I love it when DJ goes into architecture critic mode.
You cannot split Auburn and Alabama.
DJ Bryrnes, architecture critic.
Tip to any current OSU students, you can make some quick cash if you buy all the bikes that'll fit in a UHaul at that sale and bring them to NYC for resale.
Beat me to it.
Correct me if I'm wrong but 5 years ago today would've made Amari Cooper one of Jim Tressel's final scholarship offers.
I'm just curious about the details of how that play is legal. The center caught the TD.
What a shame that the Catholic Foundation completely changed the building facade (Streetview...play with the timeline).
Anyone have any idea why any school would get in NCAA-trouble for non-revenue sports?
Who went to Montreal?
DJ, thanks for the link to that cat website. It lead me to this which might have given me the ammo to get our cat a leash.
I bought football season tickets for obvious reasons. Their ticketing department will not stop calling me to push basketball tickets on me. I'm going to have to ask him (because its the same person that keeps calling) at some point how many of the people on his calling list are actually Ohio State fans who have zero interest in RU basketball tickets.
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.
Also just like to point out that we're discussing professional careers to amateur student athletes. Yes, they should certainly get more time away from football, especially considering that (taking a blind stab) 80% of the Ohio State roster won't go pro (NFL or CFL). These guys only get that scholarship for an education once after all.
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.
Bastard got a major assist/footnote in Alabama's run for the title.
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.
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.
My fiancee' is from Alabama. Our cat is named Aubie.
As Tressel said, "You learn more from losing than winning."
An early loss was what was needed to force Urban to shake things up.
Curtis Samuel didn't need to steal pie from any of the other playmakers on the team, the damn pie needed to be bigger this season!
While a good point, that 11-2 was fraudulent on par with Florida's 11-2 from 2012.
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.
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.
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.