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Messages - brewmichigan

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301
The Pub / Re: Colt To Bronco.
« on: March 21, 2012, 02:02:40 PM »
Paying them to play dirty is out of bounds.

Isn't that exactly what it was?

If not directly.  They were incentivized to take cheap shots/late hits and knock players out of the game.

Of course, other teams are coached to chop block and cut out linemen at the knees, so perhaps it's a very thin distinction.
I don't know if that is what it is or not.  I've only ever seen it characterized as paying for "big hits", and if a player is knocked out of a game, well, that happens all of the time from perfectly legal hits.  But if there is a cheap shot or a late hit the refs can see it and throw a flag.  Even if they are coaching chop blocks that can be called in the game.  If you break the rules, you get a penalty.  But how would the refs recognize the NE cheating in a game?  I'm not excusing the Saints, but to me what NE did was on a whole different scale.

I don't know if I would call it a whole different scale. I would say different playing fields. The cheating by NE will effect the outcome of a game based on they may know when the other team lines up in a certain formation, they know what's going to happen. It gives them an unfair advantage I know, but it doesn't physically hurt the other players.

Major has a good point. Right now the NFL is dealing with some pretty big issues with the toll that playing in the NFL does to your body. In my mind, people have signed up for this and they should understand what they're getting into. But, if they don't come down hard on what the Saints were doing, they might look "soft" on the issue and to some, it might look like they condone the violent behavior of people like James Harrison.

What the Saints did does not actually give them an unfair advantage on the field like what NE did, but it endangers the lively hood of the other players on the field. The refs can throw a flag on a cheap shot that knocked out a QB but the QB is still knocked out.

302
Sometimes I hate the internetz....

303
Doing a batch of Saison split between two different Belgian yeasts I just picked up. It's mainly to use the new American Farmhouse ale strain (WLP 670) but it's getting so nice out I want to have a nice saison to drink in the warm weather.

304
The Pub / Re: Colt To Bronco.
« on: March 21, 2012, 11:10:28 AM »
There's a huge difference in one aspect - nothing about the Patriot's taping meant more injuries to players and therefore no future lawsuits against the NFL. Right now the NFL is facing a loaded cannon in terms of the long term health impacts on its players so it has to be super aggressive against any apparent "rah rah, injury the guy" type sentiment.
I wouldn't say nothing about it means more injuries, it's just not as straight of a line.  I guarantee if they know your defensive calls your QB is going to get hit a lot more.

That's true TS, but there's a difference between the QB getting hit because the defense knows the plays and the QB getting hit because the Linebackers have a extra incentive to try and take him out of the game. What NE did was cheating but it's nothing like what the Saints were running... IMHO.

305
The Pub / Re: Colt To Bronco.
« on: March 20, 2012, 06:18:25 AM »
I'm just glad I get to watch Peyton play another few years. I love his managerial approach to the game and his determination. He can throw pretty well too.  ;)

306
All Grain Brewing / Re: NHC brew letdown
« on: March 16, 2012, 07:15:01 AM »


Reality is that you will advance fewer beers than you think/hope.  Your judgement is alway on the positive side.  Gordon Strong's observation on this is that you will on average advance/place 1/3 of your entries.


Keep in mind this only works if you brew very good beer. If you're brewing just okay beer and have the occasional great one, this theory won't work. You have to brew consistently good beer. I'm sure Jeff and Gordon both do that.

307
All Things Food / Re: What's For Dinner?
« on: March 16, 2012, 07:09:41 AM »
Made baked sweet potatoes and (for me) tempeh (for the wife) Cod fillet Grilled and on a bed of baby spinach with a lemon white wine burre blanc.

Mort, how do you do tempeh? I like it stir fried but I was going to try grilling with it.

308
The Pub / Re: Solar Storm
« on: March 14, 2012, 11:26:46 AM »
It doesn't look very happy. One of these days it might end it all for us. Probably long after I'm gone.  ;)

RDWHAHB   8) 8)

309
Hmmm . . . failure to adjust for temp?  Weaker than expected boil?  Shorter than expected boil due to daylight savings?

That happened to me. I was making a beer and started the boil at 1:59am and it one minute it was already 3:00am?!?! Threw me right off.  8)

310
All Things Food / Re: Growing food - The Garden Thread
« on: March 13, 2012, 05:54:27 AM »
I planted seeds about a month ago. I have already transplanted tomatoes to new containers and am working on the peppers. Going to be a good year for peppers!

311
All Things Food / Re: Weber kettle conversion to smoker
« on: March 12, 2012, 07:18:36 AM »
http://www.smokenator.com/

This is only 60 bucks plus shipping. I'm getting one this year.

312
All Things Food / Re: hamburger
« on: March 12, 2012, 07:13:27 AM »
I just watched an ATK episode where they made their own burgers by grinding the meat. They used Sirloin Steak Tips. They kept calling it "flap meat" in the episode. It looked similar to flank steak but was actually part of the tri-tip from what I gathered. It looked really good. They added some butter to the ground meat because it wasn't very fatty.

Ask your supermarket about their meat. I know mine grinds their own and you can ask what they used. I'm sure companies like walmart get the pre-packaged pink slime laced crap.

edit: just read the recipe and it was "flap" not "flat". I'll have to research that a bit.

313
The Pub / Re: AHA joke thread
« on: March 09, 2012, 01:29:43 PM »
A guy dressed as a pirate walks into a bar with a boat steering wheel sticking out of the front of his pants. He walks up to the bar and orders a whisky. The bartender serves him and then says "I gotta ask, what's with the boat steering wheel?"

The pirate replies "Arrrr, it's driving me nuts"

^^^^^^^^
This = Awesome

Always loved that one.

314
All Things Food / Re: BBQ Style
« on: March 09, 2012, 09:09:48 AM »
Going back to the 24-hour thing, if your rub has salt, you really need to make sure you don't do it for too long, otherwise the proteins start to denature.

+1

Not only will salt break down the meat but it also dehydrates it as well. I make my own rubs and keep the sodium as a smaller percentage of the ingredients.

Alright then, I think I've been convinced to run just before I put in to smoke. I'm not looking for "corned" beef just good smoked brisket.I was going to do a cajun type rub with garlic, paprika, salt, pepper and some crushed peppers I grew in my garden last year that have been dehydrated and ground up.

315
All Things Food / Re: BBQ Style
« on: March 08, 2012, 04:52:24 PM »
Alright, for real. I like the mustard idea. Does it leave a nice vinegar tang? What kind of mustard? I was thinking dijon and nice cajun rub. I'll post pictures!

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