Better resume: Floyd Mayweather Jr or Jack Dempsey?

[them_apples]

Not even close. And the poll results support that.

Well that doesn't mean much either. Humans are ****** to their opinions of things. If all the factual information isn't presented it's safe to say most are voting because they know more about Mayweather than Dempsey.

A better question is what Dempsey did more impressive than what Floyd did given their respective time period.

Well for 1, we are still talking about what Dempsey did in 2020. So Dempsey was held to a very high regard years ago. And in 1930 I'm sure this forum would be swarming with Dempsey supporters

To make a logical choice though you have to weigh the factors accurately.

I think when it's all said and done I give the edge to Mayweather, for his longevity. Dempsey caved to the high life.

As far as competition goes, Floyd's is average. He didn't enter the ring with the feeling he could potentially lose at any point. Most fights were generally cherry picked which is why he's undefeated and rich. He's still a very good boxer though, and there may have been riskier fights for a lesser fighter.

[The Old LefHook]

Apples is making applesauce of the boys again.

[billeau2]

We take bike rides around the pond down the block at the park. Getting a bit cold but had a nice couple of days in the 60's recently. We'll be outside deep frying a turkey come Thursday. Happy Thanksgiving, Bro.

You guys fry? Its a great way to make the bird. I have fried a few times when my wife had Louisiana family and/or friends in... People from Cajun country consider it a nice adjunct to go fry a turkey lol.

I always make a bird in the oven for the stock...but will fry a bird on the side.

[billeau2]

Well that doesn't mean much either. Humans are ****** to their opinions of things. If all the factual information isn't presented it's safe to say most are voting because they know more about Mayweather than Dempsey.

A better question is what Dempsey did more impressive than what Floyd did given their respective time period.

Well for 1, we are still talking about what Dempsey did in 2020. So Dempsey was held to a very high regard years ago. And in 1930 I'm sure this forum would be swarming with Dempsey supporters

To make a logical choice though you have to weigh the factors accurately.

I think when it's all said and done I give the edge to Mayweather, for his longevity. Dempsey caved to the high life.

As far as competition goes, Floyd's is average. He didn't enter the ring with the feeling he could potentially lose at any point. Most fights were generally cherry picked which is why he's undefeated and rich. He's still a very good boxer though, and there may have been riskier fights for a lesser fighter.

I have the utmost respect for those who put fourth an educated proposition regarding the topic of this thread, but ultimately? It is comparing apples to oranges.

1) heavyweights in general do not have the fellow ATG greats when they reign. Most heavyweights have fought competition that was excellent for the time, but not fellow ATG at prime. One reason Ali was so great BTW.

2) The challenges of being a heavyweight involve different boxing variables at the top level... When, for example, Dempsey fought Tunney, there was no real strategy attempt (Tunney confirmed this) to win a bout on points by boxing and keeping opponent at bay... A heavyweight has to deal with the proposition that any one punch will be the winning punch.

In the lighter division usually one punch is not going to beat you, so your strategy opens up more with respect what you can do to win.

Just different challenges and different emphasis... For example, Holding Dempsey down because of his competition is silly. It does not differ from the competition that someone like Johnson, Sullivan, Corbet, and most heavyweights after him, faced.

Yet for Floyd, at his weight(s) the competition faced is paramount to being avaluted... there are always a lot more great fighters in these weight categories.

[travestyny]

You guys fry? Its a great way to make the bird. I have fried a few times when my wife had Louisiana family and/or friends in... People from Cajun country consider it a nice adjunct to go fry a turkey lol.

I always make a bird in the oven for the stock...but will fry a bird on the side.

My family usually does, but this is the first time that I'm responsible for it, with the lady as my right hand woman, since we won't be having a big family gathering.

Praying I don't burn the garage down or singe my afro

[billeau2]

My family usually does, but this is the first time that I'm responsible for it, with the lady as my right hand woman, since we won't be having a big family gathering.

Praying I don't burn the garage down or singe my afro

I started a thread in the lounge... if you have a problem post up as I will check thread regularly.

I would recommend peanut oil, canola will do... any oil with a good flash point (won't break down with heat)... The bigger the vessel the better... The oil temp will vary depending on where you cook, the altitude... You want a nice slow crackle...

Marinades injectables are ok but not a necessity and... you can season the bird after because black pepper burns at high temps.

Also, make sure bird is really dry when putting in...you will get better crisp on the skin.

