Stoner Posted January 5, 2014 Report Posted January 5, 2014 If only we could get our abacuses out and look at Miller's play pre- and post- last Olympics.
JJFIVEOH Posted January 5, 2014 Report Posted January 5, 2014 Your reply makes no sense to me. That's why I'm making fun of it. Inside joke about advanced statistics. ;)
Weave Posted January 5, 2014 Report Posted January 5, 2014 If only we could get our abacuses out and look at Miller's play pre- and post- last Olympics. It is damning evidence.
JJFIVEOH Posted January 5, 2014 Report Posted January 5, 2014 Well, we now have multiple sources so we have a statistical base. :P :angel:
JJFIVEOH Posted January 5, 2014 Report Posted January 5, 2014 Well, Tampa did win the Cup six years later.
qwksndmonster Posted January 5, 2014 Report Posted January 5, 2014 Inside joke about advanced statistics. ;) Inside joke between you and everyone that has to read your posts.
JJFIVEOH Posted January 5, 2014 Report Posted January 5, 2014 Inside joke between you and everyone that has to read your posts. Nobody HAS to read my posts, including you.
nfreeman Posted January 6, 2014 Report Posted January 6, 2014 Quality post. Thank you for brining your valuable perspective to the board. Speaking of which, when did everyone decide to start brining their turkeys? I get the "keep the juices in" theory, but it makes the whole bird taste too damn salty.
SwampD Posted January 6, 2014 Report Posted January 6, 2014 Speaking of which, when did everyone decide to start brining their turkeys? I get the "keep the juices in" theory, but it makes the whole bird taste too damn salty. :lol: :lol: That was worth two.
Assquatch Posted January 7, 2014 Report Posted January 7, 2014 Speaking of which, when did everyone decide to start brining their turkeys? I get the "keep the juices in" theory, but it makes the whole bird taste too damn salty. Realizing I'm missing the joke but Mrs. Assquatch cooks turkeys in bags that keep the juices in. No brining necessary and they come out juicy every time. http://www.reynoldskitchens.com/products/oven-bags/
JJFIVEOH Posted January 7, 2014 Report Posted January 7, 2014 Realizing I'm missing the joke but Mrs. Assquatch cooks turkeys in bags that keep the juices in. No brining necessary and they come out juicy every time. http://www.reynoldsk...ucts/oven-bags/ The very best thing I've ever done to keep my turkey moist is cooking it upside down until the last hour. Seems every year I try to improve and usualy do, brining might be in the works next year.
Assquatch Posted January 7, 2014 Report Posted January 7, 2014 The same thing works for Mrs. Assquatch.
sicknfla Posted January 7, 2014 Report Posted January 7, 2014 The same thing works for Mrs. Assquatch. What keeping her upside down keeps her moist?
Weave Posted January 7, 2014 Report Posted January 7, 2014 What keeping her upside down keeps her moist? Hey now. This is a family friendly site.
Assquatch Posted January 7, 2014 Report Posted January 7, 2014 What keeping her upside down keeps her moist? :)
sicknfla Posted January 7, 2014 Report Posted January 7, 2014 Hey now. This is a family friendly site. The turkey!!! Not Mrs. Assquatch. You guys have sick minds.
Assquatch Posted January 7, 2014 Report Posted January 7, 2014 Hey now. This is a family friendly site. I kind of baited him into it. I am the master at that.
cdexchange Posted January 7, 2014 Report Posted January 7, 2014 "Oh, Michael, honey. I want to cry so bad. I don't think I can spare the moisture."
darksabre Posted January 7, 2014 Report Posted January 7, 2014 I stopped paying attention to this thread, and then I didn't. I am so glad. :lol:
Andrew Amerk Posted January 7, 2014 Report Posted January 7, 2014 I kind of baited him into it. I am the master at that. I saw what you did there. Baited. Master.
spndnchz Posted January 7, 2014 Report Posted January 7, 2014 First you must put the lotion on the skin.
Claude_Verret Posted January 7, 2014 Report Posted January 7, 2014 I used to brine the turkeys I would smoke on my Weber, but I cooked a non-brined bird for Christmas on my Big Green Egg that was easily the best turkey I've ever cooked. All of my family and guests agreed, even my mother in law who is usually impossible to get a compliment out of. Here is the recipe I followed, and you don't necessarily have to have an egg to do it. Awesome gravy recipe included too. http://www.nakedwhiz...admaxturkey.htm
Weave Posted January 7, 2014 Report Posted January 7, 2014 IMO brining is about adding flavors (something store bought birds sorely need), not about "juiciness". You want a moist bird? Try barding instead. Or learn to enjoy dark meat more. The dark meat in a turkey takes longer to finish and is usually filled with collagen after a long roast and therefore is much more succulent than breast meat. Hmmmm.... succulent and breast in the same sentence....
Stoner Posted January 8, 2014 Report Posted January 8, 2014 I used to brine the turkeys I would smoke on my Weber, but I cooked a non-brined bird for Christmas on my Big Green Egg that was easily the best turkey I've ever cooked. All of my family and guests agreed, even my mother in law who is usually impossible to get a compliment out of. Here is the recipe I followed, and you don't necessarily have to have an egg to do it. Awesome gravy recipe included too. http://www.nakedwhiz...admaxturkey.htm Didn't Mike mind?
dudacek Posted January 16, 2014 Report Posted January 16, 2014 Twenty-five, ladies and gentlemen, 25. Past the midway point of the season, that is the combined goal-scoring total of the Sabres second, third and fourth lines. Think about it. On average, we can count on our second line — OUR ENTIRE SECOND LINE — to score once every three or four games. We have a whole thread dedicated to what is wrong with Marcus Foligno. The man is our fourth best goal scorer with — count 'em — five Zemgus, the only player that every single poster on this board likes, has twinkled the twine four freaking times. These are the projected goal scoring totals over 82 games for any forward not named Ennis, Hodgson or Moulson: Marcus Foligno: 10 Steve Ott: 9 Drew Stafford: 8 Matt D'Agostini: 8 Zemgus Girgensons: 7 Brian Flynn: 6 Cody McCormick 3 John Scott: 3 Ville Leino: 0 One bright spot is the fact that even though Matty Ellis didn't play enough games to qualify, he is on pace for 11! Other extras — Larsson, Porter, Adam, Konopka, Kaleta, Omark and Grigorenko — have combined 3 goals in 79 games, two of them by Girgorenko. :sick:
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