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Redskins Links – 1/26

Posted by Matt Terl on January 26, 2009 – 4:10 pm

  • The Curly R has the audio of a solid interview Chris Horton conducted yesterday on Sirius NFL Radio. Nothing earthshaking, but if you’re fiending to hear the voice of someone from the Redskins, this is one option.
  • Meanwhile, Rich Tandler and Mister Irrelevant look at the offseason cornerback situation, and they come to very different conclusions regarding DeAngelo Hall. Tandler, methodically going through the current players, suggests that Hall “may be growing up and that his ‘MeAngelo’ days are behind him”. Mr. I, responding to today’s reports on ProFootballTalk, offers a more succinct reaction to the idea of signing Hall: “DO NOT WANT.” (For me, I can see both sides. Hall played well and genuinely seemed to fit in well in the locker room, but I’d still be leery of breaking the bank for ANY single player in this particular market.)
  • The folks over at ExtremeSkins are breaking down the Senior Bowl with a focus on players in the Redskins’ areas of need. A useful resource whether you saw the game or not.

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Monday, January 26: Cooking With Randy Thomas

Posted by Matt Terl on January 26, 2009 – 11:04 am

I’ve spoken to various Redskins about food before — Thanksgiving turkeys and restaurant reviews, for example — but whenever you get them talking about the best cooks in the locker room, there are three guys who get consistently mentioned: Mike Sellers, who is actually nicknamed “Big Mike Barbecue”; Jason Fabini, who mainly gets discussed for his big night at an Italian restaurant; and Randy Thomas, who just about everyone seems to regard as the all-around best cook on the team.

Even so, I didn’t realize quite how ambitious and accomplished a cook Thomas was until I got him talking on the subject — about how long he’s been cooking, about the legendary assortment of food he rolls out, about how cooking is like football, and even learning an impressive-sounding recipe for lamb chops in the process.

Tell me how you got started cooking.
“Well, it started way back when I used to sit around the kitchen when my mom was cooking. I never was one of those street guys. I was really excited to know what was for dinner, ‘when are we going to the grocery store, can I get in the cart, can I push it’ — and it just started growing, where I would experiment cooking with her. I chopped up a couple vegetable here and there, seasoned a couple meats, drop a couple things in the hot grease.” Read more »

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