Ohioborn said:

Hoban planned on him playing both ways at rb and mike. He did exactly that.

Ted Ginn jr graduated at 19 in high school as did hundreds of other buckeyes. Worked out well for us in the past. No one’s list? Over 30 divisions 1 schools have offered including our Buckeyes.

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AKAK said:

It really feels like you're just idly speculating when you could be testing your zucchini hypothesis.

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BUCKYLE said:

I like Pat. Seems like a genuine dude. He's what portnoy claimed to be. Barstool would be a much better product and org had it been a guy like Pat that started it.

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DubCoffman62 said:

I cook my broth down to where it becomes gelatin when cooled and I do freeze it in certain quantities. I like extra concentrated broth, you can always add a little water later.

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Fungo Squiggly said:

Pressure cooker stock. Saves hours for nearly identical results.

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Buckeyeskickbuttocks said:

Frozen. To be clear. Lol

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DubCoffman62 said:

I need to work on my presentations, that first new plate pic was kind of rushed and I'm not really happy about how it turned out. I'll try to do better.
On another note I've been drawn back in to making my own stocks from bones. One can't deny the health benefits of stewed, bone-in meats with aromatics. The bone broth contains collagen and minerals, while aromatics like ginger and star anise have anti-inflammatory properties that can help with digestion and cold symptoms. It's win-win, you just have to take the time to do it and pour your heart and soul into it. It's always been my passion. For me cooking isn't a necessary evil in order to put something in your stomach to make a turd. It's a labor of love, an art, a craft and when it's done right it's a beautiful thing.

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Buckeyeskickbuttocks said:

Seems @Thump is looking for some Taco Bell relief. All it took was better plating.

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