49 minutes ago, Iggles_Phan said:

Shaved ribeye.

^Something like this... 

but never this... \/

The price difference isn't even worth noting.  Inconsequential compared to the quality.

Steak Umm is one big giant pile of grease. Its not normal the amount of dripping that comes off that stuff. 
 

 

1 hour ago, Iggles_Phan said:

Shaved ribeye.

^Something like this... 

but never this... \/

The price difference isn't even worth noting.  Inconsequential compared to the quality.

Gross. You have to go with the god stuff

Interesting that Derek Barnett spoke to the media yesterday. I think he was the only major contributor to not get interviewed the entire offseason. Wonder what's up with that... 

5 hours ago, RememberTheKoy said:

I'm starting to feel that victory as we roll into Friday night.  Rent is due.  

 

As much as I love Big Red I can't imagine him to actually win a game he is expected to win that is so perfectly setup that he will become the only HC in NFL history to win at least 100 games with two different franchises and to get that 100th with win the new franchise against the old franchise in that city where it all started.  Andy will figure out a way to screw that up.

 

But then again, watching Sirianni, he probably will too.   

Someone is a couple of weeks behind on rent.

6 hours ago, RememberTheKoy said:

I'm starting to feel that victory as we roll into Friday night.  Rent is due.  

 

As much as I love Big Red I can't imagine him to actually win a game he is expected to win that is so perfectly setup that he will become the only HC in NFL history to win at least 100 games with two different franchises and to get that 100th with win the new franchise against the old franchise in that city where it all started.  Andy will figure out a way to screw that up.

 

But then again, watching Sirianni, he probably will too.   

So the bottom line is, you’re predicting we will win, or they will win. 
 

Right?

2 hours ago, EagleJoe8 said:

So the bottom line is, you’re predicting we will win, or they will win. 
 

Right?

Way to go out on a limb.

"We might win. Then again..."

More on the Tobias Harris like mustard on his cheesesteak ordeal. It's not uncommon. 

https://billypenn.com/2021/10/01/cheesesteak-mustard-philadelphia-tobias-harris-dalessandros-jims/

@LeanMeanGM

A bloodbath awaits. 

Eagles 24 chiefs 47

Prediction: the chiefs have 30 by halftime and the eagles score 17 of their points in the second half

3 hours ago, EagleJoe8 said:

So the bottom line is, you’re predicting we will win, or they will win. 
 

Right?

Ya gotta admit he's got a shot at being right.

 

 

@LeanMeanGM Chefs 31  Iggles 20

11 hours ago, Iggles25 said:

@LeanMeanGM

It gets ugly this week.

Chiefs 45

Eagles 24

 

Did you miss last week?

10 hours ago, BigEFly said:

Steakumm is awful. Like Heritage’s shaved ribeye more than Old Neighborhood because it is definitely shaved ribeye and Old Neighborhood is "shaved steak”.  I bought a griddle for my gas grill this year and get it hot with the smoke box going with some hickory chips. That and a little salt and some cracked pepper and grilled onions are all the seasoning needed for steak sandwiches although with my bumper crop of peppers, I have grilled some of those with the onions.  

Speaking of peppers.  Paprikas and a batch of jalapeños (chipotle), poblanos (anchos), serranos (chile seco) and chiles going in the smoker this weekend for three hours with pecan hunks) and then my seven in one air fryer in dehydrator mode for as long as it takes.  Already dehydrated some chiles and serranos this week as those don’t need smoke.  Making salsa verde and some rojo and verde chili sauces and pickling some jalapeños and serranos too. Poblano sauces next week.  Hatch and Anaheims produced as did the Serrano, jalapeño and poblanos.  Cayennes not so much but I will get enough for a few ounces.  I did habaneros for fun and now need to figure out what to do with them. Only my Serrano and poblanos produced more peppers. 

Tomatillos were disappointing for my first attempt .  Small. Need to improve my gardening on those.  Last of my romas will go into salsa. 

Agreed 100%, but I couldn't find a picture of Heritage and was blanking on the name.   

