Jump to content

Reynolds Woodcock

Burnt Ends
  • Posts

    2223
  • Joined

  • Last visited

Everything posted by Reynolds Woodcock

  1. Correct. Also JJ Watt starter kit Andrew Fitzgerald.
  2. 2016. Strong signed Jordan Elliott and bunch of bread, and this board proceeded to jerk itself into a frenzy about the prowess of Charlie Strong as a closer and identifier of talent. Dark days
  3. Begging for DeBoer to win this. Our team has a serious "and I took that personally" streak to them, no matter how ridiculously small the slight.
  4. This guy makes 7 figures a year and lives in a low COL shit hole, yet still can't get a properly tailored suit? And a 1990s Paisley tie straight out of a Sears catalog? Fucking embarrassing.
  5. I think it's been speculated but not confirmed. And given that it's Nahlin saying that, I think you can assume that "updater" is pure pie in the sky day dreaming.
  6. I’ve stopped looking at my recipe (from Buvette in New York), but pretty sure it was something like this (feeds 8): soak 16 chicken legs and thighs (so 8 pieces each), bone in skin removed, about 8 pieces of smashed garlic, and two rosemary stems, in a bottle of wine overnight (I use Chablis, Riesling common as well) Take out chicken and garlic from wine, discard rosemary, and reserve your wine. Slice the garlic if you want. pat chicken dry, salt and pepper. Cook down 1/2 pound bacon cut into little pieces in 1/4 cup olive oil. Remove with slotted spoon. Brown chicken in batches in the bacon fat. Set aside add something like 10-16 mushrooms of your choosing, along with the garlic and a couple pinches salt, and cook over medium until it looks good. Add chicken and bacon back to pot. Add the reserved wine and enough water to mostly cover chicken (about a cup or so), and another couple pinches salt. Bring to boil and reduce, cover pot and simmer for about 40 mins. Now add about a cup of pearl onions, and a pinch or two of salt. Simmer for another 10-15 until everything is tender. Here is where I take out the chicken and pull it, and add back in. Some people would leave bone in. With your finger, whisk equal parts room temp butter and flour, 2-4TB of each depending upon how thick you want the stew. Add a cup or so of the cooking liquid and whisk. Mix into stew and continue to simmer on low until desired thickness. Check for more salt. Serve along side favorite potato dish. Note 1: the above is obviously very fatty. You could lighten by pouring out quite a bit of the bacon fat. Won’t be as great, but your cardiologist would thank you. Note 2: just replace white wine with burgundy or cote du Rhône, and you have the heavier classic coq. Note 3: I peel fresh pearl onions, but it takes forever and frozen works too. I find there is a weird bite to frozen, but might just be in my head.
  7. My man. Made Coq Blanc this past weekend. I pull the chicken right before serving because less bitching from wife.
  8. Damn, even in our commitment edits Sydney and his cohort can't be bothered to sit in their seats in the south endzone.
  9. Right, college football is ruined by players transferring away from OU. What a high bar you have
  10. Correct. Had to wash it down with something light, Evil Dead Rise. Basically a rom com compared to Threads.
  11. Myha'la Herrold continues her streak of playing incredibly annoying characters. This was a silly movie, but perfect for a Tuesday night and a 10mg gummy after the kids go to sleep.
  12. Exactly. The idea that Klein witnessed Texas vs KSU and came away impressed with Murphy is laughable.
  13. Bobby and Gerry are worth the price of admission. Nahlin is Ketch without the hamburgers and fraud.
  14. Wow, if this fucking cunt is impressed, you know Sark really has things turned around.
  15. I realize it’s no surprise to this board, but Bobby threw cold water all over Nolan to Texas on the Andy Staples pod today. Basically said it’s a repeat of Bear Alexander for Texas.
×
×
  • Create New...