Devo182
"Well Known Member" TWSS
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- Jan 25, 2015
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That's what I said, the market will dictate. But the market most definitely looks at #1 and #2. It's basic anchoring bias. Ask any hiring manager. There's a top pay that's considered.Has nothing to do with 1, 2, or some pecking order. There's no remuneration scale that list set increases for accomplishments. It's not about what he deserves. He will get paid according to what other schools are offering, it's called the free market.
In the 50’s and 60’s GT was as good as any SEC program, if not better. They left because of a dispute with Alabama and their cheating ways. When UT played GT in Atlanta in 1956 they were the TOP TWO TEAMS IN THE COUNTRY. They are a real academic school but to compare them in football to Vandy and Sewanee is ludicrous and totally ignorant of SEC history.I know plenty about SEC history, in fact I've lived most of it, the rest I heard told by my daddy. The Bobby Dodd years were good, there's John Heisman, and GT had some good teams in the modern era. But in the days of champions being decided on the field, they are nothing.
They are comparable to Vandy (and Swanee for that matter) in many ways, high academics and good in football when dinosaurs roamed. They are in no way comparable to Tennessee, who has been a cornerstone of college football, a hundred years ago and today.
Actually after this season Tennessee loses top 5 hitters in lineup to draft and Beam, Zander, Combs, Kirby and Stamos are gone.Pathetic pitching!! Can't believe we have the 3rd highest ERA!
TV has some tough decisions over this long offseason.
Eh. Depends on the cut. Cuts with more fat/connective tissue really benefit from medium, but cooking a good piece of tenderloin beyond med rare is a crime. If you feel the need to cook any decent piece of beef beyond medium you really shouldn't eat beef.You're disinvited to the cookout. Medium rare, rare, or just kill me now.
And salmonella is a myth to get people to pay for overcooked garbage steak that has to be doused in A1 to be edible
If I don't want to spend the time for smoked salmon, I use mayo, magic salmon seasoning, lemon, pepper, and garlic to prepare the salmon slab. Then, wrap it loosely in aluminum foil and place on the grill for about 15 minutes. Open the packet to vent and let it sit for about 5 minutes before serving.Smoked raw salmon is good
I like it cooked to about medium. Med Rare is meh, but if it's well done it gon be dryyy as Eli Dinkowitz wife.