RECAP: Anthony Fasano with BaD Radio on The Ticket...

[trickblue]

Fasano:
I just got into town this morning. I was here about 2 weeks ago before the draft. Nice weather, nice little city.
I knew Dallas was interested, but when the clock got low I thought they were passing on me.
I went golfing that morning so I would stay away from the TV. I started watching about 45 minutes before I was picked.
I knew everything was out of my control so I wasn't worried about who was going to take me.
THere were good TE's ahead of me, I feel we are picked where we are meant to go.
I'm sure we will be working out in shorts, but I am at the mercy to whatever they tell me to wear.
I grew up a Giant fan, but I am now all onboard with Dallas. I can't wait to go up there next year and get a win.
I did play and block for Julius one year
I went through coaching changes at ND, but I looked at is as an opportunity to better myself with learning different techniques from different coaches.
I may be used as an H-back or straight TE, but it doesn't matter to me, I will do whatever I am told that is best for the team.
The terminology at ND and here is similar, so I think the transition will be easier for me here. I think the biggest learning curve for rooks is learning new plays and terminology.
TO is a great player on the field. I am going to stay away fom the whole subject on him signing here. He will help us on the field.
I am just here for the weekend. I have to go back to school and graduate on the 21st then I will be back for good.

[TheHustler]

Thanks for the recap TB. You're the man.

Seems like a genuinely good kid. Glad we have him.

[InmanRoshi]

How you doing? Enjoying Dallas yet?
Just got into town this morning. I came here two weeks ago before the draft for a visit. Beautiful weather, I can’t wait to find out more about it.

How certain were you that the Cowboys would draft you?
I wasn’t certain of anything in the draft. Once the clock ran down with the Cowboys, I thought they were passing on me. But they called me with 2 minutes left.

How was draft day. Did you have trouble sleeping?
I went golfing in the morning and got away from the television. I only waited 40 minutes or so watching the draft. I went into the draft preparing myself with the approach that I would be happy anywhere.

3 TE’s went before you. Were you like “What? Him?”
No, there were a lot of good TE’s in this draft. We were all in the same boat. You can’t get too high or too low on any pick.

Mini-Camp starts tomorrow. They don’t waste any time with you guys. This is just shorts right?
I’m not 100% sure, but I’m pretty sure its just shorts.

You’re not going to tell the Tuna that you think it’s a little too warm for pads?
No. Not yet.

Well, enjoy the nice cool May weather while it lasts. So you were a Jersey boy?
Yeah, grew up a Giants. I watched Parcells as a little kid, so this is kind of surreal.

How was Notre Dame experience? Its not a quiet place to play football.
We went through ups and downs. Coaching changes and turmoil, but I think it made me a better player. The great thing is we started playing real good football my final year, and Coach Weiss and especially his assistant coaches got us prepared for the Pros.

You played with Julius?
Yeah, I played with him one year. We had a great time while he was there.

Do you think you’ll be more of an H-back or up on the line of scrimmage?
I think a mixture of both. Just where ever I can get on the field.

People say it will be easier since you played the same system in college.
I don’t think it will be easy in any sense, but it will be easier. The terminology is similar, and that’s a big hurdle for all rookies. Playcalling, positions, motions, holes, patterns … its a big learning curve. I learned it last year.

Hang out with TO yet?
No, I just got in town this morning.

For or against signing TO? (laughing)
I’m staying away from that. I just hope it helps out the offense.

We laughed at your phone call with Parcells because he asked if you were eating braciole. We didn’t know what that was, it sounded like it was such a stereotypical, Sopranos, Jersey thing. But I guess you guys all think we ride horses down here. Stereotypes are fun.

Yeah, its just Italian meat that you put in gravy. My mom makes it, it was that Jersey connection that I guess Parcells picked up on.

So are you staying in the city after this weekend?
No, I gotta go back to school through graduation on the 21st, and I’ll be back in Dallas on the 22nd.

Do they help you figure out a place to live?
I’m not sure the process, my agent is supposed to be a help in all of this. But the Cowboys have been through all this before, so I’m sure they’ll help me out too.

[BulletBob]

We laughed at your phone call with Parcells because he asked if you were eating Barigoule. We didn’t know what that was, it sounded like it was such a stereotypical, Sopranos, Jersey thing. But I guess you guys all think we ride horses down here. Stereotypes are fun.

Yeah, its just Italian meat that you put in gravy. My mom makes it, it was that Jersey connection that I guess Parcells picked up on.

Thanks for the recap, TB & IR.

For the non-East Coast, Non-Italians of the forum, allow me to translate. "Gravy" is the term used by authentic Italians on the East Coast to describe tomato sauce.

The fact that Fasano and Parcells were discussing braciole on the draft call Saturday and the fact that Fasano referred to the sauce as "gravy" has kept me grinning non-stop.

:thumbup:

[Crown Royal]

Thanks for the recap, TB & IR.

For the non-East Coast, Non-Italians of the forum, allow me to translate. "Gravy" is the term used by authentic Italians on the East Coast to describe tomato sauce.

The fact that Fasano and Parcells were discussing braciole on the draft call Saturday and the fact that Fasano referred to the sauce as "gravy" has kept me grinning non-stop.

:thumbup:

Betcha if you need something done, he knows a guy.

