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EMB Blog: 2021 Regular Season

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1 minute ago, HazletonEagle said:

 

wtf?

What part did you have a problem with? Yesh just because I had season tickets, visit the city, get cheese steaks, but didn't know WIT was about the onions? 

Sorry, I didn't grow up IN philly and dont have a Philly accent or talk Philly? 

Why is that so hard to understand? 

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1 minute ago, Bwestbrook36 said:

I'll get American, I don't hate provolone or anything I just prefer American wit out

Extra provolone wit.

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1 minute ago, Bwestbrook36 said:

I'll get American, I don't hate provolone or anything I just prefer American wit out

American melts better and gets mixed in all throughout the meat better ensuring every bite has all of the goodness of each ingredient. Anytime I have had one with provolone, it sits on top and the whole bottom half of the sandwich ends up being just bread and meat...dry.

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Just now, HazletonEagle said:

American melts better and gets mixed in all throughout the meat better ensuring every bite has all of the goodness of each ingredient. Anytime I have had one with provolone, it sits on top and the whole bottom half of the sandwich ends up being just bread and meat...dry.

Thats why you add Ketchup or sauce... Never have that issue.  :P

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2 minutes ago, Ipiggles said:

What part did you have a problem with? Yesh just because I had season tickets, visit the city, get cheese steaks, but didn't know WIT was about the onions? 

Sorry, I didn't grow up IN philly and dont have a Philly accent or talk Philly? 

Why is that so hard to understand? 

I didnt grow up in philly either. But I know how you are supposed to order a cheesesteak. 

Come On Man GIFs - Get the best GIF on GIPHY

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1 minute ago, Iggles_Phan said:

Actually, that's not true.  He specifically mentioned that they were bad at it for a period of 4-5 years and used that to explain why they were so bad for a stretch.  Of course, they were also terrible at drafting in Rounds 1-2 for an even longer period, and only in the last couple years have actually started to bring in good Day 1 and 2 players, which has coincided nicely with their rise in stature in the league.   The Day 3 picks thing was something afan was trying to say to make a larger point, but that flies directly in the face of the comment that Day 3 picks are just lottery tickets and aren't worth much.  (or something to that effect.).  

 

In this case, I believe afan was throwing non-sense at the wall to see if it would stick.  It doesn't.  For his statement to have any validity, the Browns would have had to have made good Day 1 and 2 picks, while simultaneously being terrible at Day 3.  They were just bad at ALL picks for quite some time, and their drafting overall has taken a marked turn to the better, and their results are following.

Accurate statement about Cleveland . So is there a viable defense to your counter that he should make or do we just move on is kind of my point.

I think part of the discussion was the necessity on hitting on some day three picks  I suspect we all agree with that.  (Eagles have some success day 3j. I don’t agree with the way Howie likes to gamble with day two picks and hitting on day three does not absolve him of that. I don’t think either of us likes how Howie drafts day two.  

But day three picks are ones where gambles can pay off.  Undersized C, undersized DE conversion with great bend or large quick rugby player with no football experience.  Last year, bit undersized sack leader awful against the run and two fast body catching WRs. This year, S convert to LB and stand up rush LB to SAM.  Run stuffing NT to DT and limited move and bit stiff DE sack leader. May hit, may not.  Maybe crap shoot is a better comparison than lottery pick but the message is close to the same.

AFan defends Howie. Not easy to do.  (Pretty sure if you poll the Blog, it’s around 99% think we should fire Howie.) But we don’t need Doug level of pages going back and forth about it  

Sometimes when you and I have discussions I wish the board just had a nodding response with the thumbs up emojis because I agree with what you said.  I don’t disagree with what you said above.

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Just now, HazletonEagle said:

I didnt grow up in philly either. But I know how you are supposed to order a cheesesteak. 

Come On Man GIFs - Get the best GIF on GIPHY

Well sorry I wasnt trying to be Philly. 

Just now, HazletonEagle said:

no you do not!

Tony Revolori GIFs - Get the best GIF on GIPHY

Oghhh yes I DO!   🙂

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24 minutes ago, Iggles_Phan said:

Provolone, fried onions, beef and crusty roll.   That's it.  

 

Swiss should get your finger nails pulled out. 
Vinegar should have your dominant arm clamped behind your back for a week.
Olives or cucumbers and you are banned from ordering a cheesesteak ever again... and certainly never talking about it.

Olives are for muffulettas.

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Of the 4 big tourist cheesesteaks in philly, Tony Lukes is my favorite.

We got a Tony Lukes in the casino near me. I talked it up to my dad and we went so he could try one. 

They gave him the wrong order. His had pickles and hot peppers on it. Now I can sometimes do hot peppers on a hoagie, like, the spread. These things were big honkin peppers and spicy as hell to the point where you couldnt taste a thing mouth on fire hot. 

I just cant understand why someone would have done that to a cheesesteak. It makes me upset to this day. Also, it ruined his first, and now only Tony Lukes experience. He still has no idea what one actually tastes like. 

