Training Apples' Training Threads 2018/19

[jackcass]

Should we (the royal "we" but clearly looking at you Apples) be starting the 2019/2020 thread?

 

[sr36]

Good mates with Max Lynch. Positive signs early on. Might have done some growing up over the break.

So being mates with Madgen may have brought us Phil In the basketballer. Is Phil In going to be seen on a soccer pitch due to Lynch.

And could he please befriend someone who isn't on a one year contract.

 

[Baltimore Jack]

I think Keane will play this year. He seems more advanced than Tohill. He's got the temperament, his skills are developing really nicely, his ball use in particular, so it's just a matter of footy IQ I guess.

I think Kelly is in front of both of them and he looks to have put on a bit of size

 

[Get Gaffed]

Keene will Debut before Kelly. Won't be surprised if it's In Round 1.

 

[Horaceg]

Keene will Debut before Kelly. Won't be surprised if it's In Round 1.

Keen to see Ned Junior, Keane too

 

[Hazz]

Is this the Gelato/spaghetti bol thread?

 

[Apex36]

I think Kelly is in front of both of them and he looks to have put on a bit of size

That’s your expert opinion after his 2 and a bit games of VFL huh?

 

[Obese Arachnid]

That’s your expert opinion after his 2 and a bit games of VFL huh?

Yep either that or his "contacts" have suggested Kelly is looking like a bolter for an early debut.

If correct smugness ensues.

Back on topic Spag Bog is fuggen awesome. I prefer mine with plenty of tomato, garlic & onion being dominant.
Although I like my chilli I never put it in a spag bog.

My reasoning is, If I want chilli I may as well make chilli con carne.

 

[Soups]

Yep either that or his "contacts" have suggested Kelly is looking like a bolter for an early debut.

If correct smugness ensues.

Back on topic Spag Bog is fuggen awesome. I prefer mine with plenty of tomato, garlic & onion being dominant.
Although I like my chilli I never put it in a spag bog.

My reasoning is, If I want chilli I may as well make chilli con carne.

I’ve got an addiction to sriracha and it heavily features in spag bol. I recommend.

Speaking of chili, made some the other weekend and it was the hottest and the most delicious thing I’ve ever created. Had me like this.

 

[sr36]

I’ve got an addiction to sriracha and it heavily features in spag bol. I recommend.

Speaking of chili, made some the other weekend and it was the hottest and the most delicious thing I’ve ever created. Had me like this.

View attachment 781625

Is that gelato, gelati or ice cream?

 

[sr36]

Is this the Gelato/spaghetti bol thread?

No, we generally discus food in the training thread that isn't named after a food.

 

[Soups]

Is that gelato, gelati or ice cream?

Frozen custard.

 

[Apples]

I was amazed when this thread became a Parisian love-in a few moths ago. I'm equally amazed it's now become a foodie discussion. I love spag bol, but the fine folk of Bologna do not make a pasta that is anything like it. They say it's an American invention. I'd never heard of sriracha until recently Soups. I was at a groovy event and was served canapes containing this stuff.
BTW 'jackcass', suggest you alert AnzacDay to the title of the thread. Umm.....Mr AnzacDay, may I ask that the title reflects my penchant for correct punctuation? It should be Apples's Training Threads? Thanks.

 

[Soups]

I was amazed when this thread became a Parisian love-in a few moths ago. I'm equally amazed it's now become a foodie discussion. I love spag bol, but the fine folk of Bologna do not make a pasta that is anything like it. They say it's an American invention. I'd never heard of sriracha until recently Soups. I was at a groovy event and was served canapes containing this stuff.
BTW 'jackcass', suggest you alert AnzacDay to the title of the thread. Umm.....Mr AnzacDay, may I ask that the title reflects my penchant for correct punctuation? It should be Apples's Training Threads? Thanks.

Sriracha mayo is also very good.

You’ve had a bad day with apostrophes!

