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LSUDbrous90
| Favorite team: | LSU |
| Location: | Lafayette |
| Biography: | |
| Interests: | |
| Occupation: | Student |
| Number of Posts: | 1595 |
| Registered on: | 12/20/2011 |
| Online Status: | Not Online |
Recent Posts
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re: Roul's Deli to Lafayette
Posted by LSUDbrous90 on 8/6/26 at 10:08 am to RichJ
Still not really sure what is going on what this. They bought the property at the end of my parents street near fatima what feels like at least a year ago maybe two and it has just sat there without ever being touched and grass growing long. I saw their post yesterday about plans to still be coming to Lafayette but now it seems more like a food truck plan temporarily which I assume they will park on that property.
re: What’s the best app for tracking handicaps and getting ranges on shots?
Posted by LSUDbrous90 on 7/7/26 at 9:20 am to PenguinNinja
Grint
re: Luxury Vinyl Planks
Posted by LSUDbrous90 on 7/6/26 at 1:23 pm to Deerhunter62
Like every product, there are definitely different quality levels of LVP. Cheap LVP, like others have mentioned. won't last, looks cheap, and will start to show issues after a few years. Higher end LVP will look better and last much longer. In my opinion, the only reasons to consider LVP are budget or you want something extremely hardy to hold up to kids/dogs/etc.
All of that to say even the best LVP will never have the luxury look or feel of wood. I wrestled with this decision when I renovated a few years ago because I have an 80 lbs dog and young children. Ultimately, I went with LVP and have been satisfied (Shaw Pantheon HD Plus Saggio). Its not the best looking or feeling floor but it is damn near bulletproof and was the right decision for our budget then and life circumstances. However, when we redo the house in the future and finances/kids/dog permit, we will likely go with white oak or another material maybe slightly less hard but a more premium feel and look.
All of that to say even the best LVP will never have the luxury look or feel of wood. I wrestled with this decision when I renovated a few years ago because I have an 80 lbs dog and young children. Ultimately, I went with LVP and have been satisfied (Shaw Pantheon HD Plus Saggio). Its not the best looking or feeling floor but it is damn near bulletproof and was the right decision for our budget then and life circumstances. However, when we redo the house in the future and finances/kids/dog permit, we will likely go with white oak or another material maybe slightly less hard but a more premium feel and look.
re: New Orleans/Lafayette Course Conditions
Posted by LSUDbrous90 on 6/30/26 at 4:02 pm to reauxl tigers
Played Farm last weekend and it is in excellent shape right now. Wetlands as of two weeks ago greens were struggling some and bumpy (had not been punched super recent either) but rest of course is in good shape.
re: Best Height For St Aug
Posted by LSUDbrous90 on 6/17/26 at 3:33 pm to Spankum
Highest setting on my mower which is 4". Every source you find will basically tell you 3.5" to 4" for many different reasons. It's not like your yard will die and cease to exist at 2.5" but you will have less weeds and healthier st aug if you bump up to 3.5"+
re: Sand Leveling St Aug
Posted by LSUDbrous90 on 5/15/26 at 8:45 am to CrawDude
Wouldn't a sandy soil mix work better than just sand for all of the low spots?
re: Navarre Beach Golf
Posted by LSUDbrous90 on 5/12/26 at 8:47 am to b1ll
As everyone has said, Tiger Point and Hidden Creek are the only two options you want to consider. Both are great little courses and very different from each other.
re: Crawfish Étouffée
Posted by LSUDbrous90 on 4/30/26 at 9:29 am to EatnCreaux
I think thats my point. It doesn't need a ton of extra or complicated steps or extra ingredients outside of the standard ones to be a really good Étouffée.
Make a light roux, add and cook down the trinity, incorporate your stock and seasoning, add crawfish towards the end, and serve over rice.
You would be surprised at the additional ingredients or complicated/extra steps people add that either don't really add anything, make it worse, or it even becomes something different than an Étouffée.
