Totallympics Annual International Song Contest 2021

[rybak 2,769]

10 minutes ago, dcro said:

Can confirm that there was an error after the Chinese votes. It should have been 11, not 12.

 

Before

 

After

 

Thanks for keeping attention. My bad  Everything else is ok?

[konig 1,305]

1 minute ago, rybak said:

Thanks for keeping attention. My bad  Everything else is ok?

Be careful, @dcro is watching.......

[Werloc 3,138]

Anyways, this is how my all time points look after 16 TISC contests. I only took the top 25 this time.

 

 

These charts look pretty top heavy, that might also have something to do with that a lot of countries selections that I loved in the past are no longer participating in these contests.

 

Ireland right now is on the longest ongoing point streak, the record is held by Great Britain at 7. GB is also the country that missed out on points only three times and they haven't participated in one contest. 

 

There are two countries on a 100% percentage and it's Vietnam with 1 participation and Estonia with 3.

 

United States usually steal all of my medals, this is why they're first.

 

China up in 24th place just from the last two contests. 

 

 

[heywoodu 13,614]

I want this pierogi with a meat filling please, that looks delicious!

[dcro 10,190]

2 minutes ago, rybak said:

Thanks for keeping attention. My bad  Everything else is ok?

[OlympicIRL 4,827]

And just to note, had a 24 point lead at TISC Open 2018 and led by 18 points at the same point as we are in today's contest. So expect everything to happen

[dcro 10,190]

@Werloc You better deliver as advertised in this 3rd session.

 

TEAM CHALLENGE - SEMIFINALS
QUARTERFINAL 1
	Malbork Knights / / /	101
	Hel Grey Seals / / /	71	SEMIFINAL 1
QUARTERFINAL 2				Malbork Knights / / /	0	GOLD MEDAL MATCH
	Tatra Chamois / / /	49		Podlasie Bisons / / /	0		Winner SF1	0
	Podlasie Bisons / / /	79					Winner SF2	0
QUARTERFINAL 3						BRONZE MEDAL MATCH
	Masurian White Storks / / /	49	SEMIFINAL 2				Loser SF1	0
	Torun Gingerbreads / / / /	140		Torun Gingerbreads / / / /	0		Loser SF2	0
QUARTERFINAL 4				Drawno Otters / / /	0		Winner Repechage	0
	Baltic Cods / / /	40	Quarterfinals: Votes 10-18  Semifinals: Votes 20-28  Finals: Votes 29-37
	Drawno Otters / / /	92

 

TEAM CHALLENGE - REPECHAGE (VOTES 20-28)
TEAM		MEMBERS				TOTAL
	Hel Grey Seals					0
		0	0	0	0
	Masurian White Storks					0
		0	0	0	0
	Leszno Speedway Racers					0
		0	0	0	0
	Tatra Chamois					0
		0	0	0	0
	Baltic Cods					0
		0	0	0	0
Qualification rule: 1st -> Bronze Medal Match, 2nd to 5th -> OUT

 

[rybak 2,769]

Before returning to the competition (I hope with counting everything correctly from now ) let's eat another dish.

 

Bigos is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. Originally from Poland, the dish also became traditional in west Belarusian and Lithuanian cuisines, as these regions were once part of the Polish–Lithuanian Commonwealth.

 

 

The principal ingredients of bigos are assorted kinds of meat chopped into bite-sized chunks and a mixture of sauerkraut (pickled cabbage) and shredded fresh white cabbage. The meats may include pork (ham, shoulder, bacon, ribs, loin, etc.), beef and veal, poultry (chicken, duck, goose, turkey) and game, as well as charcuterie, especially various kinds of kiełbasa, or Polish smoked sausage. The variety of meats is considered essential for good bigos; its preparation may be a good occasion to clean out one's freezer and use up leftovers from other meat dishes. Some of the meats may be roasted before being diced together with other cuts of meat and braised in lard or vegetable oil.

The sauerkraut is often rinsed and drained before being chopped and mixed with shredded fresh cabbage. The proportion depends on the sauerkraut's maturity – the longer it has cured, the more sour it tastes, calling for more fresh cabbage to balance the flavor. Traditionally, cabbage was pickled in fall, so bigos made at that time could be made with only half-cured sauerkraut, but by early spring, the sauerkraut had to be combined in equal parts with fresh cabbage. The mixture is precooked in a small amount of water before being mixed with the braised meat and left to simmer for several hours. Ideally, the stew should thicken through evaporation alone, but flour, roux, crumbled rye bread or a grated raw potato may be added to it to take up excess moisture.

 

 

Other ingredients often added to bigos include onions, diced and browned in lard together with the meat, and dried forest mushroom, that are precooked separately in boiling water. The stew is usually seasoned with salt, black peppercorns, allspice, juniper berries and bay leaves. Some recipes also call for caraway, cloves, garlic, marjoram, mustard seeds, nutmeg, paprika and thyme. The tart flavor of sauerkraut may be enhanced by adding some dry red wine or beet sour (fermented beetroot juice that is also a traditional ingredient of borscht), which may impart a reddish hue to the stew. Bigos is often slightly sweetened with sugar, honey, raisins, prunes or plum butter known in Polish as powidła.

Traditionally, bigos is stewed in a cauldron over an open fire or in a large pot on a stove, but it may also be prepared in an electric slow cooker. The contents should be stirred from time to time, to prevent scorching, which may impart a bitter taste to the entire batch. Bigos is considered best after it has been repeatedly refrigerated and reheated to allow the flavors to fuse.

[rybak 2,769]

Also, please choose one vodka from this set, just in time before we back to voting  

 

[hckošice 13,319]

Vaccinated and Back home. I also got a badge "som zaočkovaný" - "vaccinated"

 

 

Now let look back to the thread and see how "Fuck with me" did