BigMac12

Minor-League, Indy & Summer Collegiate Baseball Logo / Uni Changes

Recommended Posts

1 hour ago, Ferdinand Cesarano said:

 

The idea that these guys are using the chicken leg as part of the logo and wordmark is kind of silly.
 

 

They aren't.  The part used in the logo is a part of a chicken wing called a drumette, not a leg.  Chicken leg drumsticks are similar in shape but usually a bit bigger.

 

AIStOpY.jpg

Share this post


Link to post
Share on other sites
14 minutes ago, Echo said:

 

They aren't.  The part used in the logo is a part of a chicken wing called a drumette, not a leg.  Chicken leg drumsticks are similar in shape but usually a bit bigger.

 

AIStOpY.jpg

 

Thank you for the correction.  I appreciate the precision.

However, my point stands: the logo should have involved a stylised depiction of wings rather than a realistic picture of the prepared food.  The name is whimisical enough; having a goofy logo and wordmark is a bit much for me.

Share this post


Link to post
Share on other sites
19 hours ago, Ferdinand Cesarano said:

 

Thank you for the correction.  I appreciate the precision.

However, my point stands: the logo should have involved a stylised depiction of wings rather than a realistic picture of the prepared food.  The name is whimisical enough; having a goofy logo and wordmark is a bit much for me.

 

I'm going to disagree with you on this.  Unlike the Philadelphia Wings or Wichita Wings (old indoor soccer team), the nickname in this case is clearly based on the food.  Therefore, it makes sense to use the food in the logo.

Share this post


Link to post
Share on other sites
On 5/18/2018 at 7:02 PM, DG_Now said:

Via this thread, I learned the Rochester Red Wings have renamed themselves the Plates for Thursday home games:

cut.jpg

 

So named for the Rochester original "garbage plate," which consists of two patties, sausages or hot dogs, home fries, beans, and mac salad, plus some weirdo meat-based hot sauce. Yum, right?

Garbage_plate.jpg

 

 

Was in Rochester once and had one of those monstrosities, hold the beans..... it was.... odd.

 

 

As for the Buffalo Wings discussion, the wing just seems a little too thin.

 

As for the wing diagram, I had always seen the 'wingette' called a 'flat' and the other main part a 'drummie'. At least that's how the meat market down from me sells them as.

Share this post


Link to post
Share on other sites
3 hours ago, DC in Da House w/o a Doubt said:

Speaking of the Tigers the mothership is missing these great logos:

 

Image result for Connecticut Tigers logos

 

And i assume many others as they Connecticut Tigers page is pretty bare 

 

http://www.sportslogos.net/logos/list_by_team/3034/Connecticut_Tigers/

 

I own a cap with the full body logo. It’s one of my favorites.

Share this post


Link to post
Share on other sites

I don’t know, I rather like this approach.  More subtle, and more unusual to boot. 

Share this post


Link to post
Share on other sites

3rd minor league team in the past week or so to do a food related rebrand for a day?

Share this post


Link to post
Share on other sites

If it's "Greenbow" Alabama, why couldn't they use green in the color scheme?

Share this post


Link to post
Share on other sites

This food rebrand crap is getting really old in 2018....can the fad die soon?

Share this post


Link to post
Share on other sites

This one suffers from the grouper problem -- live animal in the middle of a sandwich.

 

His nonchalant attitude shows that he has no idea that fate that awaits him.

Share this post


Link to post
Share on other sites
2 hours ago, leopard88 said:

This one suffers from the grouper problem -- live animal in the middle of a sandwich.

 

Unless the mascot in the New England Lobster Rolls' logo is a South African Cape Lobster, he isn't alive. Cape Lobsters are the only species of lobster that are red while still living. If that mascot is a true New England lobster, in order to achieve that crimson hue, he's already met his maker in a pot of boiling water. ;)

 

Share this post


Link to post
Share on other sites

As a Rochesterian, I can chime in on the "Plates" theme and the Garbage Plate. I'm not sure where it came from that plates have beans... they hardly ever do. They're almost always a base of homefries (similar to french fries), and a creamy macaroni salad, topped with two cheeseburger patties and meat-based hot sauce. There are sometimes substitutions - e.g. you can generally get them with hot dogs instead of hamburger patties, etc., but the "traditional" (and most common) plate is the homefries, mac salad, cheeseburger patties and hot sauce.

