1. Fuller's back, baby
2. Loos-ey Goosey
Anderson added more than than just Fuller to his staff yesterday. He'll be bringing Brad Loos, one of his assistants from CMU, along too.
The Loos' are headed to COMO! Really excited to be joining Coach Anderson at Mizzou. #M-I-Z— Brad Loos (@Mulesbasketball) May 1, 2014
On contacts within Missouri …
"I do feel like that’s my strong suit for Coach Anderson. As far as Mizzou is concerned, I feel like I’ve got pretty good, pretty good pulse of the state, and I don’t want to speak for Coach Anderson, but I know that that’s one of his selling points to Mike Alden and the Chancellor was, ‘Hey, we need to get these in-state kids. We need to get back to recruiting the state of Missouri and not letting these kids go elsewhere. I think that’s where I can come into play and use the relationships and all the commitments and stuff I’ve built up over the years and hopefully keep these kids here."
"There’s a comfort level between me and (Anderson) having been together for 12 years," Loos said. "We know each other inside and out. I can anticipate his needs and take care of a lot of things so he can focus on the big picture. He trusts me to take care of a lot of the inner workings and the day-to-day stuff so he can focus on the bigger things."
"I anticipate I’ll be doing a lot of in-state high school coaches," Loos said. "Over 12 years being in the state I’ve developed a good network of coaches and have pretty good relationships with a lot of the high school coaches around the state. Depending on what Coach wants to do with transfers, I foresee Coach having me do the junior college recruiting as well."
Seems like a real swell guy. Until half of you read this next quote, that is.
Regardless of your opinions on Imo's Pizza, Loos sounds like a good get. He's a guy Anderson has a solid working relationship with, and he's got connections in Missouri. Throw in the fact that Jakeenen Gant confirmed that he'll be a Tiger, and that adds up to a pretty swell day for ol' Kim.
3. Kim Anderson's outchea talkin'
Coach Kim Anderson speaking to a packed house in Mendon, Mo. pic.twitter.com/it1mexz2v3— Mizzou Basketball (@MizzouHoops) May 1, 2014
The University of Missouri Department of Athletics has announced that all tickets have sold out for No. 13 Mizzou Softball's series finale vs. No. 6 Alabama on Saturday, May 3, at University Field. Nearly 2,000 fans are expected to be on hand for the highly anticipated game between the Tigers, currently 14-7 in Southeastern Conference action, and the Crimson Tide (17-4 SEC).
Well hot damn, we got ourselves a showdown coming up! More to come on this from The Beef and Switzy later this afternoon before the series opener tonight on ESPN
5. Now what you're REALLY reading the links for, FOOD
Today's theme: BOOZE
Batting leadoff is a personal favorite. Found the recipe on Reddit, tried it, LOVED it.
Candied Bacon Chocolate Chip Whiskey Cookies (AKA All-Your-Favorite-Things Cookies)
12oz thick cut bacon, good, but not great, its going in cookies, dont waste neuskes on this
1/2 cup brown sugar, divided
1/2 cup (1 stick) salted butter, softened
1/3 cup rendered and cooled (solid) bacon fat
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 shots (1.25oz ea) whiskey
2 large eggs
2 1/2 cups all-purpose flour (1/4 cup reserved)
1 teaspoon baking soda
2 cups (1 12oz pkg) semi-sweet chocolate chips
Preheat your oven to 375, lay out bacon on a parchment lined, lipped baking pan and lightly sprinkle the brown sugar over the top, bake for ~15 minutes, flip, sprinkle with the remaining brown sugar and bake for ~5 more minutes until nice and crunchy, if a few edges look a little burnt, dont sweat it. Move the bacon to a rack to cool, drain and strain grease from the pan and set aside to cool too. You can leave your oven on 375 if theres not a bunch of sausage in the bottom that fell off the last frozen pizza you made and is gonna smolder and stink up the place.
Anywho... Put that 1/4 cup of flour in a small bowl, set aside for now.
In a slightly larger bowl combine the remaining 2.25 cups flour and the wee bit of baking soda. Set that aside too.
In a yet largerish mixing bowl, mix together the butter, bacon fat (youll need to dip into the container in the fridge, 12oz of bacon probably didnt give you enough fat (you dont have a container of bacon grease in the fridge? go make some regular cookies, you dont deserve these)), the sugars, vanilla, and one shot of the whiskey.
Why whiskey you may ask? Well if this were a normal cookie recipe, it would call for one cup (2 sticks) of butter. Were being awesome and replacing half that with delicious bacon fat. BUT! Butter is not 100% fat. In the US at least butter is around 80% fat and 20% water and milky stuff. So 1/2 cup 80% butter fat + 20% water = 80% bacon fat (~1/3 cup) + ~35% whiskey (one shot) Why a little more whiskey than water? whiskey is 40% alcohol, some of which is going to evaporate. Why not just use water? Because fish fuck in it.
Oh yeah, the recipe called for 2 shots. Drink the other one.
Anyways, after all the fat and sugar and booze is creamed together, mix in the eggs one at a time until you have a fairly homogeneous mixture. Take a break from the dough here and chop your hopefully by now cooled candied bacon into manageable cookie appropriate chunks, maybe ~1/3". This stuff is sticky, if you added it to the dough as is youre going to wind up with a solid ball of candied bacon in the middle of the bowl. Delicious yes, but impossible to bake. Remember that first little bowl with the 1/4 cup of flour in it? Toss the sticky bacon pieces in that to keep them separate.
Now to bring it all together, mix in the flour/baking soda to the fat/sugar/eggs about 1/3 at a time, when thats all mixed, gently fold in the bacon pieces and the chocolate chips. Throw the dough in the fridge to chill while you empty the dishwasher so you can use the other baking pans that were in there (dont reuse the one you cooked the bacon on unless you want a big smokey mess), and so you can put all the dirty dishes from the pasta salad you made earlier in there so theres room on the counter for the cookies to cool. All or only some of that may apply to you, but regardless, chill the dough a bit.
On parchment (or silpat if youre rich) lined baking sheets, spoon out about 1.5 tablespoon sized balls of dough evenly spaced. You can do 3 rows of 4 or whatever, i kinda like 11 cookies per pan in a 4:3:4 pattern, but im weird like that. Bake @ 375 for 4 minutes, switch the pans around, top to bottom, back to front, then another 4 minutes, should be just starting to get golden brown around the bottom edged. Remove from oven and let cookies rest on the pans for another 4 minutes, then remove to wire racks to cool completely. Repeat with the rest of it. All of that should make about 5 dozen cookies depending on how much dough you eat before you get to the actual baking.