Jauronimo

And I had just tried to post my inspired defense of Jeff Tuelegittosit

Strong parallels to the 2007 Bills and 2013 Browns.

I thought we settled on Straight Nate?

How does it stack up to the "emotional romanticizing" of current players, coaches, and front office personnel? Is it any less ridiculous? Here are legit takes from the past 2 weeks: -Peterman could be our Brady -Peterman = Brees -McDermott and Beane are building the 89' Cowboys Oh, and does this concept apply to romanticizing former members of the Buffalo News?

For Jesus!

How much would you like to wager?

Those guys will be "Process" guys though, fwiw. Can anyone articulate the Process I've been hearing so much about?

At least it can't get any worse than Tyrod and last year, amirite?

Isn't that kinda how we got here in the first place?

Who needs talent when you have McDermott, leader of men? This "machine" is so well oiled it might just contend with the Exxon Valdez or Deepwater Horizon.

Yes, we should have waited a few minutes longer so I could hit my over 2.5 INTs, less than 150 yards passing, over 4.5 sack parlay.

We should see far fewer threads started about making the playoffs and getting no respek from the national media.

Silver lining: At least our 31st ranked passing attack and QB situation couldn't get any worse, amirite!

I think the BIGGEST problem with this team is the lack of respect we get from the national media.

I keep telling my mother to stop masturbating so much before she goes blind but she doesn't listen. Deafness due to masturbating too much.

Around 1966

What are their different skill sets? They have different strengths and weaknesses. Maybe you bring Allen in for a Hail Mary if you haven't cross mid field. What else do you run with Allen but not Peterman without tipping your cards? The difference is JAckson can pass (arguably) and hes definitely a run threat. You can run option plays, designed QB runs, or let him execute the standard offense. Allen has decent mobility but no defense is scheming against his run game like Tyrod, Vick, Jackson.

What plays are packages do you run with Allen that you don't with Peterman? Go deep and chuck it 70 yards? That might get a tad predictable.

I think you can get solid results but brining isn't all that its cracked up to be and there are a lot of myths. Liquid penetrating into meat and flavoring the tissue being the most common. There is no doubt you can add moisture which is great for long roasts but you're also soaking the skin. https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html As far as fried chicken, I think theres something to be said about buttermilk marinade which helps tenderize. https://www.seriouseats.com/2015/07/the-food-lab-best-southern-fried-chicken.html Your sous-phobia sickens me.

I suspected as much. I talked to a chef here in Houston who told me he had a food truck that specialized in wings. He would sous vide them in a giant bag, scrape the fat off, and then fry. Said he reduced the fry time to 5-6 minutes. Likely improved quality as well. Hot take here: brining in liquid is a stupid waste of time. Fight me!

Confit, as in duck confit, is the method of cooking in fat at low temps. Think a gentle simmer in hot fat. The meat is often left in the fat which congeals at room temp or cellar temp in the old days, and can last for months if totally covered. Maybe oil poached would be a more apt term for this process but the methods are basically the same.

The confit stage will cook the meat and render the fat out of the skin without overcooking or burning the skin. You can also steam the wings to achieve the same effect but you do risk overcooking and you introduce moisture to the skin. The second fry makes that cooked skin perfectly crispy. I have not been able to achieve the same results with one fry. I am very curious as to how the big spots in Buffalo manage to crank out the volume without sacrificing quality.

Whaley is the son of Satan and drinks babies' blood. Beane is a child genius with a heart as pure as fresh snow.

Wasn't Chas Rhinegold in the mix too?

What Wayne said. https://www.seriouseats.com/recipes/2012/01/ultimate-extra-crispy-double-fried-confit-buffalo-wings.html The results are excellent and the quick second fry makes this an ideal game day recipe. I think the sauce could use some work, but that's the fun part.