Wednesday, March 28, 2012

TUF Missing Out

The fight and show that put UFC on the map.
Fifteen years ago, the Ultimate Fighting Championship was barely removed from Tank Abbott and Royce Gracie fighting a guy with one bare hand and one boxing glove that resembled more of a Street Fighter character than an elite athlete. Dana White still had some hair and wore a tie for God's sake! The perception of what the sport of MMA was along with getting little attention and enthusiasm from fans all changed after Forrest Griffin and Stephan Bonner went to battle for the first winner of the UFC's reality show, The Ultimate Fighter.

Now, this reality show finale was a little bloodier than Kelly Clarkson vs. Justin Guarini, but the impact it had was comparable. The UFC saw it's biggest ratings to date, and used that excitement to spring board to the fastest growing sport in the US.

Stick with the Bic, Dana.
So clearly, this show is important and even a tad sentimental to the UFC brass. It has produced more talent than any reality show ever with multiple champions, top contenders, and every day fighters that are still in the organization today and incorporate new TUF fighters every year. The show has, without a doubt, been a success.

Recently TUF has struggled to meet the ratings success of previous years. For better or worse the format has remained the same, or as some critics say stagnant. The talent hasn't been up to snuff with previous years, which is sort of to be expected. With the UFC bigger than ever, anyone that's anyone wants to be in the UFC already. Top quality guys will just sign outright without passing through TUF. It's reached a point where it's tough to envision a future champ ever coming through the TUF ranks. Ryan Bader is the last winner that might have a shot, but he's had some setbacks and looks to settle in as more of a borderline top 10 light heavyweight.

There are people that still watch TUF and even less people that care what the ratings are, but facts are facts and TUF is not performing as it should. Now, as TUF transitioned from Spike to FX, the ratings were already dropping steadily, Kimbo Slice season aside, so to expect a network change to a Friday night format to suddenly jump start a fledgling show is sort of like expecting the Teutuls to start assembling IKEA furniture instead of choppers for ratings points.

However, the first truly significant format change took place this season. The fights, all of which used to be pre-recorded months ago (aside from the televised live finale) would now be live. Live fights, real-time in a quick paced show. This is a great idea. There are even more people in attendance of the fights to remove the eerie silence that used to take place during early fights. Just the slapping sound of punches and kicks connecting, deep breaths of fighters, and feet sliding on canvas provide a more visceral feel to the fights, but do take away from the excitement of it.

Will there be another contender from TUF?
The format upped the shows pace and intensity, and the quailty of fights (...meaning finishes) has been great. There is just a natural energy that comes from a live fight over a pre-recorded bout. There are no chills or thrills, just the knowledge that you're watching the eventuality of an outcome that happened months ago. It's why all worthwhile sporting events are live, why awards shows are live. It's about the anticipation and the excitement.

Updating the format has made the show much more enjoyable. Sadly, the Friday night time slot does not help it's cause. I watch the show, but only on DVR over the weekend. I do wonder how many people haven't even given the new TUF Live an opportunity to entertain them. It is interesting, and with more focus on the fights and fighters than general antics in the house, the show runs like more of the UFC's excellent Countdown series than a simple reality show.

There is an interest in seeing how these potential future UFC stars act, but most people turning into TUF are there for the fights, the training, and the aspects of being a professional MMA fighter that draw them to the sport in the first place. With the UFC and Fox relationship just starting, I doubt anyone will panic over "only" pulling in a million viewers on FX on a Friday night, but the new format is a positive. Don't let the lower ratings make you think otherwise.


Monday, March 26, 2012

Slobblog: Varalli - We Got Served

The bar for serving just got raised.
March Slobfest took place at Varalli Restaurant in Center City. This modern design yet traditional Italian joint is in a prime spot on Broad St. down the street from former Slobfest locale Captial Grille.

We all met at the bar of the restaurant having a drink while all the Slobs showed up. We poured one out for a fellow Slobfest member as professional duties has put him on the 90-day DL until those responsibilities are completed. Sure, some may ponder, "But won't he still eat food?" It's possible, but we'll just leave that as is.

The drink I had was my usual Kettle One Martini which just happened to have the saltiest olives I've ever had in my life. The actual martini was great, but with each olive I could not help but pucker up. The rest of the Slobs had some mixed drinks, including a berry cocktail which would make several appearances throughout the night.

Now, normally the food or we the Slobs are the star of Slobfest, but early on it became evident that the spotlight would be squarely on one person and one person only....our server Alicia.

