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I'm not sure whether it's changed or not, but I can tell you that I had that double cheesburger combo many eons ago when my digestive capabilities were a lot better than they are today!Quote:
Originally Posted by bayouboyz
I once had a girlfriend that lived for their mushrooms! Do they still serve them? :)
All right, this is for all our resident gourmands out there...whose got the best barbecue (and iced tea) in and around the Ruston area?
For me it is a tie between Hot Rods and Dowlings.
Dowlings - Get the SCATTERLOAD w/cheese on Jalapeno Cheese Bread (I would KILL for that bread!!!!!)Quote:
Originally Posted by latech80
Hot Rod - I love their BBQ Chicken, and their salads and their Loaded Potatoes.
Back in the day, they weren't too many places around that served a good breakfast buffet in Ruston, and I see where Shoney's out of 67 has closed. It was either Pete's Donuts or McDonald's. What about today? BTW, I don't think Griff's served breakfast back then, but now...
No buffets now that I know of. Waffle House and Huddle House are the only real pure breakfast plays. Sure would like me some IHOP.Quote:
Originally Posted by latech80
At one time Ryan's had a breakfast buffet. Might have been just weekends, I don't know. Not sure if they still have it. It's been a while since I've been there but never for breakfast.
Islop ain't got NOTHIN on WaHo.Quote:
Originally Posted by RhinoDawg
You are completely and utterly insane.Quote:
Originally Posted by DocMarvin362
I need to try the Huddle House.Quote:
Originally Posted by RhinoDawg
I've never been there.
.....Sober!
Biggest improvement ever made to the Huddle House was when the LA legislature banned smoking in restaurants. The space was cramped at best, but get a few ciggy pops fired up in there and it quickly became unbearable.Quote:
Originally Posted by Bigdog13
I understand from a previous post that Starbuck's caught fire. Is it open or closed? BTW, if I wanted a bag of freshly-ground coffee (in or around Ruston), where should I go?
It's open.. went there yesterday so I could stay awake during class..Quote:
Originally Posted by latech80
You can also go to Frothy Monkey, or Crescent City Cafe.
Frothy Monkey is on Downtown Trenton, and Crescent City is right south of the Interstate on Trenton.
I've heard a lot about Dowling's BBQ. Tell me, is their BBQ sauce for sale? I can tell you one thing. Cane's sauce is worth the price!
El Jaritos on I-20 service rd., behind Raisin' Cane's, is the best Mexican food north of Panama....but don't drink the water. : )
El Jarrito is bad... For good Mexican food, try San Miguel on the Service Road.Quote:
Originally Posted by hoppinmad
not even CLOSE.Quote:
Originally Posted by Dawgfan71227
I don't care for the El Jarrito on California. Is the one on the service road better?Quote:
Originally Posted by Luminaire
I've tried them all going back to the Ruston origiinal, El Pollino.
And, El Jarrito is up there. Maria Tia has some specialities I like.
Call me a sauce master (Actually don't.. that sounds kind of gross), but I believe Dowling's just uses KC Masterpeice for their BBQ sauce, and Cane's sauce isn't too hard to replicate:Quote:
Originally Posted by latech80
1/2 cup mayonnaise
1/4 cup Heinz Ketchup
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
ground black pepper to taste
You're not ... because we don't use KC Masterpiece. Not that I don't like it -- I just can't afford to pay over $11 per gallon to use on a commercial level. When you go through an average of about 3 gallons a day, 310 days per year -- buying it adds up to a hefty amount of cash.Quote:
Originally Posted by Yarfunkle
Jeremy, I sure wish you could duplicate your grandfather's spicy bbq sauce!! I dearly loved Mr. Dowling's version of a spicy bbq sandwich. A scatterload with cheese with Mr. Dowling's spicy sauce may very well be my favorite sandwich ever! BTW... You are doing your grandfather proud. Keep up the good work!!
