J’Raan Brooks | Page 2 | The Boneyard

J’Raan Brooks

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He's got my seal of approval. He is a slightly less athletic Marquese Chriss if he works hard. Would be the most skilled incoming big man we've had since Drummond.
 
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When he committed to USC were the west coast Huskies a finalist? I am sure Chill had a little something to do with that so maybe we hold a potential trump card, which would be our only hope if there is any.

Nice player, just watching the video kid is pure basketball can shoot it has a very nice feel for the game around the basket something we haven't seen a long time. Long shot probably but would be monster get. Trending the right way again with the talent they are recruiting on the big mans side. The kids we have, the kids we are recruiting and the ones who will sign, good stuff.

Now let's get basketball going, let's hear some dirt from practice - PC game this week. I mean baseball is now officially over so perfect timing.:oops:
 
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Yuck. Wrong Huskies.

At least the staff is getting some recruiting help from Emmitt. Check out the comments.

upload_2017-10-23_10-25-18.png
 

Chin Diesel

Power of Love
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Read the title of the thread and needed about .000003 seconds for this to pop in my head.

 
C

Chief00

I guess Notre Dame won't be implementing the Blaze strategy any time soon.
The parent company should have been all over this particular franchisee with their own inspections and follow-up of the the State of IN findings.
Meanwhile, in Storrs, CT things are firing on all cylinders!
 

ctchamps

We are UConn!! 6 >>>1!
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So folks here's the Blaze strategy for the new S&C coach.



That studio is located across the street from a Blaze Pizza Restaurant. We blazing here folks.
 
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Not for nothing, but Blaze does not use wood in their ovens. They are gas fueled.
 
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Just gas at Blaze... unless Storrs is special somehow. But I tend to think it isn't. They do heat their oven up pretty good. 900 degrees or so.

Gas and wood cook pretty similarly anyway. Gas ends up more even, doesn't get the flavor of whatever wood you're using, loses some character from the wood's variance in temperature. Gas maybe slightly drier because of moisture lost from wood. Lots easier to manage obviously... Coal on the other hand, is very dry and hot. Think Pepe's. More water in dough is normal. Different experience altogether.

All this to say, I hope the Blaze strategy isn't attempted on pizza snobs. Might backfire.
 
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