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Tmar1no
| Favorite team: | LSU  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 592 |
| Registered on: | 1/29/2014 |
| Online Status: | Online |
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Just the deadline to enter the portal tonight. Commits can happen anytime in the future
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Did he get any playing time as a freshman this year? How’d he do?
re: We need Seaton and more ol and more secondary pieces imo
Posted by Tmar1no on 1/13/26 at 9:19 am to Vince Lombardi
Per a florida booster, the bidding starts at 2.5 million
We did a snowmobiling tour in grand teton while staying in Jackson, WY. We past a few dude ranch style place while riding and they all looked awesome and the area is insane.
So i would also grand teton park to your list.
So i would also grand teton park to your list.
re: Any update on using AI for traffic light management?
Posted by Tmar1no on 12/22/25 at 9:30 am to GregMaddux
It exists already. I went to a seminar about this recently and Gulf shores has implented it on all signals on Beach Road and the hwy heading down to the beach. They have seen significant reduction in delays.
re: I have a roux question related to doubling the recipe
Posted by Tmar1no on 12/5/25 at 3:25 pm to Stadium Rat
Good to know on the final cups of roux as I’ve never measured after mixing. It’s def thicker but I wouldn’t describe it as stewy.
doubling will be fine as long as the ratios remain the same. My recipe is 1.5 cup oil and 1.5 cup flour (3 cup of roux i guess) to 12 cups of stock which is 4:1 stock to roux ratio.
If i double everything that would be 24 cups of stock and 6 cups of roux, which would also result in a 4:1 ratio so the same thickness of gumbo.
If i double everything that would be 24 cups of stock and 6 cups of roux, which would also result in a 4:1 ratio so the same thickness of gumbo.
re: Have it on good authority Jase Matthews will be a Tiger
Posted by Tmar1no on 12/2/25 at 4:42 pm to TheGhostOfBigLee
Would be a great pickup. Did not realize he tore his ACL this season
re: Seasoning grocery store hamburger patties
Posted by Tmar1no on 12/1/25 at 1:37 pm to prplhze2000
the last 3 times ive gotten pre-made from the store (Rouses and Winn Dixie, and Sams), they always come out tough even when cooked medium rare. Make your own patties if you can.
I can't wait to see him throw his play sheet 50 feet in the air for the first time on LSU sideline.
These will be the hottest selling hats on campus for the students next year
re: Still Hard to believe we weren’t the Smokescreen
Posted by Tmar1no on 11/30/25 at 8:49 am to TigerAttorney
We’ve been through the trauma too many times to believe it
Still Hard to believe we weren’t the Smokescreen
Posted by Tmar1no on 11/30/25 at 8:45 am
Still hard to believe that for once in a big coaching search we weren’t the smokescreen. Florida was the smokescreens and thought they had Kiffin all along.
Also said he texted lane and that lane said the rumor of the planes coming tom are false…which is odd
re: Lane confronts reporter after game for “hoe”comment
Posted by Tmar1no on 11/28/25 at 4:04 pm to Yaboylsu63
THATS MY COACH
re: Best bourbon for a retirement gift
Posted by Tmar1no on 11/24/25 at 4:07 pm to tigers1956
Best bourbon I've ever had was Old Fitz 17 if you can get your hands on it.
I've tried all the Pappy's and like the Old Fitz much better.
I've tried all the Pappy's and like the Old Fitz much better.
re: How much rice in your boudin?
Posted by Tmar1no on 11/24/25 at 8:10 am to cayenneman
I do 2 lb of uncooked rice per 10-12 lb bone-in Pork Butt. I do not know what that comes out to cup wise. Also 1 lb of pork liver per butt
Once had to get approval for my engineering project for a sidewalk with 18" concrete drainage pipe because they claimed the always-empty roadside ditch that was less than 1' deep was a waterway of the U.S.
Some level of deregulation was needed.
Some level of deregulation was needed.
re: Who breaks the news first?
Posted by Tmar1no on 11/17/25 at 3:50 pm to sidewalkside
Pete Nakos seems to be everywhere college football news these days.
re: Pork Butt Options?
Posted by Tmar1no on 11/10/25 at 10:23 am to RetiredSaintsLsuFan
Make Boudin.
braise it the same way you would beef short ribs
Carnitas
braise it the same way you would beef short ribs
Carnitas
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