The Adventures of MDawg II
April 11th, 2022 at 9:51:56 AM
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A porterhouse is cut further back than a t-bone so it usually has more meat on it and the filet section is bigger. I think most steak lovers rate the porterhouse as a step above a t-bone.
The difference between fiction and reality is that fiction is supposed to make sense.
April 11th, 2022 at 5:23:46 PM
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Quote: Ace2Looks like a good cut, but that steak is between medium and medium well. It's way beyond medium rare...another few minutes of cooking and there would be no pink remaining at allQuote: MDawg
Done medium rare, of course.
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When we do a take out steak, sometimes I do request that it be done rare because once placed in the container it tends to cook a bit. However, I would still rate the above steak even by the time got it upstairs on the table as medium rare or close, certainly not medium well.
Take a look especially at the second set of images, there is no way that steak I had that evening is all the way to medium by that doneness scale. Even considered via the first doneness scale, there is enough darker red in my steak to place it closer to medium rare than that scale's medium well.
"A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall." - my steak had far more pink/red than brown. "A medium cooked steak is more of a gray-brown color and a pink band in the center. They rarely have any blood and have a core temperature around 145 degrees. A medium well steak has only a hint of a pale pink left in the inside with a gray-brown throughout." - again, not much gray-brown in my steak compared to the red/pink, and there was far more than a "hint" of red/pink. I'd have to stick with saying that my steak was medium rare. 😅
In any case, I would agree that with take out or room service steaks, especially thinner steaks such as breakfast steaks, might be best to order them a stage below the desired doneness.
Last edited by: MDawg on Apr 11, 2022
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 12th, 2022 at 6:39:22 AM
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I would say that the steak in question is a perfect Medium.
At my age, a "Life In Prison" sentence is not much of a deterrent.
April 12th, 2022 at 7:53:23 AM
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I'd think the technology exists to put a pop-up thermometer in each steak, pre-programed to the customers' desire.
I bought a group of 13-ounce ribeyes from Wild Fork Foods. They all looked and weighed the same. I put one on my air grill and set the timer for eight minutes. Flipped it at the five minute mark, took it off the grill, and let it set for a few minutes and it was cooked to perfection. I wouldn't change a thing about it. A perfect rare steak.
Two nights later, repeated every step, and the steak was much more of a medium-rare than the previous one. I usually cook by the seat of my pants and consider recipes to be suggestions rather than canon.
I bought a group of 13-ounce ribeyes from Wild Fork Foods. They all looked and weighed the same. I put one on my air grill and set the timer for eight minutes. Flipped it at the five minute mark, took it off the grill, and let it set for a few minutes and it was cooked to perfection. I wouldn't change a thing about it. A perfect rare steak.
Two nights later, repeated every step, and the steak was much more of a medium-rare than the previous one. I usually cook by the seat of my pants and consider recipes to be suggestions rather than canon.
The difference between fiction and reality is that fiction is supposed to make sense.
April 12th, 2022 at 11:00:46 AM
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Sounds like you guys really like your steaks rare. What I (and the rest of the world) consider medium rare, you all consider medium?
What is this steak then?
That is a Wagyu steak delivered table side at the same restaurant from which I had received the above take-out steak. Not the same cut, but the same restaurant, a steak ordered medium rare.
Different restaurant, a Japanese Wagyu, medium rare delivered table side:
In any case, as far as figuring out when foods are grilled to perfection, it's much easier for me anyway, with fish. On the grill just lift it slightly with a turner and if it separates just so it is ready. A little harder to determine by mere lifting with fish like swordfish, but the basic premise is there.
With meat (steaks) the only sure way to know is by cutting into it but of course we never do that, so absent poking it with a thermometer I just look for the tell tale signs of medium rare such as when the blood starts coming out the top. With experience too you just learn how many minutes it should take for that particular cut on your grill or as you get better, on any grill, and also by pressing on the meat the feel of it will tell you how done it is.
I consider myself a chef and I don't do anything via cookbooks or even using measuring cups or spoons any longer. I've gone beyond the cookbooks. I'm right there with Al Pacino in Donnie Brasco when he prepares coq au vin and throws in a "punch" of salt versus measuring it (not that salt is a big ingredient in my cooking - for example when I prepare most fish I throw zero salt onto it just pepper and certain key spices tuned to which fish it is).
What is this steak then?
