Hey good looking....what you got cooking? (2 Viewers)
- Thread starter Bomar
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Pretty good gas station breakfast
Funny
I ate my share of Dodge’s in the mid 90s. Loved it
So its food, but not what I'm cooking.......
I'm gonna be in Jackson this next week for work, looking for a list of places I should go to eat.
If it's easier you can add me on FB and communicate with me there. and sorry for derailing the thread.
Thanks in advance!
I'm gonna be in Jackson this next week for work, looking for a list of places I should go to eat.
If it's easier you can add me on FB and communicate with me there. and sorry for derailing the thread.
Thanks in advance!
First recommendation is Lou's Full Serv. For sure.
Lou’s Full Serv, Aplos, Manship, Pig and Pint, Tuk Tuk Boom are all great options in Jackson proper.
Great thanks! I think those will be a good start. I'll be working in the coliseum area, but staying in Pearl.
Nothing In Pearl but chain garbage
Lou’s. Manship. Babalu. Aplos. Keifers. Walkers.
Yeah. Food is good here. Head on a swivel though.
Thanks. Yeah I've been warned I'm coming "prepared". Our local guys made sure to warn me.
As long as your not buying drugs, or West of West St after dark you're fine.
Nice(r) Dinner:
Lou's Full Serve - Lou's Full Serv in Jackson, MS - https://www.lousfullserv.com
Elvie's - Elvie's - https://www.elviesrestaurant.com (Lou's former Sous Chef and around the corner from Lou's)
Walker's Drive In - Jackson, Mississippi - https://www.walkersdrivein.com
Mayflower - Downtown, be more keen than normal of your surroundings - Mayflower Cafe Jackson, MS Best Comeback Salad Dressing - http://www.mayflowercafems.com
Sakura Bana - Sushi - SAKURA BANA, Jackson - Menu, Prices & Restaurant Reviews - Tripadvisor - https://www.tripadvisor.com/Restaurant_Review-g43833-d4098261-Reviews-Sakura_Bana-Jackson_Mississippi.html
Lunch:
Lou's - anything. but definitely the Thursday Blue plate. No 7 burger if you have time for a nap.
Dumbo's - Great fried chicken - Dumbo's on Duling - Restaurant - Jackson - https://www.dumbosjackson.com
Pig N Pint - BBQ (can easily do dinner here too; lots of outdoor seating may be too hot during lunch) - Pig and Pint- Homepage- 601.326.6070 - https://pigandpint.com
Fenian's Irish Pub - Love their burger - Fenian's Pub - https://www.fenianspub.com/menu
Aladdin - Mediterranean - Great brown bag (beer or wine) spot at night too. Best hummus in town. - Aladdin Mediterranean Grill - https://www.aladdininjackson.com
Hal n Mals - Bar with great po boys.
Martin's - Blue plate
Keifers - Greekish.
ETA: Scrooge's Pub for a dive-y esque bar area. It's not really a dive, but I love the bar area and the blue plates, hamburgers, sandwiches and Potato salad are all outstanding.
Let me know if you like/want a specific genre and I can try to put together a list.
Last edited:
HoneyBear
SILVER Star
All great recommendations already provided that I agree with fully so consider everything above a +1 from me.
I'll add a few more for additional options:
Saltine - seafood, I'd recommend sticking to small plates and ordering a bunch.
Little Tokyo - Sushi - Crispy Rice with Spicy Tuna is fantastic if you like "spicy" tuna and garlic. One of my favorite (large) bites of food ever. Eat it as soon as it hits the table and make sure to shove the extra pieces of crispy garlic into the tuna before eating.
YiaYia's - real greek (like My Big Fat Greek Wedding greek), get whatever they have on special or whatever looks/sounds good. Definitely get Orzo as a side if offered or order separately, that amount of garlic and butter should be illegal.
I'll add a few more for additional options:
Saltine - seafood, I'd recommend sticking to small plates and ordering a bunch.
Little Tokyo - Sushi - Crispy Rice with Spicy Tuna is fantastic if you like "spicy" tuna and garlic. One of my favorite (large) bites of food ever. Eat it as soon as it hits the table and make sure to shove the extra pieces of crispy garlic into the tuna before eating.
YiaYia's - real greek (like My Big Fat Greek Wedding greek), get whatever they have on special or whatever looks/sounds good. Definitely get Orzo as a side if offered or order separately, that amount of garlic and butter should be illegal.
Good list above. We hit either Keifer's or Alladin just about every time we make it down.
Anyone hit Fertile Ground Brewery yet? An attorney I worked with in the beer industry is one of the partners there. The beer sounds good.
