That's No Moon

You know, for as long as that was - they were only truly terrible once or twice. The Bills of the 70's were much worse. The 1984-85 Bills were MUCH worse than any single team during that era. They came very close to making the playoffs a couple times, they had very strong starts to seasons a couple times. I don't need a cheerleader. I also don't need someone to B word just for the sake of bitching either.

It's more like I've read enough of work to know what his work is going to say so when I see his name on a column I roll my eyes and turn the page knowing exactly what his take was without even HAVING to read it.

Put it this way, if I want to hear incessant criticism of the Bills all I need to do is listen to the voices in my own head. If that's not enough I can come here. My issue with him wasn't his criticism, it was what he chose to criticize and when he chose to criticize it. He found it to be his job to piss on everyone's parade during the briefest glimmers of joy and hope during a dark time. You are allowed to let people briefly enjoy something and not lose your journalistic integrity. I get what a columnist does, when you write the same basic column for 20 years it gets tired to read.

Not contributing clicks to anything Jerry Sullivan is connected to ever again. I don't care what he says. He was bitter when he worked for the BN, he's bitter now and lashing out at anyone and everyone other than himself and his hackery for losing his role at the paper. I'm shocked.

It's written in purple crayon. Scratch and sniff stickers represent the x's and o's.

How about Natty Ice?

Local?

They say that as though it's a good thing. That guy died when he got to the big show too.

It's a little unnerving to know your punter is a person none of us have seen kick and your holder is person none of us have seen hold. The way these kind of changes usually go is through a camp competition where we'd have a chance to see both players head to head. If Bojoquez had kicked in pre-season it'd be easier to have a warm fuzzy about it. Schmidt really wasn't very good and was extremely inconsistent in his own right. Even last week, he pinned the Bears at the 1 then promptly shanked his next attempt (though he was bailed out by a friendly bounce). The knock on Bojoquez is apprently placement which, admittedly is an issue. If you have a coverage called to pin a guy in on the right and then the kick goes left you are very vulnerable to a big return. One would also hope that bit is coachable. I acknowledge your apprehension. Hang in there. Just think how tuned in you'll be to punts this weekend.

Not a coffee drinker but my father-in-law ran the coffee program at Wawa for a long time. I can tell you the coffee they are using now is lower quality than it was 10 years ago. So is their lunchmeat.

It's hard to get the rolls to be the same. The water in the dough really matters and water isn't the same from place to place. If you don't think it matters I don't know what to tell you, baking is chemistry and the stuff dissolved in the water matters. The water in Florida isn't the same as the water in Philly. There's a reason, for example, that they make bourbon in Kentucky. It's the mineral content (or lack of iron specifically) in the water I can get Wegmans to make a kimmelweck roll for me here in Philly, it's not the same. It's close, but it's not the same. You can get a hoagie roll anywhere, but they aren't exactly the same. I can make a decent wing myself and Marie's is indeed good blue cheese but you don't get that everywhere. I take this sort of approach with all regional specialties. Sure you can get them other places. Sometimes they are even pretty good, but they aren't quite the same when you take them out of their native area. You would think it'd be pretty easy to make a cheesesteak. If that is the case why do so many people screw them up? I've seen all sorts of abominations labeled as Philly cheesesteaks. The roll is really important. The cut of meat is really important. The way you slice the meat to make it super thin matters. The way you season the meat matters. Hell, the type of cheese you use matters and there's not even agreement on that in Philly. FWIW, the beef on weck you described is exactly what I'm talking about. It's a facsimile. Sure I can go get some Boar's Head roast beef and dunk it in broth. Having a beef on weck made with lunchmeat isn't remotely the same thing as having a fresh carved sandwich from a properly cooked roast. It's good enough in a pinch but it's not a replacement for the real thing.

Trades him for a first and a fourth because we didn't want to pay him, but your point is valid.

Good way to try to hide a guy. Don't let anyone else see him

That Jason Peters guy worked out ok

I've had wings all over the place, some are decent, some are downright terrible. I haven't had any that replicate what you consistently get in wny. Regional foods are like that, you can get a facsimile but it's not the same. For example, don't order a cheesesteak if you aren't in Philly. It's not the same. It's the little details that make the difference and those are the things that get lost in translation. I can get a beef on weck near here, it's enough to hold me over but in no way is it anything resembling good compared to even a mediocre one in Buffalo. The meat is always overdone a little, the rolls are never quite right, the horseradish isn't as fresh. Little details that add up to a big difference. Wings are the same way, oil temperature, how much other stuff was fried in the oil, wing size, sauce flavor, sauce consistency, method of saucing, proper blue cheese, how they are plated, how fast do they come out of the kitchen, do they separate the drum and the flat? Do they cut the nub off the flat? Did they put the wings in the oil frozen, thawed, or fresh? All these things matter to the end product. The more people involved in the process who don't know how to do it right, or think they have a better way, or are hell bent on cutting corners the worse product you get. Hence the decent wings not from buffalo are invariably connected to a place that is owned by someone from Buffalo who is passionate about getting as many of the little things correct as possible.

A number of years ago I picked up Atlanta, GA fm in Philadelphia in the middle of the afternoon strong enough that it overran the local station I was trying to listen to. Radios themselves are odd sometimes. When I was a kid I had a fisher price sing along radio that couldn't pick up local stations to save it's life but be damned if I couldn't listen to Detroit and St Louis clear as a bell after dark.

Anthony Gray. Preseason HoFer

Does that mean we should claim Doran Grant from the Bears too? He and McCarron had great chemistry the other night. Hit him right in stride for the TD.

I'd rather have Kenjon Barner as my ST/RB guy rather than Taiwan Jones.

That's right, you have to have played the game to know and talk about the game. Haven't we learned anything from Shannon Sharpe?

There's a reason it was in the garage sale in the first place.

Got one right. That trade reeked of the Hackenberg for a conditional 7th sort of thing. Give the GM something as a favor so they can save some face and not cut the guy, then turn around and cut the guy shortly thereafter.

How'd he play against Carolina? He was getting picked on and beaten repeatedly and his tackling was pathetic. The Bengals set him on fire and then, again, terrible tackling. He looked like what he is, a broken down player who is a shell of his former self. I'd rather save the money and keep a younger player at that spot, he is a liability.

They will need 3 at some point because there is no way they all stay healthy behind that travesty of a line.