The Dean

Yes, that is a good one.

While Belicheat was stuck playing 4D Chess, Bennett was playing 6D GO!

A friend from Buffalo, who lives down here, told me to come over for some Sahlen dogs. I'm not the biggest hot dog guy (many might disagree), but I do love a good grilled Sahlen. Anyway, my bubble was busted burst when I discovered they weren't the "natural casing" type. Not bad, but a real let down when you expect the "real thing". And CfG, while a Sahlen is much better grilled, IMO, if you are going to cook hotdogs in a crockpot with cabbage, I'm guessing a Sahlen will taste better than most other dogs. Just guessing as I never cook hotdogs in a crock pot, and I hate despise cooked cabbage.

I do like GOOD pepperoni, like Ezzo's. But I can do without most of the fake garbage they put on most pizzas. WNY pizzerias even have a special pepperoni created especially for them: https://www.ezzo.com/products.html But a good crumbled spicy Italian sausage works for me, too. YES! To make it right, the oven has to be REALLY hot. We actually had a decent place here, for awhile. But when they were busy, their pizza was always very soggy in the middle. I'm fairly sure their ovens couldn't get hot enough to keep up with all the opening of the doors. Most great pizza ovens are open all the time, so they have to be really hot. I make pizza at home, sometime. The best I can do is 550 convection. My pizza stone gets pretty hot, and I do OK, since I'm never opening the door while the pizza cooks. If I'm really lazy, I use these pre-made crusts, which are far better than most of the pizza in the area: http://brooklynbred.com/pizza-crusts/ Now I want to go to Rocco's

Well, a good pizza is worth it, IMO. No GREAT pizza in St Augustine. There is one pretty good Italian restaurant with a wood burning pizza/bread oven, imported from Italy. They make all their own pastas, and of course, pizza. They don't have a big toppings list (very traditional Italian--no pepperoni) and no choice of size---it's probably a 10"-12" pizza. I usually get the margherita (fresh basil/mozzarella) and have them put some of their house-made spicy sausage on it. Now, it isn't GREAT, but it is, by far, the best pizza around here. It's also about $15. But I'd rather spend the $ for good pizza, because crappy pizza isn't worth buying, no matter how cheap it is. I mean it's OK if you have to feed a bunch of kids---but fortunately, I don't have that issue. Also, I always order my pizza "well done, crispy crust". I hate a soggy crust. I'm fine if the bottom is a bit black.

Downright Watsonesque.

Thanks. I'll have to check it out, next time I return.

Aren't there some brick/wood/coal oven, thin crust (real Italian style) pizzerias in WNY? When I moved back in 2002, for a couple years, I think there were one or two. I'm embarrassed to say I never got to one of them. As for grease, I'd rather it not be greasy. But many of the best pizzas I've ever had were greasy.

Way back when (late 70s early 80s) when La Nova was all the rage, I thought Mr Pizza (which was close to La Nova) made a better pie. Tried one years later (on Elmwood?) and it sucked. Always liked Bocce (and Milano's I think?--Bocce offshoot), but it wasn't something I could eat all the time. It was a good "change of pace" pizza. The Kenneth Davis of pizza. Strangely, when I return to WNY, I'm drawn more to the sheet pizza of places like Mr Ventry's and Pizza Oven in Niagara Falls. Already made (yet somehow still hot and fresh, and never under a heat lamp) and sold by the slice.

Agreed.

The fumbling out of the endzone rule is worse. But these new complicated rules for what constitutes a catch are absurd.

If it's a good pizzeria, then it should be topped with whatever your ordered. I'm a traditionalist/minimalist, with pizza. Sausage is fine. Pepperoni is good, if it's good pepperoni. Fresh basil is terrific. Others I deem "acceptable" on something named "pizza" (even if I'm not crazy about the topping) are: onions, garlic, olives, mushrooms---the standards. No pineapple, bacon (unless is pancetta), ham, teriyaki chicken, etc. Yes, that's where it was. NO!

Not sure if it is still there (the owner has been trying to sell it), but La Hacienda, in Niagara Falls, was always my favorite. (No relation to Bob and John's La Hacienda.) Sorrentino's. Not bad. Santora's was also from the Buff area, can't remember where. They opened one in Daytona Beach. Terrible.

I'm rooting for the Cardinals, but that's just a horrible rule. C'mon.

Let me get this straight. You hand-fed a girl named Melanie bologna, in Atlanta?

I'm not sure why, but I like the Steelers' bumble bee unis, and the real old fashioned Packers', too. I can do without the puke green abomination the Seahags are wearing.

I'm thinking a "4D Chess" button might save us from a few thousand SP posts. Oh, wait. This was supposed to be about nonsensical features.

You only take a few bites. Duh. And how do you eat it, if you don't have it? You eating cake you don't own?

We're getting closer, I think.

You should buy him a bandwagon for his birthday. Wait, do they sell bandwagons?

Actually, my sister is going through that now, and it has been BRUTAL. She has been out of commission for a couple weeks. But she isn't "football tough".

Sorry, I think you forgot something. Fixed it for you.

Stefon Diggs, WR. Questionable: Teeth Walk it off. Rub some dirt on it. Spit it out?

I don't think he was a good pickup for the Bills, but I wish SOME team would have spoiled the Pat's move.

Winner, Winner. What's for dinner? Hmm? Impossible you say? I'm thinking maybe it isn't. And there you have it. It isn't impossible. Difficult, I'll give you that. But not impossible. Bottom line: Bills win, Bro has nice game. And all is, mostly, right with the world.