That is a Wagyu steak delivered table side at the same restaurant from which I had received the above take-out steak. Not the same cut, but the same restaurant, a steak ordered medium rare.
Different restaurant, a Japanese Wagyu, medium rare delivered table side:
In any case, as far as figuring out when foods are grilled to perfection, it's much easier for me anyway, with fish. On the grill just lift it slightly with a turner and if it separates just so it is ready. A little harder to determine by mere lifting with fish like swordfish, but the basic premise is there.
With meat (steaks) the only sure way to know is by cutting into it but of course we never do that, so absent poking it with a thermometer I just look for the tell tale signs of medium rare such as when the blood starts coming out the top. With experience too you just learn how many minutes it should take for that particular cut on your grill or as you get better, on any grill, and also by pressing on the meat the feel of it will tell you how done it is.
I consider myself a chef and I don't do anything via cookbooks or even using measuring cups or spoons any longer. I've gone beyond the cookbooks. I'm right there with Al Pacino in Donnie Brasco when he prepares coq au vin and throws in a "punch" of salt versus measuring it (not that salt is a big ingredient in my cooking - for example when I prepare most fish I throw zero salt onto it just pepper and certain key spices tuned to which fish it is).
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 12th, 2022 at 11:14:06 AM
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When I was a kid I ate my steak well done. As an adult I took it medium well. Now I don't really eat steak anymore. I always thought it was just an "okay" piece of meat. Cheap steak is almost inedible. Expensive, well-prepared steak is only "okay," and not worth the cost. I always preferred pork or chicken to steak. Hamburgers are a different story, though. I'd take a hamburger over a steak or pork any day. Chicken is still probably my favorite meat, though.
April 12th, 2022 at 11:23:52 AM
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When I cook steak I set off the smoke alarms, so I have to set up an exhaust fan in the windows and turn on the bathroom exhaust fan and shut the door to a second smoke alarm. I only cook the one pound steak for 6 minutes on a side, but the smoke is horrendous. Steak used to be $3/pound when I'd stock up on it, now it's around $15/pound and going up with the food hyperinflation. I like to put some Chinese 5 Spice & salt & pepper on it.
If I go to a restaurant, I'd order medium rare, but with all the PSA's about cooking your food to 160F, I'm thinking the slot just below well done is necessary.
If I go to a restaurant, I'd order medium rare, but with all the PSA's about cooking your food to 160F, I'm thinking the slot just below well done is necessary.
April 12th, 2022 at 11:24:32 AM
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Chicken, unlike most all fish, does require salt. A punch of salt. 😆
Hmm, TigerWu, if you had tried some of those Wagyu steaks I have been eating lately you would be a steak convert, but you don't need to go anywhere near the level of Wagyu to love steak, any good USDA choice dry aged, or USDA Prime of any sort would probably sell you on steak, especially if it is a ribeye.
When it comes to cuts of meat, chicken fish, whatever, a few of my rules are (1) must be fresh (not previously frozen), (2) the highest quality cut available in the market, (3) with fish, I generally but not always prefer wild to farmed (some days the wild looks fresher and better, some days the farmed).
(2) as it applies to chicken for example means air chilled free range organic chicken or something along those lines.
You know how they say that the price of a bottle of wine has nothing to do with its quality? well, that does NOT apply to cuts of meat or chicken in the market. The higher the price generally does mean that it is better (with fish - not always though - sometimes the $30. or more / pound wild king salmon isn't as fresh or good as the Chilean or Scottish farmed at half that price).
Hmm, TigerWu, if you had tried some of those Wagyu steaks I have been eating lately you would be a steak convert, but you don't need to go anywhere near the level of Wagyu to love steak, any good USDA choice dry aged, or USDA Prime of any sort would probably sell you on steak, especially if it is a ribeye.
When it comes to cuts of meat, chicken fish, whatever, a few of my rules are (1) must be fresh (not previously frozen), (2) the highest quality cut available in the market, (3) with fish, I generally but not always prefer wild to farmed (some days the wild looks fresher and better, some days the farmed).
(2) as it applies to chicken for example means air chilled free range organic chicken or something along those lines.
You know how they say that the price of a bottle of wine has nothing to do with its quality? well, that does NOT apply to cuts of meat or chicken in the market. The higher the price generally does mean that it is better (with fish - not always though - sometimes the $30. or more / pound wild king salmon isn't as fresh or good as the Chilean or Scottish farmed at half that price).
