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Salguero a Pro Football Hall of Fame selector

The Pro Football Hall of Fame has asked me to serve as one of 50 selectors that will vote to determine the Hall of Fame class of 2014 on Saturday.

I will serve as an alternate in place of former Miami Herald sports editor Edwin Pope, who is not present at this year's Super Bowl and wil not be at the meeting to determine which of the 17 finalists becomes part of the new class of inductees. Pope has been South Florida's representative to the Hall of Fame ever since I can remember.

A determination on a permanent South Florida rep will be made in the months following Super Bowl and I will be considered for that high honor. Regardless, I feel privileged to be among the few who have ever gone behind the so-called curtain to see and participate in the process of electing a HOF class.

There are 17 finalists whose HOF status will be decided Saturday.

K Morten Andersen: Played 25 seasons and was the most prolific scorer in NFL history when he retired. Was in seven Pro Bowls and at his retirement was first in games played, most points scored (2,544), most consecutive games scoring (360), most FGs attempted (709), most FGs made (565), most FGs of 50 or more yards in a career (40) and most FGs of 50 or more yards for a season (40).

RB Jerome Bettis: Played 13 seasons with the Los Angeles/St. Louis Rams and Pittsburgh Steelers. Was chosen to six Por Bowls. Gained 13,662 yards over his career, which was fifth on the all-time list at the time of his retirement. Had eight 1,000-yard seasons. Averaged 3.9 yards per rush. Was comeback player of the year in 1995.

LB Derrick Brooks: Never missed a game during his 14-year career. Names NFL's defensive player of the year in 2002. Was Pro Bowl selection 11 times and All-Pro six times. Had three interception returns for TDs in 2002, second most ever for a season. Retired Tampa Bay's all-time leader in tackles for a career (2,196) and a game (23). Was part of the 2000s all-decade team. Was the Walter Payton man of the year in 2000.

WR Tim Brown: Played 17 seasons. Starting in 1993 Brown recorded nine consecutive 1,000-yard seasons. He had 10 seasons of 75 or more catches. Was on the 1990s all decade team. Selected to the Pro Bowl nine times. Caught 1,094 passes for 14,934 yards with 100 TDs. Aslo had three punt return TDs and one KO return TD. Led the NFL in pass receiving in 1997 and kickoff returning in 1988.

Owner Edward DeBartolo Jr.: Purchased the San Francisco 49ers in 1977. Team went 2-14 two consecutive seasons before DeBartolo hired Bill Walsh in 1979. Walsh draft Joe Montana. San Francisco won the Super Bowl in 1982. Under DeBartolo team claimed 13 division titles, 16 playoff appearances, went to the NFC title game 10 times and won five Super Bowls, including in '84, '88, '89 and '94. Franchise had NFL's best winning percentage in the 1980s and 1990s.

Coach Tony Dungy: After serving as defensive coordinator in Pittsburgh and Minnesota he took over as head coach in Tampa. The Bucs had 12 double-digit loss seasons in previous 13 years but Dungy's team was 10-6 in his second year. Took Bucs to the playoffs four times in six seasons in Tampa. He then coached Indianapolis for seven years and won double-digit number of games every season. He won the Super Bowl XLI over Chicago. He was 139-69 in the regular season; was 9-10 in the postseason (2-4 with Tampa Bay).

LB Kevin Greene: Had double-digit sack seasons 10 times in a 15-year career. Won the NFL sack title twice, in 1994 and 1996. Was a member of the 1990 all decade team. Was selected to the Pro Bowl five times. Finished career with 160 sacks in 228 games.

P Ray Guy: First punter ever selected in the first round of the NFL draft when he was pick No. 23 in 1973. Played 14 seasons and averaged more than 40 yards per punt in 13 of his 14 seasons. Had 1,049 punts and had only three blocked. Led the NFL in punting three times and finished second three times. Was selected to seven Pro Bowls.

DE: Charles Haley: Only player in NFL history to win five Super Bowls. Led the 49ers in sacks in each of his first six seasons. Amassed 100.5 sacks in 169 games. Was named to five Pro Bowls. Had double-digit sack seasons six times.

WR Marvin Harrison: Caught 1,102 passes in 190 career games. Finished with 14,580 receiving yards and 128 TDs. Caugh 100 or more passes four consecutive seasons from 1999-2002. Was a member of the 2000s all decade team. Was selected to eight Pro Bowls. Led the NFL in receiving yards in 1999 and 2002 and led the NFL in catches in 2000 and 2002.

DE Claude Humphrey: Was NFL defensive rookie of the year in 1968. Credited with 122 career sacks in 171 career games (although the sack statistic did not become official until after he retired). Was selected to six Pro Bowls.

