Am I really just a voice in the wilderness?

Try venting to the Cage! It is much less painful than constantly hitting yourself in the head with a hammer, let alone beating yourself up by internally stewing. Feel free to give a good unleashing on whatever is presently rocking your boat. Like for me, all the dangerous ‘hacking’ blame games, but (purposefully?) no discussion of the despicable truths within the hacked information!

How about you? As usual, manners please.

256 thoughts on “VENT

    1. Flo-Ri-Duh

      JJ – I don’t know. This could get messy since the left tends to rush to the aid of lawyers when they can’t get their way. I’m predicting tons of lawsuits if the NFL insists they stand or be punished. They’re going to say the have a right to insult the flag – as the Supreme Court gave the right to burn the flag without penalty.

      I would just insist the networks keep the cameras off of them and not discuss the situation on the air. This is all political and they’re looking for publicity.

  1. SinIsIn


    *looks around*

    The hell happened in my absence?? Is this still where I come to sob into my trufant jersey?

  2. Arno

    “Last month Bob Costas, who hosted NBC’s flagship Football Night in America program for more than a decade, articulated football’s bleak forecast at a roundtable discussion at the University of Maryland, saying “the reality is that this game destroys people’s brains” and that “the whole thing could collapse like a house of cards if people actually begin connecting the dots.”

    “The cracks in the foundation are there,” Costas said. “The day-to-day issues, as serious as they may be, they may come and go. But you cannot change the nature of the game. I certainly would not let, if I had an athletically gifted 12- or 13-year-old son, I would not let him play football.”

    He added: “There is no such thing as a safe blow to the head. And then when you have repeated blows to your head, it increases the risk of permanent brain damage. Once you start having hundreds or thousands of blows, there is a 100% risk of exposure to permanent brain damage. The brain does not have a reasonable capacity to regenerate. This is something we have always known.”

    The ethical gymnastics demanded of NFL fans have grown more challenging over the past decade as the scientific evidence linking football with brain injuries mounts, forcing spectators to reconcile their thirst for the bone-crunching hits at the core of the league’s appeal with an inconvenient reality: that life-altering violence is not a bug or aberration but an essential feature.”

    1. Flo-Ri-Duh

      Arno – I don’t expect the game to be outlawed but do expect it to continue to lose popularity among the masses as the parents refuse to allow their children to play the game. I don’t have an answer. On the other hand, even a more violent sport like MMA is very popular among a select audience.

  3. JB Falcon

    Though I would mosey over here to post this link even though I think it is football related. Could be call political.

    Feel free to share.

  4. Flo-Ri-Duh

    Jacob Eason (QB) announces he’s transferring from UGA and with class thanks his teammates and the school for two great years and the many friends he has made. Says UGA will always feel like home. This was to be expected once Fromm (QB) got in the lineup after Eason’s injury and played 99% of the snaps the rest of the season. Tough break for the kid to get injured. Wish him well – most likely at the University of Washington.

  5. JJ

    Patrick McGrath You have two families: “Joe Legal” and “Jose Illegal”. Both families have two parents, two children, and live in California ..

    Joe Legal works in construction, has a Social Security Number and makes $25.00 per hour with taxes deducted.

    Jose Illegal also works in construction, has NO Social Security Number, and gets paid $15.00 cash “under the table”.


    Now pay attention….

    Joe Legal: $25.00 per hour x 40 hours = $1000.00 per week, or $52,000.00 per year. Now take 30% away for

    state and federal tax; Joe Legal now has $31,231.00.

    Jose Illegal: $15.00 per hour x 40 hours = $600.00 per week, or $31,200.0 0 per year. Jose Illegal pays no

    taxes. Jose Illegal now has $31,200.00.

    Joe Legal pays medical and dental insurance with limited coverage for his family at $600.00 per month, or

    $7,200.00 per year. Joe Legal now has $24,031.00.

    Jose Illegal has full medical and dental coverage through the state and local clinics and emergency hospitals at

    a cost of $0.00 per year. Jose Illegal still has $31,200.00.

    Joe Legal makes too much money and is not eligible for food stamps or welfare. Joe Legal pays $500.00 per

    month for food, or $6,000.00 per year. Joe Legal now has $18,031.00.

    Jose Illegal has no documented income and is eligible for food stamps, WIC and welfare. Jose Illegal still has


    Joe Legal pays rent of $1,200.00 per month, or $14,400.00 per year. Joe Legal now has 9,631 .00.

    Jose Illegal receives a $500.00 per month Federal Rent Subsidy. Jose Illegal pays out that $500.00 per month,

    or $6,000.00 per year. Jose Illegal still has $ 31,200.00.

