Indiana @ Michigan Post-Game Thread

[Striper 192]

My biggest compliant and fear early in the season was that this team played with little excitement or emotion (besides the Creighton game and Thomas Bryant).   The Duke game they looked like zombies.  One complaint that I have consistently had with Crean is that his teams seem to often lack that killer instinct.  This was true even at times with the 2012-13 team.  Since the New Year this team has developed a true killer instinct.  While the quality of their opponents in the Big Ten hasn't been great, they have no problem stepping on the necks of their opponents (not often do you get back to back 30+ point blowouts in the Big Ten).  Happy to see that this team has seemed to make a turn, and can only hope they keep it up during the tougher stretch of the schedule.

[MartintheMopMan 7,765]

After that extra helping of roasted Wolverine, I suddenly have a craving for some deep fried Lion

You should never fry lion, the moisture content of the meat and lack of marbling will lead to very tough and an extremely gamey taste. Lion should be roasted, grilled, or prepared on the stove-top in a cast iron skillet. You're going to want to add a fat, I'd suggest bacon grease, but if you're talking to your lion supplier and they have fat from another predator, you have to go with it. The flavor profile will change with the addition of prey, so it's all about what you're looking for.

 

If you have the opportunity to eat a whole lion, the best method of preparation is to field dress it with the skin on and cook it on a spit over an open fire for about 4 hours. The skin keeps what little fat the lion has against the meat and will give you the best overall taste and texture. It will be less gamey this way too, similar to a coyote if cooked the same way.

 

Either way, lion is just coming out of season so Saturday will be one of your last chances. Nicky USA, our local supplier, has been out of stock for most of the season. Lion has been difficult to stock and price with the recent publicity over that dentist. Nicky USA is considering not restocking it and has removed it from their product list for the time being.

[Stuhoo 88,950]

Can he do anything besides jump yet? I remember when he was a freshman the media got super high on him because he could jump, not much else, but he sure could jump

Marcus Lee is like a 5*, sober Hanner Perea.

[IUBB666 201]

Just got tickets to the IU vs Iowa game. Just to let you guys know, I've only been to about 5-6 IU games. One of them was the Kentucky game when they were number 1 and Ohio st when they were number 2. We've never lost a game when I've been there. Let's go Hoosiers !

[hoosha61 386]

Prior to the game I thought ithe results would define us as a contender or pretender. Every road game is a challenge, but I felt we were better at every position. Our flat start had me worried, but Crean's TO and Yogi's response were executed perfectly. While still concerned about Troy and Robert, the frosh continue to impress. I'm not quite ready to label OG the next VO, but my goodness he's playing well. Was glad to see Nick shoot better, if we are to reach our goals I think he is a real X factor. This W should really be a confidence builder, on to PSU! Go Hoosiers!

[Class of '66 Old Fart 90,121]

You should never fry lion, the moisture content of the meat and lack of marbling will lead to very tough and an extremely gamey taste. Lion should be roasted, grilled, or prepared on the stove-top in a cast iron skillet. You're going to want to add a fat, I'd suggest bacon grease, but if you're talking to your lion supplier and they have fat from another predator, you have to go with it. The flavor profile will change with the addition of prey, so it's all about what you're looking for.

 

If you have the opportunity to eat a whole lion, the best method of preparation is to field dress it with the skin on and cook it on a spit over an open fire for about 4 hours. The skin keeps what little fat the lion has against the meat and will give you the best overall taste and texture. It will be less gamey this way too, similar to a coyote if cooked the same way.

 

Either way, lion is just coming out of season so Saturday will be one of your last chances. Nicky USA, our local supplier, has been out of stock for most of the season. Lion has been difficult to stock and price with the recent publicity over that dentist. Nicky USA is considering not restocking it and has removed it from their product list for the time being.

Somebody has way too much time on their hands!  :biggrin:

[hoosierbgh 1,270]

Excellent lion cooking tips, however I'm afraid you have mixed up your lions! The Nittany Lion is actually of the North American mountain variety not the bigger, stronger, and gamier African variety your culinary tips referred to. The proper way to prepare Nittany Lion is to shred it after slow roasting like pulled pork. It can occasionally be tougher than expected so you can't short cut the slow methodical preparation required but when treated with the appropriate caution can be an excellent prelude to some spicy blackened Hawkeye.

[Hoosiers219 178]

OG and Morgan aren't the only ones demonstrating growth this season. Crean is coaching some of his best ball since the 2011-2012 team.

I've been pretty down on CTC for quite some time, but he does appear to have made some changes and learned from his mistakes. I'm still reserving judgment, but want to give measured props to CTC at this point.

Also, kudos to our frosh, but let's forego any one and done talk. TB is the only possibility in the group and I truly believe he would benefit from another year, if for no other reason than maturity/socialization. He can also use work on his lateral movement both on and off ball D. He's improved in this area and I expect to see further improvement as the year progresses.If he gets lottery pick $, I suppose he has to pull the trigger. I think he stays and cashes in after his sophomore year as a top 10 pick.

[MartintheMopMan 7,765]

Somebody has way too much time on their hands!  :biggrin:

Mostly I just have too much knowledge about cooking and eating predators. It's rare to have an opportunity to display it.

 

 

Excellent lion cooking tips, however I'm afraid you have mixed up your lions! The Nittany Lion is actually of the North American mountain variety not the bigger, stronger, and gamier African variety your culinary tips referred to. The proper way to prepare Nittany Lion is to shred it after slow roasting like pulled pork. It can occasionally be tougher than expected so you can't short cut the slow methodical preparation required but when treated with the appropriate caution can be an excellent prelude to some spicy blackened Hawkeye.

I understand how my mention of the dentist would make you believe I was talking about the African lion, but I was talking about the mountain lion. I do not know of any suppliers of African lion except a couple highly specialized restaurants. As far as I know, the average consumer cannot purchase raw African lion.

 

Mountain lions (in many states) can be hunted, killed, dressed, and eaten. I believe most domestic lion meat comes from Montana, who have a similar tag system to Louisiana's Gator Tags. 

 

And a Hawkeye is not an animal, just a weird reference to a Native American chief. Though, I guess they have adopted the hawk mascot, and blackened would be a nice way to serve hawk.

[HoosierAloha 30,102]

It's rather interesting to see who post in the chat when the team is playing poor vs. them playing well.  It's nice to see the team play well and Crean to have good game too just to see them run along.