Jauronimo

Trent and Jauron. Watching Trent run out of bounds 7 yards shy of the sticks on 4th down after intentionally running out of bounds and taking a 1 yard loss on 3rd down was the most gutless, pathetic thing I have seen on a football field. He would mercifully lose his job to Fitzpatrick after that shameful display in Green Bay. https://www.espn.com/nfl/playbyplay/_/gameId/300919009 Jauron's whole game plan was to keep the game close enough that we could potentially tie with a last second TD, an onside recovery, and a field goal. He would rather take the sure thing and lose by 7 than try to win and risk losing by 17. Together, they were a great match.

He doesn't have time for a break. He's got a meeting with HR in 3 minutes and its going to be a long one.

I hope so too but unless Groot takes a major leap or Von turns back the clock, I don't see it happening. The only thing we have added to pass rush is a late round, situational pass rusher. I think Epenesa is who he is and Oliver is close to his ceiling.

The planet was a veritable garden of Eden up until the early 1970s. Everyone just got along. This kind of radical social upheaval we see to today was virtually unimaginable in the 60s. Then women started wearing long pants and popping contraception like tic tacs and its been nothing but hell for regular guys like us since.

Well if it happens all the time then it couldn't possibly be wrong. How many people have you "knee'd in the nuts" at work?

Look, we are both men of the cloth. We jabber jaw, we go tit for tit. You win some, I win some, but at the end of the day theres a mutual respect. One thing that is not even up for debate and is that this country is miles behind the UK in bird law.

Its important to remember that football was invented so that young men who were born in a time of relative peace could prove to their father's generation, who fought in the Civil War, that they are also manly and capable of violence despite what their lack of confirmed kills would suggest. Football was invented and early games were so brutal that were frequent casualties. Its time we get back to our roots. Football is about futile displays of brutality and proving one's mettle. Its not about entertainment and commercialism.

Pepperoni, candied jalapenos, and hot honey to finish has been my go to for homemade pizzas lately.

The game should not be bound by time. The match should continue until one side concedes victory. Its how football was played originally and it still works in Test Cricket.

Most of the ideas in this thread are alarmingly bad.

Have you seen the price of eggs?!?

Houston is a 0 hour drive for me. I think I will go to that game. The only road trip I'm taking is for the Bills home opener.

Ball position is just one aspect. When was the runner down and did he maintain possession of the ball?

Maybe. Theres an incredible skill component to hockey too. Being a great skater and great athlete is not necessary to be a great hockey player. The greatest hockey player of all time had a training regimen of 6 pushups in the offseason. https://russianmachineneverbreaks.com/2023/08/13/wayne-gretzky-six-pushups-92-goals/

Totally agree. Everything about the construction of this roster up until this offseason was about scoring fast, getting leads, and rushing the passer/forcing turnovers. That strategy made a lot of sense. Of course Von got hurt and didn't bounce back and we couldn't quite execute the rushing the passer part but we could score. Then after the Miami game, which was a masterful show of what this team was designed to do, we couldn't score fast, slow or otherwise and ball control became the symptom rather than the plan. I am highly skeptical of this team trying to chew clock and put together methodical drives. Yes, they have done it. When you no longer have the option to score fast you do what you must. And Josh was highly reluctant to accept that we couldn't score fast. Denver, New England, and NY Giants were all games where our inability to score quickly left us having to defend with 2 minutes left and no chance to answer. The KC game we were in no mans land. Theres no way we really intended to salt 8 minutes of game clock and punch in a TD at the buzzer. No way that was the plan. When you give yourself fewer drives by design you better score TDs every possession and play stingy defense otherwise you don't keep pace with premier offenses. If this is really the plan for the 2024 offense then the plan sucks.

