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 days due to eyesight problems. I will look harder at it now. I like the advanced player search and with some modification/updating it can be tremendously useful in match making. It is especially useful for finding matches for the hard to pair - players with high 90 day ratings and undefeated players especially. It is also useful to find multiple matches for the same player. |
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But is very nice, well done with the program, I'll try to make more use of it |
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Two Minor Usability Suggestions Tapanis by now should have collected IP addresses of many of the players who frequent this site. Armed with that data he could tailor the program to populate the first team with THAT captain's roster, instead of defaulting to his "Salt & Light" team. This would be only a fairly trivial improvement, however. So when you go to the link the first thing you have to do is put YOUR team name in the first place. Then you search for the team you want to play in the second. For teams with funny characters preceding their name you must use the scroll bar. It would be a bit handy if Tapanis could filter those characters out somehow. |
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Automatically populate your team as team1 in tapanis website www.tasdata.net/GK/index.php?Team1=2058 where Team1=(your team number) When you open the new bookmark, your team is the first team with your players populated. |
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With the world in crisis... |
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Bevo I just imagine a lot of people sitting at home, happy for the games as a minor diversion in their day, which otherwise alternates between furiously cleaning their kitchen and drinking tequila shot toasts to the squirrels cavorting out their front window. |
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amacivn |
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On second thought, |
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With this crisis ..... it's great everbody wants more matches , makes it easier to set them up . We are matching with different teams as players are more available |
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Careful Though Three hundred points difference? Well your 90 day is only a hundred points off. Saguaro, I didn't look to see how you dropped 200 points--have been using Tequila's advice... My Mexican friends tell me: When times are good--TEQUILA! When times are bad--TEQUILA! Kind of amazing how popular agave is there--they grow it everywhere. |
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lord_shiva |
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It is good to have a voice in support of sobriety. |
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5 minutes ago » Reply » Ignore » Report abuse All messages From [player is currently online] orkneylad Hello, shirlmygirl, I hope you will forgive me for an innocent jest about your posting. I know that you are sincere, and I also know that, while Lily and I can and should moderare our drinking, we will never give it up entirely. It is too deeply ingrained a part of our lives. |
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All Things in Moderation Why give up alcohol? I mean, if you drink to get blasted--by all means. Give it up entirely. I have a friend who would occasionally find empty vodka bottles underneath his bed. He did not remember buying them or drinking them--he had no idea how the bottles got there. But he realized no one was playing tricks on him--that this was a truly serious problem. Right now I have a LOT of alcohol in my house--not because I was pandemic hoarding but because last year I toured some wineries and bought product that I really liked--and bought more at local outlets when the prices were good, and just never got around to drinking any of it. If you are not drinking to get drunk, the alcohol can actually be good for you. I make beer, and generally brew two five gallon batches at a time. So that's around 84 bottles of beer. And I usually have a few bottles from prior brews sitting around too--so some beer. A wide variety of wines, and then some liqueurs. I have a few bottles of hard liquor for mixed cocktails of one sort or another. At one time I was working on developing a taste for single malt scotch, but that is just a lot of expense. I have not gotten into distilling my own spirits. No brandy, rum, and so on. For brandy I would just as soon drink the wine if it is any good. And if it isn't good, it probably won't make a nice brandy either. I have never tried potato beer, but from what I understand you would just as soon want to skip that and move on straight to vodka--which is a perfectly decent end for potato, grain, or whatever one chooses to make vodka. One thing I have NOT tried is agave beer. I wanted to sample that, but we never found an outlet in Mexico. I was disappointed--because I wanted to know what the product they make into tequila tastes like. The beauty of yeast is that it makes alcohol. Bake bread? You're making alcohol. The alcohol boils off in the baking process, but it's there in the raw bread dough. It occurs naturally in your stomach. Little organisms in your digestive tract eat sugars and excrete ethanol. And then you feel a little happy, and you may not even know why. To me giving up alcohol would be as utterly pointless as giving up chocolate. "I'm going to give up chocolate because it has caffeine and caffeine is a mind altering drug." Why? What does that do? I could just as easily give up soda crackers, which I rarely eat unless I'm having soup. Then sometimes with that. But what would be the point? I had a friend who thought I should give up root beer for Jesus, back when I was a kid. Because root beer has the word "beer" in it. I was sort of persuaded, for awhile, but by and by I couldn't see any rationale. Was my sacrifice going to make any difference to me or Jesus or anyone else? Why would Jesus care one way or the other? Eventually I started drinking root beer again. Now I have it pretty much only at fast food restaurants, which I do not eat at very regularly. Most of my meals are home cooked, and delicious. I tell you what I HAVE given up, and that is eating spoiled food. If it isn't tasty and nutritious, then I don't see why I should be eating it. I tell you what. I have given up eating pickled pigs feet for Jesus. I tried them once, and they were nasty. Maybe not much of a sacrifice, but if Jesus cannot appreciate that token effort he can go walk on water. Also bat. I have never eaten bat, ever--not once in 40 years--not once in 58 years. So I think I'm in good with Jesus if that's what it takes. You know, whoever said one man cannot change the world never ate an undercooked bat. |
