GYERO ARCHIVE
- Thread starter anthonys735
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IU down 27-12...[laughing]
Just got a FIRE HIS *** NOW from Tomlin. Ouch
Just got a FIRE HIS *** NOW from Tomlin. Ouch
It sure as **** isn't me. They filled that leaf vacuum 2.5 times today.
Off topic but I think the siging of Ben Simmons may actually cost J. Jones his job at LSU. ESPN and all of the NBA honks have put such a microscope on the kid his coaching malpractice is going to shine brighter than he every thought.
A 300lb man leaving off Mac N Cheese is ban worthy. Makes me question how you got there to begin with, tbh.
Hell, Pope wouldn't even do that.
Hell, Pope wouldn't even do that.
Need Indiana to have SOME success this year so Crean won't get fired. But it's too early for that now so Go Rebs!
Rocky V is a ****** ****** movie but I can deal with that. The thing that really pisses me off is that at the end of Rocky IV his son is like 7 years old and when he gets back from Russia in V his son is 14. Even 12 year old me thought that was ********.
Wish we had a Ziesloft type off the bench. A specialist to bust zones.
3pt:
3-4 Today
3-7 Wake
4-6 Creighton
5-7 Austin Peay
...one trick pony no doubt, but a pure sniper (60% on season from 3). 45% last year.
Was hoping that would be Mulder's role, but I guess not...
3pt:
3-4 Today
3-7 Wake
4-6 Creighton
5-7 Austin Peay
...one trick pony no doubt, but a pure sniper (60% on season from 3). 45% last year.
Was hoping that would be Mulder's role, but I guess not...
Ziesloft is auto. 5-6 now.
Tom Crean is a joke.
Bryant hasn't touched the ball ALL HALF
...and he's playing these jive turkeys like Juwan Morgan and Max Biefelt while his studs ride pine.
#iubb is losing in on the Twitter machine. Type that in your search bar for a nice time. :smiley:
Tom Crean is a joke.
Bryant hasn't touched the ball ALL HALF
...and he's playing these jive turkeys like Juwan Morgan and Max Biefelt while his studs ride pine.
#iubb is losing in on the Twitter machine. Type that in your search bar for a nice time. :smiley:
Between #iubb, #thanksgivingwithblackfamilies, and #thanksgivingwithwhitefamilies Twitter is gold this holiday weekend.
Also- BBdK grossly overvalued the one side with gravy. Lock of the season, imo
Also- BBdK grossly overvalued the one side with gravy. Lock of the season, imo
I eat gravy <3 times per year. Thanksgiving & Winchell's, pretty much.
I'd choose Au Gratin 100-100 over Mash/Gravy...but that's never happened (or will happen) at my family Thanksgiving...so was trying to be realistic.
Sides rule all at Thanksgiving. I get a piece of Turkey so I don't look weird...but touch the Turkey/Ham/Desserts -- it's all about the carbs.
learn thanksgiving dinner. My plate is 80% Mac N cheese & cheesy casseroles, like it should be.
I'd choose Au Gratin 100-100 over Mash/Gravy...but that's never happened (or will happen) at my family Thanksgiving...so was trying to be realistic.
Sides rule all at Thanksgiving. I get a piece of Turkey so I don't look weird...but touch the Turkey/Ham/Desserts -- it's all about the carbs.
learn thanksgiving dinner. My plate is 80% Mac N cheese & cheesy casseroles, like it should be.
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Guy I work with is the nicest man I know. Never swears. Always calm. Nothing much rattles him. IU fan. All I have to do in mention Crean and the devil comes out in him. It's like an alternate personality. He hates Crean. Last year after it was obvious how bad things were going, he hoped they lost every game going forward so they would fire Crean. He's not happy this year either.
-BBdK nailed it. Turkey is way overrated. Mac n cheese, stuffing, gravy.
-LOLIU
-Good for Diallo. NCAA is ridiculous. Doesn't really solve KUs main issues but gives them a helluva player.
