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Galaxy S3 Watering Hole

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I'm 145 Lbs and 5'11. I eat like the Hulk though. I ordered the pulled pork meal and The wife had ribs I believe. I tasted hers, but it simply came with baked beans, cole slaw (which was like in a cup) and a roll. How do you expect to fill anyone with that unless they are children...?
 
Now I will tell you somewhere in NY that I liked.. Brooks BBQ out in Oneonta. They had great food and great portion sizes. The BBQ sauce was delectable. I can taste it now.. :) MMMM...
 
alsaces daddy said:
I'm 145 Lbs and 5'11. I eat like the Hulk though. I ordered the pulled pork meal and The wife had ribs I believe. I tasted hers, but it simply came with baked beans, cole slaw (which was like in a cup) and a roll. How do you expect to fill anyone with that unless they are children...?
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I will caveat this by saying I have never ate at the one in Troy. But at the original in Syracuse you get your choice of multiple sides (typically ~10 to choose from) and never a roll (always cornbread). But like everything in life.. to each there own:)
 
You really are a food critic. I enjoy good ole fashion food that is bad for you.. Why might you ask? Because everything that is worth doing has always been said is bad for you. BTW I love the fat on my steaks, because that has the most flavor. Yet I am still a little guy, even after the testosterone boost after my daughter was born. Crazy I know.. Different strokes I guess.
 
treb1797 said:
Germantown Commissary here ain't too shabby either
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Where are you at in Tennessee? I used to live in Kingsport, but there and Nashville are the only places I've been. I went to the opera house there to watch The Phantom Of the Opera. So awesome with the swinging chandelier.
 
alsaces daddy said:
You really are a food critic. I enjoy good ole fashion food that is bad for you.. Why might you ask? Because everything that is worth doing has always been said is bad for you. BTW I love the fat on my steaks, because that has the most flavor. Yet I am still a little guy, even after the testosterone boost after my daughter was born. Crazy I know.. Different strokes I guess.
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Please don't take my differing opinion as an attack. I appreciate everyone's tastes.... just don't necessarily always agree. It's never personal but always a great topic for discusion for me. I'm always more interested in/with people with differing opinions than mine if they are willing to discuss:)

Regarding Fat... I have what can officially be classified as an addiction to bacon:p I try to eat healthy but do not go crazy and eliminate all good things from my life.
 
alsaces daddy said:
Where are you at in Tennessee? I used to live in Kingsport, but there and Nashville are the only places I've been. I went to the opera house there to watch The Phantom Of the Opera. So awesome with the swinging chandelier.
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Memphis
 
Wife was on vacation, which means I was not....

We have a place now in Lexington called The City BBQ, based out of Cincinnati. It rocks pretty hard. My heart though is with the Commissary and their almost Soup Nazi demeanor.
 
Take those tails and make a banging seafood stock which you can use for a soup or sauce. Freezes great too. :)

Edit: oh just to be clear, you really want to use the tails/shells from their raw state, not after they're cooked.
 
Happy Monday to everyone as well !!!


Rush...some folks call it The Commissary & others The Germantown Commissary. But same place.
 
dreadnatty08 said:
Take those tails and make a banging seafood stock which you can use for a soup or sauce. Freezes great too. :)

Edit: oh just to be clear, you really want to use the tails/shells from their raw state, not after they're cooked.
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Sounds like the S3 watering hole has another resident chef! I always make stock out of my leftover since seafood stock is so hard to find and not as good as homemade. I freeze it and use it in the winter months for my soups and gumbos.
Oh no, I brought up gumbo. Get ready Treb, this thread is about to blow up, since gumbo recipes are open to just as much conversation.!
 
Unforgiven said:
Please share a good gumbo recipe. I'm always looking for new things to try.
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I think the trick is the roux. Patience is key! I love to grab a bottle (not glass) of wine, sit on a bar stool and get my roux to the perfect copper color, add in my stock and begin the building process. I can't say there is a "recipe" that I follow, but a great well seasoned stock is an absolute must. Also, some people buy cheap sausage, that is a no no. since the sausage gives so much flavor I use a nice jalapeno or andouille sausage. Living on the gulf, I use live blue crabs and ,crawfish tails, shrimp and whatever else I can find. Oh, no, now,I am getting hungry!

I do have one secret...... lol :stupido2:
 
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