Some names to watch before it’s deleted

[hoops156]

As a Bills fan I'm kinda shocked that Dorsey wasn't interviewed right away... although that could mean a couple of things. He's already gone to the Giants or....maybe he's been signed sealed and now just waiting to be delivered here...(probably not but interesting that he wasn't done in house first)

hes gone to the giants.

 

[Gsugradcanefan]

Who’s ready to get back to talking about pizza? I’ll start the great debate…

NY style or deep dish?

Hint: if it’s not deep dish you’re wrong

Deep dish is trash. Might as well eat lasagna or a casserole. I just moved to the Chicago area and I'm already tired of chicagoans going on and on about how supposedly great it is. NY style all day

 

[kccanefan]

What you eat is called quiche .... not pizza

 

[We the Boss]

Maybe the Rooney rule?

"The rule has been expanded to require teams to interview at least two external minority candidates for general manager/executive of football operations positions and all coordinator roles."

That’s what I’m thinking

 

[soddyCane]

don't forget Tyrique transfer

Mario coming

Saying Blake and Manny's job were tied together.

When the media was saying Manny might stay, it was always "No, that ship has sailed"

 

[Alex Del Piero]

don't forget Tyrique transfer

Mario coming

Tyrique transfer was amazing, @Cribby even got the time of the announcement right.

 

[Canefan73]

hes gone to the giants.

Leaving Josh Allen for Daniel Jones would be career suicide.

 

[hoops156]

Leaving Josh Allen for Daniel Jones would be career suicide.

you'd be surprised to find out but DJ wont be a QB there much longer.

same w Tua in miami. no new coach is tying their future to a **** QB.

 

[hoops156]

Deep dish is trash. Might as well eat lasagna or a casserole. I just moved to the Chicago area and I'm already tired of chicagoans going on and on about how supposedly great it is. NY style all day

they're different pizzas. deep dish made right is good. NY style is good for a daily slice.

I prefer the new haven style pizza where its more well done

 

[Cryptical Envelopment]

Who’s ready to get back to talking about pizza? I’ll start the great debate…

NY style or deep dish?

Hint: if it’s not deep dish you’re wrong

Today's stop on the "I don't care what you think I am right about NYC pizza so shut up" tour is DiFara's.

Di Fara

www.difarapizzany.com

FYI this is a master class slash pizza Ted Talk. If you claim to know a little something about pizza, you can skip all the words below because you've most certainly made the pilgrimage, but for the Papa John's and Little Caesars kids, take notes.

Dom opened DiFara's in deep Brooklyn (Midwood) in 1965 and he still makes the pizzas there quite often. Up until maybe three years ago, he made all off them. His beautiful soul hunches (literally - his back is busted from almost 50 years of pizza making - he SUFFERS for our joy) over every pie, slowly adding each ingredient as a block-long line of tourist schmucks lose their minds waiting. DiFara's is my death row pizza, so there's that. And no, I am not confirming whether I have or have not killed a man, but be careful. The secret? They give a crap. That and he also used the best ingredients the world has to offer, and their oven has the remains of 1,000,000 dead pizza souls seasoning it for all eternity. That matters. When your pie finally comes out, you will reach for it, trying to get it into your mouth before the drool dripping from your face hits the counter, but alas, he will pull it back from your grasp, because he hasn't hand-cut any fresh basil over it yet. Don't worry, it will still be so f'ing hot when you get it the first bit will scald your entire mouth so much you will start googling hospitals (Mt. Sanai, Brooklyn is your best bet - if you're so burnt you can't speak just bring the top of the DiFara's pizza box and show it to them, they will know what to do). The second bite is where you're going to do the permanent damage though, because their pizza is so good you won't stop eating it just because of some mouth trauma.

Also don't sleep on their squares.

Also, become my friend. Dom let's me rent the joint out for unlimited pizzas at night every once in a while when I'm in the city. Bring good wine please.

 

[TheOriginalCane]

I recall somebody mentioning a few years ago that UM DID own several homes somewhere off of Old Cutler that was used for employees. Tear downs just for building lots were selling for $750,000 - $900,000 when I moved out of the Gables at the end of 2013.

You have about 80 houses that are south of Miller. At an average of $1 million per house, it's pricy, but you also expand the size of the campus (if you did tear-downs). You've got about 20 houses on Campo Sano at an average of $2 million per house. You've got about 30 houses between Granada and Sistina (below Pisano) at about $1 million per house.

So, for between $100 and $150 million, you could expand the size of the campus and create a "no-complaint" buffer zone. Or push to $200 million and ignore Campo Sano in favor of working northward of Miller. Win-win-win.

 

[Alex Del Piero]

Who’s ready to get back to talking about pizza? I’ll start the great debate…

NY style or deep dish?

Hint: if it’s not deep dish you’re wrong

The only right answer is Italian.

You gotta come to Rome in order to visit the Pope.

 

[Felonious Monk]

I'm quite certain that the university is tuned in to our frustration level. Many posters were having the bubble guts because every other team was hiring a new head coach, but we hadn't even fired ours yet. Boom, we got Mario. Then people here wet themselves fretting that we didn't have an AD or that Nunez allegedly told us to pound sand. Then lo and behold along comes Rad.

Maybe just sit back and wait without complaining about how long it's taking and you'll be happy with the results.

 

[Canefan73]

you'd be surprised to find out but DJ wont be a QB there much longer.

same w Tua in miami. no new coach is tying their future to a **** QB.

That's no secret that they'll move on, but there's no way I'd risk my career on an unknown draft pick vs. Josh Allen. If you're coaching Mahomes, Burrow, or Allen your job becomes infinitely easier. If he's wanting to pick the fastest way to become a head coach then it's a no-brainer imo.

