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Master Chef, Millstone (Read 9548 times)

Jim

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#25 Re: Master Chef, Millstone
January 19, 2011, 09:49:15 pm
just cross it out.
Now what grade is hiccup-pickup?

dave

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#26 Re: Master Chef, Millstone
January 19, 2011, 09:51:25 pm
So there we have it - anyone climbing in reebok classics and a cutoff boilersuit with no mat can start off the block.

Andy B

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#27 Re: Master Chef, Millstone
January 19, 2011, 09:52:45 pm
He started off the block, and then topped out. Of that you can be damn sure.

If that's definitely the case, then there's your answer.

Jim

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#28 Re: Master Chef, Millstone
January 19, 2011, 09:57:48 pm
depart fraincais, oui ou non?

Andy B

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#29 Re: Master Chef, Millstone
January 19, 2011, 10:05:45 pm
So there we have it - anyone climbing in reebok classics and a cutoff boilersuit with no mat can start off the block.

I thought you weren't talking rules?

dave

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#30 Re: Master Chef, Millstone
January 19, 2011, 10:38:48 pm
i'm not, just pointing out the absurdity of referring back to the FA. If i was rocking up to this problem wi no mat, probably no spotter in 1980-whatever then i'd be starting off the block and frenchstarting the fuck out of it, you god damm right. but thats not the game for most people 30years on buying a bouldering guide.

best way to settle this is just to trundle the block - anyone got polish dave's number?

Andy B

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#31 Re: Master Chef, Millstone
January 19, 2011, 11:27:17 pm
We refer back to FAs to define both boulder problems and routes all the time. It's no more absurd than climbing random small sections of rock in the first place, or making up your own little rules for how to climb something.
If you:
really don't give a shit what other people do
then there's no reason to trundle the rock or settle anything, and shirley if you think:
stuff could do with being documented right
then the FA should be taken into account.


Johnny Brown

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#32 Re: Master Chef, Millstone
January 20, 2011, 08:20:56 am
Quote
If i was rocking up to this problem wi no mat, probably no spotter in 1980-whatever then i'd be starting off the block and frenchstarting the fuck out of it, you god damm righ

Welcome to Millstone - old school bouldering. You only forgot the bit about 'and then topping the fuck out'.

account_inactive

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#33 Re: Master Chef, Millstone
January 20, 2011, 09:51:24 am
I've always started this off the floor without jumping (and topping out).  I thought it was hard for the grade that way

a dense loner

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#34 Re: Master Chef, Millstone
January 20, 2011, 10:21:27 am
i've always
u mean you've done it once, who the fuck goes back to millstone repeatedly to go bouldering apart from farrar

Johnny Brown

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#35 Re: Master Chef, Millstone
January 20, 2011, 12:24:21 pm
I've done this many times, but I've never seen anyone start off the floor. I assumed I might have done so higher in the thread, but returning yesterday it was obvious I hadn't.

Jim

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#36 Re: Master Chef, Millstone
January 20, 2011, 12:48:08 pm
you'll get it one day word

highrepute

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#37 Re: Master Chef, Millstone
January 20, 2011, 02:58:35 pm


So, is this a valid ascent?

The Sausage

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#38 Re: Master Chef, Millstone
January 20, 2011, 04:18:20 pm
Tell you what, this certainly explains why I've failed consistently - sit-starting from the floor feels nails for 7b...

T_B

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#39 Re: Master Chef, Millstone
January 20, 2011, 04:34:25 pm


So, is this a valid ascent?

Christ, and I though traversing off at the break on WSS was lame. Some people eh, nay balls.

Johnny Brown

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#40 Re: Master Chef, Millstone
January 20, 2011, 04:35:47 pm
Ditto. Climbing walls have a lot to answer for. Its hardly highball.

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#41 Re: Master Chef, Millstone
January 20, 2011, 07:51:07 pm
So, is this a valid ascent?

Surely not.

 

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