I win....
Best way to cook with peppers...
- Thread starter Phil
- Start date
bwahahahahaha!
When I was in my early 20s, I was a frequent french quarter wanderer.... at least twice a week. The craziest thing I ever saw was about 3 a.m. on a Thursday morning.... turns out that there's a huge "vampire" subculture. Me and my buddy walking around... I was sporting a Marilyn Manson Tee Shirt, and there's all of these Victorian era dressed people standing around shooting the breeze. They had the whole wardrobe thing... to a tee! frilly shirts, pony tails, fangs.... pale faces. It was wild. They were really cool people, though. Would help you with anything you needed. It's a really theatrical town. Voodoo is NOT a big thing, regardless of what you hear in the media, but there are voodoo shops. It helps add to the mystique.
When I was in my early 20s, I was a frequent french quarter wanderer.... at least twice a week. The craziest thing I ever saw was about 3 a.m. on a Thursday morning.... turns out that there's a huge "vampire" subculture. Me and my buddy walking around... I was sporting a Marilyn Manson Tee Shirt, and there's all of these Victorian era dressed people standing around shooting the breeze. They had the whole wardrobe thing... to a tee! frilly shirts, pony tails, fangs.... pale faces. It was wild. They were really cool people, though. Would help you with anything you needed. It's a really theatrical town. Voodoo is NOT a big thing, regardless of what you hear in the media, but there are voodoo shops. It helps add to the mystique.
Oh, you KNOW I'll find my own sorta Juju down there! hahaha
Tho I'd be tempted to bring a costume of my own, it'd be sooooo much more awesome to score one on the fly down there. Surely someone could direct me to the nearest, bestest thrift store, no?!?!
Corny as it is...on my bucket list is.....
Café au lait & beignets at Tout Le Monde......just once. Been dreaming of that since before it was even "cool". But I want my coffee "chicory" style......I luvs the chicory!!!!!!! (says the born and bred Seattlite!!!...sacrilege!)
Tho I'd be tempted to bring a costume of my own, it'd be sooooo much more awesome to score one on the fly down there. Surely someone could direct me to the nearest, bestest thrift store, no?!?!
Corny as it is...on my bucket list is.....
Café au lait & beignets at Tout Le Monde......just once. Been dreaming of that since before it was even "cool". But I want my coffee "chicory" style......I luvs the chicory!!!!!!! (says the born and bred Seattlite!!!...sacrilege!)
hahahaha...Hey! I'm Buzzy!!!!!! At least I made it rhyme!!!!
...just one more reason to get there...
(seriously - who confuses a magazine with a coffee shop/historical monument..whatta douche......
)
i wish i could try them but i am allergic to shell fish.. 
That crawfish boil was done right! Spilled out on a long table covered with newspaper... pro style, Phil. Makes me want to do a blue crab boil soooo bad.
Did someone say crabs..blurry picture cause someone was drunk!
"someone" was drunk.... crabs... MMMmmmmm!
And EVERYTHING tastes better with bacon!
A family friend sent me a beer candied bacon recipe this evening. Check this out... imagine what you could do with it by adding a little red flake....
Beer-Candied Bacon
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
And EVERYTHING tastes better with bacon!
A family friend sent me a beer candied bacon recipe this evening. Check this out... imagine what you could do with it by adding a little red flake....
Beer-Candied Bacon
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
I agree, sorry I have not gotten it back to you yet!