Kicking the tires

[ToddStrong]

Kirk Ferentz has been your head coach for 18 years now and is in his mid 60's. How much longer do you really expect him to roam the sidelines? If he decides to hang up the whistle in the next two years will nepotism cause you to have Ferentz JR. as your head man?

What kind of coach would you expect your program to hire? I think after this year you'll have maybe 10 or more Power 5 job openings. Just theoretically picture Iowa as one of those jobs. Are you a top 30 program? From what I know I would say you would be below Florida, Tennessee but above Arkansas, Ole Miss in the SEC. In the Big XII you would be around West Virginia and above Kansas State.

Listening to your coach would lead me to believe you are incapable of constantly competing with the Ohio States. If your coach thinks of you as a developmental program I can't imagine that instills much excitement or confidence in boosters or potential recruits. Wake up and kick the freaking door in Kirkland! It's like watching paint dry........

 

[hawkinne]

Kirk Ferentz has been your head coach for 18 years now and is in his mid 60's. How much longer do you really expect him to roam the sidelines? If he decides to hang up the whistle in the next two years will nepotism cause you to have Ferentz JR. as your head man?

What kind of coach would you expect your program to hire? I think after this year you'll have maybe 10 or more Power 5 job openings. Just theoretically picture Iowa as one of those jobs. Are you a top 30 program? From what I know I would say you would be below Florida, Tennessee but above Arkansas, Ole Miss in the SEC. In the Big XII you would be around West Virginia and above Kansas State.

Listening to your coach would lead me to believe you are incapable of constantly competing with the Ohio States. If your coach thinks of you as a developmental program I can't imagine that instills much excitement or confidence in boosters or potential recruits. Wake up and kick the freaking door in Kirkland! It's like watching paint dry........

Don't watch or listen. Problem solved Troll.

 

[thewop]

Has anyone ever actually kicked their tires? I've seen it on tv, but why? Why does anyone kick the tires?

 

[Freyvet]

Has anyone ever actually kicked their tires? I've seen it on tv, but why? Why does anyone kick the tires?

Hmmm... Great question? Are tires just expected to burst if they aren't any good?

 

[thewop]

Hmmm... Great question? Are tires just expected to burst if they aren't any good?

exactly! you can't tell the tire pressure that way either. Maybe a mechanic can help us out?

 

[hawkedoff]

Kicking tires was invented by tire salesmen. Great way to tell which people are the rubes.

 

[Freyvet]

exactly! you can't tell the tire pressure that way either. Maybe a mechanic can help us out?

But there are so mechanics. Any you recommend?

 

[HemiHawk]

Kirk Ferentz has been your head coach for 18 years now and is in his mid 60's. How much longer do you really expect him to roam the sidelines? If he decides to hang up the whistle in the next two years will nepotism cause you to have Ferentz JR. as your head man?

What kind of coach would you expect your program to hire? I think after this year you'll have maybe 10 or more Power 5 job openings. Just theoretically picture Iowa as one of those jobs. Are you a top 30 program? From what I know I would say you would be below Florida, Tennessee but above Arkansas, Ole Miss in the SEC. In the Big XII you would be around West Virginia and above Kansas State.

Listening to your coach would lead me to believe you are incapable of constantly competing with the Ohio States. If your coach thinks of you as a developmental program I can't imagine that instills much excitement or confidence in boosters or potential recruits. Wake up and kick the freaking door in Kirkland! It's like watching paint dry........

The trolls are out in force this season.

 

[bojihawk44]

If your coach thinks of you as a developmental program

Well, we are. And we always will be a developmental program. It's not possible for us to become an Ohio State or Michigan so why would he waste his time trying? Go out, recruit kids who are mostly under the radar, develop them, win and send a lot of them off to the NFL. Not sure what's wrong with that.

 

[Johnsoda123]

I kicked a pig once....it was a razorback.

 

[EvilMonkeyInTheCloset]

Kirk Ferentz has been your head coach for 18 years now and is in his mid 60's. How much longer do you really expect him to roam the sidelines? If he decides to hang up the whistle in the next two years will nepotism cause you to have Ferentz JR. as your head man?

What kind of coach would you expect your program to hire? I think after this year you'll have maybe 10 or more Power 5 job openings. Just theoretically picture Iowa as one of those jobs. Are you a top 30 program? From what I know I would say you would be below Florida, Tennessee but above Arkansas, Ole Miss in the SEC. In the Big XII you would be around West Virginia and above Kansas State.

Listening to your coach would lead me to believe you are incapable of constantly competing with the Ohio States. If your coach thinks of you as a developmental program I can't imagine that instills much excitement or confidence in boosters or potential recruits. Wake up and kick the freaking door in Kirkland! It's like watching paint dry........