    Joe Legal pays $200.00 per month, or $2,400.00 for car insurance. Some of that is uninsured motorist

    insurance. Joe Legal now has $7,231.00.

    Jose Illegal says, “We don’t need no stinkin’ insurance!” and still has $31,200.00.

    Joe Legal has to make his $7,231.00 stretch to pay utilities, gasoline, etc..

    Jose Illegal has to make his $31,200.00 stretch to pay utilities, gasoline, and what he sends out of the country

    every month..

    Joe Legal now works overtime on Saturdays or gets a part time job after work.

    Jose Illegal has nights and weekends off to enjoy with his family.

    Joe Legal’s and Jose Illegal’s children both attend the same elementary school.

    Joe Legal pays for his children’s lunches, while Jose Illegal’s children get a government sponsored lunch. Jose Illegal’s children have an after school ESL program. Joe Legal’s children go home.

    Now, when they reach college age, Joe Legal’s kids may not get into a State School and may not qualify for
    scholarships, grants or other tuition help, even though Joe has been paying for State Schools through his taxes,

    while Jose Illegal’s kids “go to the head of the class” because they are a minority.

    Joe Legal and Jose Illegal both enjoy the same police and fire services, but Joe paid for them and Jose did not pay.

    Do you get it, now?

    If you vote for or support any politician that supports illegal aliens… You are part of the problem

    It’s way PAST time to take a stand for America and America!

  6. John Waynesworld

    Recently been listening to WSB radio…unbelievable. I am hearing dueling news narratives, one from Rush Limbaugh (which is seemingly fact-based) and then a flurry of completely opposite ___________ (fill in a word that best describes emotional innuendo and hyperbole from known pro-Democrat sources) from WSB on the half-hour breaks. A really disturbing and purposeful tug-of-war offered up by my local Pravda.

  7. Greg Mendel

    ATTN: JBFalcon (or anyone interested)

    SUBJ: Sous Vide Cooking & Equipment

    After posting about this subject yesterday afternoon before the Super Bowl, I thought I’d elaborate a little, but keep it out of the “football” conversation area.

    First of all, you’ll get plenty of info on sous vide cooking via Google. Start by googling: “Chef Steps” and “SeriousEats” (Also check YouTube.)

    Cooking “sous vide” is, at first, completely foreign to most of us. There’s no flame, just hot water. And another problem is that when you start looking into it, there’s so much information that it becomes confusing. I bought a Sous Vide Supreme “water oven” about four years ago, but haven’t used it often until now because I was dealing with “too much information.”

    Here’s what all you really have to know and understand to cook a piece of meat, a steak for example:

    Follow the manual to heat the water with the machine.
    Seal the steak in plastic. (You can vacuum seal it with a Foodsaver or put in a Zip-Lock bag.)
    Submerge the sealed steak in the water bath and let it cook per directions (time/temp).
    Remove steak after it’s cooked long enough according to directions.
    Take it out of the plastic and dry it with paper towels.
    Put the steak in a very hot skillet and sear it on both sides for a minute or two.
    Bang! It’s ready and cooked to perfection.

    For an idea of cooking times, those depend on the cut of steak. For a medium rare ribeye, you’d cook it for about 3 to 4 hours at 134(F). Other cuts, including roasts, would likely take longer (as much as 3 days). That’s why it’s best to think of sous vide as a sort-of crock pot. It takes some pre-planning, but that’s a mental adjustment and worth it.

    The reward is a cut of meat — any meat — cooked to a perfect temperature. Unlike a steak cooked over flame, you don’t get a steak that’s “pink in the middle.” It will be pink all the way through. It will also be exceptionally moist and tender. Another plus is that the cooking temperature stays precise and consistent (within about half a degree) no matter how long the cooking time, which means the meat will never be overcooked. (Exception: although the meat will never be “burned,” if you cook a ribeye, for example, way longer than called for in the directions, it can turn out a little mushy.)

    Sous vide cooking times are given as a “window,” say 1 to 4 hours. That means the steak will be ready to serve after one hour — but it will be just as “ready” after four hours. That also means that if you’re cooking for company — and the guests are two hours late — no problem. The food just sits in the water, keeping warm, until you’re ready to serve it. (BTW, you can cook frozen meats directly from the freezer. Just add an extra hour to the cooking time.) BTW, things like chicken, fish, and thinner cuts of beef can be ready in an hour or less.

    IMPORTANT: Cooking times and temperatures are important because you’re cooking at lower temperatures than the FDA suggests. That doesn’t mean “unsafe,” because the FDA temps are based on built-in fail-safe numbers for flame cooking that can’t deliver the precision of sous vide. There’s a whole body of science explaining the details, but the numbers found in sous vide guides are safe and reliable.

