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Posted on 4/12/22 at 12:02 pm to goofball
quote:
Downsides: New Orleans itself isn't the white collar economic center it needs to be, and hasn't been for decades. Baton Rouge is picking up some of the slack but it has a long way to go as well. These areas are still mostly blue collar and have a huge industrial base, and that's probably how they'll stay for better or worse. I wish this area were home to more large companies, tech centers, and research parks. And holy hell the highway infrastructure in that area is atrocious, especially in Baton Rouge. I'm optimistic on the region as a whole even though I'm bearish on New Orleans proper and, to a lesser extent, Baton Rouge proper.
I feel like there is a glaring downside that you failed to mention
Posted on 4/12/22 at 12:03 pm to Marciano1
quote:
I'll give them credit for trying but they make imitation boudin.
Maybe St. Francisville because it's a bunch of damn Yankee retirees. False River area is more of a cajun enclave with access to decent food for such a small town.
Both areas are pretty, but they couldn't be more different culturally.
Posted on 4/12/22 at 12:04 pm to turnpiketiger
Duck hunting is better in SWLa.
Posted on 4/12/22 at 12:07 pm to turnpiketiger
Youngsville is currently the top city in the state, and it is located in SWLA. West>East
Posted on 4/12/22 at 12:10 pm to Cowboyfan89
quote:
A country Cajun could run circles around you wood nymphs.
This really doesn't even warrant a response. You must be 5' tall to enter anyway.Posted on 4/12/22 at 12:23 pm to goofball
quote:
All of the sub-regions in south Louisiana are better than north Louisiana, which is shrinking rapidly and can't even justify two legislative seats without borrowing voters from southern Louisiana.
You are correct. But let’s go hypothetical here, what would it truly take to recolonize North Louisiana?
So much of the region is wide open nothing. Just imagine if a lot of the big money from South LA got sick of the crime, traffic and corruption so they just rebuild XYZ towns in the 318. More family friendly, good public schools, clean modern parks etc. the power would need to be taken from the state and given almost completely to each parish.
The hills and lakes give you so much potential if built/master planned correctly.
Posted on 4/12/22 at 12:33 pm to turnpiketiger
quote:
North Louisiana
So much of the region is wide open nothing
Lots of room to make a morning hunt and cook meth while making a good meal with white gravy packets for lunch.
This post was edited on 4/12/22 at 12:38 pm
Posted on 4/12/22 at 12:47 pm to turnpiketiger
This thread makes me depressed. We're like the Balkans, constantly squabbling about whose pile of reeking shite is better than whose.
Posted on 4/12/22 at 12:59 pm to LSUFanHouston
One side uses parboiled rice and harbors the false belief that they can cook. 
Posted on 4/12/22 at 1:17 pm to WildManGoose
quote:Big surprise: a coonass cooking and eating entrails.
I cooked griards in a black pot for some "NWLA" baws this past weekend and they were tripping over themselves to clean the pot. At least some of y'all have taste.
Posted on 4/12/22 at 1:42 pm to goofball
State of LA GDP @ 255 billion
North LA @ 41 billion (18 Parishes)
Central LA @ 34 billion (20 Parishes)
South LA @ 180 Billion (26 parishes)
Metro NOLA 76 billion
Metro BR 52 billion
Metro Lafayette 20 Billion
Metro Shreveport 19 billion
Metro Lake Charles 15 Billion
Metro Monroe 8 billion
Metro Alexandria 6 billion
LINK
North LA @ 41 billion (18 Parishes)
Central LA @ 34 billion (20 Parishes)
South LA @ 180 Billion (26 parishes)
Metro NOLA 76 billion
Metro BR 52 billion
Metro Lafayette 20 Billion
Metro Shreveport 19 billion
Metro Lake Charles 15 Billion
Metro Monroe 8 billion
Metro Alexandria 6 billion
LINK
Posted on 4/12/22 at 1:51 pm to turnpiketiger
quote:
Acadiana certainly does not include anything east of The Atchafalaya River or anything west of Crowley
Basile, Gueydan, Elton, and Lake Arthur are more Cajun than 95% of the state
Posted on 4/12/22 at 1:52 pm to Miketheseventh
quote:
Both sides have boudin but only one side has boudin that taste worth a shite
Correct, but Bourgeois’s beef jerky is the great equalizer
Posted on 4/12/22 at 2:06 pm to White Bear
quote:
cooking and eating entrails.
That's not what it is. But I can brown you up a pounce if that's what you'd like.
Posted on 4/12/22 at 2:06 pm to Cowboyfan89
quote:
Both are better than CENLA, though. That's No Man's Land...as in "No Man actually wants to live on that Land".
Nothing wrong with CENLA. Mainly small, country towns. Peace and quiet with a mix of lowland hardwood and piney ridges. Lots of game, slow, easy life, still got good crawfish and gumbo in our blood- but also pot roast, fried chicken, and rice and milk gravy. Got everything south La has to offer except brackish water and pompous Coony arrogance.
Posted on 4/12/22 at 2:33 pm to White Bear
quote:quote:
I cooked griards in a black pot for some "NWLA" baws this past weekend and they were tripping over themselves to clean the pot. At least some of y'all have taste.
Big surprise: a coonass cooking and eating entrails.
Big surprise, NW La dude confidently commenting on shite he knows nothing about.
Grillades (pictured below) are usually marinated pork shoulder, always meat, never entrails.
Entrails would be those chittlins you rednecks love so much.
Posted on 4/12/22 at 4:11 pm to hendersonshands
quote:
I honestly don’t see the problem with adding more seasoning to the outside of crawfish. Assuming of course you seasoned the water as well, it’s just extra flavor for sucking the heads and what not.
In reality, this process was started by restaurateurs. A simple solution to the problem of people wanting different degrees of "hot" in terms of seasoning. Boil/steam in less water seasoned for mild palates, Two ice chest, one gets dusted lightly to obtain medium seasoning, one get dusted heavily to get hot level of seasoning. Lid closed while the "steep" and absorb the seasoning.
I am not a fan but I understand why that is/was done. I don't see that much anymore but we typically go to the same place all the time now.
From my recollection year back, the old way at crawfish boils involved multiple batches. Mild first for the kids. Then it got hotter with each batch typically, not sure if that was intentional or a function of the boilers inebriation
Posted on 4/12/22 at 4:46 pm to LSUFanHouston
I've only heard of dusting crawfish since I moved from Lake Chuck to Baton Rouge and only in recent years here in Baton Rouge.
Posted on 4/12/22 at 4:55 pm to turnpiketiger
The line should be from Lake Charles to Alex to Nola basically. Below that is South Louisiana. Give the rest away.
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