This is my tribute to the 2006 saints fans.Alot of these pics were taken at the eagles game.I decided to use the same song by ghost & birdfinger since everyone likes it so much.Any questions about song,you can email me at:email@example.com
Duration : 0:3:28
Mardi Gras 2010 – New Orleans – French Quarter Early AM
Duration : 0:3:12
The best Superbowl ads of 2009. Charlie and Nalts count down Superbowl 43's finest moments… including the Miller "Delivery Guy" and ads from Denny's, Pepsi, Coke, Castrol's Dipstick and Pedigree's hysterical commercial.
To find several websites showing all Superbowl ads in their entirety:
http://www.willvideoforfood.com Distributed by Tubemogul.
Duration : 4 min 34 sec
Winding down a fun Friday night in the French Quarter, our little posse was headed back to our respective lodgings with all the best intentions. At least until we happened by Pravda, a Decatur Street bar. Someone mentioned Absinthe, someone else mentioned it was legal again, someone else wanted to try it and before you know it we were sitting watching the bartender prepare this glass dispenser with spouts around the sides. Water was dripped from the spouts over sugar cubes into reservoir glasses of spirits and then set on fire. It was really cool to watch but since licorice is not one of my favs, I didn’t particularly care for the taste. The peculiar, mysterious story of Absinthe on the other hand had me very curious.
So where do you go to find the truth about Absinthe? To the Absinthe Museum of America on Royal Street, of course. First of all, I found out you don’t burn good Absinthe. Burning is done with inferior Absinthe to burn off impurities and for effect. Second, you are supposed to see a green fairy. Would I lie to you? See for yourself. The Royal Street Absinthe Museum is a really interesting place with even more interesting people. People like Ted Breaux. Okay, I know you are thinking what can a New Orleans, Louisiana native, with a name like Breaux possibly know about a drink that was distilled mostly in France in the 18 and early 1900’s. How about everything or at least everything you could possibly want to know.
You see, Ted is guy after my own heart. Curious. (or nosy, take your pick). What made Absinthe illegal in the first place? Did people really go crazy after drinking it? Long story short, a chemical engineer with the tools to reverse engineer pre-ban bottles of Absinthe available to him Ted went to work. Not only did he find out what went in to making Absinthe, but how to do it the right way and that there was no real reason to make it illegal. Thanks to Ted’s efforts Lucid Absinthe Supérieure was the first genuine absinthe made with real Grande Wormwood to be legally available in the United States in 95 years.
Ted is now a world renowned absinthe expert and distills in strict accordance to traditional French methods. Lucid is crafted in the historic Combier distillery, founded in 1834, and designed by Gustave Eiffel in the fabled Loire Valley of France. Lucid is distilled entirely from spirits and European whole herbs, and like traditional authentic absinthe, uses no artificial additives, oils, or dyes. Lucid is a versatile spirit ideal for use in both traditional and modern absinthe drinking methods.
Visit Ted and friends at the Absinthe Museum of America at 823 Rue Royal and find out more about this unique drink that was all the rage. Try to catch one of Ted’s lectures and get “the rest of the story”. The museum also offers scheduled tastings of the real thing. The lectures are great. Get a more knowledgeable, in depth view of the history of Absinthe, you won’t regret it. Of course, the cocktails are pretty tasty too.
By Sharon Denise Talbot
You could say that this is some throwback Saints.
Duration : 0:9:25
Member since: February 09, 2007
Total points: 100 (Level 1)
Points earned this week:
–% Best answer
S What is the New Orleans restuarant in the new Visa commercial?
I saw a Visa commerical during a football game of local New Orleans restuarants and fans. One restuarant was serving up crawfish in wooden boxes. Does anyone know what restuarant that was?
I saw the commercial too and could not tell where all the location were but here is some background on it. And a link to the commercial.
Visa’s national television commercial will launch on September 6 during the NFL season Kickoff Game, featuring the New Orleans Saints vs. Indianapolis Colts on NBC. This spot demonstrates how Visa helps football fans get the most out of their game day experience by highlighting the many ways and places to pay with Visa.
The commercial follows New Orleans Saints fans as they use their Visa card for everything they need to watch their favorite team on Sunday – from buying crawfish for a tailgate party, to paying for a Saints themed haircut, to making some last minute game-day wardrobe purchases. This “perfect” game day comes to an abrupt halt when one person tries to pay with cash and disrupts the efficiency and harmony of the payment line. The spot includes New Orleans Saints players, including Drew Brees, Reggie Bush, and Deuce McAllister, pumping themselves up in the tunnel of the SuperDome and running onto the field.
“We want NFL fans to know that Visa can help them get the most out of their NFL experience,” said Michael Lynch, SVP Visa USA. “The NFL spot allows us to emphasize the efficiency and speed of making everyday purchases with a Visa card over cash or checks.”
Lynch added, “In addition to reinforcing acceptance, speed and convenience benefits, the spot also aims to celebrate the spirit of New Orleans and the many things Saints fans and NFL fans everywhere do to get ready for game day.”
The commercial is set to Louis Armstrong’s “When the Saints Go Marching In.” To view the spot, please visit www.visa.com/advertising.
NOLA SuperBowl Trip – Sunday Morning in the French Quarter (Jackson Square #1)
This is some random street videos from the New Orleans French Quarter from a trip I took home to Louisiana to be able to watch the New Orleans Saints SuperBowl. Most of this includes videos of the dog parade in Jackson Square.
Duration : 0:8:8