Got to be honest went to ElJarrito yesterday nea Chilis and well i'll be sticking to San Miguels. I havent had Old Mexico in a few years maybe i'll give that a try in the future.
The Fort Worth Stockyard District has an amazingly great Mexican restaurant if you are ever out there. It is the best I have ever had! Here is a link to the restaurant - the history of this place, which you can read about, is pretty cool too.
http://losvaqueros.com/index.html
I agree I didnt care for ElJarritos either.Quote:
Originally Posted by bluecrew
I've been there about 10 times. Good stuff.Quote:
Originally Posted by Pitcherjlt
A while back someone mentioned a fish or seafood place north off Farmerville Hwy. Talked about blue hairs in there on Thursday evening making for long line. May only be open evenings and certain days. It is not the place across from Davison's truck company. It is a littler further north.
Anyone know the name of place, days and hours of service?
Landry's seafood (ole feed house for the old rustonites)....it's down by the flashing light on 33....I think its only open Thursday-Sunday.....cinnamon rolls and soft serve for dessert is the real deal.
...and I think I tasted some egg and cinnamon.Quote:
Originally Posted by Yarfunkle
Correct, it is Landry's. It is open Thursday thru Saturday for supper (senior discount for folks 55 and up on Thursday) and Sunday for lunch. Guaranteed cardiovascular disease, and my absolute favorite fried shrimp ANYWHERE.Quote:
Originally Posted by bdub
The egg is from the mayonaise and the cinnamon is from the Starbucks you had that morning. :icon_wink:Quote:
Originally Posted by dhussdawg
All you can eat frog legs.Quote:
Originally Posted by Brian96
That place was great.Quote:
Originally Posted by bdub
Speaking of BBQ Sauce, does anybody have a recipe they care to share with the rest of us?
You have that correct. When Cane's first hit north LA, my cousin called me and asked I had eaten there and tasted the sauce - no to both I said. He then stated they had stolen our "family receipe". Our family was mixing mayo, ketchup and worcestshire sauce to eat with fried fish in the '60's. As kids we just ate it. When we were around other families eating fish, we would mix the sauce and everyone would just stare at us. It became a standard and somewhat of a joke because our three families never saw it done anywhere else. We never added black pepper and the garlic which you can taste, but besides that - it is exactly the same. Wish we would have registered and trademarked that sauce.Quote:
Originally Posted by Yarfunkle
Has anyone ever mix the same sauce with their family meals before Cane's?
I've been mixing mayo, ketchup, and Louisiana Hot Sauce to eat with fish and shrimp all my life. Of late, I sometimes add a little soy sauce, also.Quote:
Originally Posted by JDubyadawg
The guy who created canes sauce, Todd somebody, took the recipe from a restaurant he worked at... It wasn't even his.
The CEO and founder of Cane's is Todd Graves. He spoke to a group of business students at the CAB building at Tech. He wa a "professor for a day."
On a different subject, does anyone want to venture a guess on what the recipe is for Bee's "hot-water" cornbread? I love making cornbread, and it would be a welcome addition to my limited portfolio of things I can actually create in the kitchen.
BTW, if you are looking for some outstanding cornmeal, you have to get a bag of Calhoun Bend Mills Cornmeal. It's stone ground, so it has a coarser texture than the store-bought kind. If someone has a cornmeal out there that they swear by, let's hear it.
Speaking of Bee's... Does anyone else think that Russell's Bee Restaurant just isn't as good as Ms. Bee's? I'm not knocking the food, it's really good. I just think Ms. Bee and her girls did it better!
Shakey's (or was it Shakee's) in the OLD Wal-Mart parking lot. And for fish, Catfish Cabin in Quitman.Quote:
Originally Posted by latech80
Fried chicken? Frankie's (delivered to the dorm!)
