muppy
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Posts posted by muppy
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The thing about Knox for me if he worked his butt off in preseason with #17 and coaching to eliminate issues he had with drops and this year BOOM he's applying it.....and its chemistry and its athleticism combined with smart accurate football plays and you have STATS this year which noone can deny.
plus he's soooo danged Cute! 😜
""Feed me Seymour Feed me"....who is #17 gonna feed next week...I bet they earn stats too! HA!
GO BILLS!
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I steer clear of contact unless it is a circle in a group and everyone is just chilling. I've seen celebs at rock shows and the only contact Ive made is with a gesture or eye contact and a smile.
I will admit to awestruck starstruck reactions its normal I think especially if it is someone iconic to you. For me like Jim Kelly, Frank Reich, any of the old Bills legends I'd need xanax LOL
I met Dan Fouts here in socal, oh Gil Byrd. (Gil Byrd, Jarius father and himself CB for the chargers Built like a brick u know what SOLID guy) I met in the Movie popcorn line for Lion King. and Dan Fouts I met him asking directions to where to go to buy keys in my brand new address.. He was out taking a walk with his wife
anyway GO BILLS
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2 minutes ago, Figster said:
OP of course ; )
Shaws good that way...
now I feel like an Idiote since It wasnt quoted I was like Hmmmm LOL
**Goes off to my corner to sulk** bad muppy OOPS
haha sorry bleeeeeep
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1 hour ago, Ned Flanders said:
Excellent post and I agree with your assessment on all points. One of the better posts on TSW this season.
whose mate?
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6 minutes ago, Pete said:
Mole is a complex Mexican sauce.
here is Rick Bayless mole recipe for example
Classic Red Mole
FROM RICKBAYLESS.COMMole Rojo Clasico
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 3/4 gallon of mole
Ingredients
10ounces (5 medium)tomatillos, husked and rinsed
1 1/3 cup (about 6 1/2 ounces) sesame seeds
1cuprich-tasting pork lard or vegetable oil, plus a little more if necessary
6ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces
3ounces (6 medium)dried ancho chiles, stemmed, seeded and torn into large flat pieces
3ounces (10 medium)dried pasilla chiles, stemmed, seeded and torn into large flat pieces
8 garlic cloves, peeled
1cup (about 4 ounces) unskinned almonds
1cup (about 4 ounces) raisins
1teaspooncinnamon, preferably freshly ground Mexican canela
1/2teaspoon black pepper, preferably freshly ground
1/2teaspoon anise, preferably freshly ground
1/4teaspoon cloves, preferably freshly ground
2slices firm white bread, darkly toasted and broken into several pieces
2ounces (about 2/3 of a 3.3-ounce tablet)Mexican chocolate, roughly chopped
3quarts chicken broth
Salt
1/3 to 1/2cup sugar
Instructions
Preliminaries. On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.
Brown other mole ingredients. Turn on an exhaust fan or open a kitchen door or window. In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium. When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time. Don’t toast them so darkly that they begin to smoke—that would make the mole bitter. As they’re done, remove them to a large bowl, being careful to drain as much fat as possible back into the pot. Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently to insure even soaking.
Remove any stray chile seeds left in the fat. With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes. With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot.Add the raisins to the hot pot. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly. Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillos. Set the pan aside off the heat.To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate. Add 2 cups water and stir to combine.
Blend, strain, cook. Into a large measuring cup, tip off the chiles’ soaking liquid. Taste the liquid: if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall). If bitter, pour it out and measure 6 cups water. Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree. Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer. Repeat with the remaining chiles.Return the soup pot or cazuela to medium heat. When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling. Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (I find it useful to cover the pot with an inexpensive spatter screen to catch any spattering chile.)
In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.)
Simmer. Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water. Taste and season with salt (usually about 4 teaspoons) and the sugar.You're now ready to make Lacquered Chicken or you can cool, cover and refrigerate until you're ready to use. When you're ready to proceed, rewarm the mole.