10 hours ago, LeanMeanGM said:

Gross. You have to go with the god stuff

I never buy meat products that I can't see.

Liked listening to inside the birds where Mosher brought to light the terrible drafting on defense specifically in the terrible back 7 plus said how Dallas brought in quality talent through the draft in their back 7.

Caplan tried to come up with excuses but Mosher stuck to his guns. Hopefully Lurie wakes up at the end of the season and instructs his stooge to invest more there...

3 minutes ago, greendestiny27 said:

Liked listening to inside the birds where Mosher brought to light the terrible drafting on defense specifically in terrible back 7 plus said how Dallas brought in quality talent through the draft in their back 7.

I blame Schwartz as much as Howie. In 2017, we drafted Jones and Douglas...who couldn't be more different. Douglas was either a press-man corner with safety help OR Cover 3 only. Jones was an off-man corner. You couldn't play both at the same time in the same scheme.

1 minute ago, RLC said:

I blame Schwartz as much as Howie. In 2017, we drafted Jones and Douglas...who couldn't be more different. Douglas was either a press-man corner with safety help OR Cover 3 only. Jones was an off-man corner. You couldn't play both at the same time in the same scheme.

Yeah but they both kinda sucked and Jones shouldn't have been drafted where he was. At the end of the day Howie is the boss and makes decisions. There was a lot of smoke though that Schwartz had some pull with personnel decisions. 
But what about other drafts and free agent signings, this team has been practically ignoring this back 7 for years now and it shows. 

Finally some decent college games

looking forward to seeing , Corral against bama , he is my top QB, a good showing will move him up boards 

ARK/GA , Burks my fav WO , hr will have to earn it against that D , Tre Williams on the DL for ark , another fav of mine

 

ND/CIN , Gardner my top CB

Zappe against Mich State ,

Haener should have a good night against Hawaii 

 

 

10 hours ago, LeanMeanGM said:

Gross. You have to go with the god stuff

The good stuff is only at your local deli/butcher shop. Never buy anything prepacked for a home made cheese steak. I guess me living in the Philly area makes it a little easier of course to say that, lol. 

Now if you want a great home made chicken cheese steak.

Marinade fresh chicken breasts overnight in Italian dressing in a large zip lock bag.  

Bake till fully cooked then cut up into chunks

Throw it in a skillet to keep warm and melt cheese on top.

Preheat your oven at 350. 

Take a fresh roll, cheese on the bottom, add your chicken, then more cheese on top. Wrap it up in tin foil and throw in the oven for 10 mins. 

Soooo good on a fresh Cacia's roll. 

 

Ok I think I know what Im making now for my tailgate tomorrow, lol.

22 minutes ago, greendestiny27 said:

Liked listening to inside the birds where Mosher brought to light the terrible drafting on defense specifically in the terrible back 7 plus said how Dallas brought in quality talent through the draft in their back 7.

Caplan tried to come up with excuses but Mosher stuck to his guns. Hopefully Lurie wakes up at the end of the season and instructs his stooge to invest more there...

This needed to be 'brought to light'?   That's been obvious for a long time.  Last Pro Bowler drafted on defense was 3 head coaches removed... Under Andy Reid, they drafted Fletcher Cox, in 2012.  Not a single one drafted since then, unless you count Hicks who went to the Pro Bowl after he left here.  I do not.  We've gone through Chip Kelly, Doug Pederson and are now on to Sirianni.  I get that they want to have an emphasis on offense... but when you flip it around and see that the only Pro Bowlers drafted since that same time frame on the roster are Lane Johnson and Zach Ertz in 2013, it's not much better.  (Wentz was named, but didn't play for obvious reasons, but has also moved on.). Not a whole lot to show for the last near decade of drafting by this franchise.  And we are left to argue whether or not 2018 was a 'good' draft or not because players that haven't yet played a full season just got fairly sizable extensions.   Pathetic.   Josh Sweat projects to be a very nice DE, but hardly a guy that teams will need to game plan around, and that's if he can maintain that same level of play with a greater number of snaps.  There's no guarantee of that.  Mailata is a guy that almost everyone is very high on, partly because of his athletic prowess, partly because there were almost no expectations for him coming in, and he has vastly outperformed his draft status.  But, frankly, there's not a whole lot of game film there to be excited about over the length of the investment already made.  There's a world of potential, but very little of it has actually translated to the field so far.  He could be a stalwart on the OL for the next 8-10 years.  But, he has to actually prove it to make it true.  