When I cook and refine my recipes I try to keep them as simple as possible while still being really good. Nothing frustrates me more than seeing a recipe that has 23 ingredients and 14 steps when you could have achieved the same thing with 10 ingredients and 7 steps. Sure some dishes require more steps and ingredients but in my opinion crawfish Étouffée is just not one of them.
Make a light roux, add and cook down the trinity, incorporate your stock and seasoning, add crawfish towards the end, and serve over rice.
You would be surprised at the additional ingredients or complicated/extra steps people add that either don't really add anything, make it worse, or it even becomes something different than an Étouffée.
When I cook and refine my recipes I try to keep them as simple as possible while still being really good. Nothing frustrates me more than seeing a recipe that has 23 ingredients and 14 steps when you could have achieved the same thing with 10 ingredients and 7 steps. Sure some dishes require more steps and ingredients but in my opinion crawfish Étouffée is just not one of them.
re: Crawfish Étouffée
Posted by LSUDbrous90 on 4/29/26 at 8:28 am to Missouri Waltz
Actually made an Étouffée last night. In my opinion, people tend to overcomplicate it when its a pretty simple straightforward dish. I dont remember where I got the original base recipe (may have been here), but have tweaked and reformatted it for my own. I would put this up against any Étouffée and its pretty easy and straightforward
Ingredients:
1/2 lb (2 sticks) unsalted butter
2 yellow onion, finely diced
1 green bell pepper, finely diced
3 stalks celery, finely diced
1 Tbsp garlic, minced
5/8 cup all-purpose flour
1 quart seafood stock
2 lbs Louisiana crawfish tails with fat (or substitute Gulf shrimp, peeled and deveined)
Cajun seasoning and salt to taste
1/4 cup fresh flat-leaf parsley, chopped
1 cup green onion tops, sliced
Cooked white rice for serving
Directions:
1. Dice onion, bell pepper, and celery. Set aside.
2. Melt butter in a large pot over medium heat. Slowly add flour, stirring constantly. Cook the roux over medium heat, stirring continuously, until it reaches a peanut butter color — about 15–20 minutes.
3. Add the trinity. Cook over medium heat for 20 minutes, stirring occasionally, until vegetables are very soft and jammy. While not necessary, mashing with spoon or masher gives a smoother consistency. Season with cajun seasoning as needed. Add garlic and cook 5 minutes.
4. Gradually incorporate the seafood stock while stirring. Once up to a simmer turn to medium-low heat for 15 minutes.
5. Add crawfish tails. Rinse the bag with a little stock to capture all the crawfish fat and add it to the pot.
6. Cover, reduce heat to low, and simmer 10 minutes. Add parsley and green onions. Taste and adjust all seasonings.
7. Cover and let rest off the heat for 10–15 minutes before serving over rice.
Ingredients:
1/2 lb (2 sticks) unsalted butter
2 yellow onion, finely diced
1 green bell pepper, finely diced
3 stalks celery, finely diced
1 Tbsp garlic, minced
5/8 cup all-purpose flour
1 quart seafood stock
2 lbs Louisiana crawfish tails with fat (or substitute Gulf shrimp, peeled and deveined)
Cajun seasoning and salt to taste
1/4 cup fresh flat-leaf parsley, chopped
1 cup green onion tops, sliced
Cooked white rice for serving
Directions:
1. Dice onion, bell pepper, and celery. Set aside.
2. Melt butter in a large pot over medium heat. Slowly add flour, stirring constantly. Cook the roux over medium heat, stirring continuously, until it reaches a peanut butter color — about 15–20 minutes.
3. Add the trinity. Cook over medium heat for 20 minutes, stirring occasionally, until vegetables are very soft and jammy. While not necessary, mashing with spoon or masher gives a smoother consistency. Season with cajun seasoning as needed. Add garlic and cook 5 minutes.
