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4th_and_18

Certifiably Surly
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Posts posted by 4th_and_18

  1. He looks way fucked up. Damn. Why even the tent? 

    Ya. I bet Dr Andrews is screaming somewhere. That guy needs to be on a board and headed to the hospital. Never be too careful when someone’s neck gets bent like that.
  2. I work in state government. My boss starting working for the state the year before I was born. I am 47 years old. She doesn't know exactly what I do, nor how to do my job in the event that I wasn't around. She treats the women in our area with kid gloves and allows them to get away with murder. Meanwhile, my one other male co-worker and I are always treated with a sense of suspicion, like we're trying to get away with something. It's infuriating.
    That being said, she isn't a raving asshole. Just ignorant and (IMO) a misandrist.  She doesn't micromanage and because of her ignorance, we can get things done without too much pushback. She just wants the credit, which I don't care about. I just want the proper results.
    None of us believe she'll retire, she'll die in her office. But if she did retire, I wouldn't be sad or happy. I don't really care. 13 years till retirement, y'all.

    Jesus I’m glad it’s not just me. This hit awfully close to home.
  3. Posted early on the FB page, but I'm loving smoked chucks for chopped sammiches on the egg.  Much faster than brisket (5-6 hours).  Cheaper.  Easier to make and have a distinctive "pot-roast/BBQ" flavor.  Served with Hawaiian rolls, pickles and chopped onions.  Slam hard!
     
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    Tried this and my experience was exactly the same as you describe. Surprisingly quick, easy, and great result. Plus having the hookup on discounted H-E-B wagyu chuck roast right now helped too.
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    • Hook 'Em 1
  4. And most Parisa recipes have a little citric acid involved to “cook” the meat. 

    Don’t tell Jess Pryles that. She insists her citrus-free recipe in her book is the ONLY recipe used in the castroville/hondo area. She had so much going for her...as much as a fake Texan could anyways.
    • Hook 'Em 1
  5. Can I get a ruling on re-freezing game meat.  I have a bunch that I don't particularly feel like processing further at the moment.  All deboned and everything.  Can I freeze and then thaw when I want to get around to making some sausage and then refreeze without any problems.  I think that I read somewhere that you can freeze-thaw-refreeze without any issues as long as you change the "form" of the meat...example, blending and stuffing sausage. We're not talking steaks or anything here, this would all go into chili grind or sausage. 

    I do this every year. I trim, freeze, and process when all tags are filled.
    • Hook 'Em 1
  6. Sorry guys, sounds like the decision was made last night, ole Herman is keeping his job. Directly from a BMD. Too much $$$ to pay out to existing staff & new hires with the current state of the athletic dept revenue is basically what it comes down to.


    Sent from my iPhone using Tapatalk


    Money was never an issue and won’t be even if someone uses that excuse later. It’s an easy out instead of “he thought our fan base is full of spoiled big egos who won’t let the water come to a boil before throwing it out and starting over while bitching the coffee is never ready.”
  7. Congrats to the brand/team.. no mention of the coach... Once again a great place that could signal a vote of confidence for Herman, and yet nothing...
     

    It’s the same way he congratulates every win football or not. I scrolled through his Twitter feed. Consistent. I don’t see much in the latest post.
  8. You don't really need a bagman at Texas do you? Need development and good coaching no?

    Especially next year when players can be paid for use of their likeness. “We have a car dealership that wants to put a cardboard likeness of your in their dealership and they’ll play you $100,000. You in? It’s called longhorn foundation Ford. No relation.”
    • Haha 1
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