San Jose Bills Fan

Why are you asking us? Ask your buddy! LOL.

Like others have said in previous threads about the 2013 draft: "Will he still be there when we draft at #32?"

Prolly annoys the crap out of me too… but only because it's not phonetically similar to the word it replaces. If people who used prolly used probly instead, I would have no problem with it because most people actually do say probly. However even those people I know who use prolly, only write it that way but don't pronounce it that way. So why prolly instead of probly? It makes zero sense. That is what I think of our wide receiver situation (sorry for the rant).

As BPA said, the owner probably refers to it as "Buffalo Style" because he's from Buffalo. As someone who has worked in 3 different Buffalo pizzerias, I can tell you that most all of pizzerias in Buffalo bake their pies in Blodgett (the brand) gas-fired ovens. A true Buffalo pizza is started on a flat pizza pan (not perforated like they commonly use in NYC) and when the top is almost done (cheese bubbling, pepperoni just starting to sizzle), the pizza is "decked." This means you grab the pan with your tongs and quickly and suddenly pull the pan out from under the pizza. The pizza then finishes baking on the floor of the oven which seems like a ceramic surface (like those pizza stones you can buy for your oven). This process of "decking" allows the bottom of the crust to brown. The pizza is then removed using a pizza paddle. A conscientious pizzeria will allow the pizza to cool for a minute before slicing so that the cheese doesn't run all over the place… kind of like letting your steaks "rest" so that the juices don't flow everywhere. All three Buffalo pizzerias I worked in used this process. All three also used Margherita pepperoni and Sorrento mozzarella.

No, Frank Wright was the architect who was famous for works such as "Falling Droplets."

Not with that ridiculous contract. If the Bills signed him to a contract in the range of those given undrafted free agents then maybe they could move him for a 7th. But by panicking and signing him to a 3rd round contract, the guy is virtually worthless. Probably they should just cut him at this point.

It's not so much that he sucks as that he's greedy.

I betcha Eric Wood would disagree.

Who are you saying "F ya" to?

Zubaz?

Yes he did. They still shoot their mouths off… it's just that fewer people are bothering to notice.

That depends on your definition of "little in return." For Lynch, the Bills got a 2011 4th rounder, Chris Hairston, and a 2012 5th rounder, Tank Carder.

I think you also need some sort of congressional recommendation. Seriously, the commentator didn't actually question his intelligence did he? This whole topic seems like it's based on an assumption that there was an implication about his intelligence. The commentator might have meant something else. And if you make assumptions, you make an ass out of you and… wait… what happened?

The Niagara Steelhead… except then Miami fans could say "Squish the Fish." Also Curly Lambeau and Don Hutson… Clarke Hinkle. The Green Bay franchise has had a very long and storied history. Winning is a huge factor in franchise success. To those that argue the contrary, sure every team has a down year here and there. But that's not the same thing as going 14 years without a playoff appearance… or having an all-time winning percentage of .466. If this team continues its regionalization efforts (including locating a future stadium more strategically) and can develop a consistent competency, they will be just fine in WNY.

Yeah COC, I was under the belief that you wrote this. You gotta attribute it to the source.

I'm looking forward to our Bills creating new, epic, all-time memories. Starting in 2012.

You should stay in a Holiday Inn Express.

(Cough, cough) I'd rather talk about hobbits… er… female hobbits anyways. You guys see that Bucky Brooks piece?

Mark, my other point was that if these figures don't deviate from the league averages, then they really don't tell you anything at all. So the Bills go to shotgun 89% of the time in 3rd and 5. Well if that's the league average, what does it tell you? That Gailey is pass-happy? No, actually it would say that his play calling is in line with the league norm. That's what I meant by "comparables."

Interesting. Thanks Joe. When I have heard the term "Buffalo Mozzarella" I've always thought it was buffalo as in the common misnomer for Bison… I thought the milk was from Bison. I didn't know the milk was from the animal known as the water buffalo. Can't wait to tell the fellas…

Thanks for compiling but without comparables, the stats are meaningless. Also, 3rd and 1-4 doesn't break it down enough. Most teams consider 3rd and 4 a passing down, but 3rd and 1 is a very different animal and shouldn't be lumped together with 3rd and 4.

I was up early this morning and read the article by Brooks and this was my first reaction… he never even addressed the issue of BOTH Freddy and Spiller being in the game together. I was wondering when someone was gonna mention this.

I've previously expressed disappointment in Nix's first draft here. A fair person would acknowledge some of the possibly extenuating circumstances surrounding it… but I'll not go down that road yet again. I will say though, that Troup and Carrington are still both on the team as they enter their third year as pros. While both are looking like possible busts, I would not say that they are "already busts." Give it a few more months.

Why do you call yourself cynical? This take is very uncynical…

You sap. Quality control is very important… consistent product is very important. There are some very good pizzerias in Buffalo but it can sometimes be a real adventure as far as whether you get a good product or not. But I like Just Pizza, Mister Pizza, and LaNova when they give you a good pie. When I used to hand roll pizzas at Angelina's on Elmwood (now closed) my crusts were always perfect… you could measure a uniform thickness with a micrometer. I always decked the pizza on the Blodgett at just the right time so the top and bottom were perfectly cooked. Angelina's wasn't renowned for their pizza but when I was working, them pies were perfect. Buffalo as in the animal as in Buffalo milk mozzarella? Or mozzarella from the fair city of Buffalo? One shortcoming of many modern day pizzerias is that they use low fat mozzarella. Stupidly, fat has been demonized in our society even though it's sugar and its nutritional cousins (HFCS and starches with high glycemic indexes) which cause obesity. Low fat mozzarella simply doesn't give the same flavor and toothsomeness as regular mozzarella. I like Sorrento Mozzarella and Margherita Pepperoni. Besides Angelina's, I worked at Santora's and Sorrentino's in Williamsville and those were the ingredients we used.