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6 minutes ago, HazletonEagle said:

American melts better and gets mixed in all throughout the meat better ensuring every bite has all of the goodness of each ingredient. Anytime I have had one with provolone, it sits on top and the whole bottom half of the sandwich ends up being just bread and meat...dry.

I agree that is why I get American as well. 

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5 minutes ago, HazletonEagle said:

American melts better and gets mixed in all throughout the meat better ensuring every bite has all of the goodness of each ingredient. Anytime I have had one with provolone, it sits on top and the whole bottom half of the sandwich ends up being just bread and meat...dry.

Who makes your sandwich?

The technique is to put the provolone on top of the meat while on the grill with the onions underneath.  Then flip the whole thing into the roll so the cheese is next to the bread.  That way the cheese continues to melt, moisturizes the bread, and gives you access on top for your condiments.

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43 minutes ago, BigEFly said:

That’s not true.  Post an in depth response as opposed to a gotcha type post and he does respond.  I have been conversing with AFan for a couple of decades now.  You seem to need to one up him and he won’t take that bait. (Ask Doug704).  Bacarty will take your bait to troll you and most of us will scroll past that instead of reading what you post.  You don’t have to prove what anyone said is false.  This is a discussion board.  Just post why your position differs and what you believe supports your position.

So you have shown areas where you feel a poster was incorrect.  AFan posted a general statement of the Browns failing to hit on Day 3 picks with no timeline or parameters.  You found specific examples to counter that. (General v specific).  Fine, we all get your point and have moved on.  If in your mind you have "won” or need to win if he counters (he won’t), fine.  Consider your trophy delivered. 🏆

 

Can I have a participation trophy???

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Just now, HazletonEagle said:

Of the 4 big tourist cheesesteaks in philly, Tony Lukes is my favorite.

We got a Tony Lukes in the casino near me. I talked it up to my dad and we went so he could try one. 

They gave him the wrong order. His had pickles and hot peppers on it. Now I can sometimes do hot peppers on a hoagie, like, the spread. These things were big honkin peppers and spicy as hell to the point where you couldnt taste a thing mouth on fire hot. 

I just cant understand why someone would have done that to a cheesesteak. It makes me upset to this day. Also, it ruined his first, and now only Tony Lukes experience. He still has no idea what one actually tastes like. 

I order Tony Luke's online and they deliver them frozen. They actually turn out really good. They come wrapped in parchment paper you just put them in the oven for like 20 min. 

 

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4 minutes ago, Connecticut Eagle said:

Who makes your sandwich?

The technique is to put the provolone on top of the meat while on the grill with the onions underneath.  Then flip the whole thing into the roll so the cheese is next to the bread.  That way the cheese continues to melt, moisturizes the bread, and gives you access on top for your condiments.

I know the technique. Not everyone does. Still, provolone doesnt do it like American does. 

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59 minutes ago, LeanMeanGM said:

image.png.38a0f82650f5e7079e7dcf6d605fb366.png

 

This is what I have so far at the midpoint of the week. Let me know if there are any inaccuracies or if I missed anything. 

Bonus Hurts struggles and throws 2 int but only 1 td

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4 minutes ago, Bwestbrook36 said:

I order Tony Luke's online and they deliver them frozen. They actually turn out really good. They come wrapped in parchment paper you just put them in the oven for like 20 min. 

 

I just go up to wilkes barre.

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4 minutes ago, Utebird said:

Can I have a participation trophy???

Sure 🏆

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1 minute ago, HazletonEagle said:

I just go up to wilkes barre.

I might as well drive to Philly if I'm gonna go that far for a cheesesteak. 

Also got the 20 inch so I'm probably going to die for this review.... You are welcome

Screenshot_20210915-133956.png

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3 minutes ago, HazletonEagle said:

I know the technique. Not everyone does. Still, provolone doesnt do it like American does. 

No argument.  American's sole purpose is to be melted.  But it basically just adds fat to the creation, doesn't do much to enhance the taste.

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27 minutes ago, Mike030270 said:

02-FOX.png

We're blue

Wow that's so annoying given I live in Austin. It literally wraps around this city.

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Weird variations on food are good, bacon, Sriracha, and mayo are good on a steak and cheese, I think Bleu cheese would be an interesting option too with the caramelized onions and peps

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17 minutes ago, HazletonEagle said:

American melts better and gets mixed in all throughout the meat better ensuring every bite has all of the goodness of each ingredient. Anytime I have had one with provolone, it sits on top and the whole bottom half of the sandwich ends up being just bread and meat...dry.

True.  But also this ain't an issue wit WHIZ.

The anti-WHIZ sentiment on a so-called Philly board is astounding!

Snobbery and elitism at work lol.

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1 minute ago, Bwestbrook36 said:

I might as well drive to Philly if I'm gonna go that far for a cheesesteak. 

Also got the 20 inch so I'm probably going to die for this review.... You are welcome

Screenshot_20210915-133956.png

Youre gonna wish you ordered 2.

Although, now I never ordered take out from there, always used to eat in- their fries are served in a big bowl. I was actually fine with a mini considering the ton of fries you get. But usually went with the regular and just stuffed myself. 

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