Posted:
#1
YTD +17.90
16-13 [1U]
1-0 [2U]
5-0 [3U]
CBB [722] YALE -5-110 [1U]
I have a few lined up for today......
2
Blackout Wednesday
Posted:
#5
Quote Originally Posted by PLAYAAAA1969:
@LAUBERHORN I’m not a conspiracy type, but he sure made plays late to try and preserve a certain outcome.
@LAUBERHORN I’m not a conspiracy type, but he sure made plays late to try and preserve a certain outcome.
That would explain the crazy line movement and the game being taken off the board and back up before tip with no injuries to report. Definitely some shady stuff going on with that game yesterday
0
Posted:
#8
@LVTruck
right on! BOL, Swain should bounce back from the 3 pt line, 1-9 yesterday but still led Yale in scoring. Crazy finish at end of both game and OT, Swain foul on 3 pt shot is what caused me to suspect take with only couple secs left, couple turnovers, missed FT, and ofer from 3 pt stripe. I agree with your pick today, it is Yale or nothing in this matchup. Enjoy your Thanksgiving! much respect a great Covers Cappers
0
Posted:
#14
Todays walkthrough :
As lead chef in my house,
I'll be multi tasking a bit, hopefully it won't interfere with my gambling.
**Pulling my Turkey from a 3 day dry brine,
needs to air dry 24 hours before it goes into the oven
makes for a more aesthetic skin color.
**3 scratch Pumpkin pies
**Fresh cranberry relish
**Make ahead turkey gravy from 3 wings, neck, 2 legs and Mirepoix (two parts onion, one part carrot, and one part celery)
i prepare this extra gravy, as a backup in case i break the gravy from the turkey pan on Thanksgiving day (Whiskey related)
**Dry 3 sheet pans of badgetts for the Sausage Sage stuffing
**Food process 8 onions, 6 Celery
** Deviled Eggs, i FN hate DEggs, it's a tradition on the wife's side.
2 pre 9AM Whiskeys, I got this...
5
, brief explanation. Thx
Posted:
#20
Instead of TRADITIONAL brine, where it's submerged in water allowing the salt to break down and tenderising the meat.
Its salted and wrapped for 4 days doing the same process without the water, and any chance of the water changing the texture of the Bird
It's the best.
I fill the bird with aromatics, during the brine process..
Parsley, sage, rosemary, thyme, garlic, lemon, greenapples
1
Let's Run BULLDOGS, One time 
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