 

[Apples]

Not just a bad day Soups; it's been a lifetime of trying to teach its correct usage. I stick to it though, just as I do to the Pies.

 

[sr36]

I was amazed when this thread became a Parisian love-in a few moths ago. I'm equally amazed it's now become a foodie discussion. I love spag bol, but the fine folk of Bologna do not make a pasta that is anything like it. They say it's an American invention. I'd never heard of sriracha until recently Soups. I was at a groovy event and was served canapes containing this stuff.
BTW 'jackcass', suggest you alert AnzacDay to the title of the thread. Umm.....Mr AnzacDay, may I ask that the title reflects my penchant for correct punctuation? It should be Apples's Training Threads? Thanks.

It's your thread, but I think you should reconsider your request. The modern fashion is to only use s's when you pronounce both s, eg Chris's. Apples's training thread would sound funny.

 

[Mukesh]

It's your thread, but I think you should reconsider your request. The modern fashion is to only use s's when you pronounce both s, eg Chris's. Apples's training thread would sound funny.

Sidestep the issue.... The Apples Training Thread..

 

[sr36]

Sidestep the issue.... The Apples Training Thread..

I think of this training thread as the "The Skinfolds training thread.", because it's full of apples and soups. Whereas the other training thread is the "Bulk up Training thread" because it's full of pasta and ice-cream.

 

[Apples]

It's simple really. I always teach students to write it as you say it.
James's dog. Ross's car. Apples's training thread. Add an apostrophe to my name, which is Apples and we get Apples's. The rule remains constant. It does sound a little odd, but for the sake of consistency, it's the rule I follow and the rule endorsed by the English Teachers' bible, Fowler's Modern English Usage. I suppose Mukesh's suggestion would solve any arguments

 

[sr36]

It's simple really. I always teach students to write it as you say it.
James's dog. Ross's car. Apples's training thread. Add an apostrophe to my name, which is Apples and we get Apples's. The rule remains constant. It does sound a little odd, but for the sake of consistency, it's the rule I follow and the rule endorsed by the English Teachers' bible, Fowler's Modern English Usage. I suppose Mukesh's suggestion would solve any arguments

Is there a phonetic reason why Ross's sounds natural but Apples's doesn't? Or is just because our brains are so used to the idea that an s on the end of apple is a plural?

 

[Apples]

Well the rule has exceptions even in Fowler's and more recently in the hit best seller, 'Eats, Shoots & Leaves'.
Jesus and Moses sound very odd if 'apostrophe s' is added for the possessive and so it is always Jesus' disciples and Moses' miracle.
You may be correct in suggesting a phonetic reasoning. For example, Jesus, Moses and Apples, all become a hard z sound which is a little odd......Jezuzez, Mozezez, Applezez.

 

[Vicky Park]

Slow cooked ragu (the sauce) is key to a good spag bol, using the best quality ingredients. Tomatoes out of a tin are OK, but for this they are best from Italy.

When the gelati/gelato/ice cream war broke out yesterday, by a great coincidence (seriously) I was in Smith Street, Collingwood, having one (of those) from this place. The best! Beats the competition hands down.

 

[Albert Parker]

I think it's about time you got down to training Albert.

I'll get there in the next couple of weeks I expect. Might be a nice day for it today Apples. However, I think I'll wait until the senior players are back.

 

[joff]

Sriracha mayo is also very good.

You’ve had a bad day with apostrophes!

I'm currently stocking both the red Sriracha and the Sriracha Mayo in my fridge both are must haves for the chillie lovers. Loving the updates to Apples much appreciated

 

[jackcass]

Yep either that or his "contacts" have suggested Kelly is looking like a bolter for an early debut.

If correct smugness ensues.

Back on topic Spag Bog is fuggen awesome. I prefer mine with plenty of tomato, garlic & onion being dominant.
Although I like my chilli I never put it in a spag bog.

My reasoning is, If I want chilli I may as well make chilli con carne.

I always add a little, not enough for it to be a dominant factor in the taste, just enough to add to the spicy complexity.