Finkle_Is_Einhorn

Greg Davis just shed a tear on that screen pass. Sent from my iPhone using Tapatalk

How can our defense be so bad yet so good at the same time ? Sent from my iPhone using Tapatalk

Why the fuck are we in hurry up mode at the goal line. What the fuck. This team is still a fucking abortion. Sent from my iPhone using Tapatalk

Well. This the first and last game I’m watching this season. My time is better spent playing golf than watching televised abortions. Sent from my iPhone using Tapatalk

Incoming incomplete pass to a TE on 3rd and 7 Sent from my iPhone using Tapatalk

Maybe the defense needs more Nike bands on their legs ? Sent from my iPhone using Tapatalk

NSIAP but highly recommend all home pizza makers get the Pizza Camp cookbook. Dude simplifies everything and has some great pizzas. I use the egg for my pizzas but he explains how to cook in a normal oven for the nice char. Made his mushroom pizza and added some morels that I found at a farmers market. Baked at around 750 degrees for 6 minutes on the egg. Sent from my iPhone using Tapatalk

I’m glad other are sharing my concern with the fighting system. The AI is too stupid to build ATB points by themselves which forces you to cycle repeatedly between your characters. By the time you can actually use them it’s almost a given someone needs to be debuffed/ healed. I would always start boss battles out with haste, regen, barrier in the days but it’s next to impossible to buff people with this system. The fact that it cost 1 ATB to use 1 potion doesn’t scale correctly when compared to other abilities that cost 1 ATB. Also, using high leveled spells, moves, limit breakers only for the enemy to go into a pre set animation/movement and your skill completely missing is setting up for broken controllers. They are going to need to do a massive overhaul to the system if they are to proceed with part 2 which they said was already in the works. Fingers crossed their can be a patch to the AI because they are useless if you don’t control them. Sent from my iPhone using Tapatalk

I’m halfway through. They did a really good job expanding on the original characters. Knowing what happens definitely pulls at the heart strings even more. Not the biggest fan of the new characters/villains they added. Fighting system is still growing on me. I feel I tend to hack and slash with Cloud and ignore everyone else. Trying really hard to use other chars do build up ATB. Still kind of miss the turn based system. If anything it’s more than worth it just for the nostalgic factor. This game got me into video games and I must of played it well over 5 times. Sent from my iPhone using Tapatalk

If anyone out in SD is missing some Texas BBQ. There is a pop up BBQ place called Hollidays BBQ that operates out of the parking lot of Trident Coffee in Imperial Beach every other weekend. The guy who operates is from San Antonio and is active duty in the Navy and does this part time, soon to make it his full time job. His next pop up is next Saturday Feb 29th at Trident Coffee. Starts service at 11 and goes until out. Last I was there, he ran out about 1pm. Line starts forming around 10 or earlier. You can follow them on IG @hollidaysbarbecue for updates on their pop ups dates. Finally nice to get good Texas Brisket out here. Sent from my iPhone using Tapatalk

Yeah, for the most part my briskets have turned out decent. I utilize the water pan and refill when low. I thought for sure the egg genius would push the briskets to the next level with a little more temp control. Wondering if the fan circulates too much air and can dry the brisket out. Also wondering if wrapping before the stall can have any effect. Screenshot of the cook temps. Forgot I did this one at 260 and then raised it to 270 after wrapping in butcher paper. I think there was brief flare up towards the end that last a few minutes.

Anyone have success with brisket, especially with the flats? If so what’s your go to strategy? I’ve done about 8 briskets so far on the egg. I follow Franklins methods as close as possible in regards to brisket selection, trimming, etc. Basically have the book memorized. First two briskets were pretty bad then started doing fat cap down at 250 and then finishing them wrapped in the oven after the stall. Using this method I’ve always been able to get really good bark, smoke ring (for photos), fat has rendered really well. However, the flat is always on the over done/ dry side and point is very good with little to no problems. Typically will pull the brisket at around 295 internal and let rest for a few hours. Thinking that the eggs temp was fluctuating too much I went out and got an egg genius to maintain the temps more closely. I did my first brisket using it and it was a disaster. Worst brisket to date. Flat was hard as a rock, I was embarrassed serve if it because it came out like leather. The points fat didn’t render properly and had very large fat chunks that were inedible. Just an absolute disaster of a cook. Anyone care to help troubleshoot or have had decent outcomes that I could try for my next cook. Sent from my iPhone using Tapatalk

‘Us’ not getting any recognition is a real sham. Lupita Nyongo deserved to be up there with everyone else. Sent from my iPhone using Tapatalk

I’m tired of these Texas teams. If I wanted to keep watching abortions on Saturday I would have volunteered at Planned Parenthood. Sent from my iPhone using Tapatalk

How much power does Del Conte have to force a new OC because we know Herman will never hand over the reigns. Sent from my iPhone using Tapatalk