Favorite team:LSU 
Location:We Coming
Biography:
Interests:All things LSU, golf, drag racing
Occupation:
Number of Posts:11204
Registered on:10/22/2009
Online Status:Not Online

Recent Posts

Message
You're getting a Ranger bass boat aren't you? :lol:

Gorgeous boat man. You shouldn't have any trouble selling. I moved my H22 Xpress in two weeks when I took it to The Boat Yard in Marrero. Just giving you another option.

re: White Beans and Shrimp

Posted by GeauxTigers0107 on 9/30/26 at 6:01 am to
quote:

I'd eat a plate. I love white beans and I love shrimp. I don't see how that could taste bad.


Agree. But if I decide to incorporate shrimp into the dish at my house I'm probably frying them. Because I love fried shrimp. But that looks great.

re: Geaux get OBJ now ! !

Posted by GeauxTigers0107 on 9/29/26 at 5:04 pm to
quote:

Geaux get back on your meds now ! !
quote:

My 84 year old dad plays the TV at 140 decibels.


You're gonna miss those moments one day
You're drunk posting again Mike. Go to bed.
Jim...read this slowly...every dumbass thought that comes into your tiny brain DOES NOT need to be a thread, Thank you sir. Come again.
I am certainly not reading all that shite but will say I always liked and respected CTM.
quote:

Might want to sit this one out, Bama boy


:lol:
quote:

Y’all learn me something


Bacon first for the grease. Fond will start to form. Remove and snack on. Marinated pork goes in next. This is where you will really get your fond built up, which is your color for the dish. It will make a bunch of liquid at first but cook that out, let the bottom get a little sticky, then add some water or stock to deglaze. Let that water cook out again and the bottom to form your fond again.

Push the pork up the sides and add cut-up chicken thighs. I then add my onions, bell peppers and celery. Once that cooks down for 15-20 minutes THEN I add my sausage. I cut mine into half-round coins. Makes it eat easier. But I don't brown my sausage at all. It's already cooked. Warming it through is enough for it to release it's flavors into the dish.

Once I pull my bacon out, nothing else comes out of the pot.
From:
quote:

Kafka



quote:

who?

Thread rule: ID your bitches
quote:



Proceeds to break his own rule. Twice.

GTFO
What kind of helpless human are you if this is what you need help with. Smh
quote:

some people will try and pretend that racism doesn't exist anymore.


We just saw a video of racism sooo.....yeah, it still exists.




eta: Yall saw it. I refuse to click on shite like that and get my blood boiling. But if I'm the Dad, I'm going to prison soon. And I'm ok with that.

re: Good eats along I-55…..

Posted by GeauxTigers0107 on 9/15/26 at 11:01 am to
quote:

it’s not worth a stop during a drive to Oxford LOL


Never been there. BBQ isn't that good?
quote:

Im pulling for every out of conference opponent of every SEC team


I always have and always will do this
How did you end up with OSHA 10 but didn't work any construction/trades jobs? Anyway, hell yeah apply. Get out there and get your piece of that giant pie. ISC has several divisions though. Which division is hiring? Civil? Scaffolding? Electrical?

quote:

Roberteaux


Hell yeah! I love when somebody makes jokes about over 2600 people dying in what is widely considered as by far the largest loss of life from a terrorist act on American soil. You stay classy bro.
quote:

And there are good boudin joints in Broussard.


Billeaud's