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 12th, 2022 at 11:30:35 AM
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There's a bird flu pandemic catching on around the country and around the world with millions of birds being affected by much more than a quarantine, so there will likely be a chicken & egg shortage to the extreme in the coming weeks & months.
Shanghai seems to have a problem feeding people who are under lockdown.
Shanghai seems to have a problem feeding people who are under lockdown.
April 12th, 2022 at 11:36:49 AM
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I enjoy ribeyes but lately, I've been buying a Picanha roast, slicing it into four steaks and cooking them one at a time. They have a cap of fat that melts when you cook so you get a very juicy steak. I think it more tender than ribeye but not as tasty.
The difference between fiction and reality is that fiction is supposed to make sense.
April 12th, 2022 at 11:54:32 AM
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Don't get me wrong I am not saying that you must pay more to get acceptable quality. Nor am I saying that, for example, a ribeye that costs 35/lb at Whole Foods is necessarily better than a USDA prime ribeye that costs less at Kroger/Ralphs. But I am saying that within the SAME market almost always the higher price per pound for a cut of meat or chicken and in most cases fish too does translate to better quality.
So it's not like art where it's snobbish to look in the corner to see who painted it before deciding that it is good, when it comes to meat chicken and in most cases fish I scan the date to make sure it's the most recent on the shelf, then make sure that it looks good in the first place and then - the price to see that it's the highest price in the store, and then throw it into the cart or ask the butcher to give it to me from his cabinet. I'm usually the one buying that sort of thing in our family and my attitude is that life is too short to skimp on food quality. No matter what you pay it still ends up being far less than getting the same quality at any restaurant, which even many top restaurants often cannot afford to serve the very best.
This sort of "the highest price is best" philosophy doesn't apply whatsoever to a can of beans or the like, but to cuts of meat, chicken and in most cases, fish, within the same store, notwithstanding some kind of sale going on.
So it's not like art where it's snobbish to look in the corner to see who painted it before deciding that it is good, when it comes to meat chicken and in most cases fish I scan the date to make sure it's the most recent on the shelf, then make sure that it looks good in the first place and then - the price to see that it's the highest price in the store, and then throw it into the cart or ask the butcher to give it to me from his cabinet. I'm usually the one buying that sort of thing in our family and my attitude is that life is too short to skimp on food quality. No matter what you pay it still ends up being far less than getting the same quality at any restaurant, which even many top restaurants often cannot afford to serve the very best.
This sort of "the highest price is best" philosophy doesn't apply whatsoever to a can of beans or the like, but to cuts of meat, chicken and in most cases, fish, within the same store, notwithstanding some kind of sale going on.
Last edited by: MDawg on Apr 12, 2022
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 12th, 2022 at 11:57:16 AM
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I crave the hot dogs at Sam's Club. $1.50 with a drink and no play is needed.
April 12th, 2022 at 12:02:51 PM
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I hadn't had a hot dog in over two years. I ate three at a BBQ and weighed two pounds more the next day. I think something in the dogs made me retain water.
The difference between fiction and reality is that fiction is supposed to make sense.
April 12th, 2022 at 12:18:35 PM
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Quote: billryanI hadn't had a hot dog in over two years. I ate three at a BBQ and weighed two pounds more the next day. I think something in the dogs made me retain water.
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It's the salt.
April 12th, 2022 at 12:40:54 PM
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Not to mention their $2 pizza slices and $1 ice cream. And at 89¢, drinks are almost comped! ;)Quote: AlanMendelsonI crave the hot dogs at Sam's Club. $1.50 with a drink and no play is needed.
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Although, it's been a while since I dined at the Sam's Club Café.
"Dealer has 'rock'... Pay 'paper!'"
April 12th, 2022 at 12:59:55 PM
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Aladdin/Planet Hollywood used to have a hot dog stand inside. I don't think it's around anymore.
Before I could even try it, the hot dog stand at Circus Circus' Slots a Fun was dismantled.
Before I could even try it, the hot dog stand at Circus Circus' Slots a Fun was dismantled.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 12th, 2022 at 1:27:27 PM
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At a proper steakhouse, medium rare isn't so far above rare. That original photo you posted was way above medium rare. Even a bit over mediumQuote: MDawgSounds like you guys really like your steaks rare. What I (and the rest of the world) consider medium rare, you all consider medium?
