Sunday, November 25, 2007
It doesn't have to be pretty to be appreciated, does it? I was unfortunately in some crappy part of the country that refused to televise the game. Which game do I get? The West Virginia game.I mean, come on. That game was over just after the first half. I think that at some point they actually did switch to the UGA game, but by then most of those crazy plays had already happened. Regardless, georgiadogs.com has a great compilation of pictures.
I've been reading some of the message boards, and there seems to be a general consensus that somehow the referees were cheating for UGA. What games have you seen this year? What about all the games where the referees were doing everything in their power to ensure that we don't win? All the tech fans appear to be hung up on this pass interference call. As bitter as we may be about certain games in the past that affected us, the calls that are made are a part of the game. That is not to say that the pass interference call was bogus. It is just to say that even if there are questionable calls, you still have to make enough plays to win the game in spite of the officiating. I would refer you back to the Florida game and to the Auburn game that we played in this year. We really pissed off the officials, and it showed. Yet, we continued to make plays and still won those games.
By the way, if I were a Georgia Tech alumnus I would think it would be pretty embarrassing that over half my stadium was comprised of the opposing team's fans. Although, I bet they're used to it. I don't know why, but it's just further proof that Atlanta is one of the worst sports cities in the country. Do you think we could start a website called keepchangailey.com? Maybe we can also put in a request for Reggie Ball to come back as Tech's quarterbacks coach.
Of course, I'm always a sucker for an anti-motivational poster. I highly recommend following that link if you're into some anti-Georgia Tech humor. Who isn't?
Saturday, November 24, 2007
I was going to try and come up with something clever for the Tech game. I don't think that there's much more to say, other than what DawgBone.net came up with. Then again, why do we even have to make anything up? They do it to themselves. I wish that they'd steal Matthew Stafford's jersey so that we could not only beat them, but do it with their shirts on our back, kinda like Sean Glennon did.
And then there's this from the Golden Tornado, a couple of years ago...
- Nathan: You asked what Tech students do on Friday nights, but what we all really want to know is if UGA grads actually put “Able to drink an entire fifth in one sitting” and “Sat with hot co-eds in class” on their resumes?
- Doug: Don’t have to. When prospective employers see a Georgia degree on our résumés, they just assume it.
I hate Tech. I guess you already knew that, huh?
Friday, November 23, 2007
- Mizzou (4) and Kansas (2) have to play, so one of them has to lose. We're #5.
- LSU now has lost it's second game, now we're #4.
- If Kansas wins that game and loses to OU in the Big 12 Championship, we're #3.
- If WVU loses to either UConn or Pitt, we're #2.
- Keep in mind, this is regardless of whether or not we play in the SECCG.
Why not? Crazier things have happened, right? Of course this is clearly all for naught if we lose to Georgia Tech. The question now is where would we go if we don't go to the SECCG, and now LSU is not going to the BCSCG? Fiesta or Rose? As a testament to the crazy season, we're still in this stupid thing with 2 losses, and it may not help us to go to be SEC Champs, although I don't see how it could hurt. Unless we lost. Then it might be Outback Bowl or Chik-fil-A (weren't we just there?), against either Michigan, VT, or BC.
Cornbread Dressing with Ham and Leeks
Dessert: Apple Tart (above) Pecan Praline Tart (below)
This was some good eats, which is a good thing b/c when you cook this much for 2 people, you tend to have some left-overs...Happy Thanksgiving!
Sunday, November 18, 2007
- Roast the acorn squash (or whatever squash you have, you could also use sweet potato) tossed on a baking sheet with olive oil, thyme, and salt
- Cut your bacon up and cook it over medium-high heat, stop before it gets crispy, and add the shallot.
- Emulsify the vinegar and oil. When the bacon is "done," add it and keep on warm.
- Lay down some greens, then put your squash, pecans (crushed), bacon vinaigrette, and sliced cheese (can do this with a vegetable peeler).
- If there is going to be a delay in serving, keep your squash in foil so they stay warm.
"Mole" vegetarian chiliThere's going to be some skepticism about this, but it's actually pretty tasty.