Take the neck, cut off the wing tips and the tips of the leg, also the giblets, and put in hot water to make a stock for gravy. you can cut the giblets and let them disintegrate in the stock, or keep them whole and strain the stock... But always chop up the liver. This can be your gravy.

I generally add dry vermouth and butter to the gravy, fry onions and a bit of celery with the liver, add flour or corn starch... for flour cook in the butter to make a roux, for corn starch, add the vermouth, or water and add to liquid while boiling hard... check consistency as you add, will thicken immediately.





Those are the basic sign posts. yeah it gets hot... I have challenged my eyebrows a few times lol.

[ShoulderRoll]

Well that doesn't mean much either. Humans are ****** to their opinions of things. If all the factual information isn't presented it's safe to say most are voting because they know more about Mayweather than Dempsey.

A better question is what Dempsey did more impressive than what Floyd did given their respective time period.

Well for 1, we are still talking about what Dempsey did in 2020. So Dempsey was held to a very high regard years ago. And in 1930 I'm sure this forum would be swarming with Dempsey supporters

To make a logical choice though you have to weigh the factors accurately.

I think when it's all said and done I give the edge to Mayweather, for his longevity. Dempsey caved to the high life.

As far as competition goes, Floyd's is average. He didn't enter the ring with the feeling he could potentially lose at any point. Most fights were generally cherry picked which is why he's undefeated and rich. He's still a very good boxer though, and there may have been riskier fights for a lesser fighter.

The posters on this section of the website are typically pretty knowledgeable about boxing history. IronDanHamza and Marchegiano and JAB5239 for example.

If they are overwhelmingly voting that Floyd has a better resume than Dempsey that's because it's pretty obvious I would think.

[travestyny]

I started a thread in the lounge... if you have a problem post up as I will check thread regularly.

I would recommend peanut oil, canola will do... any oil with a good flash point (won't break down with heat)... The bigger the vessel the better... The oil temp will vary depending on where you cook, the altitude... You want a nice slow crackle...

Marinades injectables are ok but not a necessity and... you can season the bird after because black pepper burns at high temps.

Also, make sure bird is really dry when putting in...you will get better crisp on the skin.

Take the neck, cut off the wing tips and the tips of the leg, also the giblets, and put in hot water to make a stock for gravy. you can cut the giblets and let them disintegrate in the stock, or keep them whole and strain the stock... But always chop up the liver. This can be your gravy.

I generally add dry vermouth and butter to the gravy, fry onions and a bit of celery with the liver, add flour or corn starch... for flour cook in the butter to make a roux, for corn starch, add the vermouth, or water and add to liquid while boiling hard... check consistency as you add, will thicken immediately.





Those are the basic sign posts. yeah it gets hot... I have challenged my eyebrows a few times lol.

Thanks a lot for this, bro. Yea, I'm using peanut oil . The lady has had the turkey prepared, injected, and sitting in a pot ready to go since yesterday I believe. I'm going to show her your recommendations, but you know women. Feisty

[billeau2]

Thanks a lot for this, bro. Yea, I'm using peanut oil . The lady has had the turkey prepared, injected, and sitting in a pot ready to go since yesterday I believe. I'm going to show her your recommendations, but you know women. Feisty

Its just good to know in case... also the color can be deceptive, it cooks fast-er but not fast. Better to go by texture. Want that skin to be crispy... Best example I can think of is like Bodega fried chicken... chicken fried with no coating, the way the Puerto Rican & Dominicans do it... that skin is broasted (broiled and roasted) no give to it.

I mention this because naturally people are afraid to burn the turkey. Its harder than it looks because the oil is so evenly spread around the meat. But you really want that crispness, it is one of the things that makes the bird so nice this way, that and the moistness of the meat.

Just a great way to do the bird... as long as you make some gravy or sauce.

[travestyny]

Its just good to know in case... also the color can be deceptive, it cooks fast-er but not fast. Better to go by texture. Want that skin to be crispy... Best example I can think of is like Bodega fried chicken... chicken fried with no coating, the way the Puerto Rican & Dominicans do it... that skin is broasted (broiled and roasted) no give to it.

I mention this because naturally people are afraid to burn the turkey. Its harder than it looks because the oil is so evenly spread around the meat. But you really want that crispness, it is one of the things that makes the bird so nice this way, that and the moistness of the meat.

Just a great way to do the bird... as long as you make some gravy or sauce.

Absolutely agree!!! It's all about the crispy skin!!!!