Cade takes the OL to chop house (premier steakhouse in AA)
“Thank you to @TheChopHouseAA for allowing me to treat the boys that protect me to a phenomenal meal”.
From the picture, looks like Cade took 9 of the OL out to chophouse. Strong work. I’m assuming NIL helped pick up that tab!
More good vibes from bye week and evidence Cade has a knack for being a leader/well liked by the team.
https://twitter.com/cademac_12/status/1448477112671821834?s=21
October 14th, 2021 at 10:18 AM ^
We should check on jersey sales in Ohio to see whether this is the case
October 14th, 2021 at 10:29 AM ^
Man, if you're going based on a picture, especially that one, you can only be talking about race. You can't tell a "culture" based on that picture, except a culture of paving people to the ground.
October 14th, 2021 at 10:31 AM ^
I’m generally in favor of diversity and thinking critically about whether it’s being supported or not.
But really, this picture is where you see a problem? I think there’s a very good chance that these dudes look alike because there’s only so much variance in the “college OL trying to dress semi-nice for a fancy dinner” aesthetic. My understanding of how OLs operate is that they stress working as a unit above all else, too, which I suppose might bleed over to a certain amount of outward standardization. I remember hearing stories about a starting five from the 90s that used to always sit in formation T-G-C-G-T in lectures.
Also, I really think this staff, starting with Harbaugh, has a fair amount of credibility on the diversity front, (most obviously, starting with the composition of the staff).
Tl/dr: I’m not a right-wing culture warrior by any possible stretch of the imagination, and I think this is a silly comment from MGoStrength.
October 14th, 2021 at 11:58 AM ^
This take is so bad. So. Bad.
1. Talent does not care about your skin color. If you're the best, you will play. That's the beautiful thing about sports. Intimating that UofM coaches have recruited and chosen their OL based on skin color instead of talent may be THE dumbest take I have heard on this board. And that's saying something.
2. They all probably dressed up in nicer clothes to go out to a nice restaurant. Probably has very little to do with their "background."
October 14th, 2021 at 12:10 PM ^
Just FYI I had a really funny comment about Scott Frost eating a burnt steak with ketchup but because you had to post such an ignorant and inflammatory comment, it got pushed to the 2nd page, you just had to go and fucking ruin it.
October 14th, 2021 at 12:28 PM ^
They are all 300 pound athletes. If you don't understand how much that restricts variance in clothing in that group, you have never shopped at that weight. Add in being 20 years old and athletes, I'm just glad no one (appeared to be) in sweats.
We all judge people, that's fine, I agree with your other post, but perhaps you should consider things this far outside a normal experience might have a bigger impact than you think.
October 15th, 2021 at 2:15 PM ^
They are all 300 pound athletes. If you don't understand how much that restricts variance in clothing in that group, you have never shopped at that weight. Add in being 20 years old and athletes, I'm just glad no one (appeared to be) in sweats.
We all judge people, that's fine, I agree with your other post, but perhaps you should consider things this far outside a normal experience might have a bigger impact than you think.
That's a good point I had not considered as a mere 200 pounder myself. Isn't it amazing how people respond positively when you invite them to consider other information as opposed to calling them names? Mind blown! Cheers :)
October 14th, 2021 at 1:14 PM ^
I mean, the cultural comment makes no sense. Weird thing to say about kids that have chosen to do a very specific thing with their lives (i.e. be American Football offensive lineman at the same university) so of course they have some similarities.
I did notice that Trente is the only black guy in the group and was a little surprised. But we just had Caser Ruiz, Mike Onwenu, etc. This isn't the "norm" for Michigan OLs per se. It's just cyclical. Don't worry, the staff is getting the best players they can, regardless of race.
October 14th, 2021 at 9:20 PM ^
Ladies and gentlemen, we have a nut job radical breaking down a team building photo on a bye week, when the team is undefeated and ranked in the top 10 nationally.
MGoStrength poster went all racism and diversity propoganda when the board loves this picture and loves the companionship of the team.
You're a total loser.
October 14th, 2021 at 7:37 AM ^
Thread jack, because he is in this picture, but am I the only one who noticed in every game that Todd Blackledge has called for UM this year he has pronounced Filiaga as Filianga?
It irritated me. I get it the first game, but he's done 3 UM games now, someone should have corrected him.
