SB Nation User Blog: Stuck in the Plains

As usual, the Nicktator gets it right

Stuck in the Plains — Tue, 10 Nov 2009 00:25:58 -0000

"I mean, can somebody stand up and fight for these guys and what they do for the game -- and probably get less for it than anybody?" Saban said.

His voice rising to a shout, Saban pointed to how little the officials make for the trouble, saying, "If I was an official, and I was making what I made officiating because I love the game and I love doing it, and I was getting criticized by the media - including our announcers on TV -- like these guys are getting criticized, I'd step back and say, 'I think I'll go to the lake this weekend. You can have this.' That's what I'd do."

Now, can we put this ridiculous nonsense to rest? People get screwed, and we're still not sure if this was even a hose-job, unlike the no-call PI in 2004, or the no-call push-off offensive PI in 2005. Sheesh.

If you haven't seen this, it is so worth watching. Iowa State's locker room after the Cyclones...

Stuck in the Plains — Thu, 29 Oct 2009 19:40:43 -0000

If you haven't seen this, it is so worth watching. Iowa State's locker room after the Cyclones knocking off the Nebraska Cornhuskers 9-7.
Yes, I realize this has nothing to do with Alabama, or the SEC, but watching this, you realize why we love the game so much.

Lane Kiffin is straight gangsta'

Stuck in the Plains — Wed, 28 Oct 2009 18:46:31 -0000

From RTT, citing Kiffy's Twitter feed:

looking forward to another great practice today and a huge game saturday...also a huge shout-out to Lil Wayne for boosting our street cred!

Can you think of anything piss-your-pants funnier than Lane Kiffin talking about street cred?

Some quick facts from a brotha': First, Lane's upbringin' was hard, so so hard that he grewing up in the suburbs surrounded by the blue-eyed devils of other privileged, white elite kids (with a dad coaching college and pros since Methuselah). But, man, those streets got him down...Gary? Newark? East St. Louis? Atlanta? Sh**. They ain't nothin' like Bloomington, MN. You know he's gotta' eat, and what better way to put shoes on the baby's feet than earning his degree in "Leisure Services Management" at Fresno State.

Street creds, yo, street creds. And a "shout-out" to you, Lane.

Terrance Cody discussing his man-beast blocks. I love, love, love him.

Stuck in the Plains — Sun, 25 Oct 2009 13:46:45 -0000

Terrance Cody discussing his man-beast blocks. I love, love, love him.

Truth is better than parody.

Stuck in the Plains — Fri, 23 Oct 2009 18:13:09 -0000

Truth is better than parody.

Anyone from, or lived in, Hawai'i?

Stuck in the Plains — Wed, 21 Oct 2009 18:54:45 -0000

The girlie and I are currently working on a deal to buyout a real estate/litigation firm on the Big Island (no more midden snowstorms for me, thanks). And, the deal has to be consummated by 12/31/2009. Culturally, it seems a huge jump...much akin to moving to a foreign nation, and becoming an ex-pat. Anything I should know? Does each island have its own vibe? Is the cost of living (milk, gas, etc) really as bad as we've been led to believe? Any advice before we lay out my life's savings would be greatly appreciated...either about becoming a quasi-expat or the Island would be very helpful.

Thanks

Ole Miss Gameday Traditions

Stuck in the Plains — Tue, 06 Oct 2009 20:51:25 -0000

THIS (below) came from Kyle's excellent UGA blog, Dawgsports, and is an Ole Miss fan's detailed description of Rebel gameday traditions, NYC tailgating experiences, and why it must be miserable to be an Ole Miss fan (NYC is just an extra layer of hell thrown in for good measure).

11:00 AM – Field a couple of phone calls from friends discussing a wide range of topics, including (but not limited to):
- WHY the Rebels will win today
- HOW the Rebels will win today
- WHY/HOW the shirt I’m wearing will help the team
- What the weather looks like in Oxford (or the site of a road game)
- NOSTALGIA – If we were in Oxford right this minute, exactly where in the Grove would we be standing, what would we be drinking, what would we have eaten for breakfast, etc.
- WHY did Jonathan Nichols miss those two field goals against LSU in ‘03 because we totally would have won an SEC title that year and remember how the center accidentally tripped Eli during the snap on fourth down and how Chris Collins didn’t really step out of bounds on that touchdown pass that was called back AAAARRRGGHHH!

*******

12:00 PM to 2:30 PM – Watch a game between two Big 10 teams that AREN’T Ohio State or Michigan (i.e. Purdue Vs. Wisconsin, Michigan State vs. Wisconsin, etc.) and swear on all that is holy that I already watched these exact teams play this exact game LAST WEEK at noon.

