hodge's picture


MEMBER SINCE   January 19, 2012


  • SPORTS MOMENT: January Third, Two-Thousand-and-Three.
  • NFL TEAM: Cincinnati Bengals
  • MLB TEAM: Cincinnati Reds

Recent Activity

Comment 13 Sep 2019

FWIW, I'm pretty sure Carman called the OSU coaches that morning and informed them that he would not be signing with Ohio State. Granted, up until that point, he'd basically been telling the staff he was in. But, as far as I remember, he didn't lie to the coaches on NSD or anything. 

Comment 02 Sep 2019

I was floored to see that happening on a large scale. The wife and I sat in the western corner of the south stands during '09, and it was pretty commonplace in our section. However, I never noticed it anywhere else.

Comment 29 Aug 2019
  1.  Watch the game because college football season is a fleeting gift
  2.  Laugh at the obnoxious homer-ism about "ACC pride" or whatever SEC-like bullshit they're trying to spew
  3.  Don't think too much about the fact that the B1G network does the same thing
  4.  Finish your beer and forget all about step three
  5.  Remember that watching the ACC network means next to nothing, because the B1G network is still the most profitable of all the conference networks
  6.  Watch Georgia Tech upset the defending champ, and be thankful you got to watch it on live television
Comment 26 Aug 2019

I love the idea of porters and stouts (always thought New Holland's oatmeal stout, The Poet, would do nicely), but the flavor and texture just doesn't come through well enough for me to replace my rauchbier. Maybe it's because I already get those roasty/malty notes from cocoa, cinnamon, and coffee; maybe it's because I'm just a smoke fiend?

Or maybe the real answer is something like Alaskan Smoked Porter. That stuff's not quite as smoky as my beloved Shlenkerla, but it's a nice balance of bacon-y goodness and smooth, roasty flavor.

Comment 26 Aug 2019

Pro tip: season your ground beef with salt and pepper, and then throw the whole wad of beef into your skillet/dutch oven at once. Resist the urge to break up that chub of beef as long as you can, because it's about the only decent way to brown ground meat (it'll start to steam itself once it breaks apart, making it really hard to get any real browning).

Once you've got it nice and browned on the bottom, break that shit up, get it cooked through, and then set it aside. By this point you should have a bunch of browned bits on the bottom of your pan, which your onions, garlic, and diced jalapenos will then deglaze as they shed their liquid and soften -- infusing your aromatic veggies with delicious savory flavor.

Comment 26 Aug 2019
  1. As Milk Steak alluded to above, making your own chili powder is critically important -- but why stop there? Instead, buy whole dried chiles, zap 'em in your micowave till they're lightly toasted, rehydrate them in water or stock, and then puree them into a chile paste that adds all depth of flavor of homemade chile powder with a thicker texture and body.
  2. Don't add water to your chili. Yes, it's a stew, but you don't get any flavor from water. Instead, add stock or beer. But not just any beer. Most aren't aggressive enough to really add anything to a big ol' pot of meat, chiles, tomatoes, and (yes, I'll say it) beans, so go for broke and add a German rauchbier to the pot -- they're about as subtle as a flying brick, and taste like liquid goddamn bacon. Try Aecht Schlenkerla's Marzen or Urbock. They're both exceptional and will make your chili reek of campfire goodness.
  3. Just made an absolutely divine pot of red beans and rice last night. And aside from the sheer alchemy that transformed a pot of water, beans, aromatics, and seasonings into nothing short of ambrosia, my biggest takeaway is that smoked ham hocks are going to be a new standard in my chili. Salty, smoky, and mind-bendingly savory, I'm absolutely drooling at the potential of adding them to my next batch.
  4. Don't be afraid to experiment. One of my best batches of chili used unsweetened cocoa powder, instant espresso, and cinnamon quite prominently. However, it didn't taste remotely close to Cincy chili. Instead the cocoa, coffee, and cinnamon provided earthy background notes that played nicely with the richness of the meat (chorizo and ground beef), the smoke of a rauchbier, and the gnarly heat of a couple cans' worth of chipotle peppers. The flavor was much closer to Mexican mole, and it's something I keep coming back to.
Comment 21 Aug 2019

Rye may well be the original American whiskey, but Applejack (more commonly known as Apple Brandy) was America's first spirit. Apples were a huge crop in the days before pasteurization because they were easy to grow, and even easier to ferment (Johnny Appleseed didn't plant those trees because they made nice pie, after all). In fact, colonists would commonly bury barrels of hard cider in the ground in late fall so the constant diurnal freeze/thaw cycles of winter would slowly freeze the water and concentrate the alcohol in the cider (also known as freeze distillation, it's incredibly dangerous) -- so that in the spring, they could dig up the barrel, drill through the ice, and drain the brandy out.

Fun fact: America's oldest licensed distillery is Laird and Company, who supplied George Washington with their recipe and provided brandy to his troops. Their stuff is really good. But don't buy their blended Applejack. It's 50% grain neutral spirits.

