Official Haslett/Venturi Thread

[BillyCarpenter1]

08 -- I might eat some crow this year. But, we\'re 2-4 and maybe 3-4 next week. Haslett and Venturi might prove me right yet!! I also think that the Panthers offense will finially catch up to them. Keep an ear out for the fans screaming for Jake\'s head as soon as they lose a couple. Don\'t worry 08 -- Since you like home grown QB\'s, I\'ll serve you some home style crow -- Cajun Style!!

[BillyCarpenter1]

Haslett has this team headed in the right direction it seems. Anyone starting to believe yet?

[saintz08]

BillyCarpenter1

posted on 13/10/2003 at 16:19
08 -- I might eat some crow this year. But, we\'re 2-4 and maybe 3-4 next week. Haslett and Venturi might prove me right yet!! I also think that the Panthers offense will finially catch up to them. Keep an ear out for the fans screaming for Jake\'s head as soon as they lose a couple. Don\'t worry 08 -- Since you like home grown QB\'s, I\'ll serve you some home style crow -- Cajun Style!!

The right thing for Benson to do is to thank Jim Haslett for all the hard work and inform him that he owes it to the fans to do everything in his power and that he must hire a new coaching staff.

Billy it looks like you get a double helping of crow this year .

Got 2 recipes for you to enjoy all that crow with .

Grilled Crow Breast

Breast out crows the same way you would a dove. Soak the breast
in water with a tablespoon of salt for 30 minutes to draw out some
of the blood. Marinate the breast for 20 minutes in Dale\'s Steak
Sauce or other soy based sauce. Red wine also works well but
needs to soak overnight.
Drain off the marinade and place the breast on a hot grill with wet
hickory chips andcook for 10 minutes on each side. Avoid over
cooking as this tends to dry out the meat and toughen it. When
cooked properly the meat cuts and looks like grilled venison.

Crow Stroganoff

Remove breast meat from the bone. Slice into strips about 1/2\"
thick. Place in a pressure cooker with several cloves of garlic, 1/2
cup diced onion, 3 cups of water, 1 teaspoon freshly ground pepper,
1 teaspoon dried lovage leaves (can substitute 1/4 cup celery). Cook
under pressure (10 pounds) for 30 minutes. Cool. Remove and
discard garlic. Add broth from 4 oz. can of mushrooms. Adjust
liquid to measure 3 cups. In a shaker mix 1/4 cup of flour with 1
cup cool broth. Heat remaining broth and add flour mixture;
simmer until thickened. Add meat and mushrooms and bring to a
simmer again. Just before serving, remove from heat and add 1/2
cup sour cream. Serve over noodles or rice.
Recipe courtesy of Sara Jean Peters and Vince LaConte.

Bon appetite.....

[Danno]

Here\'s a thought...
Lets try to dig up as many old posts with predictions that didn\'t transpire and make a pissing contest out of each and every poster here.
No wait, that\'s already being done...AGAIN AND AGAIN AND AGAIN AND AGAIN.
Enough already children GROW F\'ING UP!