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utee94

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Everything posted by utee94

  1. Well from the rankings, looks like we can start by stealing A&M's coaches.
  2. Couldn't tell ya. I just grabbed the graphic off the net. But if I were doing it, I doubt I'd dig any deeper than geographic location of high school. Tracing any deeper than that for "pre-high-school state of origin" doesn't sound like a social media-worthy level of effort.
  3. That, and a tornado watch. But I'm sure it's fine. Everything is fine.
  4. It's never going to stop raining!!
  5. SIAP. I saw this infographic on social media so I'm assuming it's true.
  6. I don't recall this from last season, but apparently at some point RBR was accusing McLaren of injecting water into their tires to help keep them cooler, which they thought was one cause of McLaren's improved performance. So during Friday practice, this happened:
  7. Man where was this again? Were you in South Austin at this time, or maybe over by Lanier? 'Cause that could pretty much be my parents' neighborhood, the one I grew up in and where they still live, at Burnet/183. Right over by Playland Skating Rink.
  8. It's funny because in real life BurntEyes actually IS a doomsday prepper and this is almost certainly part of his actual survival plan!
  9. If you just knock door dash/uber eats offline almost 50% of the American population would starve within a couple of days.
  10. Yeah I love BBQ tenderloin, so quick and so easy. As was stated earlier, I'd recommend pulling at 140 next time, although it sounds like you still had tasty Q. My dad was an amazing BBQ cook but always overcooked his tenderloin because he was from the generation of "pork better be cooked to 160." That just results in dry, untasty pork tenderloin. I made mine for him a few times and he finally asked, "Why is yours so much better than mine?" I told him and after that, he was a convert. You could also turn it into BBQ Cuban sandwiches, that's another good use for leftovers.
  11. Price of My Left Foot going up. The good news, my right foot is a domestic bargain and still in prime ass-kicking form.
  12. I'd be delighted if they eliminated all technical regs other than those regarding safety. Obviously that won't happen but short of that, the only alternative teams have is to push against them until they're told "no."
  13. I'm gonna assume you had an autocorrect attack and not a seizure. I like to cube it small, simmer in a chile gravy, and use it for taco or enchilada filling.
  14. Nanoo Nanoo.
  15. May The Fourth Be With You, nerds.
  16. Another day of 0.0 at my house. But glad for those of you who got something.
  17. I loved a Big Red float. Now just the thought of it makes my teeth hurt, but as a ten year old kid, it was wonderful.
  18. Invade Canada, then we annex it as our 51st state in order to protect it, then ????, then Profit
  19. Yeah, it's because they're not a Texas thing. They were common across the entire US and especially in the Midwest and South reaching peak popularity in the 50s and 60s. They were still around but dying in popularity in the 70s and 80s. If you weren't regularly going to church socials in your childhood then you could have missed them entirely. They're actually derived from a very old style of dish called an aspic that has been popular in France and other European countries for centuries and remains an important regional dish in some places. It has a savory gelatin surrounding meat, fish, eggs, and/or vegetables. So if anything, congealed salads are an awful French foodway.
  20. This line of storms currently stretches over a thousand miles from Round Rock to Chicago. But we can't buy a drop in Austin proper.
  21. Again, not unique to Texas. Congealed salads were popularized during the Depression and they were bad... nationwide.
  22. We did pigs in a blanket with Vienna sausages wrapped in crescent roll dough. Hot out of the oven, slather on some butter, I was in heaven. Probably not as good now as I remember.
  23. IWantToBelieve.gif
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