Blade :~) Frito Chili Pie maybe. There is some talk on the net that my grandfather invented FCP in Dallas, back in the early 50s using Wolf Brand Chili, and gave the recipe to the lady who's sons invented Fritos. She then made the dish for her sons who loved it. All I know for sure is that I do not remember life w/o FCP.
Michael, sorry for the confusion. I wanted to wait for the "Top Ten Public Bets" thing to come up today before I made this post. This has a black heading and is at the lower right side of the public betting page. This info is not even close to matching up with the # of bets on the pies coming in from the books that Sports Insights tracks. I do not think a time delay could make such a big difference. My theory is that the "top ten" info is coming from a different source. Some of the pies are not working right now but earlier I noted Chicago Cubs at 60% from the pie and the top ten has them at 87%.
Joe
No conspiracy PapaJoe, it all comes from the same place and I am certain that the difference in the two is time related.
All the top 10 does is pull the chart data in, rank them by percent and spit out what you see. It just doesn't do it at the same time.
If the delay in the data causes you problems with your handicapping you can just track the top 10 yourself manually so you always have the most up to date data.
We made the top 10 program from the SI source feed so I am positive where it comes from because I oversaw development and footed the bill 😉
I should also mention since you are so interested there is a beefier version of this data available for a monthly fee.
You can get real time updates, all the books individually as well as together and also totals and exotic wagers.
If you would like a free trial of the paid version let me know, I can probably get you in there for a couple days to poke around
Blade :~) Frito Chili Pie maybe. There is some talk on the net that my grandfather invented FCP in Dallas, back in the early 50s using Wolf Brand Chili, and gave the recipe to the lady who's sons invented Fritos. She then made the dish for her sons who loved it. All I know for sure is that I do not remember life w/o FCP.
I lived on those when I was in College ;D
The first Frito pie, according to legend, was assembled in Dallas, Texas, by one Daisy Dean Doolin, the mother of Fritos inventor C. E. Doolin. Asked to come up with recipes requiring her son's corn-chip snack, the story goes, Daisy Dean got the idea of pouring a ladleful of Texas red (a fiery chili made without tomatoes or beans) into a bag of Fritos. And from these humble ingredients, Frito pie was born.
Traditionally, Frito pie was consumed straight out of the bag; however, as the bags got thinner, this preparation became too hot to handle, and today most Frito pie is served school-cafeteria style, in a cardboard nacho boat. As a native Texan, I grew up eating buckets of the stuff. It's standard fare in school lunchrooms, at Friday-night high-school football games, and in Junior League cookbooks across the Lone Star State.
Michael, then the top ten difference must just be the time lag then. I sure might like to poke around at Sports Insights but I might wait till football starts. Thanks for the offer!
If you click the line graph it shows much more detail in the line movement and is more updated. Neat to see this I think.
Blade, a fellow Texan. :~) My Grandfather moved to Dallas in 1920 and I am born and raised there. I grew up eating Frito Pie made w/ Wolf Brand chili. I was also a Tex Mex cook in my younger days for El Chico and some independent places. I am a chili cook but still use Wolf Brand for Frito Pie. If you google me and chili you will see my search for some lost chili recipes.
Joe