2024 Fall Camp Thread - Bubble Wrap ALL THE RB

[Hank_Hill 17911]

Hey idk about y’all but can we maybe stop recapping one of the most emotionally painful Texas games in my lifetime in a thread about getting stoked for the upcoming season of ass kicking?

[Tex Long 4292]

1 minute ago, Hank_Hill said:

Hey idk about y’all but can we maybe stop recapping one of the most emotionally painful Texas games in my lifetime in a thread about getting stoked for the upcoming season of ass kicking?

Sure, if reading about the RBs being lamed left and right is your idea of stoked.

[thunderlounge 7642]

5 minutes ago, BachelorTrek said:

Fajitas discussion it is, then!  Lulz.

[Lerka Lerka 1084]

2 minutes ago, Hank_Hill said:

Hey idk about y’all but can we maybe stop recapping one of the most emotionally painful Texas games in my lifetime in a thread about getting stoked for the upcoming season of ass kicking?

[Codaxx 5458]

4 hours ago, Burt Macklin said:

This might be the dumbest recap of a game I've ever seen on here, which is really quite the fete on the Football Board.  Sark didn't choose to go away from the run.  He was forced to because our RBs, you know the guys you say should have the ball more, fumbled twice in the second half. Sark was dead even on run and pass in the first half, and he even kept it equal after Baxter fumbled in the third quarter and we started to get behind. By the end of the third quarter, Sark ran it 21 times and passed 21 times, despite being behind almost the entire third quarter. 

 

It wasn't until Blue fumbled in the 4th quarter and we were down 13 with 12 minutes to go that Sark was forced to throw a ton. He ended up throwing 23 times and only running 7 in the 4th quarter because we were down double digits and running out of time.  If our RBs don't fumble twice in the second half, Sark is never forced to pass almost exclusively and we stay balanced the whole game and probably win, but none of that was Sark choosing to go away from the run. 

This is bit harsh. I took a quick look at this and our numbers are very different. I am guessing that is because you counted the scrambles and the sack as running plays, which is technically true, but misleading for looking at play calling. 

I had 1st Half at 22 called passes for 126 yards (including the scrambles) 5.72 per vs 13 for 80 (6.15).. Through 3Qd 24 passes plays for 131 yards (5.46 per) vs 16 for 109 (6.81 yards). 

I could have missed a play or 2, but I think it is fair to say Sark came out pass heavy vs Washington. 

Edited August 14 by Codaxx

[Katfid54 8575]

17 minutes ago, BachelorTrek said:

Fajitas discussion it is, then!  Lulz.

Quick, someone say Matt's El Rancho has good mexican food.  That'll really get this place going.

[Mother mopar 3275]

Chuys still around

[BachelorTrek 2903]

17 minutes ago, Hank_Hill said:

Hey idk about y’all but can we maybe stop recapping one of the most emotionally painful Texas games in my lifetime in a thread about getting stoked for the upcoming season of ass kicking?

You know the Jawja retards will repeat 10-9 all season just to get your dander up!

#FireFred

[BurntOrange&White 38890]

What about chicken fajitas

[Machinator 32097]

 

[Royale with cheese 1425]

19 minutes ago, BurntOrange&White said:

What about chicken fajitas

They're like vodka martinis. 

[Native Horn 3465]

36 minutes ago, Katfid54 said:

Quick, someone say Matt's El Rancho has good mexican food.  That'll really get this place going.

Had pecan-smoked brisket tacos there for lunch today.  Delicious.  Fight me.

[futureman 22353]

1 hour ago, TrashMaster G said:

is that russ hanneman?

[TheAuditor 1023]

52 minutes ago, BachelorTrek said:

Fajitas discussion it is, then!  Lulz.

From the Round-Up in Pharr (McAllen Kid,  they were the bomb) to the Hyatt.  The Fajita Journey: 

Spoiler

Fajitas started to make the leap from the cowboy campfire to commercial success in 1969. Otilia Garza was the owner of the "Round-Up Restaurant" in the city of Pharr, Texas. Pharr is a fairly sizable place on the Rio Grande River, founded in 1910 by Henry Newton Pharr, the former director of the State National Bank of New Iberia, Louisiana, and president of the Louisiana-Rio Grande Sugar Company and the Louisiana-Rio Grande Canal Company. At Garza's restaurant, strips of grilled skirt steak were served on a sizzling platter, with warm flour tortillas and mounds of condiments: pico de gallo (chopped fresh onions, tomatoes, peppers, and cilantro), guacamole, and grated cheese. This is becoming to sound very much like Fajitas!

