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LSU Tigers (official thread)

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Buckeyeskickbuttocks said:
Since we're back to posting external content in any thread, regardless of topic, that happens to contain any given set of words.....
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History of UNC Press
Publishing Excellence Since 1922
For almost one hundred years, the University of North Carolina Press has earned national and international recognition for high quality books and the thoughtful way they are published. A fundamental commitment to publishing excellence defines UNC Press, made possible by our community of publishing professionals, authors, and advisors. We are also strengthened by support from the state of North Carolina and the generous contributions of individual and institutional donors who created our endowment.

In 1922, on the campus of the nation’s oldest state university, thirteen distinguished educators and civic leaders met to charter a publishing house. Their creation, the University of North Carolina Press, was the first university press in the South and one of the first in the nation. Today, the Press is an affiliate of the 16-campus UNC system, and its purpose remains to advance scholarship and to serve the people of the state and the region.

Our publishing perspective is at once local, national, and international, extending from our office in Chapel Hill across North Carolina and around the globe. We proudly publish the best work on a variety of subjects by scholars and writers from all across the nation.

UNC Press books explore important questions, spark lively debates, generate ideas, and move fields of inquiry forward. They illuminate the life of the mind. With more than 5,400 titles published and more than 4,000 titles still in print, UNC Press produces books that endure.

From the start, UNC Press took a different, pioneering approach for a university press, not only focusing on the publication of scholarly works but also creating one of the earliest and strongest regional publishing programs in the country. UNC Press books on varied topics have helped shape a cultural legacy and preserve it for future .

The Press distinguished itself early on by refusing to shy away from the controversial issues of the day, adopting the principle that our books should not merely observe but should seek to understand, to explain, and thereby to improve our world. We publish books that challenge personal and public thinking and books that enlighten and delight us. The idea was—and is—to publish books that have an impact and make a difference.

For example, the UNC Press was the first scholarly publisher to develop an ongoing program of books by and about African Americans, beginning in the late 1920s. By 1950, nearly 100 such volumes had appeared under its imprint, including famed historian John Hope Franklin’s first book, The Free Negro in North Carolina, 1790–1860, published in 1943. In the 1970s, the UNC Press was again in the vanguard, recognizing the emerging interdisciplinary field of women’s studies, taking an early lead in publishing feminist literary and historical works of distinction. Both African American studies and gender and women’s studies remain cornerstones of our publishing program today. And more recently, UNC Press’s publishing program has helped foster the growing significance of Native American and Indigenous studies, a field of national and global interest that has flourished over the last decade with the establishment of new scholarly associations and academic departments.

Scholars and archivists have lauded our multi-volume documentary editions—such as The Papers of John Marshall, The Papers of General Nathanael Greene, The Black Abolitionist Papers, and The Complete Works of Captain John Smith. Acclaimed reference works such as the Encyclopedia of Southern Culture broke new ground and led to the publication of other city, state, and regional encyclopedias; and books like North Carolina Architecture and the Encyclopedia of North Carolina have set a standard for regional reference works that other publishers now follow.

If the measure of a publishing house is the quality of its books, then the UNC Press holds an enviable record. Over the past nine-plus decades, the Press has received virtually every important book award, including the National Book Award, the Pulitzer Prize, the Bancroft Prize, and the top prizes given by leading scholarly societies and respected organizations like the American Bar Association; the American Institute of Architects; the American Society of Composers, Authors, and Publishers; and the Royal Society of Canada. Over the years, UNC Press titles have won literally hundreds of major prizes in American and world history, religious studies, Latin American and Caribbean studies, American studies, gender and women’s studies, literary studies, music, architecture, human rights, and legal studies.

The Press partners with a variety of other leading institutions and public groups. From our long-standing relationships with the Omohundro Institute of Early American History and Culture and the Center for Documentary Studies at Duke University, to more recent partnerships with the Clements Center for Southwest Studies at Southern Methodist University and the North Carolina Office of Archives and History, the Press seeks to support other not-for-profit centers and institutions reach their readers in the most efficient and cost-effective ways possible.

When the Press was founded, university presses published work strictly for scholars and by scholars, primarily those from the home faculty. Today, Press authors come from all across the nation and around the world. The roster of our authors is long and impressive, including historians such as John Hope Franklin, Gerda Lerner, Gordon Wood, Mary Kelley, Jacquelyn Dowd Hall, Nell Irvin Painter, Glenda Gilmore, Timothy Tyson, Gary W. Gallagher, Tiya Miles, Laurent Dubois, and Louis A. Pérez Jr.; scholars of American and world religions including Carl W. Ernst and Catherine Brekus; lauded literary writers and critics such as Elizabeth Lawrence, Cleanth Brooks, Phillis Wheatley, Thomas Wolfe, Paul Green, and Wilma Dykeman; prominent scholars of the American South from Howard Odum to William Ferris; and local celebrities such as David Stick, Bill Neal, Mildred (Mama Dip) Council, and Bland Simpson. Thanks to our respected authors and their good work, the name of the Press, and of the University of North Carolina, is regularly carried across the country and around the globe.

