June 21, 2009

Still Weak in a lot of areas....

Did some thinking while playing today.

I’m still, it seems, not tremendously good and handling a constant stream of misfortune and tend to focus a tad on the negative.

At one table for example I had a guy who played 100% of hands and spewed like a monster post-flop. Sadly this didn’t work out too well for our hero as he managed to beat me at showdown in 7 of the 9 occasions we got there and I had a pair+ every time.

These guys are very hard to play against when you’re not running particularly well for the plain and simple fact that you HAVE to beat them at showdown, there’s no other way you’re winning and it takes quite a bit of mental toughness to stop yourself getting irritated and potentially tilting.

A while Back, before the 3-bet merger, Deathdonkey played a 3/6 video where a maniac just constantly ran hotter than the sun against him and he handled it amazingly well and that’s where I’d like to get…maybe it’s just through experience I don’t know but I want to lose that edgy feeling.

There was nothing to be upset about, I had the Jesus seat on an idiot (I know possibly Wrong mind but how you you describe someone with a VPIP over 80, a Went to SD of 60 and an Aggression Factor of about 6??) and in the long run there was only one way the money would flow. Maybe the fact i haven’t played THAT many hands in teh big scheme of things still eaves me vulnerable, or the fact that I’d like to feel more comfortable before moving up but there’s something to be said about sink or swim which may be acceptable for me.

Overall it wasn’t the worst day:

721 hands played, $54.00 Profit @ 3.74BB/100. I’m a little behind my hand target (about 6 hours play) but I plan to make that up in the coming week and hopefully have a run at 2/4 before the month is out…maybe I’m a little anxious but maybe that’ll help me focus more when I head up in stakes.

Oh before I go….We had Ragu tonight, which has become the Nation’s favourite it seems. Now it was my mother’s this time but there’s a recipe I like to use while making it and what’s great is you can cook a large amoutn and it will freeze.


Lamb and Rosemary Ragu (Serves 4-6)

450g (1lb) of Minced Lamb (Get it off a butcher at least you know what you get then)
225g of Large White Onion, Finely Chopped
Fresh Rosemary (1 sprig)
200ml of Red Wine (Rule of cooking with wine: “if you won’t drink it, don’t cook with it”)
350g of Napoletana sauce (Recipe included below)
350g of Taglatelle Pasta
Olive Oil


Parmesan Cheese (Shavings)
Rosemary Springs to Garnish

Making Napoletana Sauce:

1 x Tin of Chopped Italian Tomatoes (400g) (English Tomatoes tend to be lacking in flavour and Organic Tinned Tomatoes are fine)
1 x Clove of Garlic finely chopped
4-5 tblsp of Olive Oil (You can use Extra Virgin if you want since you’re not heating it too much)
Basil – Ripped
Salt & Pepper

Optional: (I put these in just to add a bit more flavour but you can leave them out, they’re not part of a “traditional” sauce)

1 Tbsp – Tomato Puree. I don’t always use this but sometimes if I’m in a hurry I will.
Oregano – Dried is ok but if you can get the fresh stuff all the better
Drizzle of Balsamic Vinegar
1 x tsp of sugar (Tomatoes can be very tart and the balance of Vinegar and sugar brings something out in the sauce)

To make the sauce just soften the garlic in the olive oil for about 5 minutes and add the tinned tomoatoes and bring to a simmer and reduce for about 20 minutes. At the end add the basil, oregano, vinegar and sugar and bring together and season with Salt and Pepper.

This sauce, if using for the Ragu, is often best made in advance, say 6-12 hours, as it really concentrates over time.

For the Ragu itself:

Brown the minced lamp in a frying pan with a little oil for about 5-7 minutes and then remove and set aside. Add the onion and rosemary to the same pan, no need for more oil there will be plenty from the meat, and fry until the onion is soft, say about 5-10 minutes.

Return the mince to the pan and pour in the wine. Make sure everything is off the bottom of the pan and leave it to bubble on a high-ish heat for about 1-2 minutes.

Now stir in your Napoletana sauce, cover and simmer gently for 20 minutes.

Test for Seasoning and adjust accordingly.

While the sauce is simmering cook the pasta in rapidly boiling salted water for 10 minutes or until aldente and drain it.

Stir the pasta into the sauce, the sauce should cling to the pasta which is where, certainly in the UK, we go wrong and kind of drown the pasta in sauce and that’s not the point of the dish, that’s why you reduce it so much to concentrate the flavour. Sprikle with Parmesan and Rosemary if you’re using it and Serve

Now we’ve made enough to last 2 nights (not this recipe) so my next food update will be Tuesday when I may have a Prawn and Lemon Risotto but that’s contingent on be getting some cooked prawns between now and then….we’ll see.

Hope everyone had a good weekend.

Take Care


Posted By Boomer at 08:45 PM



Lysistrata posted on June 22, 2009 at 18:29 PM


Moroccan-Style Meatballs

2 Tbs. olive oil
1 red onion, very finely chopped
1 lb. ground/minced lamb
3 large cloves of garlic, crushed through a press
2 eggs, lightly beaten
1 c. loosely packed fresh flat-leaf parsley leaves, finely chopped
1 c. mint leaves (prepared same as parsley)
2 Tbs. fine dried bread crumbs
1.5 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. salt*
0.5 tsp. freshly ground pepper
Lemon wedges for squeezing and garnish

In frying pan over med-lo heat, warm olive oil. Add onion & saute, stirring occasionally, until very soft, ~10 min. Transfer to large bowl & let cool.

Add everything but lemon wedges to onions. Combine ingredients with hands (only way to make sure ingredients are distributed evenly). Fry small pinch of mixture, taste & adjust salt & pepper. Form into balls ~walnut-sized, rolling slightly in palms of hands. Place on a lightly oiled backing sheet with shallow rim.

Preheat broiler or grill. Place meatballs ~4 inches from heat source, turning once with tongs until brown & crispy on both sides, ~10 minutes total. Remove baking sheet from broiler & transfer to a platter. Squeeze lemon juice over meatballs & arrange remaining lemon wedges & mint sprigs on platter. Serve immediately.

*If doubling recipe, only use 1.5 tsp. of salt instead of doubling.

rainahuang posted on August 30, 2017 at 06:17 AM


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