 

Garza maintained that she had learned the tradition of grilling skirt steak from her grandmother, also a restaurateur in the much larger city of Reynosa, just across the river in the Mexican state of Tamaulipas. Reynosa is a much older and much larger place. It was founded in 1749 and named Villa de Nuestra Señora de Guadalupe de Reynosa, as a tribute to the town of Reinosa in northern Spain, which was the birthplace of the Viceroy of New Spain at the time.

 

Sonny Falcon's fajita stand Photo from The Austin Chronicle & and the Falcon Family.

But Garza was not the only one serving this dish. In that same year, a meat market manager from Austin named Sonny Falcon began running commercial fajita/taco stands at fairs and festivals in Texas. Sonny was married to Guadalupe Guajardo, the daughter of Eloy and Soledad Guajardo, Mexican immigrants who ran a market called "Guajardo's Cash Grocery" on 809 Lydia Street in east Austin, between East 7th and East 11th Streets. Their store was one of the few grocery stores catering to the Mexican community in Austin at the time. Sonny liked to experiment with recipes for using the tough skirt steak, with the goal of increasing its sales. He figured that he could attract more business to the family store if he could popularize this affordable cut of meat. All he had to do was to find a way for people to taste it. So, in 1969, Sonny set up his first concession stand at a festival in Kyle, Texas, a town south of Austin along Interstate 35 toward San Antonio. He started calling his skirt steak tacos "Fajitas". He began selling his fajita tacos to crowds of appreciative people at rodeos, fairs, and outdoor festivals throughout Texas.

He may not have invented the dish, but he did invent the name. The shape of the raw shirt steak reminded him of a belt; "Faja" means "belt" in Spanish, "fajita" means "little belt", and voilà, the name Fajita has just been created! Sonny became personally identified with the dish by the late 1970s, when an Austin reporter christened him "The Fajita King".

 

Mama Ninfa.

Meanwhile, in Houston in 1973, Ninfa Rodriguez Laurenzo opened a Tex-Mex restaurant called Ninfa's on 2704 Navigation Boulevard. The restaurant claims that "this is where it all started, where mama Ninfa first stuffed chargrilled sliced beef into a handmade flour tortilla, and launched the national fajita craze". 

Ninfa's Restaurant.

She indeed built a good restaurant founded in a good bar business and simple, tasty foods of her Rio Grande Valley heritage. This included fajitas, which she called tacos al carbon and tacos a la Ninfa. The restaurant is still there today and Tacos Al Carbon are still on the menu!

While Tex-Mex restaurants like Ninfa's were popularizing fajitas in Houston during the 1970s, Sonny Falcon was cooking them for thousands of people at his concession stands at rodeos, outdoor fairs, and festivals all over Texas. The next big fajita breakthrough came, of all places, from Germany! In 1982, The Hyatt Regency Austin hotel opened on Barton Springs Road. The hotel restaurant had a chef de cuisine, a German by the name of George (Georg) Weidmann. He promptly recognized the commercial potential of the popular local Tex-Mex dish. He put "sizzling fajitas" on the menu of the Hyatt's La Vista restaurant, and soon sales of that dish made it the most profitable restaurant in the Hyatt chain. The "SWB Famous Fajitas" are still on the menu at the Southwest Bistro at the Hyatt today ($30 for two).

 

https://family.kolarsky.com/cookbook/fajitas.htm

 

[jdhorn92 1534]

2 hours ago, perfectchaos007 said:

I wonder what nepotism on the sidelines is up to these days 

To be fair that wasnt Mack's kid. 

[perfectchaos007 6542]

1 minute ago, jdhorn92 said:

To be fair that wasnt Mack's kid. 

I thought that was Mack’s nephew or something. I could be mistaken 

[BachelorTrek 2903]

3 minutes ago, perfectchaos007 said:

I thought that was Mack’s nephew or something. I could be mistaken 

I thought it was FUPM's adopted kid.

[jdhorn92 1534]

7 minutes ago, BachelorTrek said:

I thought it was FUPM's adopted kid.

wife's kid

[ousux 5566]

Quick, someone say Matt's El Rancho has good mexican food.  That'll really get this place going.

