Mercurius's picture


Member since 24 January 2013 | Blog

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Comment 26 Jan 2015

Oh it was fun. I saw him and his family at the championship celebration. Birm is the best in the business. I especially enjoyed this comment in the rumor thread after searching to see if anyone had named Prince yet.


Birm, next to Cardale's troll king status, you're starting to build some equity as the Troll Prince... brilliant.

Comment 26 Jan 2015

People might want to check out the Bama boards on 247:

Comment 26 Jan 2015

Granted we also scored the most touchdowns so this is a moot statistic. I'm not sure though. The guy is a true freshmen and I felt our kick-offs were right where Urban wants them. Urban has stated he doesn't like touchbacks. He does need to improve his FG percentage--but has three years to do it.

Comment 26 Jan 2015

You can always use another OT. As we saw against Alabama and Oregon, if you win the line, you win the game. Savor Ed Warinner for as long as we can 'cause he is a super star at developing talent. Hopefully he is a superstar at convincing talent that tOSU is a better place to be than Alabama.

Comment 26 Jan 2015

If true, I don't think Birm will be the Troll Prince. That will be another Prince.

Comment 20 Jan 2015

I'm getting downvoted into oblivion on reddit/r/cfb for posting this after an Alabama player was arrested for third-degree domestic violence. I love it.

Alabama rises to #1 in week one of the college football Fulmer Cup rankings. Roll Tide.

Down-vote me if you want--but I really think this is Alabama's year to shine. They haven't won it since 2008. I mean you can't really argue against the SEC. They've won 6 out of the last 8 championship cups. The bag-men and low academic standards all but guarantee they keep the elite talent.

Comment 09 Jan 2015

You really want to break it apart and confit the legs and just pan sear the breast. Cook the breast first--skin side down the whole time. Leave them on one side until juices start to come out of the top--and then just flip them enough to get a sear on the other side, only about 15 secs. The fat on the skin side will protect the meat from over cooking and will render out as you cook it. Save that fat; it's liquid gold and you'll use it the next day for the confit. Find a confit recipe you like. I personally have liked this:

Just remember that it takes 24 hours to make the confit--but it's worth it.

I personally just like to season it liberally when I cook it and garnish it with some raspberry jam and parsley.