Recent Posts

Thread Author empire13 Post Entries
wallstreetcappers
wallstreetcappers
Quote Originally Posted by wallstreetcappers:

I took the Cards at +2300 before the game to win it all.

I dont see how you can exclude any team in the mix right now, there isnt one single team that I think could beat every other no matter what, including Indy and San Diego, Minny and New Orleans.



Terrible odds dude. You really need to get Matchbook... I put some on them at +4000 before their game w/ the Pack last week. I had a future's bet on the Pack to win the NFC from August, so I hedged out some & glad I did. I think they win the NFC & hopefully for my sake the whole thing. However, with getting those awesome odds from MB, I have plenty of room to make some back...


I hope your team does the job this year.




Also, I love this time of year & the way you get so defensiv..... err... I mean passionate about your Cards.....
You are really taking offense when people argue the other side of an Arizona game and it's so obvious to see. Maybe you should set an example of how members of this forum should act when discussing a game instead of arguing like a jealous girlfriend. Saintsfan504 has some good points & the Cards have their toughest game ahead of them this Saturday.


Anyway, if you win, I win, so I hope you win.....




Wish me luck!



lindetrain
lindetrain
Good stuff Linde , but I expect that coming from you bro .....
 
 
I'll get in here when I get all my thoughts ready .
 
I will say that I'm looking at Arkansas as a suprise team in the West , but my worry is , like you say , the road games at LSU , at Bama & at Ole' Miss . So far though I like them to come out of the first two ( Bama -N- Ole' Miss ) with a split setting up the final game of the season as a playoff for the SEC West crown . I'll place a little something on them at around +700 to win the SEC West and hope they give themselves a chance .
I don't think they win that one in Gainesville though .....  
 
 
 
 
DoubleUp4Life
DoubleUp4Life

Quote Originally Posted by no8:


If im not mistaken he was about 3rd or 4th on the depth chart and because of injuries had to play. Correct me if im wrong.

He won't correct you because you are 100% right . Craft was 3rd on the depth chart & had to play in that first game because Olson and Cowan were hurt .

He had an awful first half throwing all four of those INT's vs. Tennessee in the opener last year . In the second half he came back & led his team to an overtime win completing 18 of 25 for 193 & 1 T.D ( to the poster above who said he threw 4 TD's as well as INT's )  .....

I'd say the kid has some talent , ..... somewhere .

Nice post with pointing out that bit of info , No8 ..... 3rd stringer starting from the get go .....

 

 

 

 

G/L you guys .....

 

Boom_Boom
Boom_Boom

You ever seen Brandon James Return kicks ? Click These Blue Words .....

 

 

 

 

 

BigUnit
BigUnit
So you are basically playing a twisted version of The Stoffo System ? G/L . The principals are the same , somewhat , in what you laid out in the rules on the first page . Except Stoffo does not play Interleague . But I do wish you well .
AlexPKeaton
AlexPKeaton
Hey Alex ..... made a chirp in your thread about The US Open in The Box . I'm sure you know the one I'm talking about . I'd like for you to respond .
ApacheM
ApacheM
Okay . For you , Fried . 1 Time .
 
                         Roasted Poblano and Corn sauce .....
 
Use this sauce for a pasta sauce , or over meat such as chicken , pork or maybe even some sirloin .....
 
 
Adjust the amounts of stuff for a more or less amount .....
 
 
Stuff you'll need :
 
  • 4 Poblano Peppers
  • Fresh Garlic
  • Fresh Shallots
  • 1 can of whole kernel corn
  • 16oz. of Chicken Stock
  • 32oz. of Heavy Whipping Cream
  • Fresh Cilantro
  • Kosher Salt
  • Fine Ground Black Pepper
  • White Wine ( Cheap is fine , we're not drinking it )
  • Olive Oil
 
Roast about 4 nice size Poblano Peppers ( Grilled preffered , but you can pop into an oven on 400 for a while [ about 10 minutes or so ] until the pepper is charred )
 
Place peppers into anything & cover for about 15 minutes ( Use a  bowl & plastic wrap )
 
Run peppers under cold water and gentley peel off skin and take out seeds and remove stems ( this should be easy cause we charred them earlier ) , and then dice into 1/2 inch squares
 
 
 
in a large sauce pan , on med high , add some olive oil , minced garlic ( 1 TBSP ) , minces shallot ( 1 TBSP ) and cook for about 2 minutes .....
 
Deglaze with a bit of white wine ( 2 TBSP ) and cook for a minute stirring a bunch .....
 