They don't serve Mexican food, but they do have decent TexMex.

[DixonHur 10862]

8 minutes ago, ousux said:

but they do have decent TexMex.

[LTtxfan 48727]

1 hour ago, BERT said:

 

[ClubWhatever 12070]

Buncha tex mex snobs on this board

[ousux 5566]

Listen, I'm a white boy who grew up in DFW, not Centex, San Antonio or the valley. And I said "decent", which it is to most people.

[oldhorn2 430]

27 minutes ago, ousux said:

45 minutes ago, DixonHur said:

Listen, I'm a white boy who grew up in DFW, not Centex, San Antonio or the valley. And I said "decent", which it is to most people.

if you grew up in DFW you wouldnt know good Tex Mex from Taco Bell....and  GTFO with that idea that Tex Mex is not Mexican food....

[RomaVicta 29590]

[ousux 5566]

if you grew up in DFW you wouldnt know good Tex Mex from Taco Bell....and  GTFO with that idea that Tex Mex is not Mexican food....

We have good TexMex up here, just not as much as some other regions in Texas. I say it isn't Mexican food because you won't find any place in Mexico that specializes in classic TexMex which always includes rice, refried beans and a main such as Enchiladas, tacos (often crunchy which Mexico sort of does but differently) and the like. Maybe some places like that exist in Mexican border towns, but not likely.

Yes, technically TexMex is Mexican since the basics were worked out while Texas was still a Mexican state, but that's picking nits.

[GlenFromTheMailRoom 1591]

I fucking hate all of you.

[LTtxfan 48727]

The Longhorns have a grand total of one player on the list – OT Kelvin Banks Jr. is a first-team All-American on the ESPN list. He’s the only Longhorn on the first team. There are zero Longhorns on the second team. 

 

https://longhornswire.usatoday.com/2024/08/14/does-espn-preseason-all-american-list-disrespect-the-texas-longhorns/

[texifornia 56031]

30 minutes ago, ousux said:

We have good TexMex up here, just not as much as some other regions in Texas. I say it isn't Mexican food because you won't find any place in Mexico that specializes in classic TexMex which always includes rice, refried beans and a main such as Enchiladas, tacos (often crunchy which Mexico sort of does but differently) and the like. Maybe some places like that exist in Mexican border towns, but not likely.

Yes, technically TexMex is Mexican since the basics were worked out while Texas was still a Mexican state, but that's picking nits.

On my phone so I can't crop this correctly but:

 

[Doc Daneeka 6768]

1 hour ago, oldhorn2 said:

if you grew up in DFW you wouldnt know good Tex Mex from Taco Bell....and  GTFO with that idea that Tex Mex is not Mexican food....

Oh, I definitely would. And wouldn’t have to go to restaurants to get it. 

[closetojumping 62010]

1 hour ago, ousux said:

We have good TexMex up here, just not as much as some other regions in Texas. I say it isn't Mexican food because you won't find any place in Mexico that specializes in classic TexMex which always includes rice, refried beans and a main such as Enchiladas, tacos (often crunchy which Mexico sort of does but differently) and the like. Maybe some places like that exist in Mexican border towns, but not likely.

Yes, technically TexMex is Mexican since the basics were worked out while Texas was still a Mexican state, but that's picking nits.

Please just shut the fuck up with this uninteresting, tired pedantry. Christ. 

[Dennis Taylor 18611]

[immamac 41751]

This isn't the thread for any of that shit. It's not that dead. 

[Murfdogg21 4398]

2 hours ago, BachelorTrek said:

I thought it was FUPM's adopted kid.

Sally’s bastard

[LTtxfan 48727]

Quote

True freshman Texas football edge rusher Colin Simmons is giving back to his family and his local community where he's from in South Dallas with his NIL platform. More specifically, Simmons is using his NIL platform to help his brother Clayton and start "Clay's Color Crew" for Autism awareness and support.

First-year Texas football EDGE Colin Simmons starts a new nonprofit called "Clay's Color Crew"

Simmons announced on social media on Aug. 14 that he has started the nonprofit "Clay's Color Crew" to "honor my younger brother and bring resources and facilities to kids on the spectrum in underserved areas like South Dallas".

Clayton was diagnosed with Autism back in 2020. Colin and his mother, Monica McCarley, have and continue to work extremely hard to bring more support and awareness to kids diagnosed with Autism, including with this new 501(c) 3 nonprofit.