MUCHO TRABAJO HERMANO (dang thats a lotta work) But absolutely shows the complexity. Im not this cook but oh I love eating it! :-))))
thanks for posting it is amazing when done from scratch. There are many different styles of "Mole" too the red is my favorite,
PS: we make tamales at Christmas and u wanna talk about a lot of work lol. Its more than even making mole sauce from scratch. But sooo worth it. Its a labor of love basically. We make like 12 dozen and give them out to friends and church family
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7 hours ago, Jauronimo said:
I am fairly certain most cheap thai takeout places are using Mae Ploy or Maesri brand curry pastes. The ingredients to make real thai curry pastes can be hard to find unless you're in a city with a large southeast asian population and its also a laborious process to make it from scratch in any scale.
I was not aware of curry paste in any form before. THe local to me thai place is not bad in some things good in others but depends on the cook. I'll ask if they use curry paste and see what they say.....Youre very likely right they DO use it.
This paste reminds me of a sauce in mexico called Mole'. You can buy a glass/plastic jar of Dona Maria. It tastes really good. Is it restaurant highest quality? Same thing not exactly......but If I were served it at a mexican strip mall place Id be very happy Ha! Not many strip corner takeout places serve it either. But I make it its easy mix water or broth simmer Done!! Over chicken or on burritos is le cronique.
Go Bills
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1 minute ago, Augie said:
The fresh bacon wrapped jalapeño poppers I found at Publix seemed like a good idea at the time.
I think in gonna regret this…….
I feel your pain.....pobrecito Augie ..haha. For me there are salsas that are just soo tasty you know you may suffer later but at the time you don't really care 🙂
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23 minutes ago, Doc said:
Trader Joe's used to sell a "That Green Curry Simmer Sauce" that was amazing for chicken. They discontinued it and substituted something awful for it.
the coconut milk can with the concentrate curry paste is the Bomb. I can't tell the difference between that and the curry sauce my local thai place makes. I love that its so versatile, vegetarian or with meat/seafood. Yellow is my favorite. I need to go to the asian market and ask for a recommendation for the brand they sell.... Promo shared to ask a clerk to translate/point out a recommendation and thats a Great idea :-)))
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1 hour ago, Pete said:
I’m making Jan 2 trip to Bills game with my brother and Father. I will donate some of the egg nog to Kenny’s tailgate. Come try it yourself. This batch is excellent, and will only improve between now and Jan 2
I wish Pate. Im waaaaay across the country and recently returned from upstate (Kingston Ulster County) on the Hudson for my sons wedding. When I make a return appearance to WNY I will definitely go to Hammers Lot....I know a Canadian guy who tailgates same section in am airstream and has for years and then I gather this crew too..hot dog! LOL
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2 hours ago, Figster said:
Thanks for the vote of confidence my friend. While casual may not be the best description. In comparison to season tickets holders and some fans driving half way across the country to make live games. It puts them higher on the totem poll. Then you have fans like Shaw, season ticket holder for decades. Not only does he go to live games. He takes the time to share his experience in a unique way only Shaw can do IMO. Guys like Shaw and Virgil really do take being a Buffalo Bill fans to another level. I also think many of the mods and admin on the Bills football forums deserve special recognition. Caught between the team they love and every crazy poster who flies off the handle when things go wrong. Or how about the owners. SDS has built TBD from the ground up to become the biggest Bills sports forum in the country. My good friend Foxx on our estranged uncle site. Giving me a small glimpse into the amount of hard work and effort it takes just to start a Bills forum. Its not easy. Most sites pale in comparison to what SDS has accomplished. Fans taking their Bills fandom to an even higher level. The DieHardRulers who rule us all.
Most patrons on TBD probably view me as a big Billls homer that normally looks at the bright side of everything. If theres a silver lining, I'll find it. The silver lining of myself is my love for the game of football. Buffalo Bills football in particular. Along with all the ups and downs and everything in the middle. My love for the team and its fan base is enough for me.
I'll let you guys do all the dirty work ; )
somebody has to do it Figster. I laugh emojied your last post because of the last line. But the rest was heartfelt and sincere muchas gracias Homey.
GO BILLS
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tame impala
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2 minutes ago, Draconator said:
I wasn't familiar with Freebo, but after a quick search, was very impressed that he's one of those studio musicians that everyone works with, because he's that good! Also touring with Bonnie Raitt is a great thing as well.
my son plays a vintage black ripper (same guitar as Gene Simmons of Kiss) He owned a blonde one previous it was destroyed in hurricane sandy but son played it at Coachella. It was a blonde ripper that Nirvanas bass player played back in the day also.
