TheCockSportif

Neither. Contribution to 401k. Retire in peace.

Good point. My parents had two ribeyes in the fridge that were about to expire, and simultaneously had a broken grill. And I'd already bought everything for taco salad. Ribeye on a taco salad is pretty great though!

That Air France plane was found at 3.9k meters depth (Atlantic Ocean). It took almost two years, and I'm sure that technology has improved since then, but they found an object that had broken into many pieces on impact. In that sense looking for a small thing in big and deep waters is possible, although it's not going to happen overnight. On the other hand, there has to be a reason to sustain a lengthy search, so the impetus of doing so with the crash of a commercial airliner may not be the same for this vessel? Time will tell.

Yes, I agree about the ribeye. Last time I did taco salad, I sous vide a ribeye (spices were in the vac seal bag with the meat), then pan seared (hard) for 1 min per side. Absolutely perfect, and dead simple to do.

I'm somewhat echoing what people have said here, but I'll do pork ribs in the following order. (Before doing anything with the ribs, I recommend removing the membrane on the back/bottom, also as others have noted.) 1. Smoker. I'm currently using a Camp Chef pellet smoker (Traeger, Pit Boss, etc make similar products). This my gen 2 of smoking; the first was a Masterbuilt box smoker (wood chips). Prep the ribs by removing the membrane as noted earlier, and pat dry with a paper towel. Then liberally apply a (dry) spice rub to both sides and let sit uncovered in your fridge for 24 hours. Pat down the next day with a paper towel then add pinches of your spice rub as needed. Put on 225F smoker, high smoke, for 4 hours. Remove ribs and cover with foil or butcher's paper for another 2-3 hours. I find that foil gets them really close in 2 hours where with butcher's paper it's more like 3 hours. Open the covering and apply a sauce. I make a habanero-honey-carrot as a finisher. My dry rub does not use any sugar. I prefer to glaze in the end. You should be good to go after 7-8 hours. 2. Sous vide. The reverse sear. I go 24 hours in a 140F sous vide bath. In the vac packed bag I'll put my spice rub and liquid smoke (as noted by @Jauronimo before). Seal it, get it in the bath, should be good to go 24 hours later. By good to go, I mean, finish the ribs how you want. You can do oven, grill, whatever. When they come out of sous vide they look like boiled meat, and the color is kinda gross (gray). I pat down a bit before finishing on the grill with a sauce or cranking the smoker up to >300F (pellet smokers can do this) and doing the sauce as mentioned above. This renders the best juicy/meaty result although I think that the bark is not as good, well, because this method does nothing to develop it. 3. Smoker above + finish in oven at 400F for less than an hour. You can sauce or whatever you want here.

Time & Place is also pretty neat on the first half. Still, I hate the mixes for the most part. Ugh.

Absolutely. The first half of the record, minus "Paper Machete" isn't great (to my ears). The second half it picks up, like a LOT. QOTSA didn't phone this one in, but after years of divorce drama and so on, the absence of making music kinda shows on this record. Full disclosure: I have my career in tech, but I still play (music) and I also mix a LOT of tunes for myself and other people. A bad mix, which is prevalent here, perks my ears up, but in a bad way.

Totally agree with you. But Dungy keeps coming to mind. He turned around the... Bucs before failing to get the team to the next level. Gruden won one, then Dungy won one for another underachieving team in the Colts. Clearly both coaches took the gigs, and I wonder the questions that they asked.

I believe that he was solid against the Chargers, but maybe after all these years my memories have faded? Still, it was all downhill from there.

I agree with this 100%. I remember the years (not on this board necessarily, but on others) where fans like us would have these debates about whether or not the Bills should make Cowher (or another competent coach of his ilk) a minority owner of this franchise so that they would coach here. My how times have changed.

Correct. I feel the same way about the MCM game from back in the day. Many Bills fans (myself excluded) felt that the Bills would walk into the Super Bowl was it not for the moribund MCM game. Not so until the games are played!

As a WNY native, I've followed the Bills for my entire life, unlike the Red Sox where I'm about 30 years in as a fan at this point. I kinda understand the wont to win a SB ASAP, future consequences of potentially selling the farm be damned. The Red Sox winning 2004 really took the edge off for me, and every season and success after that point has been gravy for a fan like me. Having written that, and given the context of winning taking the edge off, I'd probably just stop watching the Bills should they Drought It Up for a lengthy period after a SB. You figure that with myriad decades of *****ery by the Bills, wide right, basically losing SBs with impunity at one point, MSM, a further moribund franchise for 17 years for many, many reasons, the worst playoff game I ever saw against the Jags, 13 seconds, Damar, a team that was basically off for a lot of last season, the team wins a SB and it gets a lot tougher to ride the Viper for the hundredth time -- should they repeat the past over and over.

Gotta say that during my first stint at spending time with my dad (mom died in late May), this take was one of my favorites. Whether it was true or not made me guffaw. Two studs hate each other over a pregnant bartender? NEAT! HAHA

Minimizing injuries (ie getting lucky), better OL play, the ability to run, the ability for the defense to get the opponents off the field on 3rd down. I didn't mention JA17, because short of injury the dude is gonna show up as always.

When Dan Synder still ran that team, I'm literally shocked that Cowherd wasn't given a shot as GM, or the Lions, or something like that.

I read that as "Marcell Dareus DUI". My bad. I did like his captain's hat, though. It was very precocious.

If memory serves, he had a good game after the concussion but then just fell off. Maybe a combination of self doubt and having Dick Jauron as his coach just killed the guy's mental state (if he even had a good mental makeup at all)? You never know.

His skating and awareness (once he left the crease) were absolutely terrible. Outside of that he was otherworldly, and it feels like a gift that he was on the team for that long. The dude just felt the game and reacted to it lightning speed.

Really?! I applaud you for this, and I'm not being sarcastic in the slightest.

In spite of most (if not all) evidence to the contrary, I thought that EJM would take this team to the playoffs in Year 2. Second, I didn't think that Whaley was that bad at the time. Wrongly wrong on both counts!

Correct. McD to me == Dungy, and Dungy won one, and later parlayed that into a sweet network television gig. Admittedly, I'm in the down on McD camp (after all of these years), but what it comes down to for me each season is: would I rather watch a McD season than a drought season. And there's my answer.

Wife just got tickets for QOTSA (Queens of the Stone Age). Have seen them a number of times. Always a great show, none of that moshing nonsense (too old for that, says Danny Glover), just jumping up and down, dancing, and an overall friendly fanbase.

This one always slays me.

Was visiting family near Ken West yesterday, and it was pretty bad: both hazy and you could smell the smoke. Naturally they wanted to sit outside, so today I have a bit of a smoke hangover (is that a thing?). In Niagara County (Lewiston) it's hazy but surprisingly the smoke smell is minute.

If memory serves they appeared on a Guy Fieri show on Food Network and went out of business at some point thereafter. Great pizza, though. And then I believe that led to this: https://goodguyspizzeria.com/ Could be wrong tho.