Favorite team:LSU 
Location:Covington
Biography:
Interests:
Occupation:Builder
Number of Posts:632
Registered on:3/24/2008
Online Status:Not Online

Recent Posts

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re: Covington is nice

Posted by NASTY on 12/11/25 at 8:04 pm to
Grew up off Jahncke in the 90’s, don’t think it got much better for a kid with a bike and a dream

re: Matt Bowers melting down

Posted by NASTY on 11/30/25 at 10:38 am to
I loathe this man, this is glorious
Lots of basic recommendations that will be underwhelming.
Aki is the best restaurant on the north shore. Haven’t seen a single mention of it. Get a Bears roast beef once a week and you’ll be happy

re: A tale of two emotions..UPDATE…

Posted by NASTY on 11/12/25 at 10:59 am to
So…how is the daughter ungrateful? She was paying his rent, no?
I get the $12.99/lb prime top sirloin from Costco, quality varies from very good to average

re: 1980s girls

Posted by NASTY on 10/15/25 at 1:39 am to
Two different bikini tops with same pattern
There doesn’t have to be. Life is uncaring and cruel, watch any nature documentary
I’ve heard good things about kings stones. The thing that nobody mentions with stones is the need for a lapping plate to keep them flat, they’re not cheap. That why I double sided sharpal plate and a strop is all most people will need, diamond plates always stay true and flat

re: Knife Gurus—Sharpening Stones

Posted by NASTY on 8/8/25 at 3:03 pm to
I’ll check him out, I watch outdoor55 on YouTube and he’s the best I’ve found. I’m a chef and used to bring mine to Coutelier, but was never satisfied with the results. I got Shapton rockstar stones and sharpal double sided diamond plate with diamond and cbn strop emulsions. My knives are filthy sharp always, I sharpen everyone’s knives in the kitchen, about 10 a week. Repition is key, along with a beater knife to practice on

re: Pomodori pizza in Mandeville closed

Posted by NASTY on 7/3/24 at 1:10 am to
The sausage and pepper pizza is the best thing on the menu
I’m a Sous chef at a fine dining restaurant on the north shore. I’ve worked some shitty places on my come up and I’ve never seen anyone sell food that has hit the floor or frick with food in any way. If someone orders a well done whatever with whatever on it, I’m gonna make it the best bullshite plate they’ve ever had. That’s how all real cooks are built. All servers are terrible and everything is our fault, nobody cares, do better. I've never seen food come twice, in the unlikely event it happens the response is simply, “I apologize that your dish is not to your liking, but that’s our best effort and you should find another restaurant that might better meet your needs in your future dining occasions.”
Why do y’all like her? Because she’s marginally attractive? Simps
I had some dealings with her while she was at LSU, she was awful is all I’ll say. I laughed my arse off when she tripped on that last hurdle.

re: Someone on the way…

Posted by NASTY on 12/24/22 at 10:31 am to
Blame Sherman Wilson

re: Someone on the way…

Posted by NASTY on 12/23/22 at 8:14 pm to
Seems like Galloway tweet wouldn’t be about a returning senior either