irishtexan

Cheesy gordita crunch slams. I also appreciate the humble soft taco supreme.

Don't do this to yourself....

I know the rule is clear and he should be suspended. BUT....... Calvin Ridley can't bet on his team to win but Stephen Ross can bribe his employee/coach to intentionally lose games? That's kinda fucked up...

I think people that aren't wishcasting Texans fans do have reservations about making an accused rapist the face of their franchise. As I said, someone will take a chance on him. But no one is giving up multiple first round picks for the dude, much less anything close to the package that was given up for Wilson.

This is a good move for both teams. Broncos have a lot of pieces in place, and lots of picks so it's not like they have no way of infusing talent into the roster via the draft. A top-5 QB makes them legit Super Bowl contenders. Seahawks were old and dogshit and didn't have any playmakers. Wilson still has a lot of value, and they're not competing for a Super Bowl anytime soon. Plus Wilson wasn't gonna hang around a Seattle team that wasn't going to be competitive in the last few productive years of his career. So why not blow it up and get a fuck ton of draft capitol? Seems like both sides benefitted. That's why trades exist.

A second or third? Depositions for the lawsuits start March 11th, so all the stories about his sexual assaults are going to be back in the news. He's toxic. I doubt he plays next year. I guess someone might roll the dice on him, but I can't imagine a team's going to give up a lot of draft capital on a guy that may never play again. And even if he settles the lawsuits and it all goes away (as much as is possible), the team that takes him on is going to take a fucking huge PR hit and will be perceived to not give a shit about women. And they'll be taking a chance on a guy that hasn't played in two years. But, of course, Texans fans gonna Texans fans.... https://texanswire.usatoday.com/2022/03/08/broncos-trade-russell-wilson-baseline-deshaun-watson/ No dumbass. This does not "set the bar". Watson's bar is very much lower than Wilson's. Maybe they can trade him for Calvin Ridley...

They're not TOO spicy. But they're SIGNIFICANTLY spicier than expected. There's far too much heat for my wife or my kids so I can't ever buy them. I just add fresh sliced jalapenos if I need the extra kick.

My wife does this. When she starts going off on tangents I have to say "short story long" to get her back on track.

You seem nice. But you post way too much. I added her to ignore way back on the Urban Meyer thread. She's completely incapable of consolidating her thoughts into a single post. She posts every two minutes and mucks up an-already fast-moving thread like the winter thaw does to Russian convoys. Do yourself a favor and do the same.

Which is how Putin's going to justify shelling apartment complexes and civilian areas. Once Ukraine started giving out automatic weapons to every day citizens, the Russian army will argue those people have enlisted and are de facto members of the military, so they are no longer protected. It's all bullshit, but it's how they're going to justify attacking civilians.

You were probably at Stella's on Chicago Avenue by the Empty Bottle.

You dick. When I worked close to a Tillo's I almost always got the cheeseburger with onion rings, and threw a few of the rings on the burger. Their burger is underrated.

You know, it's possible to like hunting, fishing, and country music, but to also like hip hop and rap music. Shit, he might also like Slayer/metal, post-punk, hardcore, post-rock, math rock, slowcore, top-40, trap, soul music, classical, and even opera.

he wasn't taking punches. Like the dude at Applebees, he's was just face slapping lil dude over and over and over again. Lil dude did clearly get pretty faded from those slaps.

I think we can all agree that one good thing that may come out of this is a potential re-boot of The Americans on FX.