So, since 2014, this team's drafting has been bad to very bad, with the possible exception of 2108 if Sweat and Mailata can be standouts.  It might be bolstered if they ever manage to figure out how to use Goedert, and the extra pick gained turned into Miles Sanders, who isn't used as much as he likely should be.    Is that a coaching problem or an organizational issue?    YES!  

 

Need to clean house on the whole organization to create the type of atmosphere where the coaching staff and front office are actually on the same page in terms of bringing in the type of talent and paying the resources required for the players the coach will actually use on the field.  The current structure remains broken.

1 minute ago, DeathByEagle said:

Now if you want a great home made chicken cheese steak.

Marinade fresh chicken breasts overnight in Italian dressing in a large zip lock bag.  

Bake till fully cooked then cut up into chunks

Throw it in a skillet to keep warm and melt cheese on top.

Preheat your oven at 350. 

Take a fresh roll, cheese on the bottom, add your chicken, then more cheese on top. Wrap it up in tin foil and throw in the oven for 10 mins. 

Soooo good on a fresh Cacia's roll. 

That sounds like a great chicken sandwich w/ cheese.   But, please don't call it a chicken cheesesteak.  

3 minutes ago, Iggles_Phan said:

 

That sounds like a great chicken sandwich w/ cheese.   But, please don't call it a chicken cheesesteak.  

I guess you dont live in the Philly area, they are the best ones that use real chicken breast to make there chicken cheese steaks. Mariano's is probably one of the best ones for chicken cheesesteaks. I stole their method, lol. 

3 minutes ago, DeathByEagle said:

I guess you dont live in the Philly area, they are the best ones that use real chicken breast to make there chicken cheese steaks.

Oh, I very much do.   Cheesesteak requires 'steak'.  And baking the chicken first is not even the same style of cooking it, nor throwing it in the oven with foil at the end.  The ingredients sound very tasty, but there's nothing authentic about that chicken cheesesteak to a proper cheesesteak.   A cheesesteak has always been a griddle made sandwich.  If the ingredients require an oven to cook it, then it's not a cheesesteak.  Sorry.  Sounds like a nice sandwich, but the name doesn't fit even a little bit.   Obviously the use of real chicken breast would be what would be used... but once you throw it in the oven, you've broken rule #2 of cheesesteaks.  (Rule #1, of course, being that it is in fact 'steak'.).  Rule #2: Griddle only.

The only thing the oven is used for is baking the bread before the construction of the sandwich has even begun... most of the time, off sight at a local bakery.

I don’t have these dilemmas  , I don’t eat meat .

1 minute ago, Original Sin said:

I don’t have these dilemmas  , I don’t eat meat .

 

11 minutes ago, Iggles_Phan said:

This needed to be 'brought to light'?   That's been obvious for a long time.  Last Pro Bowler drafted on defense was 3 head coaches removed... Under Andy Reid, they drafted Fletcher Cox, in 2012.  Not a single one drafted since then, unless you count Hicks who went to the Pro Bowl after he left here.  I do not.  We've gone through Chip Kelly, Doug Pederson and are now on to Sirianni.  I get that they want to have an emphasis on offense... but when you flip it around and see that the only Pro Bowlers drafted since that same time frame on the roster are Lane Johnson and Zach Ertz in 2013, it's not much better.  (Wentz was named, but didn't play for obvious reasons, but has also moved on.). Not a whole lot to show for the last near decade of drafting by this franchise.  And we are left to argue whether or not 2018 was a 'good' draft or not because players that haven't yet played a full season just got fairly sizable extensions.   Pathetic.   Josh Sweat projects to be a very nice DE, but hardly a guy that teams will need to game plan around, and that's if he can maintain that same level of play with a greater number of snaps.  There's no guarantee of that.  Mailata is a guy that almost everyone is very high on, partly because of his athletic prowess, partly because there were almost no expectations for him coming in, and he has vastly outperformed his draft status.  But, frankly, there's not a whole lot of game film there to be excited about over the length of the investment already made.  There's a world of potential, but very little of it has actually translated to the field so far.  He could be a stalwart on the OL for the next 8-10 years.  But, he has to actually prove it to make it true.  

