Salamander_Wilson

This is the most refreshing thing I’ve heard from a professional athlete in a long time.

“What time is it?”

“What did that cost me? Time is free.”

*chef’s kiss*

Have yet to eat there, but I drove by the other day and the aesthetic of the first floor looks like the bar at a 1990s Holiday Inn.

I looked at the prices and they are charging $28 for spaghetti and meatballs. Their waiters wear Green Polos like so many chains.

Something just doesn’t quite fit to me.

Though, if I hear enough good things about the food, I may give it a try.

Northshore here as well. Every phone in the house and our alarm system went off 10 minutes ago with an imminent tornado warning.

Looking at the radar I’m not sure if travel to Baton Rouge for work in 30 minutes is a wise idea.

“I used to frick guys like you in prison.”
-Jimmy (Road House)

.

ChatGPT Response to the question ‘Scientifically, does dusting boiled crawfish with seasoning after boiling allow the seasoning to permeate the shells and enter the meat?’

Short answer: a little, but not much—and not in the way most people think.

What actually happens scientifically

After boiling, crawfish shells are already fully formed barriers made of chitin and minerals. They’re not very permeable, especially once cooking is done. That means:
• Seasoning does NOT significantly “soak through” the shell into the meat after boiling.
• Diffusion (movement of salt/spices inward) is very slow and limited once the crawfish are cooked.

Why people still taste a difference

Dusting with seasoning does change flavor, just through different mechanisms:

1. Surface flavor transfer
When you peel crawfish, your fingers get coated in seasoning. That seasoning:
• Gets onto the meat as you handle it
• Dissolves in residual moisture
• Hits your taste buds directly

So you perceive more flavor, even if the meat itself didn’t absorb much.

2. Capillary action in cracks/joints
There’s a small effect where:
• Seasoning can enter tiny gaps at joints (tail/body connection)
• Some liquid seasoning can wick slightly inward

But this is minor compared to boiling soak methods.

3. Moisture + heat helps a bit
If crawfish are still hot and damp:
• A thin film of water on the shell dissolves seasoning
• That creates a concentrated layer that can transfer during peeling

What actually does drive flavor into the meat

The real flavor infusion happens during:
• The soak after boiling (when crawfish sit in seasoned water)
• Temperature cycling (cooling creates slight pressure changes that pull liquid in)

That’s when diffusion is strongest—not after they’re out.

Bottom line
• Dusting = better perceived flavor, mostly external
• Soaking = actual internal seasoning

Randomly here for random freebies

Just two bonehead plays by the SC PG.

His team will def be talking behind his back. All season practicing with your team and you lose the game trying to be a hero you’re not.

Reposting lame TikToks made by people no one knows giving us secondhand accounts of situations no one cares about?

This is not what the OT is, ever was, or should be about.

UnfiltedWithKiran

I’ve always wanted a replica of either:



or




But I’d have to have FU money to ever actually purchase them.