Comments on: Jeremy Hellickson, 2011 Fantasy Outlook

By: Jake in Columbus

Jake in Columbus — Thu, 02 Dec 2010 14:22:22 +0000

@big o: Wow, that's a pretty bold statement if you mean beyond 2011. If K-Rod can pimp slap his father-in-law in his home stadium and keep his job, I'm guessing your reasoning has nothing to do with Johan's alleged golf course indiscretions.

By: big o

big o — Thu, 02 Dec 2010 05:22:59 +0000

@Jake in Columbus: @Steve: you can stick a fork in santana .

By: Steve

Steve — Thu, 02 Dec 2010 04:33:29 +0000

@Jake in Columbus: No on the mint jelly – the sauce was some rich-tasting reduction.

Re: Santana, apparently his shoulder issues relate to the shoulder capsule. I’ve had shoulder capsule problems myself for most of the year, and while Johan has a couple of things going for him over me – namely he’s younger and is more dedicated to personal health and physical fitness – it’s a condition that will take quite some getting over, I’d have thought.

By: Jake in Columbus

Jake in Columbus — Thu, 02 Dec 2010 04:28:24 +0000

@Steve: With mint jelly? Sounds more appetizing than the lamb's brains, with or without. Santana could very well pull a 2010 Webb though. He's one I definitely won't be stashing on the DL, having been there before.

By: GopherDay

GopherDay — Thu, 02 Dec 2010 04:25:22 +0000

Giants re-sing Pat “The Bat” Burrell.

By: GopherDay

GopherDay — Thu, 02 Dec 2010 04:06:11 +0000

Rockies apparently pursuing Berkman aggressively. If he gets an everyday job and returns to somewhat career norms, in Colorado…could be a great value pick.

By: Steve

Steve — Thu, 02 Dec 2010 03:49:06 +0000

Johan Santana out til June ’11 according to the internet.

Oh – I had the roast lamb shoulder off the specials board. Very nice indeed.

By: Steve

Steve — Wed, 01 Dec 2010 21:52:59 +0000

@Grey: You'll just have to take the rough wth the smooth, I suppose.

By: Grey

Grey — Wed, 01 Dec 2010 21:51:16 +0000

@Jake in Columbus: Hehe @Steve: Ha... Yeah, exactly.

By: Steve

Steve — Wed, 01 Dec 2010 21:48:01 +0000

@Jake in Columbus: That looks so good, though I fear I would pass out at the table!

By: Steve

Steve — Wed, 01 Dec 2010 21:46:21 +0000

@Grey: Might just be a type of sushi popular with the young folk.

By: Jake in Columbus

Jake in Columbus — Wed, 01 Dec 2010 21:45:19 +0000

@Grey: Maybe that particular version just comes so rare it bites back. Hehe.

By: Jake in Columbus

Jake in Columbus — Wed, 01 Dec 2010 21:42:44 +0000

@Steve: See if they’ll serve you the confit for lunch. Might be the closest thing to American BBQ on the menu.

By: Grey

Grey — Wed, 01 Dec 2010 21:40:44 +0000

@Steve: Jpuprpy dpuptpy asked me the other day if I ever had shark tartare. I thought I was mishearing her but it turns out she thought it was called shark not steak. Yeah, she's 24.

By: Steve

Steve — Wed, 01 Dec 2010 21:29:29 +0000

@Grey: I'm hoping for dazzingly attractive French girls. Yeah, it says something when the lightest thing on the menu looks like steak tartare. I might need some red wine to dilute the richness of the food. A siesta would be so good. I'll just pretend to work instead.

By: Grey

Grey — Wed, 01 Dec 2010 21:26:28 +0000

@Steve: Do they have handkerchiefs around their necks? French food isn't usually the lightest lunch food. You might need a siesta afterwards, to mix cultures.

