Seasoning
- Thread starter lfigueroa
- Start date
Ah... Maryland... That would explain it. Certainly no tourneys like that in PA.
At least in my part of the state.
There used to be when Coby had Diamond Billiards. When that went away, all the good events went away.
Now THIS is seasoning:
http://www.tonychachere.com/
In regards to pool, it's nice when you're shooting an 8 ball in the finals of a tournament, and you're able to think: "I've been here before, and I've made harder shots than this for the cash." Positive self-talk is only valuable if it's based in reality.
I remember the very first time I shot an 8 ball in the finals of a tournament. The 8 ball was hanging deep in the jaws of the corner pocket, and I was one shot away from $75.
I decided to use a firm stroke to stop the cue ball, miscued and scratched in the side. 
(I go rail first on that shot now)
http://www.tonychachere.com/
In regards to pool, it's nice when you're shooting an 8 ball in the finals of a tournament, and you're able to think: "I've been here before, and I've made harder shots than this for the cash." Positive self-talk is only valuable if it's based in reality.
I remember the very first time I shot an 8 ball in the finals of a tournament. The 8 ball was hanging deep in the jaws of the corner pocket, and I was one shot away from $75.
I decided to use a firm stroke to stop the cue ball, miscued and scratched in the side. (I go rail first on that shot now)
Now THIS is seasoning:
http://www.tonychachere.com/
In regards to pool, it's nice when you're shooting an 8 ball in the finals of a tournament, and you're able to think: "I've been here before, and I've made harder shots than this for the cash." Positive self-talk is only valuable if it's based in reality.
I remember the very first time I shot an 8 ball in the finals of a tournament. The 8 ball was hanging deep in the jaws of the corner pocket, and I was one shot away from $75.
(I go rail first on that shot now)
If the ball is too deep in the jaws, a rail first shot may not hit it.
There is something to be said for having been there and having done that.
I am still an 8-9 ball gagger but not as bad as I used to be. Funny, a couple of local guys say that I would be a strong A player if I could stop at the 7 ball...LOL...but because there is an 8 and a 9 I am more a high C / low B. Just blow too many run-outs to be rated any higher.
Through tough competition and repetition there is definitely progress though.
I am still an 8-9 ball gagger but not as bad as I used to be. Funny, a couple of local guys say that I would be a strong A player if I could stop at the 7 ball...LOL...but because there is an 8 and a 9 I am more a high C / low B. Just blow too many run-outs to be rated any higher.
Through tough competition and repetition there is definitely progress though.
Seasoning takes place in the south.
Get some!.
But really, what happens in the past makes you who you are now, i plan on going on the road soon to get some seasoning, im going all the way through the south out to las vegas eventually, i think it would really help my game.
Get some!.
But really, what happens in the past makes you who you are now, i plan on going on the road soon to get some seasoning, im going all the way through the south out to las vegas eventually, i think it would really help my game.
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Tony Chachere's for me. :grin-square:
It's not very often that I become a tool for advertising, but Tony's is one of the best products I've ever come across. It's primarily a blend of red pepper ans salt, but their "mystery ingredients" make this spice something to behold.
Their seasoning makes everything taste better- from steaks to fish to pork to pasta to soup to stew to crepes to HAMBURGERS! (everything)
I think having the knowledge that you CAN beat those 3 or 4 world beaters at any regional tournament (or weekly tournament if you're in one of those places where champions/road players call home) makes a huge difference. I know I've seen local amateurs shoot way over their heads against great competition, then suddenly stagger when they get to the end game because they don't really believe they CAN beat their opponent.
Personally, I consider 'seasoning' to be more 'earned grit'. How to fade some sharking, how to ignore who you're playing (or where you're playing), fading a junk table or a stick that just doesn't work right, realizing you got a terrible spot/gave a terrible spot. etc. seasoning is being able to win, even when it should be impossible to play your normal speed.
Personally, I consider 'seasoning' to be more 'earned grit'. How to fade some sharking, how to ignore who you're playing (or where you're playing), fading a junk table or a stick that just doesn't work right, realizing you got a terrible spot/gave a terrible spot. etc. seasoning is being able to win, even when it should be impossible to play your normal speed.
Do you remember the Scruggs Tour in PA? Tim Scruggs made a custom-made cue for the winner of the season. I remember Diamond Billiards, too! What a pleasant drive that was for me. Very beautiful country up there.
You've gotta lose before you can win...good post.
It's not very often that I become a tool for advertising, but Tony's is one of the best products I've ever come across. It's primarily a blend of red pepper ans salt, but their "mystery ingredients" make this spice something to behold.
Their seasoning makes everything taste better- from steaks to fish to pork to pasta to soup to stew to crepes to HAMBURGERS! (everything)
Well, there's something to be said about being able to taste the underlying food item. Me personally, I like my steak and pork (and certain fish, like monkfish) without any spices -- just cooked to perfection (medium rare for me) to be able to taste the beautiful subtleties. Get a good cut of meat, and you won't want to doctor it up with spices; you'll want to savor it.
Then again, if you eat the stuff 420trooper eats, then you'll absolutely *have to* doctor it up with spices.
J/K troop!!
-Sean
Let me be the first to AGREE with Lou.
To the topic, of course your past performance matters. Experience is the best teacher, both from wins and from losses.
Miracles happen, JAD.
Lou Figueroa
Dude, you really need to chill. Go tap a keg, hold a toga party, or finish that CTE homework assignment you've been promising to the group for forever (or did your dog eat it?).
I didn't say the quote was good or bad (I didn't even identify that it was you who said it in the OP) -- it's just a point of departure for discussion. Now go play on your home table and make us another funny video or something.
Lou Figueroa
Hu, you've never been shy before. And I certainly don't have a problem if you agree or disagree. It's not like you're one of the guys who can't express themselves in a calm logical manner.
I'd like to hear what you have to say. Go for it.
Lou Figueroa
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I think the other poster may have been alluding to the fact that you have to perform TODAY to win TODAY. Living on yesterday's laurels is a sure way to come up a loser tomorrow or even today.
That being said, I agree with you both. Reid Pierce playing a ferocious match at Rackateer's in New Orleans with one of our local players came from behind with a win and bellowed, "How you like it New Orleans? That's what you call seasoning!"
Another match just an hour later he was playing Joe V (Little Joe Villalpondo of www.pooliq.net) and Reid was leading by a large margin, when Joe put on a show and came back from a major deficit and I couldn't hold back when Joe pocketed the final 9 ball for the win and bellowed back, "HOW YOU LIKE IT MISSISSIPPI? I didn't get a chance to say anything about seasoning before Reid was all over me, wanting to bet high as the sky and skin me alive to boot.
Seasoning can go stale and it can be forgotten in the cupboard so they next time you're cooking, make sure your seasoning stays fresh.
JoeyA
lol. Great story.
Lou Figueroa
I agree. Love those Baltimore harbor crabs encrusted with Old Bay, that they literally pour directly onto your serving table (outdoors, of course).
Goya's Sazon is great as well!
-Sean
Oh yeah, blue shell crab -- love em.
Lou Figueroa
lived in DC
for six years