The highly cerebral bets of Sacrelicious

[Sacrelicious]

I just liked the line on the over for that fight, somewhat for the reasons that Gabe said.

If Chael can actually manage to secure a tight top position from a takedown, which I think he is certainly capable of doing, and somehow control, or failing that, just lie on Jones for a few minutes and hold him down, this can make it into round 2.

My concern is the fact that Jones may be able to literally pummel him from the bottom, but its a risk I am willing to take.

I think Chael folds here in the distance but I'm hoping it will not be in round 1. The last 2 Jones fights against Belfort and Evans, if nothing else, showed us that he is fighting a lot more cautiously then he has in previous fights.

Granted, part of that was due to a ****** up arm in the Vitor fight, but still.

[Sykes]

They should release lines if he will start the fight on all fours, my guess he does, hope Cheal has some ninja roll punch or something planned, Vitor went for the head kick and quickly got him up, you need to do something similar against it. I was very surprised to see Cheal working on tv last weekend, guy should have been training.

[Sacrelicious]

Correct me if I'm wrong, but most training camps usually end around 1 week out from the fight.

[Sacrelicious]

Well, it seems Fandango is even more over then the goddamn Undertaker.

I need to find more books that take WWE bets so I can max bet parlay him with every bet I am going to make over the next few months.

[Sacrelicious]

They should release lines if he will start the fight on all fours, my guess he does, hope Cheal has some ninja roll punch or something planned, Vitor went for the head kick and quickly got him up, you need to do something similar against it. I was very surprised to see Cheal working on tv last weekend, guy should have been training.

[Sacrelicious]

Not many plays this weekend. Going pretty heavy on a few favorites this weekend, have not had a lot of time to actually handicap the undercard, I've been way too busy.

UFC 159:

600$ Jones/McMann
140$ Jones/Sonnen o1.5 -170
120$ Belcher +150
120$ McMann/Gaff u2.5 -105
90$ Nelson -230
50$ Fandango/Davis

Best of luck to everyone.

[MD]

Put ALL your money on the St. Preux vs Villante Worst Striking Display of the Night prop. ALL of it.

[jakejd82]

Put ALL your money on the St. Preux vs Villante Worst Striking Display of the Night prop. ALL of it.

Cody McKenzie begs to differ

[MD]

Cody McKenzie begs to differ

Garcia is going to KO McKenzie long before he can embarrass himself.

[Sacrelicious]

Put ALL your money on the St. Preux vs Villante Worst Striking Display of the Night prop. ALL of it.

You got a local who will take long distance credit for that prop?

[TheCalculator]

Put ALL your money on the St. Preux vs Villante Worst Striking Display of the Night prop. ALL of it.

Why? Gian has good boxing. He's good power and he's fairly precise. The question is -- when will he gas? And yes... when he does the striking will go to shite.

[NunyaBidness]

Garcia is going to KO McKenzie long before he can embarrass himself.

Do you think he can move that much air?

[NunyaBidness]

Put ALL your money on the St. Preux vs Villante Worst Striking Display of the Night prop. ALL of it.

Not even close. McKenzie/Garcia, Gaff/McMann, Pat Healy, Phil Davis.

[Sacrelicious]

Not even close. McKenzie/Garcia, Gaff/McMann, Pat Healy, Phil Davis.

Bolded for potential truth.

[Sacrelicious]

Wish I could have put more effort into this card, but the last two weeks have been nuts. My Italian gig went south after they realized that I work like a deranged and highly focused asshole and it did not fit with their "family friendly" theme.

Did a stage at another place, that lasted about 6 hours until I blew up on the "chef".

Starting a stage at one of the top 5 restaurants in the city on Monday, perhaps these people will take things a bit more seriously.

Great to have a weekend off to watch the card, but it has been a hectic week. I have absolutely had no time to do any work on it though, might be nice to just kick back and enjoy most of it however.

[MD]

Why? Gian has good boxing. He's good power and he's fairly precise. The question is -- when will he gas? And yes... when he does the striking will go to shite.

Strongly disagree.

Not even close. McKenzie/Garcia, Gaff/McMann, Pat Healy, Phil Davis.

