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Roast The Vent Thread

  • Thread starter Thread starter SydCrow
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I wonder what Sanderson was thinking with his season opener address. Going on about this year having parallels to 1997, saying we would only lose a couple of games this year and basically insinuating that we would win the premiership.

How the **** could he get it so wrong? How can you not know how crap your players are playing?
 
I had this problem.
Came up in 2 threads.
Turns out you need to be a paying BF subscriber, then he vote down button shows.
No you don't I'm not a paid subscriber and I can see it
 

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How do people rate Port's top 4 chances this year? Reminding me a lot of us last year and West Coast 2011.
Very good chance. Still a lot of softness left in their draw. They really are doing a Crows circa 2012. With us last year everybody was talking up a big fail and we just kept beating teams like Sydney, geelong, West Coast...it was only then that all the fall down comments stopped. The difference with port's season is that everyone is pumping them up knowing what the crows did last year. I still think there's a brick wall waiting for them. I've got no words to describe the arse that club possesses. Had Eagles kicked any of those oh so gettable goals, Port would have smashed into that wall by now.
 
Very good chance. Still a lot of softness left in their draw. They really are doing a Crows circa 2012. With us last year everybody was talking up a big fail and we just kept beating teams like Sydney, geelong, West Coast...it was only then that all the fall down comments stopped. The difference with port's season is that everyone is pumping them up knowing what the crows did last year. I still think there's a brick wall waiting for them. I've got no words to describe the arse that club possesses. Had Eagles kicked any of those oh so gettable goals, Port would have smashed into that wall by now.
Coulda, shoulda, woulda - pretty simple port have many talented snd footy smart players and atm belief
 

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If we hadn't blown all our money on QC's (just so we could roll over & plead guilty) and a heap more on fines, we might have been able to afford the fitness bloke we were competing against Port for.

They look super fit, running over the top of teams whereas we...

Do not


April.
 
I've got no problem with people saying I'm wrong, but I would like to know what those calling-out the "critics" and "bandwagoners" thought cost us the game.
 
And yet again, after a good season, we have turned to crap whilst the scum down the road get yet another win on a platter ... West coast go fornicate yourselves. Watching the rabble from Alberton win unwinnable games and coast into finals is enough to make me sick.
 
If we hadn't blown all our money on QC's (just so we could roll over & plead guilty) and a heap more on fines, we might have been able to afford the fitness bloke we were competing against Port for.

They look super fit, running over the top of teams whereas we...

Do not

They could afford him, just had an issue paying him as much as a senior assistant, of course our senior assistant and Burgess share one thing in common...neither is in the coaches box on matchdays
 

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If we hadn't blown all our money on QC's (just so we could roll over & plead guilty) and a heap more on fines, we might have been able to afford the fitness bloke we were competing against Port for.

They look super fit, running over the top of teams whereas we...

Do not
They could afford him, just had an issue paying him as much as a senior assistant, of course our senior assistant and Burgess share one thing in common...neither is in the coaches box on matchdays

Excactly if that was the club's only issue (paying Burgess more then an assistant coach) then it sounds like a cop out as we have Clarke and Campo working relatively for peanuts when compared to some other teams assistants.

My main issue with the situation is what Rowey said last week on the sports show, that we pulled out when Richmond raised their offer to near $500k, as we were only willing to offer $350-$380k, so Port to prevent him from going to Richmond had to offer more, so how could they afford over $500k? Truth was they couldn't they could only afford around $250k at most, the other $250k+ came from the AFL. So if that's true Burgess' wage is theoretically subsidised by the AFL which is ridiculous and on the opposite end of the scales kind of unfair for the rest of the competition including those other clubs who along with Port receive handouts from the AFL, I understand keeping the competition even but allegedly paying half the salary of a team's fitness coach is excessive.
 
The damage was done in the first quarter, losing Tex really hurt us just as we were starting to look settled and had a bit of momentum, Tex went down and the players seemed to get a bit rattled and suddenly we were scrambling to find a forward structure we could work with and it didn't really settle until quarter time and by then the damage had been done as we were already almost 7 goals down.

We actually won the the match after quarter time and I was glad to see a little bit of fight from the boys especially with only two guys rotating from the bench for most of the game. I think Otten could be a viable forward, he was great, just needs someone to work with him on goal kicking technique.
 
Back to the important topic...
Schnitzel on top of my chips. I hate that.
Worst thing in the ******* world. The Chef who started the trend needs to be bitch slapped.
Hey everyone, lets all put the ******* schnitzel on the top and make the chips soggy, that will make our customers happy. ******* oath.
You have to dig the chips out ASAP when the plate lands on your table! Helps most of the time :)
I suspect they do that because the chips have been lying around for a while and were cooling down. Put them under a nice hot schnitzel and they are hot again.
While this has always been one of the worst things in the world, I've recently become slightly torn on the subject. On the one hand having to dig out your soggy chips from under a schnitzel is awful, if places served the chips next to the schnitzel you'd get WAY less chips due to the lack of space. Schnitzels are huge (if it's a good pub/cafe/restaurant) and along with the salad it doesn't leave much room left on the plate for chips.

So the choice is more chips some soggy vs less chips none soggy.

And while we're talking schnitzels... IT'S A ****ING PARMY! NOT A PARMA!
 
Back to the important topic...





While this has always been one of the worst things in the world, I've recently become slightly torn on the subject. On the one hand having to dig out your soggy chips from under a schnitzel is awful, if places served the chips next to the schnitzel you'd get WAY less chips due to the lack of space. Schnitzels are huge (if it's a good pub/cafe/restaurant) and along with the salad it doesn't leave much room left on the plate for chips.

So the choice is more chips some soggy vs less chips none soggy.

And while we're talking schnitzels... IT'S A ******* PARMY! NOT A PARMA!
Soggy chips rule, they could always leave of the salad for room.
 
Excactly if that was the club's only issue (paying Burgess more then an assistant coach) then it sounds like a cop out as we have Clarke and Campo working relatively for peanuts when compared to some other teams assistants.
Peanuts, monkeys etc
 

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