4. Gradually incorporate the seafood stock while stirring. Once up to a simmer turn to medium-low heat for 15 minutes.
5. Add crawfish tails. Rinse the bag with a little stock to capture all the crawfish fat and add it to the pot.
6. Cover, reduce heat to low, and simmer 10 minutes. Add parsley and green onions. Taste and adjust all seasonings.
7. Cover and let rest off the heat for 10–15 minutes before serving over rice.
re: Greg Chalmers Putter at the Senior PGA Tournament
Posted by LSUDbrous90 on 4/16/26 at 2:57 pm to bopper50
Went to Highlands with my a few years ago and we were sitting around a fire at a wine shop/garden type place. Get to talking with a guy sitting with us and it was Bobby Grace. Super nice guy and offered to have me in the shop and design my own putter for free (I assume minus material costs of course). Also offered to host me and any friends if we came back in the future the same deal and play whatever private course he belongs to up there. CSB
re: Are Apple AirTags really better than others from Amazon?
Posted by LSUDbrous90 on 3/26/26 at 8:49 am to tiger91
I originally had gotten 4 tiles for dog, luggage, etc. Its not that the tiles are not good or the app is not good but the network is not large enough (or at least at the time wasn't) to reliably track. Although the tile had technically a larger range than the airtag, the airtag (assuming you dont live in the middle of nowhere) would reliably ping from any apple device where as tile had to ping from a device with tile installed which is wayyyyy less devices. So for my application airtags are the much better option. Also selling/transferring tiles is a nightmare because you can't simply sell them. You have to like transfer it and all kinds of stuff.
re: Outdoor lighting
Posted by LSUDbrous90 on 3/17/26 at 8:09 am to hawgndodge
See if you can fit one of the "sets" that volt sells through costco to what you need as the prices are better there then on Volt's website. Then add on to it with whatever else you need.
re: Outdoor lighting
Posted by LSUDbrous90 on 3/16/26 at 8:12 pm to hawgndodge
Another vote for Volt. High quality stuff and lifetime warranties. Anytime I have a bulb burnout I just email them and they overnight me a new one. All of the housing is heavy brass/metal. Very easy setup and connections. Its somewhat pricey but you will never spend money on it again.
re: Karon Eugene Leaves Catholic to Join Westgate
Posted by LSUDbrous90 on 3/11/26 at 7:48 am to daberry
Why was he forced out?
re: Tiger Point Golf Club
Posted by LSUDbrous90 on 3/10/26 at 9:02 am to LBro337
Also a big fan of this course. As others said can be very windy being on the bay but always in good shape and interesting layout.
re: Windance Country Club
Posted by LSUDbrous90 on 3/5/26 at 8:33 pm to TygerT
Yeah its a fun little course. Doesn't take itself as serious as a preserve or grand bear. Fairly priced and in good shape the times I played it.
re: Nurseries near the northshore that sell to the public
Posted by LSUDbrous90 on 2/20/26 at 12:00 pm to VanRIch
Sort of off topic but figured I would ask it here instead of starting a whole thread. Nursery festival is in a few weeks and I know basically every nursery opens up and sells to public for most part. Are most of them open to the public other weekends in the spring too or just a select few?
re: Pre-emergent in South Louisiana
Posted by LSUDbrous90 on 2/5/26 at 9:09 am to jennyjones
Put mine down tuesday before the rain that night so I didn't have to water it in myself.
re: Rapper Toosii decomitts from Syracuse and now headed to LSU?
Posted by LSUDbrous90 on 2/3/26 at 10:00 am to xGeauxLSUx
Is this the equivalent of baby gronk committing to LSU?
re: Who has the best wings in Lafayette area?
Posted by LSUDbrous90 on 1/29/26 at 8:10 am to BigNastyTiger417
Traditional: Deanos
Fancy: Central
Fancy: Central
re: Duck gumbo question..
Posted by LSUDbrous90 on 1/8/26 at 10:12 am to HueyLongJr
Have had their gumbo many times and not once did I not think it wasn't extremely good.
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