Louisiana State Police fires trooper famous for social media persona amid scrutiny over hit and run
A Louisiana state trooper who garnered fame on Facebook and TikTok under the name Stalekracker has lost his job amid an investigation into accusations that he fled the scene of a boating crash while off duty.
First aired 1/6/2023
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how to make Terrine of Smoked Mackerel and hot Smoked Salmon (Franck Pontais)
Very very simple and effective pressed Terrine of smoked mackerel and hot smoked salmon to serve cold as a starter or as a main course by cutting a thicker slice (reheat in the oven)and serve with crunchy salad for exemple
reviewer's comments on Vance's pineapple ginger salmon - recipe below
Alon, Charles, Martha, Larry & Beth, in Austin, Texas, review Vance's pineapple ginger salmon. Here's my recipe...... You will need:
* salmon fillets - fresh as possible, preferably boneless
* crushed pineapple - in heavy syrup.
* ginger root
* garlic cloves
* Chinese red vinegar (I normally try to use the one from Hong Kong)
* olive oil
* sea salt
* red chile pepper ( I normally use the one from Trader Joe's)
* sesame seeds (optional, to sprinkle on top at the end)
* honey (or agave syrup)
Prepare first for what you will cook in a pan on the stove top. Chop up relatively fine, both ginger root and garlic..... have them in a bowl, ready to add to the pan. Have your can(s) of crushed pineapple, and the other ingredients mentioned above, ready to go as well. We'll get back to them in a moment.
In a baking pan covered with aluminum foil, put down a coating of olive oil and then lay out the salmon fillets. Add a light splash of Chinese red vinegar, then salt to your taste. Cover the salmon with the aluminum foil (I try to use the extra wide aluminum foil, as it makes it easy to just fold over to cover, and place in the oven at 350 degrees, for 25 to 30 minutes. You are NOT trying to fully cook the salmon at this stage. The final cooking comes later, AFTER you add the topping that you will make next:
While the salmon is in it's first stage of baking, begin work on the topping/sauce. On the stove top, turn on your burner to high. In the pan, add olive oil, red vinegar, chopped ginger and garlic. Continuously stir and cook on high for about 5 to 10 minutes, then add the crushed pineapple, sea salt, red chile pepper and honey. Continue to cook and stir until it starts to thicken a bit.
By this time, your initial baking of the salmon should be complete (25-30 minutes). Take the salmon out and ladle your stove top mix of pineapple-ginger-garlic onto the top of the salmon fillets. Put back in the over, this time NOT COVERED, for about 15 to 20 minutes at 350 degrees. If you wish, you can use the BROIL function on the oven to slightly caramelize the pineapple. You can also add sesame seeds at this stage if you wish.
Enjoy !
With my kindest regards and best wishes,
Vance