44 minutes ago, Infam said:

Want to bet he will sound very different soon?

I couldn’t possibly care less if he did. 

5 minutes ago, Iggles_Phan said:

nice.  Are there any extra ingredients or is it literally just roasted brussels? 

 

My Sister-in-law makes a corn casserole... a cross between corn bread and creamed corn... very delicious.

Roasted Brussels Sprouts
Total Time:50 min. Prep::10 min. Cook:40 min. Yield:6 servings

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

When you pick out your Sprouts at the store, be sure to choose the very small, very tight/hard ones. They roast better. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast at 400 degrees F. for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

1999, The Barefoot Contessa Cookbook, All Rights Reserved

Just now, mattwill said:

Roasted Brussels Sprouts
Total Time:50 min. Prep::10 min. Cook:40 min. Yield:6 servings

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

1999, The Barefoot Contessa Cookbook, All Rights Reserved
 

So... pretty much just brussel sprouts.  Nice.

10 minutes ago, Iggles_Phan said:

nice.  Are there any extra ingredients or is it literally just roasted brussels? 

 

My Sister-in-law makes a corn casserole... a cross between corn bread and creamed corn... very delicious.

Trim the stems. Split 'em. Parboil for four minutes. Toss with olive oil, chopped (not minced) garlic, salt and pepper. Roast in a hot oven. Sometimes I throw a little soy sauce in there and stir before the last five minutes. Add slivered almonds or toasted pine nuts.

My wife makes a corn pudding that sounds like what your sister-in-law makes. Most excellent.

Happy Thanksgiving to us all!

7 minutes ago, LeanMeanGM said:

He was poached by the Jets a week or two ago

Thanks.  PE.com doesn't list that as a transaction.  Am I correct in assuming that they didn't replace that 17th spot on the Practice Squad until now?

3 minutes ago, justrelax said:

Trim the stems. Split 'em. Parboil for four minutes. Toss with olive oil, chopped (not minced) garlic, salt and pepper. Roast in a hot oven. Sometimes I throw a little soy sauce in there and stir before the last five minutes. Add slivered almonds or toasted pine nuts.

My wife makes a corn pudding that sounds like what your sister-in-law makes. Most excellent.

Happy Thanksgiving to us all!

No par boiling necessary, but it will reduce the roasting time if you do par boil.  Of course I am dealing with Northern California sprouts fresh off the farm fields.  What is available in the east may require some different handling.

17 hours ago, DoWorx said:

I think is has to do with Lowie allowing Sirianni to finally run his gameplan

I wonder about that too. I wouldn't be surprised if it started out with 'Lowie' making known their preference for throwing the ball early and often. It quickly became obvious to anyone paying attention that wasn't working so Sirianni said something to the effect of "that ain't working. Let's try this instead." And maybe why Lurie looked glum on Sunday.

Just now, mattwill said:

No par boiling necessary, but it will reduce the roasting time if you do par boil

It also eliminates sprouts that are crispy on the outside but raw in the middle, a problem if they're not all the same size. In any event, we agree on them as a great side.

17 hours ago, e-a-g-l-e-s eagles! said:

I was just going to bring this up. Additionally this year Carson has 1 int for every 118 throws.  

That transaction could turn into a win for both sides except the the $30 some million dead money.

So this is wild. 

Just now, ManuManu said:

So this is wild. 

What???

2 minutes ago, ManuManu said:

So this is wild. 

There's a history there unfortunately.  He really seems to go haywire when his meds need adjusting.

12 minutes ago, mattwill said:

Thanks.  PE.com doesn't list that as a transaction.  Am I correct in assuming that they didn't replace that 17th spot on the Practice Squad until now?

I was trying to figure that out earlier. They signed Craig James back after losing Riley which made them whole, while releasing Mac McCain from the 53. I think the plan was to promote Jordan Howard to the 53 and fill his PS spot with McCain after clearing waivers, but Broncos claimed McCain so they just left the spot on the PS vacated by Howard open until now. 

7 minutes ago, justrelax said:

Trim the stems. Split 'em. Parboil for four minutes. Toss with olive oil, chopped (not minced) garlic, salt and pepper. Roast in a hot oven. Sometimes I throw a little soy sauce in there and stir before the last five minutes. Add slivered almonds or toasted pine nuts.

My wife makes a corn pudding that sounds like what your sister-in-law makes. Most excellent.

Happy Thanksgiving to us all!

This is kinda how I do potatoes. Peel and cube them. Parboil in water with baking soda until soft and with fluffy outer coating. Toss in high temperature oil of choice (duck fat, bacon fat, peanut oil, sesame oil, canola etc) + salt pepper and herbs/spices of choice (usually garlic shallots and rosemary for russet, cinnamon nutmeg allspice and a bit of maple syrup for sweet potatoes). Roast at 425 until outside is brown and crispy.

Basically crispy flavorful mashed potato bites. 

22 minutes ago, mattwill said:

No par boiling necessary, but it will reduce the roasting time if you do par boil.  Of course I am dealing with Northern California sprouts fresh off the farm fields.  What is available in the east may require some different handling.

 

20 minutes ago, justrelax said:

It also eliminates sprouts that are crispy on the outside but raw in the middle, a problem if they're not all the same size. In any event, we agree on them as a great side.

I recall reading a story about sprouts, in the 80's they began to breed out the more bitter ones, as kids in general refused to eat them. As a result, brussel sprouts we have today are significantly less bitter than 30 years ago. As a kid, my parents would just boil em up, and you couldn't make them any more gross if you tried. Roasted though is the way to go. 

Anyone want to see Aaron Rodgers feet?

Just now, LeanMeanGM said:

Anyone want to see Aaron Rodgers feet?

Yes but not cause i have a foot fetish but his injury 

1 minute ago, LeanMeanGM said:

Anyone want to see Aaron Rodgers feet?

No. 

24 minutes ago, ManuManu said:

So this is wild. 

Every time I see something like this it makes me wonder more and more about CTE.

2 minutes ago, LeanMeanGM said:

Anyone want to see Aaron Rodgers feet?

You do you, boo.

2 minutes ago, Iggles_Phan said:

You do you, boo.

Hey, I didn't request for it to be all over twitter. 

2 hours ago, TorontoEagle said:

That sounds like a pretty sound plan against Hurts to

Except the Eagles have a better OL.

 

1 hour ago, DEagle7 said:

 

It's that dirty **** punchable face Payton. He's the guy that encourages dirty stuff. Mailata ought to go smash him

13 minutes ago, LeanMeanGM said:

Anyone want to see Aaron Rodgers feet?

@Dungaroo does

@eagle45