At Outback I might order medium rare. At a high-end steakhouse I'd order medium
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April 12th, 2022 at 8:24:00 PM
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It did cook a tad on the way up to the suite, in the container, but the other steaks I posted are medium rare right on the table from two of the top steakhouses in Vegas, and don't look all that different from what made it up to my room. Anyway, my idea of medium rare (and the table side prep from those two restaurants) is pretty much the same as at least one of those doneness scales I posted, which equals, medium rare.
I just think you guys want your steaks rare, which is fine.
Actually this discussion reminds me of If this is a red, I want to know - what's orange? from Requiem for a Dream. In other words, if that steak and the other two I posted are medium, then what's rare? Rare would be practically uncooked based on such a scale.
I just think you guys want your steaks rare, which is fine.
Actually this discussion reminds me of If this is a red, I want to know - what's orange? from Requiem for a Dream. In other words, if that steak and the other two I posted are medium, then what's rare? Rare would be practically uncooked based on such a scale.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 13th, 2022 at 8:14:15 PM
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The Caesars Rewards Seven Stars annual retreat is a max of four nights and "The Retreat Benefit cannot be used consecutively with any other comp room night offer. A minimum of four nights between any such stays is required." But what if you stayed the four nights pursuant to the retreat, earned four more nights with play, and then stayed another ten nights or whatever based on the one night per 5000 points deal that is always available? Right, if you play hard enough you may stay practically indefinitely anywhere but I am referring to playing the minimum at some property like Tahoe where I don't even play any longer.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 13th, 2022 at 8:26:21 PM
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Quote: MDawgThe Caesars Rewards Seven Stars annual retreat is a max of four nights and "The Retreat Benefit cannot be used consecutively with any other comp room night offer. A minimum of four nights between any such stays is required." But what if you stayed the four nights, earned four nights with play, and then stayed another ten nights or whatever based on the one night per 5000 points deal that is always available? Right, if you play hard enough you may stay practically indefinitely anywhere but I am referring to playing the minimum at some property like Tahoe where I don't even play any longer.
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This comes up every year among Seven Stars guests and I'll tell you how it gets resolved: the host takes care of it.
End of discussion. Enjoy your stay.
April 13th, 2022 at 8:28:57 PM
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With all of the casinos, I just tell the host, hey we're coming, and it's RFB + spa up front. I am at that same level for Caesars Palace. But for Caesars sister properties where I plan to not play at all, some creativity might be needed.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 13th, 2022 at 8:46:41 PM
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Quote: MDawgWith all of the casinos, I just tell the host, hey we're coming, and it's RFB + spa up front. I am at that same level for Caesars Palace. But for Caesars sister properties where I plan to not play at all, some creativity might be needed.
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With your play your host from your HOME CASINO should take care of everything at any other Caesars property.
April 14th, 2022 at 12:05:44 AM
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A friend who was in Vegas recently and had to pay for everything was telling me that given what he had to spend, that the value of what I get in Vegas, pulling down sometimes multiple suites at the same time and effectively unlimited RFB on tap - just for those alone forget about anything else, is quite a lot.
"I know, at least twenty grand a month."
"Twenty grand? Try double that," is what he said. He would know.
Now, I don't look at it that way, but some do.
"I know, at least twenty grand a month."
"Twenty grand? Try double that," is what he said. He would know.
Now, I don't look at it that way, but some do.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 14th, 2022 at 6:07:02 AM
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Quote: MDawgThe Caesars Rewards Seven Stars annual retreat is a max of four nights and "The Retreat Benefit cannot be used consecutively with any other comp room night offer. A minimum of four nights between any such stays is required." But what if you stayed the four nights pursuant to the retreat, earned four more nights with play, and then stayed another ten nights or whatever based on the one night per 5000 points deal that is always available? Right, if you play hard enough you may stay practically indefinitely anywhere but I am referring to playing the minimum at some property like Tahoe where I don't even play any longer.
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I can tell you that on at least one occasion my wife and I took a fully comped trip (airfare, limo, RFB) to Harrah's Tahoe and didn't play a single dollar at the property. There were no unexpected consequences,
At my age, a "Life In Prison" sentence is not much of a deterrent.