-LOLIU
-Good for Diallo. NCAA is ridiculous. Doesn't really solve KUs main issues but gives them a helluva player.
Turkey is a classic base meat. Sides are what make Thanksgiving- totally agree. But mashed potatoes, even the good ones, are the plain white turkey of sides when you've got so many other options. Plus sweet potatoes are the blended potatoes of potatoes.
Stallone knocks it out of the park. Just go check it out. Hope you all have a Happy Thanksgiving.
SMH. I thought this was GYERO.
Rôti sans pareil, the roast without equal.
His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper, with layers of Lucca chestnuts, force meat and bread stuffing between each bird, stewed in a hermetically sealed pot in a bath of onion, clove, carrots, chopped ham, celery, thyme, parsley, mignonette, salted pork fat, salt, pepper, coriander, garlic, and “other spices,” and slowly cooked over a fire for at least 24 hours.
For those not keeping track, that’s 20 layers, 17 of them birds, and a grand total of 18 creatures that had to die (assuming only one pig would be used to make the force meat, chopped ham, and salted pork fat) for the amusement of some turn-of-the-19th century dandies. And if that seems impossible, that’s because it is—today at least. Not because it’s scientifically impossible or there’s a lack of eager chefs in this world, but because many of the birds are now hard to find and kill. The bustard, for example, is on the brink of endangerment, and the consumption of ortolan bunting—a force-fed bird, killed by drowning in Armagnac, then parted from its feathers and feat and eaten freshly fried in one bite—is incredibly illegal and considered by some to be an affront to God. Despite that, ortolans still find their way to tables of the wealthy more than anyone wishes to admit, and those determined enough to find the desired ingredients for a rôti sans pareil could do so if they wanted. But of those professional chefs in the world who recreate old engastration recipes like this, none seem eager to use such blatantly illegal or unobtainable ingredients.
Rôti sans pareil, the roast without equal.
His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper, with layers of Lucca chestnuts, force meat and bread stuffing between each bird, stewed in a hermetically sealed pot in a bath of onion, clove, carrots, chopped ham, celery, thyme, parsley, mignonette, salted pork fat, salt, pepper, coriander, garlic, and “other spices,” and slowly cooked over a fire for at least 24 hours.
For those not keeping track, that’s 20 layers, 17 of them birds, and a grand total of 18 creatures that had to die (assuming only one pig would be used to make the force meat, chopped ham, and salted pork fat) for the amusement of some turn-of-the-19th century dandies. And if that seems impossible, that’s because it is—today at least. Not because it’s scientifically impossible or there’s a lack of eager chefs in this world, but because many of the birds are now hard to find and kill. The bustard, for example, is on the brink of endangerment, and the consumption of ortolan bunting—a force-fed bird, killed by drowning in Armagnac, then parted from its feathers and feat and eaten freshly fried in one bite—is incredibly illegal and considered by some to be an affront to God. Despite that, ortolans still find their way to tables of the wealthy more than anyone wishes to admit, and those determined enough to find the desired ingredients for a rôti sans pareil could do so if they wanted. But of those professional chefs in the world who recreate old engastration recipes like this, none seem eager to use such blatantly illegal or unobtainable ingredients.
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We're working under constraints here and Mac n cheese is so readily available that shorting my plate of something I can microwave in 3:30 makes sense. Feel free to gorge yourself on toddler food doh.
Kraft mac and cheese is baked mac and cheese in the same sense that Kentucky is an SEC football program like Alabama is an SEC football program.
Which cheeses do you all use for baked mac and cheese? I've always done 1/3 velveeta, 1/3 cheddar and 1/3 Gouda.
Curses to anyone that disputes the awesomeness of a great mac n cheese.
Watched Gran Torino tonight. The world needs more Clint Eastwood.
Watched Gran Torino tonight. The world needs more Clint Eastwood.
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