[iceberg]

Fasano:

I just got into town this morning. I was here about 2 weeks ago before the draft. Nice weather, nice little city.
I knew Dallas was interested, but when the clock got low I thought they were passing on me.
I went golfing that morning so I would stay away from the TV. I started watching about 45 minutes before I was picked.
I knew everything was out of my control so I wasn't worried about who was going to take me.
THere were good TE's ahead of me, I feel we are picked where we are meant to go.
I'm sure we will be working out in shorts, but I am at the mercy to whatever they tell me to wear.
I grew up a Giant fan, but I am now all onboard with Dallas. I can't wait to go up there next year and get a win.
I did play and block for Julius one year
I went through coaching changes at ND, but I looked at is as an opportunity to better myself with learning different techniques from different coaches.
I may be used as an H-back or straight TE, but it doesn't matter to me, I will do whatever I am told that is best for the team.
The terminology at ND and here is similar, so I think the transition will be easier for me here. I think the biggest learning curve for rooks is learning new plays and terminology.
TO is a great player on the field. I am going to stay away fom the whole subject on him signing here. He will help us on the field.
I am just here for the weekend. I have to go back to school and graduate on the 21st then I will be back for good.

he's not who i wanted at the pick, but i like what i've seen so far. seems to be a good kid w/a good head on his shoulders.

"nice little city" cracked me up.

[wileedog]

Thanks for the recap, TB & IR.

For the non-East Coast, Non-Italians of the forum, allow me to translate. "Gravy" is the term used by authentic Italians on the East Coast to describe tomato sauce.

The fact that Fasano and Parcells were discussing braciole on the draft call Saturday and the fact that Fasano referred to the sauce as "gravy" has kept me grinning non-stop.

:thumbup:

I have to admit I've been laughing my *** off watching a lot of Texans - fans and the media - butcher the word 'braciole'. (no pun intended)

Now I'm not Italian mind you, but I am a Jersey boy, so you pick up a few things, capiche?.

Funny stuff.

[Crown Royal]

Thanks for the recap, TB & IR.

For the non-East Coast, Non-Italians of the forum, allow me to translate. "Gravy" is the term used by authentic Italians on the East Coast to describe tomato sauce.

The fact that Fasano and Parcells were discussing braciole on the draft call Saturday and the fact that Fasano referred to the sauce as "gravy" has kept me grinning non-stop.

:thumbup:

I'm not Italian, I'm redneck, but I trained a guy for a month who was Italian and from Philly.

A few notes that I found interesting:

1) Regarding gravy, he said that anything that touches meat isn't sauce, but gravy.

2) At restaurants, he won't eat pasta unless he has talked to or knows the owner. If it is a new restaurant, he will ask to meet the owner and will talk to him in Italian for a few minutes.

3) A lot of the Italian restaurants in DFW are Armenian owned and operated - he won't have anything to do with them.

[BulletBob]

I'm not Italian, I'm redneck, but I trained a guy for a month who was Italian and from Philly.

A few notes that I found interesting:

1) Regarding gravy, he said that anything that touches meat isn't sauce, but gravy.

2) At restaurants, he won't eat pasta unless he has talked to or knows the owner. If it is a new restaurant, he will ask to meet the owner and will talk to him in Italian for a few minutes.

3) A lot of the Italian restaurants in DFW are Armenian owned and operated - he won't have anything to do with them.

This guy sounds like my clone. I'm a cumpari ("goombah") from Philly, and agree with everything this guy stated - he sounds brilliant.

Let me throw out a few other pointers for you "Americani" (also pronounced "Meda-gon"):


Never butter your bread when eating pasta
Most pasta is already plural in Italian - it's "Ravioli", not "Raviolis"
Never, ever, ever, ever, (under penalty of death) cut your spaghetti with a knife



Mi despiace for hijacking this thread!

[Crown Royal]

This guy sounds like my clone. I'm a cumpari ("goombah") from Philly, and agree with everything this guy stated - he sounds brilliant.

Let me throw out a few other pointers for you "Americani" (also pronounced "Meda-gon"):

Never butter your bread when eating pasta
Most pasta is already plural in Italian - it's "Ravioli", not "Raviolis"
Never, ever, ever, ever, (under penalty of death) cut your spaghetti with a knife

Mi despiace for hijacking this thread!

The one thing I asked him and felt ridiculous: Do Italians really add sugar to their spaghetti sauce/gravy?

He said - no - and asked if I got that from the Godfather.

...
"Yes.'

He laughed, said he met one Italian guy in his life that did that, and it was VERY little - not as much as they put in.

So much for learning about the Italian culture from movies.:laugh2:

[bobtheflob]

As long as we're still off topic....

I went to Philly once and had dinner at Friday's. I ordered chicken tenders with gravy instead of honey mustard and the waitress just gave me a blank stare. I tried to explain it to her but I eventually gave up.

Back to football, I wonder if there will be a trend of the Cowboys and/or Patriots drafting offensive players from ND because they have a head start on learning the system.

[trickblue]

http://img.photobucket.com/albums/v628/cowboyszone/thread_stuff/thread_hijack.jpg

[CrazyCowboy]

Great recap.....AGAIN..!

[wileedog]

Now I'm hungry.