Seasoning

[lfigueroa]

In that case, you'll want to try Chef Paul Prudhomme's blends:

http://chefpaul.com/seasoning

Great stuff!
-Sean

Quick funny story: my wife and I live in a gated community of town homes and the UPS and FedEx guy usually just slips packages for us in behind the gate. In 20 years we have never had a package "walk off," except one.

We had been in New Orleans and bought some Cajun spices to be shipped home. The package never makes it to us and I call the store and they say no problem, we'll send out another shipment. As soon as the package arrives I laugh and can see why the last one grew legs: the packaged was wrapped in plain brown paper and stamped, "DOCTOR HOT" and I just know one of the neighbors couldn't resist and needed to know what deviate behavior we were up to.

Great spices though.

Lou Figueroa

 

[the420trooper]

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

Note to all AZBer's...Sean likes bland food. Pay no attention to this man.

Seriously:
While I agree with you to a a point, (I never use steak sauces or anything like that), I think good food is only made better by educated use of spices. Garlic, salt and certain peppers will make just about any dish better. There are other spices that are more specifically beneficial to certain dishes, but the big 3 that I listed are the secret to making any dinner idea BETTER.

 

[lfigueroa]

You definitely can't make a living on your reputation but it might help you come with a winning shot and possibly effect your opponent when they are faced with a critical shot or decision.

The experience I hate the most is, walking out of a pool room with a sick feeling in my stomach knowing I had plenty of chances to win my match. That's the experience that drove me to become a consistent winner.

_________________________________

http://tommcgonaglerightoncue

Yes, Tom, that is one sick feeling. Losing and playing great is easy by comparison.

Lou Figueroa

 

[lfigueroa]

Youth and talent can't beat age and treachery.

This is can often be an expensive lesson.

Lou Figueroa

 

[lfigueroa]

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.

I had a similar experience a few years ago. I'm playing in a 1pocket tournament here in St. Louis. I lose early on to a well known instructor, but come through the loser's side to make it to the finals and am thinking: no way I can double-dip him. But, I stay cool, play well, keep him locked up, bank well, and win the first match. The second match I play even better, give him no air, make a couple of killer two-railers, and beat him pulling away. It really wasn't until somewhere in the middle of that second match that I realized, "Hey. I could beat this guy." And I did and it was great.

Lou Figueroa

 

[master9baller]

You definitely can't make a living on your reputation but it might help you come with a winning shot and possibly effect your opponent when they are faced with a critical shot or decision.

The experience I hate the most is, walking out of a pool room with a sick feeling in my stomach knowing I had plenty of chances to win my match. That's the experience that drove me to become a consistent winner.

_________________________________

http://tommcgonaglerightoncue

I usually get that feeling first thing the next morning. Remembering the shot or two that would have made a difference. Then I shake it off and try to get back in the ring.

You learn so much more from hardship in this game, it guides your choices when at the table under pressure. In time it becomes second nature and nothing rattles a seasoned player.

 

[JAM]

Oh yeah, blue shell crab -- love em.

Lou Figueroa
lived in DC
for six years

Where did you shoot when you lived in D.C. for 6 years?

 

[Mitchxout]

I usually get that feeling first thing the next morning. Remembering the shot or two that would have made a difference. Then I shake it off and try to get back in the ring.

I've stayed up all night hitting those 1 or 2 shots.

You learn so much more from hardship in this game, it guides your choices when at the table under pressure. In time it becomes second nature and nothing rattles a seasoned player.

Truer words have never been spoken. No pain, no gain.

 

[lfigueroa]

Where did you shoot when you lived in D.C. for 6 years?

JAM, when I lived in DC I really didn't play much pool -- it was part of a 10 hiatus from the game. On the very few times I did play I recall a place out towards Waldorf, but can't remember the name, and another place in the NE District, maybe the Golden 8Ball. But that was all just a maybe a half dozen times.

Lou Figueroa

 

[JAM]

JAM, when I lived in DC I really didn't play much pool -- it was part of a 10 hiatus from the game. On the very few times I did play I recall a place out towards Waldorf, but can't remember the name, and another place in the NE District, maybe the Golden 8Ball. But that was all just a maybe a half dozen times.

Lou Figueroa

It is probably Golden Cue in Bladensburg. It's not there anymore.

Waldorf did have one pool room during this era, but I can't remember the name of it either. For some reason, I want to say that you had to walk upstairs, like it was on the second floor. Waldorf had a lot of bar tables, more so than pool rooms, though.

Just curious, that's all!

 

[catpool9]

Seasoning of a Poolplayer

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.

Your post is right on the mark as to what Seasoning of a Poolplayer is!:thumbup:


David Harcrow

 

[lfigueroa]

It is probably Golden Cue in Bladensburg. It's not there anymore.

Waldorf did have one pool room during this era, but I can't remember the name of it either. For some reason, I want to say that you had to walk upstairs, like it was on the second floor. Waldorf had a lot of bar tables, more so than pool rooms, though.

Just curious, that's all!

No, the place in MD was like down 301 coming into Waldorf on the right hand side, single floor, counter to the left as you came in and it had a section roped off for the "serious" players. I remember a short heavy-set mid-aged guy with a short salt-pepper haircut and beard that was the one of the top dogs there. But I think you are right about the other one. Oh, and for a while there was another room, right behind Andrews AFB, I played at a couple of times.

Lou Figueroa

 

[genomachino]

You got that right !!!!!!!!!!!!

You definitely can't make a living on your reputation but it might help you come with a winning shot and possibly effect your opponent when they are faced with a critical shot or decision.

The experience I hate the most is, walking out of a pool room with a sick feeling in my stomach knowing I had plenty of chances to win my match. That's the experience that drove me to become a consistent winner.

_________________________________

http://tommcgonaglerightoncue

Not to mention the nightmares for a week about the shot you dogged when you just didn't do what you knew you should have.

Sometimes it seemed I wanted to win so bad to avoid the nightmares.

If I won the tourny it didn't seem I had any nightmares.

Well said tom.............

 

[greyghost]

Lemme show ya's

If ya aint got da Cajun in ya then dis is the closest you gon get to faking it ma fren.

So dat oda staff yu trow dat away an get use some NuNu's and sam dat mamma dat you slap der.........u can boil wit dat, fry wit dat, boucheadie, sauce picante' Ca cest bon!


I garontee