I'm counting on McMann and Gaff being on the ground for the duration. Davis has ok-ish kicks and will likely wrestle anyway, which puts him miles above these guys.

[Vaughany]

Wish I could have put more effort into this card, but the last two weeks have been nuts. My Italian gig went south after they realized that I work like a deranged and highly focused asshole and it did not fit with their "family friendly" theme.

Did a stage at another place, that lasted about 6 hours until I blew up on the "chef".

Starting a stage at one of the top 5 restaurants in the city on Monday, perhaps these people will take things a bit more seriously.

Great to have a weekend off to watch the card, but it has been a hectic week. I have absolutely had no time to do any work on it though, might be nice to just kick back and enjoy most of it however.

So what's the deal amigo, you can just get a new job like every day?! Just quit one and then stroll in to another eatery and become head chef?! Are you a big deal and much coveted (like Gaberz with his comedy in L.A.) so get offers straight away? I'm mucho intrigued?

[Sacrelicious]

So what's the deal amigo, you can just get a new job like every day?! Just quit one and then stroll in to another eatery and become head chef?! Are you a big deal and much coveted (like Gaberz with his comedy in L.A.) so get offers straight away? I'm mucho intrigued?

It is astoundingly easy. When I moved to Toronto I was hired 8 times in 3 weeks and worked each of the first 7 places a day before I left.

The restaurant industry is bizarre, you have no idea. I can spend an evening sending out resumes on Kijiji (Canadas version of craigslist, dunno if you have it there) and get literally 4 or 5 callbacks for salaried positions the next day.

This field is complete madness, again, you have no idea. It is not about being highly coveted, its about being competent, especially in North American cities. In Europe it is legitimately a profession, in North America its largely a industry dominated by immigrants, half of which are illegal, and I do not say this in a derogatory manner. When I think back to all of my immigrant crews, they blew the penetrate out of my moronic rich suburban white culinary graduates, and I'd hire a whole crew of them if I were head chef somewhere.

But for real, you show up, you have balls, you are passionate about this shit, and you have some skill, this isn't Europe, in North America, you have literally separated yourself from 95% of the pack, for real.

Also, while my technical abilities are not honed or perfect, I am legitimately a SICK line cook, it is just a fact, most people crumble under pressure and I'm insane enough that I can work a 16 burner saute stove like it is nobodies business. Most of this was due to a fortunate experience I had where an old head chef would just hit me with shit if my hands and coordination worked incorrectly, I also credit part of this to the fact that I used to be a musician.

Getting a job in a kitchen is easy, because they are all jokes here, getting a job in a real kitchen is hard, not because they will not hire you, but because you have to grind through a goddamn dozen of them till you find a real one.

[Beelzebubzy]

Hmmm are there Canadian restaurant head hunters? If so, I want in. Also what does a chef make

too tired to google or glass door it

[Vaughany]

wow that's crazayy and very interesting. I don't really know any proper chefs (or cookers to quote Uriah Hall) so don't really know much about how easy it is to get a job in that field over here, but your third paragraph makes sense. I imagine over here it is similar in that you can probably get a job in a kitchen reasonably easily (I do see quite a lot of job adverts for standard kitchen chefs in pubs and stuff), but actually finding a suitable proper place and being able to deal with the pressure is a completely different matter. Since the rise in popularity of celebrity chefs over here with the whole Nigella Lawson, Ramsay, Jamie Oliver, etc.. era I guess it's become a lot cooler and in accordance the level of competition has increased for the more highly-coveted spots in the classier restaurants/places.

[Sacrelicious]

Hmmm are there Canadian restaurant head hunters? If so, I want in. Also what does a chef make

too tired to google or glass door it

Significantly less then they deserve.

[Sacrelicious]

wow that's crazayy and very interesting. I don't really know any proper chefs (or cookers to quote Uriah Hall) so don't really know much about how easy it is to get a job in that field over here, but your third paragraph makes sense. I imagine over here it is similar in that you can probably get a job in a kitchen reasonably easily (I do see quite a lot of job adverts for standard kitchen chefs in pubs and stuff), but actually finding a suitable proper place and being able to deal with the pressure is a completely different matter. Since the rise in popularity of celebrity chefs over here with the whole Nigella Lawson, Ramsay, Jamie Oliver, etc.. era I guess it's become a lot cooler and in accordance the level of competition has increased for the more highly-coveted spots in the classier restaurants/places.

