Dan
Game Thread: Illinois at Wisconsin
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Tacomallini
- Washington State
BMoreIllini
- Baltimore, MD
O/U line dropped quickly today. Started at 154.5 and now it's at 151.5. Wisconsin's AdjT (Tempo) is ranked 326th, which has to account for the low total (considering UI's recent games).
Just means there’s a lot of money coming in on the under.
Stay home on shooters, their post players alone won't outscore us.
Chad Fleck
- Eureka, IL
I think I'd like to see Storr try and cook TSJ. I don't think it goes well for him.
The Galloping Ghost
- Washington, DC
We are averaging 94 points in our last 5. Wisky might play at an incredibly slow pace, but goodness knows we will give up plenty of opportunities and still certainly get ours. I'd take the over. But also, I'm not about that gambling life.
These three games coming up will tell us a lot. All three teams bring their own set of challenges.
Wisconsin - We're going to have to show that we can win in a half court game and guard the three point line. We're not putting up 90 and it's not going to be a track meet where we're getting a ton of transition points. The defense has to do their part and this is one of those games where we need one of the guards to orchestrate things. All question marks.
Purdue - Not much to say here. We know the challenge. We're not strong in the paint, so the guards have to come through, again, defensively. They have to make interior passes difficult, while still getting out to guard the three point line. Last time we played them, Renn-Kauffman had open shot after open shot and just killed us.
Iowa- We mirror them. Tough road game, but we have to contain their guards.
This is way too long of a post, covering too much. The gist here is that starting today....
1)Our guards have to be able to control the pace and we have to run and offense and not be stagnant.
2) Obviously guard the three point line
3)Have to keep their guards in front. No dribble drives that creates breakdowns. We get slaughtered on collapse and kick outs, back cuts, straight line drive, dishes and finishes. This should be #1 on the list.
Let's see what we got!
Wisconsin - We're going to have to show that we can win in a half court game and guard the three point line. We're not putting up 90 and it's not going to be a track meet where we're getting a ton of transition points. The defense has to do their part and this is one of those games where we need one of the guards to orchestrate things. All question marks.
Purdue - Not much to say here. We know the challenge. We're not strong in the paint, so the guards have to come through, again, defensively. They have to make interior passes difficult, while still getting out to guard the three point line. Last time we played them, Renn-Kauffman had open shot after open shot and just killed us.
Iowa- We mirror them. Tough road game, but we have to contain their guards.
This is way too long of a post, covering too much. The gist here is that starting today....
1)Our guards have to be able to control the pace and we have to run and offense and not be stagnant.
2) Obviously guard the three point line
3)Have to keep their guards in front. No dribble drives that creates breakdowns. We get slaughtered on collapse and kick outs, back cuts, straight line drive, dishes and finishes. This should be #1 on the list.
Let's see what we got!
skyIdub
Winged Warrior
*nods to the French
www.citygirlfarmlife.com
"But, just to give you some perspective – the French and others in Europe have been eating badger for years."
To cook one badger you’ll need:
1 badger
1 glass of pig’s blood
1 small glass of armagnac
1 ginger root
1 bottle of dry, sparkling white wine
2 eggs
1 pot of crème fraîche
salt and pepper
500g forest mushrooms OR chestnuts to accompany
100g butter
oil
Eviscerate and skin your badger,(YES!!!) and soak it in a fast-flowing river for at least 48 hours. This will help you to de-grease it more easily.
Once the badger is de-greased, cut it into pieces, brown it in a frying pan with butter. When the pieces are golden and stiff, flambée with the armanac, season and add a grated soup-spoon of ginger, fresh if possible.
Pour over the wine and simmer gently for at least two hours.
At the end of the cooking time, mix the chopped badger liver (cooked before hand in a little oil), the glass of blood, two egg yolks, a coffee-spoon of ginger and the crème fraîche, and pour into the cooking dish. Serve immediately.
This dish goes well with wild mushrooms or chestnuts.
Cooking Badger - Mini Van Dreams
My kids have come up with the best way to cook badger. Me? I'll pass. Check out a real recipe for badger, a delicious one for burgers and read the story.
www.citygirlfarmlife.com
"But, just to give you some perspective – the French and others in Europe have been eating badger for years."
To cook one badger you’ll need:
1 badger
1 glass of pig’s blood
1 small glass of armagnac
1 ginger root
1 bottle of dry, sparkling white wine
2 eggs
1 pot of crème fraîche
salt and pepper
500g forest mushrooms OR chestnuts to accompany
100g butter
oil
Eviscerate and skin your badger,(YES!!!) and soak it in a fast-flowing river for at least 48 hours. This will help you to de-grease it more easily.
Once the badger is de-greased, cut it into pieces, brown it in a frying pan with butter. When the pieces are golden and stiff, flambée with the armanac, season and add a grated soup-spoon of ginger, fresh if possible.
Pour over the wine and simmer gently for at least two hours.
At the end of the cooking time, mix the chopped badger liver (cooked before hand in a little oil), the glass of blood, two egg yolks, a coffee-spoon of ginger and the crème fraîche, and pour into the cooking dish. Serve immediately.
This dish goes well with wild mushrooms or chestnuts.
I'm going to reiterate what Robert Rosenthal tweeted: I care WAY more about staying undefeated against the Badgers than I do against Michigan. I hate these guys.
texillwek
🔶🔹🔸🔷
*nods to the French
Cooking Badger - Mini Van Dreams
My kids have come up with the best way to cook badger. Me? I'll pass. Check out a real recipe for badger, a delicious one for burgers and read the story.
"But, just to give you some perspective – the French and others in Europe have been eating badger for years."
To cook one badger you’ll need:
1 badger
1 glass of pig’s blood
1 small glass of armagnac
1 ginger root
1 bottle of dry, sparkling white wine
2 eggs
1 pot of crème fraîche
salt and pepper
500g forest mushrooms OR chestnuts to accompany
100g butter
oil
Eviscerate and skin your badger,(YES!!!) and soak it in a fast-flowing river for at least 48 hours. This will help you to de-grease it more easily.
Once the badger is de-greased, cut it into pieces, brown it in a frying pan with butter. When the pieces are golden and stiff, flambée with the armanac, season and add a grated soup-spoon of ginger, fresh if possible.
Pour over the wine and simmer gently for at least two hours.
At the end of the cooking time, mix the chopped badger liver (cooked before hand in a little oil), the glass of blood, two egg yolks, a coffee-spoon of ginger and the crème fraîche, and pour into the cooking dish. Serve immediately.
This dish goes well with wild mushrooms or chestnuts.
I have a feelin’ Drago would have been a Wisconsin recruit had he chosen basketball. No doubt.
I think he seems more like a Boikermaker.
Drago only 6'5 per Wikipedia page. He'd need to grow another foot or so.
The gamblers don’t know us very good, do they?
Do we hate them or like them?
They all hate hair that’s for sure
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