knapplc

Already posted in the Combine thread in the NFL forum.

In the five minutes since I saw your link, Tommie went from 24.1 percent of the votes 24.7 percent. Like the Suh ESPN vote, it's only a matter of time.

Nothing is silly when it comes to Husker Fan poll dominance.

Really good article by Gregg Doyel - yeah, that Gregg Doyel - about Suh and McCoy. More and more I'm beginning to think that all this talk about McCoy being "better" is a conspiracy to sell newspapers. It's Just so preposterous. ARTICLE

Shrimp Tacos Salsa 1 ear corn, husked 6 scallions, white and light green parts only Extra virgin olive oil 1 medium poblano pepper 1 cup cherry tomatoes, halved 1 Hass avocado, cut into 1/4-inch dice 1 tablespoon finely chopped fresh cilantro 1 TBSP fresh lime juice 1 TSP minced garlic 1/2 TSP kosher salt, divided 1/2 TSP freshly ground black pepper, divided Tacos 32 large shrimp, about 1-1/2 pounds, peeled and deveined 2 tablespoons extra-virgin olive oil 1/4 TSP kosher salt 1/4 TSP freshly ground black pepper 8 flour tortillas (8 inches) To make the salsa: Brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over Direct Medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add them to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely chop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle 1 tablespoon of olive oil into the bowl and mix thoroughly. Brush or spray the shrimp all over with the oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over Direct Medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm. From the Weber Grilling Cookbook.

That is what I was thinking.. This thing has to be putting out some serious energy. They all say things are safe but in reality they are not.. Just look at the foods we eat, and I'm not talking about Fast food. So many chemicals can not be good for a body PERIOD! How would they know if it was safe or not it has never been tried before? I don't know. They can come pretty close to figuring out what's likely to happen by running the physics of the thing through a simulator. They're not going to make any baby black holes, or if they do they'll eat themselves so fast due to lack of fuel that they won't pose a threat. When I say I'm "concerned" it's a pretty mild concern. I'm not really worried they're going to blow us all up or anything.

It's a hell of a machine, but I'm with nuance - I wonder about the value of the research they're gathering. I'm as curious as the next guy about where we came from. I've sat in on lectures at Stanford "just for fun" when we lived out there. Saw Brian Greene in person which was awfully cool. I have tons of books at home about physics and I'd be the first to say how cool it was if they decoded the Big Bang. But still... I'm not sure we need to know so bad that we have to spend this kind of scratch on this project, and although all reports say it's going to be safe to use, a part of me can't help but be concerned. There's some pretty serious energy being tossed about by the LHC. EDIT - this is a heck of a pic: http://platonicconception.files.wordpress.com/2008/09/lhc.jpg (warning - very large picture. Not dial-up friendly)

At first glance I thought your sister was Erin Andrews.

Hilarious and excellent idea for a thread. My four: Zach Weigert - Brakeman Terrell Farley - Pusher Kenny Walker - Pusher Johnny Rodgers - Driver

That's a good question. I bet they don't. We have Lee, Green, Spano, Washington, Kellogg, Martinez, Carnes... Am I missing anyone? I would bet they let these guys have a real shot to prove themselves this game. It's their best live audition. They're saying Green is impressing in Winter drills. It would be great to have a true threat at QB this year.

If you look up earlier in the thread I posted up both guys' career stats. McCoy has one PDF in his entire career, and none this year, while Suh has four in his career and one this year. I think you are referring to the interception stat. You're right. I'm all twisted around. When I looked at this on my other computer the stats were straight, but here they're all jumbled. Suh has 15 career PDF and ten this year.

Not kidding - I'm almost 40 and I weigh over 300lbs and I can jump higher than McCoy. 30.5 inches and 23 reps from a guy who's supposed to be a "better athlete" than Suh is laughable.

If you look up earlier in the thread I posted up both guys' career stats. McCoy has one PDF in his entire career, and none this year, while Suh has four in his career and one this year.

I about spit my drink all over my keyboard!