 

"Highlighting Clay’s love of colors, Colin and his mom Monica McCarley created the 501(c)3 nonprofit Clay’s Color Crew in 2024 to support the entire Autism Spectrum Disorder (ASD) community. Their goal is to bring autism resources and facilities to underserved and lower-economic areas in South Dallas and beyond."

 

The nonprofit will help raise money for Autism facilities and awareness in South Dallas and other underserved areas by selling merchandise through their website and through a portion of the proceeds from artist Ken Womack. One-quarter of all the "ART for Autism" sales from Womack's artwork will go directly to "Clay's Color Crew".

Simmons using NIL for good causes in the community

Simmons has leveraged his NIL platform to do good work in the community with the founding of this new nonprofit "Clay's Color Crew" and his participation multiple times with the Texas One Fund.

The first NIL deal Simmons signed was with Vanguard Volkswagen dealership in Austin back in January 2024.

Simmons is entering his first season with the Longhorns this fall as a true freshman edge rusher. He was one of the top recruits in Texas's 2024 signing class that ranked third nationally in the 247Sports Composite.

Simmons, a five-star edge rusher recruit from Duncanville (TX) High School in South Dallas, ranked as the No. 18 prospect nationally in the 2024 class in the 247Sports Composite, No. 2 edge rusher, and No. 5 from Texas.

 

 

[markstanco 12449]

This isn't the thread for any of that shit. It's not that dead. 

Texmex boundary lines will never be dead. Apparently there is some hard line on 290 or I-10.

[Biff Tannen 45228]

41 minutes ago, LTtxfan said:

 

 

This is good stuff

[Hookem10 584]

All I want to know is when does Houston turn into Dallas on a Texas map and vice versa. Any takers 

[Sgt Hulk 13537]

[sailorhorn 11]

4 hours ago, TheAuditor said:

From the Round-Up in Pharr (McAllen Kid,  they were the bomb) to the Hyatt.  The Fajita Journey: 

  Hide contents

Fajitas started to make the leap from the cowboy campfire to commercial success in 1969. Otilia Garza was the owner of the "Round-Up Restaurant" in the city of Pharr, Texas. Pharr is a fairly sizable place on the Rio Grande River, founded in 1910 by Henry Newton Pharr, the former director of the State National Bank of New Iberia, Louisiana, and president of the Louisiana-Rio Grande Sugar Company and the Louisiana-Rio Grande Canal Company. At Garza's restaurant, strips of grilled skirt steak were served on a sizzling platter, with warm flour tortillas and mounds of condiments: pico de gallo (chopped fresh onions, tomatoes, peppers, and cilantro), guacamole, and grated cheese. This is becoming to sound very much like Fajitas!

 

Garza maintained that she had learned the tradition of grilling skirt steak from her grandmother, also a restaurateur in the much larger city of Reynosa, just across the river in the Mexican state of Tamaulipas. Reynosa is a much older and much larger place. It was founded in 1749 and named Villa de Nuestra Señora de Guadalupe de Reynosa, as a tribute to the town of Reinosa in northern Spain, which was the birthplace of the Viceroy of New Spain at the time.

 

Sonny Falcon's fajita stand Photo from The Austin Chronicle & and the Falcon Family.

But Garza was not the only one serving this dish. In that same year, a meat market manager from Austin named Sonny Falcon began running commercial fajita/taco stands at fairs and festivals in Texas. Sonny was married to Guadalupe Guajardo, the daughter of Eloy and Soledad Guajardo, Mexican immigrants who ran a market called "Guajardo's Cash Grocery" on 809 Lydia Street in east Austin, between East 7th and East 11th Streets. Their store was one of the few grocery stores catering to the Mexican community in Austin at the time. Sonny liked to experiment with recipes for using the tough skirt steak, with the goal of increasing its sales. He figured that he could attract more business to the family store if he could popularize this affordable cut of meat. All he had to do was to find a way for people to taste it. So, in 1969, Sonny set up his first concession stand at a festival in Kyle, Texas, a town south of Austin along Interstate 35 toward San Antonio. He started calling his skirt steak tacos "Fajitas". He began selling his fajita tacos to crowds of appreciative people at rodeos, fairs, and outdoor festivals throughout Texas.

