So if you want soccer to have more scoring better play and open up to a more beautiful game I believe that the off side rule must be changed. My proposal is simple fix the rule so off sides would only be applied inside the 18 yard box. This in my opinion would cause two very important things 1. It would liberate the wingers to roam around the wings carrying with the them defenders that in which case would at the same time abandon the middle which would create a more free flowing soccer. 2. It would still keep the rule for its original intent and that is that the goal would simply not be jammed packed with players simply hanging around to poach in the ball. Please feel free to use derogatory terms to describe my conception or that of my parents or other parts of my anatomy which may be shrinking or shriveled or falling from me. Thank you.
Tillamook County Creamery Association takes pride in producing superior cheese products. Our high quality supply of milk and our commitment to traditional methods are the key elements in producing award-winning cheese. It is our contention that the freshest milk yields the best cheese products; therefore, Tillamook® Cheese is produced 24 hours a day, 365 days a year. All milk is tested before entering the plant. Milk surpassing the strictest standards is directed toward cheese making as soon as it is received. It takes approximately ten pounds (1.16 gallons) of milk to produce one pound of cheese. In 2003, we sold over 93.9 million pounds of Tillamook Cheese, requiring over 109 million gallons of milk. Tillamook Cheddar Cheese (Medium, Sharp, Extra Sharp, and Vintage White Extra Sharp) Tillamook Cheddar is made from "heat shocked" milk as opposed to pasteurized milk. We use this process because natural enzymes in the milk, essential for producing quality cheddar cheese, suffer during full pasteurization. Milk is heated to 152°F and held for 30 seconds. Because of this process, we are required to age our cheddar cheese inventories for a minimum of 60 days prior to marketing. The length of time cheddar is held for aging determines whether it will be sold as medium (60 days), sharp (minimum of 9 months), extra sharp (minimum of 15 months), or vintage white extra sharp (minimum of 2 years) cheese. After 60 days of curing, the cheese begins to develop a medium flavor. The flavor continues to "sharpen" the longer it ages. All Tillamook Cheese is held in storage at an even 40°F. Which is an ideal temperature for aging. top In the making of Tillamook Cheddar, we utilize a microbial/vegetable-based rennet (which has Kosher and Halal certification, and is approved for vegetarian products). Milk color tends to vary during the course of the year due to changes in the cow's diet. For decades, cheddar has been colored to maintain consistency in its appearance throughout the year. In order to create the traditional yellow typical of cheddar, we incorporate a natural vegetable coloring extracted from the annatto tree grown in the tropics. top Tillamook Vintage White Extra Sharp Cheddar (aged 2 years) is an extra-aged cheddar without the annatto coloring added, leaving the cheese with its natural white milk color. This Extra Sharp cheddar is aged the longest of the cheddars to develop a distinct, award-winning sharp flavor. All Tillamook Cheese products are produced strictly with the microbial/vegetable-based rennet with the exception of Vintage White Extra Sharp Cheddars, which use traditional animal rennet. top Tillamook Cheese offers a Medium Kosher Cheddar manufactured under rabbinical guidance, and is also made using microbial/vegetable-based rennet. This cheese is identified by a kosher symbol and is made with the same process as other Tillamook Cheddar. top Tillamook Smoked Cheddar Cheese All natural Tillamook Smoked Cheddar (aged 60 days) and Tillamook Vintage White Smoked Extra Sharp Cheddar (aged 2 years) are smoked using natural hardwood smoke to produce these unique cheddar varieties. The smoking process takes roughly eight hours and is completed in our state-of-the-art smoke house. top Tillamook Swiss Cheese Tillamook Swiss is made using the same traditional "heat shocking" method as our cheddar and is also aged a minimum of 60 days. The clean, slightly sweet, nutty flavor of Swiss and the distinctive smooth holes both develop while curing. Swiss like our Vintage White Extra Sharp Cheddar is made without adding annatto leaving it too with a natural milk white color. top Tillamook Monterey Jack Cheese Monterey Jack cheese obtained its name from Monterey County, California, where it was first manufactured as a "farm cheese" by Spanish-speaking pioneers in the area. David Jacks, a businessman of that era, began marketing the cheese, where it became known as "Jack" cheese as well as "Monterey" cheese. Tillamook Monterey Jack cheese is made with pasteurized milk and does not need to age to develop its mild, fresh flavor. Monterey Jack is sometimes referred to as a stirred curd or washed curd cheese. Unlike cheddar, the curd is rinsed with warm water and stirred before salting. Monterey Jack, traditionally a white cheese, has no color added. top Tillamook Pepper Jack Cheese Tillamook Pepper Jack cheese is the result of blending the mellow flavor of Monterey Jack with the "zing" of jalapeno peppers. top Tillamook Colby Cheese Tillamook Colby, like Monterey Jack, is a stirred curd cheese made with pasteurized milk. With a slightly higher moisture content than cheddar, Colby has a softer texture with a mellow buttery flavor. Annatto