How Can Vanderbilt Win?
For Vanderbilt to win this game, Lamar Divens, Theo Horrocks, Ralph McKenzie, and Gabe Hall will have to step up and play career games. Middle linebacker Jonathan Goff will have to plug up the holes and get in on a lot of tackles. Our safeties will have to guess right more often than not that each attempted hand-off is not a play-action pass. They will have to cheat toward the run to help shave off a yard or two on the blast and iso plays. All the while, our corners cannot get beat deep and cannot allow their receivers to run for several yards after the catch.
Johnson showed he can get to the perimeter on the bootleg with speed. My guess is he will roll more to the weak-side than last week, as he doesn't want to fool with Moses Osemwegie. Thus, Kevin Joyce will have to contain him, without being totally removed from backing up his interior teammates.
On offense, Vandy must hold onto the ball. It will take a zero turnover game to win this one. Additionally, we must maintain control of the ball for 32 or more minutes and limit
If everything goes our way, we could beat
Tailgating For Vanderbilt vs.
A Little Pig Sooey
Whoaaaaaaaaaaa Pig! Sooey! Vanderbilt fans attending the game Saturday evening in
Let's get a few facts straight about chop suey. Is it really a Chinese dish? There are many accounts of chop suey being an American dish made by Chinese immigrants who came to the West Coast in the latter 19th century to work on the railroads. That is only partially true. The dish really is Chinese. It just wasn't called chop suey until Chinese cooks tried to explain to American eaters what it was. Chop suey translates to "mixed pieces." The non-affluent Chinese of the 19th century basically ate chop suey every night, mixing whatever meat and vegetables they had together in a wok.
Thus, there is no one set recipe for chop suey. For our purposes, I will give a list of my favorite chop suey ingredients. You can vary yours based upon your individual tastes. Of course, if you do not eat pork, like me, you can use chicken just as easily.
If you will be tailgating in a parking lot near Reynolds Razorback Stadium, a wok can effortlessly be used on top of a small grill (with the grate removed).
(Serves 4 people)
10-12 Ounces Sliced Pork or Boneless, Skinless Chicken Breast
2 Tablespoons Vegetable Oil
4 Celery stalks, sliced thinly
1 Large Onion, sliced thinly
2 Large Scallions, sliced thinly
1 Cup Sliced Mushrooms
1 Cup Bean Sprouts
1 Large Red Bell Pepper, Thinly Sliced
1 Can Sliced Water Chestnuts
1 Cup Chicken stock (cooled)
1 Tablespoon Arrowroot Powder (or cornstarch)
2 Tablespoons Soy Sauce (make sure it is fermented)
Salt and Pepper to taste
Marinate the meat and sliced large onion in the soy sauce for 10-15 minutes. Heat your wok (high heat), add the oil, and tilt the wok to thoroughly coat the bottom. Drain the meat and onion, reserving the soy sauce. Add the meat/onion mixture to the wok and begin stir-frying.
NOTE: To properly stir-fry (or chan), you must continually stir while the food is cooking. As Martin Yan would say, "stir-fry and don't stare fry." Continue to stir-fry until the meat is done.
Add the celery, mushrooms, red bell pepper, water chestnuts, and bean sprouts and stir for another two minutes or so to mix with the meat and heat thoroughly.
Take the arrowroot (or cornstarch) and mix it into the chicken broth. Add the reserved soy sauce. Stir briskly to dissolve the powder. Move the food to the sides of the wok, creating a well in the middle. Pour the sauce into the middle and then fold the food over it. It is important to make sure the sauce cooks to destroy the possible bacteria left over from the marinating process. Once it thickens, it should be cooked enough.
Add salt and pepper to taste, top with sliced scallions, and serve immediately. Most people eat this over rice or noodles. Consider brown rice or brown rice noodles for more nutrition.