He may not have invented the dish, but he did invent the name. The shape of the raw shirt steak reminded him of a belt; "Faja" means "belt" in Spanish, "fajita" means "little belt", and voilà, the name Fajita has just been created! Sonny became personally identified with the dish by the late 1970s, when an Austin reporter christened him "The Fajita King".

 

Mama Ninfa.

Meanwhile, in Houston in 1973, Ninfa Rodriguez Laurenzo opened a Tex-Mex restaurant called Ninfa's on 2704 Navigation Boulevard. The restaurant claims that "this is where it all started, where mama Ninfa first stuffed chargrilled sliced beef into a handmade flour tortilla, and launched the national fajita craze". 

Ninfa's Restaurant.

She indeed built a good restaurant founded in a good bar business and simple, tasty foods of her Rio Grande Valley heritage. This included fajitas, which she called tacos al carbon and tacos a la Ninfa. The restaurant is still there today and Tacos Al Carbon are still on the menu!

While Tex-Mex restaurants like Ninfa's were popularizing fajitas in Houston during the 1970s, Sonny Falcon was cooking them for thousands of people at his concession stands at rodeos, outdoor fairs, and festivals all over Texas. The next big fajita breakthrough came, of all places, from Germany! In 1982, The Hyatt Regency Austin hotel opened on Barton Springs Road. The hotel restaurant had a chef de cuisine, a German by the name of George (Georg) Weidmann. He promptly recognized the commercial potential of the popular local Tex-Mex dish. He put "sizzling fajitas" on the menu of the Hyatt's La Vista restaurant, and soon sales of that dish made it the most profitable restaurant in the Hyatt chain. The "SWB Famous Fajitas" are still on the menu at the Southwest Bistro at the Hyatt today ($30 for two).

 

https://family.kolarsky.com/cookbook/fajitas.htm

 

Can verify the Round Up. First job after BBA 1978 UT was in the valley for 2 years. Ate there many times and was the best fajita meal I've ever had. Coldest beer in the valley. Moved to Dallas and On The Border started serving them a number of years after but couldn't touch the Round Up.

[GringoSalado 1639]

5 hours ago, Katfid54 said:

Quick, someone say Matt's El Rancho has good mexican food.  That'll really get this place going.

They have legit CFS and that is what I order whenever I find myself there. No cr.

[Hank_Hill 17911]

9 minutes ago, GringoSalado said:

They have legit CFS and that is what I order whenever I find myself there. No cr.

Asadero tacos there are fucking solid and anyone who says otherwise is just being a silly goose

[Lerka Lerka 1084]

16 minutes ago, GringoSalado said:

They have legit CFS and that is what I order whenever I find myself there. No cr.

Username checking out 

[BurntOrange&White 38890]

1 hour ago, immamac said:

This isn't the thread for any of that shit. It's not that dead. 

[billfromlaketravis 11291]

My best friend’s father would go to Matt’s after every home game. He was a season ticket holder for north of 40 years until passing suddenly a few years ago. Had a terrific corner tailgate spot in the LBJ parking lot for many of those years. 
 

I miss him and talking about the game over margaritas. I’ll always have a sweet spot for Matt’s. 

[ousux 5566]

My best friend’s father would go to Matt’s after every home game. He was a season ticket holder for north of 40 years until passing suddenly a few years ago. Had a terrific corner tailgate spot in the LBJ parking lot for many of those years. 
 
I miss him and talking about the game over margaritas. I’ll always have a sweet spot for Matt’s. 

Good job making your post pedantry chastising proof. Guess I should have added something sentimental in my defense of DFW TexMex.

[Cairn Horn88 8089]

 

[billfromlaketravis 11291]

Do we have a post game spots thread? Posse, Crown, and Matt’s immediately come to mind. I’d probably be unfamiliar with any of the newer places. 

[Hank_Hill 17911]

7 minutes ago, Cairn Horn88 said:

 

Still surprised Brown stayed at Kentucky these past 2 portal cycles 

[msucolt45 3978]

Do we have a post game spots thread? Posse, Crown, and Matt’s immediately come to mind. I’d probably be unfamiliar with any of the newer places. 

I loved Jaime’s and the Sangria striped margaritas back in the mid 90s. Three blocks South of the Drum, but you had to go outside to pee. (It was an “outhouse” in the front courtyard for you youngsters.) Early in the season, it was still hot outside at 10:00+.

Hook’em!!!