BoxRec

Goz wrote:French food is great, just when it's made with shite ingredients over here it's not. If you had eaten in some of the restaurants I have in the South of France (or even peoples homes) it would bring a tear to your eye to think about it now.

But yes siree I love my Thai and Indian too.

Exactly Goz. Its depressing when you think how effortlessly good a run of the mill brasserie in a middle of nowhere burg in rural France usually is. In england, people think a restaurant is good if its michelin starred. What I also hate is 'Italian' restaurants in this country. There is nothing remotely italian about any of them, I can't remember the last time I ate bbq ribs or iceberg lettuce in Italy..

ARGHHHHHHH! Rant over.

Kevo wrote:All we get are Chinese, Indian and Kebab shops. Although there is a Jap resteraunt just opened in Liverpool. Thats about as exotic as it gets oop North.

I was going to eat in there once but it was too packed!

I went to a chinese restaurant called the Ma-Bo instead by the giant Chinatwon ga6te and had crispy duck for the first time. Could finish it because it was too greasy.

Oh yeah you guys should see me eat I lOOOOOOVE food.

Although I don't drink anything with Alcohol in it. :P

I grew up on chippy's and Chinese's - kinda hard not to when there's 5 within a two mile radius. Eat somewhat healthier now, though.

MightyWarrior wrote:Since returning from Canberra, Tszyu has been sparring at his Rockdale gymnasium with fellow Australian Sam Soliman and Americans Courtney Burton and Emanuel Augustus.

A specially-built boxing ring and gym have been constructed for Friday's open-air workout, which will be the second time Tszyu has sparred in Martin Place since moving to Sydney from Russia in 1992.

This is interesting. Anyone know who Ricky is sparring with for The Big One? Would be great if Sky could show some of Tsyzu's sparring before the Barrera - Fana farce on Friday. I'm sure they could manage that - isn't Australia quite a far bit ahead timewise?

When Hatton was on bbc2 when they showed the Cubans they said they were going to get an eastern european to spar who has a simular style to Tszyu's.

Max Molyneux wrote:When Hatton was on bbc2 when they showed the Cubans they said they were going to get an eastern european to spar who has a simular style to Tszyu's.

Interesting, thanks. I wonder who it could be. I think it's a good idea to get an Eastern European guy instead of a guy with a different skin colour to Tszyu. Of course it's not about skill, it's about psychology at this level... need to go all out in training to emulate that big moment when the bell goes (not go all out trying to lose weight ).

Surprised at Tsyzu (for this reason) using Burton. Good fighter, sure, but what about Ebo Elder who recently beat Burton in a barn burner? Also not sure about the point in sparring lightweights - Hatton ain't that fast. I'd have thought bringing in a mix, maybe someone who is way below him in terms of skill, but who would be able to outmuscle him in clinches. Maybe the likes of Matt Vanda (throwing out names) would suffice for that. I have faith Tszyu knows what he's doing though.

Manos de Oro wrote:I think it's a good idea to get an Eastern European guy instead of a guy with a different skin colour to Tszyu.

I can see people taking this wrong. Let me put it this way: if Tsyzu were black I'd chide Hatton for not sparring black sparring partners.

EDIT: cleared grammar.

I know there are some danes that will fly to Australia next week to be part of the camp, since Kessler will train together with Tszyu and Soliman, maybe they will spar Tszuy allthough they might be too big for him.

jamesmcdonnell wrote:

Riddick Blowe wrote:My mates call me a food snob, just because I feel that food here in general is vastly inferior to most places on the continent and therefore MOSTLY not worth going out to eat.

Of course there are exceptions, but most of the time they're bloody expensive ones whereas you could get the same quality meal in france for half the price.

Their response: 'Go live in France then'

Take a homemade sandwich to the fight! I did that last time I went to Old Trafford, some raised eyebrows at me. At least I didn't have to endure that British abhorration, the fatty, shitty, football ground pie

The pie was made of ground football! No wonder they taste bad. Ground beef is iffy enough.

Ian, your Zebra and chips comment made me chuckle. Funnily enough though, there is a restaurant in brixton that serves zebra steaks with chips, as well as crododile, kangaroo, ocelot, elephant and tiger penis soup.

Ok, I made the last three up, but who the fornicate wants to eat Zebra, it's just horsemeat with stripes.

hmm dunno some of the african game type food is very rich and nice, had springbok, kudu steaks in SA they were fornicating ace.

