hooliganyouth's Profile

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Yes, another damned first timer with questions:

oooo...rabbit. Now there's an idea.

Is it twisted to look forward to eating animals - the more weak and helpless the better?

Mar 03, 2009
hooliganyouth in New Orleans

Yes, another damned first timer with questions:

ANOTHER ADD:

Here's one for you fine folks - thanks for the great advice by the by -

What about finding good Bouillabaisse in NO? Hell throw in bisques and chowders too.

Mar 03, 2009
hooliganyouth in New Orleans

Yes, another damned first timer with questions:

I am no slouch when it comes to low class.

Mar 03, 2009
hooliganyouth in New Orleans

Yes, another damned first timer with questions:

ADD:

Igor's Buddha Belly Burger Bar
Alibi Bar & Grille

Mar 01, 2009
hooliganyouth in New Orleans

Yes, another damned first timer with questions:

Where do you recommend for oysters?

Mar 01, 2009
hooliganyouth in New Orleans

Yes, another damned first timer with questions:

You gotta get some boudain too.

As an amendment to my original post:

I'm a diehard chilehead and am always looking for a "Don't go into the light"/"I can see through time." capsaicin high. Any recs for spicy food are happy making.

Mar 01, 2009
hooliganyouth in New Orleans

Yes, another damned first timer with questions:

I have dug through the numerous posts in here re: restaurants et all.

My fiancee and I are spending our honeymoon in your fine city, our hotel is in in the French Quarter. We will have a car but will spend most of our time walking or taking public transport.

Here are a few of my questions:

Where's the Chinatown/Koreatown in NOLA?

Is the Southern Food and Beverage Museum worth checking out?

Are there any Ethiopian restaurants? I've tracked down Tunisian, West African, and Jamaican so far...

I found some listings for banh mi but haven't been able to find a well recommended place for pho - in particular Hue style.

What bars do the punk rockers/goths/rockabilly/rude boys/tattooed lunatics hang out in?

Where can my fiancee and I get a nice quiet - aka grown up/pleasant atmosphere/lack of the stench of urine and vomit - drink?

What style of BBQ do you guys lean towards: pork or beef? Over my last decade in Texas I'm kind of filled to the gills on brisket and beef ribs.

Is the Dixie Brewery still MIA?

And finally out of this list what should I prioritize and/or avoid:

Voodoo BBQ
French Market Farmer's Market
Bennachin
Creole Creamery
Casamento's
Tommy's Cuisine
Parasol's
Joey K's
The Joint
West Indies Cafe
Boswell's
ACME Oyster House
Cafe Du Monde (the fiancee wants to take me there)
Mother's Restaurant
Deanie's Seafood
The Rusty Nail
Lafitte's Blacksmith Shop
Aunt Tiki's
Dong Phuong Oriental Bakery
Clementine's
Kim Son
Pho Quang
The Red Sea
Verti Marte
Praline Connection
Jamila's
Galatoire's

whew...I better have a second stomach installed.

I appreciate all your help. Cheers to ya.

Mar 01, 2009
hooliganyouth in New Orleans

Carrot tops - to keep or not to keep.

Last night I lopped off the green leafy-ness of a few carrots and thought to myself, "I should keep these for something." However I couldn't figure out what that something was so I 86'd them (threw them away). Should I keep them for stock or mirepoix (sp?) or for basket weaving or hat making?

I'm sure they are useful in some way. Suggestions are appreciated.

Mar 19, 2008
hooliganyouth in Home Cooking

Turnip. WTF do I do with this thing?

You guys rule. Thanks for the help. Now I can add them to my list of "Things I enjoy because I'm a grown-up." list.

Mar 19, 2008
hooliganyouth in Home Cooking

Turnip. WTF do I do with this thing?

Once or twice or several times a year I start getting all riled up and seek out new vegetables/greens/roots and I just decided to give turnips a chance.

The only problem now is how I make them taste worth while and not like Soviet-era gulag fare?

Sure there's the "treat them like potatoes" route but I'm looking for something new. If I want potatoes I'll have them.

What tricks do you guys have? Are there any particularly interesting & flavourful recipes out there?

Mar 17, 2008
hooliganyouth in Home Cooking

Cochinita Pibil: Sazon, Azul or ???

You should make it yourself. It's remarkably easy and better than what you're gonna get in a restaurant.

Feb 12, 2008
hooliganyouth in Austin

Moving to Nacogdoches...need 411 on food.

My fiancee & I are moving in the Fall from Austin to Naco. Was wondering if you folks have any recommendations/warnings/411 on markets, delis, restaurants, dives, greasy spoons.

We eat pretty much anything and everything that's good. I have to admit that I'm picky in that I avoid chains and fast food (i.e. McDonalds, KFC, etc.,). I tend to lean towards home/Soul cooking when I'm not stuffing my face full of Asian food or wolfing down spicy dishes.

I'm assuming that there are some decent local places to eat and at least a Mexican market or two. Plus a good supermarket with a good meat department.

How are the Chinese restaurants? Is there a decent pizza to be had?

Thanks in advance for advice.

Feb 12, 2008
hooliganyouth in Texas

Best Chili recipe

I've never had chili with goat...I bet that could be tasty.

Feb 12, 2008
hooliganyouth in Home Cooking

Best Chili recipe

hmmm...pulled beef...the wheels are turning...course I wouldn't use mild chiles...

the stumbling block for me is getting enough quality jerky without spending a bajillion dollars.