Iowa > your team

 

[SotaHawk87]

Well, we are. And we always will be a developmental program. It's not possible for us to become an Ohio State or Michigan so why would he waste his time trying? Go out, recruit kids who are mostly under the radar, develop them, win and send a lot of them off to the NFL. Not sure what's wrong with that.

Amen! The teams trying are very minnesota-ish

 

[Herkmeister]

Kirk Ferentz has been your head coach for 18 years now and is in his mid 60's. How much longer do you really expect him to roam the sidelines? If he decides to hang up the whistle in the next two years will nepotism cause you to have Ferentz JR. as your head man?

What kind of coach would you expect your program to hire? I think after this year you'll have maybe 10 or more Power 5 job openings. Just theoretically picture Iowa as one of those jobs. Are you a top 30 program? From what I know I would say you would be below Florida, Tennessee but above Arkansas, Ole Miss in the SEC. In the Big XII you would be around West Virginia and above Kansas State.

Listening to your coach would lead me to believe you are incapable of constantly competing with the Ohio States. If your coach thinks of you as a developmental program I can't imagine that instills much excitement or confidence in boosters or potential recruits. Wake up and kick the freaking door in Kirkland! It's like watching paint dry........

Saw this and you came to mind immediately Mr. Troll.

 

[K OKeefe]

Kirk Ferentz has been your head coach for 18 years now and is in his mid 60's. How much longer do you really expect him to roam the sidelines? If he decides to hang up the whistle in the next two years will nepotism cause you to have Ferentz JR. as your head man?

What kind of coach would you expect your program to hire? I think after this year you'll have maybe 10 or more Power 5 job openings. Just theoretically picture Iowa as one of those jobs. Are you a top 30 program? From what I know I would say you would be below Florida, Tennessee but above Arkansas, Ole Miss in the SEC. In the Big XII you would be around West Virginia and above Kansas State.

Listening to your coach would lead me to believe you are incapable of constantly competing with the Ohio States. If your coach thinks of you as a developmental program I can't imagine that instills much excitement or confidence in boosters or potential recruits. Wake up and kick the freaking door in Kirkland! It's like watching paint dry........

I love that you would take the time to troll a "developmental program." It shows that you are "developmentally challenged."

 

[Dauminator]

Has anyone ever actually kicked their tires? I've seen it on tv, but why? Why does anyone kick the tires?

I do it for a laugh.

 

[Hawk_4shur]

This thread reminds me of a similar troll thread that one of our fellow HR posters responded with a very nice recipe for apple strudel. Anyone have that recipe? Now would be a good time to discuss it.

 

[Suterman]

Apple Strudel
1 Ratings

1 Comments

• Prep25 MIN
• Total1 HR 15 MIN
• Ingredients8
• Servings10

The strudel of your dreams has arrived. Flaky, filled with apples and walnuts and incredibly easy to make.

Roxana Yawgel



Savings on 2 ingredient(s)
Enter Zip to change location:
Showing offers for:
Ingredients
1 1/2
cups diced peeled apples SAVE $
1/2
cup chopped toasted pecans
1/4
cup packed brown sugar
1
teaspoon ground cinnamon, if desired
Flour for dusting
1
can Pillsbury™ refrigerated crescent dinner rolls SAVE $
2
tablespoons butter, softened
Additional softened butter
Powered by Chicory
Steps
Hide Images

• 1
  Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
• 2
  Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
• 3
  Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
  
  
• 4
  For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
  
  
• 5
  Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

 

[Suterman]

Apple Strudel
1 Ratings

1 Comments

• Prep25 MIN
• Total1 HR 15 MIN
• Ingredients8
• Servings10

The strudel of your dreams has arrived. Flaky, filled with apples and walnuts and incredibly easy to make.

Roxana Yawgel



Savings on 2 ingredient(s)
Enter Zip to change location:
Showing offers for:
Ingredients
1 1/2
cups diced peeled apples SAVE $
1/2
cup chopped toasted pecans
1/4
cup packed brown sugar
1
teaspoon ground cinnamon, if desired
Flour for dusting
1
can Pillsbury™ refrigerated crescent dinner rolls SAVE $
2
tablespoons butter, softened
Additional softened butter
Powered by Chicory
Steps
Hide Images

• 1
  Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
• 2
  Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
• 3
  Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
  
  
• 4
  For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
  
  
• 5
  Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

I think the softened butter is the key. Your thoughts?

 

[Hawk_4shur]

Cinnamon, "if desired"? C'mon. How can you not desire cinnamon?