As is ostrich. Dont worry these are all free range famred before anyone comments, also had crocodile and carpaccio of anteater of all things! All tip top.

as for ribs in an Italian restaurant, not in the ones i go to Riddick.

Manos de Oro wrote:

Manos de Oro wrote:I think it's a good idea to get an Eastern European guy instead of a guy with a different skin colour to Tszyu.

I can see people taking this wrong. Let me put it this way: if Tsyzu were black I'd chide Hatton for not sparring black sparring partners.

EDIT: cleared grammar.

Makes sense. Just a logical extension of sparring tall southpaws if you're fighting a tall southpaw.


Sparring lightweights may be handy for workrate.

J wrote:

jamesmcdonnell wrote:

Riddick Blowe wrote:My mates call me a food snob, just because I feel that food here in general is vastly inferior to most places on the continent and therefore MOSTLY not worth going out to eat.

Of course there are exceptions, but most of the time they're bloody expensive ones whereas you could get the same quality meal in france for half the price.

Their response: 'Go live in France then'

Take a homemade sandwich to the fight! I did that last time I went to Old Trafford, some raised eyebrows at me. At least I didn't have to endure that British abhorration, the fatty, shitty, football ground pie

The pie was made of ground football! No wonder they taste bad. Ground beef is iffy enough.

Ian, your Zebra and chips comment made me chuckle. Funnily enough though, there is a restaurant in brixton that serves zebra steaks with chips, as well as crododile, kangaroo, ocelot, elephant and tiger penis soup.

Ok, I made the last three up, but who the fornicate wants to eat Zebra, it's just horsemeat with stripes.

hmm dunno some of the african game type food is very rich and nice, had springbok, kudu steaks in SA they were fornicating ace.

As is ostrich. Dont worry these are all free range famred before anyone comments, also had crocodile and carpaccio of anteater of all things! All tip top.

as for ribs in an Italian restaurant, not in the ones i go to Riddick.

I would imagine Springbok and Kudu would just taste like Venison, they are both types of dear after all. Anteater, fornicate knows.

The restaurant in brixton is shit, and half the menu is all these exotic meats, because they are trying to look trendy. 7 quid for a plate of antipasti consisting of 2 artichoke hearts, a few slices of what looked like luncheon meat, and a bit of salami with about 10 olives...fornicate off!

There's plenty of good french restaurants, and some of them are even fairly reasonable, and I've eaten in France and yes the food is generally much cheaper as eating out is more ingrained in the culture, and their bars all do food too. There's a reasonable one in South Ken which does pretty rustic french food.

Personally, I say you cannot beat home cooked food, I like nice simple stuff, like a proper barbecue with blackened chilli and garilic chicken, seared beef and lamb, succulent peppers, steaming baked onions, mushrooms, home made chilli burgers, sausages sizzling on the grill........a nice fresh new potato salad, fresh hummus, grilled aubergines.....christ I'm hungry.

Manos de Oro wrote:

Max Molyneux wrote:When Hatton was on bbc2 when they showed the Cubans they said they were going to get an eastern european to spar who has a simular style to Tszyu's.

Interesting, thanks. I wonder who it could be. I think it's a good idea to get an Eastern European guy instead of a guy with a different skin colour to Tszyu. Of course it's not about skill, it's about psychology at this level... need to go all out in training to emulate that big moment when the bell goes (not go all out trying to lose weight ).

Surprised at Tsyzu (for this reason) using Burton. Good fighter, sure, but what about Ebo Elder who recently beat Burton in a barn burner? Also not sure about the point in sparring lightweights - Hatton ain't that fast. I'd have thought bringing in a mix, maybe someone who is way below him in terms of skill, but who would be able to outmuscle him in clinches. Maybe the likes of Matt Vanda (throwing out names) would suffice for that. I have faith Tszyu knows what he's doing though.

Elder has a title shot coming up against Juan Diaz later this month.

Freiheit wrote:I know there are some danes that will fly to Australia next week to be part of the camp, since Kessler will train together with Tszyu and Soliman, maybe they will spar Tszuy allthough they might be too big for him.

Soliman is a lot bigger than Tszyu and Hatton so i don't think he needs to much more than that, I know Tszyu also normally spars with Gairy StClair for most of his recent fights as he is super quick on his feet and hard to hit.

Ben Keilty wrote: hard to hit.