Anyone hit Fertile Ground Brewery yet? An attorney I worked with in the beer industry is one of the partners there. The beer sounds good.
I met Milk Jug tonight. WHEW! That was a good burger!
Clutchee
I'm fun sized!
Pork butt, seasoned/ marinating in Pepsi….. will go on smoker in AM.
HoneyBear
SILVER Star
I’ve been going wok crazy here recently. Go buy any Asian noodle. Doesn’t matter what it is. Lo Mein, Ramen, Chow Mein, Udon, Soba, sommen, rice noodles, just go buy whatever they have on that Asian aisle in Kroger.
Then buy all the “Kum” sauces (that’s Lee Kum Kee you sickos), a bag of cole slaw mix, shallots, whatever mushrooms, ginger, green onion, and garlic you like and some kind of meat anything works. The packages of shredded steak or pork shoulder work amazing and need no prep. Shrimp is also a good choice.
Get a pot boiling for the noodles when it’s boiling throw your Asian noodes in there for 1/2 the time it says in the package. You can go on to the next steps while they are boiling. When they are done drain them in the sink and rinse them off.
Get the wok turned up and add your oil of choice. Once it looks hot throw that cole slaw mix right in there and jump back as the oil tries to burn your skin off. Cut up your shallots (or onions if you are poor) and mushrooms and throw those guys in there.
Then whip up a batch of Kum sauce. Grab any measuring spoon you like. If you want a lot grab a big one a little bit grab a little one. Mix 1 part corn startch to 2 parts water in a little bowl. In another bowl do one part oyster sauce, light soy sauce, and dark soy sauce. You can even add a part of hosin sauce if you want some sweetness. Knock your self out. Then slowly mix in the corn starch slurry to your Kum sauce.
Add in your garlic and ginger minced or from the jar/tube. About this time would be a good time to throw in your meat and some salt and white pepper.
Wait until the meat is about coooked and if you have some fancy Chinese cooking wine, sake, or vermouth throw in a few splashes and give it 30 seconds or so to cook off. Then toss in your noodes. Then toss your Kum sauce on the noodes. Toss all that around until the Kum thickens. Then add some splashes of aged black vinegar, sesame oil, MSG, maybe salt and white pepper again if you think you need it. Then toss your green onions and give it a final mix.
Then go to town.
Takes about 7 minutes longer than boiling water to make depending on your noodes of choice.
I was excited and hungry so went ahead and ate but here’s the left overs.
Then buy all the “Kum” sauces (that’s Lee Kum Kee you sickos), a bag of cole slaw mix, shallots, whatever mushrooms, ginger, green onion, and garlic you like and some kind of meat anything works. The packages of shredded steak or pork shoulder work amazing and need no prep. Shrimp is also a good choice.
Get a pot boiling for the noodles when it’s boiling throw your Asian noodes in there for 1/2 the time it says in the package. You can go on to the next steps while they are boiling. When they are done drain them in the sink and rinse them off.
Get the wok turned up and add your oil of choice. Once it looks hot throw that cole slaw mix right in there and jump back as the oil tries to burn your skin off. Cut up your shallots (or onions if you are poor) and mushrooms and throw those guys in there.
Then whip up a batch of Kum sauce. Grab any measuring spoon you like. If you want a lot grab a big one a little bit grab a little one. Mix 1 part corn startch to 2 parts water in a little bowl. In another bowl do one part oyster sauce, light soy sauce, and dark soy sauce. You can even add a part of hosin sauce if you want some sweetness. Knock your self out. Then slowly mix in the corn starch slurry to your Kum sauce.
Add in your garlic and ginger minced or from the jar/tube. About this time would be a good time to throw in your meat and some salt and white pepper.
Wait until the meat is about coooked and if you have some fancy Chinese cooking wine, sake, or vermouth throw in a few splashes and give it 30 seconds or so to cook off. Then toss in your noodes. Then toss your Kum sauce on the noodes. Toss all that around until the Kum thickens. Then add some splashes of aged black vinegar, sesame oil, MSG, maybe salt and white pepper again if you think you need it. Then toss your green onions and give it a final mix.
Then go to town.
Takes about 7 minutes longer than boiling water to make depending on your noodes of choice.
I was excited and hungry so went ahead and ate but here’s the left overs.
Sirloin with mushrooms. Smoked at 225 for 1.5 hours then seared. I know what I’m eating for lunch tomorrow.
Debo made fried shrimp po boys
jfz80
Cruisin’
Piñapeachango reaper jam
jfz80
Cruisin’
Leftover caprese salad so …… caprezzas it is
Good Ole Yellow Jacket always hits the spot