Otherwise, looks like an awesome recipe. Do you think a "developmental cook" could make that?

 

[Suterman]

Cinnamon, "if desired"? C'mon. How can you not desire cinnamon?

Otherwise, looks like an awesome recipe. Do you think a "developmental cook" could make that?

I do if he can retain his focus and execute.

 

[spiderland]

I think the softened butter is the key. Your thoughts?

Okay, now I’m lost. Is this thread about mechanics who kick car tires or about apple strudel? And how did a pig get involved? JFC, can we stay on topic for once?

 

[Hawk_4shur]

I do if he can retain his focus and execute.

Wouldn't it be simpler, and much easier, to go get 5* pastry chef to make the strudel? If you want good strudel, you might as well go with the best. Otherwise, you risk inferior strudel.

 

[Freyvet]

Wouldn't it be simpler, and much easier, to go get 5* pastry chef to make the strudel? If you want good strudel, you might as well go with the best. Otherwise, you risk inferior strudel.

I know a 2* star developmental chef who apron-shirted his first year and is now a pretty good cook!

 

[Hwk-I-St8]

I don't know if I've ever had strudel. I confused it with streusel, which I love.

Anyone have a recipe for that?

 

[Hawk_4shur]

I don't know if I've ever had strudel. I confused it with streusel, which I love.

Anyone have a recipe for that?

The word is often confused with “strudel” here in the States, but they’re not even close to the same thing. Strudel is of course a type of layered pastry that hails from Austria. Streusel is a crumb topping that was first popularized in Germany. The word itself means “scattered” or “sprinkled”, or more literally “strewn.” A classic streusel is a mixture of flour, white sugar and soft butter, sometimes with a little cinnamon mixed in. It’s a nice way to add sweetness, richness and texture to a cake. Now me, I like a little more pizazz in a streusel, so I gravitate to recipes that contain nuts and brown sugar. Sorta like this:

3 ounces (1/2 cup plus 2 tablespoons) all-purpose flour
3 ounces (1/2 cup minus two tablespoons) brown sugar (light or dark)
2 ounces (4 tablespoons) softened butter
3 ounces (3/4 cup) walnuts or pecans
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (fresh grated is best)
a few drops vanilla extract

Combine all the ingredients in the bowl of a food processor…

…and pulse until the mixture is coarse and crumbly.

I should emphasize that this recipe is really only a rough guide. For my coffeecake I used extra pecans because I wanted to use up the bag. That made the streusel not only a little darker in color but a bit more crumbly. Some people like a little more butter, some less. All I can say is — experiment! Streusel keeps very well at room temperature for a few days or in the fridge for a few weeks.

VARIATION 1: For a lighter streusel, for Danish or kolache or coffee cakes, use this recipe:

2.5 ounces (1/2 cup) flour
3.5 ounces (1/2 cup) packed brown sugar
2 ounces (1/2 stick) soft butter
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon grated lemon zest

Combine all together in a bowl and work by hand into a crumbly topping.

VARIATION 2: For the lightest possible streusel of use on muffins or coffee cakes, try this:

3 ounces (1/2 cup plus 2 tablespoons) all-purpose flour
3 ounces (3/4 cup) powdered sugar
2 ounces (4 tablespoons) softened butter
1 teaspoon grated lemon zest

 

[Dauminator]

Wouldn't it be simpler, and much easier, to go get 5* pastry chef to make the strudel? If you want good strudel, you might as well go with the best. Otherwise, you risk inferior strudel.

I'd prefer a chef who earned his stripes in the kitchen rather than a fancy dan who earned a 5* chef degree by reading books in a classroom.

 

[K OKeefe]

Sargent Schultz loved it when Louis LeBeau would make him strudel. In fact, Schultz would divulge everything he knew for the 5* strudel.

 

[Hwk-I-St8]

The word is often confused with “strudel” here in the States, but they’re not even close to the same thing. Strudel is of course a type of layered pastry that hails from Austria. Streusel is a crumb topping that was first popularized in Germany. The word itself means “scattered” or “sprinkled”, or more literally “strewn.” A classic streusel is a mixture of flour, white sugar and soft butter, sometimes with a little cinnamon mixed in. It’s a nice way to add sweetness, richness and texture to a cake. Now me, I like a little more pizazz in a streusel, so I gravitate to recipes that contain nuts and brown sugar. Sorta like this:

3 ounces (1/2 cup plus 2 tablespoons) all-purpose flour
3 ounces (1/2 cup minus two tablespoons) brown sugar (light or dark)
2 ounces (4 tablespoons) softened butter
3 ounces (3/4 cup) walnuts or pecans
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (fresh grated is best)
a few drops vanilla extract

Combine all the ingredients in the bowl of a food processor…

…and pulse until the mixture is coarse and crumbly.