Add 1 can of drained whole kernel corn and diced poblano peppers , reduce heat to medium and cook for about 4 minutes stirring a few times .....
 
* ( see note ) Add 2 cups of Chicken Stock & 1 quart of Heavy Whipping Cream & a handfull of shredded Parmesan cheese and cook for about 8 minutes stirring often as not to burn .....
 
Add about 1/4 cup of finely chopped cilantro .....
 
Add about 1 TBSP of Kosher salt & 1/2 TBSP of Fine black pepper .....
 
 
 
Taste & add more salt & pepper if needed .....
 
 
 
Now , if you have a hand held blender puree the sauce directly in the pot .....
 
Most of you will not have a hand held belnder , so use a normal blender and puree the sauce filling the blender about 1/2 full until all the sauce is blended .....
 
Store this in a large container & refrigerate any un-used amount .
 
 
 
 
This will hold for about 3-4 days in a properly cooled fridge .....
 
 
 
 
* If you have an extra pot you should heat the chicken stock & heavy whipping cream before you add it to our sauce .....
 
 
 
 
 
 
 
 
 
ApacheM
ApacheM
Quote Originally Posted by FriedShrimp:

Poblanos are same heat as a Bell Pepper.  Hardly any "capsicincan" in it.  They offer a different flavor when they are cooked though.  Try one.

 

 Not True at all Fried .....     Click This for a chart . Poblanos have some kick to their heat . Bell Peppers have zero heat .

 I work with them a lot & trust me , they have bite .

They are one of the best tasting peppers in the world though ......  

FriedShrimp
FriedShrimp
Quote Originally Posted by FriedShrimp:

By the way, these Rosemary / Olive Oil Triscuits taste like MSG
 
Would totally clash with the pot and peanut butter.
 
Every time I go to get some junk food, I get screwed.
 

Those are emp's favorite .....

 emp's cracker snacking is ..... :

  • Rosemary~OliveOil Triscuits & Baby Swiss Cheese
  • Cracked Black Pepper Triscuits & Sharp White Cheddar Cheese
  • Plain Ritz Crackers & Medium Yellow Cheddar Cheese

 

 

This is what emp snacks on .....     

 

 

 

 

 

 

FriedShrimp
FriedShrimp
 FriedShrimp
JosepheusJones
JosepheusJones
She looks so much better as a brunette ..... Nice .
Lippsman
Lippsman
I'd pay , but it has nothing to do with the Ad's . I'm 99% of the time on mute anyway & I don't get any pop ups .
 
I'd pay to keep away the punk ass brat kids that clog these pages .....
 
The stat info on Covers is top notch , so I'd pay to have access to that for sure .
 
 
 
 
 
I'd also pay for a members only section .....
 
 
 
 
 
aaaa1
aaaa1
 6'7"
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
more like 4'7"
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
GAM
GAM
I agree with this idea by GAM , C-T .
 
 
 
 
If the idea is'nt passed through , perhaps you could give me the power to lock ant and all threads as I see fit . I am a great judge of what should be posted and what should not be posted .
I already have the emoticon      , now I just need the lock .....
 
 
 
 
Thank You C-T .
 
Keep up the great work and Go Gators .....
aaaa1
aaaa1
Thank You , The Giant .
 
 
I will miss Steaksauce / aaaa1 .
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 No I won't .
aaaa1
aaaa1
 
 
Okay aaaa1 ..... You can delete these posts now that I figured it out .....
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Oh , wait .....
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
aaaa1
aaaa1
                    
                                  
                     
     
 
 
 
               
                               
                                 
        
 
 
 
       
                  
                     
       
 
 
                           
                          
                    
                          
 
 
 
 
           
  
   
          
 
 
 
 
 
 
+=
aaaa1
aaaa1
                    
                                  
                     
     
 
 
 
               
                               
                                 
        
 
 
 
       
                  
                     
       
 
 
                           
                          
                    
                          
 
 
 
 
          
  
   
         
 
 
 
 
 
 
+=
aaaa1
aaaa1
                    
                                  
                     
     
 
 
 
               
                               
                                 
        
 
 
 
       
                  
                     
       
 
 
                           
                          
                    
                          
 
 
 
 
         
  
   
        
 
 
 
 
 
 
+=
aaaa1
aaaa1
Quote Originally Posted by empire13:

                    
                                  
                     
     
 
 
 
               
                               
                                 
        
 
 
 
       
                  
                     
       
 
 
                           
                          
                    
                          
 
 
 
 
         
  
   
        
 
 
 
 
 
 
+=
Desktop View: Switch to Mobile View