 

[kccanefan]

Today's stop on the "I don't care what you think I am right about NYC pizza so shut up" tour is DiFara's. FYI this is a master class slash pizza Ted Talk. If you claim to know a little something about pizza, you can skip all the words below because you've most certainly made the pilgrimage, but for the Papa John's and Little Caesars kids, take notes.

Dom opened DiFara's in deep Brooklyn (Midwood) in 1965 and he still makes the pizzas there quite often. Up until maybe three years ago, he made all off them. His beautiful soul hunches (literally - his back is busted from almost 50 years of pizza making - he SUFFERS for our joy) over every pie, slowly adding each ingredient as a block-long line of tourist schmucks lose their minds waiting. DiFara's is my death row pizza, so there's that. And no, I am not confirming whether I have or have not killed a man, but be careful. The secret? They give a crap. That and he also used the best ingredients the world has to offer, and their oven has the remains of 1,000,000 dead pizza souls seasoning it for all eternity. That matters. When your pie comes out, you will reach for it, trying to get it into your mouth before the drool dripping from your face hits the counter, but alas, he will pull it back from your grasp, because he hasn't cut any fresh basil over it yet. Don't worry, it will still be so f'ing hot when you get it the first bit will scald your entire mouth so much you will start googling hospitals (Mt. Sanai - Brooklyn is your best bet - if you're so burnt you can't speak just bring the top of the DiFara's pizza box and show it to them, they will know what to do). The second bite is where you're going to do the permanent damage though, because their pizza is so good you won't stop eating it just because of some mouth trauma.

Also don't sleep on their squares.

Also, become my friend. Dom let's me rent the joint out for unlimited pizzas at night every once in a while when I'm in the city. Bring good wine please.

Di Fara

www.difarapizzany.com

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Looks like he's slipping on his pepperoni placement.

 

[JimmyJohnsonsHair]

Addition or subtraction to the staff today at 5pm et?

Safe money is on subtraction.

 

[Canes Legacy]

Today's stop on the "I don't care what you think I am right about NYC pizza so shut up" tour is DiFara's. FYI this is a master class slash pizza Ted Talk. If you claim to know a little something about pizza, you can skip all the words below because you've most certainly made the pilgrimage, but for the Papa John's and Little Caesars kids, take notes.

Dom opened DiFara's in deep Brooklyn (Midwood) in 1965 and he still makes the pizzas there quite often. Up until maybe three years ago, he made all off them. His beautiful soul hunches (literally - his back is busted from almost 50 years of pizza making - he SUFFERS for our joy) over every pie, slowly adding each ingredient as a block-long line of tourist schmucks lose their minds waiting. DiFara's is my death row pizza, so there's that. And no, I am not confirming whether I have or have not killed a man, but be careful. The secret? They give a crap. That and he also used the best ingredients the world has to offer, and their oven has the remains of 1,000,000 dead pizza souls seasoning it for all eternity. That matters. When your pie comes out, you will reach for it, trying to get it into your mouth before the drool dripping from your face hits the counter, but alas, he will pull it back from your grasp, because he hasn't cut any fresh basil over it yet. Don't worry, it will still be so f'ing hot when you get it the first bit will scald your entire mouth so much you will start googling hospitals (Mt. Sanai - Brooklyn is your best bet - if you're so burnt you can't speak just bring the top of the DiFara's pizza box and show it to them, they will know what to do). The second bite is where you're going to do the permanent damage though, because their pizza is so good you won't stop eating it just because of some mouth trauma.

Also don't sleep on their squares.

Also, become my friend. Dom let's me rent the joint out for unlimited pizzas at night every once in a while when I'm in the city. Bring good wine please.

Di Fara

www.difarapizzany.com

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You ever have L&B Spumoni Gardens in Brooklyn?

 

[JD4]

some of y’all need to head over to FoodInSight

This is a college football thread fellas

 

[Cookie917]

Yeah , this board " reported it". Just like It reported Kevin Smith would be the rb coach days before anyone on a premium site. Or Ladson would be transferring back in Dec.Also Parrish days before he commited. Or Mcclemdon interviewed for the Uga job and would take it if offerered. Nobody , I repeat nobody had that last week. Lastly this site reported Nunez rumors was bs and there was a power five Ad in talks. Two days later Rad pops up. I'll happily bump that thread if ya want and you can time stamp it.

That's just a few examples in recent weeks. This board has 4-5 posters more plugged in then than all the premium sites so rolling your eyes or clowning it in multiple posts doesnt make you right or true.

I may be misreading but I thought his post was actually defending Mario.

1. Post links article about Brady potentially taking Bears QB Coach;

2. Different poster comments Mario needs to read the interview room better and not wait on a guy's answer who is willing to be a QB Coach at any NFL team;

3. Third poster asks where he has heard Mario "waited" for Brady to make a decision and if it was any where outside the board. I actually do not recall anyone saying, "Job is Brady's to turn down, we are going to wait on all other candidates until he gives us a decision" so I get where the question comes from.

 

[SpikeUM]

Miami Dade population has increased by almost 800,000 since 1989 .. and a good 60-70% of those new residents are middle and upper middle class individuals who have purchased SECOND homes in Miami .. with their main residence being in Guatemala, Peru, Panama, Argentina, Chile, Brazil, Dominican Republic. The Latin American ag import business exploded in Miami and growers all ofer Latin America have homes and have opened offices in Miami. Areas like "Doral" in 1989 was a cow pasture without even a single gas station or restaurant. Today it is a city within Miami / Dade .. with a population that is 70% Venezuelan .. Venezuelan Mayor .. and the balance of the residents are from all over Latin America. It isn't pinellas county .. home prices in Coral Gables, Key Biscanye, are not dropping.

And if they do temporarily drop........