Penn State vulnerable?

[Jimmy Cinnabon]

Granted Penn State went 3-0 at the Journeyman and only lost a single match, but consider:

1. Lilledahl is not exactly blowing away the competition like a freshman Suriano did.  He barely beat the unranked Mizzou wrestler and gave up multiple takedowns at the tournament.

2. Bartlett is also not separating as much (went to OT to win vs Mizzou) and he has Alirez and Mendez in his weight.

3. Haines and Kerk will both have a hard time repeating.  KOT beat Haines 4-1 and Steveson can't be beat by anyone.

So, maybe Penn State isn't a stone cold lock for the title again?

[Caveira]

One must consider the best protein for Xmas Eve.   I’m going with steak but fish or turkey or ham would be nice.  
 

what are y’all doing?

[Le duke]

One must consider the best protein for Xmas Eve.   I’m going with steak but fish or turkey or ham would be nice.  
 
what are y’all doing?

We do a nice tri tip over a bed of carrots and potatoes.

We sear both sides then roast it on top of the carrots/potatoes.


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[Caveira]

Just now, Le duke said:

We do a nice tri tip over a bed of carrots and potatoes.

We sear both sides then roast it on top of the carrots/potatoes.


Sent from my iPhone using Tapatalk

That sounds nice.   I do a lemon pepper smoked tri tip sandwich with caramelized red onions and a sweet bbq sauce.

 

tri tip is underrated.   

[nhs67]

4 minutes ago, Le duke said:

We do a nice tri tip over a bed of carrots and potatoes.

We sear both sides then roast it on top of the carrots/potatoes.


Sent from my iPhone using Tapatalk

This.  This one.

/thread

[Le duke]

That sounds nice.   I do a lemon pepper smoked tri tip sandwich with caramelized red onions and a sweet bbq sauce.
 
tri tip is underrated.   

I think people don’t season it properly and it ends up being bland. So, they don’t do it again.

We’re not perfect; we had one year where it wasn’t very flavorful. More salt, more time after application of the rub. Those two things are key.


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[BloodRound]

Divorced parents lifestyle here.  My mom usually grills a mean steak for Christmas Eve, so that does the trick.  On Christmas Day, we go traditional; turkey.  While I have no real issue with the bird, the real highlight of Christmas dinner is my aunt's homemade stuff.  It is to die for.

[Wrestleknownothing]

Peppercorn beef tenderloin sandwiches, honey baked ham with port wine cranberry sauce, italian stuffed shells (ricotta, italian sausage, red sauce), and shells stuffed with chicken, spinach, and sausage with a bechamel.

[poorwrestler]

My family fondue’s on Christmas Day, been our tradition since the 80’s. Lots of venison, shrimp, anything wrapped in bacon. Have a cheese fountain and a chocolate fountain to go with other foods.

I may feel grease pumping through my arteries for a week after, but man it’s great in the moment.


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[SocraTease]

1 hour ago, Jimmy Cinnabon said:

Granted Penn State went 3-0 at the Journeyman and only lost a single match, but consider:

1. Lilledahl is not exactly blowing away the competition like a freshman Suriano did.  He barely beat the unranked Mizzou wrestler and gave up multiple takedowns at the tournament.

2. Bartlett is also not separating as much (went to OT to win vs Mizzou) and he has Alirez and Mendez in his weight.

3. Haines and Kerk will both have a hard time repeating.  KOT beat Haines 4-1 and Steveson can't be beat by anyone.

So, maybe Penn State isn't a stone cold lock for the title again?

Penn State is vulnerable in three respects:

1. Not getting 10 AAs.

2. Not breaking their own team record for most NCAA points.

3. Not getting three or more individual champions.

Every team and individual of course is always vulnerable to injuries, but Penn State has 9 of their 10 wrestlers ranked by both Intermat and FLO in the top 10, and all of 10 guys are in the top 15 or so, including two #1s, two #2s, and three #3s.

That's pretty close to lock, stock and smokin' barrel. 

[JeanGuy]

50 minutes ago, Le duke said:

 

I think people don’t season it properly and it ends up being bland. So, they don’t do it again.

We’re not perfect; we had one year where it wasn’t very flavorful. More salt, more time after application of the rub. Those two things are key.


