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  2. Then you're already about 3 hours behind.
  3. I don't think the players in the locker room are bothered. They support each other when it comes to contracts. The more money Cook gets helps other RBs later. 👍
  4. I like Davis a lot. I think he's a good steady back that runs well and has some good receiving skills. To me a "starter" at RB is irrelevant. Whomever gets the first snap or first series can largely depend on formation and gameplan. I do see him being a guy that can handle the 45% workload that Cook had last year. I do think Davis is better served being part of a committee than a workhorse. Which is what the Bills seem to favor at the position. So could he "start"? Sure. But him with Ty Johnson still likely isn't enough for what the Bills want to do at RB unless he breaks out and shows a skill set he didn't have last year. So if the Bills aren't planning on Cook being back next year I feel like they have to replace him either in the draft or FA (Breece Hall and Travis ETN are notable FAs next year) to pair with Davis and Ty.
  5. I mean, check out my post at the top of this page as far as what it looks like when they go to the other RBs. The coaches moving away from Cook is more bad coaching (again) than anything to do with Cook. Why would Etienne, a blue chip 1st round pick from a top program in his contract year, take less than Cook? They are literally in the same situation. Except Etienne can blame the Jags organization for his lack of production. You're just right back where you were. This is Cook with extra steps. Sign the guy you drafted and who has been in the locker room the last 3 years.
  6. Why they’ve kept this guy around is beyond me. Hes constantly injured and when he is in the field he’s pure trash.
  7. What I found far more offensive was a billionaire asking me to drop 10k just for the rights to buy tickets in his new stadium Sour grapes mostly
  8. Totally agree with this
  9. Remember when everyone ridiculed “Club Marv”? Now it is the norm throughout the league. I agree with you on the injuries.
  10. I see throughout the thread that folks are somewhat in the camp of Ray Davis being an adequate replacement for Cook if Cook were to be traded (or if he held out (which I don't think he will once the season starts). Honest question, what do people see in Ray Davis that makes them think he is starting NFL RB? He looked "ok" last year...had that one long receiving TD...but otherwise, he just seemed like another guy. Just curious what other people are seeing in Davis in place of Cook?
  11. Same! I’ve been watching since the first season. It’s so cool the Bills are going to finally be on the show.
  12. It’s too soon.
  13. Sticking with guys like Specter even though they’ve shown to be huge liabilities when given the chance to step up is one of McDermott’s achilles heels. Loyalty is an admirable quality but not when trying to win a championship.
  14. i think you're at the perfect point in your life to be here. i never thought it was fun when i was younger, but there's so much for families to do. we stopped having people give our kids gifts a long time ago. now we get season passes to as many things as we can...the strong, whickham farms, the zoo, science center, etc. even taking the kids to local sporting events is a new one for us. cheap and entertaining. the area you're moving too is awesome. i live up the street by casa larga. i'm in that weird zone where i have a victor mailing address, but we are in fairport schools. i constantly driving through the basin to take my kids to school in pittsford, and other than rush hour, i love the area. my wife an i got to happy hour at branca weekly. it's a great spot.
  15. Chefs, food critics and foodies all agree--the tenderest meat on the planet is Wagyu Beef. Japanese cattle carefully bred, the meat has a marbling that make it moist, tender and flavorful. It melts in your mouth. You can cut it with a fork. It's very expensive. And among the Wagyu cattle the most prized is Kobe beef from Tajima Castle. These cows are spoiled during their life-treated delicately, fed succulent grasses and beer, and even given daily massages with rice wine vinegar. The result- perhaps the most tender meat in the world. But they are wrong. The most tender meat in the world is found on Baylon Spector's calf. Baylon Spector's calf has also been-conditioned -over several seasons -into a soft, delicate, fall-off-the-bone (literally) meat, and it is expensive also. So highly valued it rarely arrives on the plate. Feel that. A soft summer wind arises at Highland Park, refreshing the sweaty athletes. Listen to the murmur of cicadas. Hear the rip at the five knot breeze tears baylon Specter's muscle from his tibia. I want a Baylon Specter calfburger.
  16. Every year they trot out some fashion that's worse than the last season's...glad to see that they're at least consistent.
  17. Yea, that dude is out to lunch. It would take something more like Rousseau, a 1st and Cook. That would be largely a cap neutral deal and Jerry doesn’t want futures.
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