- 3 15 oz cans of pinto beans
- 1 large can of whole tomatoes
- 1 oz bar of semisweet chocolate
- 1 tbsp of cumin powder
- 2 ancho chiles, dried
- 1 tsp of cinnamon
- 1 chipotle chile, dried
- 2 small onions, chopped
- 2 smallish zucchinis, chopped
- 3 cloves of garlic, minced
- 1.5 cups of water
- 1 tbsp of orange zest or orange juice
- olive oil
Seed, stem the chiles and toast them dry on a saute pan.
Add the chiles, cumin powder, cinnamon to a molcajete (mortar/pestle) and grind to a fine powder.
Brown onions in olive oil over medium high heat in a dutch oven. When they soften, add the garlic for a minute or so.
Add the chile powder. This will stick and burn a little bit, don't worry, you want that. Give it as long as you can stand it, and add the zucchini. Let that soften/sweat a while.
Add the tomatoes, water, orange juice or zest, chocolate, and salt/pepper to taste until the zucchini's done. Then, add the pinto beans.
Simmer. Remember, it's better the next day.
Could you add meat? Sure. I suppose that there are a lot of things that you could do with it such as use that liquid to braise a pork shoulder, shred it, and throw it in. You could add ground beef or pork, or whatever you want. Be creative with it!
Saturday, November 17, 2007
Wednesday, November 14, 2007
Monday, November 12, 2007
Friday, November 9, 2007
That said, Auburn is like our brother, always has been, always will be. One of the best friends that I've ever had is Auburn grad. For those of us from the western part of Jawja, we have a lot of friends that are AU people. We're used to losing players to AU because of the proximity. Ask anyone from Columbus or Newnan or Blakely. They're not an east oponnent, so we don't have to worry about head to head. It's the South's oldest rivarly, dominated recently by the visitors. There have been some incredible plays!!!
There have been some big hits...
Of course, this kind of hit that was declared so "great," has been outlawed, and was that year, as well. Head to head? Come on.
But, we hit back with "decleaters", or at least we used to...
There was the game that was like 8 hours long, 102-100, or something like that in 97 at Auburn. Quincy Cancer (Carter), decided to actually play and throw some passes without interceptions, or cocaine, or acting like a thug (thanks Jim Donnan). At least we won.
And then there's crazy shit like this that gets everyone fired up...
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So what are we left with? Mixed feelings, although get it straight: I NEVER NEVER NEVER root for anyone against my beloved Dawgs. This has been a game dominated by the visiting team since 1992, hard to explain. But when your brother kicks your ass, he's still your brother. This is hard to explain to those big-time AU haters out there.
So where do I stand? If someone would let me sit there and bleed with these guys, I would, in an instant. No questions. We're a funny team this year. D shows up every now and again. O shows up, 'cept 'gainst "Cackalacky." Cathch the ball!!! We've got a Knowshown, they don't have a Kenny (oh my God, they killed Kenny, Those Bastards!!!), or a Cadillac, or Ronnie. We get in DVT's head, otherwise known as Brandon Cox, game's over. Auburn fans know it, admit it. It took a long time to get right after that game in the rain last year.
So, GO DAWGS!!!!!!! Beat the War Tiger Plains-Eagles (huh??) and please, oh please, don't forget about poor Bobby Lee and his family.
Whoaaa Eeeaagggglllle, as Bobby Lee says.
SIC 'EM, 'OOF 'OOF 'OOF 'OOF 'OOF!!!!!!!!!!!!!
HBTD GATA!!!!!! (get after their asses)
Wednesday, November 7, 2007
About this whole blackout thing, apparenlty it was asked for by the seniors, but I agree with others out there that is a gimmick thing that Big Ten schools do. We don't do that in the BIG SEC, because we don't have to. Also, the black makes us look more like South Carolina, and that just sucks, because "they've got a Jasper, a Casper, a Succop, and a Smelley." If that's what the players want, then that's what they get.
Monday, November 5, 2007
Regular Trussed chicken cooked in BGE
I've eaten 4 bbq chicken sandwiches since then and will likely eat another tomorrow...you got to get one!