Comment 21 Aug 2019

You hit the nail on the head with your Beilein comment. Comments like "hard to beat the cheaters" absolutely reek of excuses -- which kinda seems like the antithesis of Harbaugh's manifesto, to be honest. Everyone knows that there's some seedy shit w/r/t how the sausage gets made at top-tier programs (Ohio State and Michigan included, I'm sure) -- but it just seems like he can't own up to the fact that he hasn't been able to get it done. 

Normally, I really appreciate Harbaugh's candor, but here it just feels like sour grapes.

Comment 21 Aug 2019

Actually, High West already makes a Christmas whiskey (spoiler: it's a rye)! It's called A Midwinter Night's Dram -- and they swap the vermouth and syrah barrels for French oak and port barrels.  It's some delicious stuff -- however, I don't necessarily think it's worth the price that the scarcity/hype cycle has put on it. For example, it normally retails for $80 (which is fair for microdistillery whiskey of this calibre, if a litle steep) -- but it frequently crests the $200 - $300 mark in the secondary market. And I just don't think it's that good.

Pro tip: if you enjoy ryes. Give their entry-level Double Rye a shot (pun very much intended). It leans heavily into the spicy/eucalyptus notes of a high-rye mashbill, and utterly explodes across your palette. Highly recommended for $30-$40.

Took me a minute to get the joke, by the way. 10/10 to you, Barf, as per the usual.

Comment 07 Aug 2019

Just moved out of Dayton in December. Was a regular in the Oregon (frequently hit up Lucky's, Dub Pub, Toxic, and Salar), and am still feeling a combination of shock, rage, pain, and disgust. Prolly has to do with the fact that, had I still been living there, there's a very good chance my wife and I would have been in the area when the shooting occurred. 

My heart breaks for Dayton, but it's one tough goddamn city. I hate that this happened, but like you, I'm confident brighter days are ahead. #DaytonStrong

Comment 26 Jul 2019

Step one: get the Wisconsin Burger at the Old Fashioned.

Step two: get some deep-fried cheese curds to go along with it. 

Step three: pair it with a refreshing beverage from New Glarus Brewing.

Step four: thank me later.

Comment 23 Jul 2019

Replace "Hang On Sloopy" at the start of the Fourth Quarter.

It's a nice idea, but it never hypes up the fans the way it should. Because the location of the band and the limited participation of fans singing along, it's just kind of a mess. We need full audience participation here -- and that means a song that every buckeye knows by heart. Fortunately, we have a song that fits that bill perfectly: "We Don't Give a Damn for the Whole State of Michigan". 

Think about it. It keeps the rivalry close to our hearts year-round, and the sound of 100000 strong singing damn near anything is intimidating on its own. Besides - it puts everyone else in the Big Ten in their place. Even when our rival is down, it's still the game we circle on our calendar every single year. The fact that it would drive Penn Staters nuts is a nice bonus, too.

Comment 11 Jul 2019

Ahhhh, okay - so that's why Mason brought his team together. I'll be the first to admit that I wasn't plugged in at the time (probably had to do with the fact that I was 11 years old at the time), but this all makes a ton of sense.

I agree that Tress likely wasn't Geiger's first choice. When you have names like Gruden and Stoops that you're targeting, there's no way that's all window dressing to snag a guy out of 1-AA. Granted, it all worked out in the end -- so I'm certainly not complaining.

TBH, I'm kinda shocked that Stoops didn't take the gig. Even with the title and a powerhouse program at OU, when momma comes calling, you answer.

Comment 10 Jul 2019

Correct me if I'm wrong, but I never thought OSU offered Mason the job -- despite the fact that he was a candidate (along with Jon Gruden, Bob Stoops, and Mike Bellotti). He definitely interviewed for the role (with Minnesota's permission to do so, I might add), but I don't think he was ever given the chance to coach his alma mater. I have heard rumors that Mason, being the good guy he is, asked his team's permission to come back into the fold after he didn't get the job, though.

Pretty sure Bellotti turned us down, though. No idea if talks progressed far enough for Stoops and Gruden to get an offer, but I'd imagine they'd have gotten one had their interest been serious enough.

Comment 13 Jun 2019

I don't disagree with your statement (and I upvoted you for good measure); but as a millennial myself, we need to get past this whole "YOUNG SNOWFLAKES NEED SAFE SPACES LOLOL" meme. It fosters needless division, and only serves to pit the older against the young in an endless cycle of shit-talking and trolling. And for the sake of what? Some misguided sense of generational superiority? 

I've had heated debates with people of all ages, and the most immature behavior I've witnessed has come from people who have been on this planet decades longer than me. Granted, that's merely anecdotal evidence -- and I certainly don't use it to form my worldview -- but when it comes down to it, that's all any of us really have.

We definitely live in the age of outrage, however. I just think there's a lot more factors that built it than a bunch of youngsters who are outraged by everything.

Again - not saying this is your worldview either, Wargor. Just something I'm seeing thrown around more commonly on the boards here and thought needed to be said.