9 minutes ago, BigEFly said:

Eagles have Semualo as a potential at C.  This year they added  Juriga, who the Eagles have been sniffing around since the beginning of the year and signed as a FA.  Can play C and G.  Good punch.   Not as fast as Kelce but talented.  They bolstered the OL with three solid players this offseason.  
Sized and athleticism wise, closest thing to Graham is probably Shareef Miller.  Athleticism is very close except weight and strength.  Bet he worked all season and this offseason on adding about ten pounds of muscle in upper and lower frame.  Sweat is more athletic than Graham. Avery is probably a tad better. 
Corner?  Who exactly would you have wasted a pick on in the second at corner?  Frankly, I wouldn’t be surprised if the Eagles are loaded at corner this year.  Any player in the #2 position is going to be better with Slay on the other outside corner. 

I'm still thinking that they drafted Driscoll with the idea of moving him inside.  Underweight (for an OT), short arms (for an OT), and unique athleticism.   Needs a year to learn the position, maybe two.  But, I really think that he's the guy.

https://www.mockdraftable.com/player/jack-driscoll

 

 

As for the comparison of Miller to Graham.  I don't see that even remotely.  Graham has always been extremely strong at the POA, it was his hallmark at UM, he brought it with him to the NFL.  its why he never made sense at OLB in the 3-4.  He's just not a 'space' guy.  He doesn't generally beat OTs to the outside, he beats them with man strength.  

1 hour ago, 4for4EaglesNest said:

I don’t like corona and don’t care to for limes or lemons in beer. But you talked about drinking wine when picking crabs.  That .....there is odd.  But hey.  If we didn’t have odd balls like us, the world would be boring.  

I love wine.  Would much rather have a glass of wine than a beer.   I am with you on shrimp v crabs but I prefer a boil to a steam for them.  Crab legs I steam.  My theory on crab legs that I like to dip in a garlic butter, the work burns the butter. 
 
What I don’t get is crab cakes. Mayonnaise and bread with my crab makes no sense to me.  

34 minutes ago, BigEFly said:

Eagles have Semualo as a potential at C.  This year they added  Juriga, who the Eagles have been sniffing around since the beginning of the year and signed as a FA.  Can play C and G.  Good punch.   Not as fast as Kelce but talented.  They bolstered the OL with three solid players this offseason.  
Sized and athleticism wise, closest thing to Graham is probably Shareef Miller.  Athleticism is very close except weight and strength.  Bet he worked all season and this offseason on adding about ten pounds of muscle in upper and lower frame.  Sweat is more athletic than Graham. Avery is probably a tad better. 
Corner?  Who exactly would you have wasted a pick on in the second at corner?  Frankly, I wouldn’t be surprised if the Eagles are loaded at corner this year.  Any player in the #2 position is going to be better with Slay on the other outside corner. 

Yes the famed 10 lbs of off season muscle😉

26 minutes ago, BigEFly said:

What I don’t get is crab cakes. Mayonnaise and bread with my crab makes no sense to me.  

The only thing I will do with crab outside of just eating it is crab dip or cream of crab soup.

44 minutes ago, BigEFly said:

I love wine.  Would much rather have a glass of wine than a beer.   I am with you on shrimp v crabs but I prefer a boil to a steam for them.  Crab legs I steam.  My theory on crab legs that I like to dip in a garlic butter, the work burns the butter. 
 
What I don’t get is crab cakes. Mayonnaise and bread with my crab makes no sense to me.  

Most restaurants make a really lousy crab cake. All mayonnaise filler and little lump crab meat with a hefty price equals great margins.  A good crab cake should be very light on binding, almost delicate, with more of a dusting of exterior breading than the typical thick bar style fried exterior.

A good crab cake is fantastic precisely because it makes the crab meat the center of the dish and doesn't try to do too much else to it.

I dont like crab or shrimp or most seafood. Then again i lived landlocked in utah most my life and for anyone that has lived in utah before it rains it smells like rotten seafood from the lake effect, the big stinky great salt lake filled with brine shrimp🤮 

I had snow crab legs at the Aria in Vegas once and it cut my hand trying to crack it open and once one does get the meat out with that stupid little fork its barely enough to even be called a bite. Alot work for very little payoff. Same with shrimp, im not a fan of eating something i had to deturd before eating it, and again just reminds me of stinky rain.😒

1 hour ago, LeanMeanGM said:

Appears there’s another celebrity sing along on tonight that’s playing concurrently on 10 different channels. 

