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| page 1 of 81; games 1-25 of 2,014 |
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| page 1 of 81; games 1-25 of 2,014 |
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< Earlier Kibitzing · PAGE 2 OF 4 ·
Later Kibitzing> |
Dec-31-18
 | | MissScarlett: Breaking news.....blitz games happen quickly and feature many mistakes. |
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Dec-31-18
 | | Sargon: <keypusher: <nok> until YOU buy a premium membership. I wonder how much filthy lucre Sargon is getting for calling the tournament by its name.> <nok: How long will CG kowtow to billionaire sponsors, mingling their name with the event's?> Filthy lucre? Kowtow? How very <presumptuous>. The ostensibly audacious decision to include the name of the "billionaire sponsor™" (spit) in the tournament name was in reality as arbitrary as it could possibly have been. Wasn't Tata Steel a "billionaire sponsor™" (spit) last time I checked? And yet some have DARED to name a chess tournament after those villains—for nearly the last DECADE? What is the world COMING to? Unbelievably, the tournament name can even be <edited> at a later date by the Editors! Will wonders never <cease>? Additionally—inasmuch as the tournament's "billionaire sponsor™" (spit) plays a critical role in ensuring that substantial prize money is available for distribution to the winners—greedy capitalists all—it doesn't seem entirely inappropriate to at least conceive of entertaining the notion—wait for it—of actually including the name of the "billionaire sponsor™" (spit) in the event's name! Katy bar the door! Having said that, if it's going to cause heart palpitations—think about the children!—then I venture to guess that the Chessgames.com Editors just MIGHT be able to address this paramount consideration BEFORE the conundrum results in the extinction of the entire human race—all because some impudent neanderthal had the unmitigated gall to include the name of a "billionaire sponsor™" (spit) in a CHESS tournament name, of all places!. The NERVE of some people! |
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| Dec-31-18 | | nok: Funny. But us who love and respect chess will always say WIJK whether it's Corus or Tata's new toy before they get bored with it. |
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Dec-31-18
 | | keypusher: <nok: True, some games were dreadful. In this one everyone would queen and win, but White found a way to gift the title.> <nok>, your need for attention has reached pathological levels. |
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Dec-31-18
 | | saffuna: <But us who love and respect chess will always say WIJK whether it's Corus or Tata's new toy before they get bored with it.> At the risk of stating the obvious, neither Hoogovens nor Corus "got bored" with the tournament. Hoogovens merged with Corus, and then Corus was taken over by Tata Steel. |
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Dec-31-18
 | | moronovich: "Boredom is in the head of the beholder."
Janisch Gutenberg. |
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| Dec-31-18 | | nok: <<True, some games were dreadful. In this one everyone would queen and win, but White found a way to gift the title.> <nok>, your need for attention has reached pathological levels.> Tongue in cheek post hits fanboy |
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Dec-31-18
 | | beatgiant: It seems <nok> believes in original sin, but where money is the forbidden fruit. |
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| Dec-31-18 | | wtpy: Perfidious, One of my rules while traveling is never eat at any restaurant that has Creole, Cajun or Louisiana in its name. Jambalaya is actually pretty easy to make. And you can get its ingredients anywhere in this country--kielbasa can be substituted for Andouille or tasso; the trick is to finish in 350 oven, which gets all your rice perfectly cooked. The crunchy rice on side of pot is highly prized. Gumbo is a little more difficult to prepare because you have to make roux, and the really dark ones, like you would use for seafood gumbo, take practice. |
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Dec-31-18
 | | Tabanus: <the tournament name can even be <edited> at a later date by the Editors!> Not exactly... We now have to send one more correction slip and then wait. Which could have been avoided if it was called "World Blitz Championship" in the first place. Times 4 (rapid & women) |
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Dec-31-18
 | | AylerKupp: <<wtpy> Gumbo is a little more difficult to prepare because you have to make roux, and the really dark ones, like you would use for seafood gumbo, take practice.> A dark roux is not really all that hard to make as long as you have time and patience and keep the heat relatively low. In my still-born cookbook my recipe called for the prospective cook to turn off their cell phones and take their landline phone off the hook since making a dark gumbo takes at least 45 minutes of uninterrupted time and concentration as well as a sufficient amount of beer. To drink while stirring the roux, of course. My recipe for gumbo also called for a square of dark chocolate. When I told this to my friends they usually said "I didn't know that gumbo called for dark chocolate as an ingredient!?" My reply: "It doesn't. The dark chocolate square is a guide as to the color that the roux should be. When you get the roux to this color you need to take it off the heat and continue to stir until the temperature goes down to the point where the flour stops cooking and there is no more chance of the roux burning. Then you reward yourself by eating the square of dark chocolate." Try it and let me know what you think. |