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My idea of a balanced diet is a bottle of lager in each hand .. |
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"The Bible book of Proverbs is filled with warnings against indulging in wine and strong drink (see Proverbs 20:1; 21:17; 23:29-35; 31:4). Wine mocks those who use it (see Proverbs 20:1) and rewards them with woe, sorrow, strife, and wounds without cause (see Proverbs 23:29, 30). âIn the end it [wine] bites like a snake and poisons like a viperâ (verse 32, NIV). The prophet Isaiah declared, âWoe to those who are heroes at drinking wine and champions at mixing drinksâ (Isaiah 5:22, NIV). Daniel and his companions set a worthy example by refusing to drink the kingâs wine (see Daniel 1:5-16). When fasting later in life, Daniel abstained from wine (see Daniel 10:3)." |
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Yes, but |
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I think the bible has positives and warnings about abuse ... |
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What an odd place for a temperance discussion, |
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<<Wine mocks those who use it.>> I think wine mocks those who abuse it. I have been to wedding feasts reminiscent of the famous one Jesus attended at Canaan, where wine mocked no one, and all were festive and joyous and happy. So yeah--if you want to give up getting drunk for Jesus--more power to you! I could certainly sympathize with that. And if Jesus doesn't like it, he can break dance on water. www.youtube.com Or just a good old fashioned Irish line dance. The Romans watered down the wine they drank. Only heathens drank it undiluted, in their view. I think it was about half and half. Our wine is usually 6 to 12%. Sometimes maybe 14%. Champagne runs a bit higher, typically 9% to 14% or so. That is getting into the liqueur region, roughly 15% to 30%. Most distilled spirits are 80 proof (40%) or 100 proof (50%), with a few stalwarts ranging up to around 180 proof (90%). I think Everclear--the undiluted variety--is in this neighborhood. Brandy, being distilled wine, ranges from 35% to 60% alcohol. So Roman party wine would have been about the strength of our beer, 3% to 5% alcohol. Most domestic beers are 3% to 4%, with some ice beers cranked up to 5.9% (just under some state prohibition against fortified retail beer--I suspect). Normal beer tops out around 8%. To crank the content higher you have to use champagne yeast and roll the caskets, which results in a really nasty beer topping out like more of a barley wine at perhaps 15%. I think the Guinness people (Irish beer makers) recorded a value near that. In these modern times we've got genetically engineered fuel yeast that convert race grass to alcohol somewhere in the vicinity of 20%. This cuts down on distillation costs--if you can create yeasts that thrive up to that concentration of alcohol. It is pretty potent. I don't know that anyone has tried using industrial yeast strains for potable mash, though. A quick search reveals "Snake Venom," which I suspect is some sort of cheat and NOT an honest beer. Beer is barley malt, water, and hops. You boil it and you add yeast (essence of the previous beer) and wait until the yeast finish. THAT is beer, rheinheitsgebot (per the German purity law). You distill this and you're making whiskey, not beer. I would have to research more but I find a 67% abv "beer" not credible. But something akin to this for the Old English 800 market could be profitable. I've never tasted Old English 800 but imagine it would compare favorably to something a horse leaked out of its bladder. |
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Cana, not Canaan |
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LORD_SHIVA Paul is referring to unfermented wine, although I don't suppose you will believe that. Also, the wine that Jesus made at the feast at Cana was also unfermented. |
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But your right this isn't the thread and I'm a tad out of my depth or "rusty" |
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Mythology Say what? Jews drinking "unfermented" wine? You mean grape juice? Sorry--that is pure fantasy. The Jewish tradition NEVER included weddings celebrated with grape juice. Never. No self respecting Jew, Spaniard, or Italian (Roman from the earlier era) would do that. That tradition I think started with the Muslims, and was later adopted by heterodox Christian cults. Plus, how long does it take grape juice to ferment? Remember--they had no refrigeration back in those days. Grape juice was going to either wine or to vinegar in fairly short order. Either way it would keep that way for a long time, but the two had radically different uses. Greek and Jewish amphora will, like our wine bottles--store wine forty years. That is kind of a little miracle. Food preservation would have been of keen interest to these ancient people. And the way to preserve and store grape juice is to ferment it. They probably also had raisins, but those keep for maybe a year. Ferment the grape and you're golden for YEARS to come. If God did not want the grape to ferment, they wouldn't ferment so ferociously under the hot Mediterranean sun. To put this back on thread--here is the link for you, Shirlmygirl, if you haven't figured out how to do it already: www.tasdata.net Click it and you can copy and paste the result where you need--book mark it, what have you. |
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