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Texzilla58

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Everything posted by Texzilla58

  1. It’s all a factor. Dak was groomed by career QB3’s who lived by the “don’t fuck it up” rule. He did best with Kitna as his coach who taught him to trust his WRs to get the ball. With Moore he was throttled back again. Combine that with simplistic routes and WRs who aren’t great at separation, it’s a mess. my issue with Dak is that somewhere in his brain he has a big game problem. MVP-like reg seasons combined with terrible collapses in January. He isn’t the guy that can will a team to win. Few can but he hasn’t sniffed a champ game yet.
  2. Hopefully the new staff does away with one of the worst problems the team has had since Garrett: shitty wr coaches with simplistic high school route trees. It’s part of the QB3 philosophy of JG, Linehan, Moore. Add in the tolerance of lazy route running and Daks usual reluctance to use his receivers catch radius, the result is lesser WRs deliver lesser results.
  3. For all the shit the joneses get, no one out browns the Browns. https://steelersdepot.com/2025/04/browns-gm-didnt-know-they-had-to-make-kenny-picketts-5th-year-option-decision-which-they-will-decline/
  4. As a kid I’d watch my grandmother or mom or aunts shelling or restringing bushels of green beans, black eyes, cream peas, etc to end up with enough for a single meal. my grandmother started making green beans with bags of frozen cut ones. Basically make a broth from a ton of bacon, bacon grease, a ton of onions, red pepper, garlic and salt, then add 3 or 4 pounds of thawed frozen green beans. Add some brown sugar and a couple of chipotles and cook them to death. Awesomeness. We never got a fresh green bean again.
  5. That was a universal fancy dish in my youth. Mom would often serve guests the canned pear half with mayo and shredded cheddar or velveeta. Or the canned pickled peaches on lettuce. the worst luxo food my mom served: canned asparagus. In the Depression it was an unobtainable luxury; she preferred it over fresh to the day she died. She made a casserole of it with LeSeuer peas and velveeta and cream of mushroom soup. Dreadful by todays standards but everyone wanted the recipe
  6. I talked to a buddy yesterday who said his doc put him on jardiance for congestive heart failure. He said every morning when he takes the little pill with the big story to tell that fucking song goes to his head. And pisses him off because he pays over $300 a month for it to pay for those commercials. And because he is always looking for deals or alternatives his phone is hammered with jardiance shit.
  7. Tom just seems fucking done with all of it. Next season Bravo will probably do the whole season on below deck. I am not entertained with this season except on LCK.
  8. This report was just a single story. He did not drop because of this. Team draft boards vary wildly from team to team especially on players they deem as true number 1 grades. The Cowboys only had 12 players with a 1 grade. Other teams vary in number and by player. They are not based on anonymous sourced stories like this. the story that popped today is more indicative of why he dropped. There were only a few teams that need a new starting QB. But Shadeur had a private visit with the Giants but didn’t throw. Daboll had sent him a deck to study of some plays, calls, scenarios, defenses for the interview. Shadeur shows up with zero preparation and his entitled attitude. Daboll calls him on it, Sanders gets angry, and the visit goes south very quickly. This is with a team they wanted to draft him. Likely that took him immediately off the Giants board. if Shadeur did this same shit with the other teams it’s no wonder they dropped him down. The white board exercise is universal in qb interviews at combine, at pro days, and in private meetings. Mariucci does a master class on them prior to the draft. If Shadeur pulled this at the few teams he met with no wonder he dropped to 144. The other teams were told by Deion not to bother. pulling this shit at a job interview is just stupidity. Enjoy your draft room Legendary.
  9. At this point it could be better for Ewers to pick his spot as a UDFA rather than going onto a team as a camp arm.
  10. Legendary. Har har! The $ squared logo is especially hilarious seeing that his contract is going to be shit compared to a R1 deal. The talking heads will be full of blame, charges of racism, and indignation.
  11. It’s pretty simple. Different teams have varying o line schemes, with very different physical attributes desired to fit them. Arm length, hip width, bendability, etc play into it. Some want road graters others want ballet dancers. As no o lineman now comes into the league ready made you’re going to pick what you like and coach them up. this was an issue during McCarthy’s tenure. He had shitty o line coaches with schemes not in alignment with the type linemen they had in place.
  12. We have a punter. Jerry has his eye on trading up for a holder. Or a drop kicker.
  13. Boom goes the blindside. I thought Jeff was gonna call security to drag his ass out. He couldnt believe he got blindsided.
  14. When in doubt, Lisa Fain or Robb Walsh have the right answers. That is a fantastic version of great king ranch chicken, an ethereal dish. if you’ve only had the canned cream soup recipe you’re missing out. Those 50’s/60’s convenience casseroles for busy moms were pretty awful; mom made the king ranch one but with cream of chicken soup as I hate mushrooms and extra rotel and chilies. Fortunately no tuna casserole. These went away as the 80’s dawned with the intro of hamburger helper. We had that at least twice a week.
