Skip to main content

Boris posted:

Foles gets $50 Million guaranteed - Hey Blake Bortles is on the market

This is the guy I want. Should come cheap and has a crap ton of arm talent. He had no business starting right away and the coaching staff in Jacksonville was stupid for doing so. Nice low-cost/potentially high-reward flier. He'll need his lower-body mechanics overhauled but why not? 

Don't get me wrong, I want a couple of decent starters or solid contributors, but there's very little risk in picking up a project for pennies. 

Last edited by Herschel

Iโ€™m just thinking how much Petitine likes the big interior guys vs outside. Get him in the rotation at a fair deal and would be an upgrade over Mo? Iโ€™m already looking 2nd Tier guys. Not a bad thing. League shows thatโ€™s how you build. Maybe a smaller splash vs the High-Dive cannonball attention whores. Will be interesting to see how Detroit situation plays out next year. They spent a shitload of cash today.

Herschel posted:
Boris posted:

Foles gets $50 Million guaranteed - Hey Blake Bortles is on the market

This is the guy I want. Should come cheap and has a crap ton of arm talent. He had no business starting right away and the coaching staff in Jacksonville was stupid for doing so. Nice low-cost/potentially high-reward flier. He'll need his lower-body mechanics overhauled but why not? 

Don't get me wrong, I want a couple of decent starters or solid contributors, but there's very little risk in picking up a project for pennies. 

In a QB hungry league some desperate team will sign him to start IMO

I searched who the Packers have tendered this year and this was the first result...

โ€œI know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question:

Why is meat pounded, what is the result that one wants? I'd be happy to learn both the gastronomical purpose, and what really happens to the meat (fibres etc)
What types of meat should I pound? What types would possibly be a bad idea to pound?
What should I think of when pounding to get a good result?โ€

Tavis Smiley posted:

I searched who the Packers have tendered this year and this was the first result...

โ€œI know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question:

Why is meat pounded, what is the result that one wants? I'd be happy to learn both the gastronomical purpose, and what really happens to the meat (fibres etc)
What types of meat should I pound? What types would possibly be a bad idea to pound?
What should I think of when pounding to get a good result?โ€

So, in other words, Reggie Gilbert.

Post
×
×
×
×
Link copied to your clipboard.
×