Wont be needing him to prepare for Hatton then!! ;)

Ben Keilty wrote:

Freiheit wrote:I know there are some danes that will fly to Australia next week to be part of the camp, since Kessler will train together with Tszyu and Soliman, maybe they will spar Tszuy allthough they might be too big for him.

Soliman is a lot bigger than Tszyu and Hatton so i don't think he needs to much more than that, I know Tszyu also normally spars with Gairy StClair for most of his recent fights as he is super quick on his feet and hard to hit.

Although several divisions apart soliman seldom goes more than a kilo or so over the middle limit. Kosta on the other hand is probably quite a bit over the limit!!!

Soliman is good friends with the Tszyu crew and the danish boys (rudy markussen in particular)

emmanuel burton and sam soliman are the main sparring partner....just spoke with Sam Soliman... he says kosta is in great shape!!!!!!!!

nickd wrote:

Manos de Oro wrote:

Max Molyneux wrote:When Hatton was on bbc2 when they showed the Cubans they said they were going to get an eastern european to spar who has a simular style to Tszyu's.

Interesting, thanks. I wonder who it could be. I think it's a good idea to get an Eastern European guy instead of a guy with a different skin colour to Tszyu. Of course it's not about skill, it's about psychology at this level... need to go all out in training to emulate that big moment when the bell goes (not go all out trying to lose weight ).

Surprised at Tsyzu (for this reason) using Burton. Good fighter, sure, but what about Ebo Elder who recently beat Burton in a barn burner? Also not sure about the point in sparring lightweights - Hatton ain't that fast. I'd have thought bringing in a mix, maybe someone who is way below him in terms of skill, but who would be able to outmuscle him in clinches. Maybe the likes of Matt Vanda (throwing out names) would suffice for that. I have faith Tszyu knows what he's doing though.

Elder has a title shot coming up against Juan Diaz later this month.

I forgot about that. Read an interview not too long ago with Elder - came across rather strange. Very religious. I hear most of them are in his part of the world. I remember hearing a young Angel Manfredy use the same type of lingo.

nickd wrote:

Ben Keilty wrote: hard to hit.

Wont be needing him to prepare for Hatton then!! ;)

Tsyzu can stalk as good as a James Toney or Azumah Nelson. It's frightening when you realise there's a good chance he won't even have to try with Hatton. Gonna be explosive.

Very explosive but only one guy really carrying the dynamite, I dont think Hatton's power is that good at the top level.

Coconut wrote:

Manos de Oro wrote:

Manos de Oro wrote:I think it's a good idea to get an Eastern European guy instead of a guy with a different skin colour to Tszyu.

I can see people taking this wrong. Let me put it this way: if Tsyzu were black I'd chide Hatton for not sparring black sparring partners.

EDIT: cleared grammar.

Makes sense. Just a logical extension of sparring tall southpaws if you're fighting a tall southpaw.


Sparring lightweights may be handy for workrate.

Yeah, that's the way I see it. To expand further: sparring is all about simulating the fight, and Tszyu is one of those guys (like DLH) who is not really intimidating at all at press conferences and such... but when he's standing across the ring bare chested and with gloves on - whole new guy you're fighting. How come? Aura? Yes, but what causes that? Just the image you see in front of you... if Hatton can emulate that image in sparring, he's gonna be able to keep the pins and needles that will be in his legs during the opening 10 minutes from sapping his strength, and as a result his chin and punches will be more solid if his legs are strong.

Hatton (especially because he's jumping into the deep end without testing the water) will need to be prepared for these 9 minutes as much as possible. Even the subtlest things will make the difference and decide whether this fight turns out the disaster it seems doomed to be.

Max Molyneux wrote:

Kevo wrote:All we get are Chinese, Indian and Kebab shops. Although there is a Jap resteraunt just opened in Liverpool. Thats about as exotic as it gets oop North.

I was going to eat in there once but it was too packed!

I went to a chinese restaurant called the Ma-Bo instead by the giant Chinatwon ga6te and had crispy duck for the first time. Could finish it because it was too greasy.

Oh yeah you guys should see me eat I lOOOOOOVE food.

Although I don't drink anything with Alcohol in it. :P

You want to watch those post town chinese meals on a saturday. My mate had crispy duck, and i'm sure it was just a pigeon they'd caught outside the resteraunt! Just remembered, there's a Portuguese resteraunt in Liverpool aswell.

I reckon if Hatton wins he should shout the whole bloody town for a pint or two.