April 14th, 2022 at 9:37:34 AM
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The length of such a trip is the possible issue. But maybe there is no issue.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 14th, 2022 at 10:21:32 AM
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Is this Beef Wellington medium rare? 😆
At Delilah's at WYNN they serve a pretty good Beef Wellington, but over all Delilah's is probably more about the Supper Club experience and entertainment than the food. Be sure to get a table with a good view of the main stage. Reserve in advance. The food is quite good, but expensive.
Wagyu Beef Wellington. 12 oz filet mignon, herbed crepe, porcini mushroom duxelles, puff pastry, black truffle pomme purée, madeira wine jus.
At Delilah's at WYNN they serve a pretty good Beef Wellington, but over all Delilah's is probably more about the Supper Club experience and entertainment than the food. Be sure to get a table with a good view of the main stage. Reserve in advance. The food is quite good, but expensive.
Wagyu Beef Wellington. 12 oz filet mignon, herbed crepe, porcini mushroom duxelles, puff pastry, black truffle pomme purée, madeira wine jus.
Last edited by: MDawg on Apr 14, 2022
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 14th, 2022 at 10:57:27 AM
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Actually, another great place to have Beef Wellington is in Tahoe - at Harvey's Sage Room. Be sure to ask for Teddy or his son to be your waiter.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 14th, 2022 at 11:52:21 AM
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If you hadn't said it was "Beef Wellington", I would have thought it was some form of sushiQuote: MDawg
Is this Beef Wellington medium rare? 😆
It’s all about making that GTA
April 15th, 2022 at 10:23:55 AM
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Well then! if you think it's as red as say maguro then you must agree that it is medium rare.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 15th, 2022 at 2:49:39 PM
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Quote: MDawgIs this Beef Wellington medium rare? 😆
At Delilah's at WYNN they serve a pretty good Beef Wellington, but over all Delilah's is probably more about the Supper Club experience and entertainment than the food. Be sure to get a table with a good view of the main stage. Reserve in advance. The food is quite good, but expensive.
Wagyu Beef Wellington. 12 oz filet mignon, herbed crepe, porcini mushroom duxelles, puff pastry, black truffle pomme purée, madeira wine jus.
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If they cooked it longer, the pastry would be burnt.
The difference between fiction and reality is that fiction is supposed to make sense.
April 15th, 2022 at 6:45:42 PM
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I've never made Beef Wellington at home, however I have a few times made a filet mignon in puff pastry based on an old time recipe from Delmonico's in New York which is essentially a mini Beef Wellington. To make that you prepare each component separately - the mushroom duxelle is prepared separately, and the filet mignon is grilled or baked to a certain point, and then each piece of steak is placed on an uncooked square of the pastry which is then wrapped around the meat with some of the mushroom duxelle poured in, and then cooked in the oven. The pastry is cooked just long enough to be done, which is not long and doesn't affect the end doneness of the filet mignon too much.
You may even freeze a bunch of the mushroom duxelle and use that in the future, thawed out, to make more of the mini filet mignon puffs.
Point being that one way to make these Beef Wellingtons is to cook the pastry always the same such that the end doneness of the steak inside them then depends on how long they were cooked before being wrapped up.
You may even freeze a bunch of the mushroom duxelle and use that in the future, thawed out, to make more of the mini filet mignon puffs.
Point being that one way to make these Beef Wellingtons is to cook the pastry always the same such that the end doneness of the steak inside them then depends on how long they were cooked before being wrapped up.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 16th, 2022 at 12:25:03 PM
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People rallying around MDawg's winning ways.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 16th, 2022 at 3:51:41 PM
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If you google "beef wellington," you'll see pictures of some that are more cooked and edible-looking. The one MDawg posted looks awful....haha
April 16th, 2022 at 4:43:43 PM
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I'd eat it. I think its more work than it is worth but It is an experiance.
The difference between fiction and reality is that fiction is supposed to make sense.
April 17th, 2022 at 9:56:33 AM
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There are different foods that are either acquired tastes or hard to make that are worth eating at times. Truffles. Caviar. Uni. Wagyu beef. Soft shell crab. Even something like risotto. The list goes on.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 17th, 2022 at 9:57:11 AM
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Lot of tournaments coming up in May. Probably will resume some casino play then.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 17th, 2022 at 9:59:35 AM
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I believe whiskey is also an acquired taste. Tastes better every yearQuote: MDawgThere are different foods that are either acquired tastes or hard to make that are worth eating at times. Truffles. Caviar. Uni. Wagyu beef. Soft shell crab. Even something like risotto. The list goes on.
