BigDropper

First of all you replied

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Don't do this. You will end up with a standing rib roast that you just removed literally half of the crust from.

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to my statement that deboning and retying the roast to the bones was the preferred method.

Your statement that [half of the crust would be removed.] is a gross over-exaggeration of the truth. After deboning an retying the roast to the bones, 1/4 to 1/3 of the otherwise exposed surface would be covered by the bone. That's way less than the half that you claimed would be lost.

Here's an image of the roast I did last night. Pay particular attention to the red line. Thats the portion of the roast that is adjacent to the bone. Now look at the green line. That's the part of the roast that is exposed to air and will brown,forming a crust. Notice that the green line is longer than the red line. Therefore half of the crust will not be removed cooking it the way I recommended.



In conclusion, never have I had the problem of removing half of the crust from a rib roast by deboning and retying it to the bones. Never have, never will...

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Don't do this. You will end up with a standing rib roast that you just removed literally half of the crust from.

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never had that problem.

Cook the shrimp before adding to cooked macaroni & cheese so they have their own flavor. This can be achieved through various cooking methods using different flavorings. There's really no wrong way to do it. Just depends on your desired end result. I've added boiled shrimp that I cut into smaller pieces with good results. N.O. style BBQ shrimp is another good option. Of course you can always sautee with your favorite cajun/ creole seasoning.

For breadcrumbs, you can't go wrong with Calabrian mollica.

Ingredients:
2 tbsp olive oil (or a mix of oil and butter)
? cup panko breadcrumbs
2-3 anchovy fillets, or more to taste
1 tbsp chopped jarred Calabrian chilies or paste
1 clove minced garlic
Salt to taste
Instructions:
Heat the oil in a small nonstick pan over medium heat.
Add the breadcrumbs and stir to coat.
Add the chopped Calabrian chilies, anchovies, and garlic, cooking and stirring constantly until the breadcrumbs are golden brown and the garlic is fragrant (about 5 minutes).
Immediately transfer to a bowl to prevent burning and season with salt.

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high schools should be telling students to consider trades

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They are... not all, but some. Depends on the state, city, and district.

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low trust people make the new culture lower trust as well

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This type of behavioral contagion is dangerous to our society because it amplifies bad behavior faster than institutions and norms can correct it and isolated problems turn into systemic ones. Take, for example, the erosion of trust in our democratic election processes, the quiet quitting phenomenon, or the recent shoplifting sprees. Mistrust in our otherwise safe institutions are jeopardaized by misinformation being spread on social media and online.

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Is the same thing true for parts of the crab?

I would put whole gumbo crabs in the stock as well. Should I use only certain parts of the crab if I want a less “muddy” stock?

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Remove the face, & gills (dead man's fingers), if they are not already removed, as these can impart bitterness in the stock.

Personally, I leave the shrimp heads on because they impart a rich, briny flavor and contain fat that adds incredible depth to your stock, making it less "fishy" and more intensely shrimp-flavored. Only use fresh heads and roast or sautee them first before simmering for best results.

You can draw some tentative patterns, but the evidence does not support a clean, causal conclusion about Frank Wilson by itself. Here’s what can and cannot be reasonably concluded.

What the evidence does suggest

1. LSU rushing success is not tightly coupled to Wilson’s presence

* LSU produced elite rushing seasons both with and without Wilson.
* Peak rushing years occurred:

* With Wilson (2013–2017 Fournette/Guice era)
* Without Wilson** (2007–2008, 2019)

That weakens any claim that Wilson alone “creates” great rushing offenses.

2. Wilson recruited many elite backs — but did not uniquely develop them

* It’s fair to credit Wilson for recruiting:

* Fournette
* Guice
* Hill
* Davis-Price
* Durham

* However:

* Production varies wildly among Wilson recruits.
* Some had Heisman-level seasons (Fournette).
* Others were role players or mid-level producers.

Recruiting success ? guaranteed elite output.

3. Offensive context matters more than RB coach

The biggest spikes in rushing yards align with:

* Offensive identity (run-heavy vs spread)
* QB rushing threats (Daniels years inflate team totals)
* OL quality
* Game script

Example:

* 2019: elite rushing efficiency without a run-first offense
* 2022–23: high team rushing totals driven heavily by QB runs

4. Wilson-era production clusters around a golden generation

The Fournette/Guice stretch (2014–2017) is doing most of the statistical lifting for pro-Wilson arguments.

Outside that window:

* Wilson years look average, not dominant.
* Post-Fournette, production normalized quickly.

What the evidence does NOT prove

X That Wilson consistently elevates RB production
X That LSU rushing declines without him
X That his recruits outperform non-Wilson recruits on average
X That recent struggles are evidence of his value (too many confounders)

Strongest defensible conclusion

Frank Wilson was an excellent recruiter during a specific era, but LSU’s rushing success is far more dependent on offensive philosophy, line play, and quarterback usage than on the RB coach alone.

That’s a measured, evidence-supported takeaway—and it avoids overstating correlation as causation.

:lol:

What are they saying in Spanish after the trip?

Brussels sprouts are from the Brassica family, a genus of plants in the cabbage and mustard family which includes bok choy, broccoli, cauliflower, cabbage, collard greens, choy sum, kale, kohlrabi, napa cabbage, rutabaga, and turnip. So yeah, they are tiny tiny cabbages.