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pheeyok
| Favorite team: | LSU  |
| Location: | Ann Arbor, MI |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 233 |
| Registered on: | 5/5/2009 |
| Online Status: | Not Online |
Recent Posts
Message
CEH Yards after contact
Posted by pheeyok on 11/11/19 at 9:35 am
I’ve tried doing a search for Clyde’s yards after contact during the Bama game, but haven’t had any luck finding it. Does anyone have/know this stat? Thanks in advance.
2
Dammit...fat fingered it and meant to give you an upvote.
re: Tom Herman Press Conference
Posted by pheeyok on 9/10/19 at 10:41 pm to Shrimpnose2
I didn’t think it was that bad. He complimented Burrow and playing LSU. If anything he’s answering the questions of the UT media, so his answers are more UT driven.
re: Suggestions on a Streaming Device
Posted by pheeyok on 3/13/17 at 7:22 pm to AlbertMeansWell
They are in stock on toys r us website. Just ordered one.
re: Suggestions on a Streaming Device
Posted by pheeyok on 3/12/17 at 2:18 pm to OleWarSkuleAlum
I don't think just yet, but I believe it's in the works.
Suggestions on a Streaming Device
Posted by pheeyok on 3/12/17 at 12:19 pm
My two options for streaming will be Directvnow or PSVue. I currently have a Roku, but I hear it's not ideal for PSVue (live image disappears when viewing the channel guide). So what I want to know (before I do the trials on both) is which device is the best all round for each of these streaming services? Thanks in advance!
re: Question about switching to Playstation vue
Posted by pheeyok on 2/24/17 at 6:17 am to YankeeDoodle
I have a Roku and PS3, I hear the interface of PS4 and fire tv are the best. How is the Apple TV? I noticed on a commercial last night that Apple TV is now available for PSVue.
I'd love a PS4, but just don't have the time to justify the purchase.
I'd love a PS4, but just don't have the time to justify the purchase.
Jambalaya Grits
Ingredients:
1Tbsp olive oil
1 stick of butter
1.5 C chopped yellow onions
1 C chopped green bell pepper
½ cup celery
1.5 tsp. salt
1 tsp. black pepper
1 tsp. cayenne
3 package smoked sausage – sliced
1 lb Shrimp
1 lb crawfish
2Tbsp chopped garlic
3 cans Rotel tomatoes
7.5 C half & half
3 C old fashion grits
Green onions
½ lb. tasso cut into pieces
1.5 lb. sharp white cheddar cheese – grated
2 small package shredded cheddar cheese
16 oz. package cream cheese
Directions:
In a large pot, heat the olive oil and butter over medium-high heat. Add the onions, bell pepper, celery salt, salt, pepper, and cayenne.
Cook, stirring until the vegetables are soft and lightly golden – about 4 minutes. Add the sausage and continue to cook, stirring occasionally for 2 minutes.
Add the garlic and Rotel. Cook for 2 minutes. Add the half & half and bring to a boil. Reduce heat to medium and stir in the grits.
Stir for 2 minutes. Add the ham. Cook, stirring until grits are tender and creamy – 15-20 minutes.
Stir in the green onions, and add the cheeses and cream cheese. Stir until it is completely melted – about 30 seconds.
Serve hot and ENJOY!
Ingredients:
1Tbsp olive oil
1 stick of butter
1.5 C chopped yellow onions
1 C chopped green bell pepper
½ cup celery
1.5 tsp. salt
1 tsp. black pepper
1 tsp. cayenne
3 package smoked sausage – sliced
1 lb Shrimp
1 lb crawfish
2Tbsp chopped garlic
3 cans Rotel tomatoes
7.5 C half & half
3 C old fashion grits
Green onions
½ lb. tasso cut into pieces
1.5 lb. sharp white cheddar cheese – grated
2 small package shredded cheddar cheese
16 oz. package cream cheese
Directions:
In a large pot, heat the olive oil and butter over medium-high heat. Add the onions, bell pepper, celery salt, salt, pepper, and cayenne.
Cook, stirring until the vegetables are soft and lightly golden – about 4 minutes. Add the sausage and continue to cook, stirring occasionally for 2 minutes.
