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Everything posted by munga30

  1. Battle of Hoth (bad guys win it) Nakatomi Plaza (bg win it) Alderan Cup (largest margin of victory bg vs gg) Opening of the Ark Trophy (largest MOV gg v bg)
  2. Not HOF for me. Always struck me as a lot of borrowed sounds. NTTAWWAT. Lenny Kravitz or Bruno Mars? Go!
  3. Adding flank to this good list of suggestions. Cooks whole, slices up nicely, can find them bigger than skirt (another delicious choice), takes a marinade well. Did a lot of oil, soy sauce, lime juice, lime zest, garlic, cilantro, sugar this summer and it always delivered. Some might call this a carne asada marinade but nobody needs to know.
  4. Enter the Gungeon Slay the Spire Two fun rogue likes with high replay value. Former is an isometric twin stick shooter with (S)NES asthetic, latter is a deck builder like Hearthstone. Really enjoying both.
  5. I nominate "GB WR1". Shannon Sharpe Robert Brooks Antonio Freeman Bill Schroeder Donald Driver Javon Walker Greg Jennings Jordy Nelson Randall Cobb James Jones Davante Adams
  6. Anything that percolates conflict and compromise to the surface. There should be some reasonable and nuanced rules for defining a presidential candidate by his conflicts and mechanisms for clearing enough of those conflicts that allow accomplished persons of sufficient character to serve in prominent public roles. Along those lines, I'd like to see more teeth added to FARA. I have the sense that not enough prosecutions have happened here but maybe there are more shoes to drop (*cough* *Jared* *cough*). Agree that something with allocation of EC votes needs to change.
  7. The filibuster is counter-something, but I'm not sure "majoritarianism" is it when applied to a senate that isn't distributed evenly across the population. Counter-nationalism, maybe?
  8. I hope you continue to spread this powerful message. Thank you.
  9. Thanks for the tag! I'm looking forward to skimming the ground rules and demonstrating my ignorance.
  10. I made these Green Chile Chicken Thigh tacos and they came out fantastic. Rick's not my favorite presenter, he's so prodigious on youtube that it's a bit overwhelming, and his ingredients are sometimes hard to find. But the flavors in his recipes are right in my sweet spot and well worth exploring. I'm going to start roasting peppers more often, whether as an ingredient for meals or for a salsa verde to keep on hand as a condiment. I think my grocery stores usually have poblanos as a base pepper and I can often augment with cubanelles and tomatillos from spring to fall. This time was about six small poblanos, two cubanelles, and a serrano. Lit an overloaded chimney of charcoal, roasted the peppers until black all over, let them steam themselves in a bowl covered by a plate, and then peeled and de-seeded. I used to peel under running water but Kenji said "don't do that," so I stopped. I did keep some serrano seeds for heat. A rough chop and then into a food processor with a small head's worth of garlic cloves and some olive oil. Blend into a paste and spread over top of seasoned thighs (s&p) and cubed potatos. I used a disposable foil tray rather than a "hobo pack" in the video because I had one and, honestly, that's just asking for ruined clothes or, worse, a grease burn. Removed grate and tray directly on the remaining coals for about 20 min. heat/char flour tortillas directly on a gas burner. I used to steam tortillas in the microwave but probably won't go back if flame is available. I built my tacos with some simple guac (avocado, lime, salt pepper), chopped thigh, a few potato cubes, and a little more lime and the pepper/juices from cooking. No cheese necessary (but it couldn't be bad, right?). These were so f'ing delicious. I gorged.
  11. Was excited by it at first but I've fizzled a little, banging my head against a couple of spots. Will probably pick it back up soon.
  12. Metro Boston here and my daughter is getting a "Bridge to Hybrid" back to public high school plan. All remote through Thanksgiving. *Possible* expansion to hybrid (2 days in-person, three days remote) then but only if "available data and reopening metrics" indicate it's safe and feasible. Return to full time in-person "when safe to do so."
  13. Made pork belly burnt ends and they were a big hit. Took notes on GrillinFools and HowToBBQRight and both were money. Used "Renowned Mr. Brown" rub from VirtualWebberBullet and my buddy's dad's NC style sauce recipe wherever sauce was called for, mostly in the glaze, I think. Also subbed in apricot jam for apple jelly in the glaze because I couldn't find the latter in store. about 2.5 hours in some cherry smoke at about 275, into a foiled pan with brown sugar, honey, and butter (this is the most key ingredient in the whole process, imo) for another 1.5 hours. I cooked day before the party so I let the ends cool a bit and put them in clean trays with maybe 2-3 tablespoons of the braising liquid and put them in the fridge overnight. At the party, trays went onto a propane grill to reheat and then glaze. So good.
  14. Another guy here who's very happy with his Xbox One as a streaming platform. But I wouldn't buy the ~$400 bundles I see in a 5 min search as next gen arrives this fall, I think. If you're already in the Apple ecosystem, AppleTV is the clear way to go. If you're not, AppleTV may still be best but look at an AndroidTV device like Nvidia Shield for about the same price.
  15. My fitness guru has us narrow our hand position, more elbows in, and welcome some engagement and support between lats and triceps at the bottom. I cant do as many pushups that way but he says they are more friendly for shoulder joints. Give that a try?
  16. It's not coleslaw and it's not creamy but lime juice and olive oil make a decent cabbage conidment that might be enough of a change from white/cider vinegar. Regardless, I'm just about always coating the shredded cabbage with salt and sugar for about ten minutes then rinsing and drying before building the slaw. Picked up the technique from serious eats and I like the effect on taste and texture of the cabbage.
  17. Maybe too lowbrow for this thread but I am love love loving making cold brew at home. Aiming for 500g of coffee to 2L water but have fallen to 340g per bag of supermarket preground french roast and use a little less water. Combine in a pitcher, making sure grounds are completely wet, and let sit in a darkish counter corner for 18-24 hours. I thoroughly rinse a couple paper towels (paper filters run a little small for this job imo), line my fine mesh strainer, and pour through into a second pitcher that goes into the fridge. A little pre-taste will tell you what direction to take it when making a drink. Mostly diluting with some water and ice and drinking black. Product is very tasty and low bitterness. I'm sure the quality would go up if I bought better whole beans but grinding that much is a big ask for my cuisinart grinder.
  18. Batman Dundee My Dinner With Alfred Sidekickshack Batmobiles of Fire Gothamtown Tin Cup Brucie Bats
  19. Fifty Shades of Batman Halloween Wayne's List One Flew Over the Batcave Batman and The Raiders of the Lost Arkham What's Eating Bruce Wayne Wayne vs Wayne Bruce's World Seven Vigilantes Chocolat
  20. Done these a couple times this spring because they were handy and they turned out well. I took off all the skin and whatever fat on the exterior didn't look great. Then treated it just like a shoulder. Rub, smoke to about 160, spraying when I feel like it, wrap with just a bit of liquid, low oven until 205, rest in the cooler, pull. Different bones but tastes about the same.
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