Hornbeliever

Would being a #12 team this year, let’s say, be a victory or a disappointment?

I know some guys who didn’t touch a boob all year even though they were at a UT dorm.

What would the spreads be if Alabama played Clemson? After reading this thread, I’m beginning to think UT should not have been picked and Alabama should have gotten our spot.

Never again come to this site to compliment Greg Davis. This is a warning.

He also has lots of experience handing a loss to Texas to why wouldn’t they go with him?

I set an eject button for BTC on Jan 1 2025. I’m now debating canceling my own strategy. No one ever went broke cashing in a gain but how boring is that.

I’m speaking/writing this into existence. Quinn will be on the money with deep throws versus aggies. It’s just straight statistics and regression to the mean. He has thrown 50% too long and somehow, 50% too short. So statistics will statistic and he will hit a few long bombs in college station. Math ain’t ever wrong

You must be new here. We could have eleven consecutive all-American WRs but if Sark offers someone we don’t like, he gone.

I was also there in 2004 and while I’ve been to a dozen TX-OU games and probably five UT-Aggie games at college station, the only time I’ve been nervous for personal safety was 2004 Arkansas. Went to pee and waited in line and some dudes wouldn’t let me use the bathroom. I was close to pissing myself so was thankful a few Arkansas fans told the pricks stopping me to let me piss….but entire time I’m at urinal, I’m looking around waiting to be pushed. Usually while at urinals, I just look around to compare johnsons like everyone else, right? Right? Right? we also had police escort back to tailgate area and they told us to watch out for flying empty bottles of jack.

Why do hats the players got and some official posts say “SEC Tournament Champion”? Doesn’t winning this tourney make them the champions, period?

Double down. Favorite quick watch in a while.

Agreed but setter not helping them. Consistently poor passes to them it felt like. And feeding Wenaas and Devin was the strategic error that cost us game. Setters played poorly.

Tablitas are delish and regularly purchased. We don’t have grill at this house, just a live fire Santa Maria contraption and a big blackstone. Griddle is fantastic for peppers and onions but I also cook fajitas and costillas and chorizo on there too for one stop shopping. For live fire stuff, save that for chickens, steaks and shrimps plus veggies in cast irons and lard French fries. Ps French fries made in lard will cost you 5 lbs of your life

Didn’t get into details since I felt I bored you enough with the long question but since you asked haha….i had to leave today from Houston to our country house near La Grange because a plumber is coming early tmrw morning. We regularly buy Michoacana fajitas and chorizo and spare ribs on a Friday and we make them on saturday but this time, because I came up one day earlier than normal, it made me start thinking about this marinade question. and the closest grocery store is 25 minutes from house so we do everything possible to not forget or screw up food stuff because it’s a full hour back and forth for one fucking ingredient. And y’all gave me courage so I bought 12 lbs of meat from them and feel good about it. I’ve never been nervous of sickness, just that meat becomes too soft and texture isn’t ideal.

Maybe this becomes a place you can ask questions on food. Or maybe you just answer this question that I actually would like to know. i am hosting a Saturday lunch before the game. Marinated fajitas cooked on the griddle are what has been requested but due to certain events, I have to buy the marinated fajitas from a meat market on Thursday (tomorrow). However, I just read various articles that you shouldn’t marinade for more than 24 hours before cooking for several reasons that all seem logical. Hence my question: Mexican meat market marinated fajitas were marinated but now out of the liquid so can I buy them 48 hours before cooking without affecting the taste or texture? Or even though out of liquid, that length of time would negatively affect the meal? At the root is the definition of marinate I guess.