October 14th, 2021 at 7:43 AM ^
Seth has been doing the same on the MGoCasts as well so I am guessing something came out that corrected the pronunciation everyone had been using.
October 14th, 2021 at 7:46 AM ^
He explained it in one of the broadcasts. I think he pronounces it correctly. It’s a pacific island (?) name where the N isn’t in the spelling but comes out in the spoken name.
Edit: Here’s a link to his M profile page. There’s a place to click and hear how to say his name properly.
https://mgoblue.com/sports/football/roster/chuck-filiaga/21977
October 14th, 2021 at 8:20 AM ^
Thank you. I hadn't seen that. I was wrong. I will pronounce it correctly going forward.
October 14th, 2021 at 8:46 AM ^
No worries - I called out Seth a few weeks back for the same thing, and was also corrected! It's a weird pronunciation if you're not from one of the Pacific Islands!
October 14th, 2021 at 9:06 AM ^
They do it for Tua Tagovailoa also (tong-go-vie-low-a). It's the correct way to say it for him, but I'm not sure about Filiaga.
October 14th, 2021 at 12:36 PM ^
Yeah, I think the "ag" is pronounced like "ung" and perhaps other vowels preceding g's might make the same un sound.
October 14th, 2021 at 7:49 AM ^
Hopefully he strayed away from the rowdy group of people who were partying...
October 14th, 2021 at 8:09 AM ^
yeah, its easy to get dragged into something unexpected when you've coordinated a rendezvous, while you're wife is home with the grandchildren, with a little hottie that you met months earlier at a photo shoot in your steakhouse.... its those unexpected situations that you have to be on your toes for.
October 14th, 2021 at 8:13 AM ^
In related news, Scott Frost likes his Omaha steaks well done and with a dash of ketchup.
October 14th, 2021 at 8:24 AM ^
He definitely didn't finish the steak, but he out-chewed everyone at the table.
October 14th, 2021 at 7:28 PM ^
This deserves more upvotes.
October 14th, 2021 at 8:26 AM ^
With corn and a few claps.
October 14th, 2021 at 9:27 AM ^
He also orders multiple main courses because he doesn’t want anyone to know what he really wants to eat. Then everything arrives and he can’t decide which one to eat and accidentally knocks several of the plates on the floor and ends up eating cold pizza.
October 14th, 2021 at 8:26 AM ^
What, no JJ???
October 14th, 2021 at 9:36 AM ^
Probably running a practice, JJ has no time to eat.
October 14th, 2021 at 8:31 AM ^
A group of young guys who know they're about to walk into the teeth of the schedule together.
October 14th, 2021 at 8:44 AM ^
Or the "meat" of their schedule. Amirite!?!?
October 14th, 2021 at 8:43 AM ^
I want to know what the bill was. Can you imagine? I have three brothers and I'm the runt of the litter at 6'3" 230lbs, and my brothers ranging from 6'3" to 6'6" and 250-300lbs. We go get chicken wings whenever we get together and we pretty much shut the place down because we eat so much. I cannot imagine feeding any of those road graders.
October 14th, 2021 at 10:07 AM ^
I don't know what chophouse is like, but around me a lot of the nice steakhouses are something like $80-100 and then everything else is a la carte. Wouldn't shock me if it was like $150-200 x 10 guys so something close to $2k with tip
October 14th, 2021 at 8:44 AM ^
Probably the most important question; How is the steak at the Chop House?
Asking for a friend....O.K., asking for myself.
October 14th, 2021 at 8:49 AM ^
The Chop House chain is generally pretty good. I would say it's an upper end steak house that serves a good meal.
October 14th, 2021 at 9:13 AM ^
There's a dry-aged strip steak that is quite good. The Wellington is superb as well.
I do tell people - stop at an ATM before you go in there though.
October 14th, 2021 at 9:27 AM ^
I've heard the steaks are inconsistent - somewhat choppy.
October 14th, 2021 at 9:43 AM ^
Honestly, I'm consistently underwhelmed by the steaks at Chop House. Like, they're not bad or anything, but at that price point I expect something superior to what I can grill at home, and I can't honestly say they've achieved that. Maybe I've just been there during off times or gotten unlucky, though I would expect one of the premier restaurants in Ann Arbor would deliver a consistent product no matter what time I happen to be there.
The calamari, on the other hand, is out of this world.
