Yes, Terrys Peeps, but his appetite for their failure is excessive to the point of showing that HE is a big part of the fostering of any local negative outlook on such figures. He just wants to get as many people thinking just like him to turn the public against that type of person. He is abusing his position to advocate his stance and gather a following so that he can feel better about his own past. Drinky and Goff both know it and they have been calling him on his psychosis lately. I just think that it is quite clear that somebody figuratively (or maybe literally) touched his peepee.

[ I cant imagine being as miserable as he is & hating so many people.

I know Brady Hoke's name has come up at Michigan, but Stanford could be a better fit for him.

Yes, Terrys Peeps, but his appetite for their failure is excessive to the point of showing that HE is a big part of the fostering of any local negative outlook on such figures. He just wants to get as many people thinking just like him to turn the public against that type of person. He is abusing his position to advocate his stance and gather a following so that he can feel better about his own past. Drinky and Goff both know it and they have been calling him on his psychosis lately. I just think that it is quite clear that somebody figuratively (or maybe literally) touched his peepee.

We need more of the Guy Fieri type here. I need a recipe for some tortilla soup.

I know Brady Hoke's name has come up at Michigan, but Stanford could be a better fit for him.

Too bad Gus re-signed with Auburn as OC because I would love to have seen what he could do with this Stanford team & Luck, although Luck may not be a fit for Gus's zone read offense.

I thought you believed that Harbaugh was a great coach. Do you think Gus would do as good or better than Harbag?

It just seemed like you seemed to think that Stanford may actually be better with Gus. While I think Gus is pretty good too that would kind of hurt the idea that Harbag is a great coach.

I have no fucking idea what you are talking about. Gus being a good coach makes Harbaugh not so good? I dont understand your logic.

If Gus would do a better job at Stanford than Harbag did then Gus is a better coach than Harbag and therefore the greatness of Harbag is lessened.

Now, if your answer is that both are great I guess that's acceptable but your definition seems pretty wide open as Gus isn't even a head coach.

I don't think Gus is a great coach. Do you?

I love how Bernstein just now discovers that he is a Type A personality and now all of a sudden he is grouping Harbaugh in with the likes of Steve Alford.

I, for one, bet that Bernstein was picked on by a similar type in gym class, etc. in grade school, HS, or college, or at least he was left off a few teams he tried out for. He is a puny little twat and he is exacting his mental revenge against fiery types. Deep scars.

From collegefootballtalk.com on the coaching front, Peterson from Boise State could be a canidate for Stanford.

Too bad Gus re-signed with Auburn as OC because I would love to have seen what he could do with this Stanford team & Luck, although Luck may not be a fit for Gus's zone read offense.
Mike Leach is still available...

Try this. It's money!

Ingredients:

For marinade:
* 2 tablespoons olive oil
* 2 ounces silver tequila
* 2 limes, juiced
* 1 chipotle pepper in adobo sauce
* 1 tablespoon ground cumin
* 1 tablespoon chili powder
* 4 cloves garlic
* 1 teaspoon Mexican oregano
* 1 teaspoon salt
* 1 teaspoon freshly cracked black pepper
* 4 chicken thighs, bone-in, skin removed

For soup base:
* 1 jalapeno, roasted and minced
* 2 tablespoons vegetable oil
* 1 yellow onion, diced
* 4 cloves garlic, minced
* 1 teaspoon chili powder, plus some for dust tortilla strips
* 1 teaspoon ground cumin
* Salt and freshly ground black pepper
* 8 cups chicken stock, make sure this is stock, not broth (recommended: Kitchen Essentials)
* 1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir Glen)
* 1 lime, zested and juiced
* 1 corn tortilla, cut into strips

For serving:
* 2 1/2 cups vegetable oil, for frying
* 8 corn tortillas, cut into strips
* 1 teaspoon salt, plus more for seasoning
* Pinch chili powder
* 3/4 cup sour cream
* 2 tablespoons tequila
* 1 teaspoon freshly cracked black pepper
* 1 Hass avocado, halved, pitted and flesh diced
* 1/2 bunch cilantro, leaves roughly chopped
* Lime wedges, for garnish

Directions

Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth. Put the marinade in a plastic bag along with the chicken. Seal the bag and refrigerate for 6 to 8 hours.

Preheat a grill or grill pan to medium-high heat. Add the jalapeno and grill until the skin is well charred. Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin. When cool enough to handle, remove the stem, skin, and seeds, then finely mince.

Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes. Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste. Cook about 3 or 4 minutes, being careful not to burn the mixture. Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan.

Add the remaining chicken stock, the crushed tomatoes and the lime juice. Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust seasoning.

While soup base is simmering, heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and put on grill. Grill, turning until cooked through, about 14 to 18 minutes. Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred. Keep warm.

For serving:

Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add the tortilla strips and fry until they are golden brown. Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder.

Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper.

To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base. Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro. Garnish with lime wedges and serve.