I am an amateur but I have spent countless hours soaking up as much as I can on this website. Its a lot like here but without all the weirdos and #######s. In other words, its nothing like TBD and not nearly as fun BUT it is useful. https://www.pizzamaking.com/forum/index.php There is even a great thread where a dude who owns a highly regarded pizza shop in Buffalo, Jay's Artisan Pizza, is helping people re-engineer a classic Buffalo style pie. https://www.pizzamaking.com/forum/index.php?topic=30764.0

Proofing and fermentation get used interchangeably but proofing is specifically that fermentation taking place after the dough has reached its final form. I don't consider a ball of dough to be the final form whether its thin crust or pan. I would refer to that step as cold fermentation (or room temp fermentation) but I know that others call that step proofing. Pan pizza includes a distinct proofing phase after shaping and stretching the dough in the pan but before baking which is what I believe 716 was referring to. This step is only a few hours at room temp. You don't stretch a thin crust pie out to 16" and then let it rise again for a few hours was my point. Any pizza place operating in New York or Buffalo worth visiting is fermenting or proofing dough for at least a good 8 hours and likely closer to 24 or 48. I believe the legendary DiFara makes a same day dough while places like L'Industrie are rumored to ferment 72 hours. Lucali rolls out their dough with a wine bottle and even in pizza crazed Brooklyn people wait in line for hours. I wouldn't want to push all that gas out of the dough after spending so long letting it ferment but no one pays for my pizzas. My friends are all free loaders.

Theres no reason to proof a thin crust pizza. It would cease to be thin and no clue how you would get it on and off a peel when its time to cook. Whether its NY thin, New Haven, or Neapolitan, you ferment until optimal, you stretch, then you cook immediately for best results.. Pan pizzas from sicilian, to grandma, to Detroit, to an old school pizza hut style, and to a lesser extent chicago style require proofing in the pan since you push so much air out of the dough during the spreading/stretching process. Without the proofing step the crust would be dense and chewy. Totally agree that Buffalo style is a close relative of Sicilian with the main differentiator being the amount of cheese, the sweetness in the sauce, and the use of cup n char pepperoni. I basically use the same dough recipe for making Sicilian, Detroit, Buffalo style, and classic pan pizzas (home cook; not a professional) which goes to show that they all have a common ancestor. The rest of the differentiation, which is noticeable, is in ingredients, proportions, and process.

The toast and table tap is common in my social circle with taking shots. I don't know why we do it but we all do. EDIT: I just googled it and apparently the table or bar tap is toasting the bar/house for their hospitality.

Prince Street is a Sicilian slice. Its basically a focaccia with sauce and toppings. There are sicilian pies all over the tri-state area with long histories. Buffalo pizza, like most other thicker american style pizzas, is a cousin of Sicilian pizza. Buffalo pizza uses way more cheese than what you get on a Prince Street slice (cheese on top of sauce rather than sauce on top of cheese like at Prince Street), has a sweeter and thicker sauce, and the dough is lower hydration which produces a smaller crumb. Its a denser more bread like crust than the airy focaccia style Sicilian (at least the original Bocce's recipe is). I know the Prince Street pizzas are cooked in a black steel pan with a decently high rim, swimming in olive oil, so the dough essentially deep fries in the oven. I could be wrong but I thought classic Buffalo style pizzas were cooked on a greased pan with a short rim. I don't think its accurate to call everything with a cup n char style pepperoni on it a Buffalo style.

I appreciate Claypool taking the interview and giving us his thoughts. I didn't love a lot of his answers as to what has gone wrong in his career. Its like he tried to say what he was supposed to say and mostly stayed on script but couldn't quite execute. Totally nitpicking here but in my anecdotal experience, people who are still a few hard bounces away from seeing the light are compelled to defend themselves and never quite arrive at the hard truths. He still couldn't help himself from insinuating that his past two teams weren't the right fit and that the Phins and Bears didn't know how to use him. Didn't talk about putting in the work to run a full route tree, issues of maturity, discipline on the field, dedicating himself to his craft or any of the main reasons why he is quite likely looking at his last chance to salvage an NFL career. That dude wore out his welcome with a guy who dealt with Antonio Brown, Le'Veon Bell, and Roethlisberger at the height of their combined egomaniacal, non-consensual, stupidity. And he managed to do it in 2 short years. If he can't crack top 6 in this WR room then I don't think he gets another opportunity. He didn't sound to me like a guy who is living with that reality but 8 minutes with media in OTAs is far less important than the conversation he had with Beane and McDermott.

On second thought, maybe you should put all your savings into that time share in Destin we were talking about.

https://www.espn.com/nfl/story/_/id/40192905/chase-claypool-mission-right-now Claypool is on a mission.

Pretty much every roster Rex Ryan coached could have gotten into the post season with any semblance of discipline.

As far as you're concerned, yes. Now go get your shine box!