Feb 12, 2008
hooliganyouth in Home Cooking

Chili con Carne

I was born and raised a New Englander but have been in TX almost ten years.

This recipe is fine for people who a) don't care, b) don't know or c) both. Might as well just get some chili from Wendy's.

One thing you have to keep in mind is that Texans take their chili as seriously as their BBQ and rightfully so.

Feb 12, 2008
hooliganyouth in Recipes

Best Chili recipe

I have but I haven't found any really useful information. What can you recommend?

Feb 11, 2008
hooliganyouth in Home Cooking

doctoring ramen soup

May sound like a silly question but what kind of ramen do you buy? The Maru Chan packets from the regular store or do you get them from an Asian Market? I am a big fan of the ramen bowls from Fashion Food (www.fashionfoodthailand.com) - they are pretty darn tasty and that way I don't have to lug my entire kitchen to work.

My recommendation is to simply fully stock your kitchen with good soy sauce, rice vinegar, oyster sauce, etc., etc., I have a silly amount of various hot sauces to add...and start experimenting.

The easiest thing I've found is to get a frozen stir fry mix (hey sometimes I don't want to do prep work just for ramen) and add everything together when you add the hot water. This way the vegetables don't turn to horrible mush.

I also like making the noodles and then stir frying them with whatever's on hand.

I recommend picking up noodles of all sorts - rice, wheat, etc., etc. They are ridiculously cheap at a decent Asian Market. Pick up some cans of pre-made soup.

The roast meats is an awesome idea that I'll try asap. oooo...there's a Chinese BBQ joint in my neighbourhood...hmmmm...

Feb 08, 2008
hooliganyouth in General Topics

Sriracha Chili Sauce Condiment or Crack?!

If you like Sriracha then I wholeheartedly recommend the Bell & Flower chili sauce - it's a little more ferocious on the heat end. Sometimes I need something that isn't as...I don't want to use the word "tropical"...flowery? fruity? I need some serious fire and brimstone heat.

That being said:

Sriracha also makes for a tasty addition to tuna fish sandwiches. I also add quite a bit to stir fried noodles...and eggrolls...and hardboiled eggs...mac & cheese...

I do think my favorite is onion rings. Dang I just made my stomch growl.

Feb 08, 2008
hooliganyouth in General Topics

Just what IS Cincinnati Chili?

Yeah...Cincinnati chili can't stand on it's own like real chili but it's good for a pasta sauce - which it's intended for.

Feb 08, 2008
hooliganyouth in General Topics

Best Chili recipe

I am still working on my crack-pot idea of making chili from jerky.

Personally I go for simplicity - two kinds of beef, tomatoes, "secret ingredient x" - my specially blended spice mix, a little of this a little of that, chiles. I've put all my sides on the side - white onion, pickles, kidney beans, sometimes rice, etc, etc.

If I make if for me myself and I then it's spicy enough to cause hiccoughs. If other people are involed I have to dial it back.

Feb 08, 2008
hooliganyouth in Home Cooking

Korean Spicy Stir Fried Octopus - Nakji Bokkeum

This is a great dish - pretty much my go to whenever going to korean restaurants. Never thought to track down the recipe.

Many thanks!

Feb 08, 2008
hooliganyouth in Home Cooking

Habanero Nightmare

And remember to thoroughly wash your hands before using the lavatory.

Yes I speak from experience.

Feb 08, 2008
hooliganyouth in Not About Food

Texas Queso Dip

Another Austinite here.

Velveeta & Rotel = Queso.

Frou-frou fancy cheese & fancy ingredients = Fondue.

Feb 08, 2008
hooliganyouth in Recipes

Chicken Fried Steak recipes

My food buddy had the billiant idea:

Why don't we just make all the variations on a Sunday and figure out which one works best.

Feb 06, 2008
hooliganyouth in Home Cooking

Greek?

What is with the current Greek/Mediterranean craze in town?

There's a good Greek market on Burnet - Phoenecia & a good Mediterranean Market on Burnet as well.

Feb 04, 2008
hooliganyouth in Austin

Newbee here in A-town

hmmm...is it soup of the day style or a permanent part of the menu?

Feb 04, 2008
hooliganyouth in Austin

Newbee here in A-town

No chowders, no bisques, no booyahbaseball, man there's no decent places in town. Last time I had excellent soup like that I was in Seattle.

My gripe is that I can't get decent fish'n'chips. I'm always hankering for the fry I would get as a kid on Saturdays - left over grab bag fish chunks not just cod or haddock.

Feb 04, 2008
hooliganyouth in Austin

Suggestions for bulk spice grinding/grinder?

I currently am grinding a lot of my own home made spice blend in a Mr. Coffee grinder. While this is fine for small batches I want to start grinding and blending larger amounts. I realize that there are companies that will do this for individuals but have no idea how it works.

I am wondering if any of you have any advice about the following:

a) A brand of bulk spice grinder - is there something between home use and industrial?

b) How do spice companies work?

c) What's an accurate method for keeping the same flavor?

d) What non-lethal/non MSG preservatives & "de-clumpers" would you guys suggest.

Thanks in advance for your help.

Feb 04, 2008
hooliganyouth in General Topics

Chicken Fried Steak recipes

What kind of breading/coating do you guys use?

Are we leaning towards a panko/bread crumb crust or corn flakes?

Feb 04, 2008
hooliganyouth in Home Cooking

Mexican Bakery- aside from La Mexicana on 1st

Mi Victoria on Burnet Rd. I like them a lot but then again they are my neighbourhood bakery.

Jan 03, 2008
hooliganyouth in Austin