recruiting board
so under useful stuff is the recruiting board - it is still labeled 2017, but I took a first shot at building the 2018 board.
the formatting needs help as well as the links so any help is appreciated.
edit - I have the link part figured out - if anyone knows how I can get it to single space I would appreciate it
also, any updates to be also be considered are welcome
if a mod could change the drop down to say 2018 that would be great too
April 16th, 2017 at 10:29 PM ^
Whoa. That's a strong hand move for a bro with under a year on the board. Plucky mate...plucky...
Hopefully you watched the video on how to build a swimming pool?
April 16th, 2017 at 10:38 PM ^
April 16th, 2017 at 11:36 PM ^
I don't. Trust is earned, ask umbig11.
Just kidding, guys!
Well played Mr. Yost. That still ranks as one of my favorite negbangs of all time.
I appreciate the effort, but it's poorly executed. The links to the committed players are to last year's commits. Emil Ekiyor doesn't even have a link. Sammy Faustin's name is noted as committed elsewhere when he is not. The CB we are on is not Jalen Green, but Gemon (CB) and German (S) Green. And both Tyler Friday and Mustapha Muhammad's names are misspelled.
I asked others to chip in as well - anyone with 500+ points can contribute
April 16th, 2017 at 10:40 PM ^
they let people with 500+ points make edits
and I have made depth chart edits from time to time
better that starting threads all the time
I figured someone had to get the ball rolling.....
I’m going to laugh my head off when you update the links and Rickroll everyone.
April 16th, 2017 at 11:00 PM ^
or is it...
April 16th, 2017 at 11:25 PM ^
April 16th, 2017 at 11:17 PM ^
Just to balance out the blandness of the thread. Add a nice dry-finishing red and you could have something enjoyable.
April 17th, 2017 at 12:02 AM ^
At what age do people start to enjoy alchohol ? I am 23 and still don't drink other than to get drunk. I mean mixed drinks can taste good, but no better than a coke or sprite.
April 17th, 2017 at 12:13 AM ^
April 17th, 2017 at 11:20 AM ^
About 14 or so.
April 17th, 2017 at 12:27 AM ^
No offense to him bcuz he's mostly right, but he definitely now needs to tweak his alcohol presentation for future audiences.
But I think we can all agree one thing here....
(((GO BLUE)))
Actually we're both correct. The ethanol is a solute when the wine reposes inside the bottle. But I don't enjoy wine in the bottle - I'm not a collector.
When I drink wine, which is how I appreciate it, the ethanol both liquid and vapor dissolves food particles on the palate and is thus a solvent as I had stated. This removes the "essences" of the garlic, sage, pepper etc. from sausages and cured meats for example so they can be transported and distributed to the taste buds and olefactory system, enhancing the perception.
Good luck with your wine collecting, it doesn't interest me.
for this genteel discussion of wine and your olefactory factors.
The highest compliment in my family is "I can learn from you." And I can learn from you.
April 17th, 2017 at 10:23 PM ^
for a number of years, and i have a south-facing, mostly sandy slope that i could till an acre for and it would be pretty ideal. the issue is time though, and there is only so much farming i can do with the family. having a glass of pinot noir right now. wish i'd grown the grapes.
thank you for the compliment. i don't want to be a turkey and not acknowledge that.
Although wasn't Sgt Esterhaus more of a beer man?
Of a ladies man than a drinker. A genuine stud.
And dear God, don't limit yourself to Bud, Bud Light, Miller, Miller Light, Coors etc... Those are awful. As a matter of fact - stay as far away from that swill as you can!
I would agree about those.
Actually, I found one that I'd never had before a few weeks ago among the Belgian beers in one of our better-stocked store in Metro Detroit - Witkerke. It's a little closer to a German Hefeweizen than many Belgian beers, but very tasty. Stopped and got more on the way back from the Spring Game, in fact.
April 17th, 2017 at 10:45 AM ^
What did you find?
I just spent 4 months in Germany and did a weekend in Brussels. Belgian beer is my go-to and is the creme de la creme of beer regions, IMO. Those monks certainly have a way with brewing. Chimay Grande Reserve is my regular now. I also had the pleasure of enjoying a couple bottles of Westvleteren 12 dark - widely regarded as the rarest beer in the world - while I was there. American microbreweries can suck it. Just kidding. In reality, there are some very good US beers, but not many that are world-class.
