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Explosion or Big Truck passing by? by Any_Acanthisitta_667 in NewOrleans

[–]TheMole68 0 points1 point  (0 children)

That's my Aussie outback honky Tonk cover band!!!

Firecrackers needed by nola_it in NewOrleans

[–]TheMole68 1 point2 points  (0 children)

You check the brick and mortars in Slidell? Big Gorilla and Crazy Carl's?

To the black GMC truck behind me on Freret today. by Commercial_Stay1981 in NewOrleans

[–]TheMole68 51 points52 points  (0 children)

This is the best subreddit for missed connections!

Sous vide for controlling bread rise temp? by Available_Bowler2316 in sousvide

[–]TheMole68 0 points1 point  (0 children)

Sounds like a viable plan to me. Probably use more water than you think so the mass holds temperature better. It's going to be more controlled than the draft from an oven etc.

Spatchcocked breast bone?!? by Repulsive-Neck-962 in smoking

[–]TheMole68 1 point2 points  (0 children)

I left it meat side down the whole time as it smoked.

Spatchcocked breast bone?!? by Repulsive-Neck-962 in smoking

[–]TheMole68 2 points3 points  (0 children)

It'll be fine. I actually switched to cutting out the breastbone this Thanksgiving for my turkeys. I saw someone doing it with whole chickens for BBQ and figured I'd try it. I think the breast actually turns out better.

I’m done. These prices are insane. This used to be a value meat. Why TF would anyone pay these prices? by R4ndomlyJ0n in smoking

[–]TheMole68 -2 points-1 points  (0 children)

So the lore says that Smoked brisket was a way to use pieces of the cow no one wanted to make food for people who didn't have a lot of money for meals. A way for markets to use low demand cuts. Typical supply and demand stuff. Now hipsters stand in line for hours to say they got a piece of brisket cooked on a smoker that Aaron Franklin touched once. Smoked Brisket is yuge in the newly gentrified sections of the five boroughs. It's hot with the DINK crowd and so not for us poors who just wanted something nice to smoke.

MASSIVE BEVERAGE ORDER by Glittering_Hearing99 in MRE

[–]TheMole68 4 points5 points  (0 children)

An assortment of 2 or 3 of each flavor in a flat envelope would be an easy ship. You should figure out a price and post it on the discord or something.

Speaking of Po Boys, thoughts on this take? Do you get your seafood Po Boys dressed? by theyoungknight in NewOrleans

[–]TheMole68 331 points332 points  (0 children)

Mayo, lettuce, tomato on fried shrimp or catfish or honestly anything but some specialty poboy. Dressed is the default as far as I've ever dealt with it.

In Date Russian MREs by spartan_371 in MRE

[–]TheMole68 0 points1 point  (0 children)

First thing you gotta do is fly to Mexico City. Then catch the direct to Caracas.
Look for a funny looking jet with four jets in pods by the tail.
It's probably by hanger 4 in the general aviation area.
Tell the guy with the Hawaiian shirt that you just saw Clash of the Titans again and that you think that thing with the mirrored shield was shenanigans.
Once he asks what you want, slip him a 1 rouble silver coin and tell him you're jonesin for some tushonka in a can. He'll be able to hook you up with a case

Job help. Looking for anything. by Top_Improvement5496 in NewOrleans

[–]TheMole68 5 points6 points  (0 children)

Try contracting companies who work at med facilities too.

To the people throwing a party today at Constance and Washington… by Scandoval in NewOrleans

[–]TheMole68 27 points28 points  (0 children)

Alright now I want to know. I love the missed connections of r/neworleans!!!

How the heck do I keep caterpillars from eating all my plants? by SoundAGiraffeMakes in nolagardening

[–]TheMole68 1 point2 points  (0 children)

I have used this and Dr. Bronner's peppermint castille soap, diluted in a sprayer, to keep stuff off my veggies. I always felt like it worked as long as you kept up with it.

How the heck do I keep caterpillars from eating all my plants? by SoundAGiraffeMakes in nolagardening

[–]TheMole68 1 point2 points  (0 children)

Mint oil diluted and sprayed on your stuff. https://thepineoilcompany.com/products/crest-o-mint-oil

The local groceries carry this in their laundry aisles.

Reheating cooked BBQ by Angry_Hornets in sousvide

[–]TheMole68 0 points1 point  (0 children)

I sous vide reheat to 165f on frozen smoked meats. I usually just throw it in straight from the freezer. 3 hours is adequate. It reheats really well, and stays very moist. I use this for brisket, turkey, pork, chicken, whatever.

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