re: TD Ameritrade lowers cost per trade to $6.95 - timdallinger on 3/1/17 at 12:51 pm
[quote]Fidelity goes from $7.95 to $4.95 [/quote] Charles Schwab follows suit. [link=(https://www.google.com/amp/s/www.forbes.com/sites/laurengensler/2017/02/28/fidelity-charles-schwab/amp/)]Forbes Article[/link] I'm currently with TD Ameritrade but it appears I'm renegotiating fees or movin...Jump to Post - View Topic - Replies (0)
re: Official Wallpaper Thread - timdallinger on 12/30/16 at 9:43 am
[img]http://orig11.deviantart.net/c28e/f/2016/365/c/8/danny_etling_wallpaper_by_timdallinger-datji2v.jpg[/img] Danny Etling, LSU. Original phtograph Stephen Lew, Icon Sportswire....Jump to Post - View Topic - Replies (2)
re: NVDA has almost doubled in 3 months - timdallinger on 12/28/16 at 9:08 pm
[quote]I am kicking myself for not putting more in at the beginning but what is the rule of thumb for this type situation? Stop looking at it and let it ride long term or set a sell off point?[/quote] What are your goals? Are you investing or are you trading? If you are trading, you must consider...Jump to Post - View Topic - Replies (0)
re: Thinking of getting into day trading - timdallinger on 11/11/16 at 4:25 pm
Don't put in money that you aren't willing to lose. There are no sure bets. Even with all the information, it's still gambling. This is not value investing. Day trading is fundamentally very easy. Buy low, sell higher. Repeat. Now, selecting specific stocks and planning effective entry/exit...Jump to Post - View Topic - Replies (0)
re: Official Wallpaper Thread - timdallinger on 11/3/16 at 7:22 pm
[img]http://i666.photobucket.com/albums/vv29/tim_dallinger/Wallpaper/coach_o_zpsezqzt90f.jpg[/img] [link=(http://orig03.deviantart.net/5917/f/2016/308/e/a/coach_orgeron_high_contrast_wallpaper_by_timdallinger-danbfko.jpg)][i]Click for full size (1920x1280)[/i][/link] Coach O Original photograph...Jump to Post - View Topic - Replies (2)
re: Official Wallpaper Thread - timdallinger on 10/25/16 at 9:45 pm
[quote]Could you do the same with an image of Guice?[/quote] I've been searching for a good source image but haven't located one yet. I'll keep looking. [quote]What's been up? My wife is in a photoshop and illustrator class right now and is currently working on several vector images. When she fir...Jump to Post - View Topic - Replies (1)
re: Official Wallpaper Thread - timdallinger on 9/22/16 at 7:32 pm
I've been away for a long, long time... [b]Leonard Fournette Wallpaper[/b] [img]http://orig11.deviantart.net/5bd2/f/2016/266/2/6/leonard_fournette_monochrome_wallpaper_by_timdallinger-daindhc.jpg[/img] [link=(http://orig11.deviantart.net/5bd2/f/2016/266/2/6/leonard_fournette_monochrome_wallpape...Jump to Post - View Topic - Replies (2)
Spatchcocked Smoked Thanksgiving Turkey - timdallinger on 11/26/15 at 10:43 pm
Removing the spine with kitchen shears allows the bird to sit flat. The turkey cooks quickly and more evenly as the surface area exposed to heat is increased. I tried this method while grilling a turkey for Canadian Thanksgiving in October. [img]http://i.imgur.com/8Ux9VgX.jpg width=500[/img] ...Jump to Post - View Topic - Replies (4)
re: Spatchcock turkey - timdallinger on 11/15/15 at 10:28 am
[quote]Wet or dry brine??[/quote] I don't wet brine anything. I didn't even really dry brine this bird. I salted it. But I didn't let it sit. I purchased it that morning already thawed. I cut the back out, seasoned it and put it right on the grill....Jump to Post - View Topic - Replies (1)
re: Spatchcock turkey - timdallinger on 11/15/15 at 10:26 am
[quote]Beautiful. I spatchcock a turkey every xmas and thanksgiving on my BGE. Comes out great every time.[/quote]Thank you. My Dad smokes a turkey for Thanksgiving every year. With the ease at which this cooked, I think I am going recommend he spatchcock it first. I might grill one as well dep...Jump to Post - View Topic - Replies (0)
re: Spatchcock turkey - timdallinger on 11/13/15 at 8:57 pm
[quote]That's what I am talking about!! Looks awesome. What temp and how long? [/quote] Thanks! I cut the backbone out with kitchen shears and saved it for soup. The skin was rubbed with melted butter and seasoned with sea salt, black pepper, granulated onion powder, thyme and rosemary. I gr...Jump to Post - View Topic - Replies (2)
re: Official Wallpaper Thread - timdallinger on 9/23/15 at 9:32 pm
[quote]Can you make a wallpaper like this with LF7 throwing the auburn player over his shoulder when he made a TD run?[/quote]I haven't seen this image in a high enough resolution to make a good wallpaper. I have found another LF7 source image and will have one done soon. I am also working on a Ha...Jump to Post - View Topic - Replies (0)
A Man and His Grill: Smoked Pork Tenderloin on a Propane Grill - timdallinger on 7/4/15 at 12:06 am
I use my propane Weber Summit grill as a smoker. [img]http://i.imgur.com/usbGj12.jpg width=600[/img] Pictured here are pecan smoked pork tenderloin. The tenderloin is trimmed of surface fat and a dry rub is applied. I used sea salt, black pepper, granulated onion powder and paprika. Now I...Jump to Post - View Topic - Replies (1)
re: I need some unique low carb dinner and dessert ideas - timdallinger on 3/18/15 at 9:10 am
[quote]I hope you know that you REALLY haven't lost 7 pounds in 8 days[/quote]You're incorrect. Weight is a measurement of force, not mass. Calories are a measurement of energy, not mass. Besides, you make assumptions about basal metabolic rate without any additional data. And there's no conside...Jump to Post - View Topic - Replies (2)
A Man and His Grill: Cast Iron Seared Pork Chop - timdallinger on 3/8/15 at 6:26 pm
I cooked a pork shoulder steak using the same method I described earlier: [link=(http://www.tigerdroppings.com/rant/p/54227075/a-man-and-his-grill-cast-iron-seared-ribeye-on-the-grill/)]Cast Iron Ribeye[/link] I'm using my cast iron skillet on the grill like a griddle. The high heat and fat c...Jump to Post - View Topic - Replies (5)
re: I don't understand the tomahawk ribeye? - timdallinger on 1/14/15 at 10:12 am
I think the rise in popularity is due to food blogs and sharing on other Internet platforms. This cut photographs really well. There is something about meat seared on a bone that is appealing in a very primal manner. I believe this trend has also affected beef back ribs. They used to be incredi...Jump to Post - View Topic - Replies (0)
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