The B12 (XII) Forum, home of the 'Front Porch, y'all' at College Football Fan Site, CFB51!!!

Because OU is the only 9-0 team in all the land yet sits at #8 in the CFP rankings, I was thinking this morning about the perception (and to some extent, the reality) of the Big 12 as a weak football conference.  The perception must be a big part of the reason that OU and UT are leaving to join the SEC.

So, of course, like any right-thinking person, I find that it's all Texas' fault! 

In terms of on-the-field performance, if Texas of 2010-2020 had been like Texas of 1996-2009, I don't think that OU and UT would be leaving.  The Big 12 would be stronger, and the perception would be even "more" stronger.

Texas is a blueblood that gets a lot of attention--a national audience--because of its history.  (As does OU, of course, although somewhat less of a national audience, I think.)  If Texas' performance were living up to its reputation, we'd not only be seeing OU and UT having great RRS battles, more often than not, we'd be seeing rematches in the CCG.  That would be making the Big 12 more prominent, we'd have bigger TV contracts, we wouldn't be in the position of getting stuck with so many 11:00 start times for televised games, etc.

So, to the Irate 8 I say, BLAME IT ON THE HORNS!

P.S.  To my original point, I understand that if OU had been blowing out teams like Tulane, Nebraska (), West Virginia, and Kansas, the perception of the Big 12 as a weak conference wouldn't so much.  But OU hasn't been, so it does.

Chile recipe looks good, Fearless.

These days I use reconstituted whole chiles, instead of chili powder.  I get more depth of flavor, although I certainly can't control the flavor profile as tightly.  That's why competition chili cooks tend to use powders as well.

the particular chile powders change depending what I have in the box from Pendery's .

the key is to find a good flavor profile but also a heat profile from mild to damn hot

yup, competitions call for a smooth texture - nothing stuck in yer teeth of gliding over your tongue, so no chile skins or seeds, no tomato skins

and nothing that might be the least bit bitter, such as using beer as a liquid

the particular chile powders change depending what I have in the box from Pendery's .

the key is to find a good flavor profile but also a heat profile from mild to damn hot

yup, competitions call for a smooth texture - nothing stuck in yer teeth of gliding over your tongue, so no chile skins or seeds, no tomato skins

and nothing that might be the least bit bitter, such as using beer as a liquid

I use a Vitamix, there's zero chance of skins or seeds surviving.

Texture is actually one key advantage of reconstituted chile peppers over chili powder.  No matter how long you cook it, the powder always puts a little graininess into the mixture.  Reconstituted peppers, blended in the Vitamix, are absolutely smooth as silk.  I'll never go back to powders.

I had planned on bringing a crockpot full of this chili to the tailgate for the OSU game Saturday, but with the 11am kickoff I relented

many Yankees and poor dirt farmers aren't familiar with eating a bowl of Red for breakfast

Oh man, chili for breakfast is one of winter's great pleasures.  I like to fry an egg and put it on top.  So good.

I use a Vitamix, there's zero chance of skins or seeds surviving.

Texture is actually one key advantage of reconstituted chile peppers over chili powder.  No matter how long you cook it, the powder always puts a little graininess into the mixture.  Reconstituted peppers, blended in the Vitamix, are absolutely smooth as silk.  I'll never go back to powders.

good to know, now I need another appliance

holy moly!  $400 for a blender?

Let me know when, maybe er can meet up if you have time.  Even if not, I can provide recommendations for restaurants and set you on the correct path.

We should have time, I think, I would plan on it, you can speak Francais with my wife.