
We had this happen when my father-in-law died and his house lay vacant in an isolated area of Mansura, 160 miles from my house.
After a couple months I got a call from a neighbor down the road from his house telling me it looked like someone had broken into his shop.
Long story short, they did and stole a John Deere riding mower and other tools and even broke into the house and stole stuff out of there.
I went up and spent a weekend boarding up the 3 buildings on his property. I hate a fricking thief.
If he likes to make soups, get him an immersion blender. It's a hand held blender that is great for pureeing soups in the pot instead of transferring it to a blender to puree.
I have one and use it at least 2 times a month when making cream soups.
I have one and use it at least 2 times a month when making cream soups.
re: Question about my butcher’s block kitchen island
Posted by gumbo2176 on 11/21/25 at 6:23 pm to grizzlylongcut
Well, nobody asked if you are using it as a real butcher block and cutting meat or doing prep work on it. If so, just use food safe oil to offer it some protection and not some poly or lacquer finish.
If you use a chemical stripper be sure to wipe it down a few times with a damp rag, then let the surface dry completely before sanding to smooth it out for finishing.
If you use a chemical stripper be sure to wipe it down a few times with a damp rag, then let the surface dry completely before sanding to smooth it out for finishing.
I love the look on that kids face right before the video ends. That kid looked like if it could talk it would be saying "WTF is wrong with you, you dumbass".
That looks good. Love to gnaw on smoked wings and necks with a cold bottle of beer to wash it down.
re: First things first. We gotta thaw this bird.
Posted by gumbo2176 on 11/21/25 at 1:57 pm to Clyde Tipton
I bought a frozen 17 lb. Butterball 2 days ago and have it sitting in my beer fridge in the man cave in a food safe plastic container to thaw. I checked it earlier today and it is still quite frozen, but I won't need to fool with it until Tuesday morning when I put it in the brine to sit until Wednesday night.
If it is still partially frozen I will simply add water to the container it's in to finish thawing it.
I've done the frozen bird in a container of cold water thaw many times and it works well. Usually no more several hours in a big bowl of water in the sink for a large chicken. Upsize from there for a frozen 25 lb. turkey.
If it is still partially frozen I will simply add water to the container it's in to finish thawing it.
I've done the frozen bird in a container of cold water thaw many times and it works well. Usually no more several hours in a big bowl of water in the sink for a large chicken. Upsize from there for a frozen 25 lb. turkey.
It's only worth it if it's worth it to you. Also, how much of the work are you planning on doing yourself? If most of it, then it's only the cost of materials and whatever time you feel like investing in it.
Seems like a good bit of money in material and time for a 25 yr. old trailer that is only used a few months out of the year------but what is the alternative????
Seems like a good bit of money in material and time for a 25 yr. old trailer that is only used a few months out of the year------but what is the alternative????
quote:
Michele Carey
Only proves good things can come in small packages. She was a little spitfire of a woman with the whole package going on-----pretty, petite and well built and a very sexy voice to boot.
I pass. I make it a point to not take advantage of the mentally handicapped in any way, shape or form------------and that bitch is crazy as a shithouse rat.
re: Baked vs Smoked vs Fried Turkey
Posted by gumbo2176 on 11/21/25 at 11:53 am to cuyahoga tiger
quote:
same, as it has been for 25 years.....should never have introduced these yanks to cajun fried turkey
My party consisted of about 1/2 family members and the other half were folks who move to N.O. from other areas and had no family in the city.
Over the past couple years 3 of them died and a few more moved back to their home states after actually living in N.O. wore off.
Before I started having my party about 10 years ago we would head to my wife's dad's house in Mansura and at least 30 people would show up there and it was a 3 day feast fest.
Fried turkeys on T-day with all the side dishes. Then I'd cook a huge pot of turkey, duck, andouille, okra gumbo with rice and potato salad for Friday and on Saturday we'd go buy a whole hog about 75 lbs. and do a cochon d' lait.
I think everybody gained at least 5 lbs. over those 3 days.
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