Buffalo716

Ooooo that's nice finish with candied jalapenos

Very cool If he has other D1 offers probably unlikely... Unless he misses greg lol

If I had to give a list of five underrated pizzerias in the Buffalo area .... This is tough and I've been thinking ... Zahz pizzeria Rocco's Wood fired pizzeria Carbones Abott pizza Johnnys

Yeah , I've never heard a coach say I want to be a one dimensional offense who can't stretch the defense vertically lol Of course it's not a novel idea and everybody wants to implement that But some coaches say it to save face.. knowing they will never have that aggression But others are dedicated to stressing the defense at all levels... Vertically and horizontally to create stress in the back half I do think we have the pieces the quarterback and coaches to do it

He did not do all the drills at the combine or pro day So they are all slight estimates It's between a 8.1 and 9.2 from the numbers And either number is terrific for an athlete

It's an estimated score because he did not complete all of the drills Yet , his RAS, relative athletic score... Is over 8.1 which shows the type of athlete he is at his size

That is a fair take... I think VPG needs to improve his core strength because he tends to play with bad technique occasionally which hurts his play strength He adds a nice 10 lb of muscle... And improves his core strength and I can see him being the lynchpin in a year or 2 as I said But he needs to get the technique corrected... To maximize his play strength... Or he will always be an overextender who NFL DLineman can get out of position He certainly has the talent to be an NFL starting center... But grooming players for the next level is never a bad idea.. taking time with him will only take him from good to great

I think McDermott has excellent blitz packages and they are schemed excellent like you said When 4 don't hit you need to send 5... 5 don't... 6 They didn't always work but he had the design down to maximize free rushers or 1on1 with a back

And yes that was my point , in regards to Sicilian pizzas or pan pizzas... Pies that have an extra proof after they've been stretched and prepared And yes I would agree most Buffalo pizza places worth their salt are doing exactly as you said with there dough

Here's a thinner pie I made last week... I had to really crop the picture so it would fit.... Thin style with hot honey drizzle on the pepperoni

Well frying a wing has become popularized in Buffalo it certainly has been done in a lot of cultures And a lot of very good takes on them Pizza is certainly more niche to master... Most Buffalo pizzaiolas will insist the freshwater for lake Erie has something to do with the dough In fact plenty of x-plants have tried recreating their Pizza in South Carolina or Tennessee and the dough just doesn't come out the same Or maybe they also have biases

Josh?! Your him! 😂

Jay's artisan was rated like top 15 in the entire country by a pizza contest or something

You definitely know what you're talking about

It depends what style of pizza you are making Rolling is good for like the cracker thin... But not necessarily Neapolitan with cornicione @Augie with a Neapolitan or classic New York City style types.. you want the hand tossed because you get the cornicione better ... But you could stretch it with the top of your hands in a few ways

Absolutely People think being a professional football player is XYZ equals amazing There are tens of thousands of factors... Including the scheme you're put into and the coaching you get and opportunities you get Ed Oliver has routinely thanked Sean McDermott for saving his NFL career.. because he was a high-end prospect who only fit one or two schemes ... He was not built for every scheme He needed to go to the right coach to maximize his talents...

Maybe you should ask for light cheese? Buffalo Pizza uses two and a half to three times the amount of premium cheese then a New York City place does It's the cheese which heavies up the pizza.. and you get a lot of grease from the whole milk mozzarella Maybe if you want the Picasso's or abott etc but asked light cheese.. you would be more satisfied

Have you ever been to Macy's pizzeria on Genesee? They have all sorts of specialty wing flavors... Including probably 7-10 that they hit up on the char pit

All it takes is for one narrative... And everybody runs with it... Even in scouting

Yea he was certainly the top guard prospect imo Steal that he fell Still on the roster in believe

Picasso's makes amazing pie Lots consider them the gold standard of Buffalo pie

No absolutely and agree Buffalo literally uses heavy heavy cheese... Probably double or triple amount of a New York City pie Some people like that... Some don't That's actually what makes Buffalo pizza so heavy the amount of cheese they use Buffalo Pizza is definitely a close cousin of a Sicilian ... Even when Portnoy went to Picasso's, he said looks like a sicilian LOL I agree there are differences in the process... But close cousins as you say

To be fair most Buffalo pizza places proof their dough .. which the thin New York City joints don't really My friend has a pizza joint in buffalo and he's always proofed dough and even made Sicilians Places like picassos have been making medium thickness tray pizzas forever that could resemble a Prince Street Pizza ... Even when portnoy went to Picasso's he literally said looks like a Sicilian Now you're right it's not 100% a copy... And obviously New York City has been putting out Sicilian pizzas for a long time too... But Buffalo style is basically a modified Sicilian... With heavy heavy amounts of cheese

As a chicken wing guy are you looking more for how well it's cooked or the sauce/flavor? Obviously a combo of both but are you looking for regular medium, hot , BBQ? Or like a new fangled honey garlic sriracha or citrus lime chipotle wing?

Ewers isn't losing his job to arch lol He's gonna ball this season