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52-80

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Everything posted by 52-80

  1. After the Titans stint, he still got signed to 4 different teams while under the age of 30. No conspiracy about Jeff Fisher tainting VYs reputation can excuse his inability to hold a roster position if dudes like DeShaun Watson and Joe Mixon are starters in the NFL. If you can ball, someone will pay you to. And didn’t he fub up a basically courtesy job at UT on 3 separate occasions? People gotta reconcile with the fact that you can adore him for being a Texas GOAT and the reality that he is a fucking headcase.
  2. if its any consolation, i think the people youre arguing against also have mental health problems.
  3. the only question that hasnt been answered in this discussion is whether this thread will surpass the length of the vince young thread.
  4. Hard to reconcile watching this sport hoping for a vicious knockout, and wincing at slow mo replay of some dude instantly losing a few years of lifespan
  5. Counterpoint: places with exposure to 4 distinct seasons is nice. gives sense of tempo and cyclicality to life. you feel the leaves change. you sense spring coming. you look forward to “grilling season”. you swap sandals for ski boots. etc.
  6. Look on the bright side: he made more completions than Kyle McCord and DJ Uigalelei combined.
  7. engine bays used to look like this
  8. Packaging is an art.
  9. This is a good, clean, simple Homefield product. TX needs more gear like this https://www.homefieldapparel.com/collections/vintage-texas-ut-shirt-store/products/texas-baseball-script-tee
  10. Bikini, by Piet Mondrian
  11. You might not like it but this is what peak male performance looks like
  12. the year that Crash won the oscars for best movie
  13. got mine from the coop basically 20 years ago
  14. it cooks into a beautiful color and appearance on a pizza and tastes pretty good to bring some kick to a plain mozzarella, though i wouldnt eat it all the time. made one yesterday. (pic not mine)
  15. This griddle is a thicc boy. Also got the burger press, comes in exactly at 1kg/2.2lb which is perfect for flattening steaks and etc. Did the initial seasoning, then first cook of some smashed burgers on it. Took a bit of time for it to come to 400F, and the later burgers were cooked at 350F.
  16. i would have bet $0 that NDUJA was a food product from the south of italy , but instead like something from east africa instead. turns out , yeah, it is a calabrian spicy sausage, textured like a pate, tastes like smoked paprika with the heat of cayenne pepper mixed in a dough of lard.
  17. Would it surprise you if I told you this was the MRI clinic. And no, not being facetious, that is the actual location.
  18. Manc twat
  19. Sorry that already happened a long time ago and what they did was have small parades and civic festivities in cities like austin and san antonio.
  20. I binge-watched a bunch of videos and identified where I probably fucked up in precious neapolitan dough attempts: imprecise temperature and kneading techniques Temp matter throughout the entire process front to back. its not just water temp during fermentation. people monitor dough temp at all phases for proper handling and rise. Exact kneading techniques determines proper gluten development. Its possible to underknead but also overknead.
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