OT Walter Jones: Selected to nine Pro Bowls in 12 seasons. Part of the 2000s all decade team. Was an AP All Pro selection four times. Considered the best LT of his day.

S John Lynch: Selected to nine Pro Bowls in 15 seasons. Had 26 interceptions in 224 games. Also collected 13 sacks in his career. Finished with 973 tackles, third most in Tampa Bay history at the time of his retirement.

WR Andre Reed: Selected to the Pro Bowl seven times in a 15-year career. His 951 career catches was third in NFL history at the time of his retirement. Had 13 seasons with 50-plus receptions, exceeded only by Jerry Rice at the time of his retirement. Finished wtih 13,198 yards and 87 TDs in 234 games.

G Will Shields: Never missed a game during his 14-year career. Had a string of 12 consecutive Pro Bowl berths. Member of the 2000s all-decade team. Walter Man of the Year award in 2003.

DE Michael Strahan: Collected 141.5 sacks in 216 career games. Was selected to seven Pro Bowls. Won the sack titles in 2001 and 2003. Set the record for most sacks in a season with 22.5 in 2001. Selected to the 2000s all decade team.

CB Aeneas Williams: Played cornerback first 12 seasons of his career and moved to safety final two seasons. Was selected to the Pro Bowl seven times as a cornerback and once as a safety. Finished with 55 career interceptions in 211 games. Was second in NFL history, at the time of his retirement, with nine interceptions returned for touchdowns. Led the NFL in interceptions in 1991 and 1994. 

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Only time I have spent over $1K at dinner was because it was a political fundraiser.

Posted by: Dashi | January 31, 2014 at 06:23 PM


Who hallucinates more, dashi or oscar??? These guys are seriously delusional. What's scary is that they don't realize they can't even fool themselves.

$860 bucks for 11 courses and wine pairings for two people is my highest priced fine dining night. When it dawned on me I could probably feed a village in Africa with that money I stopped dining like that. One time only, and she did put out.

Shouldn't "Fine Dinning" be any 5-course meal restaurant that requires the person to dress formal to get in?

Posted by: Dashi | January 31, 2014 at 06:23 PM


Nope. Fine dining should be the high art of cooking, culinary excellence. Not merely a pretty dining room with nice tablecloths and tuxedo waiters. Those places are typically for tourists or people who don't know the difference. That alone is not worth paying up for.

The culinary expertise has to be high art both in presentation, quality of ingredients and cooking expertise. It should be like great theater. Hard to find that here in Florida. Most of the expensive places are middle of the road at best, all looks, no substance.

One or more dedicated servers per table is another fine dining hallmark. You never have food in your mouth when they appear, they wait for the natural pauses in conversation.

You are not going to stop Drug use at the Pro Level.

You have to attack it at the High School and College level.

In High School you don't get tested. And in college you only get tested once at the start of the year. And it is administered by the team. And anybody that has played organized sports and has some talent knows. The rules don't apply to everybody. If you are real good the coaches and administration find a way to let you play.

Attack it early and you should be able to clean up the pro game.

Same thing with the new rules on tackling. Pro players are going to have difficulty adjusting to the new strike zone. While if you take a HS freshman and teach him by the time he becomes a pro it would already be 2nd nature.

I'm older than most of you young whippersnappers, i attended Super Bowl VI in January 72 and it was colder in New Orleans that afternoon then it will be in Jersey on Sunday.
Tulane stadium made the Orange Bowl look like the Taj Mahal.

my highest paid night out was $13 bucks at McDonalds that back to the trailer, farted twice then jumped on ma. But that was back in the day when a man didn't have to work, oh, wait,

C.P.,

If you are eating a 5-course meal the main entree is a presentation. I don't know which place you have been that a 5-course meal is just another run of the mill meal. Specially if the place requires you to dress formally.

Most Fine Dinning in Miami is in High-end Hotels. And the Beaches.

Now, Fine-Dinning to me is what you eat. Not how they serve you. $50 for a T-Shirt, you are still buying a Shirt. Or to be PC, $100 for steak, you are still buying Steak.

Rreal Fine-Dinning for Dashi

Lobster
Scallobs
Certain Fish
Veal
Filet mignon
Porterhouse
And other fine delicacies.

hey grandpa Elmer, did you ever get rode by a big young buck?

I pay nothing at fine Restaurants. I can cook better than they can.

yes oscar but u have to cook it

fried frog anus is to die for

fondu dipped ostrich nipples all also all the rave

are* also

I like to smoke a big fat one and eat me some popeyes chicken!

I have been traine by Cordon Blue, not bythe School, by their 900 page book. I clepd all their courses.

I pay nothing at fine Restaurants.

Posted by: oscar canosa | January 31, 2014 at 06:51 PM

That's right sweetie, as the dishwasher, they feed you scraps the patrons leave on the plates.