    As far as equipment, etc., you don’t need all the fancy stuff that’s available. For a sous vide machine, an “immersion circulator” is your best (and cheapest) choice. It’s like a tube (about 16″ +/- long) that attaches to the side of a pot or whatever you choose to put water in. I recently bought a Gourmia machine from Amazon for $70. It works just as well as the $350 “water oven” I already had. I use both of them, but I’d pick the Gourmia if I had to choose.

    Plastic bags: You don’t have to use a vacuum sealer. You can seal things in quality Zip-Lock bags. I use both.

    “Finishing” meat: Even a perfectly cooked steak will not look good when it comes out of the water bath. It’ll look gray and inedible, which is why you have to sear it (“finish” it) in a skillet or on a grill, but that only takes a couple of minutes, and it will taste and look like it’s supposed to.

    The above blather are the basics. Bottom line: If you buy a sous vide machine, it may seem complicated at first, but it really isn’t rocket science. You do have to adjust your brain to some “pre-planning,” sealing food in bags, and finishing in a skillet, but if you follow any of the gazillion recipe/directions that come with the machine or find on the Internet, you’ll never have a bad result. Remember that “cooking times” for sous vide are much like those for a crock pot — 98% of the time is inactive on your part.

    I’ve written about cooking red meat sous vide, but it does a terrific job with other things, such as eggs, some vegetables, pork, poultry, and especially fish. Unlike some sous vide fans, I don’t pretend its the best way to cook everything. Fact is, sous vide cookers have been prohibitively expensive for home kitchens until now. As the prices continue to drop, they’re worth a shot — an unlikely to wind up buried in a drawer.

    1. JB Falcon

      Thanks Greg,
      I logged my wife into the cage so that she could read all of this. She is looking at the link you sent last night at this time.

    2. JB Falcon

      When you get to looking into this Sous Vide Equipment it’s easy to see how someone could get carried away, and broke.

      1. Greg Mendel

        Yeah, but some people had rather show off than cook. Here’s what I have (not counting the older stand-alone machine I got four years ago) and I don’t need anything else:

        1 Gourmia sous vide immersion circulator ($70) [Anova is the popular brand, but the Gourmia is just fine.]
        1 Rubbermaid heavy clear plastic tub, 12 quart w/ Gourmia custom lid ($24.00)
        1 Foodsaver vacuum sealer ($70 or less)
        Vacuum bags for Foodsaver — 50 ft., customizable ($15)
        Zip-lock bags, quart & gallon ($Not much)

        I already had a Foodsaver and bags. You can use Zip-Locks.
        You don’t really need a Rubbermaid tub. You can cook in a 2-qt pot, a dutch oven, or a stockpot. You can always use a beer cooler.

        All you need to get started are the machine (immersion circulator) and some Zip-Lock bags. If you find sous vide cooking suits you, then you might want to get a Rubbermaid or Cambro tub (plastic insulates much better than metal) and those tubs give you more room. A lid isn’t necessary unless you’re cooking a real cheap roast, etc. for more than a day. Long cooks mean evaporation, but you can also cover the water container with Saran wrap. I like to use my Foodsaver because the bags are better for freezing (but I already had one).

        Here’s the thing about long cooks (1+ days, so again think of a crock pot), a beef cut like eye-of-round or tri-tip are tough as nails — but they taste really good, and are cheap. You just can’t cook one of those things long enough in an oven to get it tender without drying it out. You can with sous vide, and cut it with a fork. Think pork shoulder roast and pulled pork, too.

        BTW, I’m really not trying to sell you on this, and I’m not a gourmet cook by any means. I like to cook, but I don’t like to work at it. And I like good food. So, if I discover technology that allows me to cook a steak as good as you’d get at Morton’s of Chicago — without any effort — I’m interested. My wife, BTW, won’t get near the Gourmia, but she’ll wolf down a steak I cook. She loves bleeding-rare red meat, and I’ve never been able to grill a steak as rare as she likes it and still keep it warm, until I got a sous vide.

        1. JB Falcon

          Thanks Greg, We’re going to start with the basic circulator and see if we can cook a tender pot roast. If that works I’m in!

          1. Greg Mendel

            FYI: I’ve never cooked a Pot Roast sous vide, so I can’t give you any advice. I do my pot roasts in the oven, using this recipe and they’ve always turned out great. One of the reasons I like this recipe is that I prefer mashed potatoes instead of potato chunks cooked with the roast.


