Each developmental milestone makes it easier. When he can roll over on his own, you’ll feel better. When he can sit up on his own, you’ll feel better. When he can pull himself up to standing, you’ll feel better.

Oh i know. I just changed it because I didn’t want my notifications to be filled with “he’s not a rookie” pile on as one is likely to find here on Kinja. He’s a rook for all intensive purposes.

I admit my error. I assumed the guy was a rook, still was first start but I changed my post to reflect my error.

Roosevelt Potts

LaDell Betts
Laverneus Coles
Frank Wychek
Kevin Dyson
JP Losman

Marvel Smith

Chris Kluwe

Freddie Mitchell, he of “4th and 26" and “I just want to thank God for my hands”.

Kabeer Gbaja-Biamila, who I’m reminded of weekly because his brother hosts American Ninja Warrior

the list is obviously missing Dodgeball

The omission of skateboarding as a top video game sport is criminal. The Tony Hawk games are so good they've completely ruined watching actual skateboarding for me.

Duck confit! Do multiple trials at 10 degree intervals and show cross sections! Let’s get some scientific method to this madness!

I do not have something specific in mind, but I really would love for suggestions on side dish type things. I frequently do my main protein in the bath, but have trouble coming up with side dishes, especially ones that can be cooked in the 130-150 range, where I am doing most of my meats.

I hate to point this out because it makes me feel old, but movies 30, 40, and 50 years ago were the late 60s, 70s, and 80s. Drew’s hammy dialogue example and Casablanca reference relate to movies from the 40s and earlier.

Drew - I think you got the acting question wrong. 30-40 years ago was 76-86, and we’re talking about De Niro, Hoffman, Nicholson, Ford, Pacino etc. all in their primes. Absolutely agree that the Hollywood “Golden Era” 1930's-50's is overrated.

“I don’t.”

This is no joke. Do not go motorboating.

Ironically, these are terrible conditions for motorboating.

I vote for Cheesecake!!!

According to Harold McGee’s On Food and Cooking, savory, roast-y, “browned” flavors don’t really show up until the cooking temperature reaches 250F/120C and caramelization occurs around 330F/165C, which is higher than my little Anova (or the Joule, for that matter) is capable of.