Just a snippet so that I don't rip his content off; go and read the whole thing. It is hilarious.

North Texas Cooking: Ass o' Fire Chili

Stuck in the Plains — Sat, 19 Sep 2009 12:30:02 -0000

Here's today's cooking project for the North Texas game straight from Casa Diabla...I expect to be half drunk, and ready to grub, by the end of that beatdown and the chili ready just in time for the UF-UT game.

Ass o' Fire Chili: 10-14 servings (depending on hunger)

Cost: Not cheap, but less so if you have a well-stocked kitchen.

Prep Time: Saturday project

1 lb sirloin or flat iron steak (don't be cheap...and don't cheat with chuck or ground beef)
1/2 pound chicken tenderloins
1 med. red onion
8-10 med-large tomatoes
3 oz black strap molasses (or 1/8th c.dark brown sugar)
1 12 oz bottle good dark beer (lagers work best...esp. St. Pauli Dark)
1 12 oz can cheap domestic malt liquor (Schlitz adds nice finish; can use Bud Light or similar)
1.5 c dark red kidney beans
1/2 c sweet white corn (think Southeast varieties)
4 cloves garlic (in a pinch, substitute with 2 oz garlic powder or 4 tbsps chopped/minced garlic)
2 tbsp butter (not margarine, you communist)
2 tbsp hot chili powder
4 tbsp chili powder
1 stick celery (or 1 tsp celery seed)
1 tsp dry mustard (or 1 tbsp prepared ground mustard)
3-4 med habanero peppers
3-4 jalapeno peppers (recommended, but can substitute 1 tsp of chipotle pepper)
1 med red bell pepper
2 med green chiles (may substitute with small can of Rotel or similar in a pinch)
2 tbsp fresh cracked black pepper
1 tsp white pepper (or cracked pink peppercorns)
1/2 tsp ground cayenne pepper
1 bay leaf
1.5 cups broth (any variety)
juice of 1/2 lemon
sea salt (to taste)
1/4 tsp ground sage (important: do not overuse)
1 tsp ground cumin
2 pinches ground allspice
1 pinch *fresh* ground cinnamon
1 tbsp fresh chopped parsley (or 2 tsp dried)
1 tsp oregano
Pitcher of filtered water
An iPod with a good Audible book or 3 hours worth of great tunes
The other 5 dark lagers
Food processor is highly recommended

1. Prefatory notes: This is my base recipe for one of the three chilis I make on a regular basis. It bursts with different pepper and chile tastes, and carries rich earthy undertones and aromas. And, while it is hot and spicy, it is not pure heat devoid of flavor. Rather, it is a pepperhead's version of a good chardonnay...complex, varietal and no two bites will stimulate the palate quite the same. Feel free to halve the peppers/chiles to start out on the milder side. Also, the sweet corn and molasses are recommended to add a hint of sweetness, body and robustness to some of the otherwise-obscured flavors (such as those found in white/pink peppercorns). Ditto for the cinnamon and allspice. As with most chili, depnending on taste, you can top with cubed/grated cheeses (pepper jack is personal favorite), fresh cilantro, crackers, tortilla chips, tomatoes, pico etc. Finally, this takes quite a while to prepare (on average 3-4 hours, with practice, before you get to the final simmer stage). Grab some adult beverages, a good audiobook, and be prepared to clean up one helluva' mess.

2. Sort and soak the kidneys; optimally, the night before. However, there is a good cheater method if rushed: Sort and soak, boil for 1/2 hour; then simmer for 1-1/5 hours. NOTE: NEVER add salt to cooking beans, and do not do so until the beans are fully cooked and tender...the beans' sodium-potassium channels at the celullular level will take in the salt and pump out water, making beans dry, hard and shriveled. Simmer until tender (dried kidneys may take 3-5 hours to reach this point). If you're really pressed for time, you can use unseasoned canned/frozen beans...preferably canned. But, since beans are one of the the four integral ingredients, I don't recommend this.

3. While the beans are simmering, cut the steak into 3-4 large pieces. Bring the broth, butter, and lemon juice to a low boil. Add the whole tenderloins (important later) and the steak). Med simmer for approximately 25-30 mins.

4. While beans and meats simmer, wash and quarter all but two of the tomatoes. Puree in a blender/food processor. Add 1 c. filtered water and tomotaes to a good non-stick pot dutch oven (6 qts or larger is recommended...it will eventually simmer down to 6 qts on the head). Bring to low boil, then reduce heat immediately to a low simmer.

