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HeHateMe

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Everything posted by HeHateMe

  1. Jokic is the best boring as fuck player we will ever see. Dude is amazing, but what the fuck was he doing trying to snatch the ball away to begin with? This isn’t soccer, you just can’t grab the ball and inbound it with an opponent sitting on the lap of the guy 2 seats down from Ishbia. Assuming it’s not Scott Foster, the referee would have given Josh Okogie every chance to reestablish himself into play before the inbound. The entire sequence seems beyond unnecessary to me. This thing is probably going 7, as it should.
  2. Add me to the Luka list. Hated Rony Seikaly in my youth.
  3. Is anyone doing solid Texas BBQ outside of Texas? I know Lewis in Charleston, but it would be nice to know if there are good spots in other random states.
  4. Jokic is a freak and will always have ridiculous numbers, he did have more turnovers than the entire starting 5 of PHX though. The Suns have to get points in transition or it becomes too much of a grind. Phoenix didn’t get to the line in game 2 and KD wasn’t going to let that happen again. I doubt he does going forward. D Book might not shoot 80% again in this series but KD probably won’t shoot 38% again either. I bet it goes 7, unless Monty plays DA 35+ minutes in G4. I’d rather see Ish Wainright fouling the fuck out of Jokic and take my chances with him at the line. And I’d love to see if anyone has ever scored their first 45 points without shooting a free throw in the playoffs.
  5. Suns are better without Paul at this point. He slows the game down too much and sometimes the horses gotta run. Ayton should not start game 4 and if he doesn’t respond with more effort then glue his ass to the bench. Shamet should not sniff another minute every in the nba…dude is a seriously liability. I’ve been in Scottsdale for 20 years and have become a Suns fan over time, but there are no excuses for a lot of the in game decisions that Monty is making. I like that he sat DA to end the game but wtf giving Shamet that many minutes. KD scored 39 on a very off night, they are going to smother book in G4, KD might go for 50 if they do and he gets hot. If Monty can get out of his own way I see this going back to Denver 2-2, with a chance to be an epic series. Monty’s in game decisions will determine the outcome of this series.
  6. Seared ahi tuna bowl
  7. The Autoflex is tits. I can’t even begin to understand it but damn if it doesn’t go straighter and longer. 5 or 6 guys in my Friday/Saturday game have put one in their driver and the difference is noticeable. Report back when you get back on the course.
  8. Monty’s strength is that the players love him and want to play for him, but some of the in game decisions are head scratching. See Shamet in the 4th qtr. Monty has struggled more with the addition of KD than the players have. He lacks depth now and has to be an in game coach. He better figure that out if they want to be playing past the Den series. If you put Lue on the Phx sideline, they win the whole damn thing.
  9. KD+Book=78 pts/14 boards/14 assists/3 steals
  10. It’s pick your poison, shut one down and the other will get an easy 35. And every 6th game or so, they both will.
  11. Westbrook is a bitch
  12. Did you leave the wrapper on?
  13. @PantsTent @Texzilla58 The sauce and meatballs are homemade, a lot of eyeballing goes into the balls but I’ll do the best I can. The sauce is basically a dumbed down version of a red sauce that I’d use for pasta or the base for a meat sauce. Half a shallot and 3-4 cloves of garlic on olive oil for a few minutes followed by 3/4 cup of white wine to deglaze until the alcohol is cooked out. Big can of crushed tomatoes, half a small can of tomato sauce, and half a tube of tomato paste get added. Salt, pepper and a lot of dried Italian seasoning. Few splashes of Worcestershire, stir and bring to a boil and then reduce heat to simmer. Two pounds of meat make about two dozen balls for the size I make them. I go two thirds ground beef, one third ground pork. I combine the meat and pork with 3/4 to one cup of Panko. I add a handful of fresh grated Parmesan, small handful of finely chopped herbs (fresh basil, Italian parsley), some salt, pepper, some Worcestershire, and 2 eggs. I get that mixed and all incorporated by hand and then add 1/4 of milk. Mix some more and keep adding a few splashes of milk until I get the wetness I want in my balls. Then I form by hand and bake at 400 for ten minutes (longer if you have bigger balls). They are probably 80% cooked at this point, but I pull them and finish in the simmering sauce until they are 155-160 degrees. Bread is from Noble Bread Co. A solid bakery here in AZ. I boat cut the bread, think 90’s pre pedo subway, then add a provolone cheese hinge. Add the meatballs and sauce and then some shredded mozzarella and dried Italian seasoning goes on top. Finish under the broiler for a couple minutes. Let cool for a few minutes… shit comes out hot.
  14. Meatball Sammich
  15. Gata goes down again. Cocks try to complete the three game teabag tomorrow.
  16. Throated by the Cocks
  17. Foster time
  18. Not only would I crush that, I’d wash it down with a six pack of Coors light. Then I would take my happy ass over to the shart thread and mock them because I am still able to do that without shitting my pants.
  19. Late Easter lunch for the back 9 at Augusta.
  20. Most of the ingredients you can see in the pictures and I usually will grab whatever seafood looks or sounds the best to throw in. We have Chula seafood here in Scottsdale and their fish kicks all sorts of ass. I bought a piece of halibut, some scallops and shrimp from chula not knowing what I was going to do with it. Once I decided on cioppino, I bought some little necks and some jumbo lump crab meat from the store when I went to pick up the other ingredients. Chop 2 shallots and dice 4 cloves of garlic. Olive oil and medium heat and throw the shallots on for 4 or 5 minutes, add garlic for 1-2 additional minutes. Add 1 and 1/4 cups of white wine and turn the heat up and let reduce by halfish. Add 1 large can crushed tomatoes, 1 cup of water, and 1.5-2 jars of clam juice. I used 1.5 for this one. Throw in 2 bay leaves, big pinch of salt, big pinch of crushed red pepper and a small pinch of dried oregano, some cracked black pepper and a little sugar. Bring to a boil and reduce all the way down to simmer for 30 minutes with the lid on. For the seafood I prepare the fish and the scallops separately from the rest of the stew. I cut the halibut into smaller pieces, tossed in olive oil and baked for 8 minutes at 400. I pan seared the scallops in butter/olive oil. When done I put both into the bowls that were getting served. The hot broth will bring back to temp if they cool too much. After the stew simmers for the 30 minutes, I give it a good stir and drop in some fresh chopped thyme and 3-4 generous pats of butter. Stir until butter is melted and incorporated into the stew. Drop in the little necks and lid back on to simmer for 5-6 minutes. Once they start to open I dropped the peeled shrimp in and the lump crab meat. Lid on for another 3-4 minutes. Remove from heat and remove the bay leaves if you didn’t earlier. I ladle all the goodness into the bowls that already have the scallops and halibut in it. Garnish with chopped Italian parsley. Serve with bread and I like to squeeze a lemon wedge over before I eat. Obviously you can adjust to your tastes, and I tend to use more clam juice when I don’t have as much seafood, so I went lighter on the juice here. Let me know how it turns out.
  21. 100% Alps! Grindelwald and St Moritz were my favorite stops. Gorgeous in the summer.
  22. Didn’t feel like getting car jacked (only Cuban bakery for a 100 miles is SW Phoenix), so I made my own Cuban bread. Mojo pork and a panini press and Cubano was born.
  23. Anyone ever ordered checks from Costco? What’s the turn around time? I’m almost out and my teller actually told me it would be a third of the price to order from Costco as opposed to the bank.
  24. Herb crusted rack of lamb with creamy Parmesan orzo.
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