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Posts posted by Tigersnake
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Spurs 25-26: How long do I have to pound this fucking rock again?
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8 hours ago, chainsaw said:
Keldon is a "spark guy," but incredibly inconsistent. He needs to get better or have his minutes given to Bryant
I would love to see Bryant get some run this season. Other than Wemby, I haven't been as excited about another rookie's potential since Kawhi. I'd say that Kawhi is basically Bryant's ceiling, but that may be hyperbole. Right now he's basically a raw Richard Jefferson who likes defense and has a motor, which is pretty good.
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On 9/25/2025 at 8:41 AM, BurntEyes said:
You're a complete idoit! Bigfoot doesn't exist. Texas uses gay aliens to steal signals.
We don't steal signals, silly. We just have superior...
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2 hours ago, Dutchrudder said:
Absolutely, he was a rookie, very young and raw last year. I don't think he's going to become the floor general over an off-season, but if he can contribute now is the time to rpicex. The only issue is that if he isn't ready at the start of the season, and he falls on his face, it will hurt his trade value if he's needs to be part of a trade.
Hindsight being what it is, it sure would be nice to have Castle now...
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- Popular Post
- Popular Post
No show jobs are Kawhi's special-itee
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22 hours ago, Beau Vine said:
If you give me a street address, I'll go stick a Bevo sign in his yard.
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18 hours ago, tx 3 putt said:
Cool Schoening Story Bro: I was siting at the bar at the Quarry Chili's right after he got hired by the Spurs. He sat down next to me and was talking with a friend. I didn't know what he looked like but definitely recognized the voice and introduced myself. Had a good chat about the Horns and Spurs and he offered me his Spurs ticket for the game that night. Great guy.
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Well that shit was radicchi-yo
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7 minutes ago, Sawbonz said:
Why does Patel always look like he ate a whole bag of mushrooms and they are just kicking in
To me, he looks like he is desperately holding in a massive fart, but he just let out a squeaker.
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17 hours ago, Hagbard Celine said:
i am not a real estate or property dude - if we decide to bring in a surl expert i motion we ask wulaw - but not yet
the following may be scenery or of interest - what stands out to me:
- deed date is 1 june 1998, recorded in the texas corporate rolls
- natural fountains properties is listed as the grantee, camp mystic as the grantor on the 1 june 98 deed date line item
- the assessment and tax value doubled from 2020-2021 just like travis county
- 2025 taxes are $112k
- taxes due to upper guadalupe river authority: $1088, a rate of 0.0117% of assessed value
- taxes due to kerr county emergency services: $1658, a rate of 0.0178% of assessed value
it seems they are not getting good value for their atrociously under-priced services
the address for natural fountains on this document is the same as camp mystic
the name "neel bonner" is named as the addressee for natural fountains
one possibly relevant result for that name is a linkd profile of said name with 40 connects, and owner of a water sprinkler company in houston
of more interest were the 2 results, and the only 2 results for <"neel bonner" AND "natural fountains">
the first is a wacko social someone else can deepdive - it may have already been posted here or in the dt thread: https://t.me/s/WaterWatchTruth
the interesting result is the corporation wiki: https://www.corporationwiki.com/Texas/Hunt/natural-fountains-properties-inc/30067724.aspx
it shows natural fountains is for profit, was created in 1956, and the eastlands are/were part owners of natural fountains
but as with all rabbit holes, it only leads to more questions, as all of the following corporation notes are not active links:
and last, but actually in the first section of the form, the entry for "zoning" is blank, and the entry for "property use" is blank
one would think the kerrco assessor would have figured out what to put in those boxes for a camp that is 99 years old and was incorporated 68 years ago
those boxes would not be blank to ensure various data sweeps from various large corporate and federal entities 'missed' or did not 'flag' this document
so who is <neel bonner>?
searching <"neel bonner" AND "camp mystic"> yields only 1 result, the wacko telegram social listed above
was he onsite on the 4th?
did he die?
did he survive?
it's impossible to know, because there is no complete list of the names and only the names of the dead and missing
so why is this still the case almost 10 days after the atrocity?
and that's where the trail ends.... for now
One of the campers who died was named Lila Bonner.
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53 minutes ago, tx 3 putt said:
I'm hung up on the fact that a very small group of adults / maybe one adult, took no action at camp mystic on friday night and is responsible for all those deaths
Well, I'm sure they would make different choices in hindsight. I think it is worth noting that the owner of Mystic died trying to save campers, as did Jane Ragsdale owner at Heart O' the Hills.
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If we survive the dark midnight of the American soul that is still to come, meaning we do somehow have elections but our institutions and democratic norms are totally fucked... I'm watching Adm. McRaven and Raphael Warnock.