Nothing better than to cook while drinking a fine Ribera del Duero Reserva.

We are no kukkking lazy immigrants, we like to work, and hard.

Sweetie tell the gang about the time you worked your way up from dishwasher to fry cook within 2 years!

Dashi

There is a restaurant in Napa Valley in California - The French Laundry. I used to live out that way. Take a look at their menu online. It's not just a matter of eating a steak in a nice environment. It's eating combinations of food and styles of cooking you've never experienced before. There is no restaurant in Florida that is even half of what the French Laundry is. It takes months to get a reservation there. Now there are many like that scattered around on the west coast, Chicago and the north east. That is just one for example.

Check it out. and you'll get an idea it's a higher art than you realize. Keep in mind these menu's change weekly with the seasons and what's the freshest and available. No restaurant here even has half the ingredients that these places use.

dad,
can you bring home some more of that used jello after you get done as their bathroom attendant

Fidel, get off my laptop you little diablito!

Most restaurants here have big freezers and lot's of cans in their pantry. Nothing is ever frozen in a true gourmet restaurant, no ingredient is ever from a can. Everything and anything is made from scratch from the finest possible ingredients. In California there are chefs that pick their own produce daily from the local farmers markets, which are outstanding. Chino Farms has more kinds of vegetables that you even knew existed. Makes Whole Foods look like 7-11.


Chez Panisse in Berkeley is another landmark. One menu per day, changes every single day of the year! Nothing to order. You just show up and everyone gets the same courses. They were the forerunners of California Cuisine. Not as high end as the French Laundry, but damn good!

come on ma, why you gotta call me dat, your embarrassing, just like when dad was spearing trash off the ground in his orange jumpsuit

He is a highly educated man(La Salle, Belen) just like I am, Fidelito. He is also widely read and with outtasite cunning, somewhat like I am although his cunning is from birth and not the meager acquired thing as mine. He is extremely competitive, does not like to lose at anything, exactly like I am. The only gusano that he allows to talk informally to him is me. He says he admires me but at the same time he says he cannot save me. Eerily, although he's not my Father,I am the spitting image of Dr.Jose Canosa, there are some more important things we share but they are personal in nature.

oh mi amor, im so sorry, mi and papi are so proud of you graduating from juvi hall.

CP,

Let me finish the rest of the conversation for you. The West Coast has better everything. San Fran is the Culture Capital of the USA.

Blah! Blah! Blah! West Coast is the best!! Blah! Blah! Blah!!

Plenty of places in Sfla to eat. And eat real well. But it will never be better than the WC. As you have repeatedly stated here before. We will take your word.

And your description of a gourmet restaurant probably goes for every Cuban and Haitian Restaurant in Miami. So that must make our mom and pops restaurants fine dinning establishments on the Worst Coast.

P.S.- I wouldn't even drink the Water on the West Coast, with all the radiation still coming over from the fukushima meltdown.

Don't worry the news isn't going to report that. That way they don't cause mass histeria. But look it up. Radiation has already reached the West Coast.

I didn't graduate ma, they turn everyone lose that turns 18,

Yeah, it's me myself and I, the only Oscar Canosa I know, yeah that one that you Google up, that 67 y/o Psychiatrist working in Hialeah. Talking BS here as nobody wants to discuss particle physics or the techniques of fine cooking.

*Fukushima daiichi meltdown.

(Look another way to spell Dashi, You clown.)

ARE THERE GOOD RESTAURANTS IN MONKEYTOWN?

I heard about Monkeytown watching The First 48/Miami, and I like fried food, so i want to eat fried gourmet food in Monkeytown and then I will go sit in on a filming of Mike's Apartment/8th Street Latinas/Captain Stabbin

Is that what dishing stories like like a reporter at the Enquirer gets you?

Dashi,

I mistook you for someone with an open mind. For some reason you've copped an attitude.

I love all kinds of ethnic cuisines. including all the Latino cuisines. But sorry. No Cuban or Haitian restaurant is anywhere on par with the places I mentioned. Don't be scared to check out the menu like I suggested. You'll see. Your are talking about good eats. I am talking about the high skill of the culinary arts. Those chefs are artists like concert pianists and violinists at the highest level. No comparison. Two different subjects.

Some people refuse to be enlightened. There is nothing I can do about that.

I tell you, DJ has gone from 240 lbs to 270, He will be a monster next year with all that pork meat in his belly courtesy of Kiko Alonso's relatives.

I'm out for the evening now. Prove me wrong. Show me a Cuban or Haitian or any other restaurant in FL that has a menu anything as astounding as this from the French Laundry website.

http://www.tkrg.org/upload/fl_menu.pdf


Good luck.

