CleaverName
- Chicago but not there anymore
The placebo effect works anywhere/everywhere
Illini Basketball 2022-2023
- Status
Stop by a cross country or a track meet. Almost all on their legs like Coleman.
In that context, it makes sense.
IlliniKat91
- Chicago, IL
Coleman just getting ready for the preseason timed mile runDoes that mean Brad brought the treadmill back?
Ransom Stoddard
Ordained Dudeist Priest
- Bloomington, IL
This has nothing to do with this season, but I just realized that once UCLA and USC are in the conference there will probably no longer be byes in the BTT since it'll be 16 teams. They'll either have to figure out how to jam 8 games into Thursday, or split the first round into 2 days.
ChiefGritty
- Chicago, IL
The Big East did byes when they had 16. The top 4 got double byes and the games started on Wednesday.
Ransom Stoddard
Ordained Dudeist Priest
- Bloomington, IL
Yeah, that's another way to do it that I didn't even consider. I just dislike byes (even when it's the beloved).The Big East did byes when they had 16. The top 4 got double byes and the games started on Wednesday.
yep, that's what I'd expect and hope for.
Quite frankly, you don't want to wear out your top teams ahead of the tournament. I don't have numbers, but I'd guess there's an increase in injury on your fourth straight day of playing.
It's also good for the middling schools. They get a chance to notch a couple wins and perhaps set themselves up for the NIT or improve their bubble resume.
Would be interesting to see the percentage of teams that play 3 or 4 conference games that also make the second weekend or even deeper into the ncaa tournament.
3 point girl
- texas
Not on the roster anymore on fightingillini.com
I don’t think he has ever been listed on the roster.
GrayGhost77
- Centennial, CO
Per stuemke he won't be on campus until December most likely.
pruman91
- Paducah, Ky
Sorry @logjam, couldn't resist.
pruman91
- Paducah, Ky
It's MEDIUM RARE to be set up that way............
Homecoming 2019
- Chicago
I think I agree with this, lets get rid of byes once USC and UCLA join. Give everyone a fair crack at it, since winning the regular season is the highest honor anyway there doesn't seem to be a reason to give them a better shot at the tourney championship as well.
Probably far right...but all look great
pruman91
- Paducah, Ky
Filet
The delicate and lean filet is probably the most popular steak. It is usually cut in 8- or 10-ounce portions and is considered a “lady’s choice.” The cut comes from the tenderloin, the most tender muscle of the animal, which runs along the spine of a steer. Smaller portions cut at the end are called mignon, or “small” in French. A filet has a buttery tenderness that some steak lovers consider too soft.
my choice tomorrow for NL # 3 and I is...................................
Rib-eye
This cut is harvested from the rib section of the steer. It has deep marbling and lots of flavor. When trimmed and cooked properly, the boneless rib-eye will melt in your mouth.
Dry aged vs. wet aged
When meat is aged, microbes and enzymes break down the connective tissues in the muscle, making the meat more tender. Until the invention of the plastic bag 34 years ago, all meat was hung to dry age, during which process the meat sheds water weight, producing a dense, beefier flavor. Then the beef industry discovered that meat could be aged in a vacuum-sealed bag, reducing that lost water weight (and increasing profits). But the meat can’t breathe in that bag, and it ages while in contact with its own blood, which imparts an almost sour note to a steak’s flavor. Today, dry-aged beef is back in style. Many Dallas steakhouses offer it on their menus. The degree to which these restaurants actually dry age their meat in-house is a discussion for another time. I recommend that you ask a server or manager to explain the restaurant’s aging methods before you buy.
The delicate and lean filet is probably the most popular steak. It is usually cut in 8- or 10-ounce portions and is considered a “lady’s choice.” The cut comes from the tenderloin, the most tender muscle of the animal, which runs along the spine of a steer. Smaller portions cut at the end are called mignon, or “small” in French. A filet has a buttery tenderness that some steak lovers consider too soft.
my choice tomorrow for NL # 3 and I is...................................
Rib-eye
This cut is harvested from the rib section of the steer. It has deep marbling and lots of flavor. When trimmed and cooked properly, the boneless rib-eye will melt in your mouth.
Dry aged vs. wet aged
When meat is aged, microbes and enzymes break down the connective tissues in the muscle, making the meat more tender. Until the invention of the plastic bag 34 years ago, all meat was hung to dry age, during which process the meat sheds water weight, producing a dense, beefier flavor. Then the beef industry discovered that meat could be aged in a vacuum-sealed bag, reducing that lost water weight (and increasing profits). But the meat can’t breathe in that bag, and it ages while in contact with its own blood, which imparts an almost sour note to a steak’s flavor. Today, dry-aged beef is back in style. Many Dallas steakhouses offer it on their menus. The degree to which these restaurants actually dry age their meat in-house is a discussion for another time. I recommend that you ask a server or manager to explain the restaurant’s aging methods before you buy.
- Status