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Sean Hickey

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Everything posted by Sean Hickey

  1. It's my sweet tooth that usually gets me... when I make oatmeal, I go for a 1:1:2 ratio. Dry oats: brown sugar (packed) : water. (Brown sugar added after it's cooked, of course.) If I don't have oatmeal or money for sweets/candy, I'll just eat the brown sugar. No brown sugar, I'll just eat plain white sugar. Though hot chocolate mix straight up isn't that bad. When I had no clean spoons, I'd just fold the plastic lid in half and use it to scoop the stuff up. Other than that, I can almost always at least make bread or red beans and rice. Or just plain jasmine rice. Assuming I just don't eat a lot of brown sugar in lieu of dinner. Mmm... sugar... (wanders off to the kitchen)
  2. I'm a little late, but I'll throw this out anyway, because it's white trash because of method more so than ingredients. And can be very good. Supplies: Galvanized trash can. Threaded metal rod. Crossbar for rod. Pig (if you can't go hunting, ask the principal for the one he's had lying around in his freezer since a few seasons back. Make sure you warn people that there may still be buckshot in it.) Chicken. Salt, pepper, etc. Build a large fire - looking for flame more so than heat. Toss the trash can in. This is to "burn off the galvanized." Once the trash can's clean, stick the rod in the ground, you want probably a good 6-12 inches submerged, and 12-18 above ground. I guess. The crossbar should be ~4 inches above the ground. My memory is hazy as to the exact order, but essentially you want to end up with the pig or chicken seasoned and attached to the rod. Tie the chicken up and stick it on the rod. When you do the pig, you may want to use chicken wire to wrap it up and make sure it stays in place on the rod. The trash can of course goes over the rod and the beast (with the rod going through the middle cavities, and the crossbar keeping it off the ground. The heat comes from coals piled on the ground around the trash can, and on top of the can (what would normally be the bottom.) I think chicken took an hour or less, pig was 1.5-2 hours maybe? It cooked very quickly. I can get more specifics if anyone's interested. All true, of course. Right down to the principal's pig. Cheers, Sean.
  3. As a student, I like to think I've got a decent handle on the cheap part - as for good, well, that's awfully relative. I'd recommend Dunbar's on Freret, though. Fried chicken, red beans and rice, big poboys, fried seafood. The cornbread is a little sweet for my taste, but good. Their lemonade's great. I usually get that and a shrimp poboy. I haven't tried their bread pudding yet, but I hear it's also good. For "regional", very cheap, and tasty, that's where I go. The neighborhood is... not the nicest. But it's not horrible. It's very close to the university area. The address is 4927 Freret Street, and they're NOT open on Sundays, at all. It might be a bit tricky to get to from the quarter, though, unless you don't mind walking ~10 blocks from Saint Charles (the streetcar line.) I'd get off the streetcar at Jefferson Avenue, then walk ~7 blocks up to Freret, then hang a right and go ~3 blocks down Freret to Dunbar's. That walk isn't too sketchy, I believe.
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