Jump to content

Llewelyn Moss

Legacy Members
  • Posts

    234
  • Joined

  • Last visited

Posts posted by Llewelyn Moss

  1. From Andy Staples’s article on Texas this week at The Athletic:

    To understand what great alignment does for a program, look north across the Red River to Oklahoma. From December 1998 to June 2017, that school had one president (David Boren), one athletic director (Joe Castiglione) and one head football coach (Bob Stoops). Boren and Stoops have since retired, but Boren was still in place when Castiglione tapped then-Oklahoma offensive coordinator Lincoln Riley to succeed Stoops. The alignment all the way up the chain has continued unabated. Since Stoops took over, the Sooners have won or shared the Big 12 title 13 times.

    Meanwhile, Texas hasn’t been aligned since Brown began to falter in 2010. Athletic director DeLoss Dodds and president Bill Powers were busy pulling strings in conference realignment, and Dodds’ retirement in 2013 brought what might be the single most disastrous hire in Texas athletics history: Steve Patterson, who served a hellish 22-month tenure as athletic director beginning in November 2013. Patterson was supposed to streamline a bloated athletic department but only made it more dysfunctional.

    Attorney Mike Perrin stepped in to steady the ship — he wound up firing Strong and hiring Herman — and Del Conte’s charge when he was hired in 2017 was to bring the Texas athletic department into the present. Since 2010, Texas has had three presidents (Powers, Greg Fenves, Jay Hartzell), four ADs (Dodds, Patterson, Perrin, Del Conte) and three head football coaches (Brown, Strong, Herman). That isn’t an environment conducive to alignment, and it should be cause to redirect some of the criticism leveled at Brown, Strong and Herman.

    That’s 10 leaders in a decade vs 5 at ousux (2 coaches, 2 presidents, 1 AD)

  2. On 11/3/2020 at 6:01 PM, futureman said:

    not going back through the whole thread but I just discovered these last weekend.  if you are a doritos fan they are better than any of the other offerings.  amazing, delicious chip. 
    frito-dorito-spicy-sweet-chili-1.75oz-80

    Easily the top Dorito, perhaps top tortilla chip altogether. I will brook no dissent. 

    • Hook 'Em 3
  3. 3 hours ago, Covri said:

    Take 5, Reese’s peanut butter cups, snickers, peanut m&ms, Twix are the top 5 IMO 

    Take 5 is about as grown up as a candy bar can be. It’s related to Pay Day, which is the fave of middle aged dads every where. 
     

    Good - PayDay, Take 5, Reese’s cups, snickers, sour patch kids, Hershey’s cookies and creme 

    Bad - Almond Joy, Smarties, Hershey’s Kisses (plain—others are ok I guess), Plain M&Ms

    Ugly - Swedish fish are the worst, agreed. Also, Tootsie Rolls

  4. On 8/21/2020 at 3:59 PM, TornACL said:

    Last weekend my I35 pit stop was the Hillsboro WB for a #2 with cheese, onion rings, and a Dr Pepper shake. 

    That shake slams and goes hard. And you already know the #2 owns. And WB onion rings are the best side option of any fast food joint. I will fight anyone who says otherwise.

    I’m interested in subscribing to your newsletter

  5. 31 minutes ago, Bateshorn said:

    I agree with another poster: I do think he’s on the spectrum.  His investors certainly believe in him.  Oddly enough I found everything but the steak to be the most appealing things he cooked.  The steak just kinda left me meh.  His fish and veggies tho looked off the chart. And that crab he cooked on the beach with his mate looked insane. 

    Oh yeah, his bonafides are inarguable. 
     

    I don’t know enough about the spectrum to speculate, but that would explain some things. 
     

    The crab dish did look amazing—as did many of the other dishes like those you mention. Maybe if you have all that success and accolades you can’t talk about your grill like a regular human being? Anyway, I’ve got the Rodney Scott episode up next. Pumped for sure. 

  6. On 9/8/2020 at 9:55 AM, Bateshorn said:

    That pretentious hipster douchebag is one of the world's finest chefs. His arrival at Etxebarri is the beginning of that restaurant's ascent to become the best in the world. Bourdain rated his meal there as one of the finest in his life, full stop. David Chang loved his steak at Firedoor.

    You can admire the brilliance of Tootsie and Snow's and also Lennox Hastie and his approach to fire based modern cuisine.

    I hear you man, I’d appreciate his food no doubt. I’d even try smoked caviar. But the way he waxed about fire like he’s the first dude in the Southern Hemisphere to man a grill...I just wasn’t interested. (if it takes you 4 years and 120 locations to find a space for your restaurant, maybe that should prompt a look in the mirror? Of course, the restaurant won all kinds of awards when it did open, so what do I know)

    The food shots/production/cinematography were still gorgeous as usual , though. 

     

  7. On 9/10/2020 at 10:52 AM, Brisketexan said:

    Yeah....no shame.....I outright cried watching it.  It was fucking beautiful.  The whole series (Chef's Table) has a good bit of that going on, but this one was....wow.  Food, and feeding people, is so personal.  It's holy, it's sacred.  And you got to see that some of the greatest evangelists in the entire world are old women with a shovel full of coals, time, and love.  She said two things that absolutely broke me. 

