[personal] Re: [Husker] Time's Up, Bill

[Duane Feldman]

I'll go one further:  If the 96 ranking is a one-time thing and ranking other years are MUCH higher, I'll buy that the problem isn't at the "Kevin Cosgrovier" level.  But the historical comparisons show only two years in the KC history with UWiscy and now NU are much higher than ranked in the 50's.  Is that to which we aspire?  Typical defensive teams in the 50's and occasionally getting to the 20's?  OK, I'll buy that this isn' t a typical KC year either, but I'm not satisfied with the typical years.

Steve -- I loved the vignette. Thanks,

Duane




----- Original Message ----
From: Skylar Dodds <sklarbodds at cox.net>
To: husker at tssi.com
Sent: Monday, October 8, 2007 12:50:19 PM
Subject: RE: [personal] Re: [Husker] Time's Up, Bill


LOL, that's funny.

Fact of the matter is, it doesn't take a defensive expert to know that 96th
of 119 teams isn't very good.

--
Skylar
mailto: sklarbodds at cox.net


> -----Original Message-----
> From: husker-bounces at tssi.com [mailto:husker-bounces at tssi.com] On
> Behalf Of Steve Reichenbach
> Sent: Monday, October 08, 2007 11:37 AM
> To: marklandin at gmail.com; reich at inetnebr.com
> Cc: husker at tssi.com
> Subject: [personal] Re: [Husker] Time's Up, Bill
> 
> Okay, analogies can be fun.  I'll revise mine.  Suppose I go to a fancy
> restaurant, Chez Husker.  I order the house specialty, beef victorious,
> which I have been enjoying for years and which has been widely
> recognized as excellent.  My order comes and it doesn't taste good;
> it's too salty (even though I like salty food) and it's overcooked
> (even though I ordered it rare).  I ask what has happened and the
> waiter says that they have made some improvements recently, including
> a new head chef, Kevine Cosgrovier, with a wonderful reputation in his
> previous job and new apprentice cooks who were highly recruited by
> other establishments.  Now, I am not an expert cook, but I know enough
> to say that the food is too salty and overcooked.  I'm not too happy,
> but I'm a loyal customer so I come back the next month.  Again, I order
> my favorite dish, the house specialty, but again it is overcooked and
> salty.  I tell the waiter, Rober Desbeach, that the new chef isn't
> doing a good job (understanding that it was prepared by one of the
> apprentices upon instructions from the head chef) and that the food is
> overcooked and too salty.  The waiter tells me that they've received
> many complaints and retorts: "What do these people know about cooking?
> Do they think the know as much about as Kevine Cosgrovier?
> Preposterous!"  I'm thinking that may be true, but the proof is in the
> pudding, which wasn't very good either.
> 
> > >I'm not a great golfer, but I can
> > > tell whether or not someone else is playing great golf.  Because
> I'm not
> > > a good golfer, does that mean I can't say someone else isn't
> getting the
> > > job done on the course?  Really, it comes down to results.  Look at
> the
> > > results, Bob; if Cosgrove is doing a great job, why is the result
> of his
> > > work so bad?  And, if it is bad, why are the observations about the
> > > nature of the failings so suspect?
> >
> > Golfing is an indvidual effort. Coaching invovles at least one other
> > person: the athlete. Therefore, this is a bad analogy. You would have
> > to WATCH a coach coach before you could evaluate that performance.
> > Instead, as the average fan without special access to practices,
> > meetings, etc., we are reduced to watching 11 or so young men attempt
> > to execute whatever said coaches (not just Cosgrove, but all the
> > coaches) asked them to do.
> >
> > Note that I am not offering any opinion on just what nature of the
> > problems with our defensive preformance may be. Just knocking down
> the
> > strawman that we have enough information to assign "blame" to any
> > particular party or parties.
> >
> 
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