[Husker] Time's Up, Bill

[Matt Phillips]

Not to pile on, but... I'll pile on.

We're all frustrated fans right now.  There's really no reason to be rude to
each other. 

It's been years since I've been back to Nebraska, but... I guess I just
didn't think that Nebraska fans had that kind of venom in them.  I thought
that was part of what made us different and unique and great.  It causes me
to question whether Bob is really a Nebraska fan, or more likely, that I
just have a fairy tale view of what Nebraska fans are.

I don't know if Mike Nolan removes bad apples and actively 'polices' the
list.  I guess this is what happens in a society without police when things
start to go bad.  True colors show.  Civility is lost. People vandalize what
others appreciate. 

But if we can talk about firing coaches and booing players, maybe we can
consider dismissing some posters for poor performance?

GBR,
~m

BTW, thanks Mike.

> -----Original Message-----
> From: husker-bounces at tssi.com 
> [mailto:husker-bounces at tssi.com] On Behalf Of jonlists at cbsol.com
> Sent: Monday, October 08, 2007 10:17 PM
> To: Bob Beach
> Cc: husker at tssi.com; husker-bounces at tssi.com
> Subject: Re: [Husker] Time's Up, Bill
> 
> There is no point to this email other than to be insulting. 
> 
> Jon Johnston
> http://www.cornnation.com
> 
> husker-bounces at tssi.com wrote on 10/08/2007 09:47:37 PM:
> 
> > 
> > ----- Original Message -----
> > From: "Steve Reichenbach" <reich at inetnebr.com>
> > To: <marklandin at gmail.com>; <reich at inetnebr.com>
> > Cc: <baseballguy at neb.rr.com>; <husker at tssi.com>
> > Sent: Monday, October 08, 2007 11:37 AM
> > Subject: 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.
> > 
> > 
> > 
> > 
> >      That is really really good, Steve.  I am very 
> impressed.  You are
> great 
> > with analogies.  Much better than you are with football analysis.  
> > Keep
> up 
> > the good work.  I am sure there is someone out there wanting to hire
> someone 
> > that does good analogies.
> > 
> > Bob Beach
> > 
> > Man is never too old to learn.  Man only becomes too old when the
> process of 
> > learning stops. 
> > 
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