Maple Bowl
Sunday, January 1st, 2012
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im a bowler and i use a black widow and i have a championship match at maple lanes in brooklyn ny and i was?
wondering for whom ever bowls there if they had any good suggestions for a ball to throw there because of the different lane conditions then i am used to with all the oil at maple? any suggestions
Use what you have. In your few minutes of practice, watch where everyone's playing the lanes; where's the breakpoint? Are they hooking it or going straight? Then, when you're rolling the ball, roll a few very slowly, straight up the boards. Watch where it starts to break. Try a few different lines. Furthermore, while you're bowling, watch for the lanes to break down a bit. Eventually, the players will blow a hole in the condition (especially with today's high-tech balls), and the lanes might open up a bit for higher scoring. Watch out for drastic changes that will force you to make a big adjustment, though.
Lane conditions can play differently from day to day, from lane to lane, even from game to game. You have to figure it out yourself. Do what the true skill players like Brian Voss have always done; experiment with different releases to enhance or otherwise alter your ball reaction.
For this question about how to play the lanes at Maple, try the PBA.com message boards, and post in the "East Region" section. There will be some great local bowlers who can answer your question.
Also, if you get a chance, go bowl there yourself in advance. I did that a few times with other centers in the city when I knew I'd soon be bowling there.
Still, who's to say they won't change the condition for this championship? There are no guarantees in bowling.
Recipe: Maple Crunch Butter
Things You'll Need:
- 1 cup maple syrup
- 2 sticks of unsalted butter (soft)
- 2 tablespoons of heavy cream
- 1 tablespoon baking soda
- 2 cups of sugar
Maple comb Pour sugar and syrup into a medium sauce pan. Heat slowly over a low heat until the sugar dissolves.
Now bring it to a boil for about ten minutes. It will form a caramelized texture.
Stir in baking soda ( it will bubble a lot!) Then immediatly pour mixture into an 8 inch square pan.
Allow to cool and set.
Break maple cone into 1/4 inch pieces.
In a medium size bowl, beat butter until smooth.
Add cream. Slowly mix in the maple comb but dont break it up too much.
Pour butter into one side of a 10 inch piece of wax paper or parchment paper. Wrap the paper around the butter forming a log. Chill until it sets. Slice and serve! Everyone will be prasing the chef!!
This butter is great on waffles, pancakes,toast, and also grits and oatmeal. This is great butter for the holidays. The kids and wife ask for it often. I often make it for friends and relatives as well.
I will try to include more recipes as i go. I am new to the site! I love to cook and write, so this should be a great forum to share some recipes with you guys, as well as some other interesting thingsI've learned throughout the years. Heres to ya!. I hope all your meals are good ones!
I will try to include more recipes as i go. I am new to the site! I love to cook and write, so this should be a great forum to share some recipes with you guys, as well as some other interesting thingsI've learned throughout the years. Heres to ya!. I hope all your meals are good ones!
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