Jauronimo

Our wide receiverer room may have better but we need it to be even betterer than it is now.

But its the principle!...of showing your displeasure with the NFL by only watching 94% of the games.

"I can taste the tomato." This guy really knows his stuff!

https://buffalonews.com/sports/professional/nhl/sabres/seth-appert-leaving-rochester-to-join-sabres-coaching-staff-under-lindy-ruff/article_ec32635a-1130-11ef-a0e9-5fba3ddefe5c.html

I can tell you from experience that is not at all what happens. But if you would prefer to read from another source see the link below. https://www.seriouseats.com/perfect-pan-seared-steaks-recipe#:~:text=Moral of the story%3A If,worst way to do it. Also, searing doesn't seal in any juices. https://www.seriouseats.com/old-wives-tales-about-cooking-steak

Will he be as productive off the field?

He's saying you and @GoBills808 are Debbie from Depew.

Sous Vide Q is mostly what I'm using sous vide for these days. Sous vide Q has been an amazing trick for tailgate/camping. Having a few racks of ribs, a pork shoulder, even a whole brisket already perfectly cooked that only needs to get reheated on a grill for a few minutes is a game changer.

I was a big sous vide guy, and still use it for some applications, but I have gone back to tossing my steaks on the charcoal grill. The volatile compounds/flavors you get from meat juices and fat hitting hot coals is amazing and irreplaceable in my opinion. In comparison, sous vide steaks can feel like they're missing some soul. A little too perfect. I still have yet to try searing a sous vide steak over a chimney starter. Maybe that will be the best of both worlds?

My office does a Friday question/topic that is designed to generate light hearted debate and get everyone involved. It always gets a good response. If these threads of the day were all encompassing in terms of topic I think it could be a hit. Everyday might be a bit much. Examples are below: In the thread below, give me the travel pet peeve that other people do that drives you crazy / you wish would be illegal / incites violence in your soul. GO! The Mount Rushmore of major characters of popular shows that actually really stink has to include? This link will take you to the Guinness World Records Showcase. Go browse and then come running back to this thread and tell me one world record you think you can break

https://www.seriouseats.com/old-wives-tales-about-cooking-steak Just going to leave this here for you...

How long are you leaving your steak out to get it to room temp?

I edited and added a bit more color on my methods.

If cooking hot and fast, an instant read thermometer is your friend. ThermoWorks makes a great one. Take the guess work out of the equation. If you work a grill station at a steakhouse going by feel, sight, or time may work but for most of us that is a recipe for disappointment. Know your target temp. Rare 125, medium rare 135, medium 140+. Cooking past medium is inadvisable. I think ribeye is perfectly served medium rare. I will eat rare and raw beef but ribeye often eats fatty and sinewy when cooked below medium rare in my opinion. You want to render some of the copious fat. I think 137 is the Goldlilocks zone for ribeye where you have great texture, juiciness, and flavor. I cook a good amount of ribeye as its my wife's go to comfort meal. Your meat will continue to cook after you take it off the heat. So if you're aiming for a perfect medium rare, pull it around 128-130 and let the residual cooking land you at 135. Let your meat rest about 10 minutes after pulling from grill/pan. My cook on a grill will be, ripping hot coals, 5 minutes per side for a 1.5" to 2" steak, check temp, then probably 1 or 2 minutes more flipping every minute until desired doneness. Be careful with flare ups. Cooking over open flame for too long leads to bitter taste profiles. In cast iron, I get the pan hot over medium high heat, hit the pan with a thin film of grapseed oil, put meat in then toss in a knob of butter and your aromatics (thyme, rosemary, a shallot) then sear 3 minutes per side, flipping every minute after that until desired temp.

Salt your steak liberally hours before you intend to cook it or even the night before. Let it sit uncovered in the fridge while it seasons. Pat it dry before cooking. Then toss it on a ripping hot charcoal grill or in a ripping hot cast iron pan until desired doneness. If you are concerned about over cooking you could look into a reverse sear method which is relatively fool proof. Sus vide is completely idiot proof. I prefer to cook my steaks hot and fast. This steak sauce is a winner as long as you have good beef stock or some demi glace. https://girlcarnivore.com/brandy-peppercorn-sauce/

No one trades for depth safeties was the point. So OP's plan to "rebuild" by trading young backup level DBs and signing young backup level free agent DBs has a few notable holes.

I never said it was.

In fairness to the OP, the trade market for backup and 3rd string safeties is as hot as its been in nearly 20 years. Zero deals have been made BUT the market is still as hot as its ever been.

K, thanks

House money. Either the Leafs bounce in round one again or the Bs give up another 3-1 series lead in round 1. And the ending was perfect. Boston won unconvincingly priming them for a second round sweep.

40 and 50 IS cold!

This will be his third change of culture and atmosphere in as many years. I am starting to think culture and atmosphere are not the problem. 4th times a charm.

Is there a serious use of the term CHUD? I don't recognize any other definition but cannibalistic humanoid underground dweller so don't come at me with some zoomer definition that was invented on tiktok 6 minutes ago.

Shocking. Just shocking.

Some jackass asked TG to "go tell [ESPN personality] to STFU!". The other CHUDS joined in. That was his last day. Wawrow was less and less active but there was one final thread where JW defended himself and his profession against a bunch of dudes who insisted he had no inside information or access to the team and that better information was shared more quickly on Twitter. Much like TG, he said he no longer gets any enjoyment out of participating on the board.