YourHuckleberry

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several better options

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Please divulge

I've always enjoyed Mantra, it's been my local go to for Indian.

There should never be a limit on fish, ducks, or women. They are all too unpredictable and you should mop up when you get your chance. :cheers:

It feels very much like we will play the old Western division schedule in even years and then play the old Eastern division schools in the odd years. The even years will feel familiar and the odd years will take some getting used to. We better continue make our hay in the odd years, as has been the case the last 20 years.
:geauxtigers:

Barcar is around the corner from Hog Alley, and is a little fancier if that’s what you’re looking for. Rooftop bar with good tv’s and cocktails. You could try both atmospheres to see what suits your mood.

Fly into SLC and spend a day or two in Park City which is only a 30 min drive from the airport (SLC is not a very fun city for a home base). Then drive to Jackson, Wyoming for a couple nights and see the Tetons. Fly out of Jackson. Park City and Jackson are both great mountain towns that don't require camping or hiking if that's not your thing.

Otherwise, go south from SLC and enjoy southern Utah. You'd be better off skipping Wyoming in this case.

:cheers:

I completely understand and often prescribe to the thought that traditional foods should be eaten the traditional way. I rarely ever ask the server to send it any other way than how it’s offered.

Poboy dressed is mayo, lettuce, tomato (and maybe pickle).

However, explain to me why we all use some version of ketchup/cocktail/hot sauce on fried seafood when we eat it as a fried fish/shrimp/oyster platter, but then stick our noses up at ketchup on a poboy?

I really think that’s partially what sets Olde Tyme grocery apart from the rest. They add ketchup to fried seafood poboy. All it needs after that is hot sauce of your choice. Don’t argue against ketchup if you typically dip your fried seafood in it otherwise. It’s hypocritical. Down vote away.

The Roosevelt is the answer. The lights and ambience of the lobby, with a Sazerac for you, and a Ramos gin fizz for her. That’s what you’re looking for.

I’m blessed to have a deep WR roster in a 3 WR plus flex league. I have Davonte Adams and Garret Wilson. I can afford to trade one to help at RB. Which one do I trade? Targets based on other rosters would be Joe Mixon, James Cook, and Brian Robinson. Thoughts appreciated!

Malik on that Thang

:lol:

Speckled trout skin is invariably disgusting. I don’t know why it’s so different than other species whose skin can be tasty. Don’t ruin a great trout filet by leaving the skin on. If you’re that curious, then keep some skin from the filleted fish and fry it separately to satisfy your curiosity. But anytime there is a hint of skin on a filet, it will taste fishy, and in a bad way. I’m meticulous about it and I’ve cleaned thousands of trout.