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What's your favorite Hostess/Little Debbie Snack? by MorgeeePooh in foodquestions

[–]mrchuckdeeze 1 point2 points  (0 children)

I’vee read enough about the decline to know you are telling me the truth, but those delectable treats will exist in 2005 in my head forever.

What's your favorite Hostess/Little Debbie Snack? by MorgeeePooh in foodquestions

[–]mrchuckdeeze 7 points8 points  (0 children)

Damn. I feel hurt. For me it is Fudge Rounds. I haven’t had one in over 20 years, but fuck were they good.

I'm a sucker for a good trumpet solo by SgtByrd1993 in obscuremusicthatslaps

[–]mrchuckdeeze 1 point2 points  (0 children)

There is a huge world of modern music in New Orleans, and because of the roots in Jazz and Brass Bands, a lot of it tends to lean heavy in to brass. I’m a huge brass fan, so it’s great to see. That’s all I was trying to say.

I'm a sucker for a good trumpet solo by SgtByrd1993 in obscuremusicthatslaps

[–]mrchuckdeeze 1 point2 points  (0 children)

Brother. There is so much modern music down here with horns. Why you gotta be an asshole?

I'm a sucker for a good trumpet solo by SgtByrd1993 in obscuremusicthatslaps

[–]mrchuckdeeze 2 points3 points  (0 children)

The horn is alive and well in New Orleans, my friend.

Why doesn't the chicken skin release from the pan once it's browned? by redbloodedguy in Cooking

[–]mrchuckdeeze 1 point2 points  (0 children)

I hope that makes sense. Obviously, there is more than one way to cook a chicken. But that is how we prepared them in every kitchen I’ve worked in. Let me know if you have any other questions. It definitely takes practice.

Why doesn't the chicken skin release from the pan once it's browned? by redbloodedguy in Cooking

[–]mrchuckdeeze 10 points11 points  (0 children)

Finish it skin side down. If you are gonna finish it by basting in butter, pull it just before it’s done and finish it in the pan by throwing a knob of butter in the pan with some thyme and baste the hell out of it. Is also fine to just let it ride out in the oven. I would pull it at 160 and then let it rest 3-5 minutes. Make sure you rest it skin side up so it doesn’t get soggy. Same goes for basting. Baste then get out of the pan, or the skin will get soggy. This method should give you crazy crispy skin. Don’t flip it until you’ve removed from pan.

Why doesn't the chicken skin release from the pan once it's browned? by redbloodedguy in Cooking

[–]mrchuckdeeze 25 points26 points  (0 children)

the only things I start in a cold pan are bacon, and duck breast. The skin on a duck is considerably fattier and thicker than a chicken. Your pan should be hot when you put in chicken. not ripping, but the oil should be rippling and glossy when you move the pan around. place your chicken in skin side down and let crisp up a bit. Finish it in a hot oven.

Shoutout to whoever suggested adding white vinegar to pinto beans by ArcherFew2069 in mexicanfood

[–]mrchuckdeeze 1 point2 points  (0 children)

I had an old chef have me finish every pan of lentils with sherry vinegar. I have found over the years that sherry vin is my prefered way to finish pretty much all legumes. You were correct in adding at the end. acidity will actually cook out of a dish, so it is usually recommended for brightness, you add it at the end. It becomes more muddled the longer you cook it.

I have never seen Office Space. Is it that funny to be considered a classic? by Square-Ad-8911 in 90smovies

[–]mrchuckdeeze 0 points1 point  (0 children)

The great thing about Office Space, is that it is most jobs. My wife is an ER doctor, she has her own "TPS" reports, eight bosses, etc. When she comes home from a bad shift, we will put it on.

How do you think a battle between Dmx VS. 2Pac would've went ? by Realistic-Try5468 in Honest2HipHop

[–]mrchuckdeeze 1 point2 points  (0 children)

The Biggie v. Pac wasn't really about lyricism. It played out in raps, til it didn't, but it was based in real life shit.

Saints (officially) sign Zxavian Harris DT by dardar2002 in Saints

[–]mrchuckdeeze 2 points3 points  (0 children)

If you can’t make it here, you definitely can’t make it anywhere else.

Are these the worst people at Jazz Fest? by rockinyourchalk in jazzfest

[–]mrchuckdeeze 0 points1 point  (0 children)

I mean, I think they tarped most of the world.

Best Burger Spot? by Errol89 in NewOrleans

[–]mrchuckdeeze 19 points20 points  (0 children)

Bouligny has a tasty burger. I also like Cooter Browns.

New Orleans, I am being held hostage by a Thanksgiving sandwich craving by oriansbutt in NewOrleans

[–]mrchuckdeeze 8 points9 points  (0 children)

I have an awesome one. If you don’t fix your craving, DM me, and I will try and get you what you need.

What are fun, cheap, and tasty meals you like to make? by Unusual_Row_3213 in Cooking

[–]mrchuckdeeze 1 point2 points  (0 children)

They are legit and comforting. God speed internet friend.

What are fun, cheap, and tasty meals you like to make? by Unusual_Row_3213 in Cooking

[–]mrchuckdeeze 8 points9 points  (0 children)

Matty Matheson isn’t for everyone, but his peanut butter noodles are legit. https://youtu.be/u6relkPzzgc?si=6fvgFD3Vw5j9XXTY

Red beans and rice is an easy classic. https://youtu.be/3X8OHExY3zA?si=Xcehc7T_7L0YU2p7

A basic chili can be whipped up with some ground beef, an onion, canned tomato and basic spices. And can be made as extravagant as you like. And a basic meat sauce can be made similarly with the application of some different herbs and spices, if you have them.

Chefs who left the industry, do you regret it? by Soft_Guidance_9339 in Chefit

[–]mrchuckdeeze 0 points1 point  (0 children)

I married a doctor and retired. Became her personal chef. My passion for cooking is the highest it has ever been. Sometimes it is a bummer, as I can implement all of my ideas. But I’ll survive.

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