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      In today's Divisional Debacle, the Defense under Greg Manusky in the first half, gave up 207 yards of offense (105 rushing/102 passing) and two touchdowns.  That said, they did manage a single INT on which the Offense actually managed to score a touchdown off of. They allowed 12 of 16 passes to be completed . 
       
      In the second half it was 107 yards given up (58 rushing//49 passing) a field goal and a touchdown. They traded their first half pick for a second half sack. However, Dallas completed all five of their pass attempts. 
       
      Don't read that thinking "Well it seems like they tightened up some in the 2nd half."  They didn't. They simply had about half the plays in the second half. 30 plays in the First and 18 in the Second.
       
      So far in two Divisional matchups, the Defense has faltered in the Second half. They start out like a house of fire for the first few drives until their opponents gradually make adjustments. This Defensive coaching staff fails make any adjustments, whether in game or at the very least at Halftime. They've given up over 30 points per game for a total of 63 points given up in two games. While the Bears are up next, the Pats await and they've put up over 70 points in two games. Yeah. Ok. They did shut out the Dolphins today which is looking like the NFL version of ... ahem... shooting fish in a barrel. 
       
      The frustrating thing is Manusky is the DC that the Front Office actively looked to replace during the off season without firing him. When you know they're looking to replace you, most people would make a concentrated effort to show an improvement. Yet Manusky's Defense still keeps acting like it's starring in Groundhog Day.
       
      In his post game presser, when asked directly about if any coaching changes would be made, Gruden said "No, I think after two games – you’re talking about playing two very good offensive football teams and two of the best offensive lines in pro football we just played back-to-back. That’s no excuse whatsoever, but I don’t think we need to hit the panic button yet. We just have to continue to focus on what we can do better to win. Get Jonathan [Allen] in here, get a couple of our corners back in here and let’s go back and strap it up against Chicago [Bears] next week and see what happens.” 
       
      Here's another frustrating thing. The defensive communication was an issue last season as well. Wasn't this supposed to have been worked on during OTA's and Training Camp? It's understandable that the rookies would still be on a learning curve, but NFL vets like Collins and DRC you'd think they would have down by the start of the season. 
       
      Gruden said they're a very talented group on Defense but that they weren't reaching them. When questioned as to why the coaching staff that has been in place for several years, wasn't reaching them, he defended the comment as them being a young defense. “We have some moving parts now. Landon Collins is a veteran guy but this is his first year, [Montez] Sweat’s in his first year, [Cole] Holcomb, it’s his first year, [Jon] Bostic is in his first year. We’re playing Dominique [Rodgers-Cromartie] at corner and this is Jimmy Moreland’s first year, so it’s not like we are the most experienced group. We feel like were very talented, but we`re still fighting through somethings. There are a lot of things to look forward to, without a doubt, but we do have to play better and strap it up and get back to work."

       
       
       
steve09ru

The Grilling and Cooking Thread

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Looks delicious! 

 

Made some potato soup yesterday. With Penna Dutch rivvles, which are unformed egg noodles. Turned out great! Cooking much more, can make as many servings that my mom did and then freeze. Buy most things when I get my monthly check, then staples throughout the month like milk and eggs.

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32 minutes ago, LadySkinsFan said:

Looks delicious! 

 

Made some potato soup yesterday. With Penna Dutch rivvles, which are unformed egg noodles. Turned out great! Cooking much more, can make as many servings that my mom did and then freeze. Buy most things when I get my monthly check, then staples throughout the month like milk and eggs.

That's why I love the pasta, it's 2 cups flour, 2 eggs, 2 egg yolks makes enough pasta for five people. Sauce is pretty cheap and meat is choice so totally budget friendly.

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Rivvles are made from one egg beaten, then add salt, pepper, and flour. The amount of flour is enough to soak up the egg. It's a learned art to making these things. Then drop into the potato soup that has enough milk because the rivvles will thicken the soup. You drop in pieces of rivvle dough, not too small but not too big. Cook until the rivvles are soft but still have some form. 

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5 hours ago, LadySkinsFan said:

Rivvles are made from one egg beaten, then add salt, pepper, and flour. The amount of flour is enough to soak up the egg. It's a learned art to making these things. Then drop into the potato soup that has enough milk because the rivvles will thicken the soup. You drop in pieces of rivvle dough, not too small but not too big. Cook until the rivvles are soft but still have some form. 

