|
31
on: June 11, 2026, 09:51:41 AM
|
|
Started by tikay - Last post by booder
|
Not for me, boo.
Do you enjoy cooking?
PS - I originally confused salt beef with corned beef, & subsequently edited my post.
Salt beef is called corned beef in the US to add to the confusion. Boo, you probably had your salt beef sandwiches in Soho at the Nosh Bar on Great Windmill street opposite the famous burlesque theatre. It is possible Ralph,there were 3 or 4 such establishments in that area. |
|
|
32
on: June 11, 2026, 09:22:04 AM
|
|
Started by tikay - Last post by Karabiner
|
Not for me, boo.
Do you enjoy cooking?
PS - I originally confused salt beef with corned beef, & subsequently edited my post.
Salt beef is called corned beef in the US to add to the confusion. Boo, you probably had your salt beef sandwiches in Soho at the Nosh Bar on Great Windmill street opposite the famous burlesque theatre. |
|
|
33
on: June 11, 2026, 07:42:01 AM
|
|
Started by tikay - Last post by booder
|
Not for me, boo.
Do you enjoy cooking?
PS - I originally confused salt beef with corned beef, & subsequently edited my post.
Apology accepted. I mistakenly put boiled when i meant simmered I dont mind cooking,it is something i have had to do for my folks as a neccessity these past years so i just sort of get on with it. |
|
|
34
on: June 11, 2026, 07:27:53 AM
|
|
Started by tikay - Last post by tikay
|
|
Not for me, boo.
Do you enjoy cooking?
PS - I originally confused salt beef with corned beef, & subsequently edited my post.
|
|
|
35
on: June 11, 2026, 07:21:10 AM
|
|
Started by tikay - Last post by booder
|
Ralph (karabiner) mentioned the MGM salt beef sarnies too, but I've never had the pleasure, don't even know what it is, so I asked google....
Corned beef is salt-cured beef brisket, traditionally made with large-grained salt ("corns") and spices, giving it a distinct flavor and pink color. It's often cooked low and slow with vegetables like cabbage, potatoes, and carrots
Cabbage & carrots? You gotta be kidding me.
When i was a young lad we occasionally travelled to London as a family to visit the tourist attractions. If we were in the vicinity of Soho we would purchase Salt Beef sandwiches-two doorstops of freshly baked bread,a generous layer of mustard and a filling of melt in the mouth Salt Beef.Delicious. Nowadays i regularly make my own,good Silverside of Beef put into a large tub with a solution of spices,Brine and Saltpetre and left for two weeks. When ready it is boiled and then then served with mashed potatoes and pickles. It remains a family favourite to this day. |
|
|
36
on: June 11, 2026, 07:13:31 AM
|
|
Started by tikay - Last post by tikay
|
|
Back to MGM tomorrow at 6pm local for the $250 Big O. love Big O so looking forward to that.
|
|
|
37
on: June 11, 2026, 07:12:38 AM
|
|
Started by tikay - Last post by tikay
|
|
First 4 levels I could do no wrong, & my 25k starting was 48,700 at the first break.
Other than raising & getting no action, so just nicking the blinds, I never won another hand, try as I might, the cards just went super cold.
I raised with the lovely A-K-2-3 & the Table Wild Man who was playing some real funky hands came along as expected, only to pot the Q-10-6 flop. Other than a Jack or running low cards for a likely chop, I had to surrender.
I just bled away after that, before eventually finding an all low hand with a suited ace-deuce. Wild man sets me in (I was very low) & he has K high, all high cards, something like K-Q-10-9. Door card K & by the turn I needed a low to even get half, but it never appeared.
Blinds were by now about to go to 1,500-3,000, so with a 25,000 starting stack I could not justify a re-entry.
So with that I set off on the 7 mile trek to the Car Park, via three sets of escalators & two elevators. That car park is a nightmare.
Fun evening though.
Rob, after a surprisingly quiet start, ran his stack up to best part of 100,000, but when I left things were not going quite so well, think he had about 50,000.
|
|
|
38
on: June 11, 2026, 07:00:50 AM
|
|
Started by tikay - Last post by tikay
|
|
The buy-in was $250, but my receipt was only for $233.33.
Apparently, for $233 you only get 15,000 chips, for the extra $17 you get 25,000, as follows....
▪ Players start with 25,000 tournament chips, including the chips for staff gratuity. (15,000 +
10,000)
▪ Each initial $250 buy-in is allocated as follows: $205 to Prize Pool, $28 House Fee and $17
voluntary staff gratuity. *The voluntary staff gratuity will grant players an extra 10,000
chips. This is an optional gratuity paid to staff and will not be kept by the house*
|
|
|
39
on: June 11, 2026, 06:55:35 AM
|
|
Started by tikay - Last post by tikay
|
|
Tonight's $240 PLO8 @ Orleans.
It was with distinctly with distinctly mixed feelings that I was Seat 2 & animalpoker was in Seat 3, but as it panned out we never really clashed.
|
|
|
40
on: June 11, 2026, 06:52:29 AM
|
|
Started by tikay - Last post by tikay
|
Good to be able to read this at stupid o'clock. Awake because I really am the man my 14 year old dog thinks I am. The slave to let him out for a wee at 03:30 am. Followed by a snack. Followed by him nicking my pillow for a nice kip  Agreed that the MGM has always been a poor place for poker. Back in the day, played there quite a bit. For 2 reasons:- 1. Decent number of pissed cash game players 2. Those salt beef sandwiches from the deli. With the pickle. Making me hungry Good luck Thanks Phil. Ralph (karabiner) mentioned the MGM salt beef sarnies too, but I've never had the pleasure, don't even know what it is, so I asked google.... It is slowly simmered or steamed for hours with aromatics (allspice, cloves, garlic, and coriander)Cloves, garlic & coriander? You gotta be kidding me. What make is your dog? |
|
|
| |