Aside from being pleasing to the eye, Alicia came out of the gates firing with a carefully executed prank by one Slob on the other regarding one of his top clients. As we were ordering drinks, we went around a circle and when Alicia got to the prank'd Slob, without hesitation and with the confidence of a broadway star she says, "I'm not going to get you a drink until you give Covington their contract." Then she immediately walked away leaving one Slob's jaw wide open and no drink to be had.

Now, the only failure of the prank is that 6 out of 9 Slobs had no idea what was happening. The ones that did were stunned...stunned.  Everyone got filled in and we were off and running.

Co-Champ
We ordered a bunch of apps that our girl Alicia directed us on her recommendations. Then the drinkless Slob was finally able to order, splitting a bottle of wine with me. Now, this was on the cheap end of wines, not high expectations by any means, but if Slobfest dinners were judged by the BCS Bowl System, then this wine would be Co-Champ with Alicia. The wine was dry and flavorful with a rich berry flavor. For a cheap wine, it was a winner to say the least.

Some of the apps we sampled were Wild Italian Mushrooms, Crisp Zucchini, Calimari, and Bruschetta. Everything was great, but the bruschetta was fantastic. It came with an assortment of toppings, all of which were great and a big favorite of the table.


Approximation of one Slob's phone.

Between app and main course we were brain storming about going to a nearby hangout, Mahogany. A cigar bar on Walnut, which we weren't sure if it had closed or not. See Mahogany is basically the most chill place in Philadelphia. However, Holt's which owns the building opted to not renew Mahogany's lease as Holt's is going to renovate and reopen as a cigar bar they own. As we asked Alicia if she was aware if Mahogany was open and nearby, she curtly responded to one Slob, "Oh, surely you have an iPhone?" Best part is that he certainly does not have an iPhone, and even better has a BlackBerry. This innocent comment set off some raucous laughter and Alicia continued her run as probably the best server of all time and Slobfest legend.

Back to Mahogany though, it was a great spot, and hopefully what Holt's has in mind can live up to what Mahogany was all about. Good booze, BYO cigars, cute waitresses, and just letting people relax and chill out in a sophisticated and comfy environment. RIP Mahogany. You may be replaced, but never forgotten.

The food came, and we were ready to dig in. Lamb shank, lobster ravioli, steak, and a whole assortment of hearty dishes. Across the board I'd say the Slobs were impressed with what Varalli had to offer. I had the lobster ravioli, which I'm usually not a huge fan of, but this was done well. As a side note, I will fight someone to the death who says lobster is better than crab. I would take crab 100 times out of 100 over lobster and it's not even close.

Thanks for the apps, Alicia.
For all that Varalli did have to offer us Slobs there were two big negatives. First, there was no bread served. Sure, we ordered 5 apps so maybe Alicia thought, no way these guys want bread and olive oil. But of course the answer to that query is yes. Yes, we expect bread and oil pre-food and yes, even though we ordered all of this food we still needed more. Alicia shouldn't try to make decisions for us, but give us the opportunity to sit there and stare at the bread if we want to. Now, Alicia did admit she is new to this serving thing as she usually tends bar. Makes sense based on her table side manner. Very personable, outgoing and put up with a lot of nonsense from guys including one Slob mentioning the untimely passing of his girlfriend via fiery car crash, thus leaving him "completely single." Alicia did not bite, but I'm sure she was entertained.

Remnants of lobster ravioli.
The second was no homemade limoncello! In an Italian restaurant! Unconscionable. There was some on the menu, but when Alicia admitted it was far from official, some eyes rolled at the table.

We polished off our desserts along with some after dinner drinks and non-homemade drinks.

As we settled up, we weren't quite done and sauntered over to the bar for a couple of more drinks. If you couldn't tell we were a fan of the cocktails, but we were satisfied with what we had and enjoyed the atmosphere enough that we wanted to hangout afterwards.

Now the descriptions of Varalli's atmosphere may be off-putting. Yes there's a waterfall. Yes, theres a giant squid hanging from the ceiling, but somehow it doesn't come of kitschy or tacky. Along with the sass of Alicia, we had a great time dining out. Definitely stop by Varalli for a drink and an app. Stay for the service.

-Slobs Out

We'll miss you, Alicia. May our paths cross again.

Varalli Restaurant
Avenue of the Arts
231 South Broad Street
215.546.6800

Diving the Depths: Fantasy Baseball Value

That's the look of a man that got some good draft day value!