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bass players are my Jam and have been for years. Do you know of the bassist named Freebo?
mad respect for your profession. Have a blast!
#GibsonRipper
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37 minutes ago, PromoTheRobot said:
You can find curry paste at any Asian grocer for about a buck a can.
say whattt LOL buck a can where? not here I wish!
37 minutes ago, Pete said:There is so much booze that bacteria does not stand a chance. I would say over 100 friends and family have tried it over the years. Everyone said it was best eggnog they ever had
I also make a delicious Coquito too, I age that 1 month or so. My Puerto Rico friend gave me the best coquito I ever had! It had loads of fresh coconut. He said the key to good Coquito is to age it, the longer the better.
YUMMMMMMMMMM...sounds legit I trust your word matey. GNARLY!
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32 minutes ago, H2o said:
Yeah, I didn't have a problem with 26CB either. Just remember a few things going on and then they were gone. You're right about missing some of the posters who have since "retired" from the board. I think about Bandit every now and again on here as well. He was always a quality contributor and we had some good discussions, especially around draft time about various prospects. Haven't seen him in forever now either.
BadLandsMeanie..?
LOL now HE was a character and a great poster from Bills Training Camp photo montages. Greay guy we riffed and laughed and laughed. HA.
if he pops up I'll scream! @BadLandsMeanie
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1 minute ago, Pete said:
I’ve made this Eggnog recipe 20x- aging everywhere from 3 weeks to 4 months.
well this year I tripled this base recipe(I added coconut rum, vanilla, more cinnamon).
it’s been aging in stock pot since last December!
So this week I portioned it off into liter and quart mason jars, added fresh nutmeg and cinnamon stick to each jar. I sampled some of course- super delicious!
I plan on giving some jars as gifts Christmas season
For the eggnog:
12 large eggs
2 cups granulated sugar
1 cup heavy cream
1 qt (4 cups) whole milk
1 liter (about 4 cups) bourbon, such as Jim Beam
1/2 cup Myers’s dark rum
1/2 to 1 cup good Cognac or other brandy
Pinch kosher salt
1 whole nutmegTo serve (optional):
10 egg whites
1 1/2 cups heavy creamFor the eggnog:
Separate egg yolks and whites. (Reserve egg whites for another use, such as egg-white frittata). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add cream, milk, bourbon, rum, Cognac (use the good stuff), and salt, then stir.the key to this eggnog is aging it. The first 3 weeks it tastes super boozy. But time smooths out flavor, the more time the smoother. Age it 3 months or longer. Mine aged 10 months already and it’s best batch yet! It will be best eggnog you have ever had!
dude I've never heard of aging egg nog that's gnarly!...aging in a stock pot on simmer? Im not sure what all your process really entails ...in the fridge would seem the likeliest its still gnarly you age it cool beans 🙂
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18 hours ago, H2o said:
There was a guy named 26CornerBlitz who used to be on Yolo's level. Can't remember exactly what happened to him, but I think he got ticked at some other posters and left the site.
I always got along with he/she well after 26 left 2BD he would pop in sometimes at billievers but then he poofed from there too. He put a lot of work into his posting I respect that. Never any issue with moi.
anyway its one thing I dislike about chatrooms. You bond with people by reading their thoughts and then POOF...Gone! mierda. doesn't feel good and I don't like not knowing the end story on folks I grew to respect.
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15 hours ago, Figster said:
One of my favorite things about reading Shaws reviews is the NFL history and insight he's able to apply to them. Shaw did a thread awhile back you guys probably remember. Which was basically his view of a casual fan of the Buffalo Bills vs a true die hard fan. Under Shaws high standards I was astonished to find myself in the casual fan category. Shaws high standard is the key to my placement. Shaw himself is the reason I finally admitted to myself he was right. Compared to Shaw my casual position in the Bills fan base became obvious to me.
So today I give thanks and high praise to one of the biggest die hard Bills fans on the planet. While I have never met him personally. I know his love and dedication to the Buffalo Bills goes well beyond my casual embrace.
Thanks
Casual Bills fan
p'shaw casual fan my arse sell that to someone else Figster Ive been reading you on bills chat walls for literally decades..casual fan lol 😜
Im teasing. GO BILLS!~!~!~!!