Pizza? Cushino's (bought out by Johnny's who grabbed the Cordaros' muffuletta specialty)
I agree. But neither of them touches Blue Light.Quote:
Originally Posted by Dawgfan71227
Going there tomorrow for a pork chop just because you reminded me how good Blue Light is.Quote:
Originally Posted by Reckless Abandon
According to the latest financial news, Starbucks' profits are down 97%, with locations closing across the US. At least 9 of them are projected to close in the greater Baton Rouge area.
Is the Starbucks in Ruston still open?
They've been closed for a good month now. I'd bet the one in Ruston is probably gonna stay open. It probably does good numbers. the problem with the Starbucks down here is that they opened too many in close proximity to each other. I'd bet there were 4 Starbucks within a 5 mile radius of each other. There was one in a Albertson's shopping center on Highland Rd. with another not a mile up the road at the Highland I-10 exit. There were several cases like this.Quote:
Originally Posted by latech80
Yeah, Starbucks' policy of saturating a market with multilple locations contributed largely to their failure. Here in the BR area, they put kiosks in a number of chain grocery stores, and then they came up with locations in close proximity to McDonald's and CC Coffee Houses. That policy may sustain itself in times of plenty, but $4 lattes are hard to sell in times such as these.
BTW, I was here in BR in the mid-1980's when Johnny's Pizza attempted to make a dent down here. Many people said that their products were great, but there was too much competition down here, and all the locations folded, much like what's happening to all the Starbucks locations in BR and across the US.
BTW, did the location of Johnny's Pizza (I believe it was the original one) just off Tech's campus, manage to stay open, or did they close it? If so, when?
Still goin strong...it gets a ton of businessQuote:
Originally Posted by latech80
If you're talking about the Johnny's location on Arizona (former site of Cushino's) across from Neithken . . that site was razed, what, last year.Quote:
Originally Posted by latech80
That's the one...I had a lot of good times there. Great place to meet people and fraternize, particularly after ballgames. I guess the ole adage comes into play here: "Nothing good lasts forever!"Quote:
Originally Posted by Dawgpix
But we still have a Johnny's. It's on Tech Drive next to the Quizno's. The Sweep the Kitchen is the zenith of pizza!!!!Quote:
Originally Posted by latech80
What the News-Star is to local news (nlulm homers) Johnnys is to Pizza (also nlulm homers):icon_razz:Quote:
Originally Posted by Dawgmatic
Papa Johns...Offcial Sponsor of Tech Athletics!
Johnny's is to pizza what Leon Barmore is to Womens Basketball. The best of the best!
Sorry Maddawg. Papa John's may be the official sponsor...but I think they use fake cheese. That stuff don't look right to me.Quote:
Originally Posted by maddawg
Hope you enjoy your "real cheese" at Johnny's. I've got the visual of you nibbling on your pizza while secretly reading one of their many copies of TNS.:icon_razz:Quote:
Originally Posted by Dawgmatic
Damn. I've been caught! :laugh:Quote:
Originally Posted by maddawg
Can anybody tell me what a bag of Ruston Blend at Starbucks cost? I wonder if they ship coffee from the Ruston location?
This Thanksgiving, my sister (who happens to be a Tech alumna) brought me a bag of Ruston Blend coffee from the Ruston Starbucks. Attached to the bag was a seal with a depiction of the Dixie Theater on it. The sight of that venue brought back a lot of memories, let me tell you. Back in the late 70's, I attended a number of music performances there, most of them put on by locals. One of the funniest comedians I ever heard was Chris Smith, Dr. Lawrence Smith's son (Dr. Smith was an economics professor at LTU). I think his brother, who got a PhD in Business is now an accounting professor at Texas Tech (I think).
For his disability, Chris was one of the most talented people I have met. During our accounting classes, he would draw scenes featuring our teachers that would force us to laugh out loud during class. He was truly a unique person.
