BigDropper

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in athens GA, day drinking/eating and late night

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We live about 40 minutes from DT and frequently find ourselves wandering the streets of Athens eating and drinking the local offerings.

FOOD & DRINK
Emmy Squared Pizza - Detroit style pizza with interesting topping combinations, a really good burger. Good beer & wine. Near Bottleworks on Prince

South Kitchen + Bar - Typically a good beer list & good cocktails. Duck fat tater tots, fried chicken, shrimp & grits. Near the Classic Center. Probably the place we eat at the most frequently.

Seabear Oyster Bar - Oyster Happy Hour 4-6pm & 10pm-12am everyday, frozen Negroni on tap, good beer selection, outstanding cocktail program, scallop fried rice. In Bottleworks on Prince. Wife's favorite restaurant in Athens.

Chuck's Fish - good place to split apps or sushi & have a drink. Not a fan of their main courses. Decent beer & cocktails. Corner of Broad St. & Hull.

Shokitini - better sushi than Chuck's Fish. Really good tuna. Cold beer, some wine, ok cocktails.

Osteria Olio* - high end Italian. Ok beer, great cocktails & wine list. Good when it's good but service can be hit or miss. Lobby of the Rivet House Hotel.

The National* - high end Spanish-inspired Mediterranean food. Great cocktails & wine. We like to sit at the bar or in the bar area and share a plate or two over drinks. Hancock Ave. Near CCBC

Five & Ten* - Modern, upscale southern cuisine with European influences. Split a couple apps & have a bev at the bar.

*higher end places that might require an rsvp

DRINK
Creature Comforts Brewing Company (CCBC) - Best beer in Georgia (IMO). Taproom offers other beverages besides beer, but why bother? Hancock Ave

Cura - Newish cocktail bar and distillery by Creature Comforts Brewing Co. located behind the main taproom, that serves handcrafted cocktails using house-distilled spirits like rum and gin, alongside other craft beverages. Hancock Ave

Oak House Distillery - Cool local distillery operated by a UGA alumnus Foid Scientist & Biochemistry Professor. Decent spirits. Cool atmosphere. A bit out of the way. Outside the loop off Macon Hwy.

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saw a suggestion for a late night place in athens called "the world famous"?

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My favorite stop for late-night eating & drinking. Open until 2am on weekends. An eclectic cross-section of local Athenians. Very diverse & non-discriminatory. Great burger & fries.

First of all you replied

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Don't do this. You will end up with a standing rib roast that you just removed literally half of the crust from.

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to my statement that deboning and retying the roast to the bones was the preferred method.

Your statement that [half of the crust would be removed.] is a gross over-exaggeration of the truth. After deboning an retying the roast to the bones, 1/4 to 1/3 of the otherwise exposed surface would be covered by the bone. That's way less than the half that you claimed would be lost.

Here's an image of the roast I did last night. Pay particular attention to the red line. Thats the portion of the roast that is adjacent to the bone. Now look at the green line. That's the part of the roast that is exposed to air and will brown,forming a crust. Notice that the green line is longer than the red line. Therefore half of the crust will not be removed cooking it the way I recommended.



In conclusion, never have I had the problem of removing half of the crust from a rib roast by deboning and retying it to the bones. Never have, never will...

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Don't do this. You will end up with a standing rib roast that you just removed literally half of the crust from.

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never had that problem.

Cook the shrimp before adding to cooked macaroni & cheese so they have their own flavor. This can be achieved through various cooking methods using different flavorings. There's really no wrong way to do it. Just depends on your desired end result. I've added boiled shrimp that I cut into smaller pieces with good results. N.O. style BBQ shrimp is another good option. Of course you can always sautee with your favorite cajun/ creole seasoning.

For breadcrumbs, you can't go wrong with Calabrian mollica.

Ingredients:
2 tbsp olive oil (or a mix of oil and butter)
? cup panko breadcrumbs
2-3 anchovy fillets, or more to taste
1 tbsp chopped jarred Calabrian chilies or paste
1 clove minced garlic
Salt to taste
Instructions:
Heat the oil in a small nonstick pan over medium heat.
Add the breadcrumbs and stir to coat.
Add the chopped Calabrian chilies, anchovies, and garlic, cooking and stirring constantly until the breadcrumbs are golden brown and the garlic is fragrant (about 5 minutes).
Immediately transfer to a bowl to prevent burning and season with salt.

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high schools should be telling students to consider trades

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They are... not all, but some. Depends on the state, city, and district.

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low trust people make the new culture lower trust as well

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This type of behavioral contagion is dangerous to our society because it amplifies bad behavior faster than institutions and norms can correct it and isolated problems turn into systemic ones. Take, for example, the erosion of trust in our democratic election processes, the quiet quitting phenomenon, or the recent shoplifting sprees. Mistrust in our otherwise safe institutions are jeopardaized by misinformation being spread on social media and online.

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Is the same thing true for parts of the crab?

I would put whole gumbo crabs in the stock as well. Should I use only certain parts of the crab if I want a less “muddy” stock?

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Remove the face, & gills (dead man's fingers), if they are not already removed, as these can impart bitterness in the stock.

Personally, I leave the shrimp heads on because they impart a rich, briny flavor and contain fat that adds incredible depth to your stock, making it less "fishy" and more intensely shrimp-flavored. Only use fresh heads and roast or sautee them first before simmering for best results.

You can draw some tentative patterns, but the evidence does not support a clean, causal conclusion about Frank Wilson by itself. Here’s what can and cannot be reasonably concluded.

What the evidence does suggest

1. LSU rushing success is not tightly coupled to Wilson’s presence

* LSU produced elite rushing seasons both with and without Wilson.
* Peak rushing years occurred:

* With Wilson (2013–2017 Fournette/Guice era)
* Without Wilson** (2007–2008, 2019)

That weakens any claim that Wilson alone “creates” great rushing offenses.

2. Wilson recruited many elite backs — but did not uniquely develop them

* It’s fair to credit Wilson for recruiting:

* Fournette
* Guice
* Hill
* Davis-Price
* Durham

* However:

* Production varies wildly among Wilson recruits.
* Some had Heisman-level seasons (Fournette).
* Others were role players or mid-level producers.

Recruiting success ? guaranteed elite output.

3. Offensive context matters more than RB coach

The biggest spikes in rushing yards align with:

* Offensive identity (run-heavy vs spread)
* QB rushing threats (Daniels years inflate team totals)
* OL quality
* Game script

Example:

* 2019: elite rushing efficiency without a run-first offense
* 2022–23: high team rushing totals driven heavily by QB runs

4. Wilson-era production clusters around a golden generation

The Fournette/Guice stretch (2014–2017) is doing most of the statistical lifting for pro-Wilson arguments.

Outside that window:

* Wilson years look average, not dominant.
* Post-Fournette, production normalized quickly.

What the evidence does NOT prove

X That Wilson consistently elevates RB production
X That LSU rushing declines without him
X That his recruits outperform non-Wilson recruits on average
X That recent struggles are evidence of his value (too many confounders)

Strongest defensible conclusion

Frank Wilson was an excellent recruiter during a specific era, but LSU’s rushing success is far more dependent on offensive philosophy, line play, and quarterback usage than on the RB coach alone.

That’s a measured, evidence-supported takeaway—and it avoids overstating correlation as causation.

:lol:

What are they saying in Spanish after the trip?