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It’s all about making that GTA
April 17th, 2022 at 11:04:43 AM
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I have very old bottles of scotch and cognac, collector's items some of them up to 200 or so years old, I believe they stay stable. But old bottles of wine and champagne I believe go bad especially if maintained in an upright position. Although - maybe not necessarily. I had a bottle of champagne I kept upright for over twenty years, which was already something like ten years old when I got it, and I gave it to someone who drank it with friends and said it was fine.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
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April 17th, 2022 at 1:37:14 PM
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I'm not a drinker but I remember Jim Beam bottles having a collector series. This goes back 60 years ago. Do they still have these collector bottles ?
April 17th, 2022 at 2:04:22 PM
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I'm not a drinker either, just happen to have bottles that I bought off friends and acquaintances over the years who didn't want them any longer. I have very old Macallans, Glenlivets, Glenfiddichs. My oldest cognacs are in bottles with wax seals on them. I collect and hold them the same way as any art on the wall.
I have newer stuff too. After I watched Mississippi Grind I bought a bottle of Woodford Reserve. Baccarat edition, of course. 😅
I am not a wine collector, but I have some very old champagnes, which, who knows if they are still drinkable.
I have newer stuff too. After I watched Mississippi Grind I bought a bottle of Woodford Reserve. Baccarat edition, of course. 😅
I am not a wine collector, but I have some very old champagnes, which, who knows if they are still drinkable.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
https://wizardofvegas.com/forum/gambling/betting-systems/33908-the-adventures-of-mdawg/
April 17th, 2022 at 2:13:29 PM
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Quote: AlanMendelsonI'm not a drinker but I remember Jim Beam bottles having a collector series. This goes back 60 years ago. Do they still have these collector bottles ?
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I have a small collection of military bottles that McCormack distributed in the late 60s/early 70s but newer bottles are few and far between. They apparently were very popular in their day and a few command nice premiums bit most can be found empty in the $10-$25 range. All of mine are 4/5s of a quart, so perhaps they stopped when they converted to the liter sizes in the early 1970s.
My most recent was a John Paul Jones from 1969.
The difference between fiction and reality is that fiction is supposed to make sense.
April 17th, 2022 at 2:17:54 PM
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I'm wondering if they still make miniatures in glass? I think they might still but plastic must be the norm now.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
https://wizardofvegas.com/forum/gambling/betting-systems/33908-the-adventures-of-mdawg/
April 17th, 2022 at 2:28:59 PM
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I recall conversations with some casino hosts and bartenders in 2021, who were complaining that top shelf liquors were hard to come by. I assume people were drinking them all up during the pandemic and they were probably in short supply too, for whatever reasons.
I tell you it’s wonderful to be here, man. I don’t give a damn who wins or loses. It’s just wonderful to be here with you people.
https://wizardofvegas.com/forum/gambling/betting-systems/33908-the-adventures-of-mdawg/
April 17th, 2022 at 2:34:46 PM
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Quote: MDawgI recall conversations with some casino hosts and bartenders in 2021, who were complaining that top shelf liquors were hard to come by. I assume people were drinking them all up during the pandemic and they were probably in short supply too, for whatever reasons.
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Having worked with taverns during the pandemic I can tell you that getting many brands of liquor were difficult. Mainly it just seemed that many of the suppliers were sold out and then had logistics problems getting the product to market when produced.
At my age, a "Life In Prison" sentence is not much of a deterrent.
April 17th, 2022 at 2:50:45 PM
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Quote: MDawgI recall conversations with some casino hosts and bartenders in 2021, who were complaining that top shelf liquors were hard to come by. I assume people were drinking them all up during the pandemic and they were probably in short supply too, for whatever reasons.
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I'm having trouble finding certain varieties of bottled in bond booze for family. That stuff should be pretty easy to come by. I shouldn't have to go bootlegging; it should just be in stock at the big liquormart in town.
I expect trouble for Pappy, Weller, or Blanton's. Those are limited quantity allocated release bottles - usually gotta bribe someone.
May the cards fall in your favor.
April 19th, 2022 at 6:26:35 AM
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Quote: MDawgPeople rallying around MDawg's winning ways.