So, does anyone have memories of the Dixie they care to share?
while we were in Ruston for Thanksgiving, I made sure we hit Griff's! The last time I had that monsterously-huge cheeseburger was 1999...I did notice that they no longer had fried mushrooms... :(
The burger was just as I remembered it, so were the fries. My wife is still mad at me for ordering the tripple...
Oh, and I got my Johnny's fix in while in town too! My wife loves Johnny's pizza and she's a NYC girl born and raised!
Griff's did (and still does, from what I hear) good cheeseburgers, particularly their double. I always got a healthy (or is it "unhealthy") dose of french fries, and topped it off with a chocolate malt/milk shake. When I was there, the fried mushrooms were a favorite of all the coeds, followed closely by their onion rings.
BTW, do they still have their 25-cent hamburger special? LOL!!!
Does anyone know what is moving into the Cicero's and Tia Maria's buildings?
havent heard mentechsters, but nothing has ever made it in the cicero's location.
and i really liked ciceros...I think it will be a sandwhich shop.
not having very much parking for partons doesn't help...Quote:
Originally Posted by bdub
Does anyone remember what it was before it was a bakery?
i cant remember everything that has been there, but Sutton's was there...pie works....cicero's and i know im forgetting some others
Wasnt that were Brother John's was, they had some kick a$$ blueberry cobbler and ice cream, but you knew it was doomed.Quote:
Originally Posted by bdub
I agree the location is bad... I loved Cicero's, but passed up eating there a couple of tmes because there was no parking anywhere close.Quote:
Originally Posted by dhussdawg
Tia Maria's loaction seems to be a good one. If a quality restaurant comes in, they should do well. I think Tia Maria's was a victim of a super-saturated Mexican restaurant market in Ruston combined with a poor economy.
Sorry blackberry cobbler, I loathe blueberries.Quote:
Originally Posted by dhussdawg
Okay, this is a little off the beaten path here, but I need some assistance, and I'm hoping we have some decent cooks out there.
I am trying to make macaroni and cheese from scratch (or rather my wife is), and the last time, it was a little on the dry side. Anybody out there got a decent recipe they care to share with us?
Merry Christmas!
This is the recipe I have used for a while now: http://www.foodnetwork.com/recipes/a...ipe/index.htmlQuote:
Originally Posted by latech80
follow it and you will not have dry Mac and Cheese...
This is an Awesome Mac and Cheese recipe... If you have any doubts, read the reviews listed on the site. http://www.foodnetwork.com/recipes/g...ipe/index.html
Here's hoping everybody had a great Christmas!
This past Christmas, my wife and I decided to inject a ham with Creole Butter from Cajun Injector. Man, that was out of this world! All of their marinades are excellent and come highly recommended from this corner.
Also, I received from my sister who lives in Shreveport a bag of Ruston Blend from the local Starbucks. It has a picture of the Dixie Theater. Talking about bringing back some memories. I remember some of the musical events there featuring local talent. It was really a great showcase. Here's hoping it's still open and showcasing new talent.
Happy New Year!
Quote:
Originally Posted by latech80
But how was the coffee blend??
I'm afraid to get it.. afraid there may be dried peaches in there!Quote:
Originally Posted by Dawgpix
(I do not enjoy peaches.. odd I know.)
Dawgpix,
The coffee is pretty good! My wife and I really enjoy it!
Happy New Year!
Okay, let's start out the year right...Does anyone out there know how to make hot-water cornbread like they make at the Blue Light Cafe? I would like to try it out this New Year's.
I am so hesitant to go to 4-Bucks, but I put my shades on when I do.Quote:
Originally Posted by latech80
Quote:
Originally Posted by latech80
Easy and Good...
1 Cup Cornmeal
1 teaspoon Sugar
1/2 teaspoon Salt
1 tablespoon shortening
3/4 cup BOILING water
In a bowl, mix all the ingredients. Stir until the shortening is completely melted.
In a skillet, heat about 1/2 inch of oil. 375 degrees is great.
Form up your cornbread in desired shape.