I just made a pot pie using the recipe right off the Crisco can. It was my first crust and it was excellent, and really easy: SINGLE CRUST 1 1/3 cups All Purpose Flour 1/2 teaspoon salt 1/2 stick well-chilled Crisco All-Vegetable Shortening Sticks OR 1/2 cup well-chilled Crisco All-Vegetable Shortening 3 to 6 tablespoons ice cold water DOUBLE CRUST <---- This is what I used 2 cups All Purpose Flour 1 teaspoon salt 3/4 stick well-chilled Crisco All-Vegetable Shortening Sticks OR 3/4 cup well-chilled Crisco All-Vegetable Shortening 4 to 8 tablespoons ice cold water DEEP DISH DOUBLE CRUST 2 2/3 cups All Purpose Flour 1 teaspoon salt 1 stick well-chilled Crisco All-Vegetable Shortening Sticks OR 1 cup well-chilled Crisco All-Vegetable Shortening 6 to 10 tablespoons ice cold water Blend flour and salt in medium mixing bowl. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together. Shape dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s). For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days. Roll dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions. For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

I use dried Italian bread ripped into small bits, then soaked in whole milk. Let it soak for about ten minutes, then pull it out and squeeze the extra milk out, then incorporate that into your meat. It makes your meatloaf (and meatballs) really moist.

I'll admit I'm not the sharpest tool in the shed, so maybe some of my Husker brethren can help me out here. I'm seeing lots of press talking about how McCoy has overtaken Suh as the sexy #1 overall pick, and over and over they're citing McCoy's superior pass rushing ability as the reason. The consensus seems to be that McCoy is better at wreaking havoc in the passing game while Suh is more gifted in stopping the run, and since the NFL is pass-happy, McCoy is the sexier pick. But the stats don't support that. Here are both guys stats: SUH Year Team TT Solo Ast TFL Sack PDef INT FF FR Hurr BK TD 2006 NU 19 12 7 8 3½ 0 1 1 0 2 0 0 2007 NU 34 22 12 6 1 2 0 0 1 4 1 0 2008 NU 76 39 37 19 7½ 3 2 1 0 7 2 2 2009 NU 85 52 33 24 12 10 1 1 0 28 3 0 Career TOT 214 125 89 57 24 15 4 3 1 41 6 2 McCOY Team TT Solo Ast TFL Sack PDef INT FF FR Hurr BK TD 2007 OU 19 10 9 6½ 2 0 0 1 1 6 0 0 2008 OU 30 14 16 11 6½ 2 1 0 0 2 0 0 2009 OU 34 25 9 15½ 6 2 0 1 1 10 0 0 Career TOT 83 49 34 33 14½ 4 1 2 2 18 0 0 It's not like these are even close, either. Sure, McCoy played one less year than Suh, but even comparing each guy's Junior year it's clear Suh has the better statistics: Suh Year Team TT Solo Ast TFL Sack PDef INT FF FR Hurr BK TD 2008 NU 76 39 37 19 7½ 3 2 1 0 7 2 2 McCoy Year Team TT Solo Ast TFL Sack PDef INT FF FR Hurr BK TD 2009 OU 34 25 9 15½ 6 2 0 1 1 10 0 0 Help me out here, guys. How is it that McCoy is generating this buzz? Is it all some big put-on?

I don't see anything about this in our personal settings. A very quick fix would be to hold down the Control key when you click a tab. That should open it in a new window. What browser are you using? I would recommend Firefox, or at least the latest update of IE, and use Tabs to browse if you're not already. They're very handy. @ Zoogies - read that sentence with a comma between "update" and "links."

I would imagine light rail between Lincoln and Omaha would stop in Waverly, Greenwood, Ashland and Gretna, and that's before it got into Omaha proper. Once inside the city there would be probably another half dozen stops before it got Downtown. I'm an advocate of a rail system between the two towns, but there's no way we could afford it.

Good game. Like I said in the status, this is still a great thing for America. It's not a "win" but it's proof that we're no pushovers. We can go toe-to-toe against anyone.

for all your smack talk you better hope the US wins because i will be in your face about this for a long time if they dont win Nobody will care. We don't follow hockey in the States like you guys do. It's barely a blip on the radar here. You could crack on us all you want... people will be like,"meh."

The FieldTurf we have now is excellent. Nebraska was the first high-profile team to use it, and we helped put the FieldTurf company on the map. Tom Osborne and Frank Solich were the driving forces behind the installation. I believe FieldTurf is now used in over 75 pro and college fields. The players like it, and the field looks awesome.

No personal attacks, guys. Let's keep it civil.

I voted: Oklahoma - no explanation needed Other - we don't have a rival right now with the death of the Oklahoma rivalry Iowa - We have more interaction with their fans, so it's natural there'd be a rivalry I find it interesting that the choices were listed the way they were. Alphabetical order would have been the most logical choice. It felt steered toward certain choices.

I don't know, man. Something tells me there will always be hammers and there will always be thumbs.