Jase

Curls for the girls, traps for the chaps

you guys say "black socks with sandals" like white socks with sandals are okay.

That and they're cut significantly tighter, whereas cargo shorts tend to flare a bit. Sit down and those will hug skin tight all the way down. Especially if you exercise your legs at all. My pecker needs a little more breathing room.

Somebody who doesn't like cargo shorts, post a pic of shorts that are acceptable. *waits for mid-thigh length pastel plaid*

I prefer jegging shorts. Who needs pockets that aren't printed on?

Same agent as cam, right?

Those texts are about as damning as you can get. At least as damning against tom as the evidence was against hardy. How it can be eased into "more probable than not that he was at least generally aware" is beyond me. So we can expect at least a 10 game suspension for Tom, right? Isn't this the definition of "conduct detrimental to the league?"

Not that I ever consumed much of it in the first place, but I'm cutting out foods and drinks with added sugar. Don't need it.

Superb Wait for it Owl

Good pick IMO

This pick is an indictment on Klein. He's just not that good, guys.

Doubtful ... 4th and 7th maybe.

Let's take a look at prisco's writeups on prior picks: 2007: Draft as a whole, dwayne jarrett, lol 2008: Draft as a whole, stewart, otah, godfrey, etc 2011: Newton 2012: Kuechly 2013: Lotulelei 2014: Benjamin

Pizza and wings. With ranch. Also I feel like the only southerner that finds pimento cheese disgusting.

What kind of shorts are acceptable now? I find I wear shorts less and less often.

I don't share well. Update: it was delicious

You're invited! But only because I know you could never get here in time.

Just now getting the sous vide process going on the stove on a 1.5 pound flank steak. Should be tender and delicious and heading to my belly in a few hours.

make sure if you try this to get all the air possible out of your ziploc. If there's much of any air, it'll expand when you heat it and you'll have a steak balloon in the water. Also stir the water occasionally to make sure the heat is evenly distributed

looks like I'm not the first person to do sous vide on the stove versus a cooler or water oven. Articles all over the net. http://www.chefsteps.com/activities/cook-sous-vide-tonight-stovetop-method

YMMV, I like it to come off the grill medium. That would make sense if you want it to come off the grill medium rare.

Dammit johnny rockets, do you want the best steak you've ever eaten or not? Cook a flank steak like this and you'll never want to pay for a filet mignon again.

Here is what I do. I put the meat in a ziploc bag and get all of the air out. One day I will get a vacuum packer which will help a bunch. I make a pot of water and turn on the stove. I put a thermometer in the water and get the water temperature up to 135 degrees. I put the steak baggie in the water and put the lid on the pot. I keep an eye on the thermometer to see if I need to add any heat to keep it at 135. I keep the steak there for an hour, but ideally with tougher cuts of steak, you can keep it there for 2-4 hours. The bag doesn't melt. (it takes temps in excess of 250 degrees to melt ziploc bags) In that time, the steak reaches the proper temperature, and all of the gristle and marbling softens while the meat retains all of its moisture. Most people use a cooler with 135 degree temperature water in it, but I've found with my coolers that the water doesn't stay at the temperature long enough. Or if you don't want to deal with thermometer watching you can just buy one of these: http://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_7?ie=UTF8&qid=1429881964&sr=8-7&keywords=sous+vide

I can walk to a crisp from my work... But I never go

zaxby's - expensive, 1000 calories (!!!)