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Sheep Have Wool

Certifiably Surly
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Everything posted by Sheep Have Wool

  1. Obviously they just ran out of time zones.
  2. The tl;dr version will look like this: <Name> Interest: High. Offered: Nope.
  3. If I mentally adjust for the horrific white balance, that looks pretty damn good. It looks like you added some salt over the top - is that correct? I really like some really flakey sea salt on the table for chops and steaks...what are you using?
  4. This explains so much. ...you meant Texas games, right?
  5. But didn't he literally get fired from PWC for this?
  6. I know he changed his name after his racist tweets came to light, but what is he doing now? He obviously hasn't learned anything from his mistakes.
  7. I'd love to see some all 22 film on Card. How fast are his reads? I haven't watched a ton of his film, and I've seen him make throws that only his receiver can get, but I don't think I've seen him throw before someone made a break.
  8. If we're visiting fairy tale unicorn land, I'd love to have Kliff as a playcaller. That said, I think both sides recognize bringing him to Texas would create a "too many cooks in the kitchen" situation with Herman. I'm sure each of them are convinced that the one true path to perfect college offense runs through him, and neither is particularly interested in having the other tell him what to do. If there was some way to bring him in to execute Herman's offense, then yes, please. As far as Beaty goes...I guess he'd be better than Tim Beck as a playcaller? He's a plus - maybe even elite - recruiter, but is he actually a good coach? I'll admit I'm not an expert on him, but there's nothing about his track record that's particularly impressive. I think we can do better, though I'm hard pressed to think of a name. I wouldn't be horribly disappointed if he was the pick, and he might be acceptable for a year or two before he moves back to head coaching at Southwestern Who Gives a Fuck State. Ideally, I'd like to keep Beck on staff; his Arizona connections and oft-overlooked skill as a recruiter are a huge plus. I also don't think he's completely terrible as a coach, and him in a nominal co-OC role with zero playcalling input functioning as the WR coach wouldn't bother me at all.
  9. Calling something out as "retard word salad" with something as incomprehensible as this collection of words masquerading as a sentence is certainly a bold strategy. It's especially ironic since you didn't address the post CTJ quoted: There it is, in case you forgot. It was followed by this: Your surprise that posting those two things led someone to believe that you're a "corches know best!" sorta guy doesn't speak highly of your critical thinking skills. That's not surprising, since your takes seem to be "we didn't need those OL anyway" and "there's no room in the playbook for a guy who can take the top off a defense." I'm mostly a lurker and glad for those that contribute more often, but maybe you should think more and post less, because you seem bad at it.
  10. I'm entirely unsurprised. <daddy98>this is exactly what u get when you let a goldurn blek be your head corch!</daddy98>
  11. Sumlin. I suspect the line will be that it's part of a scheme to get back at the school that got rid of him.
  12. Pan fried fish is sorta healthy, right? Some fresh striped bass and homemade tartar sauce. Single-side panko coating is definitely my favorite way to cook lighter white fish.
  13. For Madrid, I'll definitely +1 Mercado de San Miguel that LL mentioned earlier. It's great day/night. Try some of the vermouth on draft there - it's probably not what you expect. I also had a great, great meal at Angelita Madrid, and they've got an amazing wine selection.
  14. In an effort to be healthier, I made a batch of vegetarian stew. Roasted eggplant and sauteed mushrooms are the meat of the stew, with roasted tomatoes and some onions/garlic in the base. Prep each of the pieces separately, then simmer together for a few minutes. I topped with some cotija cheese and herbs de provence. Low calorie, but definitely filling.
  15. That's the style - they're cooked hotter and faster on purpose. I don't understand the appeal either.
  16. Glad to see you here, Mrs. Coachkiss.
  17. I'm fascinated by the thought process displayed by this post. Just to be clear, your contention is that Urban didn't lie on purpose because he knew he'd get caught in it, he just tripped and fell and the words, "I got a text late last night something happened in 2015. And there was nothing. Once again, there's nothing—once again, I don't know who creates a story like that." came out by accident, right? That clearly makes a ton more sense than some guy who is used to not having his word questioned expecting no one to question his word.
  18. Missed the sale earlier, so I'm looking for two.
  19. I don't generally make them because I think they're finicky as fuck, and I much prefer normal ribs. If you're committed to making them, know that they're done over a hotter temperature than traditional ribs for less time - which makes them easy to overcook or burn. The best dry ribs I've had also got repeated rub + vinegar basting during the cooking in addition to rub before and especially after cooking. I'm not sure if that was traditional, but it tasted good. I don't have a specific recipe, but any sweet/spicy rub with paprika would probably be fine. I'd try indirect heat at 350ish until they're finished, and know you'll probably ruin a few racks until you get them dialed in. As for good spots in Memphis, I've got no idea. All the food I had there was mediocre at best.
  20. I just...wow. I was in Memphis a few months ago. I have nothing against dry rubbed ribs. I was excited to go to Rendezvous. That said: Rendezvous makes the most overhyped, stringy, dry-as-fuck ribs I've ever had. I would be entirely unsurprised if Taylor Hamm was a consulting chef. They were bad, and you should feel bad for thinking they were good. If you're of the opinion that they're serving anything remotely close to decent barbecue, you need to get your ass back to central Texas, stat. Also, with Wilson's comments, I'm curious what is filtering out to tOSU recruits regarding Urban's future. I'm sure they're being told that everything is fine and that there's nothing to see there, but have any of them expressed doubts publicly?
  21. Jerky is a pretty obvious choice, and I definitely recommend the bolognese that someone mentioned previously. I've done this Dean Fearing buffalo tenderloin with venison before, and it turned out great. As for more creative ideas for the rest of the deer that I've had success with: meatballs (with some added fat), a bourguignon-style stew with shredded meat, and shepherd's pie.
  22. A tip of the hat, sir. That looks outstanding.
  23. I strongly prefer a dry brine over a traditional brine for pork chops. A typical brine makes it more difficult to get a nice crust on a chop. I also really like the reverse sear method if I'm not breaking out the sous vide cooker for the same reason. This is a traditionally brined chop I made; it's pretty pale relative to my ideal. That said, I do like a peach/bourbon glaze for summer chops. Add some gelatin to a cup of chicken stock, then reduce with some peaches and jalapenos, and add a splash of bourbon to loosen the sauce back up before serving. You can grill some peaches and throw them on top.
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