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Occupation:Pachedermy Taxadermy
Number of Posts:7532
Registered on:7/5/2009
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re: When is it unacceptable to have a beer? - BigDropper
[quote]I'm gonna need steady hands.[/quote][img]https://images.squarespace-cdn.com/content/v1/5787ada7f5e2316ad3afc9f1/1644370125135-7FNVFCTLNABZ59Z592MV/04+SH+-+Cloudland.png width=400[/img]...
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re: What's your favorite Siriacha-style sauce? - BigDropper
[quote]Huy Fong Siriacha[/quote] Was the industry standard IMO, but is horrible now that Underwood Ranches stopped supplying the chilis. ...
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re: Just a Little Louisiana Charcuterie Lunch - BigDropper
[quote]link?[/quote]Don't play with me, boy. Toof, you've been around here long enough to know better. Just because you failed to understand what the OP was saying, doesn't mean they were wrong. Your own general assumption led you to believe what you believed and now you're seeking valid...
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re: Quinoa recipes, healthy crap - BigDropper
[quote]I also used to drink 12 [cokes] a day and never had kidney stones so I feel like I'm safe there. [/quote] that's an unfounded assumption. Just because one mechanism didn't produce kidney stones, doesn't mean another one will not. The divorce diet is great, short term, but it's not sustai...
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re: Just a Little Louisiana Charcuterie Lunch - BigDropper
[quote]I guess in my mind, a single-item dish does not constitute a charcuterie.[/quote] it's both singular and plural... So don't assume....
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re: Quinoa recipes, healthy crap - BigDropper
Before I discovered that my body doesn't process oxalic acid efficiently, I ate a lot of quinoa. I would take a 3-4oz chicken breast, slice it in half, length ways, grill it, and chop it. Then saute garlic, shallots, mushrooms and spinach, add cooked quinoa and grilled chicken. I'd eat it every ...
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re: Things that used to be cheap eats but no longer are - BigDropper
Flat Irons were $4.99/# when first introduced to the market, went up to $8.99/# with popularity and are currently $12.99/#. Could buy short ribs for $2.49/# about 15 years ago. Then $5.49/# after every host on Food Network started cooking them. Now they retail for $10.49/#. ...
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re: HAM CHALLENGE WINNER is..... SixthandBarone - BigDropper
[quote]SixthandBarone[/quote] :cheers:...
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re: Pizzaolos of the Food Board - What Ingredients Do You Use? - BigDropper
[quote]I suspect that you could significantly reduce the ADY in your recipe leading to a better crumb and avoid a possible slight yeasty after taste. You have a good handle on dough making obviously so just sharing my personal thoughts.[/quote] Thanks for sharing. I might try that next time. I like ...
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re: Pizzaolos of the Food Board - What Ingredients Do You Use? - BigDropper
[quote]That is a shitton of yeast between the biga and final mix. Can you talk about that a minute?[/quote] You are correct, 3.5 oz of yeast is a shite ton of yeast for a little over #1 of flour. It appears that a zero has inserted itself into my recipe and fricked up the whole situation. The tota...
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re: VOTING THREAD for Ham Challenge (VOTING CLOSED) - BigDropper
1. 6&B 2. Jax 3. MD 4. LL...
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re: SUBMISSION THREAD for Ham Challenge (CLOSED) - BigDropper
[quote]Big Dropper is disqualified... I'm sure there is something in the by-laws regarding statute of limitations on how long back you can start preparing your meals for this challenge...[/quote] [quote]Work with me. I can't compete with a ham that has been aged 500 days...[/quote] That's ric...
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re: SUBMISSION THREAD for Ham Challenge (CLOSED) - BigDropper
[quote]So you dry aged that thing for 500 days?[/quote]The 500 days from the time salt hit flesh to the time blade hit flesh. At 1 day per kilo, I cured the leg for 4 days, rinsed it, then began drying it out. After 336 days, I applied sugna to the exposed flesh and aged the leg another 100 days...
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re: SUBMISSION THREAD for Ham Challenge (CLOSED) - BigDropper
I was a little disappointed that I didn't make anything for this challenge, then I remembered a ham I cured and aged. So here's my, 500 Day Prosciutto Style Cured Ossabaw Island Ham The fresh ham recently removed from the carcass. [img]https://i.imgur.com/GsBp0Tw.jpeg[/img] The ham being...
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re: Need some Rice Advice - BigDropper
[quote]Am I supposed to rinse the rice before cooking? [/quote]You can, I believe the outcome is worth it. Do not rinse brown or parboiled rice. [quote] If so, do I rinse it until water stays clear?[/quote]Sorta, but not really. [quote]And if so, how damn long does that take????? I’ve been ri...
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re: Pizzaolos of the Food Board - What Ingredients Do You Use? - BigDropper
[quote]What are you baking with? [/quote] an oven [quote]Do you have any photos of a finished pie to share[/quote] Unfortunately, I don't... but they come out looking like this. [img]https://www.finedininglovers.com/sites/g/files/xknfdk626/files/2022-09/pizza.jpg[/img]...
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re: Pizzaolos of the Food Board - What Ingredients Do You Use? - BigDropper
[quote]You total active hands on time might be less than 10 minutes?[/quote] Give or take. I used the term"involved" to distinguish this dough from the Baker Betty's Easy, No-Rise Pizza Dough that is ready ito use n 15 minutes. But for anyone who makes dough on a regular basis, this isn't rocket su...
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re: Pizzaolos of the Food Board - What Ingredients Do You Use? - BigDropper
I like to focus on the dough side of pizza making because it's the foundation and my favorite to eat. I've been experimenting with my dough for close to a decade now and have a decent product. This is an involved process but makes a crispy, chewy, flavorful crust. First thing I do is make a biga the...
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re: Homebrewing Thread: Volume II - BigDropper
He's at UGA. Surpirisngly, my LHBS us still in business. He's closed today so I'll be stopping by tomorrow morning to get my grain. Goin to try to brew with ingredients I have on laying around the house. There's plenty of US-05 in the freezer and, although unconventional, I have a few cenntent...
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re: Homebrewing Thread: Volume II - BigDropper
Going to brew for the first time in over 3 years. My son is enrolled in a Food Science degree and is taking beer brewing as one of his electives, so he asked me to brew a beer with him. Will be firing up the HERMS this week to take advantage of his enthusiasm. Going to do a 10G Robust Porter...
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