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kilroydos

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Everything posted by kilroydos

  1. "I asked 16 year old kids about their plans and then barely wrote about it for 20 years. Job me?" "I blew smoke up idiots' asses on the internet. When can I start?"
  2. Much as this is true, if the stuff swirling around Brooks is that bad, I want zero part of it as an OU fan. Someone being a bit of a bonehead or being unreliable is one thing, but, jeez.
  3. From Billy: Lincoln Riley = Gus Malzahn Hmm...I guess the jury is out, still, but this seems like wishful thinking to me.
  4. My first girlfriend was nicknamed "thick flats". My second girlfriend was nicknamed "oxymoronic".
  5. Ha, fair enough, here you go! 4 T butter 4T olive oil 1 medium yellow or white onion, diced 2 cloves garlic, minced 1 1/2 cups arborio rice 3/4 cup dry white wine 32 oz chicken stock Parmesan Cheese, finely grated salt/pepper Sweat onion in oil/butter until translucent, then add garlic and sweat an additional minute or so. Add rice and cook until mostly translucent, beginning to take on golden color. Add wine and cook until you can't smell the alcohol. 2-3 minutes. Add stock, seal, bring to low pressure. Keep at low pressure for 5 minutes, then de-pressurize and remove lid. Stir in about a handful of the grated cheese, any heavy cream (optional), and any herbs you're wanting to add. Salt and Pepper to taste Stir until texture is correct. Plate in warm bowls, top with whatever you like. I use some combination of crisped pancetta, roasted brussels sprouts, roasted asparagus, mushrooms, or cherry tomatoes sauteed with balsamic. Oh, and extra cheese and lemon wedges if you like that sort of thing.
  6. I've got a good recipe for instant pot risotto that has never failed me.
  7. Chuck Roast somewhere around 4 lbs. Packet of Zesty Italian Dressing mix 1 White or Yellow onion Beef Stock or 2 bouillon cubes + 12 or so oz water 1 jar (8 oz?) pepperoncini peppers, sliced Slice the onion, lay it on the bottom of the pot, roast on top. Pepperoncini around the roast + a couple tablespoons of the brine if you like. Dressing mix spread to cover all. Stock or Bouillon + Water until the roast is about half-submerged. Cook on low for about 8 hours. Shred and pull out the larger pieces of fat/connective tissue that don't render. Serve on toasted bolillo rolls or french rolls, top with provolone cheese.
  8. That is not a bathing suit, that is a full-body diaper.
  9. Fuck that, it's infinitely better the other way.
  10. Also of note, he highlighted OU's success in end-of-year games as evidence that Schmidt is turning the S&C program around. Because nobody ever makes fun of OU's BCS or Playoff success rate?!? Fuck, I mean, I'm happy they get there, but even the same fan base he's TALKING TO still crow about beating the shit out of OU in a bowl game.
  11. I'm far from an expert. The only other tackle that has any noise around him this year is Jonah Tauanu'u, and I'd have to imagine they'd take both, but not a third OT. Although, someone did mention that Kenyon Green might be at the BBQ in two weeks, so maybe they're letting Wilkins know that if he doesn't climb aboard, they'll put the all-out press on Green? Pure speculation.
  12. Hard to tell if Bedenbaugh is seeing something early, or reaching here. Word is the kid is playing out of position at tackle and projects as a guard, but I'd rather have someone who lights it up at tackle and can push down to guard. That being said, he's the position coach I'd give the most leeway to in terms of the guys he wants to get and his plans for them once on campus. If he were on the defensive side with that offer list, I'd be more concerned.
  13. There are a couple of shit buildings on campus, but now that they've gotten rid of the old architecture building (ironically), it's a lot more uniform and relatively nice. It could use more terrain variety, but as someone who walked to class on that campus, I was glad not to have to walk up hills like Kansas or walk miles like Ohio State.
  14. For Memphis, I prefer BBQ Shoppe to Central or Rendezvous, but I hear good things about Germantown Commissary. I do prefer dry rub to an overly-sauced rib, and the poster above is 100% correct. If you ask for wet or half and half, they sauce them directly before they serve. No bueno. If you're going to sauce a rib, it needs to cook and caramelize more.
  15. Yeah, I remember touring Duke and Rice and UVA and being told about their version of it. I don't think that's the academic slam it's imagined to be.
  16. People in St. Louis are still graduating from boiled and broiled chain barbecue to the real thing. There wasn't a foundation laid for it until maybe 15 years ago. Generationally, there's a lot of improvement and care coming along, but they're not there yet. That said, if anyone wants to go halves on a big smoker, we can open up White Oak Barbecue and do Texas style here and clean up.
  17. Sidney Street Cafe does work in the $25-$30 a plate range. Bogart's is better for BBQ than Pappy's, in my opinion, but it's not Texas style in any way so take that for what it's worth. A good bet is finding a Sugarfire location that's having a good special on the day. Or, if you don't mind crossing that bridge, go to Beast Craft in Belleville, IL. Gioia's Deli is amazing, the hot salami sandwich is one of the best things ever created. Don't eat the pizza unless you go to Pi, Pizzeoli, or Dewey's, generally. They don't serve Saint Louis style pizza and therefore are actually good.
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