2017-2018 D1 Women's Soccer Talk!

The Driver said:
I've had it before

You should try this

Go in halves on a whole Kobe Cow

Pookie knows a butcher

I know a dude that will age them for you

Gucci
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I don't eat enough beef for that. I do know and appreciate a fine meal when it comes around though. I do watch a lot of women's soccer though. Probably more than my preferred sport. And I can tell you that Halloween is coming and ain't nothing scarier than staring down the barrel of a baby blue attack and realizing that they are better live than they even looked on film.

Boo.
 
The Driver said:
Did you answer my question

The one about what happens to false prophets
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I didn't catch a question but admittedly I don't read every post in the thread.

False prophets suffer and fall at the feet of their own prophecy. Disingenuity is extremely sinister and damaging to those who might follow the false narrative. In the end one must be honest with themselves or suffer the consequences of vanity.

Chew on that.
 
Ricky Fandango said:
Texas A&M gets the win on a really bad call.

WVU keeper comes out of the box and fouls T-A&M player, (arguably)
Ref awards PK.

Dont get me wrong, Texas A&M was the better team, but thats not a good win.
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I watched it too and agree with your analysis. I didn't agree with the PK call. It sure seemed like a 12th man call at home if you ask me. No worries as the tournament exposes all frauds...
 
MakeAPlay said:
I didn't catch a question but admittedly I don't read every post in the thread.

False prophets suffer and fall at the feet of their own prophecy. Disingenuity is extremely sinister and damaging to those who might follow the false narrative. In the end one must be honest with themselves or suffer the consequences of vanity.

Chew on that.
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I asked did you answer my question because I don't read every post myself

I don't get the chew on that part

It was a question

You stay on your feelings

Which makes you puke easy

Be nice
 
El Clasico said:
Care to share any brisket tips or recipes?
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Buy a prime brisket from Costco and look online on how to trim it, I separate the point from the flat so it fits in my smoker. Make of buy your own run, kosher salt, tellicherry black pepper and paprika, 2 table spoons each. 1/2 tsp garlic powder, onion powder and cayenne red pepper. The night before apply olive oil and rub, cover with foil overnight. Get your ass up at 4am and take the meat out of the fridge and let it set for 1 hour. Preheat the smoker. I have a Maverick thermometer that let's me know them temp of the meat and the temp inside the smoker.
Set the smoker to anywhere between 230 and 250.
Throw the meat in and I only use wood for the first hour or two. Depending on how big the brisket is it will take 10 or 12 hours. When the temp of the meat hits 185 I take the meat out and wrap the meat in parchment paper and put it back in to finish, remove the brisket when the meat temp reaches 202 degrees. With the brisket still wrapped in the paper, wrap with 3 layers of foil and let stand for an hour or so. Get a good slicer knife and cut direct cross grain about 3/8 of an inch thick slices.
Before you apply the rub cut a corner off of the flat so you know where to start cutting after the meat is done. If cooked correctly you can feel when the meat is done, it almost feels you are holding a squishy piece of hot fat.
That's it. Be patient when the meat gets to 165 or 170 is stops heating up or stalls for a while, just let it go.
 
The Driver said:
I asked did you answer my question because I don't read every post myself

I don't get the chew on that part

It was a question

You stay on your feelings

Which makes you puke easy

Be nice
Click to expand...

I'm rarely in my feelings and that you can be assured of. The reference was to a certain Pied Piper who's latest snake oil is GDA. It's a reference that goes back to the old forum.

Speaking in riddles can be confusing.
 
Big matchup in the forum Pac-12
Diver 'n Map.

There was the "Rumble in the Jungle",the "Thrilla in Manila"
What rhymes with Desert?

The Bezzert in the Dezzert?
 
Sheriff Joe said:
Buy a prime brisket from Costco and look online on how to trim it, I separate the point from the flat so it fits in my smoker. Make of buy your own run, kosher salt, tellicherry black pepper and paprika, 2 table spoons each. 1/2 tsp garlic powder, onion powder and cayenne red pepper. The night before apply olive oil and rub, cover with foil overnight. Get your ass up at 4am and take the meat out of the fridge and let it set for 1 hour. Preheat the smoker. I have a Maverick thermometer that let's me know them temp of the meat and the temp inside the smoker.
Set the smoker to anywhere between 230 and 250.
Throw the meat in and I only use wood for the first hour or two. Depending on how big the brisket is it will take 10 or 12 hours. When the temp of the meat hits 185 I take the meat out and wrap the meat in parchment paper and put it back in to finish, remove the brisket when the meat temp reaches 202 degrees. With the brisket still wrapped in the paper, wrap with 3 layers of foil and let stand for an hour or so. Get a good slicer knife and cut direct cross grain about 3/8 of an inch thick slices.
Before you apply the rub cut a corner off of the flat so you know where to start cutting after the meat is done. If cooked correctly you can feel when the meat is done, it almost feels you are holding a squishy piece of hot fat.
That's it. Be patient when the meat gets to 165 or 170 is stops heating up or stalls for a while, just let it go.
Click to expand...

Can I just come over?
 
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