 

2 minutes ago, Utebird said:

dont like crab or shrimp or most seafood. Then again i lived landlocked in utah most my life and for anyone that has lived in utah

You aren't far from some Rocky Mountain Oysters! 🤢

4 minutes ago, Utebird said:

had to deturd before eating it

Dem fancy places do it for you.

44 minutes ago, TEW said:

Most restaurants make a really lousy crab cake. All mayonnaise filler and little lump crab meat with a hefty price equals great margins.  A good crab cake should be very light on binding, almost delicate, with more of a dusting of exterior breading than the typical thick bar style fried exterior.

A good crab cake is fantastic precisely because it makes the crab meat the center of the dish and doesn't try to do too much else to it.

Ive tried to like them.  Because crabs like one of my favorites.  But i just cant get into them.  Ill eat them though.  They are crab after all.  But crab is best steamed or cold. Bake scallops or something. Not crab. imo

Just now, 4for4EaglesNest said:

20 minutes ago, Utebird said:

I dont like crab or shrimp or most seafood. Then again i lived landlocked in utah most my life and for anyone that has lived in utah before it rains it smells like rotten seafood from the lake effect, the big stinky great salt lake filled with brine shrimp🤮 

I had snow crab legs at the Aria in Vegas once and it cut my hand trying to crack it open and once one does get the meat out with that stupid little fork its barely enough to even be called a bite. Alot work for very little payoff. Same with shrimp, im not a fan of eating something i had to deturd before eating it, and again just reminds me of stinky rain.😒

Bummer. Allergies are what usually stop people from liking shell fish in my experience.  I cant tell you how many people ive met who are allergic

 

2 hours ago, TEW said:

You also have to think of things in terms of win share.  Even a backup QB only playing a couple of games per season is likely to help you win more games than a starter at nearly any other position assuming that they are an equal marginal improvement over the average replacement.  QBs are just that important.

I enjoy posts like these. You often offer a unique perspective on things, a perspective that I usually I agree with.

45 minutes ago, Utebird said:

I dont like crab or shrimp or most seafood. Then again i lived landlocked in utah most my life and for anyone that has lived in utah before it rains it smells like rotten seafood from the lake effect, the big stinky great salt lake filled with brine shrimp🤮 

I had snow crab legs at the Aria in Vegas once and it cut my hand trying to crack it open and once one does get the meat out with that stupid little fork its barely enough to even be called a bite. Alot work for very little payoff. Same with shrimp, im not a fan of eating something i had to deturd before eating it, and again just reminds me of stinky rain.😒

You did it wrong. With a crab leg, you dont need any tools. Especially that little fork that rips all the meat up when you try to pull it out with it. 

You just use your hands. Hold it so the flat side is facing up. Snap the leg in half and pull apart. One end of the shell slides right off while the meat is hanging out in its full glory. You singly grab that and pull straight out and it comes out as one big chunk, all together. 

 

Also, if you are making them at home, you can pre-slice the shell with a kitchen shears. Stick it in the soft cartilage at the end and cut it part way up. Dont remove. They should be steamed with the shell on but a little cut is ok.  When they are done it makes easy access for pealing. But honestly thats still harder than it has to be. Just break it in half as I described above. Its simple and gets the nice chunk all in one piece 99% of the time. 

52 minutes ago, Uscg-green said:

You aren't far from some Rocky Mountain Oysters! 🤢

Dem fancy places do it for you.

Yup ill pass on the Rocky Mountain oysters 

2 minutes ago, Utebird said:

Yup ill pass on the Rocky Mountain oysters 

Do people actually eat those?

9 minutes ago, HazletonEagle said:

You did it wrong. With a crab leg, you dont need any tools. Especially that little fork that rips all the meat up when you try to pull it out with it. 

You just use your hands. Hold it so the flat side is facing up. Snap the leg in half and pull apart. One end of the shell slides right off while the meat is hanging out in its full glory. You singly grab that and pull straight out and it comes out as one big chunk, all together. 