October 14th, 2021 at 10:02 AM ^
Generally, with a little practice, a thermometer and starting with a quality grade (usually Prime as it is not that difficult to get for a reasonable price these days), you can make a steak better than just about every steak house, the exception being some of the dry aged stuff (if you're in to that). You can dry age steaks yourself of course, but then it starts to become more of a hobby than just a meal. Restaurants have to turn out hundreds of steaks nightly, and while they are efficient, they can't put the effort into every steak that you can put into one or two. I find the same is true for almost all BBQ, since BBQ takes forever to make and restaurants have to make it way ahead of time and hold at a servable temp (sometimes for several hours) before someone actually orders it, where you know when you want to eat and can work backwards to get your timing pretty much perfect.
October 14th, 2021 at 11:17 AM ^
"I find the same is true for almost all BBQ, since BBQ takes forever to make and restaurants have to make it way ahead of time and hold at a servable temp (sometimes for several hours) before someone actually orders it..."
This is probably why I have yet to ever eat a slice of brisket and think its worth paying for, or cooking at home. Every single slice of brisket I've ever had was dry, overcooked, chewy, and tastes like cardboard. To this day, I refuse to spend money on it any longer. I'll smoke a chuck roast, instead, and that is considered 'poor mans brisket'! But so far as I can tell, brisket sucks.
(Yeah, I know every good 'ole boy is mounting up on his horse right now to give me the what for...)
October 14th, 2021 at 3:54 PM ^
I’ve smoked many briskets and only buy Prime. They turn out quite well. Select brisket should only be purchased by people who really know what they are doing, or are going to basically cook it like a pot roast in liquid. Also the price difference per pound isn’t that much, so spend the extra $15-20, it makes a big difference.
Also, many many restaurants serve terrible brisket, so I’m not saying you’re wrong. If you live in a non traditional beef BBQ place (basically anywhere but Texas), I wouldn’t have high expectations. Stick to ordering pulled pork at questionable BBQ places, that’s almost impossible to mess up.
October 14th, 2021 at 1:27 PM ^
Cooking a steak is the easiest thing a restaurant can do, pretty much, i.e. it's the easiest thing to replicate restaurant quality at home.
You're not paying them for the quality of the cooking. You're paying 1) for the quality of meat which is better than your average supermarket, but if you have a good butcher you can still match that at home and 2) the ambience. You go to a steakhouse to feel cool and important and be in a place with other people that are overspending on meat, let's be honest. And it's fun to do that once in a while!
October 14th, 2021 at 2:55 PM ^
Haven't been to the Ann Arbor Chop House (have only been to Dolce Vita next door), but did go to another one of their restaurants a few years ago. The steak itself wasn't bad, but what really underwhelmed me was the menu; there just wasn't much on it. It was one of the sparsest menus I've ever seen for a nice restaurant, and this was before the pandemic, when a lot of restaurants cut down their options. For that reason alone I told myself I'd probably never go back.
October 14th, 2021 at 5:22 PM ^
Been some years since I went for my b-day, but I had a 14 oz. Kobe steak there that was the best steak I've ever had in my life.
October 14th, 2021 at 8:47 AM ^
I mean, he did just take his first sack during the Nebraska game…?
October 14th, 2021 at 8:50 AM ^
Probably because he hadn't taken them out to dinner, yet...
October 14th, 2021 at 8:50 AM ^
The team has good vibes and great leadership. People dont always realize how important that is in a lockeroom
October 14th, 2021 at 9:08 AM ^
Some poor waiter saw those monsters show up and passed out thinking about the amount of food they were going to consume.
October 14th, 2021 at 9:28 AM ^
And then woke himself back up, cackling with knowing glee, at the tip he was likely going to be receiving off all that food.
October 14th, 2021 at 5:23 PM ^
And then quit the restaurant industry after his shift.
October 14th, 2021 at 9:44 AM ^
As someone who waited tables for many years I'd have looked at them and thought of the huge bill they'd run up and the, hopefully, nice tip they'd leave me.
October 14th, 2021 at 9:25 AM ^
I hope the NIL allows for generous tips.
October 14th, 2021 at 10:27 AM ^
As opposed to a NIL tip?
October 14th, 2021 at 9:26 AM ^
I remember Greg McElroy doing this for his OLine back when he was at Bama. ESPN was doing a piece on him at the time and filmed it. I don't remember the exact cost of his bill but I remember it being massive! Hopefully the boys here gave Cade the same courtesy.