Nick Papa Georgio
| Favorite team: | LSU  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 4671 |
| Registered on: | 3/1/2009 |
| Online Status: | Not Online |
Recent Posts
Message
re: Arsenal 2024/2025 Season Thread: It’s time
Posted by Nick Papa Georgio on 1/12/25 at 10:50 am
Anyone have a stream link?
1
re: Head Coach Options
Posted by Nick Papa Georgio on 1/9/25 at 10:39 pm
Vrabel
Weaver
Brady
McCarthy
Weaver
Brady
McCarthy
Anthony Weaver
Posted by Nick Papa Georgio on 1/7/25 at 10:37 pm
A good buddy of mine is a position coach in the league. He grew up in Louisiana and was a diehard Saints fan before he got into coaching. I asked who we should want to be the next head coach for the Saints, and without hesitation, he said Anthony Weaver.
He said there are more prominent names, but nobody wants the Saints job with the Cap situation and GM. He said Weaver is highly respected around the league, and everyone thinks of him as a Dan Campbell-type motivator that players love and respect.
He told me Weaver will be a head coach in the league within a couple of years, so if the Saints can bag him, it would be a big win.
He said there are more prominent names, but nobody wants the Saints job with the Cap situation and GM. He said Weaver is highly respected around the league, and everyone thinks of him as a Dan Campbell-type motivator that players love and respect.
He told me Weaver will be a head coach in the league within a couple of years, so if the Saints can bag him, it would be a big win.
re: Tom Benson…
Posted by Nick Papa Georgio on 12/23/24 at 8:48 pm
quote:
The revisionist history just because he hit the jackpot with Payton and Breese is mind numbing.
^this is correct
re: My son wants to go to culinary school. Where should he go?
Posted by Nick Papa Georgio on 9/27/24 at 5:45 pm
I went to French culinary (now ICE) in NY and had an unbelievable experience. I still talk to mentors & teachers on a daily basis and feel like I know someone in every major city in the country.
Honestly, culinary school is more about connections and access to industry folks than cooking. Anyone can learn to cook online these days, but culinary school teaches you proper kitchen etiquette and you make connections that last a lifetime and come in handy down the road.
Honestly, culinary school is more about connections and access to industry folks than cooking. Anyone can learn to cook online these days, but culinary school teaches you proper kitchen etiquette and you make connections that last a lifetime and come in handy down the road.
re: What whiskeys do you expect to see at a nice restaurant?
Posted by Nick Papa Georgio on 3/31/24 at 4:45 pm
Makes sense, we are in Nashville so it’s a bourbon heavy town and they allocate a lot of nice bottles for sure.
I like whiskey but don’t really care that much about it and there are some hardcore bourbon snobs here
I like whiskey but don’t really care that much about it and there are some hardcore bourbon snobs here
What whiskeys do you expect to see at a nice restaurant?
Posted by Nick Papa Georgio on 3/30/24 at 10:26 pm
Had dinner with a friend last night and we sat at the bar of a local restaurant.
We started talking about the place’s whiskey collection and their top shelf stuff was along the lines of Blanton's, Angel's Envy, WhistlePig Rye etc. and he kind of shite on it. Those suit me fine but he’s a whiskey collector and it got me thinking, what would you expect to find on the top shelf of a bar or restaurant's whiskey selection?
He said they should have Stagg, Pappy, CE Taylor etc but I don’t bother with stuff like that unless it’s a gift. I was wondering what the whiskey aficionados on this board think about that and if you judge a place based on what they have on the shelves
We started talking about the place’s whiskey collection and their top shelf stuff was along the lines of Blanton's, Angel's Envy, WhistlePig Rye etc. and he kind of shite on it. Those suit me fine but he’s a whiskey collector and it got me thinking, what would you expect to find on the top shelf of a bar or restaurant's whiskey selection?
He said they should have Stagg, Pappy, CE Taylor etc but I don’t bother with stuff like that unless it’s a gift. I was wondering what the whiskey aficionados on this board think about that and if you judge a place based on what they have on the shelves
re: Defrosting Frozen Box of Catfish
Posted by Nick Papa Georgio on 3/25/24 at 7:26 am
Put the fish in a large mixing bowl or cambro and place them in your sink. Run cold water over the individual fillets until they thaw out (likely less than 30 mins) then take the fish out and pat dry to remove and excess water.
It is a major no-no in terms of health code violations in the restaurant world to use warm or hot water… do not use a sous vide. That works in principle, but it could bring the fish above 40° which will result is bacteria growth so cold running water is the standard.
It is a major no-no in terms of health code violations in the restaurant world to use warm or hot water… do not use a sous vide. That works in principle, but it could bring the fish above 40° which will result is bacteria growth so cold running water is the standard.
re: NFL Various Games - Divisional Round
Posted by Nick Papa Georgio on 1/20/24 at 6:41 pm
Shocker that Odell found a way to get on camera…
re: Orange Bowl halftime band...
Posted by Nick Papa Georgio on 12/30/23 at 5:06 pm
Major douche chills.
re: Do OSU fans still like Ryan Day?
Posted by Nick Papa Georgio on 12/30/23 at 6:59 am
What’s with the booze references? Did something actually happen or is it just the red face?
Also, frick OSU.
Also, frick OSU.
re: We could finish top 10 with a 10 win season and Heisman trophy winner
Posted by Nick Papa Georgio on 12/3/23 at 3:47 pm
Stop thinking logically.
re: Broccoli Au Gratin - Bechamel Style - Recipe
Posted by Nick Papa Georgio on 11/19/23 at 7:32 pm
Funny, woke up early this morning, turned the the tv on and “The Kitchen” was on food network… typically, I hate that show because sunny is obnoxious AF but they were starting this dish and it looked great.
Katie Lee - Broccoli Casserole
Katie Lee - Broccoli Casserole
re: College and NFL Coaching Changes Tracker
Posted by Nick Papa Georgio on 11/12/23 at 1:35 pm
re: Nashville LSU Bars
Posted by Nick Papa Georgio on 10/23/23 at 11:15 pm
Gumbo Bros in the gulch is the new watch party spot for alumni group
re: Crucial catch? More like crucial drop
Posted by Nick Papa Georgio on 10/19/23 at 10:29 pm
You wanna try and make a cancer joke? Get fricked
This team ain’t going to win nthe Super Bowl, calm down.
This team ain’t going to win nthe Super Bowl, calm down.
re: Local breakfast joints in Nola
Posted by Nick Papa Georgio on 10/1/23 at 1:54 pm
Slim goodies
re: What’s your go-to swing thought?
Posted by Nick Papa Georgio on 9/16/23 at 8:02 am
“Christie” Backswing
“Brinkley” Impact and follow through
Works like a charm.
“Brinkley” Impact and follow through
Works like a charm.
re: Florida man shoots and kills his pregnant bf and then himself
Posted by Nick Papa Georgio on 7/23/23 at 6:17 pm
quote:
a transgender man who was eight months pregnant
re: Netflix announces new docu-series “NFL: Quarterback” ft. Mahomes, Cousins, Mariota
Posted by Nick Papa Georgio on 7/18/23 at 8:32 pm
Tight end would be so good - it’s a tough position to play with run blocking, pass blocking, running routes, and catching passes on top of knowing all plays, route combos, and blocking formations.
Personality-wise, they are always entertaining meatheads like Kelsey, Kittle, etc. so it would be great tv
Personality-wise, they are always entertaining meatheads like Kelsey, Kittle, etc. so it would be great tv
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