Site Logo

Mr. Lake's New Orleans Forum

Discussion boards for all who enjoy sharing information about food, drink, restaurants, history...
 
Mr. Lake's New Orleans Forums
It is currently January 19th, 2018, 9:12 am

All times are UTC - 6 hours


Search found 2198 matches
Search these results:

Author Message

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: HEY ISA

 Post subject: HEY ISA
Posted: December 16th, 2012, 8:03 pm 

Replies: 1
Views: 332


Was that you?

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Beth Fury!

 Post subject: Re: Beth Fury!
Posted: December 15th, 2012, 1:58 pm 

Replies: 12
Views: 1406


You did not tell me he was Torque. I will bet that he does not have rusty nuts................

 Forum: My Day   Topic: Happy Birthday Henry and David!

Posted: October 8th, 2012, 8:46 am 

Replies: 11
Views: 892


HAPPY BIRTHDAY

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: TUPELO HONEY

 Post subject: Re: TUPELO HONEY
Posted: September 9th, 2012, 10:21 pm 

Replies: 5
Views: 638


Honeyed up for the rest of the year over the last couple of days. Ordered Tupelo from Florida, Acacia from Italy, unfiltered raw from Ponchatoula and some junkie stuff for BBQ sauce. Tupelo is still my favorite though Acacia is very different and close behind Tupelo as my second favorite. I have an ...

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: PULLED PORK

 Post subject: Re: PULLED PORK
Posted: September 7th, 2012, 10:01 am 

Replies: 24
Views: 1703


Okay. My car is parked in Mouton Cove, Louisiana. I do not know if I will be able to get a helicopter back over there Thursday. I will have to see what the client will pay for to get me to my car. As soon as he tells me, I will let you know what time I will be passing through. Early enough for dinne...

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: PULLED PORK

 Post subject: Re: PULLED PORK
Posted: September 7th, 2012, 9:48 am 

Replies: 24
Views: 1703


Yes, I see. It may cost me fifty dollars, but I guess I will have to get you Jack and coked enough to talk you out of my twenty cents the next time I am in town, which may be Thursday next week. I will let you know when I will be passing through. I am ready for the Boiling Point again! That was fun.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: PULLED PORK

 Post subject: Re: PULLED PORK
Posted: September 7th, 2012, 7:36 am 

Replies: 24
Views: 1703


Use pork shoulder. Put it in the oven at 225 for around fourteen hours depending upon size. Do not let the roast sit in the juice. Elevate it. Do not season it until you pull it. Do not cover it unless it is big for your oven. Just put some foil loosely on top if it starts to burn on top. No prebrow...

 Forum: Movies & Television   Topic: Favorite Movie Lines

 Post subject: Re: Favorite Movie Lines
Posted: August 13th, 2012, 6:46 pm 

Replies: 14
Views: 1729


"Good evening, Otto. This is Agent Rogersz. I'm going to ask you a few questions. Since time is short and you may lie, I'm going to have to torture you. But I want you to know, it isn't personal."
Sort by:  
Page 1 of 275 [ Search found 2198 matches ]


All times are UTC - 6 hours


Jump to:  


Mr. Lake's New Orleans


Discussion boards
for all who enjoy sharing information
about food, drink, history.....


Other Sites of Local Interest
New Orleans Food & Drink Calendar



Mr. Lake's New Orleans





Support our Forum Members:




Kid Creole
601 Metairie Road, Metairie





A classic family cookbook





RouxBDoo's Cajun and Creole Food Blog


New Orleans Past This collection of websites captures New Orleans history by presenting what was once taken for granted -- advertisements, photos & other ephemera.

cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL Flash Games