hondo in seattle

Valid point. But I also think we're quick to judge a coach a bad hire and that makes coaches reluctant to work for us. If we fired Rex after two years it tells prospective coaches that they have a 2 year leash. Sometimes I wonder about DJ. I think maybe he was an OC away from being a decent head coach. We had a good DC and ST coach and those units were performing reasonably well. We just needed more talent on the offensive side and a good OC to put that unit together. But, as per usual, instead of fixing what's broke we threw the baby out with the bath water and started over from scratch.

After reading this thread, I told the wife I was going to give her an Anova for Xmas so she could start doing sous vide. She wasn't happy.

I would take what Brandon says about analytics with a grain of salt. TG mentioned that 6 teams refused to let him speak to their analytics guys. Secrecy is the rule right now.

Cookie was quite a character. I wish a current Bill had the cojones to go to the Pats bench and say, "Which one of you f*ckers are next?!?!" And the size/talent to make the threat frightening. James is another almost-forgotten Bills hero.

To me, the bottom boundary of success would be making the playoffs. More ideally, we would win the Super Bowl. If the past 16 years is any indicator, our chances of a successful season are very small. Rex getting fired is not a success. We've fired lots of coaches since Levy retired. Where's that got us?

For those under-appreciating Cookie, he averaged 4.5 yards per carry for the Bills. And, admittedly, his best years may have been in Canada before joining the NFL. Thurman averaged 4.2 yards per carry in his Bills career. Cookie was a beast: 6'3", 250 lbs, and mean. In 1962, he rushed for 1000+ yards (in a 14 games season) at 5.1 yards per pop, ran for 13 TD, caught 2 TD passes, and kicked 8 FGs, and was named the AFL MVP. Cookie led the AFL in rushing 2 of the 3 years he played for the Bills. There's all sorts of great stories and comments about Cookie, for example: “Whoever’d run up, he’d run at him and then run over him,” his former Bills teammate Booker Edgerson, a defensive back, told Jeff Miller in “Going Long,” a history of the A.F.L. “A lot of guys said, ‘Why don’t you sidestep and run around?’ He said: ‘I want to teach them a lesson. If I run over ’em, they won’t come up anymore.’ ” http://www.nytimes.com/2011/01/11/sports/11gilchrist.html?_r=1 The Bills had to win to host the AFL Championship game six days later. The atmosphere was tense, the room quiet. "Cookie stood up," Maguire recalled, "and said 'I'm going to tell you something. If we don't win this game, I'm going to beat the s--- out of everybody in this locker room.' " Just then, Bills head coach Lou Saban and assistants Joe Collier, Jerry Smith and John Mazur unwittingly walked into their star fullback's escalating fury. Maguire continued: "Cookie pointed and said, 'And I'm going to start with you, Coach. I'm going to kick your ass first.' I just sat back in my locker. I knew he meant it." On the first play of the game, Gilchrist took a handoff from Jack Kemp and trucked helpless Patriots safety Chuck Shonta. [Cookie knocked Shonta unconcious]. "Cookie ran right over his ass," said Maguire, the Bills' popular linebacker and punter. "Then he went up to Bob Dee, who was the defensive end, and says 'You're next.' Kemp came over the sideline and said 'We've got to get him out of there. He's going to kill somebody.' " [According to other unsanitized versions of the story, Cookie went the Pats bench and shouted, "Which one of you f*ckers are next?!?!"] http://espn.go.com/blog/afceast/post/_/id/24656/cookie-gilchrist-rumbled-right-until-the-end

I hate to say it about a killer, but I agree with K-9. OJ was at another level and you had a sense of wonderment when you watched up at his peak.

There's definitely something to this.

There are facts and there are theories. Facts say kickers score a lot of points. That can't be argued. But the theory that kickers are worth of 2nd round draft choice is a bad one. There's a world of difference between a 1st round QB and a UDFA QB. That's why so many QBs get drafted early. There's not a world of difference between a the first kickers drafted and the ones not drafted. That's why very few kickers get drafted early. Kicking the ball is not a comparatively rare skill. Throwing the ball in a game time situation is a rare skill.

I have a weird masochistic thing going, I guess. I've eaten Ghost Chilies, Trinidad Scorpions, Carolina Reapers, etc. While I enjoy a tasty hot sauce, I never enjoyed a single eating one of those extreme chilies. In fact, I once punched a table, crying, "Never effing again!" Yet when someone eventually develops a new hybrid that Guinness certifies as the new hottest pepper in the world, I'll probably eat that one too.

Bruce is arguably the best DE of all time. OJ is arguably the best RB of all time. I'd choose Juice ahead of Bruce but, to me, those two are the clear top 2. We haven't had any other players that you could reasonably argue were the best ever at their position.

Scoring rankings are a misleading data point. Kickers score more simply because they get more opportunities to score. The real question is one of "value added." On average, a 2nd round kicker is only nominally better than an UDFA. A 2nd round LB is typically much better than a UDFA.

Count me in this camp. I don't think we give Rex a shorter leash because Rex is Rex. The Steelers have had 3 coaches since 1969. That approach seems to work. The next time the Pittsburgh HC position opens up, it'll be the most sought after coaching position in the NFL. Coaches want a fair chances to succeed and the Steelers provide that. So they attract the best candidates. If we start firing coaches for mediocre records after two years, no one decent will want to coach here.

When I read the first line, I was dubious. It's hard to cook a great steak at home. Depending on where you live, it's hard even to find nice prime quality steaks with good marbling to begin with. But as a I read further into the post, well, I'm impressed, and salivating maybe more than a little. The best steak I ever had was probably an (American) Wagyu ribeye at Colicchio's in Vegas cooked in a Grillworks Infierno wood-fire oven. I've also splurged on slim slices of Japanese Wagyu beef at a Yakiniku restaurants a couple times. I think I can find good quality American Kobe beef in butcher shops here in Seattle. Maybe even Japanese Kobe. But I lack both the skill and equipment to cook it right.