 

The meat-based hot sauce is unique to Rochester. It has a complex flavor and is spicy, meaty, and often has other ingredients like nutmeg and/or cinnamon. The "traditional" way to top a plate is with yellow mustard and fresh chopped onions.

 

The original garbage plate was created at local restaurant Nick Tahou's, and celebrated its 100th anniversary last year (hence the Red Wings adopting the temporary moniker of "Plates" in recognition of this anniversary). Many restaurants serve their own variations on the theme - "Trash Plate", "Rubbish Plate", etc., but over the years the menu item has been more or less genericized to "Plate." If you say to a fellow Rochesterian "Let's go get a plate", you know what each other are talking about. 

 

Similarly, in Buffalo (or in Rochester), Wings are simply called "Wings". No one says "Let's go out for Buffalo Wings" or for "Chicken Wings" - that would be considered redundant.

Share this post


Link to post
Share on other sites
3 hours ago, AstroBull21 said:

This food rebrand crap is getting really old in 2018....can the fad die soon?

 

 

Yeah, its way played out

Share this post


Link to post
Share on other sites
1 hour ago, Brian in Boston said:

 

Unless the mascot in the New England Lobster Rolls' logo is a South African Cape Lobster, he isn't alive. Cape Lobsters are the only species of lobster that are red while still living. If that mascot is a true New England lobster, in order to achieve that crimson hue, he's already met his maker in a pot of boiling water. ;)

 

 

Good point.  It's like the blue crab.  I was about 8 years old when I found out they were blue before they were steamed.  It was like finding out there was no Santa Claus or Easter Beagle.

 

At least he looks like he died happy.  He's wearing shades and has a smile on his face.

Share this post


Link to post
Share on other sites
4 hours ago, leopard88 said:

This one suffers from the grouper problem -- live animal in the middle of a sandwich.

 

His nonchalant attitude shows that he has no idea that fate that awaits him.

 

Looks like that cocky lobster scored himself a Pop Tart.

Share this post


Link to post
Share on other sites
34 minutes ago, leopard88 said:

 

Good point.  It's like the blue crab.  I was about 8 years old when I found out they were blue before they were steamed.  It was like finding out there was no Santa Claus or Easter Beagle.

 

At least he looks like he died happy.  He's wearing shades and has a smile on his face.

 

giphy.gif

 

Is it bad that I can’t really think about lobsters without remembering Homer’s short-lived pet?

Share this post


Link to post
Share on other sites

Not at all.  There's a reason why I have a hard time with the concept of looking into a tank and saying, "Him!  I'm going to eat him!"

 

That said, I have no problem steaming dozens or bushels of crabs.  Perhaps they lose their individuality in the group.

Share this post


Link to post
Share on other sites
2 hours ago, PJBenterprises said:

As a Rochesterian, I can chime in on the "Plates" theme and the Garbage Plate. I'm not sure where it came from that plates have beans... they hardly ever do. They're almost always a base of homefries (similar to french fries), and a creamy macaroni salad, topped with two cheeseburger patties and meat-based hot sauce. There are sometimes substitutions - e.g. you can generally get them with hot dogs instead of hamburger patties, etc., but the "traditional" (and most common) plate is the homefries, mac salad, cheeseburger patties and hot sauce.

 

The meat-based hot sauce is unique to Rochester. It has a complex flavor and is spicy, meaty, and often has other ingredients like nutmeg and/or cinnamon. The "traditional" way to top a plate is with yellow mustard and fresh chopped onions.

 

The original garbage plate was created at local restaurant Nick Tahou's, and celebrated its 100th anniversary last year (hence the Red Wings adopting the temporary moniker of "Plates" in recognition of this anniversary). Many restaurants serve their own variations on the theme - "Trash Plate", "Rubbish Plate", etc., but over the years the menu item has been more or less genericized to "Plate." If you say to a fellow Rochesterian "Let's go get a plate", you know what each other are talking about. 

 

Similarly, in Buffalo (or in Rochester), Wings are simply called "Wings". No one says "Let's go out for Buffalo Wings" or for "Chicken Wings" - that would be considered redundant.

If a plate doesn't have white hots, it's not a plate. 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now