I did not make this headline up
Wolverine in 312
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|1 week 5 days ago||Its a drunken disaster||
Its a drunken disaster outside in Chicago. Normally I'd be out celebrating, but I hit it too hard last night and don't have it in me to do it again. So I'm at my apartment drinking coors light and sake, and watching the imitation game.
|5 weeks 3 days ago||Recruiting||
The trend in Michigan is the exact same as it has always been. A couple (1-3) very highly rated guys, 5-10 others with major conference offers, and then lots of MAC-level guys.
That first part was mostly conjecture. It would be cool if someone did a year by year analysis of recruits to find out if the state of Michigan has produced more or less over a longer period of time. Actually, and now that I think about it, someone has probably already done this and posted it here.
|5 weeks 3 days ago||I agree||
Football will slowly lose participants. I was fortunate enough to never have had any bad head injuries. But my older brother played 1-A fullback and had several concussions and now has terrible arthritis and has constant neck pain. I cant say for certain, but I'd guess if he could do it again, he would not have played football.
|5 weeks 3 days ago||Magnus||
Magnus, I read your shit daily. And i truly appreciate it. Keep up the good work.
Edit: Your taste in books is pretty good. Not enough science fiction.
|5 weeks 3 days ago||Habits||
Habits make flying very annoying. check, double check all pockets of clothes and luggage.
|5 weeks 3 days ago||Your avatar||
I spent most of my night listening to lagwagon and face to face, and drinking manischewitz. JK, Off Color Brewing's Troublesome.
|5 weeks 4 days ago||Drink||
While you are out getting pizza, pick up a bottle of champagne or some bloody mary mix. combine with orange/peach juice or vodka, respectively. That'll make you feel better.
|5 weeks 4 days ago||maybe||
Maybe its just me, but vicodin gives me a hangover and makes my skin itch. While that may work for you, there is no way that combination would help me.
Also not a huge fan of pill popping. It's the lazy man's way to get high.
|5 weeks 4 days ago||the goose sounds delicious||
I havent had goose breast in a while, but that sounds delicious. My dad brought home a bunch of pheasants form a hunting trip recently and we did the them a couple different ways. roasted them whole over juniper, quick seared the breasts to medium rare, and confited the legs to make soup. All were very good.
I highly recommend sunchokes. They are one of my favorite tubers. You should be able to buy them at whole foods depending on where you live (they have them in chicago). Peel them and cook them like you would potatoes (boiled) if you were mashing them. When they are tender, throw them in the blender with a decent amount of butter and just enough cream to get them into a nice puree consistency and season with only salt. Serve with morels for one of my favorite ingredient pairings.
|5 weeks 4 days ago||Really bad||
I stick to ibuprofen.
|5 weeks 4 days ago||Adding||
Adding another physically addictive substance (vicodin) seems counterproductive to removing your hangover.
Also, I hate vicodin. Plugs me up somethin' awful.
|5 weeks 4 days ago||Good article...||
Crossing my fingers for the drug in the last paragraph. That would be amazing in every sense of the word.
|5 weeks 4 days ago||Dude||
That's one of the most excessive homemade breakfasts I've ever seen. Sounds delicous, but I dont think I have the patience to spend that long cooking breakfast (And I cook for a living).
For Dinner, I did cast iron seared chicken thighs that you baste in a ton of brown butter with garlic and thyme, sunchoke (jerusalem artichoke) puree, kale two ways - braised in chicken stock with red onions for sweetness, and in chip form using a dehydrator at about 130 degrees - and a sauce of the fond, reduced white wine, chicken stock, shallot, roasted button mushroom (you can get a ton of flavor our of the cheapest mushroom at the store, parsley, and a little lemon juice. Washed it down with a bottle of Laurent-Perrier Champagne. It was pretty damn good and the lady loved it.
|5 weeks 5 days ago||Slurping Turtle||
is delicious. The one in Chicago? Did Takashi already build the new one in AA?
|5 weeks 5 days ago||If anyone is interested||
If anyone is interested in learning about food/restaurants (like I have been for years because of working in the industry), here are a bunch of food blogs and suggestions for youtube viewing:
WEBSITES AND BLOGS
eater.com and all their local sites. I frequent the Chicago version as I live there.
theinfatuation.com and their local sites. This is a restaurant review site. They usually cover mid-level restaurants and hidden gems.
luckypeach.com This is Peter Meehan's website. He wrote the Momofuku cookbook (for those of you in NYC). Lots of food science, recipes, history, and if you like ramen, they have been covering every aspect of it for the last few weeks.
zagat.com for restaurant ratings
YOUTUBE AND OTHER VIDEO SERIES
In Search of Perfection with Heston Blumenthal. This series is my favorite. Hes a 3 michelin starred chef and covers a different ingredient on every show. For instance, one week he will do beef, the next potatoes, eggs, etc. He incorporates a lot of science into his food and its always interesting
The PBS series Mind of a Chef (found on Netflix). Awesome show. Follows a different chef each season. David Chang (Momofuku empire) did the first season, Sean Brock (from Husk and McCrady's in Charleston) and April Bloomfield (The Spotted Pig) did the subsequent ones.
Richard Blais Burger Lab. Burgercentric show found on Youtube. The production is obnoxious, but the burgers are really cool.
|5 weeks 6 days ago||White truffle||
White truffle oil is god awful. Be a white truffle or be nothing.
|5 weeks 6 days ago||Budweiser||
If i go to a bar I generally drink Budweiser. Because this is America... and in America we drink beer owned by Belgian-Brazilan conglomerates.
|5 weeks 6 days ago||You||
You shut your damn mouth. All four of those things are delicious, delicious ingredients.
|5 weeks 6 days ago||Italian||
Italian food varies greatly from region to region. If you are going to a non-regional specific Italian restaurants, most of the items are going to be similar. However, if you go to a restaurant that specializes in Piemontese food and a restaurant that specializes in Puglian food, they will not have a ton of ingredients in common.
Its a shame a lot of people cant cook different types of fish properly. A cursory internet search will teach you how to cook anything from skate to salmon with decent success after a try or two.
|21 weeks 6 days ago||My first post...||
My first forum post was a "favorite restaurants" thread, so you're not in terrible company. Or maybe you are.
|21 weeks 6 days ago||iPhone||
I don't think a different phone would have helped.
|21 weeks 6 days ago||Misspelling||
Harbaugh is the correct spelling, I think.
|21 weeks 6 days ago||Better...||
Better than any other women you'll find in south bend. Other than lennay, of course.
|27 weeks 7 hours ago||The bounce, bend, bang is my||
The bounce, bend, bang is my go-to with the lady. She probably doesn't find it as enjoyable as I do.
|30 weeks 4 days ago||ND Game||
Going nude, eh? I like your style.
|32 weeks 5 days ago||This was very funny||
Plus one for recreational drug use!
|33 weeks 4 days ago||Seconded||
I agree wholeheartedly. Dave Matthews Band opening up for U2 and Coldplay is my version of hell.
|36 weeks 1 day ago||Elmer||
I was about to write the same thing. He and Jake Fisher from Traverse City West would likely start on our offensive line.
|36 weeks 1 day ago||This is awesome.||
Haven't even read it yet, but this is a great topic. Thanks, Ace.
|36 weeks 1 day ago||Same thing||
As last drinking thread I commented on. House red at Quartino in Chicago. Bartender is buddy and it costs me 4 dollars a bottle. I've had two. Getting drunk for 9 bucks ain't so bad.