The key to fantasy sports is one thing: value. Where you draft a player compared to what they're output is during the season. If every player you picked lived up to their o-rank or ADP (average draft position) fantasy sports would be rather dull. Instead, the keys to victory come from where true value lies. Taking Ryan Braun #3 overall last year and having him finish around there is all well and good, but if you can draft Matt Kemp or Curtis Granderson at their respective o-ranks last year and get a top 10 player, then sir, you are in the driver's seat to fantasy glory.

There are a couple of players I like to make leaps this year, and perhaps I'll get to them, but I wanted to start with compiling a team of players that should out perform their ADP and are currently available in more than half of Yahoo! public leagues.

C - Ryan Doumit, MIN (16% owned)

Doumit recently signed in Minnesota after some up and down years in the Steel City. The good news is that catching isn't Doumit's strong suit, but he is eligible there. The Twins have over $100M invested in their everyday starting catcher Joe Mauer, and they expect to play him there most of the time. Doumit is positioned nicely as DH or corner outfield. The currently healthy Justin Morneau may start snagging some at bats at DH due to his lingering (and I mean lingering) concussion issues, but the Twins still plan on having Doumit in the line-up everyday. The league is new and the ballpark is big, but getting a player that's in the line-up card everyday at catcher is a big value. Also, not for nothing, Doumit has shown he can rake at a high average if he gets the playing time.

1B - John Mayberry, PHI (20% owned)

Opportunity is knocking for Mayberry.
With the injuries and age that are plaguing the 2012 Phillies, there will be spots available. What Mayberry does to earn playing time is being position flexible (he also plays OF), being a right handed bat (valuable in the Phils line-up), and also bringing the kind of power that can serve as an adequate replacement until Ryan Howard returns from injury. Often underutilized by Charlie Manual, Mayberry can show flashes of his first round talent, but overexposure could be his downfall. The potential is there, and in a league where 20 HR power is a valuable commodity, Mayberry could solidify an everday gig with a strong performance in the first couple of months.

2B - Allen Craig, STL (25% owned)

If there is a fantasy downside to winning a championship, it's inflated draft day prices the following year. David Freese is the most obvious case for the defending World Series champs, and while Freese's inflation might be a tad overblown, Craig has not seen a similar rise. That's a good thing. Craig registered a 1.013 OPS in October last year, and while power out of 2B is rare and a treat, Craig also hits for average and can swipe double digit bags. He is injured but on track to be ready right around opening day.

Alvarez looking to start producing.
3B - Pick a fallen star (9% and below)

Third base is a tricky position. Generally regarded as shallow in fantasy formats, if you look far enough down the list there is a multitude of former or should have been mega stars that just never panned out. The list is vast, and depending on the situation there's a chance some of these guys could come through. Pedro Alvarez, Ian Stewart, Chris Davis, Casey McGeehee, Chone Figgins, and Wilson Betemit are all players looking to get to where their career should be.

SS - Zack Cozart, CIN (25%)

The talented Cozart came out firing in his first 37 plate appearances. The 26-year-old batted .324 in a potent Reds line-up. His first big league taste would end after 11 games due to a wrist injury that put him out for the year. While wrist injuries and hitters are scary, Cozart answered the bell this spring going 9-for-12 over a 5 game stretch. He should play everyday and depending where he falls in the musical chairs line-up between Drew Stubbs and Brandon Phillips should be good for him.

OF - Lorenzo Cain, KC (38%), Chris Heisey, CIN (36%), Brandon Belt, SF (46%)

Of all of these players, Cain is the only one that was able to secure status as an everyday player during Spring Training. Cain will lead off with 10 HR/20 steal potential, and getting on base in front of the suddenly productive KC line-up could equate to near 100 runs scored. Hey, it happened to Melky Cabrera.

Heisey is subject to manager Dusty Baker's whims on his playing time, and while Belt is the Giants top prospect, he can't sniff the majors due to a log jam at 1B and corner OF. Injuries or lack of production by some Giants could open a spot for Belt, but after destroying AAA Belt needs to keep his development going in the majors ASAP.