Here's a good article on Kobe and Wagyu beef: Under Japanese law, Kobe beef can only came from Hyōgo prefecture (of which Kobe is the capital city) of Japan. Kobe cows are fed a special diet of dried pasture forage and grasses such as rice straw with nutrition-rich feed supplements made by blending soybean, corn, barley, wheat bran, and various other ingredients. They are not fed pasture grass. Kobe Beef, Kobe Meat and Kobe Cattle, are also all trademarks in Japan. The United States does not recognize these trademarks thus promoting free use of the term “Kobe” in the US without regard to Japan’s strict standards. Consequently restaurants and retailers market various types of American or Australian Wagyu beef as “Kobe beef”. Japanese beef was actually banned from being imported into the United States from 2009 until August of 2012. What we see most of domestically, is American Wagyu or Australian Wagyu (Kobe Style) beef. Legitimate Kobe beef is priced around $200 per portion for a steak, and $50 for a burger. If you see something on a menu referred to as Kobe priced less than that, it is most likely domestic or imported Wagyu. http://www.burwellscharleston.com/blog/23-kobe-vs-wagyu-beef

Restaurants like Sizzler sell comparatively cheap steaks. Texas Roadhouse provides better quality steaks but is still not high end. Places like Ruth Chris are high end. Btw, I think someone said the new steakhouse will sell Wagyu beef which is wonderful stuff. But most "Kobe" and "Wagyu" steak sold in the US is fake. It's actually "American Kobe" or something like that and often a lesser quality.

Nice find. Good Burmese restaurants are a rarity in the US. I'll make sure to visit next time I'm in Buffalo. I took my family to BOSS the last time I was in Buffalo. My 96 year old father liked it. I wasn't wowed.

Classic.

Great point! I kind of agree and kind of don't. I prefer little ethnic restaurants to fancy steakhouses. But some steakhouses - like Tom Colicchio's Heritage Steak in Vegas - are special.

Someone told me she once saw Fred at El Gaucho in Seattle (actually the one in Bellevue). That might be one of the nice steakhouse Fred's referring to. The most expensive steak there is $129. They have other steaks for $50-75 but those don't include sides. Real estate and labor rates are cheaper in Buffalo so the prices for a comparable meal in Buffalo should be less. Overpriced? I'm not convinced. A really good steak tastes like heaven.

For the sake of these guys, I hope you're right. I'm in the restaurant business and would worry about opening a high end steakhouse in a smaller, blue collar city that already has one. How many people in Buffalo want to buy $50 to $100 steaks and how often? I do like though that their concept sounds different than Buffalo Chophouse.

I had an order of wings with Death Sauce during my last trip to Buffalo and was disappointed. I've eaten wings around the US and internationally. Buffalo, home of Buffalo Wings, should be the home of superlative wings. The best and hottest wings should be in Buffalo. 7 Alarm wings at the Wing Dome here in Seattle are much hotter. Hell, the wings I make at home are hotter. Maybe I should offer them my recipe.

I know Buffalo already has the Buffalo Chophouse. Does it really need another high end steakhouse? Nonetheless, it's cool to see ex-Bills - especially Fred - investing in the city! “It’s not so much investing in a steakhouse as it is investing in a community we believe in, that we have a lot of love for,” said Moorman. “Buffalo’s not just a place I plan on forgetting about,” said Jackson. “It means more to me than just a place I played football. It’s a place my family will always consider home.”

I love Buffalo's old buildings. I'd love to see them renovated rather than demolished if possible. I was bummed when the old Century Theater was torn down in the 1980s. And driving down Delaware is bittersweet. So many of the mansions gone; the ones remaining giving testimony to the glory that once was Buffalo. And then there's Buffalo Central Terminal - they've been talking about doing something good with that beautiful building for years but nothing much seems to happen. I'd love to see a local billionaire step up with a plan to revitalize some of Buffalo's historic areas. This is another reason Buffalo needs Fortune 500 companies.

I'm going to say something unpopular... Whenever I come back to Buffalo, I can't help but notice how old & stagnant everything looks: old homes, old businesses, and a skyline that hardly changes. I say this with absolutely love. I was born & raised there. And I enjoy uniquely Buffalo places like, for example, Parkside Candy on Main Street which is a decaying architectural gem with great chocolates and sponge candy. Very cool place, emblematic of Buffalo's faded glory. Many American cities look far newer and seem more vibrant and dynamic than Buffalo. Additions to the skyline are always popping up in other major cities. New housing projects are being built all over the place. Standing in one spot, I recently counted 12 construction cranes in Seattle building 12 separate high rise projects at the same time. Bellevue, WA, (across the lake from Seattle) might have a more impressive skyline than Buffalo and Bellevue's skyscrapers have all been built in the past 20 years - most in the past 10. Microsoft, headquartered in nearby Redmond, is behind much of Bellevue's new growth. Buffalo would benefit from a few Fortune 500 companies with the high paying jobs and the ancillary business that Fortune 500 companies bring. I read an article once that attributed a lot of the amazing growth/renovation in the South Lake Union area of Seattle to a small group of high tech mega-millionaires from Microsoft, Amazon, etc. Buffalo has Terry Pegula who, although he doesn't live in Buffalo, does like to invest in the city. The Canalside transformation has been impressive. To gain momentum, though, Buffalo needs more. I think the Bills will stay in Buffalo as long as the Pegulas live, which is great. But for Buffalo to be a sustainable sports town for generations to come, it probably needs to be in the top 50 of the USA in wealth and population. The economic trends of the past 50 years need to be reversed.