bettybet

you will need to read the League rules . need 20 posts and have to pre-reg to get in any of the league games, and the Eligible list will be updated Monday . so get busy if ya want to start in next weeks games. here read this :

http://www.freerollerz.com/forum/flo...rst.8083.html?

Darla911

Great no physio tommorrow i am in for sure
Good luck with the apartment hunting Nivek hope it works out for you
I remember the days in university wish i could go back to being that young and free for just one week wouldn't that be exciting ( garanteed no studying would be done lmao )
Don't get any ideas Nivek hit the books lol
Dar

Special4u

here is a question that has screwed up poker players for years and I would like to get your insight on it. If you are dealt a small poket pair how do you play them ? Tell us what you think in any position BB or SB what do you think the right play is preflop and after flop if you hit a set or you dont.

Now here is my opinion see if you agree number one in my opinion a small pair is anything jacks or smaller I personaly throw them away if there is a big bet in front of me if I am playing at a full table if I can just call BB or just call a minum raise I will to try and catch the flop. If I dont catch the flop I fold them at first bet of corse every situation is different this is just a good rule of thumb.

I read a report today in Google poker news that said Checknraise Poker was not going to honor their WSOP packages that their players had already won you can read the story here http://www.emediawire.com/releases/2006/6/emw400871.htm

Pot Odds vs. Pot Roast

It has dawned on me, much like it’s dawned on a lot of you that there are many players out there who can’t tell the difference between Pot Odds and Pot Roast. Hopefully, this guide will be of some assistance.

Pot Roast

Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish. Chuck steak, blade steak, and 7-Bone pot roast are recommended, as it is very inexpensive, yet becomes very tender after braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy. Pot roast is often served with carrots and/or potatoes simmered in the cooking liquid, though less orthodox vegetable preparations are known.

xingxing677

well,usefull

RadRandy420

i would rather have pot roast than pot odds any day. even at the final table of a WSOP event!

SHERRY524

I struggle with low pockets wish I had a set answer but honestly how I play them depends on the feel of the table and position. By feel I mean if I make a small raise am I likely to be put all in? Is is a loose table with big bets on ace with high cards etcs.