So, since 2014, this team's drafting has been bad to very bad, with the possible exception of 2108 if Sweat and Mailata can be standouts.  It might be bolstered if they ever manage to figure out how to use Goedert, and the extra pick gained turned into Miles Sanders, who isn't used as much as he likely should be.    Is that a coaching problem or an organizational issue?    YES!  

 

Need to clean house on the whole organization to create the type of atmosphere where the coaching staff and front office are actually on the same page in terms of bringing in the type of talent and paying the resources required for the players the coach will actually use on the field.  The current structure remains broken.

That sounds like a great chicken sandwich w/ cheese.   But, please don't call it a chicken cheesesteak.  

Oh I agree with your paragraphs. I think it's obvious to some, and has been for years now, but not so much in the media. At least not as much as it should be. They should be lambasted all the time with this. It was just somewhat refreshing to hear it as pronounced this morning upon listening.

Same with that Q&A show. I didn't agree with a lot of what they were saying leading up to the season. But even they crushed the Eagles with the personnel situation on their last show. This needs to come all the time from every show for Lurie to even think about opening his eyelids to this. At the end of the day, he's the one who needs to hear it so the house is demo'd and the clean rebuild to begin. I just appreciated hearing it from these past two shows. 

8 minutes ago, Iggles_Phan said:

Oh, I very much do.   Cheesesteak requires 'steak'.  And baking the chicken first is not even the same style of cooking it, nor throwing it in the oven with foil at the end.  The ingredients sound very tasty, but there's nothing authentic about that chicken cheesesteak to a proper cheesesteak.   A cheesesteak has always been a griddle made sandwich.  If the ingredients require an oven to cook it, then it's not a cheesesteak.  Sorry.  Sounds like a nice sandwich, but the name doesn't fit even a little bit.   Obviously the use of real chicken breast would be what would be used... but once you throw it in the oven, you've broken rule #2 of cheesesteaks.  (Rule #1, of course, being that it is in fact 'steak'.).  Rule #2: Griddle only.

The only thing the oven is used for is baking the bread before the construction of the sandwich has even begun... most of the time, off sight at a local bakery.

Well if you want Rule 2 then cook it on the griddle, just tastes better in the oven to keep it juicy. Which after its oven baked and cut, it is placed in a skillet or griddle for a short time, lol. Most that do it that way bake it and cut it then place on a griddle later when ordered. 

You can call it rules all you want, but a ton of local shops cook it that way I do and call them chicken cheesesteaks so Ill take their word over yours since they are the pros and most are famous for them in the Philly area, lol. The ones that use the crappy chicken steak meat taste like crap. Exactly why my reg cheese steaks I want from a butcher and not your local freezer section, lol. Maybe Im just spoiled and like the high quality :)

36 minutes ago, DeathByEagle said:

Now if you want a great home made chicken cheese steak.

Marinade fresh chicken breasts overnight in Italian dressing in a large zip lock bag.  

Bake till fully cooked then cut up into chunks

Throw it in a skillet to keep warm and melt cheese on top.

Preheat your oven at 350. 

Take a fresh roll, cheese on the bottom, add your chicken, then more cheese on top. Wrap it up in tin foil and throw in the oven for 10 mins. 

Soooo good on a fresh Cacia's roll. 

 

Ok I think I know what Im making now for my tailgate tomorrow, lol.

That sounds tasty.  I cook chicken breasts in the crockpot for 6 hours.  Then I can shred it for cheese steaks, bbq, mexican or even chicken salad.