Peavy needs to stay healthy.
SP - Mike Minor, ATL (46%), Erik Bedard, PIT (39%), Jake Peavy, CWS (22%)

I am being a little coy with these offerings as my dynasty league is pitching heavy, and therefore, I am used to delving the James Cameron like depths of the pitching pool for value. So, I don't want to go too far with the info I'm putting out. But what we have is a nice tasting menu of what value from an SP looks like. We have the fresh new rookie on the market, Mike Minor. Highly rated in his own right along side Brandon Beachy, Randall Delgado, and Julio Tehran in the Bravo's stable of young arms. Erik Bedard is still a K per inning guy, it's just that he's injured so much it's hard to throw that many innings. Another move to another low pressure locale should suit him nicely. Maybe Primanti Bros is good for a sore shoulder. And last is former Cy Young winner Jake Peavy. He too has had a multitude of injuries since his hey day. He comes into the season healthy and although he had a rough spring maybe can turn it around once the games start counting.


RP - Brett Myers, HOU (46%), Greg Holland, KC (38%)

Don't pay for saves has become more and more popular over the years. When I first started playing fantasy, I'd take 2 closers in the first 6 rounds because their perceived value is greater than what it actually is. Some myths: there's only 1 closer per team, they are consistent, they rack up stats in Saves, WHIP, and ERA. Closers in fact are extremely volatile. Some of the greatest closers in fantasy history haven't just regressed, they've been pushed off a steep cliff and painfully bounced all the way down. So unless you're Mariano Rivera, no closer is untouchable. Segue to the two closers I have highlighted. Two top closers have already been lost for the season due to Tommy John surgery. One, Ryan Madson of the Reds has been replaced most likely by Sean Marshall (63% owned) and the other is Joakim Soria who will be replaced by Greg Holland, Jonathon Broxton, or Aaron Crow. My money is on Holland as he's already closer of the future material and Broxton has looked just eh, OK this spring. Myers was just announced the everyday closer because Houston basically doesn't care about baseball anymore, but hey, saves are saves.

There is value there. There always is. Stay vigilant on the waiver wire, don't get stuck on people's names, but also be sure to make the distinction between adding a player on a hot streak and one that can actually sustain his production. It's all about value.

Thursday, March 15, 2012

NCAA March Madness 2012

Much like St. Patty's Day when everyone is Irish; everyone is an NCAA basketball fan in March.


Perhaps the greatest tournament we have here in the United States of America is underway. No singular tournament sporting event captures the minds of more Americans than the NCAA Tournament. 

Now, in a world where every game is available on television or the Internet, March Madness has become something casual or even non-college basketball fans can get into. The lure is that it's a sports sauce that has been reduced to only the most flavorful and intense parts.

There are no long seasons or need to necessarily root for only one team. The colleges are from all different conferences seeded and put up against each other in a single elimination tournament. Upsets and Cinderella stories are what the early round of the tournament is known for. As the teams push further towards the championship you get great games and memorable buzzer beater finishes. This is a tournament played by a group of college athletes that will give their all. There are no overpaid players here, not yet anyway. It's a pure form of competition and pride put on display at the highest amateur level. 

Take all of that excitement and thrill that the sport is provides and mix in the underlying of gambling on games for a month straight and now you have opened things up to a whole to gamut of people. March Madness offers everyone something to sink their teeth into. It rushes in with Selection Sunday, and within a month a true NCAA champ is crowned. No BCS or arguments, just pure sport on the court. 

This is by far the least I've followed college basketball in a long time, which means absolutely nothing when filling out a bracket (in fact, it probably helps), but I do like Kentucky with all their talent they have on offense and defense. I also think Missouri is strong and look for Kansas, Syracuse, and Louisville to fall early because they usually do.

It'll be a great tournament because it always is. Good luck on your brackets.

Monday, March 5, 2012

The Dude Abides

Nails had his issues even back in his playing days.
I went to Phillies games all of my life. I'm 28, but I've seen Steve Carlton pitch and Mike Schmidt hit a homerun. Granted, I can say those things however when it comes to memories from my childhood they are rather faded. The first athlete I had a bit of idolatry towards was Lenny Dykstra. The Dude. Nails.

He was a Philly type of player, which is saying a lot since he came from the New York Mets. With his big wad of chew and bulging forearms, it was easy to jump on the Nails bandwagon. He led those guys on Macho Row in 1993 to the World Series, and although it ended about as badly as possible, he had entrenched himself into Philadelphia sports lore.

