***LIFETIME LIFE THREAD*** - Page 145 - Small Stakes Pot Limit and No Limit

Snipe · 07-24-2012, 03:33 PM

Quote:

Originally Posted by Kilillan

no more food pics plz

I honestly cant stand japanese food, and meat from a supermarket is ridiculously overpriced, if I even had a real kitchen to make it in

Wow - really? Japanese is sooooo good!!! From their amazing battering, breading, and frying techniques (tempura? tonkatsu? chicken karaage?) to ramen broths made with meticulous precision and technique. Japanese food is the nuts. Tbh though, I never appreciated ramen broth until I bought the Momofuku book and started making my own. I don't think I have a wonderful palate, so seeing what goes into things really helps me distinguish the individual components, and ramen broth is no different. It's amazing how the roasted and simmered saltiness of a good tare brings out the pork and chicken flavor from the ramen base, and (in a good broth) the two compliment each other perfectly.

It also makes you realize that a lot of places ramen broth is complete crap.

Btw - I posted the looooong write up on the EMP tenderloin if anyone wants to check it out.

http://www.eatdrinkcheer.com/eleven-...-marrow-crust/

Keyser. · 07-24-2012, 04:13 PM

Quote:

Originally Posted by The-fryke

I just noticed fantasy football at yahoo this season has pro leagues with $20/$100 buyins against random people? Are any people here gonna get their gambling fix by 24 tabling these?

Draftday.com. Afaik it was founded by the cr people, Taylor, cts, etc.

champstark · 07-24-2012, 04:30 PM

Griffin,

I finally took the time to really look through your website and I wanted to make sure that you know how impressed I was. The pictures are great, your write-ups are solid, and the attention to detail is noticeable. Big ups. I will be checking it for updates frequently!

Snipe · 07-24-2012, 05:06 PM

Thanks Man!!!

It takes a long time as I'm learning about a million things at once. From the shopping and cooking to learning how to photograph, how to light, how to write, etc. - it's a full time hobby. I also have no idea how to do any of the web stuff which my gf helped me with. I'd love to know CSS and HTML and **** so that I could make some tweaks to the theme and layout, but it works for now.

Fwiw - cooking really took the place of chasing ass as my GF lives with me, while blogging took the place of COD. I'm good with the trade off, and love the fact that food is something you can share with anyone, everyone can relate to, and is a constantly evolving project that is infinitely customizable and offers plenty of ways to waste money. All things I tend to look for in a hobby.

Chaos_ult · 07-24-2012, 05:36 PM

Ugh, actually thinking about playing live poker this weekend.

Guess I really am a masochist

Kilillan · 07-25-2012, 12:49 PM

Quote:

Originally Posted by Snipe

Wow - really? Japanese is sooooo good!!! From their amazing battering, breading, and frying techniques (tempura? tonkatsu? chicken karaage?) to ramen broths made with meticulous precision and technique. Japanese food is the nuts. Tbh though, I never appreciated ramen broth until I bought the Momofuku book and started making my own. I don't think I have a wonderful palate, so seeing what goes into things really helps me distinguish the individual components, and ramen broth is no different. It's amazing how the roasted and simmered saltiness of a good tare brings out the pork and chicken flavor from the ramen base, and (in a good broth) the two compliment each other perfectly.

It also makes you realize that a lot of places ramen broth is complete crap.

Btw - I posted the looooong write up on the EMP tenderloin if anyone wants to check it out.

http://www.eatdrinkcheer.com/eleven-...-marrow-crust/

Dont get me wrong, Japanese food is good.

And semi-expensive (like, 20-30$+) Japanese food at good restaurants is ****ing good.
However, every day cheap food is ****ing ****. Lower end family restaurant food tastes like garbage. They don't have good places like Ihop, quiznos, etc. Burgers, pizza and steak is all-around **** as well.
Ramen is good and cheap, but after the 100th day in a row eating it, I feel like vomiting at the sight of it.

Snipe · 07-25-2012, 02:18 PM

Quote:

Originally Posted by Kilillan

Dont get me wrong, Japanese food is good.

And semi-expensive (like, 20-30$+) Japanese food at good restaurants is ****ing good.
However, every day cheap food is ****ing ****. Lower end family restaurant food tastes like garbage. They don't have good places like Ihop, quiznos, etc. Burgers, pizza and steak is all-around **** as well.
Ramen is good and cheap, but after the 100th day in a row eating it, I feel like vomiting at the sight of it.

Fair enough. I enjoyed a nice potato croquette at Mc Donalds while I was in Japan. Other than that, I really only remember ramen, fancy meals, and takoyaki, so I see where you're coming from.

I hear the Tokyo Park Hyatt is pretty nice. Maybe try there?

bware · 07-25-2012, 09:04 PM

Quote:

Originally Posted by Chaos_ult

Ugh, actually thinking about playing live poker this weekend.

Guess I really am a masochist

It's so miserable but so addicting

Madmaniac21 · 07-27-2012, 07:55 PM

I ****ing LOVED every meal I had when I was in Japan. Easily best country of food I've been to, hands down. Dunno if I could ever get sick of ramen.

God I love food. Took the g/f to Bernardin for her birthday this week. I don't feel bad that I was way more excited about going than her. Can post pics but I am teh lazy.

Wraths Unanimous · 07-27-2012, 10:15 PM

wat

Fifty1Fifty · 07-27-2012, 10:26 PM

This is not a post driven by the impulses of desperation. It’s a reflection of lost time and moments past.

To the face of conviction I wish that I could say I’ve put forth my best efforts, tallied enough wins for the good fight; that I could speak positively on epiphanies experienced during my advancement through a quarter century of age; but for longer than I'd care to admit, I have been aware of my failures to capture enough worthwhile moments. It hasn't been a question of luck, opportunity or lack of youthful Carpe diem; my predicament is the culmination of many things, but is bound by a single idea.

I am a poker lifer. There is a long history behind this self-ordained title.

The introduction of poker and I started hot n’ heavy. We’d fondle through class, after school, with vigor for all-nighters. Fun was spending hours dealing cards face up to see how often Aces would get cracked. There was too much heat and not enough substance.

Soon online became where I took the affair.

I remember when the Party was biggest, learning that the pot button was Ultimate and aggression trump. Phil had his Top Ten. Funny enough, even back then his style didn’t make sense as a way to play the game, especially since AK was exactly 50/50 vs 22. Bad beats seemed to be more commonplace and the table chat was outrageously worthwhile. Oh, how so many false quandaries existed. Pen and paper could not develop a system to beat blackjack. There were the bluff calls, a difficult habit to break. Discovering the candor behind thoughtful bet sizing and positional awareness was a calamity not forgotten.

Through trial and error, I eventually developed a few tricks; made my niche. Too cool, I quit school. Unwittingly, I was still greener than the money being printed.

Ominously, poker was maturing too. Unfortunate for me, game theory wasn’t yet a hypothetical, the properties of math didn’t extend into poker, my understanding of bankroll had a space in the middle and foresight was an afterthought.

The cliché was primed: with my desires seemingly ripe and waiting to be satisfied, I was a step slow and too cockeyed to take advantage. Naturally, the satires of life saw fit that I paid the consequences for my ineptitude. Outclassed, embarrassed and defeated, I withdrew.

Over time I’ve learned new tactics, refined technique and recommitted. In my absence I find that the object of my affection hasn’t aged as well as hoped. Not quite as exotic and less promiscuous in who will be entertained, it seems as though the sugar is not as sweet and made harder to suckle. However these are but superficial quibbles, dwarfed by my blazon faith in the untarnished sophistication that continues to beguile all who come into contact. Poker is maturing and I with it.