Ok, I've NEVER heard of rivvles before and I only found one site on the entire internet with a recipe for them. They sound like large couscous. Got any photos? Are they called anything else?

https://www.familycookbookproject.com/recipe/3396235/rivvles.html

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All I know from my mom is that they are unformed and not looking like couscous. Never heard her call them anything else. 

 

I once thought she said riffles, so that might be another name for them.

 

A bigger version is spaetzle, they are bigger and and more like thin dumplings. There's a Bosnian restaurant the Cosmopolitan Grill on Rt. 1 south in Alexandria that has all types of central European food that's really good. It was near my old house and I ate there regularly. Good reviews on Yelp. Look it up if you want a great dining experience! Heard they opened a second location in Old Town.

Edited by LadySkinsFan

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Just got an air fryer so taking a first stab at some dry rubbed wings

 

used (cayenne 1/2 tsp, ground mustard 1/2, ground cumin 1/2, salt 1/2, black pepper 1, garlic powder 1, smoked paprika 1, oregano 1, Montreal chicken 1, lemon juice)

 

started at 375 for first 15, brushed with melted butter and finished at 400 for 10

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The fun part of cooking is the learning process.

 

My neighbor teases me about my menus and cooking. She eats a lot of frozen meals.

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I've experiemented with my airfryer just haven't been really happy with the results of it though. It's basically just a mini-convection oven and it cooks so little at a time that cooking for a family is out of the question.

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Made pasta primavera tonight from a recipe from a former co-worker from Italy.  Essentially pasta with onion, garlic, carrots, peas, asparagus, zucchini, mushrooms, ham and parmesan cheese in a cream sauce.  I substituted broccoli for the zucchini.  Molto delizioso!

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Next thing I will make is lentil soup using French green lentils, chicken broth, onion, carrots, ham, and most likely other stuff. In my slow cooker, and enough to freeze. 

 

My local grocery store has a marsala sauce that I want to use with pounded veal. 

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On 2/26/2019 at 9:19 PM, AsburySkinsFan said:

I've experiemented with my airfryer just haven't been really happy with the results of it though. It's basically just a mini-convection oven and it cooks so little at a time that cooking for a family is out of the question.

We love ours, but we don't do anything batter fried.  We stick to stuff like tots, potatoes, pork chops, Brussels sprouts,.etc.  It's fantastic for crab cakes.   

You are correct,  it's just a tiny convection oven. We were initially underwhelmed,  until we understood its limitations.

We rarely eat fried foods but, when we do, we use a Dutch oven on the stovetop. There's no substitute for deep frying in oil. 

Tomahawk Pork Chops.

Did these on "Old Faithful"

Reverse seared.

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Posted (edited)
12 minutes ago, AsburySkinsFan said:

Ok, recipe and directions please.

 

The key is in prepping everything in advance.

 

In the 3 bowls are (1) cut up chicken & chorizo, (2) a bag of frozen peas, a bag of frozen green beans, and cut up orange and yellow peppers, and (3) 3 cups arroz calasperra, rosemary, salt and saffron.  The can of tomatoes is drained and the liquid replaced with white wine.  The garlic is soaking in olive oil.  The shrimp is peeled and veined.  Not pictured:  2 quarts of chicken stock plus 2 cups of white wine, heated not quite to a boil.

 

Start a big ass fire.  Put your paella (the pan) on it.  Let it get hot.

 

Dump in the garlicy oil, make sure the whole pan gets coated.  

Dump in the chicken and chorizo, let them cook through.  Move them to the outside of the pan.

Dump in the veggies in the middle, let them cook through. Move them to the outside of the pan.

Dump in the tomatoes and wine, let it cook until the liquid evaporates.

Pour in the rice, evenly, on top of everything.  Stir it all up.  Once it is stirred, DO NOT stir it again.

Pour in 1/3 of the chicken stock.  Let it soak up for about 8 minutes.  

Pour in 1/3 of the chicken stock.  Let it soak up for about 8 minutes.  

Add the shrimp on top.

Pour in 1/3 of the chicken stock.  Let it soak up for about 8 minutes.  

Season to taste.  Squeeze the lemon on top.  Serve. 

Edited by PleaseBlitz
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