Mustard on cheeseburgers is standard in Texas. https://www.texasmonthly.com/being-texan/the-texanist-who-invented-the-texas-style-burger/ The Texanist: Who Invented the ‘Texas-Style’ Burger? A Houston man is puzzled by the mustard-laden grub at Jack in the Box and McDonald’s. By David Courtney Q: I recently visited a Jack in the Box and they’ve added a burger called the Texas Double Jack. It’s a burger with mustard as the only condiment, much like the Texas Homestyle Burger at McDonald’s. Where did the idea of “Texas-style” burgers originate? Michael Coppens, Houston A: The Texanist has spent his entire lifetime—or, at least, a fair portion of it— studying the hamburger. Like many a carnivorous Texas-bred young‘un, he grew up on a regular diet of Dairy Queen and Whataburger. But he also enjoyed burgers at local outlets like the Charcoal Inn, Jody’s Drive Inn, Dottie’s Diner, the Blue Bonnet Café, and the café at the Ponderosa Motor Inn, along with a number of other joints. After college, the Texanist even spent some time wielding a spatula, flipping burgers for money at a famed spot located on the banks of Lake Austin. It was there, under the tutelage of master burger man C-Boy Parks, a longtime veteran of the legendary Nighthawk Restaurants, famous for their Frisco Burgers, that the Texanist learned to build some mighty tasty burgers, if he does say so himself. He even once invented the “Dave Burger: Highway to Heartburn,” which featured two patties, double cheese, onion, jalapeño, and hickory sauce. Mmm-mmm—the Texanist can taste it (and, in his gut, feel it) now. Suffice it to say you have come to the right place. The hamburger is an inherently Texan foodstuff. And the Texanist doesn’t say this just because hamburgers are, at heart, meat sandwiches well suited to the appetites of beef-loving Texans. The Texanist says this because, according to at least one version of the historical record—the one the Texanist prefers—the hamburger was invented in Athens, Texas, by a man named Uncle Fletcher Davis, who served them up to hungry Athenians at his small café on the Henderson County courthouse square in the 1880s. The Texanist will now, without comment, note that other accounts of the hamburger’s invention involve New Haven, Connecticut; Seymour, Wisconsin; and the Village of Hamburg in New York. It has been reported that the makeup of Uncle Fletch’s burgers included a slice of onion, pickles, mustard … and mayonnaise. Does the fact that the mustardy “Texas-style” burgers you’ve inquired about lack the mayonnaise possessed by the primordial burger somehow make them less Texan? The Texanist doesn’t think so. Why is this? For one, the Texanist has seen an account that has Uncle Fletch mixing his mustard and mayonnaise together into a sort of proto special sauce that was neither solely mustard nor solely mayonnaise—but likely dominated by the mustard, given how much more pungent the yellow stuff is than the off-white stuff. And, also, because mayonnaise-less (and ketchup-less, for that matter) burgers have a hardy pedigree in Texas. Herd’s Hamburgers, in Jacksboro since 1916, for instance, serves its burgers with lettuce, tomato, pickle, onion, and mustard and has done so for as long as anyone can remember. Before that, current owner Danny Herd tells the Texanist, it just served them with onion, pickle, and mustard, sort of like Uncle Fletch did. And Dirty Martin’s Place, in Austin, has been sending out its tomato-pickle-onion-and-mustard KumBak Hamburger since 1926. And the Whataburger Number 1, a.k.a. the platonic ideal of the fast-food burger, comes with lettuce, tomato, onion, pickle, and mustard. According to the Whataburger folks the Texanist spoke to, this burger, the original Whataburger, has been the same since it was developed by founder Harmon Dobson in 1950, when the chain’s first outlet was established in Corpus Christi. Dobson, who died in a plane crash in 1970, opted to highlight the mustard because, as he once said, “mustard was a Texas tradition.” And then there’s Dairy Queen. Although DQ was not founded in Texas, it counts as Texan in the Texanist’s eyes—at least the Texas locations do. The DQ folks inform the Texanist that back when the first Texas DQs opened (the very first was in Austin, in 1947), all the menus were developed by the individual franchisees. Six years later the influential Texas Dairy Queen Operators’ Council launched the Texas Country Foods system, which has been responsible for the likes of the Dude chicken-fried steak sandwich, the Steak Finger Country Basket, and at least two burgers: the Hungr-Buster and the BeltBuster. Both Busters are built with lettuce, tomato, purple onion (a nice touch), yellow mustard, and no other condiment. Dairy Queen was unable to tell the Texanist where, exactly, the inspiration for these mustard-slathered burgers was found. Which brings us to Jack in the Box and McDonald’s, the two vendors you mention in your letter. The Texanist doesn’t regularly visit Jack in the Box, but he did take the trouble to reach out to them. Alas, they did not take the trouble to reach back. Perhaps the folks at Jack in the Box HQ, which is located in San Diego, California, were spooked by the word “Texas” in his email address. So, alas, the Texanist can’t relay any more information about the Texas Double Jack than you can find on the menu. A nice fella with McDonald’s (headquarters: Chicago) did respond, though, and he told the Texanist that the Texas Homestyle Burger, which was developed by a group of Texas owner/operators and regional McDonald’s staff, first made an appearance in the San Antonio area in 1990, before expanding to other parts of the state. The Texas Homestyle Burger is only available in Texas, he said. Though they weren’t mentioned in your missive, the Texanist is also nominally familiar with a lettuce, tomato, pickle, onion, and mustard creation that Wendy’s calls the Texas Double Cheeseburger, and the Texas Double Whopper from Burger King, which features the same ingredients but adds jalapeño. So this whole idea of a mustard-positive, mayonnaise- (and ketchup-)less “Texas-style” burger is fairly widespread. Indeed, the etymologist Barry Popik—a onetime Texas resident—points out that informal burger-centric lingo sometimes refers to such burgers as “Texas burgers,” or sometimes “cowboy burgers.” Likewise, a mayonnaise-only burger is sometimes called a “sissy burger,” and a hamburger possessing only ketchup is sometimes called a “Yankee burger.” As to the question of where, precisely, the idea of the “Texas-style” burger originated, the Texanist’s best guess, after a fair amount of research, is that if Uncle Fletch’s burger was the world’s first burger, then logic tells us that his mustard-enhanced creation was the very first Texas-style burger, too—even though it may have contained a little mayo. Does the Texanist know this for sure? He does not. He can, however, tell you this: the Texas-style burger sure as heck wasn’t created in Connecticut, Wisconsin, or New York. Of this, the Texanist is certain.

“Actor”?

I missed that firewood discussion a few days ago, but most people that sell firewood are advertising "face cords" and not full cords. A full cord is 4' high x 4' wide x 8' long. But a face cord is 4' high x 8' long by the width of one row of firewood - typically 16 inches. I didn't know about that until I thought I was getting a helluva deal on a half cord of wood two years ago only to have the guy show up and deliver about a third of what I was expecting. Then I thought I got ripped off and the guy explained the difference between full cords and face cords. Delivered firewood is expensive as shit. Most place are selling half FACE cords of post oak delivered and stacked for ~$225 - $250.

It's tough going to Highland Park. So much working against you in life with all the derision graduates face...

You forgot to log out of your sock account, satya.

I'm curious - What's the cost compared to grocery-store bought meat?

I’m sorry, but this show fucking sucks.

Former UT OL Calvin Anderson is a Rubik's Cube dude.

I don't jerk off to thoughts. But I do jerk off to thots. Also, I'd suggest it's too early to be this drunk, but it is lump we're talking about....

Anything tastes delicious after that. The best beer I've ever had was an ice cold Lone Star after mowing the lawn on a 102 degree day.