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you present yourself as a whale or mini whale (as you say) who just about always wins
you love the attention this gets you_________ everybody knows baccarat is a luck game (with a very few exceptions which don't apply to you)
it's a shame that you can't prove your winning system on paper, mathematically - because if you could_________
𝙞𝙩 𝙬𝙤𝙪𝙡𝙙 𝙗𝙚 𝙤𝙣𝙚 𝙤𝙛 𝙩𝙝𝙚 𝙜𝙧𝙚𝙖𝙩𝙚𝙨𝙩 𝙖𝙘𝙘𝙤𝙢𝙥𝙡𝙞𝙨𝙝𝙢𝙚𝙣𝙩𝙨 𝙞𝙣 𝙩𝙝𝙚 𝙝𝙞𝙨𝙩𝙤𝙧𝙮 𝙤𝙛 𝙜𝙖𝙢𝙗𝙡𝙞𝙣𝙜 𝙖𝙣𝙙 𝙢𝙖𝙩𝙝𝙚𝙢𝙖𝙩𝙞𝙘𝙨
and you would be getting a whole lot more attention then you get now_________ which is what you crave
why, you would be known all over the world - children would be taught about your great accomplishments during their school days
what a pity you can't prove anything__________and the world wags on
oh, right - I almost forgot________IIRC your system depends on you somehow mystically anticipating the streaks - it's not based on logic or mathematics
.
Please don't feed the trolls
April 19th, 2022 at 7:31:25 AM
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If Mdawg didn't exist, someone would invent him. People want a hero. People need a hero. When we come home from a 15-hour shift at our mind-numbing meaningless job to our even less meaningful lives, it is good to be able to live vicariously through someone who selflessly documents his many blessings.
To whom much is given, much more is expected, but only as much as you can handle. Obviously, it takes a very special man to be able to take everything that has been thrown at mdawg and survive. Most folks would be content with their good fortune, but not our mdawg. He insists on sharing his good fortune with the world, taking time out to entertain the unwashed and giving them something to aspire to.
And for this, some people mock him.
To whom much is given, much more is expected, but only as much as you can handle. Obviously, it takes a very special man to be able to take everything that has been thrown at mdawg and survive. Most folks would be content with their good fortune, but not our mdawg. He insists on sharing his good fortune with the world, taking time out to entertain the unwashed and giving them something to aspire to.
And for this, some people mock him.
The difference between fiction and reality is that fiction is supposed to make sense.
April 19th, 2022 at 8:52:10 AM
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Quote: billryanIf Mdawg didn't exist, someone would invent him. People want a hero. People need a hero. When we come home from a 15-hour shift at our mind-numbing meaningless job to our even less meaningful lives, it is good to be able to live vicariously through someone who selflessly documents his many blessings.
To whom much is given, much more is expected, but only as much as you can handle. Obviously, it takes a very special man to be able to take everything that has been thrown at mdawg and survive. Most folks would be content with their good fortune, but not our mdawg. He insists on sharing his good fortune with the world, taking time out to entertain the unwashed and giving them something to aspire to.
And for this, some people mock him.
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his fabulous predictive abilities have become apparent to everyone - and are indeed fully documented - beyond even a shadow of doubt
he should put those abilities to use in the Powerball Lottery
I'm not saying he could hit it every single time but surely he could hit it with one out of twenty cards or maybe he would need 25 - no big deal
and then he'd get a payoff sometimes in the tens of millions of ______$$$$$$$________it would be easy as pie for him__________no sweat at all
.
Please don't feed the trolls
April 19th, 2022 at 9:13:26 AM
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I believe Mdawg.
All it takes is one or two big bets to win $10k or more.
And I'm sure that's what happens: he quits when ahead, which makes no sense to those of you who follow math because you think it's one long session.
All it takes is one or two big bets to win $10k or more.
And I'm sure that's what happens: he quits when ahead, which makes no sense to those of you who follow math because you think it's one long session.
April 19th, 2022 at 9:34:47 AM
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Quit while you’re ahead is like the martingale “strategy”, which does not change the house edgeQuote: AlanMendelsonI believe Mdawg.
All it takes is one or two big bets to win $10k or more.
And I'm sure that's what happens: he quits when ahead, which makes no sense to those of you who follow math because you think it's one long session.
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Unless you’re cheating or counting cards, the edge is what it is. Betting systems only change variance
Anybody can and will have some nice wins if they play enough, especially if they vary their bets a lot. But over the long haul their losses will exceed their wins by the edge %, guaranteed. No one can beat Father Math in the long run.
It’s all about making that GTA
