Best QB of my generation for sure. Let's hope he rides off into the sunset. It will be interesting watching writers try to destroy his legacy for the next few years. But he made 178 million so that will buy a few legal watch dogs. Sent from my SGH-M919 using Tapatalk
A man more qualified than any of us makes his opinion known: http://boston.cbslocal.com/2016/04/...of-all-time/?cid=facebook_98.5_The_Sports_Hub
The interview came right after Br*dy finished felching Bel*ch*ck so it should be taken with a grain of salt.
And the fact he has zero connection to either QB gives him no reason to have any bias. Sarcasm aside, Billy has shown a great amount of respect for Manning in the past.
Hey, remember that time he held that sham press conference where he did a science experiment for Randy Moss? Good times. Maybe he only talks up the players who make his cheating feel worth it.
Bill Belicheck says that the player who's tied to his very legacy is the greatest QB of all time? Well that settles for me. Absolute take every legitimate argument the rest of the world has and throw them in the river. I love that Patriots fans can come on here and set us sraight.
Lobster thermidor Preparation Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells. Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes. Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently. Preheat broiler. Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side. When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
