LSUAfro

Over/under was 2:04 for race time. Just curious if country horse was under...

How fast did he run? Max Security was just under 2:04. What was country horse?...

The idea is great, but it is also about marketing. For example, "sourced from xyz" and for most people they don't have a clue what xyz is, but it attempts to give validity and value to the product, but some times that source is located next to a landfill or refinery, and the majority of us are none ...

It's fairly simple supply and demand. The "excuses" for natural reduction of supply in the past are valid. 1. Do they artificially inflate prices with collision from suppliers before Easter? Absolutely 2. Do adverse weather conditions suppress supply? Yes 3. Do spillway conditions dictate supply...

[quote]501 Main, Riverhorse, [/quote] My Staples...

When I had a wood burning oven, the ideal temp ranged from about 700-725 depending on how close to the fire the pizza was. Anything less than 650ish and it wasn't hot enough to create a great crust, and anything above 750, you had to rotate the hell out of it to keep crust from burning. 800+ was jus...

[quote]effersons ocean is a great gift imo. Most people won't buy it for themselves but the story is great for a gift.[/quote] Because it's a boring whiskey and overpriced....

[quote]I've heard about how accounting will be obsolete because computers will take it over & its incredibly boring with no reward. Any thoughts on that?[/quote] I've done research and work with companies that are doing the AI work to automate some of the accounting functions that could be taken ov...

If you're going all in locally, I'd go MBA at LSU and take accounting electives, spend another semester taking required accounting classes to sit for CPA. Macc is redundant with the CPA. It only may sense for those programs like UT that do the 5 year 150 hour program with a Macc at completion...IMO ...

I always pre cook my roux the night before. In the oven or pot. Its the Most laborious part of the gumbo. I also pre cook the chicken and pick the night before. 20 lb bag of chicken quarters for 10 gallon pot. 6-7 lbs of sausage. I use the bones and vegetable scraps to make my stock the night before...