I don't know about the West Coast Definition for fine dining. But I definitely know about fine meats. Grilled some nice cuts for me and the family today.

I butcher my own slab. It is cheaper, and you get to make your own cuts. That way I can also feed the dogs the scraps after cleaning the meat.

Superbowl weekend. Already have Sundays' meats ready. Can't wait.

chef’s tasting menu | 30 January 2014

“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

ROYAL OSSETRA CAVIAR
Alaskan King Crab, Garden Beets, Celery Leaves, Horseradish Crème Fraîche and “Pommes Maxim’s”

LITTLE FARM SUNCHOKE SALAD
Garden Chard, d’Avignon Radishes, Meyer Lemon, Ricotta and Black Olive Purée

“CARNAROLI RISOTTO BIOLOGICO”
“Parmigiano-Reggiano” and Shaved Black Winter Truffles

DOVER SOLE “CRESSONNIÈRE”
Toasted Brioche, Pickled Young Onions, Watercress, Capers and Jidori Hen Egg Mousse

STONINGTON MAINE SEA SCALLOP “POÊLÉE”
Cherrystone Clams, Fennel Custard, Garden Fennel, Blood Orange Confit and French Vermouth

DEVIL’S GULCH RANCH RABBIT
Applewood-Smoked Bacon, Cope’s Corn “Gnocchi,” Garden Celery and Black Winter Truffle “Coulis”

CHARCOAL-GRILLED SNAKE RIVER FARMS “CALOTTE DE BŒUF”
Hen of the Woods Mushrooms, Garden Broccoli, Chantenay Carrots, Pea Tendrils and “Sauce Bordelaise”

“TOMME DE SAVOIE”
Stewed Sweet Peppers, Globe Artichokes, Picholine Olives and Crispy Lavash

“ASSORTMENT OF DESSERTS”
Fruit, Ice Cream, Chocolate and “Candies”

PRIX FIXE 295.00 | SERVICE INCLUDED
6640 WASHINGTON STREET, YOUNTVILLE CA 94599 707.944.2380

You sissy's are on the wrong site! Go back to the bon appetit blog. I can see it now, next you will be cat fighting over which Lifetime network movie is the best.

I don't use the gas grill much. But I plan to grill me a 2" NY strip(bife the chorizo, Argentinian/Uruguayan cut) for SB Sunday. Tradition, you know.

CP,

Pardon me, if I came off a little condescending.

I'm just use to someone coming on here and "explain" why the West Coast does it better. I just thought you were that guy. You were going that route.

You can find Fine-Dining anywhere. I've eaten in some fine establishments, in places you would think that people of a higher taste palette don't exist. Alabama, Mississippi, Georgia.

I find your point of view a little ignorant. Only the WC, the NE, and Chicago have fine-dining.

Oscar,

That is what I grilled today, Strip Steak. Dominican-York cut.

Making the Argentine Chorizo on Sunday. Agreed. The best sausage you can buy down here. Unless you got a good German connect.

I am going to watch a movie now, I am undecided between Inside Llewyn Davis or Before Midnight.

They just call it chorizo, Dashi. But there is no sausage there, it's all beef, just a diff cut from NY strip. Tastes better, at least the burnt fat around it.

any person eats any product of pork is an ANIMAL ...........

THE MALE PIGS ARE THE ONLY ANIMAL WHO LIVES IN HIS OWN WASTE AND DOESN'T MIND ANY OTHER MALE PIGS MATING WITH HIS FEMALE ............

sounds like my friend larry

Armando's Religion is strict but at least it doesn't prohibit eating Pork.

dad, remember when you were getting packed with sausage? at least that's what Uncle Raoul said

dad, why don't Muslims eat pork?

PORK IS A FILTHY ANIMAL ,AND WHO EATS IT BECOMES FILTHY AND NOT JELOUS FOR HIS WIFE OR GRIL FRIEND .......

They are not Cubans, Fidel, Neither are you.

dad, how come mom doesn't eat pork, yet I often over hear her telling Aunt Laufuina she gets porked by the mailman

I don't know, son. But I know that mailman is from Galicia.

Galicia?

Hmm, you know, North of Spain between Catalunya y Castilla. Hmm, I suspect you're not my son at all.

Armando wanted to draft Taiwan Jones. What on earth would he know about Derrick Brooks?

oh yeah, the Syphilis I have is in the last stages, my mind is deteriorating
dam those Filipino women

Well, I better go to sleep now. I have many things to do tomorrow from 3AM on.

sleep

I am going to watch a movie now, I am undecided between Inside Llewyn Davis or Before Midnight.

Posted by: oscar canosa | January 31, 2014 at 08:27 PM

Sweetie your 2nd job is janitor at the theater, they are not paying you to watch the movies..aye mi bo bo..

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