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1 hour ago, Dennis Taylor said:
Seems an appropriate place for this recent gem that is destined to be a classic
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21 hours ago, Josef Pwag said:
If you get rid of the fatties, the bald guys and the drunks, surly would be 2 or 3 dudes discussing soccer.
Jeez, no way I'm escaping that purge.
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22 hours ago, Bevo14 said:
As someone who lives in the former and grew up in the latter, I'd prefer something different from both.
Wow, an exceedingly rare double "hits close to home"!
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14 hours ago, hpslugga said:
It’s rooted in a much broader concept. It’s rooted in the idea of kicking down at people you perceive to be “beneath” you.
This is probably the last worthwhile New Rules segment Bill Maher did before succumbing to insanity.
Bill Maher farts into a brandy snifter so that he can hear himself smarmily describe the top notes of cabbage and a hint of...what is that, lemongrass? Maybe only one person on the planet is more in love with himself.
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3) Arrest any and all browns, people whose names end in Z, all that shit. They are alien enemies, AND they have no ability to contest their arrest (no more habeas).
Worth it?
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On 4/26/2025 at 8:52 PM, JGrayDBU said:
The wife and I are moving to an apartment a stone's throw from Brackendridge Park. Seems to be a nice older area, and the manager pointed out we will be within walking distance to "the Pearl district." Anybody know of good spots to eat near Brackenridge Park?
Pete's Tako House on Avenue B
Augie's BBQ
Demo's on St. Mary's
Viet-Nam on Broadway
Good Time Charlies
All casual and inexpensive established with solid food close by.
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Museum District resident here:
Nonno's on Richmond over Betelgeuse for pizza, but Rosie Canonball is right around the corner and maybe superior for ambiance
Italian: DaMarco on Westheimer or Amore on Sherpherd
Burgers: Trill is popular but Burger Joint should not be overlooked and ambiance wise is better
Little's Oyster Bar on Shepherd
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On 4/24/2025 at 12:03 PM, Ghost of LL said:
Bill Brasky knows what's up. This is a weird thing in Northeast Texas, and it's absolutely fucking awful. I once had a hearing in Gilmer, and @Brisketexan told me to go to Gilmer's after my hearing and grab some hot links for lunch. I think I finished two before deciding I'd prefer just to drive through a McDonald's off I-30 on my way back to Dallas. I only just made it to I-30 before I had to have the most unholy out-both-ends experience of my life. That poor McDonald's bathroom.
Fucking never again.*
But that raises a bigger issue: food in small or medium-sized Texas towns sucks ass. Perhaps there was a time when there were restaurants in small towns that used fresh ingredients that were locally sourced in traditional recipes to come up with some fantastic shit. But those days are in the past. Now, it's much cheaper/easier to used canned or frozen ingredients, and everyone in small-town restaurants does. And absolutely none of the recipes are any good when you use inferior ingredients.
It has to be noted, too, that our palettes have changed. Stuff that we thought was good 40 years ago now seems bland, uninteresting, and mundane. It's even worse when you use canned green beans rather than fresh, or when you use pre-formed frozen hamburger patties. But that's all you're going to get outside the major metropolitan areas.
* Speaking here both of eating Pittsburg hot links and of taking Brisket's advise on eateries.
I agree with you on small and medium sized town food. This place is an exception though : https://thecrazywaterhotel.com/eat-drink/ . They even have a good wine list.
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19 hours ago, immamac said:
@Tigersnake you must atone for your sins.
Cook a 12lber and document the whole process and post it here. We want pics and vids of everything possible. How you trim it, what you season it with and how you measure it, what binder you use, what it looks like seasoned, pics of it on the smoker, pics of the smoker temp and smoke coming out, pics of the wrapping (if you choose to wrap), pics of the rest and pics of the money shot and slices.
Do this and all will be forgiven.
You are truly a benevolent cyber-overlord. The next few weekends are booked, but I'll give it a shot soon.
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Thank you to all of you for your advice, and for what I can only assume is sincere concern for the health and safety of my family and friends. I raised the white flag of cowardice early after seeing what I had to work with equipment-wise, coupled with the fact that i wasn't going to be able to stay on-site while the brisket cooked overnight. At my sister in law's suggestion we went to https://cattleackbbq.com/ and got a whole brisket. It came chilled and wrapped in the butcher paper it rested in. Re-heat was just oven at 325, brisket still wrapped in butcher in a roasting pan covered tightly with foil. Probably 35-45 minutes to reheat. It came out close to perfection, and there were raves all round---including from Aunt Barbara who will flat out tell you if she doen't like something. She was inquiring about the availability of leftover brisket the next day. So, I pussed out, but no one died and I live to cook another day.
Listen fellas and fellitas, I know you were hoping to read of glorious success or, even better, my complete humiliation, subsequent divorce and related battle with depression, followed by a sustained period of hard drug use while living in an old aluminum trash can like Oscar the Grouch. All I can say, is thanks again for your support and advice. Sorry to disappoint, and I will make it up to y'all sometime in the near future.
