livnthehighlife

re: Pheasant, quail and chukar Recipes

Posted by livnthehighlife on 3/25/24 at 8:47 pm

Use some of it in Gumbo this weekend. One of the last wkds in the 40’s. Haven’t had pheasant in a gumbo but have had both quail & chucked and both were great. ...

re: Need some Rice Advice

Posted by livnthehighlife on 2/26/24 at 1:08 pm

That is correct. Washing it after cooking just takes most of the starch off of the rice, enabling it to separate instead of stick into clumps when serving. I don’t do it often, just when serving for a big group and want a nice presentation. ...

re: Need some Rice Advice

Posted by livnthehighlife on 2/25/24 at 2:57 pm

Easy Gus, just because you don’t know don’t make it wrong. Btw, South La all my life and can pop rice with the best of em. ...

re: Need some Rice Advice

Posted by livnthehighlife on 2/23/24 at 6:26 pm

If you want perfect rice, wash it after it’s cooked in a strainer. ...

re: Red Bean Gumbo

Posted by livnthehighlife on 1/22/24 at 1:48 pm

Red Bean Gumbo Ingredients: Roux - 1 cup of oil & 1 cup of flour 1 container of Guidry's Creole Mix 1 LB of andouille (sliced thinly) 2 cans of cream of mushroom soup 3 cans of Blue Runner red beans 2 cans of Rotel - original 1 tablespoon of minced garlic 1 bundle of green onions 5-6 smoke...

re: DeBoer! It’s joyous day in Baton Rouge.

Posted by livnthehighlife on 1/12/24 at 5:20 pm

Yep, please don’t judge us all by our handful of mouth breathers. Nice hire in my opinion. ...

SEC Rant

re: Your personal Trinity ratio (onions, celery, bell pepper)?

Posted by livnthehighlife on 1/8/24 at 11:25 pm

I only use onions and occasionally minced garlic as well. Just what I’ve always done and can’t imagine omitting the other two ingredients making that much of a difference in the outcome. ...

re: I left my cast iron outside like an idiot

Posted by livnthehighlife on 1/1/24 at 11:23 am

Lather the entire skillet in lard and burn the hell out of it in an open fire or in bbq pit. It’ll be fine. ...

re: The state of the outdoors in Louisiana, how will it be for our kids/grandkids? Long read

Posted by livnthehighlife on 12/31/23 at 11:06 am

A lot to process here Shroom!...

re: Memphis/Oxford

Posted by livnthehighlife on 11/24/23 at 8:58 am

BB King’s is a must for me, but you have to have an appreciation for a 3pc Blues session or a 12pc setup with multiple horns. My wife & I have sat there for 4+ hrs both of the times that we went. ...

re: Deer Processing Percentages?

Posted by livnthehighlife on 11/23/23 at 11:19 am

165 for 6 hrs if you like a good smoke flavor. ...

re: Best deer processing

Posted by livnthehighlife on 11/23/23 at 11:16 am

Stacie’s in Utica or D&J’s in Gonzales ...

re: What size pot for a 20 person Gumbo?

Posted by livnthehighlife on 11/9/23 at 10:24 pm

14qt magnalite and cook 5 cups of rice. A little more than you need but that’s part of cooking a good gumbo. Send some home with folks, as they’ll want some if it’s jam up. ...

-1

re: Bama lovefest on game day

Posted by livnthehighlife on 11/4/23 at 11:06 am

The doubt all points back to our defense ...

Tiger Rant

re: Charleston recs

Posted by livnthehighlife on 10/30/23 at 11:33 pm

Not about to get into a pissing match with you bro but from what I get often in south MS vs what was served to me twice in Charleston wasn’t even comparable. You win, I’m out. ...

re: Charleston recs

Posted by livnthehighlife on 10/28/23 at 3:00 pm

[quote]You are lucky to be there during oyster season. Seek out Bowen's oyster house. It's worth the drive. Might want to call ahead though, this is also wedding season and wedding parties will book the whole place out.[/quote] I only have one negative thing to say about the food options in Charles...

re: Black Iron pot clean

Posted by livnthehighlife on 10/26/23 at 7:29 pm

Clean it out as good as you can without damaging and fry something in it. ...

re: Nashville LSU Bars

Posted by livnthehighlife on 10/24/23 at 10:01 pm

My suggestion would be to go to Robert’s Western World for the bologna sandwich/PBR/chips/moon pie combo and then walk across Broadway to Mellow Mushroom. They will likely have the game or will tune it in for you. ...

re: Regular or porboiled rice for jambalaya

Posted by livnthehighlife on 10/23/23 at 9:23 pm

[quote] When I get up to a 20lb jamb I'll use par-boiled. It's like cheap insurance that it will come out. 15lbs and less and I do extra long grain. I don't mind one bit if you use par-boiled and will gladly eat it if offered. [/quote] I’m curious as to why? The larger the jambalaya, the more forgi...