Professor Dawghair
| Favorite team: | Georgia  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 1723 |
| Registered on: | 10/11/2021 |
| Online Status: | Not Online |
Recent Posts
Message
re: Caesar dressing recipe
Posted by Professor Dawghair on 2/8/26 at 1:35 pm to rexorotten
quote:
I know traditional Caesar has anchovies.
The original didn't but adding anchovy is an improvement imo.
0
re: How much Roux per gallon of stock do you use?
Posted by Professor Dawghair on 2/7/26 at 1:01 pm to bdevill
quote:
3 cups
Per gallon? Or his 2 gallon batch?
re: Funny One-Liners To Lighten The Mood
Posted by Professor Dawghair on 2/6/26 at 4:43 am to ThatTahoeOverThere
The Horse's name was Friday.
re: WFDT
Posted by Professor Dawghair on 2/1/26 at 8:27 pm to OTIS2
gumbo from last night. Left overnight on the deck and it froze solid.
re: Did the Waffle House change something recently?
Posted by Professor Dawghair on 1/19/26 at 9:30 am to deeprig9
quote:
Get a Waffle House franchise that isn't a rental.
Waffle House is almost all corporate owned. There are some legacy exceptions though I think but not many.
My standard order: hash browns, smothered, covered and capped. Two eggs over easy on top. Side of sausage. Raisin toast with grape jelly.
re: Honor this dog with your dogs photo
Posted by Professor Dawghair on 1/10/26 at 1:20 pm to CalCajun
I'm sorry Cal.
Here you go... name of Monty
Here you go... name of Monty
re: I made soup dumplings - recipe and pics inside
Posted by Professor Dawghair on 1/7/26 at 4:21 pm to SUB
Impressive Sub. Most impressive.
re: WFDT 1/1/26
Posted by Professor Dawghair on 1/1/26 at 6:13 pm to OTIS2
white beans and cornbread. Also made a big pot of mustard/turnip greens.
re: WFST
Posted by Professor Dawghair on 12/30/25 at 5:36 pm to cgrand
quote:
the roast crisped up on the outside and made a bunch of crispy fatty meat chunks
That sounds interesting. It stayed tender?
re: Good smoked sausage in Raleigh NC
Posted by Professor Dawghair on 12/29/25 at 4:12 am to AlwysATgr
quote:
Aidells
I think Aidells andouille is the best option in my regular grocery stores here in Georgia.
re: Cajun Christmas dishes?
Posted by Professor Dawghair on 12/28/25 at 7:54 pm to SpotCheckBilly
quote:
Found a recipe and made this today.
I took a pot down to South Georgia to add to our family's traditional, turkey, ham, cornbread dressing Christmas meal. It was a big hit.
re: WFDT
Posted by Professor Dawghair on 12/28/25 at 6:36 pm to OTIS2
Brenda Gannt fried eggplant and some roasted chicken wings.
re: In the Age of NIL, SEC supremacy is dead
Posted by Professor Dawghair on 12/24/25 at 9:08 am to Craw_Dad
quote:
The SEC has won 1 championship and odds are against a win this year. That's 1/4.
Mental note to revisit this thread when it's an all SEC Final.
re: Best sauce to compliment a steak
Posted by Professor Dawghair on 12/23/25 at 10:52 am to GeauxTigahs92
This probably won't work since the steaks are well done and this relies on there being some juice collecting on the plate while it's resting, but I'll put it out there anyway.
I mix a very small amount of horseradish sauce, balsamic vinegar and a smidge of anchovy paste and put it on my plate while the steak is resting. Usually some juice collects under the steak while it's resting. When it's time to eat, I tilt the plate and mix that concoction into the steak juice.
I'm really talking about a small amount. No more than a teaspoon total. Maybe less. I just eyeball it.
The flavored juice becomes the "sauce" and it's delicious.
I mix a very small amount of horseradish sauce, balsamic vinegar and a smidge of anchovy paste and put it on my plate while the steak is resting. Usually some juice collects under the steak while it's resting. When it's time to eat, I tilt the plate and mix that concoction into the steak juice.
I'm really talking about a small amount. No more than a teaspoon total. Maybe less. I just eyeball it.
The flavored juice becomes the "sauce" and it's delicious.
re: How many times has your team given up 50+ in football?
Posted by Professor Dawghair on 12/23/25 at 7:48 am to dcbl
quote:
51 vs GA Tech in 1999 - overtime game, but still over 50 points
Guess I repressed that one!
re: How many times has your team given up 50+ in football?
Posted by Professor Dawghair on 12/23/25 at 1:12 am to IrishDave
quote:
Im suprised Georgia fans arent in this thread.....I may be wrong but they may have only given up 50 one time in their entire history.
Three times.
60 in 1931 vs USC
52 in 1995 vs Florida
51 in 2006 vs Tennessee
Next closest is 48 vs Oklahoma in the Rose Bowl but we won that game.
re: Cajun Christmas dishes?
Posted by Professor Dawghair on 12/22/25 at 2:14 pm to Fishwater
roux peas for something green
re: Need a good praline recipe and I trust this board more than google.
Posted by Professor Dawghair on 12/22/25 at 6:15 am to Koolazzkat
quote:
That’s the same recipe my grandmother used. Good times.
I think it's an old one. My MIL got it from an older lady who worked in the pre-school kitchen at LSU.
re: Need a good praline recipe and I trust this board more than google.
Posted by Professor Dawghair on 12/21/25 at 8:12 pm to Tigerdew
1 can Pet evaporated milk
1 cup sugar
1 stick butter
1 cup rough chopped pecans
1 tbsp vanilla
Combine milk, butter and sugar in saucepan. Cook over medium heat, stirring constantly and scrapping the bottom like you are making a roux.
Cook until the mix hits 235-240 degrees or soft ball temp. Google soft ball candy temp if you aren't familiar with that.
Turn off heat, mix in pecans and vanilla.
Spoon onto baking sheet or parchment paper and let cool.
Stirring constantly and hitting the right final temp is the most important thing.
1 cup sugar
1 stick butter
1 cup rough chopped pecans
1 tbsp vanilla
Combine milk, butter and sugar in saucepan. Cook over medium heat, stirring constantly and scrapping the bottom like you are making a roux.
Cook until the mix hits 235-240 degrees or soft ball temp. Google soft ball candy temp if you aren't familiar with that.
Turn off heat, mix in pecans and vanilla.
Spoon onto baking sheet or parchment paper and let cool.
Stirring constantly and hitting the right final temp is the most important thing.
re: WFDT
Posted by Professor Dawghair on 12/20/25 at 6:05 pm to OTIS2
fried bream, cheese grits and cole slaw
Thinking about Gris Gris and fried eggplant tonight...
Posted by Professor Dawghair on 12/13/25 at 7:27 pm
Gris Gris started a thread that introduced me to the way to make one of my favorite bites of food of all time. Made it tonight with fried catfish.
Brenda Gantt fried eggplant thread
Brenda Gantt fried eggplant thread
Popular
16
