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Started By
Message
re: Bad branding for USL
Posted on 5/4/23 at 9:50 am to MurphyEarl815
Posted on 5/4/23 at 9:50 am to MurphyEarl815
That’s the University of Louisiana to you bud. Show some damn respect 
2
Posted on 5/4/23 at 9:51 am to cajunbama
Hey bud funny seeing you here
Posted on 5/4/23 at 9:55 am to Jake88
quote:
Because it's humorous, takes a few seconds to post and gets yall so very defensive.
This guy gets it
Posted on 5/4/23 at 9:57 am to Got Blaze
quote:
I'm guessing they boiled close to 1,500 lbs of crawfish. Dusting and serving on paper trays was the only logical choice given that situation.
Why? I get why restaurants do it because they have to turn around orders fast. But this is nothing like that. This is a crawfish boil where you are boiling huge batches at one time. What is wrong with letting all the crawfish soak a while after boiling? Why is dusting needed and soaking "illogical" as you say, if you are just boiling more crawfish at one time? This only makes sense if their boiling rig can't do a ton at one time and are having to do 8-10 batches of crawfish vs 2 or 3.
This post was edited on 5/4/23 at 10:01 am
Posted on 5/4/23 at 10:04 am to bloupe2
Used to love Lagniappe Day when I went to UL!
Posted on 5/4/23 at 10:13 am to 777Tiger
quote:
and put Velveeta on top, yummmm
I'm drooling
Posted on 5/4/23 at 10:20 am to MurphyEarl815
I will never understand the outrage people get when they see others prepare food differently.
It's food, man. Are you eating it? Why do you care?
It's food, man. Are you eating it? Why do you care?
Posted on 5/4/23 at 10:27 am to Odysseus32
Let me tell ya I am so outraged over this! I just came back inside from shaking my fist at the sky over it. It’s a joke. Not a dick. Don’t take it so hard
Posted on 5/4/23 at 10:40 am to Odysseus32
quote:
I will never understand the outrage people get when they see others prepare food differently.
It's because cajuns take a lot of pride in their cooking and when they see something like crawfish dusting, tomatoes in gumbo, jambalaya "sauce", etc. being presented as "cajun", it touches a nerve. Especially when non-cajuns try food prepared in the manners listed above and are disappointed and write-off cajun food as over-hyped.
My neighbor from TX HATED crawfish for years, until he actually tried some that were properly boiled with me. Now he's at every crawfish boil and eats more than most people.
This post was edited on 5/4/23 at 10:42 am
Posted on 5/4/23 at 10:43 am to SUB
quote:
cajuns take a lot of pride in their cooking and when they see something like crawfish dusting, tomatoes in gumbo, jambalaya "sauce", etc. being presented as "cajun", it touches a nerve
a bit of irony in that statement, Cajun food was "invented" as a means of survival, finding a way to make a little food go a long way, not some culinary vision, there were no recipes per se, I love me some Cajun food but it's not rocket surgery
Posted on 5/4/23 at 10:47 am to SixthAndBarone
quote:
I care because I think it's a disgrace to allow ULL to call themselves UL when there's ULM. If you want to be UL, have the state change the names. It's pathetic to say "UL" when they are not "UL".
How does this affect you in any way?
quote:
The best thing for Louisiana would be for Tech and ULL to both thrive and stop feeding money to the other schools that are even worse than them. Louisiana needs at least 1 more top tier public university. Tech or ULL needs to step up, but that will never happen as long as you have public money going to:
ULM
Southeastern
Nicholls
McNeese
Grambling
Southern
Nothwestern
UNO
LSU Alexandria
LSU Eunice
LSU Shreveport
I agree, but it'll probably never happen.
Posted on 5/4/23 at 10:48 am to 777Tiger
quote:
I love me some Cajun food but it's not rocket surgery
Nobody is saying that it is. I don't understand what is ironic in taking pride in a style of cooking that may not be super difficult. Does it not make sense to take pride in cooking something simple, yet delicious?
This post was edited on 5/4/23 at 10:49 am
Posted on 5/4/23 at 10:50 am to SUB
quote:
I don't understand what is ironic in taking pride in a style of cooking that may not be super difficult.
because there's a shitload of different ways to cook the same food, most of them satisfactorily
Posted on 5/4/23 at 10:55 am to SUB
quote:my wife gave me a dirty look the other day as I made a face when her mom was telling us she liked to put all these random arse chopped vegies in her jambalaya (theyre from kansas). I didnt even know how to explain to her why it made me react that way. It was almost involuntary.
It's because cajuns take a lot of pride in their cooking and when they see something like crawfish dusting, tomatoes in gumbo, jambalaya "sauce", etc. being presented as "cajun", it touches a nerve. Especially when non-cajuns try food prepared in the manners listed above and are disappointed and write-off cajun food as over-hyped.
My neighbor from TX HATED crawfish for years, until he actually tried some that were properly boiled with me. Now he's at every crawfish boil and eats more than most people.
this is a good explanation though.
This post was edited on 5/4/23 at 10:56 am
Posted on 5/4/23 at 10:55 am to 777Tiger
The irony is that a bunch of people who have probably never stepped foot in a crawfish field are in this thread judging how people from Acadiana are cooking crawfish
Posted on 5/4/23 at 10:56 am to Epic Cajun
quote:
The irony is that a bunch of people who have probably never stepped foot in a crawfish field are in this thread judging how people from Acadiana are cooking crawfish
you damn sure ain't talking to me baw
Posted on 5/4/23 at 10:59 am to MurphyEarl815
You’ll laugh.
Posted on 5/4/23 at 11:00 am to SUB
quote:
Just sit down to pee
are you saying that i could avoid getting pepper on my pecker if i sat down to pee? Id rather wear gloves and stand
Posted on 5/4/23 at 11:02 am to Epic Cajun
quote:
judging how people from Acadiana are cooking crawfish
that is a good point though, if they don't know how to bawl 'em, who does?
Posted on 5/4/23 at 11:11 am to 777Tiger
quote:
because there's a shitload of different ways to cook the same food, most of them satisfactorily
I don't see how that is relevant to my question, and I see where you are going with this, so we are just going to have to agree to disagree.
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