.....Emerald Green and Lemon Yellow.....

Hey, GDF, checking in with y'all. Whatever O has going for it this year, be it a beefier D or a break-out raw talent O-line, know I'll be taking an interest.
And, it must be said, you guys have the most rockin' unis & helmets--and more changes of clothing than my old lady.
Have a great season!

GEAUX TIGERS!

 

I think Oregon will whop up on SCw. 75 scholarships ain't much, just like their schedule... till y'all roll into town and pull a number #6 on them (yes, I used a Blazing Saddles referrence and I mean it). A 12 game regular season and a conference champ game, that is a huge grind. I remember Bama's scholarships issues under Shula killed them for years. They had a lot less talent than Southern Cal, but broke easily to competitive teams like Miss St (pause for laughter)... and generally got skulled in bowl games. Watch Georgia this year, I think they melt under the SEC schedule toward the end of the year, they have fewer scholarships than SoCola, 72 or so.

Now, my scouting of Oregon is far from complete, but I like your QB Benette a lot, he played well when he had to last year and I remember you like the young guy Mariota, too. The offensive and defensive lines are better than last year. D Thomas can flat get it, wow fast and quick, he grew up a lot last year and should be a million times better this season. I am not worried about the skill players. They will be fine. Special teams, no clue, but should be consistent and should scare people if D Thomas is returning kicks and punts. The departures of offensive players seem to be what everyone is focused on with the Ducks, I think the only thing leaving is experience, not talent, the Ducks are now able to reload more than they ever have done in the past.

Defense, well, it has to be a little better. I hate that up tempo game as it can be counter productive against your own defense, but hey, score when you can score. Anyway, I think the d line will play better, as will the line backers to make this a solid unit and get Oregon another Pac championship.

The biggest motivation for the Quack Attack, revenge. Southern Cal should not have won verse Oregon last year and I think they are weaker this year as the scholarship limits take hold. How much can that SCw Qb do? He's only one guy and I am not sure about the talent returning other than the numbers were high, about 18. Regardless, how do you get taken to the wire against Minnesota in a sport other than ice fishing? It's not like they have a new system on offense or defense. Further, the USCw Qb's numbers are rediculious, the hype seems slightly artificial. Oh, and good luck replacing 3 starters on the D Line and a stud left tackle. Pound sand Spoiled Childern.

 

USC iis doomed.....Oregon has that mojo working this year....they're unbeatable in everything. They just whooped our a$$ at our own game.

Oregon chef wins Great American Seafood Cook-Off

The newest King of American Seafood has a mohawk under his crown. Chef Gregory Gourdet of a Portland, Ore., modern Asian restaurant won the ninth annual Great American Seafood. Competition Saturday afternoon in Hall J of the Ernest N. Morial Convention Center. He prepared a slow-cooked dish of chinook salmon, the Oregon state fish.

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Brett Duke, The Times-Picayune​

BRETT DUKE / THE TIMES-PICAYUNE Chef Gregory Gourdet was all smiles after winning the Great American Seafood Cook-Off at the at the Ernest N. Morial Convention Center in New Orleans Saturday, August 11, 2012.
Louisiana's representative in the contest with 16 states came in second. Chef Keith Frentz, cooking with his wife, Nealy Frentz, as they do in their Covington restaurant, LOLA, made a black drum dish with farmers market maque choux, braised collard greens and pickled black-eyed peas in a cane vinaigrette.

In third place was Jack Gilmore, executive chef and owner of Jack Allen's Kitchen in Austin, Texas.
"It feels really amazing," Gourdet said minutes after he was crowned by last year's winner, James Smith, who is the chef for the state of Alabama and cooks in the capital in Birmingham.
Gourdet's dish included, besides the chinoook salmon, butter clams, bacon dashi, porcini, roasted heirloom tomato and crispy sea greens.
The Great American Seafood Cook-Off pitted chefs cooking their best recipe for domestic seafood in their state. Most won a statewide competition or were appointed to the contest by their governors
Sig Hansen of TV's "Deadliest Catch" was master of ceremonies along with chef Cory Bahr of Monroe and Ewell Smith of the Louisiana Seafood Promotion and Marketing Board.
One of six judges, Vicki Wellington, vice president of the Food Network Magazine, based in New York, said the judges' task was "so much fun. There was so much talent. I was really taken by the preparation level and the variety. And the passion each chef had. It was a lot of fun. And delicious."
Winner Gourdet, 37, said before he won that he and his sous chef from Departure, in downtown Portland, had all go well during their allotted hour to cook.
"All our techniques worked out and we didn't forget anything. We had some friends in town who helped us out with equipment," he said.
The 37-year-old chef is originally from Queens and moved to Portland four years ago.
"I love it," he said. He wore a Dungeness crab pin on his chef coat.
On Sunday is a second competition. 4-H member teams from Louisiana, Oklahoma, South Carolina and Mississippi will compete in the 4-H Great American Seafood Cook-Off with time limits, competitive judging and plated dish presentations.

 

I think they mis spelled the winner's name Gourdet....is really a Gaudet !!!

(I had the pleasure of serving Keith Ferentz on many occasions. He and his wife Nealy, were regular customers at the cafe.)