WhitewalkerInPhilly

Three. It would be 4 next year. Man, who remembers that stretch where the defense gave Manning and Rodgers some of their worst numbers of the season, only to lose to 'effin Carr and the Raiders...

Is there anything on this at all? You would think that all sides would like to have a decision by the start of training camp at least. He's already lost a lot of time by not getting a playbook.

Honestly, the "Best 11" to me makes me think more along the lines of going with a modified Big Nickel as a base. Realistically, we in a league setup when the majority of times you are in subpackages more than a standard 3-4 or 4-3 base, and I see value in being more flexible in a nickel situation than having to risk Brady ripping us because they go no huddle and we can't get subs in. Going off of what Micah Hyde mentioned, he sees himself as willing to be a hybrid safety/LB. Now, to be honest, I don't love the prospect of either Ragland or Brown as a pure WLB, and I have worried about MLB. But if you are telling me that we are going to yank LorAx (really an edge rusher) from SAM on nickel downs to slide in Seymour as an extra CB, and move Hyde into the box to line up over the slot receiver or TE while Poyer centerfields...well, I feel better about Brown and Ragland to shade the other have the field and run stuff respectively.

That's why the Eagles took a flier on him. One line that I can't forget is "he plays smaller than his size." I'll pass.

To be fair, that is one of the biggest knocks on his mentor Andy Reid. Reid does phenomenal work in preparation week to week. There are people in Philly who still rave about how well orchestrated the offense would be on the first few drives, and that he was a master of scripting plays. His downfall has always been what happens after those plays and if they are no longer working. Then his time management skills are blown open.

Look, I know we haven't seen one game from him as HC yet. It's too early to judge. That said, living in the Philly area, I remember hearing people hound the radio stations saying that they should have made a play for him as coach in 2016. There were people despondent when he came to the Bills. They mentioned a story where a reporter was waiting to speak with Brian Dawkins, a HOF level safety, at practice. He stayed out on the middle of the field with McDermott for half an hour, just talking. When the reporter asked about what they were talking about, Dawkins said "He was talking to me. He had said that I was already one of the best safeties in the league. And then he asked me if I was willing to do what it takes to be one of the best of all time." I am paraphrasing, and it doesn't meann anything until September, but he is very highly regarded.

Agreed. Maclin was a borderline #1 who can stretch vertically and would be one of the better #2's in the league, with the potential to also work in the slot. Decker and Zay are fairly close in role IMHO. Any luck on Barnidge?

Because I remember that game. It's a fleeting memory

He also got caught with an unloaded gun in his carry on. Not the brightest bulb.

Right now I am close to 13 Reasons while waiting for the result

SeriousEats.com FTW

As a housewarming gift, my in laws got me a propane grill. I used it, because it waa convenient but last memorial day I needed to take out my old weber tailgate grill. The smell of that smoke and what it did to the food was amazing.

I would overpay to get this done

I will say that the standard for wings is a lot lower here than in WNY. That's not to say that there aren't any. There are a few good places that I've found, but in Buffalo most places around the corner have decent wings and here...not so much.

well, 6.8 mill, but again, it's pretty high. That said, there's not a lot of guarantees. After this year, he can be cut for $5M in cap space and as of 2019 he is guaranteed nothing so I wouldn't be shocked if they renegotiate.

That sounds in line with what spotrac suggested he would be worth. If so, it makes letting Woods walk on $7 million a year offer look like a wise choice.

Yeah, the lack of diversity is probably my biggest knock. I remember a little place on Elmwood called NoNoo Ramen. I've been to a bunch of places in a bunch of cities in the US and they are still in my top 5, and they did some great Japanese street food items. They didn't make it a year. I have heard that Buffalo does have a thriving Burmese market, which I'm happy to hear, but for the most part, we do a couple of things very well and not a lot else.

I'm a fan of wrapping asparagus in prosciutto and then roasting it. Mmmm, I am liking where this thread is going. Oh, also Maclin looks to be signing

NICE!!! It would make sense. I remember the delay for the press conference with Mario. Not to jump the gun, but him not leaving this morning is a decent indicator. Sorry I swear, this way I get to talk food and football in one thread. Call it fusion

I should also mention the late night food. I'm more suburbs now, but even when I was living in a part of Philly that had a thriving nightlife, really late night food was a rarity. Even places that did great food along with being a bar would shut down around 11 on weekends. The one place that was open to 2 am has shut down completely since I left. It is mind boggling to me, especially with the fact that most people up that late are really, really drunk and food really helps and there were a lot of bars. There was nothing like Jim's. I have tried, in vain, to get an approximate chicken finger sub out here, and even the local Wegmans failed me.

I know. I was happy when he returned, but man, it really has gone downhill. I used to work right down the street from Santaserios. I usually like newer, or more traditional Italian, but sometimes I just want some gravy (as they say in my area of NJ), meatballs and a lot of cheese. That place is fantastic for what it is: the classic Italian-American.

It's definitely not the most diverse, and a lot of my favorite places trying new things have closed down while the old standards stayed on. But it has a lot of stuff you don't find in other places. Spars does German food better than the one specialty store I know of in Philly. I haven't found a single place that does Leberkase here. People look at me crazy when I try to recreate Beef on Weck, and I still yearn for a Ted's Hot Dog. I also have found how rare it is to find pizza that I grew up with. I see a lot of the NY style, but that is something that really doesn't work well with most toppings, and their pepperoni is usually limp, greasy and inedible. I miss being able to have a pie that is chewy, crisp, and can take a lot of toppings. Every party needs a pooper, that's why they invited you.

Growing up I hated brussel sprouts, mostly because they were steamed or boiled. I like mine roast in bacon fat with parm and lots of black pepper. Yes, we are going food channel on this thread. I am just going to roll with it.

Damn. I hope I look that good at 49, but I sincerely doubt it.

Excellent advice. I'm also a fan of throwing them into a hot oven (450 F) if the heavier veggies crisp up nicely like broccoli crowns, or cauliflower.