coloring is used to develop the yellow color typical of Colby. top Tillamook Colby Jack Cheese Colby and Monterey Jack cheese are combined to form Tillamook Colby Jack. The fresh flavor of Monterey blended with Colby creates a buttery yet tangy flavor and the contrast of color between the yellow and the white cheeses adds to the visual appeal of this specialty cheese. top Tillamook Reduced Fat Cheese Tillamook Cheese Curds are made with pasteurized milk and added salt. Because the fresh curd's texture changes so rapidly, we offer cheese curds for sale primarily on a fresh, daily basis at the Tillamook County Creamery Association Visitor's Center. Curds are sometimes referred to as "squeaky" cheese. top Tillamook Cheese Curds Tillamook Cheese Curds are made with pasteurized milk and added salt. Currently, there are no packaging methods available to maintain the integrity of the product; therefore, we offer cheese curds for sale primarily on a fresh, daily basis at the Tillamook County Creamery Association Visitor's Center. top Blends of Shredded Cheese In 2003 Tillamook® Cheese introduced three varieties of shredded cheese blends. These blends combine varieties of shredded cheese to create an Italian Blend (Mozzarella and Cheddar), Mexican Blend (Pepper Jack & Cheddar), Queso Blend (Monterey Jack and Cheddar).
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Thanks!!!! Greatest post ever!!!!! You know thanks as I actually never knew that Tillamook Cheese had 3 varieties of shredded.... I can also picks up some cheese courds.. So thanks!!!!!
18 is a little rough. How about draw a line at 35 yards from goal and park Giorgio Chinaglia's ass on it all 90 minutes? Has that ever been done before?
Only because the thread has been created. One aspect of the offside rule I dislike is the player who is heading back in the opposite direction of the attack and gets flagged for the offside. This player poses no advantage whatsoever (he's headed in the wrong direction). Why stop play and change possesion?
I wish somebody would play one game with this rule just to show everyone how terrible it would be. Each team would park a forward just outside of the offside zone, which would force each team to also dedicate a defender to cover that forward. So, adding the keepers, 6 of the 22 players would rarely cross the center line. Offensive attacks would consist of long balls into the box trying to find the head or foot of this poaching forward.
I'll tell you one thing I actually wouldn't mind seeing re-written. Change the wording to exclude the goalkeeper from being part of the offside call. For instance the other day against Jamaica, I think the US had someone called offside because the keeper was so far out that there were no longer two defenders keeping our player onside. I'd rather see it worded where it's just the last defender excluding the goalkeeper. It just doesn't look right when the attacker hasn't passed the last field playing defender and is called offside because the keeper has gone on walkabout somewhere.
How about a hockey-ish system? Current offside rule applies until the ball is played across some arbitrary line (maybe 22 yards, maybe closer), after that everyone is onside until the ball is played back out. Maybe it creates chaos in front of the goal and too many penalty kicks. Maybe it creates boring dump-n-chase with a million crosses from the wings. Maybe it sucks completely, but I'd like to see someone give it a try.
I'll be honest. I think all these ideas are terrible, with the possible exception of the one-defender no-keeper rule. But if there was a TV show where every episode they tried changing one Law of the Game -- the 35-yard offside line, hockey-style penalty boxes instead of cards, bigger goals, etc. -- and then had teams play a few games and showed how it affected the play? I'd watch that.
Well a good ref wouldn't flag for offside in this instance, unless the player started to move towards the ball. You're only guilty of offside if you attempt to play the ball or become involved in the play in some manner.
The simple solution is just flag a player offside if his entire body is past the last defender instead of just the top of his head or his knee. I find it ridiculous that in a sport that doesn't use instant replay people get all worked up about whether the attacking player was "leaning" offside. If the player is basically even with the last defender, then he's onside (no eagle-eyed linesmen necessary). If he is clearly beyond the last defender he's offside. Suddenly you've got 5 more shots on goal each game.
If the offside rule was called one hundred percent accurate I'd have no problem. But AR's miscall about 1-2 per game and of those many would be one on one with the goalie significantly increasing goal chances and goals. Its dismissed during the game on TV simply as offside. No let's not just simply dismiss it. We all know its a human endeavor so this is probably all moot. We know in theory close calls should go to the offensive teams but we all know in reality close calls benefis the defense. If the Offside rule was further detailed that there must be space between offense and defense and that any body part in line is ok. This would allow more calls to benefit the offense and allow the offensive player a full step of 'advantage' Simple clarification I think increases significantly goal scoring opportunities and goals which would decrease goaless draws and draws in general because it will increase average goals per game. JMHO.