my fiancee is recently employed in this area and he would like to take me out to eat lobster. he wants to find a place that has them in a tank and we could pick out our own to be cooked for us.
Most Red Lobster resturants have a live tank
how can a person from baton rouge louisiana, amke it in the music industry if there not really no connections?
Get out there and market yourself..right not the SOUTH is hot..so you can use that as an advantage.
And ignore the other persons post:
It’s about time Baton Rouge rappers get out there with some common sense and business sense…Baton Rouge can’t play little brother to New Orleans forever..ex: who would have thought a rapper from mississippi would have blown up the way he did (DAVID BANNER)!
Good Luck to you!
i have been waiting on some mail from utah so i want to know how many days for mail to travel from there to alexandria louisiana 71301
Question by jardie01: Is this the same restaurant?
I have a question. Is the restaurant “Mr. Cook” the same restaraunt as “Burger Tyme”. Some of the Burger Chefs that closed down in Louisiana and Mississippi became Mr. Cook, but they closed down in the ’90s. They were located in Louisiana and Mississippi in the ’90s.
Thanks and reply
Answer by muppetkiller_2000
I doubt it, there’s still a Burger Tyme, or two, in La. I saw them about 4 years ago.
Know better? Leave your own answer in the comments!
I think the best state for sports is Louisiana(LSU(07 BCS Champs). Saints(Went further then ever, NFC Championship, 2006) Hornets(playoffs, 2008)
Who says we’re all cajuns? Im not.
Cali is overrated lol
my home state of Michigan might fit both of those.
Best: Red Wings, Pistons, Spartans, Wolverines (Sometimes Tigers)
Worst: Lions, (sometimes Tigers)
By Alastair Good in the Gulf of Mexico.
Brigtsen’s in Uptown New Orleans has served the finest Cajun food for 16 years but now owner and chef Frank Brigtsen is seeing a drop in custom after the BP spill in the Gulf.
“We’re down 25% on our usual summer bookings,’ explains Brigtsen, ‘questions have been put in people’s minds about whether this seafood is safe ? Where has it come from?”
As a New Orleans native the main worry for Brigtsen, despite the fact he acknowledges he’s losing money every day he opens, is for the people who depend on him and on the Gulf fishing waters in general.
“Down here it’s a long and complex distribution chain from the sea to the food we serve and that chain has been severely weakened by this disaster.”
It’s a worry that has taken it’s toll on Brigtsen physically and emotionally, he admits to months of not sleeping properly and on the night I visit him he’s just returned from a visit to the chiropractor.
His restaurant will survive, it’s reputation is too good for it to fold, but even Brigtsen wonders how many more disasters the Louisiana people can cope with.
Duration : 0:2:15
Categories: Louisiana Cooking Tags: Abandoned Wells, alastair good, algae, Bayou, biologist, brigtsens, coast, cooking, dead fish, Deepwater Horizon, drilling, environment, fishermen, gas leak, harbor, Louisiana, moratorium, oil industry, oilspill, pollution, restaurant, sport fishing, suffocate, Tony Hayward, venice
Why? No one ever gives a direct answer, they simply say "they are not my type" or "I’m just not interested in them."
Is it their physical appearance? Culture and customs? Maybe embarrassment you’ll bring to your family? And for men that don’t find Louisiana Creole women attractive, is it because of all the old stereotypes you are *afraid* a Louisiana Creole woman might have?
I’m not getting it.
It’s the hoodoo.