5. Remove the beans from heat, strain well and add to to tomato base. Remove meats from heat, drain well. Let chicken cool to "eating temp" (about 112 degrees). Then take a large fork and separate/shred chicken (with the grain) until it is in tendrils or "strings"...this forms a nice meaty base and thickening agent for chili stock. Add to tomato (hereafter, chili). Allow steak to cool, then cube into approximately 1/2" squares. The meat stage takes a while; the fastest way to do this is to shred the chicken in a food processor, and, for the beef, try to halve the peices, then do a complete horizontal crosscut. Thereafter slice into 1/2" strips, and chop...this should make the cuts approx. 1/2" by 1/2". Add to chili.

6. So, you've got the beans, tomatoes and meats on a low simmer; they're not going anywhere for a while. This is where timing is critical. Those ingredients should simmer until there is a dark red foam on top of the base...this is the sugar cooking out of the tomatoes and meat; it is akin to a liquid version of carmelization, and is normal. As the "foam" becomes more pronounced, start slowly adding 4-6 oz of cheap beer (room temp). Allow the ingredients to simmer until it carmelizes, then add 3-4 ozs of good dark beer (I call this process a "beer bath").

7. Add the chili powders, cinnamon, allspice and one bay leaf (don't crumble or lose the latter...they can be posionous if ingested in large doses), and bring to simmer. Once it begins to simmer...

8. Do another beer bath, and allow to simmer. (You will ultimately repeat this process 2-3 more times over the next hour). Remember, keep the heat moderately low, stir gently (so as not to mash up the beans/bay leaf), and stir well/pay attention to the sides and bottom of the pot, where natural sugars tend to coagulate. The liquids will evaporate/simmer down over the course of the next hour or so, losing approximately 8 oz of fluid, and much of the sugar and residual water in the meat.

9. While your chili base is simmering down and cooking out the alcohol, begin to finely dice your chiles, onion and peppers, and mince the garlic. (it is important to deseed and devein the peppers). Add ingredients to a skillet with 2 tsp butter and lightly carmelize. Add the reduced mixture of fresh peppers, onions and chiles to the chili base...do not drain, the butter smoothes out the flavor. When these ingredients are at a nice simmer (and there is a pinkish/yellowish "foam") give the chili another beer bath. A note on chiles: fresh is better, but are sometimes hard to find, rememder to wash the cutting board down after each variety, thoroughly deseed and devein the peppers, and wash your hands thoroughly and often with an oil-based soap (GoJo, etc)...habaneros and jalapenos have oils which bind to human secretions. These oils in turn leach into mucous membranes (eyes, nose, mouth, genitals), and your fine weekend is ruined.

10. Slowly, and patiently, stir in dry ingredients (except for salt and, if using brown sugar, that), ensuring that there is no clumping, and when these ingredients have reached a simmer, give the chili one final beer bath. Bring to a medium simmer for 15-20 mins

11. Chop the parsely (Note: don't overdo the parsely; it's an abortifacient in large doses)(optional: can add 1 tsp of fresh chopped cilantro) and dice the remaining two tomatoes and stick of celery (the latter should be finely diced). At this point, your chili should been simmering for about 2 hours. Add these ingedients and allow to medium simmer for another 1/2 hour, make sure to stir gently and stir often. Then, add 2 ozs of filtered water, reduce to low simmer.

12. Add blackstrap molasses (or dark brown sugar), corn and salt to taste (sea salt works best, and I'd start out with 1 tbsp and go from there).

13. Reduce heat to low for 1/2 hour, stirring often, and making sure that the beans (and especially the corn and tomatoes) aren't getting smashed/stuck on the bottom.

14. Remove from heat, and allow to stand one hour before serving. Be sure to continue gently stirring in the cooling phase. Serve with optional ingredients, a cold beer, and enjoy! Also, the longer you can wait until serving, the better...let the flavors coalesce and the spices "breathe out".

thanks

Stuck in the Plains — Tue, 15 Sep 2009 01:47:31 -0000

just sending a shout out to the Chinese Dentist and TJ at Tower of Bammer for the great time at Egans. The girlie had a blast in T-Town, and thoroughly enjoyed the campus, the people, the game, the conversation, and (of course) the food. After treating her to the Waysider, Waffle House, catfish, honest drinks, and Dreamland, I think she's ready to come on gustatory grounds alone.

Again. Thanks to everyone who made it awesome.

Saban's Contract Approved

Stuck in the Plains — Wed, 09 Sep 2009 17:52:44 -0000

Saban's Contract Approved

Low is right (for a change); this is a great deal for Saban. He doesn't address the other aspect of the equation though, what a win this is for the University and the fans. Typical.