Here's my simple mac and cheese recipe as a consolation:
(serves 25-30 as a side).
Note: when you have multiple dishes requiring oven time. mac and cheese is easy to get ready to go in last by making the pasta and bechamel cheese sauce ahead of time and you can heat it near the end.
This recipe is gluten free, and so long as you don't overcook the pasta, will be as close as possible to the real deal.
Equipment:
Biggest stock pot you have (or in my case I had to use the two largest my SIL had)
Large hotel pan filled with water and ice mostly melted
Large Hotel pan insert for draining
Large ladle-type strainer
Large Whisk
Cheese grater
Largest mixing bowl you have
Aluminum Foil
Ingredients
Salt
1.5 cups Cup 4 Cup GFree flour.
8 oz Kerrygold Unsalted butter
1/2 cup neutral oil (EVOO or Avocado works great)
2 qt. Half and Half
White pepper
6 or 7 eight ounce packages Rumiano Monterrey Jack Cheese unshredded
2 8oz packages of Sharp Cheddar unshredded
Directions:
Pasta
Remove Half and Half from refrigerator
Start your Lg stock pot of water to boil, add small amount of oil and salt generously
Fill your hotel pan to 1/4 full with cold water. Add large scoop of cubed ice and set aside
While waiting for water to boil, grate your jack cheese and cheddar cheese. Keep cheeses separate
When water comes to boil, add pasta. The brand above is brown rice and corn. Brown rice pasta like Jovial Brand or Tinkayada is very forgiving and hard to overcook. Corn pasta goes completely mushy and breaks apart if overcooked. The goal is to get the pasta cooked to just before al dente. The bechamel cheese sauce will be hot when added to the pasta and will cook it the rest of the way.
Put strainer insert in hotel pan when ice has melted sufficiently
Add slightly undercooked pasta to ice bath. Remove hotel pan strainer and let drain over the sink, shaking out excess water,
Rinse and dry out stock pot, removing any stuck pasts bits. Then put pot back on burner at lowest heat
Dry-out hotel pan, the grease the pan
Add blanched pasta to the hotel pan and add olive oil, mixing well to coat the noodles, and set aside.
Bechamel Cheese Sauce:
First. you make a mutha-fuck'n roux- Add the butter to the warmed pan, increasing heat to medium.
Add the Flour, reserving just a little aside
Whisk all of the lumps out and cook until smooth. Gfree flour doesn't flour won't toast like regular flour, cook 3 minutes. If using regular flour, I like medium-lt brown but do you.
Add Half and Half, and whisk together until smooth. Salt and White pepper to taste.
Slowly add monterrey jack cheese in handfuls, incorporating until melted smooth as you go. Season thoughfully: I'm a white pepper guy, but a little cayenne could make sense. Maybe a little tiny bit of nutmeg if you are feeling freaky.
Add hot melted cheese to cooked noodles encorporating gently until uniform. Cover with foil and set aside until ready to finish the dish.
At the finish:
Add shredded cheddar to the top of the noodle cheese pan
Oven at 425, cook uncovered until cheese bubbles on sides and you have the desired amount of brown-ness on top. Cover and hold until serving.
Best,
TS
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3 hours ago, Hermanator said:
I don't know where you live, but I had a similar situation happen where I had to cook for 20 people.
I used these guys for a whole prime brisket, and I smoked ribs/sausage/chicken myself. Just warmed the brisket on the smoker.
It turned out great, everyone was happy with it. I just don't have the patience or motivation to do a whole brisket, I hate even thinking about doing one from scratch again.
Thanks for the recommendation. The party will be in Dallas so this is an option to consider.
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16 minutes ago, sidis said:
just follow lincoln riley and john cornyn's lead and you'll be fine.
definitely a bold move to pop your brisket cherry for a crowd of 25. but at least it is just in laws.
I'm not trying to kill anybody. With octogenarian in-laws, only half of the people at the table are going to be physically able to perform the Heimlich. This shit could turn out like a Jim Jones kool aid event, fast. I always do the cooking and my father in law, has specifically requested smoked brisket. I'm good and experienced in the kitchen, but obviously this is going to be a stretch.
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Worth it?
Spurs 2025 Off Season Thread - Popping Off
in Basketball
Posted
I love Carter Bryant showing a little clutch gene and Dylan Harper looks great---physically ready, fast, crafty, and always under control. It's a small sample size, obviously, but this is looking like a fun season ahead. Add them to what we already have along with lot of contribution from the bench as well--- I think they beat projections on regular season wins and maybe make the playoffs outright. Maybe 52 wins with an exciting style of play, followed by a crushing heart-wrenching defeat against a superior team in the playoffs. Early 90's Fast Breakin' Fiesta vibes. If so, that would be quite an improvement--- sign me up for the ride.