DiehardsRule
LOL see what I did there? *giggles** Im soo clevah 😉
*ok i'll shut it. Ha.
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15 hours ago, leh-nerd skin-erd said:
Old school!
I never saw LS play, missed the concert at Rich (though @Muppy) was in attendance. My buddies went, but I was doing something else.
I did see Rossington-Collins Band at Kleinhans, and somewhere else as I recall. Love em, hate em or anywhere in between you saw true rock legends! I’m not a musician, I flaked around when my parents paid hard earned money to take lessons and I was so unprepared I laid low in the back at church and hoped no one would notice I had no idea the chord progressions (or chords). Still, I figured they would know I was Christian by my love (by my love) and forgive me. Little RC folk music humor if you don’t know the tune.
hey leo
I saw Lynyrd Skynyrd right before the crash yep at Rich stadium. Very specific memory of it which was some drunk threw a plastic water jug filled with red kool aid all over artimis Pyles drum kit he was PISSED...this was after like I THINK the first song or 2nd....the band walked off stage, we waited an hour...they came back finally to play Freebird and that was All Folks. a 3 song set due to some drunk ahole.
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PS: am I the only dork that had to really think...44 years ago whoa......2021 - 44 =.........
lol
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well I hope this fits in. I wish someone had told ME this information sooner than what occurred. so easy fast and delicious.
CURRY Red Green or Yellow
1 15 oz can coconut milk
MAE PLOY Curry Paste. This was a 3 pack from amazon $15 Great price will last a long time and delicious, Green, yellow, or red curry
so you take any number of fresh vegies ..I use chopped carrot pieces, green onion, peeled potato chunks, green pepper. chopped onion.
saute in pan until wilted then add can of coconut milk and approx 1T of curry paste
let simmer until potatoes are cooked through add a bit of water if needed.
serve with rice
can make non vegetarian by adding chicken, pork, beef, shrimp etc
delicioso
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Sitting on the Bills practice squad
TE Kahale Warring, 6'5" 242lbs - drafted in the 3rd round of the 2019 draft.
Kahale Warring TE San Diego State - Draft Player Profile | The Draft NetworkKahale Warring Draft and Combine Prospect Profile | NFL.com
Kahale Warring NFL Draft 2019: Scouting Report for Houston Texans' Pick | Bleacher Report | Latest News, Videos and Highlights
draft rhetoric........".....Exciting and ascending, Warring is still a relative newcomer to the game, but he has the size, speed and athleticism to become a versatile, high-impact player on the pro level. He has the competitiveness to handle run-blocking duties and the talent to line up in the slot..."
sounds good to me.(not sure why links didn't embed just titles ack)
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I think of the Monday night game as a gut punch kind of loss it stung and now they have the bye for rankle. I think they'll use it for inspiration like they did that other abomination that occurred in AZ.....
so close to a victory yet so far away...the McKenzie runback Ive been saying all year that special teams were due..BOOM...flag?? ****
SMH!
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27 minutes ago, leh-nerd skin-erd said:
Just seeing this post this evening Mup, and thank you so much for sharing.
I did not get all the way through it yet but your daughter is a beautiful young lady with an amazing talent.
I don’t know much about the spectrum, but I do know the importance of a positive environment for children and it seems you knocked it out of the park.
you maybe can relate to this maybe not. But my son and I have an extremely close bond. With Katrina it is she and her father Daddies Girl 100% and its perfect.
I will say we were fortunate to be able to fund her education . Because of her vocal training she's versatile and has a big range but definitely soprano.
Of course Im super proud of she and what she has accomplished. But she came from good stock I'll cop to that hahaha
peace and love leonardo ..GO BILLS!~!~!!!
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14 minutes ago, Augie said:
My father and oldest son will be leading that parade, I’m sure! One thing about the Bills you can’t deny is they strengthen family bonds, even amongst people who are not blood related.
We have experienced things that are very hard to explain, and I’m not so arrogant that I pretend to have all the answers.
"By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest." ~ Confucius
"Wisdom is not a product of schooling but of the lifelong attempt to acquire it." ~ Albert Einstein
Yep.
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Dawson Knox "aka Rambo" ranked 3rd best in the league.
in The Stadium Wall
Posted
rawrrrr 🙂 or should I say eeeeeekkkkk lol
SQUISH THE FISH