Text 11028, 86 rader
Skriven 2011-05-19 23:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Card Sharps
===================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> partner bid 8 clubs once against a cold 7 spade
 JW> vulnerable contract.

 DD> What a take-out bid!

I was as astonished as our opponents but happy with the outcome.

I checked Hoyle the next day but it didn't cover the legality of
such a bid one way or the over. I'm pretty sure you can't do that in
tournament play though.

 DD> The way Dan and I made it to the prize money in the duplicate
 DD> tournament was by making bids that the extremely conservative
 DD> "regulars" would never have considered

We bid in a similar fashion. My partner loved psyche bids figuring
he could confuse two opponents vs one partner. By opening at the one
level with a Yarborough and screwing up the point count he kept a
lot of opponents out of makable slams as they stopped at game level.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kesaskeitto (Finnish Summer Vegetable Soup)
 Categories: Soups, Vegetables, Cheese, Shrimp, Dairy
      Yield: 6 servings

      4 sm Carrots; diced
    3/4 c  Green peas; fresh
      1 c  Cauliflower flowerettes (sm)
      2    New potatoes; diced
    1/2 lb String beans; fresh, cut in
    -1/4" strips
      4 sm Red radishes; halved
    1/4 lb Spinach; fresh, washed,
    -drained & finely chopped
      2 ts Salt
      2 tb Butter
      2 tb Flour
      1 c  Milk
      1    Egg yolk
    1/4 c  Heavy cream
    1/2 lb Shrimp; medium-sized, cooked
    -and cleaned (opt)
    1/4 ts White pepper
      2 tb Parsley or dill; finely
    -chopped

  Select the youngest, freshest vegetables that you can find. Wash,
  scrape or cut them to the sizes specified in the ingredient list.
  Then, except for the spinach, place all of the vegetables in a 2-3
  quart pot, cover with cold water and add the salt. Boil uncovered
  for 5 minutes or until the vegetables are tender. Add spinach and
  cook another 5 minutes. Remove the pan from the heat and strain
  the liquid through a fine sieve into a bowl. Set the vegetable
  stock and the vegetables aside in separate bowls. Melt 2
  tablespoons of butter in the pan over moderate heat. Remove from
  the heat and stir in the flour. Slowly pour in the hot vegetable
  stock, beating vigorously with a wire whisk and then beat in the
  milk. In a small bowl, combine the egg yolk and cream. Whisk in 1
  cup of the hot soup, 2 tablespoons at a time. Now reverse the
  process and slowly whisk the warmed egg yolk and cream mixture
  back into the soup. Add the reserved vegetables to the soup and
  bring to a simmer. As soon as it comes almost to a boil, reduce
  the heat, add the cooked shrimp and simmer uncovered over low heat
  for 3 to 5 minutes or until the shrimp and vegetables are heated
  through. Taste and season the soup with white pepper as well as
  additional salt if necessary. Pour into a soup tureen and sprinkle
  with finely chopped parsley or dill.

  From: John Weber

MMMMM


Cheers

YK Jim


... Extreme good-naturedness borders on weakness of character. Avoid it

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