4/19/2010 10:55pm, #201It seems to me that the Sanjuriu Martial Art is not in guestion, but, rather the character of Mr. Galt.
4/20/2010 2:33am, #202
my buddy who was my trainingpartner in judo holds a 5th dan with the kodokan and is from japan, and he always says;' i PLAY judo. but just amateur!'
haha! sneaky japanese fucker!
5/13/2010 6:17pm, #203
NY Combat Sambo
- Join Date
- Feb 2006
- combat sambo
Ok, I just read through this whole thread while waiting for my pasta to boil...making lasagna :)
What a ride. So, at the risk of going backwards, just to comment on the original video...
Gernerally IMO, failed shoulder locks lead to a wide variety counter armbars and shoulder locks. I generally have my guys abandon them and move on, rather than waste energy on a failing sub and risking a counter. Like others here, I am not great at describing techniques, but I try. I prefer vids. But, I also get confused with all the japanese terminology since it was never part of my vocabulary. So, generally speaking, let me say that I am a firm believer of moving on when something is not working. Sure, at times you may be able to hold of longer than you should and pull a rabbit out of your hat, but I generally suggest to keep moving to your next attack. Trust fluid movement. Follow the movement to the next natural attack, rather than hold on and hope the failing one may turn into something.One of the best Bullshido investigations ever written: http://www.bullshido.org/David_Kujawski_Investigation
"disgruntled ex student who couldn't hack training with Dave and his material and opted out (could be called pussied out) of training to go to Sambo" - Mor Sao
5/13/2010 6:55pm, #204
You are boiling the noodles?????
Simple Mushroom and Spinach Lasagna
Most lasagna recipes are complicated affairs that take hours to prepare. The sauce needs to be prepared and long simmered to develop its flavor, the noodles must be carefully cooked so they don’t rip, and then, finally, the components must be layered. We wanted to develop a recipe for simple lasagna with all the flavor of traditional lasagna. Here’s what we discovered:
Use no-boil noodles. Pre-cooked and dehydrated at the factory, they rehydrate as the lasagna bakes. This means no time-consuming boiling of noodles.
While homemade sauce tastes best, store-bought sauce works fine, too.
Make a simple filling with ricotta cheese, Parmesan cheese, basil, and egg. The egg helps to tighten the texture of the filling and keep it in layers.
Use frozen spinach to save on work. Thaw it and squeeze out as much moisture as possible to prevent making the filling watery.
Use imported Parmesan cheese for the best flavor. Buy a chunk of cheese and grate it fresh; pre-grated cheese can be dry and taste bland."Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
5/13/2010 7:37pm, #205
I second the No-Boil noodles, the Jennosaurus uses them when making Lasagna and they cut the cooking time WAAAAAYYY down without reducing the deliciousness.
5/14/2010 1:37am, #206
imported parmesan is really expensive.
i got my hands on some authetnic american 'sweet baby ray's' (rings a bell?) bbq sauce for mah chicken tonight.
5/14/2010 5:09am, #207
- Join Date
- Feb 2010
- Manila, Philippines
- BJJ, TKD, Lifting+Cardio
5/14/2010 5:15am, #208
I make crock pot sauce and freeze it in small batches too. As to the expense of the imported parma, yes, but, you need so very little when it is like that it works out.
Make sure you are watching Cook's Country and America's Test Kitchen on your local PBS stations. Oh, and now you know why coming to watch stuff at my place has more going for it than might first appear.
Now, lets all make a thread somewhere for cooking before we get beaten with a limp noodle for derailing this thread.
:icescream"Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
5/14/2010 9:48am, #209"Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
5/14/2010 11:34am, #210
right now ive beenmarinating the chicken in the sauce (tip of american friend) and i'll be putting em in the oven within the hour, im really curious how it will taste, it smells nice already!
kfc isnt really big here (yet), in my town the first subway opened just one year ago and some months ago the first starbucks opened in the netherlands.
i tried it, its really fucking gross, how can you people drink this crap?
its really expensive too.