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Dec-31-18
| | saffuna: I don't believe that's your real recipe, <ak>. Your authentic recipe would require at least five paragraphs to describe. |
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| Dec-31-18 | | wtpy: Ayler, I make rouxs fast at high heat and they require complete attention because you have to keep whisking so it doesn't burn. (Burned roux tastes nasty so you have to start over.) Been doing it so long, I don't need visual aid, but your suggestion is a good tip, and if I ever teach someone to make a really dark roux, will try out your suggestion, Thanks |
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| Dec-31-18 | | nok: <It seems <nok> believes in original sin, but where money is the forbidden fruit.> I just don't bend before its power. |
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| Dec-31-18 | | Jambow: Amazing to play the top players in the world at blitz and never lose a single game out of 21 games. Supreme talent is needed to become the best chess player on the planet bar none, coupled with copius amounts of training. Blitz tells us where the scales balance between the two. |
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| Dec-31-18 | | ChessHigherCat: I think Carlsen's big advantage in blitz is probably his mastery of bullet. Everything must seem relatively slow to him in 5-minute games and just being able to move the pieces so fast without fumbling is an important skill. Plus he must be a master at creating complications that lure his opponent into spending more time on them than they're worth. |
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Dec-31-18
| | beatgiant: <nok>
<I just don't bend before its power.>The main rationale for institutions to sponsor sporting events is generally the publicity. Naming rights are often part of the contract. When you sell something and take money, are you bending before power? You have the right to ask for a higher fee and turn it down if not enough is offered. |
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| Jan-01-19 | | tonsillolith: If only I were wealthy enough to sponsor the Corruption and Human Rights Violations Tiebreaks for the tournament. |
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| Jan-01-19 | | LameJokes: <Ak> LOL.
Once, I poured out some liquor into the glass. To my surprise, not even a drop trickled out. Curious, I looked inside the bottle. It had turned into a stone. For many years, I couldn't unravel the mystery. Now, I know. |
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| Jan-01-19 | | WorstPlayerEver: <nok>
Uhm.. Wijk aan Zee started as 'Hoogovens' AKA Dutch Steel. In 1938.. |
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Jan-01-19
| | AylerKupp: <<saffuna> don't believe that's your real recipe, <ak>. Your authentic recipe would require at least five paragraphs to describe.> Five paragraphs? You are unduly optimistic. Try five pages, although all my recipes contained several pictures associated with its preparation and always a picture of the completed dish. I also discussed the history of the dish and general ideas behind it, and I never included any recipes unless I have made what I considered to be beneficial changes in either the generally accepted ingredients or the techniques, or both. Of course, many would likely dispute what I considered to be "beneficial" changes but I consider that to be a good thing. But 5 pages wouldn't be anywhere near a record. I have a cookbook by the late Craig Claiborne which, among many other accomplishments, was the food critic for the New York times for many year. The cookbook devoted 8 pages to what he called "The World's Greatest Dish", a coulibiac of salmon. But that included 1 large picture and 12 smaller ones. And I'm sure that there are many recipes that are longer than that. |
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Jan-01-19
| | AylerKupp: <<wtpy> Ayler, I make rouxs fast at high heat and they require complete attention because you have to keep whisking so it doesn't burn.> Hmmm, I've never heard of roux being made either fast or at high heat; I would think that the high heat reduces the margin of error. But I suppose that whatever works for you is good. I also forgot to mention that my cookbook was going to be intended for complete beginners so I took great pains to describe all the steps in detail, as well as mentioning why certain things are done the way I describe them. I was even going to include a chapter on first aid because, no matter how experienced and careful you are, you will cut yourself and you will burn yourself, so you better be prepared and know exactly what to do. And if ever there was proof of that we had several friends over for dinner Sunday night and I accidentally brushed my arm against the hot burner grills on the cook top. I have a big 3 inch red mark on my arm to prove it. |
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Jan-01-19
| | AylerKupp: <<LameJokes> Once, I poured out some liquor into the glass. To my surprise, not even a drop trickled out. ... For many years, I couldn't unravel the mystery.> Of course you couldn't. You had drank all the contents of the bottle. |
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| Jan-01-19 | | nok: <The main rationale for institutions to sponsor sporting events is generally the publicity.> The sponsor buys posters, not historians. WW2 isn't "the Willys & Boeing War". |
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| Jan-01-19 | | Count Wedgemore: <nok: WW2 isn't "the Willys & Boeing War".> No, but AVRO (1938) is still AVRO 1938.. |
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