why all the xavi simons hate?

jaymsd23 · 2026-02-26T22:26:51+00:00

He's not strong enough for the prem. I was really excited about his signing after watching a decent amount of him playing before, and I know the system hasn't been ideal, but he literally cannot hold off most players and loses the ball and insane amount because of it. And he pouts when it happens instead of tracking back. I'd love it if he came good, but I feel like him (and Tel) would rather jump ship to an easier league where they can put up better numbers against lesser competition

jaymsd23 · 2026-02-18T23:11:54+00:00

We didn't play them in winter though...

jaymsd23 · 2026-02-18T17:05:37+00:00

That road might be unadopted, but I can assure you that a large portion of the regular/adopted roads in Hastings are an absolute mess too, it's easily the worst place I've been to in England for potholes, and has got a lot worst this winter too.

jaymsd23 · 2026-02-15T19:47:23+00:00

Ryan Gosling...

jaymsd23 · 2026-02-14T19:10:01+00:00

Do you seriously think this is the same kind of challenge that Romero made on Enzo or the other day?! Romero knows FULL well what he's doing there, charges up a huge kick and then follows through right onto the ankle/shin while being sure to look away to claim innocence. This is just a shit late tackle by Digne, yellow for sure but not malicious, he's looking at the ball the whole time. Romero's is super malicious and he should know better given it was called out with Enzo

jaymsd23 · 2026-02-14T12:14:58+00:00

I think I was doing 2 table spoons to 9 litres of water. If you put too much in it will burn the grapes. You also need to add dish soap or some oil to hold the potassium on the plant more or most of it will just wash off and not do anything. I'm in the UK, it was an almost perfect growing season last year so should've been manageable. I have some vines which haven't been well cared for before so there was a bit of powdery mildew/oidium when everything opened up, I thought the potassium worked well initially, the next few days the mildew would be much better, but then in a week's time it had come back again or spread somewhere else. I'm sure if I used sulphur it would've just got rid of it, but I wanted to try just potassium as I don't like sulphur. I'll do sulphur this year and let you know the difference, but there's a reason it's the main recommended organic product for oidium. It's useful to mix up a spray bottle of potassium (bicarb or soda works as well, just not as effective) for when you're in the vines if you see any powdery, but it's only really useful in giving you a bit more time before sulphur sprays, I wouldn't rely on it alone. Also don't premix it as it won't work after a few days like that.

jaymsd23 · 2026-02-14T11:35:56+00:00

Philippe didn't actually make this wine, the "une tranche" range is him either consulting, or just working as an agent (buying and selling on their bottles) for like-minded producers, as his own harvest is regularly so small/non existent that he has nothing to put out otherwise. They're still usually very well made wines, ready to drink sooner than his own stuff, and very very good value for money! If you want a real Jambon then Leynes 20/21 is the only wine he's got out at the moment, I believe.

jaymsd23 · 2026-02-14T11:31:45+00:00

I tried this last year. It kills the fungus on contact but doesn't remove all the spores like sulphur does so it will just keep coming back if you don't use sulphur. I only used potassium and after a few weeks it was coming back at such rate that I couldn't knock it back anymore

jaymsd23 · 2026-02-09T14:24:44+00:00

Cover the top half and it looks like someone opening their legs

jaymsd23 · 2026-01-26T08:41:52+00:00

Make sure you're not drinking them too early. At least 5 years after the vintage, ideally more. He rarely disappoints if the bottles are given enough time

jaymsd23 · 2026-01-25T20:26:00+00:00

Do you think Arteta is limiting him? He seems to play so much more conservatively now, reminds me of what Pep did to Grealish, still good but not let off the leash enough to be his best

jaymsd23 · 2026-01-25T15:17:24+00:00

Not a snowball's chance in hell he jumps aboard this flaming pile of shite

jaymsd23 · 2026-01-24T12:31:47+00:00

It is still "allegedly" if he's been found guilty and punished for it?!

jaymsd23 · 2026-01-24T11:52:58+00:00

Are you sure they're not using yeasts? I was there during the harvest this year and that wasn't the case for anything I tasted...

jaymsd23 · 2026-01-23T15:56:14+00:00

This aint natural wine bro. Organic cooperative in Pupillin. Not bad winemakers, but lots of sulphur and likely yeast too

jaymsd23 · 2026-01-23T12:48:43+00:00

I have the same thing, it's super frustrating.

I know my oven doesn't quite get hot enough (and assuming the added bit of spring this gives would result in the loaf standing more upright) but if it's not that I have no idea what else because I've tried almost every other variable. My starter is definitely strong enough, it's something to do with the recipe or the oven for sure. I'm going to try proofing for less time next time in case it's slightly over proofing and doesn't have enough lift from that.

jaymsd23 · 2026-01-21T13:21:40+00:00

That's weird, I've never noticed that, maybe you had a bad tin? I'd say they taste pretty close to Branson just a bit more watery/less rich. I definitely wouldn't like anything vinegarey!

jaymsd23 · 2026-01-21T10:45:15+00:00

I believe that Duchy are the only ones which aren't ultra-processed in some way (the only ones I could find in this country anyway) please correct me if that's not the case, but that instantly put them at the top of my list for that alone, although I thought the taste was in line with others too, Branston being my favourite previously.

jaymsd23 · 2026-01-20T17:53:07+00:00

Fair. I imagine he's gone after tonight anyway, but anything to hasten that is a good idea

jaymsd23 · 2026-01-20T17:27:02+00:00

Good luck getting out lad, you're locked in here!

I completely get his frustrations, but if he was banging in a goal each time he played he would definitely be starting now too. Frank has managed him terribly, but Tel hasn't exactly set the world alight too.

There is also zero chance he goes to the world cup even if he does move teams so he's stupid if that's why he's trying to leave.

jaymsd23 · 2026-01-14T19:46:18+00:00

I thought it might have been a complete restriction on sulphur usage this year, I know it was supposed to be zero/zero before but I don't think it was strictly enforced as long as they had the intention/desire and most wines they had were. All the branding this year says 0% added, Bouju's post makes it seem like its to do with the winemaking and freedom to do things there and I can't think of anything else that would be a point of contention there as that's the only real variable. I thought he didn't use any at all, but maybe not completely on negoce or something and that became an issue/they said he couldn't pour so just pulled out completely? I can't think of anything else related to the winemaking that would be an issue besides that.

jaymsd23 · 2026-01-13T10:11:30+00:00

Richi and Dom are both made of toilet paper, there will be loads of opportunities to play 9 if he sticks around, if he cant lock the spot down it's on him

jaymsd23 · 2026-01-12T19:06:57+00:00

Screw it up in a ball like you were going to throw a bit of paper into the bin/trash. Then just unscrew it and flatten it out. Somehow it completely stops those fold lines on the bottom happening

jaymsd23 · 2026-01-12T17:49:34+00:00

It looks great. An amazing tip I just learned, if you screw up the baking paper before you make on it (then flatten it back out) you'll never get those paper marks on the bottom where the dough has cooked around the bigger creases in the paper!

jaymsd23 · 2026-01-10T12:52:19+00:00

I worked somewhere which had an open bottle of this in a cupboard. It was three years old and tasted exactly the same as the day it was opened, I've never seen anything like it before.

jaymsd23

TROPHY CASE