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N.O.B.

I get that your kicker is injured. I get that nobody keeps a backup kicker on their active roster. But your telling me that the punter isn't capable of attempting an onsides kick? Not like he has to boot the ball to the back of the end zone. Or even kick it real hard at all. All he has to do is kick it 10 yards...and the majority of that yardage with it bouncing on the ground. Pretty sure their backup left defensive tackle could do that. Or at least do a better job than that pooch kick BS.

Wow. Just wow.
 
Eff the Cowboys.
I get that your kicker is injured. I get that nobody keeps a backup kicker on their active roster. But your telling me that the punter isn't capable of attempting an onsides kick? Not like he has to boot the ball to the back of the end zone. Or even kick it real hard at all. All he has to do is kick it 10 yards...and the majority of that yardage with it bouncing on the ground. Pretty sure their backup left defensive tackle could do that. Or at least do a better job than that pooch kick BS.

Wow. Just wow.
<- - - - Cowboys fan since 1970. After yesterday's loss in Tuscaloosa, da Boyz win was much needed.

[laughing]

Totally agree. Pete Carroll royally effed up. Anybody else on the Seahawks roster could have produced better results.
 
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It’s cliché, but I have absolutely no idea how to measure out the amount of pasta (spaghetti and angel hair). Today I ended up with enough for a complete other meal and some days I’m eating sauce with a spoon and no noodles once everyone else is served.

If only there were a resident paisan to help me .....
 
It’s cliché, but I have absolutely no idea how to measure out the amount of pasta (spaghetti and angel hair). Today I ended up with enough for a complete other meal and some days I’m eating sauce with a spoon and no noodles once everyone else is served.

If only there were a resident paisan to help me .....
images

Or just throw a handful in the pot.
 
It’s cliché, but I have absolutely no idea how to measure out the amount of pasta (spaghetti and angel hair). Today I ended up with enough for a complete other meal and some days I’m eating sauce with a spoon and no noodles once everyone else is served.

If only there were a resident paisan to help me .....
I have this same problem. But I always error on the side of making too much. Never, ever short the pasta, man. Never. That's rule #2. Rule #1, of course, is that you can never stir the sauce too much. A B S...always be stirring.
 
First: buy good pasta.

Second: pasta shapes with ridges holds sauce better than spaghetti (rigatoni or penne)

A pound of pasta typically feeds 2.5 adults. Or 2 adults 2 children. Make 1.5 lbs... Abostanza.

The key to cooking pasta is using a very large pot, a lot of water, kosher salt in water to the salinity of the ocean. Cook til àl denté, and finish in the sauce... constantly stirring. Sauce should be in a sautée pan simultaneously warming on side... no colandar... scoop pasta out of water and directly into pan. Half a ladle of the starchy water add to sauce.

Sauce is a condiment... not a soup. Lightly covering pasta.

Sprinkle herbs (flat leaf parsley or chiffonade of basil) & grated Romano when complete.
 
** Important N.O.B. Public Service Announcement **

Willy and his lovely lady are getting married on April 27, 2019 in Las Vegas.

[cheers]

Woooo Hoooo!
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I may attend. Looking at travel options now. My cousin, Fred, lives near Reno. Probably visit him too while out there. I haven't been to Vegas since 2002
 
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