By: Steve

Steve — Wed, 01 Dec 2010 20:51:08 +0000

@Grey: It's funny you should say that. As it happens, this place is run by a French guy so it's all pretty authentic, but a couple of the times I have been there, some of the staff have almost been a little **too** French. Food's good though.

By: Grey

Grey — Wed, 01 Dec 2010 20:46:27 +0000

@Steve: I love French places that decorate in the French colors. I'm hoping the waiters have berets and baguettes sticking out of their backpack.

By: Steve

Steve — Wed, 01 Dec 2010 20:42:40 +0000

@Grey: Hah – nicely highlights the semantic issues we’re dealing with here!

No – we don’t really have any BBQ restaurants here – a pity. I will start one up in the backyard this summer.

I’m going French today, BTW:

http://www.pastis.co.nz/

By: Grey

Grey — Wed, 01 Dec 2010 20:37:32 +0000

@Steve: Nice, but I meant are there restaurants that do that type of BBQ in NZ?

By: Steve

Steve — Wed, 01 Dec 2010 20:12:04 +0000

@Grey: Oh – three hours, three and a half – depends on the size of the shoulder.

Yup. I got one of these:

http://www.weberbbq.com.au/onetouchgold_3.htm

By: Grey

Grey — Wed, 01 Dec 2010 20:07:54 +0000

@Steve: I see your three hours over a pork shoulder and raise you three hours and a half. So do you have that type of BBQ available to you?

By: Steve

Steve — Wed, 01 Dec 2010 19:58:12 +0000

@Steve: Oops. "... what to you IS grilling."

By: Steve

Steve — Wed, 01 Dec 2010 19:56:03 +0000

@Grey: @Jake in Columbus: Oh man, that recipe looks good. Yeah, I know that kind of BBQ, and recognise that's what Americans mean when they refer to BBQ. And you're right, what we generally mean by BBQ-ing, is actually what to you grilling. Not 'crap' mind you (emoticon). I'm more than happy to spend 3 hours over a pork shoulder, though...

By: Grey

Grey — Wed, 01 Dec 2010 18:06:05 +0000

@Jake in Columbus: Word.

By: Jake in Columbus

Jake in Columbus — Wed, 01 Dec 2010 18:04:22 +0000

@Grey: I followed your BBQ logic and agree. If your neighborhood smells like charcoal and burgers it's nice and all, but not the same as when it smells like a smokehouse full of treats.

By: Grey

Grey — Wed, 01 Dec 2010 16:56:03 +0000

@Jake in Columbus: Sure, I've stashed guys on my DL plenty of times, but I'm not forfeiting decent draft picks to make it happen if I can help it. Yeah, not really synonymous when you consider how they are cooked or how they taste. I meant more they're sometimes synonymous when people say the terms. For instance, someone might say "You wanna come over for a BBQ?" Then they just throw some crap on the grill and they're not really BBQ'ing, they're grilling.

By: Jake in Columbus

Jake in Columbus — Wed, 01 Dec 2010 16:41:57 +0000

@Grey: Right, not really synonymous with grilling or smoking. I've used lump charcoal which was too hot, took some maintenance and created a bit uneven heat, but the smoke flavor was more "natural". The Albanian sage in my herb garden went bonkers so maybe I'll try smoking a butt with some of that. Works well in chili too if you like that "brushfire" flavor. On a baseball note, you ever draft guys just to stash on the DL, then pick up FA? Used 2 DL slots in my league last year, which made that more feasible. Didn't seem to jinx me either. It's a shame more managers don't use it like a regular roster spot.

By: Grey

Grey — Wed, 01 Dec 2010 16:21:57 +0000

@Jake in Columbus: See that's BBQ... When Steve wakes up, we'll have to see if he knows that kind of BBQ. BTW, you know you're doing something right when Wikipedia is linking to you for Boston butt.

By: Jake in Columbus

Jake in Columbus — Wed, 01 Dec 2010 16:06:39 +0000

@Steve: Steve, you grow an herb garden down there? I just put one in this past spring and it worked fairly well for the first go 'round.