The "coolness" of being a cook propagated by these cooking shows and celebrities had a horrendous effect on the industry.

But more then that, it had a legitimate and full blown catastrophic effect on the cooking schools. The industry in North America, save for the, literally, 3-4 top percentile, is an absolute and utter joke.

[The iron sheik]

I don't like making threads so here's my o/u for this event:

Sheila Gaff/Sara McMann Under 2½
Vinicius Magalhaes/Phil Davis Over 2½
Alan Belcher/Michael Bisping Over 2½
Roy Nelson/Cheick Kongo Over 1½
Chael Sonnen/Jon Jones Over 1½

[Sacrelicious]

I don't like making threads so here's my o/u for this event:

Sheila Gaff/Sara McMann Under 2½
Vinicius Magalhaes/Phil Davis Over 2½
Alan Belcher/Michael Bisping Over 2½
Roy Nelson/Cheick Kongo Over 1½
Chael Sonnen/Jon Jones Over 1½

Best of luck my man. Cash your bets and make your bookies humble.

[The iron sheik]

thanks

iirc these were terribly similar to yours

[Sacrelicious]

Very rare, and very awesome 1 hr Nate Diaz interview:

http://www.bjpenn.com/radioshows/

[Sacrelicious]

[Sacrelicious]

Adding on:

50$ Garcia -185
40$ Khabilov Dec +333

Also, got teh fockin job! Place is rated as the 5th best restaurant in the entire city, yeeeeeeee!!!!!

[jakejd82]

Adding on:

50$ Garcia -185
40$ Khabilov Dec +333

Also, got teh fockin job! Place is rated as the 5th best restaurant in the entire city, yeeeeeeee!!!!!

Good luck this Saturday and at your new job. Congrats man !

[Grabaka]

Well done chef How many "amigos" are in the new kitchen?

[Sacrelicious]

Well done chef How many "amigos" are in the new kitchen?

Don't know yet, I have not met the brigade. It's a step down for me in a sense, as I'm going from sous to 1st cook, but it is also a massive step up for me in the sense that this bar none the best place I've ever worked at, and the salary is actually better, entrees start at about 45$ and go up to 125$, its unreal.

They even have an indoor garden where they grow specialty produce, absolutely insane place.

[mirinquads]

Put ALL your money on the St. Preux vs Villante Worst Striking Display of the Night prop. ALL of it.

Would say Vinny Mag vs The rapist and Cody vs the windmill would definitely be in contention

And congrats on the new gig Sacrelicious, sorry I couldn't reply to you, but i don't have enough points apparently? I can see what you mean though, hah

[Grabaka]

lol @ the windmill

[Sacrelicious]

Sacrelicious's favorite bedtime snack, next to " Sacrelicious Ultimate Scrambled Eggs":

Cut some potatoes into homefry sized chunks,
Blanch for about 5 minutes, just until slightly tender, depends on the size of the cut, after, strain and pat dry.
Get a saute pan nice and heated, almost smoking and throw them in,
Season with some kosher salt and a touch of black peps, and let them cook on one side for about 2 minutes, then flip them, let them cook on the other side for about 2 minutes, going for a nice golden grown color.
After the other side is golden brown, keep them on the heat, start tossing about every 10 to 20 seconds until every side is browned,
Once every side is golden brown, hit it with a small splash of homemade chicken stock and let it absorb into the potatoes and/or evaporate,
Do that step again,
Hit it with some minced garlic and a knob of butter,
Saute off,
Season with lemon juice,

Serve with curry aioli, basil garlic and shallot aioli, or some sambal mayo, or better yet, all 3.

It is like french fries except about 8 million times better.

Nothing better to eat at 2 am in the morning when you are drunk,

Except maybe scrambled eggs.

[Vaughany]

Congrats Sac! When I visit I expect 90% discount!