Brown on one side. Flip and brown the other.
Remove from Skillet, dry on a paper towel and enjoy
You can adjust the sweet and salty according to your taste.
This will go great with your black-eyed peas.... :D
Dawgfan71227,
First off, thanks for the recipe. One question...I take it the shortening is a substitute for using baking powder in the recipe, is that correct? A recipe I have calls for adding 1 tablespoon of melted butter. What do you think?
Thanks!
I wouldn't think that shortening is a substitute for baking powder. Baking powder and salt are used to help things rise (y'all dont get ugly, I'm talking about bread!) The butter is a substitute for the shortening. You can use the butter. The fat is what gives it moisture and shape. I wouldn't use margarine, though in place of butter...they should make that crap illegal.Quote:
Originally Posted by latech80
Dawgmatic,
Do you ever use an egg in your batter? My recipe calls for it.
Thanks!
When I make regular cornbread or Mexican cornbread I do...but I never did in hot water cornbread...where'd you get your recipe? Can you share it? I'd love to look at it.Quote:
Originally Posted by latech80
Dawgmatic, et al:
Okay, before I begin, attribution is necessary. My 'secret" for excellent cornbread is the cornmeal, and I use Calhoun Bend Mills (www.calhounbendmill.com), and I use their recipe.
Now, that I'm through with the credits, here's the recipe, that is taken off the back of the bag:
Country Style Cornbread
Ingredients:
1 Cup of Calhoun Bend Mill Stone Ground Cornmeal
2 1/2 teaspoon sugar
1 egg
3/4 cup self-rising flour
1 cup milk
1 teaspoon salt
1 tablespoon melted butter (not oleo!)
1 1/2 teaspoons baking powder
Instructions:
1.) MIX dry ingredients.
2.) ADD egg, milk, and butter and stir until completely moist, mixing well.
3.) Coat bottom and sides of iron skillet with cooking oil and sprinkle bottom of
skillet with 1 teaspoon of cornmeal to prevent sticking.
4.) BAKE at 425 degrees for 20-25 minutes or until golden brown.
Let me add this qualifier. The cornmeal described is a bit more expensive than the store brand, but well worth it. I use their fish fry, corn muffin mix, and pie mixes, and they are all excellent.
BTW, do I just add the shortening and hot water to make the "hot water" cornbread, or what?
Now that I've shared my cornbread recipe, does anybody out there have a HOMEMADE biscuit recipe?
OK, since this is non-football related, I'll share my two cornbread recipes. I use only white cornmeal as that's all my mother ever used. My sister had yellow, which we used for Christmas dressing, and it just changes the taste completely even though everything else is the same. Anyway, here are the recipes:
Baked cornbread:
1 cup white cornmeal (yellow if you insist)
1 cup buttermilk
1 egg
1/2 tsp. baking soda
3/4 to 1 tsp. salt
Put about a tablespoonor two of oil in 8-inch black iron skillet (might work in regular pan, but I never use a regular pan) and heat up in oven as the oven heats to 425. When the oil is almost smoking (mine is ready when the oven reaches 425), pour in the batter. It should sizzle. Bake at 425 for 15-20 minutes til browned slightly on top and edges.
Hot water cornbread:
1 cup white cornmeal
1 cup BOILING water
1 tsp. salt (approximate)
You can adjust your amounts--it's one part meal to one part water. Mix ingredients, and mixture should be just a tiny bit "juicy." Let it sit while your oil is heating up. The meal will swell and soak up the water completely. Form into whatever shape and drop in hot oil and fry til brown. These are certainly not fancy recipes, but I had my mom write down both of these as she never had a recipe and I've used these measurements for like 30 years now.
Never have been able to do biscuits, though. I just stick to Mary B's frozen--pretty much like McDonald's.
CutiePie72,
Now this works! However, I've got to tell you that I prefer yellow cornmeal over white, particularly when it comes to frying fish, let alone making cornbread. I'm going to give it a go, and if I'm successful, I'll report back.
