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Who is the biggest downgrade?

DC3 said:
The TE group. Not just losing Arroyo in but Mccormick in goalline/short yardardge will be hard to replcace unless they throw McCoy out there with 6 oline.
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Going to move him from starting LG to TE? Doubtful
 

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DTP said:
I never understand the “I don’t like blood” people. I know it’s not blood. But even if it was YOU’RE EATING THE FLESH OF A DEAD ANIMAL. You have no problem ripping through a muscle from an animal but the idea that there might be blood involved is where you draw the line? Tear the flesh off a cow’s rib bone with your bare hands and teeth? No problem. But eeeewwww blood? I don’t get it.


I refuse to eat a steak more than medium rare.
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Bro if you're eating meat, knowing full well what they do to make sure it gets on your plate from the moment the animal gets born, you're already a bit perverted.

I literally eat raw pork called "Mett". Like... "blood" is the issue? Really?
 
Bender said:
Bro if you're eating meat, knowing full well what they do to make sure it gets on your plate from the moment the animal gets born, you're already a bit perverted.

I literally eat raw pork called "Mett". Like... "blood" is the issue? Really?
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Exactly. Like when people get uncomfortable eating a fish with the head still on. I want to stare that fish in it’s dead eyes while I scrape the meat off it’s bones.
 
Bender said:
Bro if you're eating meat, knowing full well what they do to make sure it gets on your plate from the moment the animal gets born, you're already a bit perverted.

I literally eat raw pork called "Mett". Like... "blood" is the issue? Really?
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Over here we had an issue in the past with Trichinosis caused by a parasitic worm. People had to cook pork to well done to make sure they didn't get it. That was due to feeding garbage to pigs. We don't have that problem anymore, but the well done pork perception persists.

Now, let's talk steak tartare or carpaccio.
 
DC3 said:
The TE group. Not just losing Arroyo in but Mccormick in goalline/short yardardge will be hard to replcace unless they throw McCoy out there with 6 oline.
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Lol…Not really. The dude was an average blocker at best

The words McCormick and "hard to replace" should never be in the same post
 
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JD08 said:
Over here we had an issue in the past with Trichinosis caused by a parasitic worm. People had to cook pork to well done to make sure they didn't get it. That was due to feeding garbage to pigs. We don't have that problem anymore, but the well done pork perception persists.

Now, let's talk steak tartare or carpaccio.
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You can still get medium/medium rare pork at higher end places that know how to source and prepare their pork. I’ll usually make my think cut chops around medium at home. Not pink on the inside but definitely not fully dried out, overcooked mess.
 
JD08 said:
Over here we had an issue in the past with Trichinosis caused by a parasitic worm. People had to cook pork to well done to make sure they didn't get it. That was due to feeding garbage to pigs. We don't have that problem anymore, but the well done pork perception persists.

Now, let's talk steak tartare or carpaccio.
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Even seen Raw? One of my favorite movies.
 
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Bender said:
Bro if you're eating meat, knowing full well what they do to make sure it gets on your plate from the moment the animal gets born, you're already a bit perverted.

I literally eat raw pork called "Mett". Like... "blood" is the issue? Really?
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Yea!!!.. I go to a restaurant and tell the waitress " Bring the cow to the table and I'll slice off what I want to eat now and ride the rest home !!!! "...
 
Ispyin said:
Northern Virginia Cane

Nystateofmind was more entertaining in a happy way
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Lol. So, in other words, everything you said was proven wrong and everything I said was proven correct? Got it. My advice is to try and understand contract law and not get your legal sources from Warchant, but you are too dumb.
 
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