Kurt's picture


Brooklyn, NY

Member since 30 August 2010 | Blog


  • NFL TEAM: Browns
  • MLB TEAM: Cubs
  • SOCCER TEAM: Crew, Inter Milan

Recent Activity

Comment 14 Jan 2016

The players (excuse me, student athletes) that went on strike at Missouri just began to scrape the tip of the iceberg of the power that the football student athlete yields at universities.  If they want that day, they can get it if they can organize.  

Getting paid may be a ways off in the distance.  But getting practical benefits such as more time away from the athletic facilities and having a balanced student/athlete life are almost immediately achievable. 

Comment 13 Jan 2016

Just to be clear, if Arkansas doesn't pull off that crazy win at Ole Miss, Alabama does not go to the SEC CG.  

It's crazy to think now about how close Alabama was to sitting at home while Ole Miss would go on to Atlanta...and likely get held out of the 4-team playoff.

Comment 11 Jan 2016

Herb Hand worked with Gus Malzahn at Tulsa.  Malzahn was the OC and Hand landed in Tulsa after RichRod went to UM.  I think their coming together resulted in Malzahn really understanding the read-option and power running game from the spread formation (which Hand knew well from Rodriguez), previously I think Malzahn was mostly a spread passing guy.

Comment 10 Jan 2016

Funny, the one thing that Michigan fans should be most hopeful for in a possible OSU slide from power is completely and entirely undiscussed: our on-going co-co-co-OC debacle.  Players and talent is not the issue (otherwise we'd be playing Monday night), but if this discombobulation of an offense continues into next year, then yes Wolverines, you have hope.  

Comment 16 Dec 2015

Cool I just loaded that link in a tab.

To my understanding to cure meat you do not need the nitrites/ates, rather its fundamentally about salt simply pulling water out of the meat.  I've gotten some pretty good color without, but will definitely try the pink salt sometime soon.

Comment 15 Dec 2015

He explains it very well regarding the pink salts and I'm sure his lawyers told him to recommend everyone to use them.  I have some and will eventually use it, but I'm mostly interested to see if it makes the coloring of the cured meat come out nicer.  Otherwise I've never used it and I'm here to type these words for you here today.

Comment 15 Dec 2015

I've gotten really into home-cured meats myself.  The absolute go-to resource is Charcuterie by Michael Ruhlman (from Cleveland btw).  He has a Country Ham recipe in there if I'm not mistaken, but he also has some recipes on his website.

As an aside, if you're cooking the ham it's not necessary to do the Prague Salt - I actually haven't used any of the pink salts for my cured meats.