    When she was describing how she got through the death of her husband and son, with the people she worked with and her loving customers: “They’re holding me up, they’re walking with me.”

    Then, at the end, describing the people who come to taste her magic, and see her, from Texas and all over the world: “It means a lot that we can share our love and friendship. And some of em, I’ll never see again. But I’m happy...that I made them happy.”  That's some fucking Gospel, right there.

    America's treasures aren't in a vault, they aren't in the Smithsonian.  Some of our greatest treasures get up at 1:00 a.m. to shovel coals and tend to the barbecue, to give and get happiness.  It's just fucking awesome to see.  Seriously, I told my daughter to play it for all of her foreign friends up in college -- if they want to see what Texas BBQ is all about, understanding that a lot of it is about the people and experience. that episode will help them understand.

    I haven't been to Snow's in quite a while.  Guess it'll be a good bit longer, too.  But I need to get back there.

    Thanks for articulating so well why I cried, too. Full on tears, my man. You and I used words like “reverence” and “holy” and “sacred”. That show was about love...her son, her husband, others for her. So, so good. 
     

    I’m so glad that episode was first. Because that second episode about the Aussie dude was about as far from Tootsie as could possibly be. If she is down to earth, he may as well be on Mars. It’s not my style to hate on folks, so I won’t.

    But while I’d love to try 200-day aged steak painted in fat, what I can’t stomach (pun intended) is the thought of that guy in the same realm as Tootsie or Rodney Scott. He grilled some romaine and acted like he was freaking Prometheus. I need to eat some ribs to cleanse myself of seeing that episode.

  8. On 9/3/2020 at 8:14 PM, Deej said:

    Just finished the Snow's episode. All dusty up in here. 

    Same here.

    The creators of that show do an amazing job of almost revering their subjects...Tootsie in particular they treat with profound respect...highly recommend the whole series but this episode in particular.

    • Hook 'Em 1
  9. The episode of Chef’s Table on Snow’s is a great hour of TV. It’s really a biopic of Tootsie rather than a discussion of bbq...which actually makes it great. There is not a lot left to say about bbq as a food or even Snow’s in particular...but this episode is more than that. And this series is always shot and produced with such quality and even reverence. 10/10 would recommend

    • Hook 'Em 2
    • Like 2
  10. 13 hours ago, Jack Straw said:

    you know how the best part of the Drumstick is the very end, the supper chocolately filled bottom of the sugar cone with some ice cream?  like that, in every bite, with chopped peanuts.

    The beetus be damned, this sounds amazing. 
     

    also, you should write marketing copy for DQ and other ice cream novelties

    • Haha 1
  11. 4 hours ago, Both Tacos said:

    Not sure if they are open or not due to the Rona, but if you are down there you have to go to Port Isabel for the taco as big as your face.

     

    Absolutely endorse Manuel’s and the huge tortilla. Taste is commensurate with size.

    • Like 1
  12. Los Tortugos in Port Isabel slams and goes hard. You can eat there (though probably no way to social distance) but can get your fresh scrimps And fish there, too, and cook at the house. Looks shady but is legit. It’s right by the HEB I think. 
     

    We are fans of Manuel’s but wouldn’t waste our one meal out there. And again, probably can’t social distance. 
     

    This may be cliche but we like Dirty Al’s, right there by the bridge on the Port Isabel side. Perhaps overpriced because of the location but definitely room to spread out. 

  13. A tip of the hat to my fellow dads celebrating with your sundry victuals

     

    Had some brisket breakfast tacos for dinner, made ‘em myself (restaurant brisket). Now listening to my wife read to my pre-school daughter. Life is good

    • Like 4
  14. On 5/29/2020 at 5:27 PM, UnivTex34 said:

    Where are you located? If in Austin, start hiking River Place nature trail. Tons of elevation change, and got me in great shape to summit Guad peak two June’s ago. If I remember correctly, two trips is the equivalent of summiting Guad peak in elevation (I only ever did it once in a day).

    Unfortunately not in Austin. In a flat midwestern city. But I definitely need some “practice” hikes. Thanks for the feedback. 

  15. 42 minutes ago, CDAK said:

    I was miserable for the last 2-3 hours.  It took about 24 hours before I could walk without a hiccup in my step after completion. I didn't do anywhere close to enough training.  What I'd do differently is simply hike more.  I did some longish weekend hikes.  But relied primarily on resistance leg workouts and cardio stuff, and I didn't do enough of that either.  I should have done more of both, but particularly the hiking aspect.  I think that's the only way to get your legs ready for the Rim to Rim experience.

    Appreciate the honesty and details. I fully expect, even if I train well, to be wrecked afterwards. Part of being middle aged, I suppose.

     

    I need more weight training and cardio for sure. I’ve worked up to a 20-mile walk, but no elevation change to speak of. Definitely sounds like I need to up my game on all fronts. 

×
×
  • Create New...