----Hey lil Doggie---one time when we were playing LTUR the forecast that day had it partly scattered with scattered Bulldogs!!! It was right before we went with the full Ragin' Cajun Branding!!! What a great move to do this by the university---When did LTUR finally become a university???
The UF booster club is called the Bull Gators. I am a UF alumn, but while I am a big time Gator fan, I am a bigger fan of the cajuns (some of my childhood was in lafayette and I got hooked). I was pulling for the cajuns last year when they almost upset the gators. I just had to keep my rooting on the down low in front of all my college buddies.
From what I hear about your gator buddies, you better keep it on the down low. Those Florida boys are equal to or greater than EllisWho in dishing out pain on visitors.
Lafayette is once more igniting food trends, this time by way of a quick-service restaurant.
Or a University of Louisiana Ragin' Cajun Bulldog Burger with logo.
Also, the college football stamps add upwards of a dime to the price of each burger because Sonic pays both licensing and royalty fees to the universities, O'Reilly says.
What I like more than anything is the University of Louisiana and no Lafayette and the fact that royalty fees are paid to the school
Can anyone photoshop and 0-5 on this really, really bad burger?
https://www.facebook.com/photo.php?f...type=1&theater
Just like EllisWho they have to copy everything this area develops first. Even the same recipe. I truly thought theirs would be possum road kill and cypress infused mayonnaise.
But then again we are the number one city for advancement of business, and they are number 99. At least they made the top 100. Kinda like when Ditka chose Danny Worthless at the 99th pick so he could say I told you all he would be a top 100 pick. Danny is a good guy doing the Lords work, and Jake did the Panthers work.
If you listened to "Thinkin' Out Loud" this morning, you would have heard Gary Wilkerson say that Sonic is spreading this concept throughout the country. I think he said this going to about 10 markets and the recipe is based upon regional tastes. It will start off slowly, but it will pick up speed. And it all started here. I'm sure, if prompted, maybe even if not, Gary will talk about it on his show tomorrow morning.
There are currently 1 users browsing this thread. (0 members and 1 guests)