sullim4

On his 2017 list, Peterman was #4 and Chad Kelly was #5. Enough said.

If Whaley is the GM, there is no way we have both 12 and 22. So I highly doubt we'd have the third overall pick in this scenario.

Agree. I think if the Browns take Darnold, #2 becomes more of a possibility. If Cleveland takes Allen or Mayfield, then I think the Giants will take Darnold at #2, with the Jets taking whoever is left at #3. I think they need to either trade with Denver or New York. Selecting any later makes it very risky that the fourth quarterback will be off the board. Select pick #2/NYG if you think they will do a 3-way trade.

We're almost 72 hours away... seems like the right time to do this. I'll do an accounting come Friday morning - for now, give your best guess and your rationale behind it.

I'm with you. I don't want another mobile quarterback after TT. My order of preference on the top quarterbacks is Mayfield, Darnold, Allen, Rudolph, Rosen, and then Jackson. Rosen's talent is solid but he just screams bust to me due to his inability to work with teammates.

Wow, a frontloaded away slate. 5 road games vs 2 home games to start.

Drinking a Black Raven pale ale right now while on call... so in a way, we're already doing so.

I think it goes one of two ways, assuming NYG don't take a QB at 2: CLE: Allen NYG: Chubb NYJ: Darnold CLE: Barkley BUF: Mayfield OR CLE: Darnold NYG: Chubb NYJ: Mayfield CLE: Barkley BUF: Allen

Agree with this. He is not a process guy. I hope they end up with Mayfield but I have a feeling it's going to be Allen if they can get to 5.

I dealt with this for the Chargers game. Let me be the first one to tell you that it sucks, a lot. If you want to buy tickets off of stubhub, you have to sign up for an account with the team, sometimes Ticketmaster. The site then recognizes you as a season ticket account holder. You then have to accept the ticket from the seller and download a mobile app to access your ticket. This actually assumes that the seller follows these steps correctly; my first seller did not and I had to call Stubhub to get another set of tickets due to non-delivery. It makes resale 1000x more difficult with no real benefit to the customer - just the team. It is odd that the NFL, which is concerned with declining attendance, would make it more difficult to fill the stadiums with paying customers.

Pretty sure that Dean (Astrobot here on TSW) is the guy that handles the Bills over there. Haven't seen him around here in awhile.

Personally, I don't like the hat, either.

This guy approves of the new One Bills Drive flavor of Kool-Aid!

https://www.benrus.com/ They make watches... so they make a good sponsor company for a clock if they would just pay up.

This is fairly accurate. They bought out Elysian here, and all of the existing beers have remained the same. The problem is that nothing new has come out of there for years that's actually good. They lost their head brewer who quit after the AB/InBev acquisition. Any brands bought by InBev are essentially "frozen in time" from the date they bought the microbrewer.

King doesn't seem like a process guy...

I think you have to say it was Flutie, but he had a terrific defense on that 1999 team. Fitz is nothing more than a younger version of Vinny Testaverde - a journeyman quarterback who wears out his welcome after losing a few too many games due to stupid mistakes. Taylor looked good because of McCoy. I'm surprised Orton isn't on the list. He was a quitter without passion but he was easily better than both Fitz and Rob Johnson. I think he's pretty similar to Taylor in terms of raw talent, although their strengths and weaknesses aren't very similar.

No kidding, his son works in my building. Small world.

I guess bungling the trade deadline last year is being made up for...

Not just a third round pick, but the highest pick in the entire round. I can't believe it. If I had to guess, I think we are going to trade up rather than go after Foles, but who knows.

This was below rare. White, uncooked fat clearly visible when we cut into the center. It felt cold to the touch inside. I'm with you, I'll eat rare without a problem. This was basically steak sashimi. The restaurant was John Howie Steak. Wine was about $15 each for an 8oz pour I think? We have very different tastes in wine which makes ordering bottles problematic, and add that to the fact that this was a weeknight dinner and we weren't going to go the bottle route. She likes lighter reds and I like the bolder ones. She ordered an Oregon Pinot and I got a glass of malbec.

Add two tableside Caesars, two glasses of wine, and sides of tempura shiitake mushrooms and brussels. Oh and 10% sales tax, a 3% "living wage" surcharge, and tip.

They left my steak with me. They offered to bring my wife a plate so that she could eat the side dishes while she waited for her steak. I always hate this and yes, it's super awkward when one person waits for food while others already have it.

This is basically my point. This place is widely considered to be the best steakhouse in the region - they sell Japanese A5 wagyu for those who want to pay for it. Hell, they rent out storage space in their wine cellar if you want to cellar your own bottles of wine there to drink on future trips if the 45 page wine list doesn't tickle your fancy. A steakhouse like that should know better than to charge full price on a steak that needed to be re-fired because of an error in the kitchen. It's not like it was sent back because I didn't know what "medium rare" means. They had two identical cuts ordered with identical temperatures staring them in the face, with one clearly underdone. They know that the quality of a re-fired steak will not match a high-end price point. They said they'd take care of it. I guess I am saying that I rarely send food back, and in the rare circumstance that I do, the restaurant usually goes the extra mile to make it right, particularly the "good" ones. Based on what chef is saying, it seems that most high end steakhouses view it as acceptable to put a prepared steak back on the grill after it's sat around for 5-10 minutes resting and on the customer's plate and still charge full price unless you put up a big stink about it. Now I know this for next time :).

I'm curious to get feedback on this, and to know if I'm being reasonable or not. I took the wife out to dinner for her birthday at one of the nicer steakhouses out here - the kind of place where a $300 dinner for two is typical. We both ordered filets with identical temperatures - medium rare. When the steaks arrived, hers was significantly underdone in comparison to mine - mine was perfect while hers was blue rare. We let the waiter know, and he sent it back to the kitchen and they reheated the steak. Obviously, when you throw a rested steak back on the grill and re-serve, it's not going to be anywhere near as good as it would have been had they cooked it properly the first time. Since it hadn't rested, it started losing moisture and the overall texture was rubbery, particularly in comparison to the steak on my plate. It was nowhere near worth the $65 they charged. Would you expect some kind of goodwill gesture on the bill or not? We didn't get one. I can't remember ever asking for compensation in a restaurant; I usually let the restaurant decide, and simply do not return if I feel like they haven't done the right thing. I didn't say anything here and am not planning on returning. But, I'm wondering if my expectations are too high here given the caliber of the restaurant and the particular situation.