EDIT: NM I re-read your post. I don't think I've had that one. What's its profile?
April 17th, 2017 at 11:19 AM ^
Westy XII is a fine beer, but you have to like quads so giving it to someone who doesn't have the palate to appreciate it is a waste. It is also not the rarest beer in the world, Utopias for example is harder to come by unless you're hanging out at GABF. As long as we're in Belgium I'm partial to Cantillon but I digress. Blue Chimay is also a fine beer but so overpriced that I only buy it when I'm teaching a class to demonstrate the style and usually I'll go with Het Anker blue (which I like better) or Trois Pistoles (1/3 the price) if I'm staying on the continent, both are rated higher as BSDAs.
American micros are producing more world class beers than any other nation in the world and it is not even close. For example, there are only 3 non-US beers in the top 50 on BA (Westy XII, Fou' Foune, and Zenne Y Frontera). The rest are from the states. Germany still dominates the lagers but even that lead is disappearing. My friends at Durty Bull here in Durham brew a tremendous Vienna that they can't keep on the shelves. Anyway, don't hate on US micros.
April 17th, 2017 at 11:17 AM ^
Prior to celiac diagnosis, I loved my beer and agree that there are better options than those you mention for people like you and me, but...
As I've gotten old, I've learned that people should enjoy what they enjoy and don't listen to what is considered "right". You like Bud, then drink Bud. You like a Cab paired with anything, then pair it with anything. You'd rather have a pizza then a 3 star Michelin meal, then go get the pizza.
April 27th, 2017 at 11:59 PM ^
Blue Moon is a wit.
40 and you graduate to 50 dollar bottles of scotch that last a few months
April 17th, 2017 at 10:26 AM ^
It's like with coffee, you have to adapt the palate. Start off with straight drinks that are a little easier on the palate, but still a little bit challenging and actually try to taste rather than chug them.
For example with beer, try a farmhouse ale, saison, etc. If you jump straight to the IPA's you're probably not going to enjoy them.
For whiskey's go with a bourbon of some kind as they tend to have a little bit of sweetness from the corn they are (mostly)distilled from. Try one of the milder ones like Buffalo Trace and drink it with a little bit of ice.
Just my thoughts as I was like you when I started drinking. I have no idea whether I am better or worse off, but now I like the taste of certain drinks and can appreciate them for the taste AND the buzz. I might be better off if I just didn't drink and would have stopped had I not learned to appreciate the taste, but Bourbon and beer are delightful to me, so.........
If you understand that you are paying for abv, most IPAs are reasonably priced.
April 17th, 2017 at 10:33 AM ^
I've had two revelations with regard to drinking as I've gotten older.
The first is that "mixed drinks" doesn't just mean [cheap liquor] and [mixer]. That kind of thing is college-level drinking, and it never did it for me. I can't stand rum-and-coke, jack-and-coke, gin-and-juice, etc. But if you go to a nice cocktail bar, and order something complex that you can sip on, it can be amazing. I'd give this a shot at some point.
The second is that there's an endless variety of beers out there. Maybe you don't like generic light beers, but maybe you'd like a coffee stout. Or a fruity Belgian. Or a sour. The list goes on, and each one of these beers is vastly different from the others.
If you eat or drink something enough, you most of the time develop a taste for it.
April 17th, 2017 at 12:15 AM ^
May be time to add the Green brothers, who Michigan is really high on and EJ Holland just put in CBs for Michigan. He's pretty connected in Texas so it carries some weight.
good stuff, thank you for your efforts young man
April 17th, 2017 at 12:11 PM ^
According to Sam Webb this morning, DTR said the coaching staff told him they plan to take 2 QBs in this class and were up front with DTR about that. This is the first time Im hearing this, but I would trust this is true.
April 17th, 2017 at 12:17 PM ^
Well, Malzone is on his way out, too. So that expands the group a bit. I think you ideally want to have 5 scholarship QBs at all times, and in 2018, we'll only have Speight, Peters, and McCaffrey, plus the guy(s) we get in the 2018 class.
April 17th, 2017 at 12:22 PM ^
add the links too :)