Soccer Commentator Qualities

What makes a good soccer commentator? 

  1. Know the players on the field by sight, so you can rapidly say things like “Smith passes to Jones; Jones to Marmoset, Marmoset back to Jones…” 
  2. Make predictions based on your previous soccer experience, of the ilk “If France keeps playing like this, it’s going to be a 4-0 game before the half!” and “Johnson, would you call me daft if I said France were the favorites despite being down 4-2?” 
  3. Be human. E.g. “My son texted me at the half to ask why doesn’t England always play like this?” 
  4. When you have a hunch, puil up a statistic: “Y’know, I said earlier that this might be the highest World Cup game in two decades. Turns out it’s the highest scoring game since Sri Lanka vs Pakistan in 1982”. 
  5. Make comparisons to other sports about which you’re familiar: “There’s no defense on either side: they’re playing like the NBA All-Star Game right now!” 

Things not to do: 

  • Go on and on about one topic over and over again. (“Like I said earlier, some people don’t like there being a third place match. But this third place match was excellent.”) 

Having watched the World Cup this year, it turns out the traits of being a good commentator highly correlate with one particular demographic, and anti-correlate with another. So my biggest suggestion to you, should you want to be a good soccer commentator, is: 

  • Don’t be American. 

— 

An unrelated musing: 

Why are nachos better than salad? 

  1. Nachos: the best stuff is on the top so you eat it first. 
  2. Salad: the best stuff falls to the bottom. 

When you’re hungrier, food tastes better. So sequencing the food to have the best food first (nachos) is better than having the best food last (salad). 

Also the crunch. 

[Partner says she wants Nachos to be more like salad. I think she’s insane.] 

Five Chicken Paprikash

In only 2 days.

At the end of Budapest day 4, Partner & I have eaten 5 orders of chicken paprikash. We didn’t even have any until day 3. Tomorrow’s plan: more chicken paprikash.

Budapest is now my favorite food city. Good Budapest restaurants all hover between 4.5 and 5 stars. You might think the high ratings come from rating inflation. They do not. The food is actually that good.

I like good food. I want to experience local dishes. After only two days of exploring, I did not expect to start to exploit

Explore Phase

Friday lunch: goose “bacon” and shakshouka at a well-regarded local jewish eatery.

Friday dinner: beef tartare, goulash in a basement whose walls might date back to the 1800s.

Saturday lunch: duck pate with rabbit tenderloin, and monkfish at a Michelin-starred restaurant.

Saturday dinner: beef tartare in a stunning courtyard.

Sunday afternoon: beef tartare, along with our first chicken paprikash, at some basic, non-descript restaurant. 

Now I’m Hooked

Sunday dinner: 1 more beef tartare, and 1 more chicken paprikash. But we’re still hungry, and Partner wants cake that is mostly chocolate buttercream, so we head to a local cafe for dobos torte and another chicken paprikash. 

Monday lunch: beef tartare & chicken paprikash from a place recommended on reddit. 

Monday dinner (tonight): chicken paprikash and a disappointing goulash soup. 

Explore within the Exploit

Trying every chicken paprikash is an exploration. 

Partner and I fly to Paris on Thursday. That gives us 2 more full food days. 

We might have beef tartare and chicken paprikash at 6 more meals. We would love this. Imagine the variation within the form! The different specificity! The hyper-specific options! 

When the chicken was roasted separately, it lacks a depth of cohesive flavor (i.e. the chicken is separate from the sauce, not one with the sauce). When the sour cream sits atop the noodles, you must mix it in or perish. The “dumpling” variation is vast: each chicken paprikash comes with a “dumpling”, but they range from crêpe to cube to spaetzle. (And frankly I think it’s nonsense to refer to any of them as a dumpling anyway.) 

Deep exploitation is exploration, just on a finer grain. 

Partner is excited to learn to cook it, and what better way to make it well than to try all the variations and learn what you enjoy?

[Partner says, “I want your fanbase to comment other Hungarian food for us to try. They won’t.” Prove her wrong?]