I should emphasize that this recipe is really only a rough guide. For my coffeecake I used extra pecans because I wanted to use up the bag. That made the streusel not only a little darker in color but a bit more crumbly. Some people like a little more butter, some less. All I can say is — experiment! Streusel keeps very well at room temperature for a few days or in the fridge for a few weeks.

VARIATION 1: For a lighter streusel, for Danish or kolache or coffee cakes, use this recipe:

2.5 ounces (1/2 cup) flour
3.5 ounces (1/2 cup) packed brown sugar
2 ounces (1/2 stick) soft butter
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon grated lemon zest

Combine all together in a bowl and work by hand into a crumbly topping.

VARIATION 2: For the lightest possible streusel of use on muffins or coffee cakes, try this:

3 ounces (1/2 cup plus 2 tablespoons) all-purpose flour
3 ounces (3/4 cup) powdered sugar
2 ounces (4 tablespoons) softened butter
1 teaspoon grated lemon zest

This looks great. Nice introduction too. Well done.

 

[Hawk_4shur]

I'd prefer a chef who earned his stripes in the kitchen rather than a fancy dan who earned a 5* chef degree by reading books in a classroom.

Really? Well, then you are "settling". Who says 5* chefs don't work hard at their craft too? If you want championship strudel, you need to get some 5* chefs. Otherwise, you might occasionally have some awesome strudel, but most times it's just going to be mediocre. I mean, at the very least get a 4*. 2* and 3* chefs belong in places like DeKalb and Toledo - there is no way those places will ever compete for a strudel championship.

 

[Hawk_4shur]

This looks great. Nice introduction too. Well done.

Thanks. Don't forget the lemon zest. Otherwise it will be zestless.

 

[CJ Beat Hard]

Cinnamon, "if desired"? C'mon. How can you not desire cinnamon?

Otherwise, looks like an awesome recipe. Do you think a "developmental cook" could make that?

I love Cinnamon, she's one hell of a dancer

 

[PlutoDroid]

I'd rather go to a really good BbQ joint and eat my weight in Kansas City ribs than spend two hundred dollars and get a small piece of meat sandwiched by lettuce and sauce in a five star restaraunt . Tip your waitress folks. Try the veal.

 

[bagdropper]

Thanks. Don't forget the lemon zest. Otherwise it will be zestless.

Zestless? That my good sir will not stand! We gotta step up our recruiting for lemon zest.

 

[ToddStrong]

If everyone in life was as accepting of their lot in life we would never have any movement or new discoveries. Oh well. for those of you who accept mediocrity and being the whipping boys of Ohio State.

c'est la vie

 

[hawkfeever]

Kirk Ferentz has been your head coach for 18 years now and is in his mid 60's. How much longer do you really expect him to roam the sidelines? If he decides to hang up the whistle in the next two years will nepotism cause you to have Ferentz JR. as your head man?

What kind of coach would you expect your program to hire? I think after this year you'll have maybe 10 or more Power 5 job openings. Just theoretically picture Iowa as one of those jobs. Are you a top 30 program? From what I know I would say you would be below Florida, Tennessee but above Arkansas, Ole Miss in the SEC. In the Big XII you would be around West Virginia and above Kansas State.

Listening to your coach would lead me to believe you are incapable of constantly competing with the Ohio States. If your coach thinks of you as a developmental program I can't imagine that instills much excitement or confidence in boosters or potential recruits. Wake up and kick the freaking door in Kirkland! It's like watching paint dry........

4 or 5 more years. Let's BF establish a record as OC. If bad record then they both will be gone. If good record as OC then he steps in and we be good. Kirk will go play with the grandkids and stop by once in a while after that. He is fit for a 60 something year old. Watched him and Doyle running in the indoor facility. I know he used to run in town but had to give that up cause of knee issues I think he stated.

 

[ToddStrong]

Is BF the incumbent to his father? After a few years as the O.C I guess that answer might present itself. A.Ds don't make decisions based off the common fan nor should they. However they should listen to the fans in certain regards like how does the face of their program present himself and his players. Kirk is a fine man so my hats off to him and his players for that(not that it matters).

 

[ANYCHawk]

This thread took an odd -- but delicious -- turn

 

[Gonzo Bloor]

I like bourbon.

 

[DougFHawkeye]

I like peeples.

 

[Wasnt-drunk-didnt-troll]

You know what's better than a strudel? A Dutch letter. You talk about a light flakey crust. Plus the almond mixture..... SOLID.