Locker room talk: rolling basketball thread

line b

line b

Well-known member
sus said:
It's pretty crazy I don't fully understand it, what helped them make such a big leap? Haven't followed NBA last 18mos
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They didn’t really make any splashy moves but every player in the rotation outside of Luka and Kyrie is a good to great defender and apparently that’s all it takes
 
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luka

luka

Well-known member
Now – this Bacon Blue Cheese Coleslaw. Have you ever been drawn to a recipe, even though you know that food is not your favorite? Well, that’s what happened with this Bacon Blue Cheese Coleslaw. I’m not even a big coleslaw fan in the first place. If it’s ever one of the choices for a side when we are out, I never choose it. So it was pretty crazy to actually want to make coleslaw. I think it was the bacon and blue cheese that I was drawn to. 😉

This recipe is super simple. Besides having to sit in the refrigerator to marinate and let the flavors combine, this recipe is fast to throw together. And flavor? This definitely has that going on. I actually couldn’t stop myself from eating this. It was dangerous to have on my kitchen counter. So that right there shows how much I like this. We had hamburgers for dinner that night, and my husband put some of this coleslaw on his, and claimed it to be one of the best burgers he had ever had.

This is a great recipe to have on hand since summer is just around the corner (even though it doesn’t feel like it for many people right now!) But blue cheese and bacon lovers will fall in love with this Bacon Blue Cheese Coleslaw!
 
luka

luka

Well-known member
This is “cowboy-style” barbecue, where the wood is burned to coals, then transferred to large metal pits in which the meat is placed on grates set about four feet directly above the heat. It’s a tricky method. The meat cooks fast—eight hours for the brisket, two for the ribs—so you’re unlikely to find the tenderness and smokiness you get from an indirect-heat pit. But the flavor is good, and in a part of the state where quality ’cue of any kind is scarce, Mumphord’s does a better than decent job. In fact, customers come from miles around to tuck into 30 to 35 briskets a day, more on the weekends. With a mesquite bite mellowed out by oak smoke, the brisket comes off reasonably moist. The pork ribs go quick, but the coarsely grained pork and beef sausage, mildly flavored, with a nice snap to the casing, is a decent substitute. Those in the know order sliced pork shoulder and turkey breast, and the staff always recommends the crisp garlic-buttery green beans. Take their advice. And be sure to stick around for a while, because part of the fun is being there, in the room with its red-checked tablecloths, sports photos, trophies, cow skulls, an ancient icebox, a sword, old firearms and cameras, beer cans, and heaven knows what else.
 
sus

sus

Moderator
His soul's been ground to dust. He might kill himself. Dont do it Wes. There's so much to live for outside basketball.
 
mvuent

mvuent

Void Dweller
luka said:
www.texasmonthly.com

Daniel Vaughn, Contributor at Texas Monthly

Daniel Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue, and the barbecue editor at Texas Monthly. He has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are...
www.texasmonthly.com www.texasmonthly.com

Daniel Vaughn​


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Daniel Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue, and the barbecue editor at Texas Monthly. He has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.
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they say you become what you love, and this prophet of smoked meat certainly has a somewhat hog-like countenance
 
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