            I’ve done sirloin tip roasts sous vide and they’ve turned out really good. I’ve used them as a main course beef roast and to slice for sandwiches.

            “Chuck roast,” which is the cut for pot roast, I haven’t cooked sous vide, but I bought one to try this week. Frankly, it’s an experiment. I am certain it will turn out very tender and moist, but it won’t be drowning in the usual pot roast broth out of the plastic bag. I’ll probably have to make the broth separately.

            However, here’s a sous vide recipe for “chuck roast,” but not specifically “pot roast.”


            I’m sure your good-cook wife knows how to make pan sauces. You can make a pan sauce from the delicious dregs left in the skillet after you sear any sous vide meat you “finish.”

            Something I’d recommend trying early, if not first, are some pork chops. (Try to find some with a little fat on them.) I brine all of my chicken and pork, but shouldn’t have to with sous vide. As I’m sure you know, pork chops these days are so damn lean, they almost always turn out dry and tough. I’ve cooked pork chops sous vide recently, and they’ve been really moist and tender (a little fat helps). Cook ’em at 140(F) for 3-4 hours. Here’s a recipe:


            When I finish (sear) meats in the skillet, all I do is heat it really hot and add a modest mix of oil and butter. I tend to salt and pepper the meat AFTER take the meat has been cooked sous vide and just before searing it in the sklillet. I often add some chopped shallots, onions, herbs, or garlic to the skillet. If your wife makes pan sauces, that gives her a base. (I’m just now figuring out pan sauces.)

            Good luck with the pot roast. My only hesitation on a pot roast sous vide is — other than not having done one myself — is that the pot roasts you and I know and love are so dependent on being cooked in all that broth. Sous vide will make the meat tender and perfect, but I’m afraid you’d have to add the broth and stuff after it’s cooked.

            OTHOH, you can make sous vide fried chicken.


          1. Greg Mendel

            Thanks, SG. Sous vide is new (as of the 17th century) and different. I like it, but it ain’t for everybody, especially folks in a hurry. The prices are coming down fast, so if you don’t want to spend the bucks right now, just wait ’til next Christmas.

  8. Arno

    GM– Interesting reading! I’d enjoy more from the Cage Kitchen. No doubt we could ‘spice up the off season’ (sorry) with additional food tips. I love espresso, but had to do a lot of comparison shopping to make a good home brew even slightly affordable.

    1. Greg Mendel

      I don’t want to turn the Cage into a recipe blog, but I fool around with cooking. Being neither a gourmet cook nor a gourmet, I like to share info when I find some method, technology or technique that makes cooking easier and food better. Sous vide is one of those discoveries. It seems exotic at first, but it’s just a tool you can use to produce a desired result: very tender, juicy, tasty meat almost without fail.

      I love espresso too, and espresso-making is a good example of finding a machine that delivers “bang-for-buck.” Espresso and sous vide machines are the kinds of things you look (and pay) for if the “result” is important enough to you. I’ve learned to be careful about such gizmos. Namely, by avoiding an appliance that will end up gathering dust when the novelty wears off. (I have a perfectly good bread-making machine that has been aging in my garage for several years.)

      1. Arno

        Your VENT offering is welcome during this NFL down time. I doubt I’ll go with the sous vide, only because my diet is so restricted now. But I enjoyed reading all about it– evidence that your writing skills remain in trim!

        If the Cage isn’t the next foodie network, it’s still a fun subject, and could spur ramblings on other curious things– like favorite cars. If you’re like me, and the tread is worn thin on tribal politics, I’d enjoy an expanded VENT. There may be a need to rewrite the invitation at the head of the page.

        1. Greg Mendel

          I avoid politics because the subject has become — across the interwebs — exactly that — “tribal.” On both sides. Maybe one day we ‘ll have a blog section heading for “HARMLESS DRIVEL.”

    1. Greg Mendel

      I’m past food and on to gardening. I already have a fine crop of weeds in my raised beds. Didn’t have to do a thing. This happens year after year, and for some reason they never get infested with vegetables.

  9. Flo-Ri-Duh

    Got me some guns – and a a license to carry. Member of a gun range – as is my wife. It’s your responsibility to protect yourself as the calvalry never arrives in time. Never. also have a moat around my place with live crocs, a draw bridge and pit bulls. Almost forgot about the electric fence and razor wire – not to mention the survival food & water. I’m ready for whatever comes. Are you?

  10. John Waynesworld

    “There’s only two things that I demand of my scripts, and they’re the same things my audiences demand. First, I have to get the girl. And second, I have to win all the fights.” – Fred Williamson

    You got that right! lol Happy Birthday to one of my favorite Hollywood NFLers.


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