One of the memories I have that best encapsulates that childhood/hero worship mentality was I was at a Phillies game with my dad. Dykstra was hurt, and in an age where the last news update you heard was in the morning paper, I assumed the Dude would still be out for this game. As the Phillies PA announcer went through the line-up he said, "Leading off, #4 Lenny DYKSTRA!" I turned to my dad and my dad turned to me with a wow expression on our faces. I was happy the Dude was in the line-up, and I'd get to see him play. It's moments like that where you realize an impact a player can have on a young person's life. When all you know is the player on the field. What he does in a baseball uniform is all that matters. It's a fleeting feeling that as a 28 year old, you don't get anymore. With Twitter and ESPN who knows if any kid can get that feeling anymore.

The reasons athletes are role models or icons to a kid is obvious. The ability, the memories, the money are all integral to making a kid want to grow up and be like someone. While I can say I did want to play for the Phillies growing up, I never truly wanted to be Lenny Dykstra, but he was that idea I had for what a baseball player is.

My childhood idea of what being a baseball player would be like was sentenced to prison on Monday. Dykstra's post baseball career has been even more unpredictable than his playing career. There was Lenny the successful investor, Lenny the millionaire Wall Street mogul, Lenny the entrepreneur, Lenny the racist, Lenny the sexist, Lenny the liar, Lenny the thief, and now Lenny the criminal.

It's disappointing for sure, and throughout the perplexing rise and more understandable downfall of Dykstra, it's just another example of an athlete failing to live up to the unreasonable and truly unnatural expectation of athletes to be role models.

These are people that have just as many issues, problems, and vices as anyone. Only they're in the spotlight and have the means to live as recklessly as they like. Whether it's Lenny Dykstra or fellow Philly athlete fallouts Allen Iverson and Terrell Owens, the fall of sports players is becoming even more frequent and disappointing.

As fans, we shouldn't expect anything other than human fault and error from athletes in their post-playing career, but that doesn't mean it still doesn't leave you with a bitter taste in your mouth. The downfall of a human doesn't soil the memories of your childhood, they merely make you sad that a player you hardly knew, that you held in such reverence could fall so, so far.

Thursday, March 1, 2012

Slobblog: Amada - Dine on Swine

I can't explain how much lamer this guy is than the guy that cut our pig up.

Welcome to the terrible twos. Slobfest turned 2 years old this past go 'round. That's two full rotations around the sun of us slobs enjoying what kind of food debauchery Philadelphia could offer. To celebrate we returned to a previous Slobfest pick, Amada. But unlike last time when we wanted to go, yes, have the suckling pig, but also try out one of the most heralded restaurants in Philly, we all mounted our steeds and road to Amada with a singular focus...take down the pig.

Previously we were only a group of 6, with two slobs going for the tasting menu. Now we were hungry and had 7 slobs ready to go (one slob had to pull out last second due to unspecified circumstances although we are led to believe it was due to money, women, gambling, or possibly all of them).

Sure, we may have drank a little before, and ultimately ordered like 5 pairs of tapas for the table, but we were totally focused on the pig.

The thing with the suckling pig at Amada isn't just the feeling of eating an entire animal, one that only had the privilege of feasting on only it's mother's milk for 2-6 weeks before it's massacred and devoured by us slobs, but it's also about the experience you go through and are about to put all of the people at adjacent tables through.

You have to order the pig days in advance so the chefs at Amada can prep the swine properly. Lots of marinating and seasoning before it is roasted to a moist, crunchy skined perfection. Even when we arrived the pig was still about 45 minutes from being ready to serve. After destroying tapas and having some second guesses as to whether we have overdone ourselves already, it soon became apparent the pig was about ready to go.

Also, to pass the time a certain v-neck wearing Slobfest member had a direct line of sight to a girl he could not take his eyes off of all night. Sadly, this was not reciprocated as she was enjoying a meal with her boyfriend. There was a fleeting hope that seeing us slob out on pig meat would catch her eye, but not surprisingly it didn't exactly work.
My brother may be dead, but I'm here to carve your pig.

As the tapas started to settle and our appetites began to return, it began. A large marble table is rolled over to the side of the table. Then out comes the pig; head and all. Along with the flashes from cell phones, the site of the pig on the table itself garners a lot of attention from fellow diners. In charge of carving up the pig is a guy that can only be described as Karl from Die Hard.  Much, much cooler than the guy pictured at the top of this page. If only Hans Gruber could join us in our feast.