Add the garlic and Rotel. Cook for 2 minutes. Add the half & half and bring to a boil. Reduce heat to medium and stir in the grits.
Stir for 2 minutes. Add the ham. Cook, stirring until grits are tender and creamy – 15-20 minutes.
Stir in the green onions, and add the cheeses and cream cheese. Stir until it is completely melted – about 30 seconds.
Serve hot and ENJOY!
re: With this GITM haul today, need suggestions for trading
Posted by pheeyok on 1/13/17 at 11:01 am to LSUvegasbombed
Would you be willing to trade for any Michigan beers? I just picked up some Bell's Hopslam last night and have a few others.
re: Ghost in the machine
Posted by pheeyok on 12/27/16 at 8:24 am to Tigertown in ATL
I came here to give my opinion on ghost, not to ask questions.
re: Ghost in the machine
Posted by pheeyok on 12/26/16 at 2:01 pm to Tigertown in ATL
Lol, I'm actually on here everyday. I just don't post much.
This is where I heard about GITM, and a buddy back home bought some and had extra. So he sent me a 4 pack along with some timberbeast which I haven't tried.
This is where I heard about GITM, and a buddy back home bought some and had extra. So he sent me a 4 pack along with some timberbeast which I haven't tried.
Thanks for the info! Much appreciated!
I do like it even if it's a shitty batch.
Merry Christmas everyone!
I do like it even if it's a shitty batch.
Merry Christmas everyone!
Not trolling. I live in Michigan now, and did a beer exchange with a friend back home in Louisiana. It's my first and only batch of GITM I've had.
I was referring to going into the liquor/beer stores here, and asking for those rare and hard to get items.
I was referring to going into the liquor/beer stores here, and asking for those rare and hard to get items.
I've been told 3-4 days.
re: Ghost in the machine
Posted by pheeyok on 12/25/16 at 3:00 pm to jennyjones
The date is 11/15/16. Don't get me wrong, it's an excellent beer. One of the best I've had.
After reading this board for the past couple of years, it seems like it's more of a thrill to hunt it down for some.
I always go into the liquor/beer store here and ask for anything that's rare. It's fun to try new ones. I'm just not sure why GITM is so scarce.
After reading this board for the past couple of years, it seems like it's more of a thrill to hunt it down for some.
I always go into the liquor/beer store here and ask for anything that's rare. It's fun to try new ones. I'm just not sure why GITM is so scarce.
re: Ghost in the machine
Posted by pheeyok on 12/25/16 at 1:57 am to List Eater
Hahahaha!!!
Ballast Point Dorado is a good DIPA.
Does it have to be classified as DIPA or can it be just an IPA?
Plus, some sites will label GITM as LA's best IPA. If it's a DIPA, what is LA's best IPA in your expertise opinion?
Does it have to be classified as DIPA or can it be just an IPA?
Plus, some sites will label GITM as LA's best IPA. If it's a DIPA, what is LA's best IPA in your expertise opinion?
Ghost in the machine
Posted by pheeyok on 12/25/16 at 1:00 am
So I live in Michigan and obviously can't get it here. I did a beer trade with a buddy back home, and this is what I feel...
It's an outstanding beer! One of the better IPA's I've had. Light, hoppy, and smooth. But there is a but...
Is it worth the hype...no. Should you order it or purchase it if it's available, hell yes. There's plenty of readily available IPA's out there that can do the job ghost does.
Downvote away!
Bell's 2 hearted ale
Bear Republic Racer 5
3 Floyds Zombie Dust
It's an outstanding beer! One of the better IPA's I've had. Light, hoppy, and smooth. But there is a but...
Is it worth the hype...no. Should you order it or purchase it if it's available, hell yes. There's plenty of readily available IPA's out there that can do the job ghost does.
Downvote away!
Bell's 2 hearted ale
Bear Republic Racer 5
3 Floyds Zombie Dust
re: How do you shop Restaurant Depot?
Posted by pheeyok on 12/12/16 at 12:32 pm to LSUFanHouston
For the price nothing beats a hanger steak. It's actually my favorite cut (also known as a butcher's steak because he often kept it for himself). Just do YouTube searches in how to prepare it properly. You won't be disappointed.
Yes he did. Also said he wants dual threat QB's.
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