Looking to the future, innovation continues to flourish at the Press—both in identifying emerging areas of scholarship and in harnessing technology to better disseminate and provide access to our publications. Through its wholly owned not-for-profit subsidiary, Longleaf Services, the Press is providing much-needed economies of scale in back-end services for a growing group of university presses. The newly formed Office of Scholarly Publishing Services is expanding our role within the 16-campus UNC System to support publishing originating at our diverse universities.

But no matter how timely the subject or how up-to-date the method of distribution, the highest standards in traditional book publishing—from selection to presentation—are always honored at UNC Press. An important part of our commitment to publishing excellence involves the craft of publishing, where the Press has earned widespread recognition for thoughtful editorial work and numerous awards for sophisticated typography and superb book design.

As a result, UNC Press is a benchmark against which many other university presses are measured.

https://uncpress.org/about/
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Lol
 
Upvote 0
ScriptOhio said:
If not there's always "turkey gumbo"....:ohno:

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Turkey Gumbo

Author: a Cookbook by Dale Curry. Copyright © 2015 by University of North Carolina Press. Used by permission of the University of North Carolina Press.

Yields: 6 servings

Ingredients
  • 1 turkey carcass, trimmed and meat reserved (about 4 cups)
  • 1 pint shucked oysters, undrained (optional)
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 onion, chopped
  • 1 bunch green onions, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • ½ teaspoon chopped fresh thyme
  • Salt, to taste
  • Creole seasoning, to taste
  • Ground black pepper, to taste
  • ½ pound andouille sausage, cut into 1-inch pieces
  • 3 tablespoons chopped fresh parsley
  • Hot cooked rice
  • Garnish: chopped fresh parsley, chopped fresh thyme
Instructions
  1. Place turkey carcass in a stockpot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. When cool enough to handle, strain stock into a large measuring cup, and discard bones. If using oysters, strain oyster liquor into stock. If necessary, add water to measure at least 8 cups liquid. Set aside.
  2. In a large heavy stockpot, heat oil over medium-high heat. Add flour, and stir constantly until roux begins to brown. Reduce heat to medium, and cook, stirring constantly, until roux becomes the color of peanut butter.
  3. Add onion, green onion, and celery; simmer over low heat until translucent. Add garlic, and cook 1 minute more. Add 8 cups stock (or more if you prefer a thinner gumbo).
  4. Add bay leaves, thyme, salt, Creole seasoning, pepper, and andouille sausage; cover and simmer for 30 minutes. Add turkey meat and oysters, if using, and cook until oysters curl, 1 to 2 minutes. Remove bay leaves, and adjust seasonings, if necessary. Add parsley, and serve in bowls over rice. Garnish with parsley and thyme, if desired.
https://www.louisianacookin.com/turkey-gumbo/
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pffffft.
guarantee my gumbo is better than that one.
A. roux not close to dark enough.
B. onions to rest of greens ratio is way off.

  • never use more celery stalks than onions because the celery actually “erases” flavors if you use too much.
  • not close to enough garlic
  • no mention at all of any sort of peppers (bell peppers, poblano, jalapeño)
C. you want your turkey to cook in the trinity without your liquid for a bit (not too long if you pre boil like they did).
D. you can simmer entire concoction waaaay longer than that so everything soaks together. (note: keep it covered so as your liquid won’t cook down too much)


Also who the hell buys pre-shucked oysters?

buy a sack of them things, an ice chest of beer, bottle of hot sauce and a box of crackers (for the people with ovaries that don’t eat them right out the shell).
while shucking, eat one then save one. until you have roughly 1 souvenir cup from an LSU game full of oysters.
then keep eating while gumbo is being cooked.


jesus! this recipe almost has to come from New Orleans and not the bayous.
damn city folk fuck up everything.
 
Upvote 0
Nutriaitch said:
Mullen actually has a win against LSU.

how many does Kirby have?
Hint, it’s the same as the number of National Titles UGA has since the cold war ended.
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So beating LLLLLSU is some sort of accomplishment?

Maybe in the SECCG it is. I'll give you guys 2019, that was a historically good team.

But it's not Kirby's fault that you LLLLLosers don't make it to the SECCG enough to lay the wood to you.
 
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