The precision at which he systematically tears apart the pig is something awe inspiring. Just quick, clean cuts that release the meat from the bone and then is placed into a serving tray. Now, of course, seeing someone that looks like that, with a strong acumen for knife works makes the mind wander. What else does he dice up? How does he let off steam after a stressful day of work? Would he ever stab a homeless person? These are some of the things that go through your head while you're waiting for several pounds of food.

The work of 3 slobs.
Cutting the pig table side is for show, and a good one it is, but turns out we ordered the whole damn pig. The second half was cut up in the back and brought out on a second tray for us slobs. Also there are several sides that come along with the pig. Needless to say, these were tasty, but not integral and ultimately jeopardized a slobs ability to eat as much white meat as possible.

As soon as the pig is presented, we go to work. There wasn't much talking going on during the initial eating period. Like I said, we were focused on a common goal. We would not be defeated like last time when we brought home probably 75% of the pig as we were unable to finish it. It was evident early on that when hungry, focused, and with a new member we were going to put on a show.

The table was split into two sides each responsible for half of the pig. To be fair, the sides were uneven at 3 slobs and 4 slobs respectively. There were some that failed to live up to their end of the bargain, but others that far above and beyond what could be expected out of one human being. A type of effort that could only be described as obsessed. Obsessed with the idea that this pig will be eaten. It will be defeated.

The work of 4 slobs.

The meat itself is delicious on several different levels. You have the skin, which is crispy and crunchy with a salty taste from the prep. It's comparable to natural pork rinds. It adds a a great difference in texture to the salty, sweet, and tender meat.

Due to the roasting process, each layer of the pig offers a different kind of meat. Near the skin, and my favorite, is a more dense meat that has the salt from the skin meld perfectly with the richness of the meat.

Further down, the meat loses some of that salty flavor, but maintains an even more tender texture that is sweet, but still savory. It's a great flavor and a diverse flavor the pig is able to provide.

Probably the last step in the suckling pig process are the other items Karl is kind enough to carve up. It is a whole suckling pig, so the head is included. Expertly carved as usual, the ears, cheek, snout, tongue, brains, and top of the head are set aside on a separate plate for some of the more daring eaters. From what I recall last time, most of those other items were eaten. I had the brains, which was worth the experience, but horrible. This time I was able to have cheek and snout. The cheek was tender and almost gelatinous to the taste. While the snout was crispy and throughly cooked, which is probably for the best.

Tongue and snout (obviously).
After the dust settled and bellies were full, we put on a hell of a show. Understandably better than last time, but stronger than I anticipated after all of the tapas dishes we had earlier. While I had only a small sampling last time and thought the meat was heavy and greasy, as a participant, I thought it was filling, but not heavy like say the Brazilian beef at Fogo de Chao, which will turn your blood into Ragu.

Yeah, we need to hit up an ATM.

The tab ended up being probably the largest in Slobfest history, but it was all worth it. A delicious meal that brought together everything that Slobfest has become over the first two years. Gluttonous, fun, and an adventure.

Just when you think you've seen it all at Slobfest, we did have a first on our two year anniversary. One slob paid by check. Now as bizarre and irrational as this sounds, the motive behind it is truly slob worthy. The slob lost his wallet that day. No idea where it is. But instead of canceling, he looked at all available resources and went with the old lady payment method of check. We don't know if Amada or any place even accepts checks. And instead of being sent to the back to wash dishes, there was a compromise and a check was made out to a fellow Slob and he paid the tab amount on one of those plastic things. Of course, like most things, even this kind gesture was met with a joke as the check was made out to the Slobfest member's significant other.


Last night must have been something.

It's worth mentioning that as we looked into dominating the pig again for the first time, we happened to find a rival party. Our mirror images, if you will. A group called Slothstreet. They too have a love for scarfing down food, and they even took a swing at the Amada suckling pig. Now, while people may suggest we should show reverence to our unknown forefathers, that would not be true Slob fashion. We know we're the biggest and baddest food eating team in the city, and we wanted to challenge them to a pig eating contest at Amada in a loser goes home type match up. However, after looking at their, ahem, site, it appears Slothstreet has been out of business since 2009 with few traces to their existence, let alone dominance of food like Slobfest has documented. Going into our second year, it's obvious who the true champs of the caloric cup are, however, should any remaining Slothstreet members come across this and have the waistline to take us on, well that'd be the second dumbest thing you've done. The first is starting your little tea party club.


Just another day in the life. Happy 2nd Birthday, Slobfest...And many more.

-Slobs out.


Amada
217-219 Chestnut St.
Philadelphia, PA
215-625-2450