Jump to content

sith_horn

Full Members
  • Posts

    3154
  • Joined

Everything posted by sith_horn

  1. Just couldn't help yourself, could you? Just had to go there again. After all those posts you spent denying. CTJ surely touched your nerve, lol. Thou surely doth protest too much, methinks.
  2. I keep seeing people say this, or similar, but he may well have taken a significant step forward this season. Now we don't get to find out either way. My thoughts last season were he needed another offseason to build up his body and mature so he'd be less vulnerable to strains and dings. His current injury, of course, is a whole different animal that wouldn't prevent. That and learn to lower his pads some when entering traffic. He tended to run upright when contact was imminent. He acknowledged he was working on that over the offseason.
  3. Hell, I'm looking forward to seeing what steps Sorrell and Burke take this season. With Moore and Simmons getting snaps, everyone should be able to play with greater intensity. And while I'm under no illusion SEC refs are impeccable, I don't think we'll see so much blatant holding ignored.
  4. Stock 17's on my F250 4x4, and so they shall remain.
  5. They also both happen to be out of Georgia, Kenny Baker's old stomping grounds.
  6. The frankfurters also take the time honored bowl of beans with chopped weiners to another level. And I'm just as likely to make a hotdog with a slice of bread as well as a bun.
  7. Brandon Marcello: Ummm, NO. Not even.
  8. Agreed. But they's tasty and it doesn't stop me from buying them.
  9. H‑E‑B Old World Beef Frankfurters
  10. Cook having the drops is surprising, but won't be surprised if he breaks out of that rut.
  11. LOL. Off-topic but this reminds me of something my pop once said with a grin, "Son, I've got a deal for you. If you dig the hole for the septic tank, I'll fill it."
  12. While it would be better for us if Piggy wins, I can't root for them. I hope the Pokes ride roughshod over them.
  13. The Stupid is strong with this article.
  14. I'd think any of them can run inside zone, it's just how much volume can their frames hold up to it for. Both Blue and Wisner are good at making guys miss, but running inside zone, contact is going to increase with the number of snaps. Especially against SEC defenses. It will be interesting to see how Sark and Choice distribute snaps for sure. Let's hope the freshmen get up to speed quickly on pass pro and the playbook.
  15. As in Stockholm, Finland
  16. That's a loaded question considering what he said earlier in this thread ...
  17. They have different builds. Sydir appears top heavy to me. At times it's looked like he "gets out over his skees" so to speak. Like Codaxx says, Sweat didn't light it up as early and consistently as we'd have liked him to. Keondre Coburn didn't either. Effort and discipline are the variables he needs to emphasize to develop his body and learn how to best control it.
  18. He looked like a solid specimen in that short blocking drill clip from the first practice. But I couldn't tell you how he compares to previous seasons. He's not been a highlighted player. Hope he can get on the field and make some plays though.
  19. Nuth'n fancy. Eggs, potato, sausage, cheese and fresh salsa. They slammed.
  20. Text her your avatar and "you'll be in like Flynn." So that's where Reese Moore went ...
  21. Wasn't pleased with PK's excuse in the clip above about our secondary giving up so much because they were targeted so much. I mean, ya think maybe they were targeted so much because they were so easy to exploit? Well, that and of course, nobody was running against us anyways, lol, so it's not like they had a choice in the matter At least some of the young guys (M. Muhammad and D. Williams) will be a little more experienced this go around and I expect our pass rush from the edges is going to take a step forward, which should help. While I don't expect us to be dominant run stuffers in the middle I am optimistic about Collins being disruptive. I suspect he is motivated this being a contract year. Likewise, I'd like to think that he feels he has some big shoes to fill trying to measure up with the standard set last season by Sweat and Murphy.
  22. My uncle also did this. He was in the military and used this method on road trips in "old blue", a chevy suburban, with his family. We would meet them at state parks while they were passing through Texas for occasional family reunions.
  23. This made me laugh, because it brought back a memory when I was about 14 years old. I was doing something I don't recall out front one morning near a stand-alone car port near our 1949 Allis Chalmers WD tractor where I grew up in rural east Texas. Father was standing about 40 feet away and caught sight of me. He looked at me, got a big grin on his face as he came walking over and said, "Son, do you know that every precaution known to mankind was taken to prevent you from happening?" I shook my head and said, "No dad, I didn't know that." Of course, it came as no shock as it made perfect sense because father was not a young man and had already sired four children from two of three previous marriages, followed by my older sister and brother by my mother, his fourth and final wife. He wasn't looking to have any more. At this point his grin got even bigger while nodding his head emphatically and said, "Yes, that's right." To which I replied, "Well, I guess it's no wonder then why I'm such a strong swimmer." He had a good laugh at that and said, "You weren't planned son, but I sure hit the right nut when I got you." Ok, so as not to be totally off topic in this post. Neither mother nor father did much grilling. I learned a lot about cooking from both mom and dad by just observing them in the kitchen. And I was cooking substantial meals by the time I was in 3rd grade. Pork chops, mashed potatoes, eggs, fried chicken, etc. But when it came to grilling, my brother and I usually did that simply because, we pretty much had to if we were going to have it at home. I still remember the first time I grilled a ribeye steak. I had found a hibachi grill in our barn when we moved out to east Texas from Dallas. We didn't have any charcoal on hand, but we had no shortage of deadfall from several huge post oaks on our place. I gathered up well seasoned pieces for that hibachi grill and waited until they were reduced to embers and made a damn fine steak with it. That was my introduction to the wonderfull smoke flavor post oak imparts to meat and the first time I ever actually made note to myself assigning a type of hardwood highly desirable for that purpose.
×
×
  • Create New...