2 pork tenderloins
2 T canola oil
5 T of mixed chili powders, I used 3 T of Ancho and 2 T regular McCormick's blend
2 T brown sugar
1 T smoked paprika
1 t kosher salt
1 t black pepper
1 t cinnomin
1/2 t allspice
1/2 t garlic powder
3 cups chicken broth (per Cook's Illustrated, the absolute authority for home cooks, Swanson's organic)
1 cup apple juice concentrate
2 T chipotle chile in adobo pureed
1/4 cup home made dry chile paste
1 T mustard
2 T mexican crema, creme fraische or sour cream would work as well
salt and pepper to taste
Start by making the sauce, as you are preparing your mise en place, start by soaking 4 to 6 dried chiles such as ancho or pasilla in warm water for 3o minutes and preheat your oven to 375 F. Once the chiles tender, remove stems and seeds, tear into small pieces and blend until smooth adding some of the soaking liquid until the "paste" is between the consistency of mashed potatoes and tomato paste. To same time here, go ahead and add 2 chipotle chiles and a tablespoon of adobo sauce to this puree.
In a medium saucepan, add broth and concentrate, bring to a boil, then add chiles, continue cooking at a brisk simmer to reduce. While reducing, start on the pork.
Pat the tenderloins dry with as many papertowels as you can stand to waste, then completely coat the tenderloins with the rub. Heat stainless skillet over medium-high heat for 3 minutes then add the oil. Shake the excess rub off the tenderloins and drop in the skillet. Brown the tenderloins well on roughly three sides (note this doesn't take too long b/c the rub has brown sugar). While the final side is browning, place pan in preheated oven...by this time the sauce should have reduced significantly.
The pork will roast for about 10 minutes, but if you are afraid of pork, I suggest checking temperature with instant read thermometer. The sauce should reduce until you have about a cup and the sauce is thickened. Once desired consistency is reached, whisk mustard and cream into the sauce and season with salt and pepper to taste.
Let the pork rest about 5 minutes tented with foil before slicing into medallions.
I served this with creamed hominy and a pepper salad. For the hominy, I combined one can of hominy and added about a 1/2 cup of half and half, 2 T honey, some cilantro, some chipotle chile puree, salt, pepper and juice from a lime. Heated over medium heat and blended with a stick blender until all the hominy was broken down somewhat. For the pepper salad, I roasted and seeded a red bell pepper, yellow bell pepper, 2 poblano peppers chopped into 3/4 inch dice. I combined the peppers with 2 cloves minced garlic, salt, pepper, a squirt of lime and a drizzle of olive oil. I crumbled in some queso fresco just before serving. The combined flavors were excellent.
After making this I found a Bobby Flay recipe that is probably better on FoodTv.com titled New Mexican Rubbed Pork Tenderloin, has recipe for Sweet potato tamale...Next time, I'll try this one and compare the two.
Saturday, November 3, 2007
Richt made a comment in the post-game interview that hadn't really been reported on. He said something like, "The definition of insanity is when you keep doing the same old thing and you expect a different result than what you've been getting." I also think it's clear that he didn't plan to have the whole team run out there and do what they did.
If I were a Florida fan, I'd be mad, too. But I might be madder about the play of my offensive line, secondary, center, and run-stopping D. UF didn't really look like the team that they are, they were definitely playing poorly, and we were playing as well as we have all season (on offense, D-line, and kick return). UF's a great team and they're not going away anytime soon. Look forward to see how this impacts the series.
Thursday, November 1, 2007
28 oz can diced tomato
1 habanero pepper, seeded minced
1 shallot, minced
1 jalapeno pepper, seeded minced
juice from 1 squeezed lime
1/4 - 1/2 cup minced chopped cilantro
salt to taste
fresh ground black pepper
2 cloves fresh garlic, minced
Add all of this to a blender and pulse until well mixed. Don't overdo it, or the tomato juice will get frothy.
The story is that I was out of crushed tomato and green onion, and I have noticed that the fresh garlic is a little bit overpowering, especially if you don't eat the salsa the same day. (See Mom, I do listen.) The habanero gives it a nice kick, and you don't have to put 3-4 jalapenos in it. Plus it gives it a little different color, as this one was orange (not that I'm a big fan of orange, see previous posts). Habanero also gives a sweetness that plays well off the bitterness of the jalapeno and lime juice. This has been one of my favorite mixes, yet. Again, I think that experimentation is the key, and find what you like. Everyone makes it differently.