Sent from my iPhone using Tapatalk

 

So many people just don't understand the amount of salt is the proper seasoning. Salt has been demonized but it really is the key to all great dishes. At least in my opinion.

[bnwtwg]

French onion soup to start then beef tenderloin in the dutch oven with a red wine sauce. Sides are lemon burrata gnocchi, smashed parmesan brussel sprouts, and baked parm asparagus. I make it every year and will continue to do so until the day we have any leftovers.

[bnwtwg]

9 minutes ago, JeanGuy said:

So many people just don't understand the amount of salt is the proper seasoning. Salt has been demonized but it really is the key to all great dishes. At least in my opinion.

Salt, wine, and butter are the three ingredients necessary to make any dish a delight.

[Pinnacle]

I made a beef tenderloin on cast iron griddle last nite with cut potatos and carmelized brussels sprouts.

The tenderloin was with just a little oil, salt and pepper on it one hour in advance. 3 minutes a side, then 1 1/2 minute on the sides of the tenderloin. 5 minutes rest. Meat eater's delight. 

[Pinnacle]

14 minutes ago, JeanGuy said:

So many people just don't understand the amount of salt is the proper seasoning. Salt has been demonized but it really is the key to all great dishes. At least in my opinion.

I like to add the salt (and pepper) an hour in advance to get it really into the meat. If left just on the surface you don't taste it as well. 

[Mr. PeanutButter]

mcdonald's happy meal with half of an entire box of wine (Franzia chillable red, to be precise).

[ionel]

Prefer pheasant & quail but alas not this year prob turkey or ham.

[Caveira]

30 minutes ago, Pinnacle said:

I like to add the salt (and pepper) an hour in advance to get it really into the meat. If left just on the surface you don't taste it as well. 

I love dry brining steaks over night in the fridge.   Also poultry too.  Look it up it’s a game changer.  

[Animal197]

2 hours ago, Caveira said:

That sounds nice.   I do a lemon pepper smoked tri tip sandwich with caramelized red onions and a sweet bbq sauce.

 

tri tip is underrated.   

Agreed. It’s also hard to find at a reasonable price outside of California, or at least has been for me in Iowa and Tennessee.

[PortaJohn]

My XMAS Eve's are a traditional standing rib roast followed by Glazed Ham on Xmas Night.  Mashed Potatoes both nights.  Steamed Butter Carrots and Steamed Broccoli with olive oil, lemon & salt also are a must

[roguetrader]

we will have a simple corn chowder- heavy cream and roasted corn, natch - and a couple loaves of crusty French bread. Cookies galore, and some eggnog. no weigh ins for me, not anymore.

[Caveira]

6 minutes ago, PortaJohn said:

My XMAS Eve's are a traditional standing rib roast followed by Glazed Ham on Xmas Night.  Mashed Potatoes both nights.  Steamed Butter Carrots and Steamed Broccoli with olive oil, lemon & salt also are a must

Some of these sound pretty awesome.  I do two potato’s I’m Irish after all.   

this year I’m doing a fondant potato.  They are pretty fantastic and easier than they sound.   

the second one is either a confit garlic mashed potato with heavy cream and butter or a steak house style scalloped potato.   Essentially whichever the wife pics 

For the other sides I’m doing a candied pecan dried cranberry Brussels sprouts and a creamy Parmesan sautéed spinach.  

[WrestlingRasta]

2 hours ago, Caveira said:

One must consider the best protein for Xmas Eve.   I’m going with steak but fish or turkey or ham would be nice.  
 

what are y’all doing?

Brisket tacos 

[Pinnacle]

54 minutes ago, Caveira said:

I love dry brining steaks over night in the fridge.   Also poultry too.  Look it up it’s a game changer.  

 

Oh, if I can remember to plan ahead then 24 hours is even better than 1 hour. It will make the outer surface ever so slightly less soft, but what that accomplishes is that it seals the meat even better AND the seasoning gets even deeper into the meat. When it cooks it gets a slightly thicker crust to it and the juice is sealed in even better. 

[D3 for LU]

Nevermind if the nits are vulnerable here...

We Got some budding Chefs among us!

D3