 

Also, if you are making them at home, you can pre-slice the shell with a kitchen shears. Stick it in the soft cartilage at the end and cut it part way up. Dont remove. They should be steamed with the shell on but a little cut is ok.  When they are done it makes easy access for pealing. But honestly thats still harder than it has to be. Just break it in half as I described above. Its simple and gets the nice chunk all in one piece 99% of the time. 

I live in kansas now, only crabs around here are the ones down in the red light district😲 and im not paying for that nasty😒

Next time im eating crab though with my wife( she loves crab) ill try this crab cracking method!

32 minutes ago, FranklinFldEBUpper said:

I enjoy posts like these. You often offer a unique perspective on things, a perspective that I usually I agree with.

Its a valid point for sure.  People dont care.  They want their 2nd rounder to play every snap of every game (even though that is never a guarantee either)

3 minutes ago, Utebird said:

I live in kansas now, only crabs around here are the ones down in the red light district😲 and im not paying for that nasty😒

Next time im eating crab though with my wife( she loves crab) ill try this crab cracking method!

Just get the meat out of the shell dude.  Its not rocket surgery. Jk 

7 minutes ago, Uscg-green said:

Do people actually eat those?

Some do, they usually have them on the menu at ski lodges and places like that.

Itll be like Trout, buffalo burger...Rocky Mountain Oysters😲 theyll batter them and fry them or just pan fry them. Im like ill take the rabbit thank you...

I'll gladly eat all the seafood.

Only thing I have some issue with are some types of sushi and caviar. 🤢

 

4 minutes ago, SNOORDA said:

Just get the meat out of the shell dude.  Its not rocket surgery. Jk 

I know dude i just want a big bite instead i end up fighting with this stupid dead crab leg and end up with more cuts than meat😒 this is what i get for growing up in a land locked state.

6 minutes ago, SNOORDA said:

Just get the meat out of the shell dude.  Its not rocket surgery. Jk 

Most places now have the shell already cracked for you here in Vegas.

1 minute ago, Utebird said:

I know dude i just want a big bite instead i end up fighting with this stupid dead crab leg and end up with more cuts than meat😒 this is what i get for growing up in a land locked state.

Eh, I'm from Idaho. 

No excuses.

2 minutes ago, PrinceKelby said:

I'll gladly eat all the seafood.

Only thing I have some issue with are some types of sushi and caviar. 🤢

 

Never had caviar im not that fancy.

I didnt eat sushi until i moved out of utah after i got married. We were living in SF bay area and my wife took me to china town and all the little chinese kids were making fun of me because i couldnt use chopsticks so the old lady that owned the place brought me a fork😄 ive gotten better since then with the chopsticks and love most sushi, my parents who still live in utah wont eat sushi and still have never had it.

5 minutes ago, PrinceKelby said:

Most places now have the shell already cracked for you here in Vegas.

Eh, I'm from Idaho. 

No excuses.

Lol guess i need more practice ive only ever had crab legs once.

19 minutes ago, Utebird said:

Never had caviar im not that fancy.

I didnt eat sushi until i moved out of utah after i got married. We were living in SF bay area and my wife took me to china town and all the little chinese kids were making fun of me because i couldnt use chopsticks so the old lady that owned the place brought me a fork😄 ive gotten better since then with the chopsticks and love most sushi, my parents who still live in utah wont eat sushi and still have never had it.

Lol guess i need more practice ive only ever had crab legs once.

Facts. It's an acquired skill but most places either have the legs halved already or at least cut down the leg for easier access.

It's been years since I had crab legs and was given the crackers with them.

 

13 minutes ago, 4for4EaglesNest said:

Ok.  What should I cook next weekend to spark conversation?   And no it won’t be Rocky Mountain Oysters.  

I got bunnies eating my garden, you know anything about rabbit stew???😉

On 5/14/2020 at 3:30 AM, Alphagrand said:

The Washington Redskins were a historically-great team in 1991 — perhaps the most underrated Super Bowl champion ever.  I saw enough of Randall Cunningham running the Eagles offense to know the Redskins were not beatable that year.

Best team money could buy, no salary cap back then plus Braman’s last yr of ownership. Still sanz the injury it would have been interesting. Goebel YUKKKKK