BuffaloBillsForever

Their drummer is awesome.

Golden Soul is a B word.

http://blogs.buffalo...-the-draft.html I have a feeling he will soon become a fan favorite.

Good pick. This is a prototypical safety in a Rex Ryan/Pettine schemed defense.

I have, when I was a child. A few times. I only heat up bacon in a pan until it is warm and starts to render a bit of fat on both sides. Technically the USDA defines bacon as cured pork belly, but they also recommend you don't eat it right out of the package.

Cured pork belly is bacon.

IMO one of the worst things to eat is over crispy, brittle bacon. I'm definitely in the non-crispy bacon camp.

The more I examine the Bills, the more likely we will be drafting in the top 3 next year. This team is going to be awful.

Kyle Moore was the only Bills defensive player that got good pressure on the QB week after week and with limited playing time. Wasn't great against the run but was a bright spot on a putrid defense. He will make plays for the Bears.

Another benefit of steaming them first is that it does add moisture to the wing. They don't dry out especially if you have the rack elevated above the baking sheet so the wings are not in direct contact with the surface of the baking sheet. Google Alton Brown Chicken Wings. It will give you precise directions on what I am talking about.

You can make SUPER SUPER CRISPY wings at home without a deep fryer or pressure cooker. Steam the wings (like you would a vegetable) for 10 mins. Steaming allows excess fat to come off the wings so they don't smoke in the oven. Lay them on a baking sheet and pad completely dry with paper towels. If you have a cookie or bacon try that you can elevate on top of a baking sheet lay the wings on that. Bake at 450 for an hour flipping the wings after 30 mins. It's a technique that Alton Brown used on good eats. Works very well. Crispier wings than what you get with a deep fryer...seriously...but longer process and more work.

Nothing has changed under the Russ Brandon Era. I fear we might be one of the worst teams in the NFL next year. The Kolb signing takes the cake.

About 8 million too much. Waste of cap and roster space.

Kolb is terrible.

Great point about the ketchup. It sounds weird to put in a wing sauce but it makes a lot of sense. What ketchup has that the combo of melted butter and hot sauce lacks is viscosity. Another problem with standard Buffalo wing sauce is that it doesn't adhere to well to the wing especially the mild/medium wings that are heavily laden in melted butter. Ever have a pool of wing sauce sitting at the bottom of your basket but your wings are bare?

Actually that is the difference between a prospect who is unkown and an established, proven under performing injury prone player like Kolb. I'll take a prospect like Nassib over Kolb anyday.

Yeah. Now we are signing a player we know for sure sucks.

He tenure is just like Rob Johnson, but even with more injuries. Waste of roster spot. This time we are picking up the scraps. What do these type of players ever accomplish?

Can't even really say he is an improvement over Fitz. Certainly more injury prone. Fits in with the Bills.

Wow! Jerry, Jerry, Jerry. Stop it! You have gone senile. This is as bad as the Fitzpatrick contract on what he is getting with his team as opposed to his worth in the open market. I'd probably peg Romo as 12-13/year. Vastly over hyped quarterback and NFL players think so too. Dallas just made the worst mistake to lock him up for six years...they should be moving on. Jerry will regret this. What is the tone around Dallas about this deal? This is like the Palmer/Raiders trade a while back and you can just assume will end badly.

Never worked with sodium citrate, but if it is a emulsification agent would probably work well for not allowing the sauce to break after it has been tossed in the wings and heated up. Getting a basket of oily, separated Buffalo wings is nasty. The sauce might not be broken when they are tossed, but by the time they are brought to the table, the damage has been done by the heat of the wings.

I find the standard of butter and hot sauce to be not all that appitizing and here's why. Go back to grade 9 science. What happens when you mix a fat (oil) with vinegar. Or in this case butter and franks. They separate! There needs to be a binder, i use a very mild BBQ or ketchup and don't use much butter. 3/4 cup of franks. 2 Tablespoons melted butter 1/3 cup BBQ sauce (mild) 1/4 cup ketchup 2 Teaspoons celery salt 1 Clove garlic finely, finely minced.

Definitely...or duck fat!

Thanks for putting that into perspective. Damn, we are bad at the WR position!

Great or even good tight ends are the single biggest mistmach facing the majority of NFL defenses. Very tough to scheme against.