(02-18-2021, 06:29 PM)Thor Wrote:

(02-18-2021, 05:12 PM)Buttersqauch101 Wrote: It’s almost like those 2 people wouldn’t have left if the gms beforehand actually communicated correctly with the team

I've never seen someone throw stones so hard in a glass house. You were literally removed from the role because of the way you managed the team, you had an opportunity to make the team into something and here they are with draft picks that were never scouted (that you didn't know the position of), trash tier OL bots, heading towards 0-16 with a collapsing team and several key players that had already been driven away, or were in that process well before the new GMs came in.

That's not even accounting for the absurd contract cap situation you've left the team holding onto for the foreseeable future - the damage you managed to do to this team will extend beyond this season, and considering the short tenure you had it's astounding how badly everything went.

If you want to start criticising the way someone else is running a team, maybe you should check your own stats first.

(02-18-2021, 06:42 PM)CLG Rampage Wrote: Do I hear 15 pages? 15 15 15?

(02-18-2021, 05:54 PM)LimJahey Wrote: 2 tablespoons peanut oil, divided

1 tablespoon Cajun seasoning

10 ounces andouille sausage, sliced into rounds

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

1 teaspoon salt

½ teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 teaspoon file powder

1 ¼ cups uncooked white rice

2 ½ cups chicken broth

Step 1
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

Step 2
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Step 3
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

(02-18-2021, 06:49 PM)Thiath Wrote:

(02-18-2021, 05:54 PM)LimJahey Wrote: 2 tablespoons peanut oil, divided

1 tablespoon Cajun seasoning

10 ounces andouille sausage, sliced into rounds

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

1 teaspoon salt

½ teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 teaspoon file powder

1 ¼ cups uncooked white rice

2 ½ cups chicken broth

Step 1
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

Step 2
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Step 3
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Not sure what this is but it sounds tasty will try it

(02-18-2021, 06:43 PM)Jackets28 Wrote:

(02-18-2021, 06:29 PM)Thor Wrote:

(02-18-2021, 05:12 PM)Buttersqauch101 Wrote: It’s almost like those 2 people wouldn’t have left if the gms beforehand actually communicated correctly with the team

I've never seen someone throw stones so hard in a glass house. You were literally removed from the role because of the way you managed the team, you had an opportunity to make the team into something and here they are with draft picks that were never scouted (that you didn't know the position of), trash tier OL bots, heading towards 0-16 with a collapsing team and several key players that had already been driven away, or were in that process well before the new GMs came in.

That's not even accounting for the absurd contract cap situation you've left the team holding onto for the foreseeable future - the damage you managed to do to this team will extend beyond this season, and considering the short tenure you had it's astounding how badly everything went.

If you want to start criticising the way someone else is running a team, maybe you should check your own stats first.

The entire cap situation was from players leaving prior to this season that we did not expect to be leaving so soon. That problem had been plaguing Baltimore since before myself or Butters were the GMs and to place sole blame on him is just asinine.

The reason Baltimore even fell down this far starts from people constantly leaving because they weren’t winning off the bat way back before us. It created a never ending cycle where the foundation players left because they weren’t winning so the future players had to become the foundation. Rinse, recycle, and repeat. It just never got any better unfortunately and that would’ve happened to a majority of any GM options that came in until you have a full reset.

I understand everyone has their reasons for leaving and it wasn’t always “we aren’t winning now so I’m out” but that plays a key role in a lot of decisions. I hope that cycle can be broken but it’s not fair to blame just one person for everything when there was an effort to try and stop something that both Butters and myself stepped into but ended up facing the same challenges that had been happening well before we got there.

(02-18-2021, 06:51 PM)Laser Wrote:

(02-18-2021, 06:49 PM)Thiath Wrote:

(02-18-2021, 05:54 PM)LimJahey Wrote: 2 tablespoons peanut oil, divided

1 tablespoon Cajun seasoning

10 ounces andouille sausage, sliced into rounds

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

1 teaspoon salt

½ teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 teaspoon file powder

1 ¼ cups uncooked white rice

2 ½ cups chicken broth

Step 1
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

Step 2
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Step 3
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Not sure what this is but it sounds tasty will try it

Sounds almost like jambalaya

(02-18-2021, 06:51 PM)Laser Wrote:

(02-18-2021, 06:49 PM)Thiath Wrote:

(02-18-2021, 05:54 PM)LimJahey Wrote: 2 tablespoons peanut oil, divided

1 tablespoon Cajun seasoning

10 ounces andouille sausage, sliced into rounds

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

1 teaspoon salt

½ teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 teaspoon file powder

1 ¼ cups uncooked white rice

2 ½ cups chicken broth

Step 1
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

Step 2
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Step 3
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Not sure what this is but it sounds tasty will try it

Sounds almost like jambalaya