Happy New Year!
latech80, hope it turns out for you. I think my aversion to yellow cornmeal started in grade school. The cafeteria made this horribly dry yellow cornbread with their horribly stringy turnip greens. Those were the days I sneaked home to eat. And yellow meal for fish frying would probably be ok for me, although I don't think we've ever used it for that either. Will be watching for your report.
Ew... I remember those horrid menu items. The "cornbread" would crumble if you tried to pick it up. I think the canned turnip greens were WWII army surplus...they really stunk up the plate. :rolleyes4:Quote:
Originally Posted by CutiePie72
Okay, for all you culinary artists out there who get a kick out of amateurs' failures, this one is for you.
I tried making hot-water cornbread this time, and it came out looking like a hockey puck! Ingredients used were as follows:
1. ) 1 cup of Calhoun Bend Mills Cornmeal;
2.) Salt to taste
3.) One cup of boiling water.
Nothing else was added. Help me out...what ingredients were missing? BTW, if there is an idiot's guide to preparing this dish, I need all the help I can get.
This is a little off the beaten path, so to speak, but what radio stations do you guys listen to when you're in and around Ruston?
Yeah, I'd take Dawgmatic's word for this. She knows a thing or two about butter, I'm told.Quote:
Originally Posted by Dawgmatic
:icon_wink:Quote:
Originally Posted by Brian96
Okay, we're in the midst of one of the worst cold spells since they've been keeping records, but the last time we passed through Ruston, my wife started talking about, what else? Why, peaches, of course! When will we see the first crop of Ruston peaches?
BTW, does anyone have a peach cobbler recipe to die for?
:( OK, seems like I may have said one part meal to one part water, and I've made this a couple of times since and realized it needed more water. Maybe it's more like 2 parts water to 1 part meal. Anyway, start out with 1 to 1 and add boiling water as the meal swells until it gets just a tad "wet." (And, no, you didn't leave out anything except probably not enough boiling water.) Let it sit while your oil is heating and then form into shapes. They will be dry and hard if not enough water. You should be able to look at it and tell if the meal is still too dry. You can tell when they come out of the pan if you used too much water, but they'll still be edible although really crunchy. Sorry if I messed you up, but they really are easy to do.Quote:
Originally Posted by latech80
heard Tia Maria's closed (sorry if thats "germans"). I had noticed a pretty good decline in costomers when we had been in there but we didnt go there a whole lot. Was told it had been closed for 6 weeks or so and we're just now finding out. Now, if the Z'buffet or the old Catus Jacks closed down, we'd know within a day or two, im addicted to both.
You have the ingredients right. You have to get the consistency right. My cornmeal is HOT from the boiling water so I have to rinse my hands in cold water every time I make one piece. I guess I am a wimp. You can't have it too dry or too liquid. And don't cook it too long. It doesn't take too long to cook. I usually pat mine into patties. Some folks like to roll them out in their hands. I do it the way mama taught me.Quote:
Originally Posted by latech80
It has been a while but I think I can still make biscuits. With just the two of us there is no need to make them anymore. Biscuit making is a science. You cannot follow a recipe and get them right.
Look for major building improvements at former Tia Maria's, as the owner of The Sage (northside Monroe) is opening up a Ruston location. Very, very nice menu of item$.Quote:
Originally Posted by Choudawg86
BIG retail things going to happen in Ruston...soon.
You cant give us more than that?
Hwy 33 & Kentucky
I remember going to Ruston as a kid to see the Bulldogs play football during the national championship times and we would eat at a place on Tech Drive called, I think, the Minute Man. I remember it had great charbroiled hambugers. It was closed by the time I became a freshman at Tech. Does anybody remember that place?
http://www.latechbbb.com/forum/showt...ghlight=DoradoQuote:
Originally Posted by ChipDog