  15. My dad’s favorite Sunday night supper was leftover cornbread in a bowl with buttermilk poured on it. Usually with a bit of Tabasco. The dish has a name: crumble in. he also enjoyed cold spam and velveeta sandwiches.
  16. Tea in a restaurant is so hit or miss. Many don’t properly clean the vat, and it gets that pondscum taste. It’s often instant tea not brewed. I do find many places moving away from sweet tea as it’s expensive to toss all that sugar every night.
  17. You are reversed. Get out of Texas and your prawline in caramelly pecans. The TexMex prayline ones are creamy sugary pecan goodness. My mom made them with Eagle brand milk and a bit of red pepper and Texas pecans picked by my grandmother. A texican friend gave her the recipe. Awesomeness
  18. Tzarina freaking the fuck out because Lara said her psychobowl choice was wrong. Uhh front of house usually selects dinnerware. she be crazy. i don’t get all the glassware they use on all these boats, especially sailing yacht. Here’s your red solo cup or can of beer. also if i had the means to take a vacation on one of these boats im not doing stupid fashion shows, not bringing formal wear, dress shoes, or stupid loads of jewelry. I’m fucking off and eating whatever the fuck I want.
  19. We call this pepper sauce and it goes on greens, but it’s also good on cooked to death green beans. all Louisiana hot sauce was called Tabasco. Like all soft drinks are cones. You have Tabasco? What kind?
  20. I don’t understand this dogmatic approach to sweet cornbread. You know why this dogma exists? Because it’s how you tell the kids to shut the fuck up about plain cornbread when you’re starving in Reconstruction Texas and south. Or sharecropping. Or in the Depression. Sugar was a luxury. It’s why we ate various weeds, pig guts, and trash fish. I like a wide array of cornbread. No sugar, or sweet like cake, with corn, or jalapeños, or cheese, or blueberries, or cracklings. I make jalapeño cheddar pancakes for pulled pork, or corn sticks, or muffins. My usual is bacon grease in a cast iron skillet made when when there weee still Comanche raids in Texas, with a bit of sugar and jalapeños. Wife likes molasses I like honey. I celebrate all good cornbread. i put brown sugar and a ton of red pepper in my greens. The pot likker is ethereal. i am fine with eating beans in chili, but cooked in a separate pot. the Collin Street pecan cake is addictive. I lived in Oregon 20 years ago and tillamook was really good. The export version is less so, maybe they got bought but it’s seems more airy now. I like Breyers natural vanilla, or Haagen-Dazs caramel cone or pina colada.
  21. Some Texas treats are simple Atkinsons peanut butter bars, especially the smallest ones. pralines. Not chewy New Orleans praw-lines but sugary creamy pecan pray-lines from an old school Tex Mex joint. They used to be free with your enchilada combo plate. Milky Way or snickers or zero bar, in a freezer at a filling station.
  22. To go with the good Texas food thread… what do you hate in Texas foods, traditions, joints whatever starters: congealed salads. I can tell you some horror stories from the 60’s dickeys bbq. You’ll find better in North Dakota. blue bell. Listeria factory with indifferent management. HFCS and air. Lone Star beer. Not good. Never was good. Pearl was much better. gulf oysters. Grown in sewage. Nope. I eat only cold water oysters. hot Dr Pepper. My grandmother made this in the winter. Poured a bottle in a saucepan, warmed it, pour into a coffee cup topped with a lemon slice. Like a mix of paint thinner and and lemon pledge.
  23. The best bite is the beef and bean with the hatch chile cheese. Together. It’s a mess on the road to stack them to eat together and you might dislocate your jaw. I’ll be in Oklahoma Thursday and will take a bowl to put both in together.
  24. 50 years ago, salsa was hot sauce. In a Tex Mex joint one asked for more hot sauce. There was no such thing as “salsa”. That change started around the 90’s. Back then Louisiana hot sauce was just called Tabasco, as no one bought anything else like Crystal or Cholula or Texas Pete. Pepper vinegar for your greens was called “pepper sauce”.
  25. The joint he opened in was originally a Sambo’s. It’s an old nasty building. I tried it after he opened and he was selling swai, then added real catfish, then says now just catfish. I don’t trust the dude. Some reviewers said they got swai when they ordered catfish. I got chicken instead of fucking swai. It was average. anyway if you’re in that area just go to Catfish Sam’s right down the street. It’s still very good. in Mansfield is a newish place called Bob’s Chicken and Seafood. Debbie Ln at Matlock next to Kroger. The chicken is outstanding, as good as Mikes in Dallas. Excellent huge fried shrimp and tasty fried oysters. Catfish not swai. And fried chicken skin and chicken cracklings (skin with some meat) should be sold by the dump truck. check it out.
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