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PantsTent

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  1. No, the Missouri and A&M home games that follow will determine if the season is unraveling.
  2. Kenpom now has us 8-10 in conference. We moved from 38 to 36 last night.
  3. PantsTent

    Pizza

    As a UTEE98, you're giving us a bad name! You could try a 3rd time with the radius, and include some price/in^2 analysis to see if the large is actually cheaper or not.
  4. These are the 7 possible wins...
  5. Student section was probably 80% full for Auburn on a Tuesday night so this was clearly a who gives a shit showing for students. So where does that leave the old Erwin Center debate about student attendence vs quality of seats? I think I can see half of me on the edge of that picture. The wristband checker was letting people go snag the unclaimed T-shirts at halftime so we got a couple of those.
  6. They offered students a guest ticket so 1/4 of the student section were parents that got in first $25.
  7. Damn, and I was at the game. I guess the shirts are burned in my memory. Striped shirts for life then!
  8. Well they wore them in Vegas so should have dumped them then.
  9. And that's fair </mack>
  10. Somebody else is bringing the sausage to the tailgate. I'm doing the chicken and everything else so I can make stock from the chicken. Plus don't really have room for a huge fully finished pot in the fridge. I can't see why it wouldn't work...in a medium pot make roux, add veggies and about 1/4 of the stock to get it all combined and then refrigerate. Then in the morning transfer to a big stock pot and add rest of the stock and sausage and go from there. Just want to make it easy on site and not have to get up too early to do it all at home before going. I'll report back...
  11. Where can I "pause" gumbo making? I've made just the roux in advance, refrigerated and then added it room temp to sautéd veggies and went from there. I've also done roux, veggies, and some stock and then transported to tailgate and resumed after 2 hrs or so while it stayed mostly warm. I assume it would also work to do roux, veggies, some stock to thin it and then refrigerate that over nigh and resume the next day?
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